Park Hyatt unveils Christmas menus

The Park Hyatt Tokyo said it will offer guests Christmas memories this holiday season, as the hotel’s halls and restaurants are transformed into a veritable Christmas storybook, with decorations and performances to let guests revisit the sights, scents and tastes of their most treasured Christmases past. Guests will step into a world of nostalgia before opening a new chapter in their own Yuletide memories.

Setting the stage for the culinary tale this year, newly appointed Executive Chef Thomas Angerer has created a special Christmas menu for each of the restaurants, bars and outlets, inspired by tradition and brimming with authentic festive fare.

■ New York Grill (03-5323-3458)

Period: Friday Dec 20 to Wednesday Dec 25 Time: From 5:30 p.m. until 10 p.m. (last orders 10 p.m.) Price: 25,000 yen (inclusive of tax and subject to a service charge)

Menu: Foie gras terrine, coffee soil, golden raisin puree, toasted brioche; Smoked haddock and leek chowder, Yellowstone River caviar; Poached Atlantic blue lobster, sea urchin foam, cannellini beans, orange and carrot puree; Grilled Kamifurano-Wagyu sirloin, winter truffle, chestnuts, maitake mushrooms, smoked potatoes; Chocolate mint ganache, crispy milk foam, salty caramel, white chocolate ice cream.

■ Kozue (03-5323-3460)

Period: Friday Dec 20 to Wednesday Dec 25
Time: From 5:30 p.m. until 9:30 p.m. (last orders 9 p.m.) Price: 18,000 yen (inclusive of tax and subject to a service charge)

Menu Cold appetiser: Snow crab, crab innards, kintoki carrot, lettuce stem, ginger vinegar sauce; Warm appetiser: prime taro and sea urchin croquet, cod and soy milk cream; Soup: clear clam soup, seaweed, shiitake mushroom, leeks, udo greens; Sashimi: prime tuna, squid, sweet prawn, seaweed, radish, wasabi; Grilled: duck breast, shimonita leek, maitake mushroom, burdock, gingko nuts, turnip, sesame miso sauce; Simmered: yellowtail, grated radish, shogoin radish, deep-fried crushed tofu with prawns, mibuna greens, yuzu citrus; Rice: Steamed rice with salmon and salmon roe, miso soup, Japanese pickles; Dessert: persimmon, sesame ice-cream, candies, persimmon liqueur;

■ Girandole (03-5323-3459)

Period: Friday Dec 20 to Wednesday Dec 25 Time: From 5:30 p.m. until 9:30 p.m. (last orders 9 p.m.) Price: 15,000 yen (inclusive of tax and subject to a service charge)

Menu Terrine of snow crab remoulade and eggplant, cauliflower coulis, truffle vinaigrette; Pan-fried golden thread and scallops, carrot coulis topinambur, tarragon foam; Kabosu granite; Roasted French veal tenderloin, trumpet mushroom jus, foie gras, salsifis; Tahiti vanilla sabayon, apricot jelly, hazelnut dacquoise.

■ The Peak Lounge & Bar (03-5323-3461)

Period: Friday Dec 20 to Wednesday Dec 25 Time: For two hours between 5:30 p.m. and 9 p.m. (last seating 7 p.m.) Price: 10,000 yen, 12,000 yen (including dessert and coffee)

*Enjoy unlimited drinks from a menu of cocktails, wines, beers whiskies and soft drinks.

Menu Smoked duck, marinated maitake mushroom, walnut vinaigrette, garden greens; Seared yellowtail tuna, trout eggs, ruby grapefruit, radish salad; Cauliflower cream, semi-dried cherry tomatoes, mini basil; Pork rillettes with pepper, pickled red cabbage; Pan-seared Hokkai scallops, shellfish sauce, zucchini, crispy Parma ham; Garganelli pasta, smoked salmon, tomato cream, arugula; Roasted Ibaraki chicken roulade, sweet onions, burdock jus, carrot purée.

■ Pastry Boutique: Christmas Sweets (03-5323-3462)

Adding to the celebratory experience that guests can enjoy at the hotel, Pastry Boutique will be offering an enticing selection of Christmas sweets for everyone to enjoy at home, including three stylish French yule logs (Bûche de Noël), a trio of traditional German stollen, a classic Italian panettone sweet-loaf, and Japan’s own Christmas confection mainstay, strawberry shortcake, laden with lush fruit and fluffy fresh cream, made faithfully to the hotel’s original recipe. For the chocolate lovers out there, Executive Pastry Chef Anthony Stettler will be crafting 50 special sweet bauble ornaments from rich Belgian chocolate, filled with tiny chocolate charms inside.

© Japan Today