Conyac で依頼された翻訳結果を公開

A modern, open space with eclectic international design first caught our eye as we walked in, from the animal print–inspired Spanish furniture to the sleek Finnish designer dishware. We arrived at a quiet time on a national holiday, and we were seated at a spot set in dim lighting, overlooking the rest of the white-linened tables. Greeted by Patina’s multilingual staff, we were given our menus, and the choice of a four or five-course tasting menu, or ordering a la carte.

We went for the four-course menu, but wished that Patina Tokyo had an option for seconds and more, as the progression of Winter Tartare of Scallops with Truffles appetizer, the Truffle Risotto hot appetizer, and the Slow Poached Snapper entree was too good to share.
With three sommeliers onsite, we were able to taste wine that complemented the rich flavors of the risotto and the light texture of the fish.

A large wine storage case outside the Chef’s Table serves as a partition between the bar and restaurant area, making for an easy transition between dinner and post-dinner cocktails.

As we headed back to the table for dessert, we passed by the pâtissiers who specially prepare each dessert at Patina. The Chocolate Banana Parfait features Patina’s homemade chocolate that is also available to take home,