Dined at ‘Substance’ – The Restaurant at Marriott

I ventured into the gastronomic labyrinth known as “Substance,” nestled high in the Marriott. A power lunch for six, shrouded in the veil of business formality—but with a hopeful heart and an empty stomach.

First puzzle of the day? Getting there. One must ascend to the third floor via escalator, only to leap skyward again—by elevator—to the 15th. A vertical quest worthy of Indiana Jones, minus the hat.

Finally, at the restaurant’s doorstep… a ghostly hush. For lunch hour, it was suspiciously still.

The menu? Oh, it plays hardball. A course without dessert: ¥4,600. Want to satisfy your sweet tooth? That’ll be ¥6,000. Pricey? Absolutely. But curiosity must be fed, quite literally.

So of course, we all opted for dessert. Go big or go home, right?

My appetizer was a stunner: “Chef’s Carpaccio with Yuzu and Ume Vinaigrette from Fukui.”
A vinaigrette? Basically, French dressing wearing a Japanese kimono. The fish was “Fukuragi,” a local delicacy dancing perfectly with the citrus-plum sauce.

Across the table, Hermes-san dazzled with a dish fit for a canvas: “Burrata Cheese with Seasonal Fruits, Echizen Ruby Tomatoes, and Balsamic.” Taste and beauty—flawlessly married.

The bread? Heavenly. The butter? Worth composing sonnets for.

Seconds were not just requested—they were demanded.

And now, the main course. Drumroll, please.

I chose the verbose delight titled: “Bolognese with Mushrooms from Fukui, Pappardelle, Extra Virgin Olive Oil, and Thick-Cut Bacon.”
So many ingredients listed, it reads like the credits at the end of a movie.

It was enormous. Monumental. A pasta Everest. That bacon? A slab of ambition.

Meanwhile, Mike—Hermes-san’s husband—chose “Grilled Noto Pork with Salsa Sauce and Seasonal Vegetables.”
Salsa sauce? Isn’t that just… sauce sauce?

Honestly, I envied the portion control on that one.

Time for dessert—the real reason we’re here, let’s be honest.

I had the “Kyoho Grape Pavlova with Italian Grape Reduction.” A meringue dream, cloud-like and tangy sweet.
The other was the “Catalana with Passionfruit Composition”—essentially crème brûlée’s flamboyant Spanish cousin.

When asked, the server revealed mornings are bustling. Apparently, breakfast is where the real action is.

And from the window? A toy-like cityscape, the station below looking like a model railway diorama.

Fin.

“Substance is not just what fills the plate, but what fills the moment.” — Anonymous