monkuaruka

Looks like the opening is March 19th, replacing the restaurant closed last year. "Three Michelin-starred Chef Pierre Gagnaire will be taking his inimitable global culinary journey to the ANA InterContinental Tokyo. Opening in mid-March 2010, ANA InterContinental Tokyo will be home to the highest Pierre Gagnaire restaurant in the world, where guests can enjoy the iconoclastic chef’s creations with the stunning Tokyo metropolis as a backdrop."

I ran across the following table in a book by Nozaki-chef of the delightful Waketokuyama in Tokyo, provided here in translation. I hope that you find it of use.

I had a similar problem finding this for a Chinese crispy chicken recipe. The generic name of this is "maltose syrup". If you can find an Asian or Japanese market, look for Mool Yut (Korean) or Mizuame (Japanese). The Wikipedia entry shows maltose as being about 1/3 as sweet as honey or straight sugar. You should be able to substitute honey (and this is commonly seen in English translations of Chinese recipes), however based on the relative sweetness I would recommend reducing quantities by about 1/3. Good luck, and best regards from Tokyo...

I would recommend Sushi Bun. It does not generally accept requests for press coverage (with the downside of not allowing photos), and therefore normally does not have much of a line. It uses only wild fish, has a history around 160 years, and the current owner is fifth generation. Crushingly good anago. The shop interior is no great shakes, and the counter space is really tight to the point where the oshibori you get at the beginning needs to be put on a ledge under the counter. The clients range from local regulars to tourists depending on the day and time, I would recommend a 7:30 or earlier arrival. I get there about once a month with friends and the occasional visitor. It is two rows before Sushi Dai and Daiwa Sushi. http://imgur.com/3yG9I.jpg has a photo of the entrance, hope that this helps.

I received a notice from the PG Salon mailing list on August 31st regarding the closing of Pierre Gagnaire à Tokyo, roughly translated below. Deeply unfortunate news. ----- PGSalon 2009.8.31 Thank you for your patronage of "Pierre Gagnaire à Tokyo". Now, we have come to close "Pierre Gagnaire à Tokyo", which enjoyed your patronage since it opened in 2005, effective as of today. This was a bitter decision given all of your warm support, however we request your kind understanding. While we will be leaving Aoyama, the opening of a restaurant under the "Pierre Gangaire" brand in another top area is planned. Regarding the new "Pierre Gagnaire" brand restaurant, once preparations are completed, an official press announcement will be made by those responsible. We would ask your continued patronage and support of "Pierre Gagnaire" going forward. ... Kabushikigaisha P.G. Japan