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Overlooking Tokyo from the hotel’s 45th floor, Azure 45 has emerged after a complete transformation, revealing an East meets West fine dining concept that draws from Japan’s rich textiles, warm woods and geometric patterns. Chef de cuisine Shintaro Miyazaki leads the kitchen of the Michelin-starred restaurant, where modern French cuisine is brought to life through highly visual presentations.


Shintaro Miyazaki, Chef de Cuisine, Azure 45

Shintaro Miyazaki has acquired a longstanding reputation as the ultimate culinary craftsman. The chef trained at a leading cooking school in Japan before honing his skills and expertise further with several prestigious apprenticeships in France.

His exceptional skills were lauded widely in Japan when he led the culinary team at Tokyo’s Au Gout du Jour restaurant, successfully maintaining its Michelin star ranking for seven consecutive years.

Chef Miyazaki has been Chef de Cuisine at Azure 45 since 2014 and led the restaurant to gastro glory the following year when it was bestowed with a Michelin star.

His signature culinary style is contemporary French cuisine, fusing the simplicity of regional and seasonal ingredients from across Japan and beyond with unique creative flair and exquisite presentation.

Menu recommendations

This dish is designed to capture the essence of spring. A trio of ravioli a delicate shade of green, made from field mustard paste, are placed in a circle on a white dish, complemented by a sauce made from seasonal hamaguri (Japanese clams). The picture of springtime perfection is completed with hollowed-out croutons atop each piece of ravioli – plus a sprinkling of wild yellow citrus marigold flowers.

Pigeon and cabbage have long made perfect culinary partners. This signature dish comprises top quality pigeon breast roasted to perfection by Chef Miyazaki, served on top of a piece of praised cabbage. It is accompanied by a deep-fried marinated pigeon thigh, cleverly wrapped with shredded potato. And the finishing touch? An artfully decorative display of pickled red cabbage puree.