Spring 2013 restaurant promotions at Park Hyatt Tokyo

Spring 2013 restaurant promotions at Park Hyatt Tokyo Chef Eric Trochon

TOKYO —

The Park Hyatt Tokyo introduces an exciting line-up of spring promotions for guests to enjoy, full of seasonal cuisine and engaging culinary experiences, led by masters in their respective fields.

From Saint-Germain-Des-Pres to Shinjuku – M.O.F. Chef Eric Trochon at Girandole

For four special nights in May, Girandole will be host to who some consider as a living national treasure of France, Chef Eric Trochon, recipient of the title of Meilleur Ouvrier de France.  During this limited edition promotion, Chef Trochon will present his full-flavored bistro cooking in three-course dinners, prepared two ways – traditional or modern – pleasing both lovers of the classics as well as more adventurous diners.


While teaching at the famed cooking school Ferrandi in Paris, Chef Trochon keeps himself busy as a culinary consultant and food stylist. Of recent note, he is attributed with guiding a small establishment from the Saint-Germain-Des-Pres district, Semilla, to popular acclaim amongst audiences both domestically and abroad, by delivering high-quality tapas and wine in a casual, friendly atmosphere.  His ability to depart convention, despite recognition of his place at the pinnacle of traditional French cuisine, has seen Chef Trochon demonstrate his talent in myriad settings.  It is an unforgettable opportunity to enjoy vibrant French cuisine made by the master chef himself.

Period: Wed May 8 to Sat May 11
Time: 5 p.m. - 9:30 p.m. (last orders 9:30 p.m.)
Price: Traditional dinner course
    Modern dinner course, each 7,000 yen (inclusive of tax and subject to a 13% service charge)
    *Includes a three-course dinner and a glass of red or white wine
    *A la carte selections will also be offered

“Barrel & Fork” Japanese Whisky Pairing Dinner at New York Grill – Masters of Food & Wine 2013

In what promises to be an evening of culinary pleasure and discovery, New York Grill will hold a special Japanese whisky pairing dinner that will see Chef de Cuisine Stefan Resch and Park Hyatt Tokyo’s very own whisky master, Yasukazu Yokota, collaborate with international award-winning whisky master Hiroyoshi Miyamoto from Suntory Liquors Ltd. With Chef Resch’s exclusively created menu, the two whisky aficionados will take participants on a journey of aromas and flavours, coupling carefully selected Japanese whiskies with each dish. 

Date/time: Fri March 22 from 7 p.m.
Venue: New York Grill, 52F
Participants: Maximum of 10 persons (minimum of six)
Price: 25,000 yen per person (inclusive of tax and subject to a 13% service charge)

“The Tao of Cocktails” at New York Bar

For four nights in March, New York Bar will be graced with the presence of one of America’s most sought-after bartenders, Jim Meehan, proprietor of the New York speakeasy PDT – short for Please Don’t Tell – winner of the 2012 James Beard Award for Outstanding Bar Program. With a passion for delivering cocktails tailored to the contemporary imbiber’s palate, Meehan takes cocktail creation to a new level, searching for each concoction’s ideal balance by testing a battery of spirits in varying portions to achieve this absolute harmony. Whether rediscovering one of the classics or one of his original creations, like the “Tao of Pooh” a woodsy blend of herbal notes and honey vodka, guests are in for a captivating experience.

Date: Wed March 20 to Sat March 23
Time: PDT Cocktails available from 7 p.m. until midnight
Price: PDT Cocktails from 1,800 yen
    *A 2,200 yen cover charge applies after 8 p.m.

“Spring Feast and Rakugo Storytelling” at Kozue

Chef Kenichiro Oe’s dynamic cuisine will delight both the eyes and palate while a live performance by rakugo artist Yanagiya Sanza promises a still deeper journey to the heart of Japan. Using only a paper fan (“sensu”) and hand cloth (“tenugui”) as props, the rakugo artist, a lone storyteller, relates an intricate humorous story often involving dialogue between two or more characters. Enjoy the comic wordplay and storytelling from Yanagiya Sanza, one of Japan’s celebrated new artists of the rakugo world, before sampling specialities of the spring harvest for total immersion in the five senses.

Date: Wed May 22
Time: Doors open at 6:30 p.m., performance from 7 p.m.
Price: 18,000 yen per person (inclusive of tax and a 13% service charge)
    *Price is inclusive of the performance and dinner

“Rice, Rice, Rice” at The Peak Lounge

Lunchtime conversations often turn to the topic of overseas escapes to exotic locations. Under the sky-lit glass atrium, The Peak Lounge introduces a special lunch plate to take guests around the world during their weekday lunch break. For three consecutive weeks, guests will be able to enjoy healthy and flavorful rice recipes from Italy, Southeast Asia and then Hawaii, each featuring alongside two colorful side dishes, dessert and coffee or tea. It is the perfect weekday retreat with friends or colleagues in the serene setting of The Peak Lounge’s bamboo garden, to inspire discussion of your next overseas adventure.

Period: Mon April 8 to Fri April 26
Time: Weekdays from 11:30 a.m. to 2 p.m.
Price: 1,800 yen (inclusive of tax and subject to a 13% service charge)
Content: The special lunch menu will change on a weekly basis, serving Italian, Southeast Asian, and Hawaiian style rice dishes from Monday to Friday

“Merci, Maman” Mother’s Day at Pastry Boutique

Just in time for Mother’s Day on Sun May 12, Executive Pastry Chef Anthony Stettler will be joined by his mother Catherine – all the way from France – to conduct a Masters Class entitled “Merci Maman!” for a select group of guests on Wedy May 8. Together, they will demonstrate a recipe dear to Chef Stettler’s heart: the traditional Gateau Forêt Noire (Black Forest Cake) that was a specialty of his mother while he was growing up in the region of Lorraine, bordering Germany. This cake is originally from the region near Schwarzwald, literally meaning “Black Forest”, and is a rich combination of dark chocolate, cherries and whipped cream. 

In the serene setting of Private Dining on the 40th floor, Chef Stettler will guide guests through a demonstration of the techniques for creating this sumptuous confection, as his mother Catherine watches over. Guests will then sit down to sample the final product over tea or coffee as they take in the beautiful spring views of Tokyo and reflect on the finer points of the afternoon’s demonstration.

Pastry Boutique will also offer Chef Stettler’s original version of the dessert “Nouvelle Forêt Noire” from Wed May 1 to Sun May 12. Guests can look forward to a delightful contemporary twist on a classic favorite, as people around the world prepare to send messages of thanks.

“Merci, Maman” Master Class
Date: Wed May 8 from 2 p.m. to 4 p.m.
Venue: Private Dining, 40F
Price: 9,000 yen per person (inclusive of tax and subject to a 13% service charge)
Participants:  Maximum of 8 persons (minimum of 6)

*For inquiries and reservations, please contact Girandole on 03-5323-3459 from Mon April 8 to Fri April 26 (11 a.m. to 9:30 p.m.).

Nouvelle Forêt Noire
Period: Wed May 1 to Sun May 12
Price: 3,200 yen (inclusive of tax) 8 cm wide x 9 cm high
*Reserve in advance to secure your order as numbers are limited

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