After months of experimenting in the kitchen with a variety of recipes and flavors, while road-testing the odd dish as a menu special, American Bar & Grill launches its exciting, new selection for lunch and dinner.
Scott Kihara, the Club’s senior chef de cuisine, who led the culinary lab work, says the goal was to create a menu of modernized, classic American comfort food, using fresh seasonal ingredients and traditional cooking techniques.
“We wanted the menu to reflect dishes from our childhood that Members can’t find here in Tokyo, such as our handmade chicken pot pie with root vegetables and mushrooms, served in a cast iron pot,” he says.
“The chefs and I spent countless hours perfecting our dry-aged beef chili, a blend of sirloin, chuck and rib eye with a bottle or two of Guinness.”
