“And next door is The Jade Room, also named for its green velvet booths. It’s the hotel’s more upscale restaurant, with a seasonal tasting menu boasting the unusual fusion of Japanese cuisine with Michelin-starred chef Tom Aiken’s British background. The star of the menu was a deeply umami cut of wagyu beef with maitake mushrooms and turnips, and a dessert made from lees—the fermented goodness left over from sake production—that tasted amazingly like cheesecake”.

Read The Daily Beast’s full article here