Take our user survey and make your voice heard.
The Grand Hyatt Tokyo is presenting its new autumn menus that showcase seasonal ingredients, available beginning in September. Savor the best autumn has to offer with seasonally-inspired dishes that capture the warm and robust flavors of the season’s bounty.
Chef Adam and his team at The Oak Door will serve up their special monthly burgers, including a pumpkin burger (photo below) in October, a Thanksgiving burger in November and a smoked barbeque burger in December. Capturing the natural flavor of pumpkins, the pumpkin burger’s buns will be made with pumpkin purée and baked in the shape of a pumpkin. The burger’s juicy beef patty will be topped with sliced Spanish ham, Gruyere cheese and thinly sliced pumpkin. The savory flavors will be contrasted with a side of sweet potato fries and spiced aioli.
November’s American holiday-inspired Thanksgiving burger will be made from turkey meat and served with vegetable stuffing, drizzled with cranberry sauce and gravy. And of course the burger would not be complete without a side of mashed potatoes. For meat lovers, a savory smoked barbeque burger will be offered in December, featuring a smoked beef patty, smoked pork and cheddar cheese, finished off with barbeque sauce.
During September, Chef Adam will also collaborate with Craig White, former owner and pit master of White Smoke restaurant, on a special smoked meat menu and event. Beginning in October, The Oak Door Bar will showcase a line-up of premium autumn cocktails made with persimmons, kumquats, red grapes and muscat grapes. On the weekends leading up to Halloween, the bar will be crafting some spooky Halloween-themed cocktails using syringes, dry ice and skull-shaped glasses. Pick your poison and sip on cocktails such as “V-Blood”, a unique red cocktail reminiscent of vampire blood, which comes with a syringe filled with pomegranate syrup.
With autumn comes truffle season, and at the modern Italian café Fiorentina, guests can enjoy a variety of dishes featuring this gourmet ingredient. Only available for a limited time in October, diners can enjoy the deep musky aroma and rich earthy flavor of Italian truffles generously covering a black-and-white pizza. For mushroom aficionados, we will offer “Bianco Tartufo Quattro” pizza covered in four different Italian mushrooms. Known as the matsutakes of Italy, porcini mushrooms will make their way into fresh porcini fettuccine and risotto, available only in October and November.
Also during October, Fiorentina Pastry Boutique will showcase a line-up of cute Halloween-themed goodies. Celebrate the spirit of Halloween with a bite of our pumpkin roll cake, Halloween cookies or distinctive, pumpkin-flavored Paris-Brest, a circular pastry representative of a wheel, originally created to commemorate the Paris–Brest–Paris bicycle race. To get the first bite of fall flavors, visit in September to try seasonal desserts and baked items, including the hotel's famous long éclairs filled with chestnut cream; Gateau mousse cake with caramelized pears; and Chausson aux pommes, a crispy French-style apple pie named after its slipper shape.
Beginning in September, The French Kitchen will host a new Marie Antoinette-themed afternoon tea and coursed dinner in collaboration with the Marie Antoinette exhibition, which will be held on the 52nd floor of Mori Tower at the Mori Arts Center Gallery in Roppongi Hills. The afternoon tea menu will include sweets such as macarons, financiers, strawberry cake and an assortment of savory dishes served, all served with a pot of NINA’s original “Marie Antoinette tea leaves”, a blend of apples and roses hand-picked from the King’s Garden at the Palace of Versailles. In addition, a secret recipe was made available exclusively for The French Kitchen specifically to recreate a special pastry which is said to have been one of Marie Antoinette’s favorite dishes. The coursed dinner will be a contemporary take on traditional French recipes, inspired by the elegant former Queen of France. Courses will include duck rillettes, lobster bisque, salmon confit, roasted beef tenderloin and a selection of desserts.
The traditional Japanese restaurant Shunbou will offer two courses this fall using matsutake mushrooms, which are known as the king of fall flavors. Matsutake will be prepared for an exclusive kaiseki menu, or guests can indulge in an all-you-can-eat coursed meal celebrating this seasonal delicacy. Reservations are required two days in advance for this premium menu, where guests can also enjoy Japanese wagyu, seasonal fish and suppon (soft-shell turtle) soup.
Some claim the best time of year for traditional Japanese fare is autumn, and at Roku Roku fresh ikura or salmon roe will be this year’s star. September to November is the ideal time to eat raw salmon roe in Japan, and our sushi chefs will create carefully prepared dishes with the fish markets’ best offerings. Diners can choose an ikura-don, where the salmon roe is served in a bowl on a bed of rice, or traditional gunkan-maki sushi.
The Chinese have celebrated the harvest during the autumn full moon for thousands of years, and this year at Chinaroom guests can experience a unique and playful dessert inspired by this mid-autumn tradition. The limited menu (five days only) will include a large edible sesame balloon with a surprise filling of moon cake and a custard-filled rabbit shaped manjyu (steamed confection). To turn the dinner into a special occasion, a personalized message can be included inside the ball. Traditional sweets will come together in this Chinaroom original recipe that makes this dessert a must try.
The teppanyaki restaurant Keyakizaka, known for using the freshest seasonal produce, will take full advantage of matsutake mushroom season, serving several fragrant dishes featuring this Japanese delicacy. The six-course “Matsutake Delight” menu will include matsutake fritters, Japanese wagyu and matsutake rice that will be cooked right before diners’ eyes.
This autumn, the skilled mixologists at the jazz bar Maduro will craft refreshing concoctions using a different seasonal fruit each month. Enjoy fresh fruit cocktails such as muscat mojitos, pear martinis and Koushu red grape Champagne sorbet. From September until the end of November, Maduro will also host a premium whiskey and Champagne tastings. Whiskeys will include Bruichladdich and Laphroaig, both distilled on the Scottish island of Islay. Guests can enjoy the differences between the island’s northern and southern distilleries, with Laphroaig (south) producing intensely flavored whiskeys, and distilleries such as Bruichladdich (north), producing whiskeys that tend to be much lighter in taste.
© Japan Today
No Comment
Login to comment