The Park Hyatt Tokyo celebrates the arrival of spring with a vegetable-forward menu crafted by Executive Chef Thomas Angerer. Focusing on every part of seasonal produce — stem, root and stalk — the spring dishes will be available throughout April at Girandole, the hotel’s French brasserie.
As part of the Masters of Food & Wine 2017 program, the hotel is also collaborating with Katsuyuma Brewery to showcase a selection of its acclaimed sakes across several dining venues: Kozue, New York Grill & Bar and The Peak Lounge & Bar. Founded in 1688 to produce sake for noblemen and feudal lords in the Sendai Domain, Katsuyuma Brewery continues to produce small, carefully crafted batches.
Producing only one tank each week, the brewery’s sought-after Den, Ken and dessert Gen sakes will be featured in a sake-pairing dinner by Chef de Cuisine Steffan Heerdt at New York Grill from March 25 to April 2. A tasting flight featuring Den, Ken and Gen will be available at New York Bar, while The Peak Lounge & Bar will present a bespoke cocktail highlighting the semi-sweet Lei sake, known for its musk-melon aroma. Additional events include the Sake Tasting Experience at New York Grill from March 25 to April 24; a special Master Class with Heizo Isawa of Katsuyuma Brewery at Kozue on April 8; and an Original Cocktail offering at The Peak Lounge & Bar from March 25 to April 24.