Mmm. Roseade.
Dried rose petals on top seal the deal.
D: More than half gone!
Entrance to Peter, the restaurant
Inside the bar.
The bar itself.
Stairs up to the restaurant.
So, b (not to be confused with B, which is Ben) blagged about a rose drink the other day, which was hilarious because I was at Peter, the fusion restaurant on top of the Peninsula Tokyo, having pretty much the exact same thing at the same time.
This is what they called “Roseade” - It’s rose water, rose syrup, a dash of lemon juice, (and for even more effect,) dried rose petals. When I ordered it, I was afraid it’d be a novelty drink; Very parfume-y and not exactly imbibable.
In reality, it had a very natural rose scent to it, and the flavor was absolutely divine. It’s definitely one of those, sniff-before-sip kinds of drinks, where you want to breathe in all the roses they put into it before you go ahead and taste it and drink it away.
It was really amazing, and better yet, non-alcoholic. I ended up having two even though it set me back $16 per flute.
EDIT - The food:
Usually in the United States, when you say “_____ fusion food”, it’s an Asian cuisine with a very American kick. Here in Tokyo, at Peter, you can enjoy the opposite: French cuisine with a Japanese kick.
Executive Chef Patrice Martineau has a rich, diverse background in London and France, and you could tell by the choices on the menu: Foie Gras, White Asparagus, Duck, Veal, Lamb, Beef… but each had a selection of spices, vegetables, or a sauce that made it clearly 和風, or Japanese. I thought it was risky, but well-excecuted and delicious. I will definitely be back.
Bravo, Peter.
