Park Hyatt Tokyo hosts 'Masters of Food & Wine 2013'


The Park Hyatt Tokyo introduces an exciting line-up of engaging and interactive events for guests as part of “Masters of Food & Wine 2013.”

Park Hyatt “Masters of Food & Wine” is a series of sophisticated culinary and beverage experiences celebrating the gastronomic highlights of the seasons, where diners can engage in genuine local cuisine culture with award-winning chefs, sommeliers, and culinary specialists. The 2012 series featured bamboo shoots in the spring, micro-brew beer in the summer and a guest appearance by Gramercy Tavern’s Chef Michael Anthony, winner of the 2012 James Beard Award for “Best Chef – New York” in the autumn, recreating his original menu with Japanese ingredients.

Line-up of events for 2013

“Masters of Food & Wine 2013” Part 1: From Market to Plate – Tsukiji Tour and Cooking Demonstration

Cooking begins with the fundamental task of choosing which produce to use. Participants will set off on an adventure with Park Hyatt Tokyo’s Executive Sous Chef, Koichi Yoneda, to the Tsukiji fish market where they will learn first-hand from the
experts how to select quality produce. With their bounty of fresh ingredients in hand, participants will then return to the hotel for a live cooking demonstration with Chef Yoneda. Needless to say, this day would not be complete without partaking in the sumptuous final product, paired with refreshments to enhance the culinary experience.

Date/time: Friday, Jan 25, 5:30 a.m. until 1:30 p.m.
Participants: Maximum of six (minimum of two)
Price: 35,000 yen per person (inclusive of tax and subject to a 10% service charge)

*Please note that the group will not be visiting the Tsukiji tuna auctions for this event.

“Masters of Food & Wine 2013” Part 2: Barrel & Fork – Japanese Whisky Pairing Dinner

In what promises to be an evening of culinary pleasure and discovery, New York Grill will be host to a special Japanese whisky pairing dinner that will see Chef de Cuisine Stefan Resch collaborate with an international-award winning whisky master, invited by Suntory Liquors Ltd. With ChefResch’s exclusively created menu, the guest whisky master will take participants on a journey of aromas and flavours, coupling carefully selected Japanese whiskies with each dish. 

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

“Masters of Food & Wine 2013” Part 3: Japanese Tea Excursion

Park Hyatt Tokyo will be offering an overnight excursion to explore Japanese culture at The Tea Farm Inokura (Nara Prefecture) – recipient of the “Minister’s Prize”, from the Ministry of Agriculture, Forestry and Fisheries, and creator of fine teas such as Yamatocha. Participants will be able to experience tea-picking first-hand and partake in a tea ceremony at the Inokura estate.

The estate cultivates tea on an organically fertilised soil base and is completely self-sustainable, carrying out all
facets of tea production from picking and manufacture through to sales. In the days following the excursion, guests will be able to sample the tea made from leaves they have picked, in the serene atmosphere of Park Hyatt Tokyo. 

Date: Departing Friday, June 21 and returning Saturday, June 22
Venue: Nara Prefecture, The Tea Farm Inokura
Participants: Maximum of six persons (minimum of four)

*Details of the program’s cost and schedule will be given at a later date and updated on the hotel’s home page.

“Masters of Food & Wine 2013” Part 4: Dessert Degustation

Executive Pastry Chef Anthony Stettler will host a six-course dessert degustation. In the serene setting of Private Dining
on the 40th floor, Chef Stettler will begin with a live demonstration of his confectionery creations in the open kitchen, allowing guests to see first-hand how his original sweets are made. Moving back to the adjoining dining area, a selection of freshly made sweets will be served with a selection of champagne, wine, cocktails, whisky and other beverages, hand-picked by Chef Stettler himself. 

Date/time: Friday, Sept 20 from 2 p.m. until 5 p.m.
Venue: Private Dining, 40F
Participants: Maximum of eight persons (minimum of six)
Price: 20,000 yen per person (inclusive of tax and subject to a 10% service charge)

For all inquiries, please contact Park Hyatt Tokyo Food & Beverage Department at 03-5323-3428, weekdays 10 a.m. to 5 p.m.

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