Shangri-La Hotel Tokyo Tokyo

Awards

Gault & Millau

2 Torques, 2019

All Gault & Millau in Tokyo All Gault & Millau in Japan All Gault & Millau 2 Torques in Tokyo All Gault & Millau 2 Torques in Japan

Gault & Millau Public Mark

14 / 20

Cuisine

Italian

Chef

アンドレア フェレーロ

• 2026

Dinner at Shangri-la Hotel Tokyo

on 23 Jun 2026

by David Yip

Nothing beats a comforting ginkgo nut and yuba congee to start a new day. And in the least expected of places—Shangri-La Tokyo.

A specific Japanese rice was used for a thick, creamy, and velvety texture. The gingko nuts were also Japanese; and compared to Chinese varietals, offered a dense chewiness similar to edamame, with a subtly sweet, nutty flavor and faint, pleasant bitterness.

The addition of fresh yuba was a bonus as I rarely use this ingredient at home; it gave the porridge a subtle,... More

Nothing beats a comforting ginkgo nut and yuba congee to start a new day. And in the least expected of places—Shangri-La Tokyo.

A specific Japanese rice was used for a thick, creamy, and velvety texture. The gingko nuts were also Japanese; and compared to Chinese varietals, offered a dense chewiness similar to edamame, with a subtly sweet, nutty flavor and faint, pleasant bitterness.

The addition of fresh yuba was a bonus as I rarely use this ingredient at home; it gave the porridge a subtle, rich nutty flavour and a lingering aromatic aftertaste. Less