Fall Treats at the Park Hyatt Tokyo

  • The Park Hyatt Tokyo is taking part in the national French Restaurant Week.

    The Park Hyatt Tokyo is taking part in the national French Restaurant Week.

  • Deserts at Kozue.

    Deserts at Kozue.

  • The culinary outlets at the Park Hyatt Tokyo is planning autumn surprises.

    The culinary outlets at the Park Hyatt Tokyo is planning autumn surprises.

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Enjoy a season of flavors at the Park Hyatt Tokyo as it presents a full-bodied and diverse culinary program in honor of autumn.

Starting on September 9 until November 30, chef de cuisine Kenichiro Ooe will be showcasing the best of the northern region, Tohoku. Chef Ooe will mix delicacies from the mountains and the sea that he personally selected while visiting the region and pair them with artisan sake for an immersive culinary event. Each of the three months will spotlight a different prefecture and its specialty produce and cuisine.

From September 23 to October 6, the hotel’s Girandole restaurant will be joining other French restaurants throughout Japan to celebrate French Restaurant Week, the Japanese version of the Tous au Restaurant concept. Guests will able to enjoy quality French cuisine at reasonable prices—the original purpose of the week. The lunch menu will include a wine-vinegar-braised chicken dish with seasonal vegetables and forest mushrooms, while dinner guests can enjoy marinated salmon or roast Japanese pork loin with produce from the autumn harvest.

And it’s not just food that is highlighted; the Peak Lounge & Bar is presenting new takes on classic cocktails from September 23 to October 31. Using ingredients such as herbs, chilli peppers, and coffee, the bar’s mixologists will present reinterpretations on drinks like the Sidecar, Alexander, and French Connection.

The highlight of the fall dining program is a four-day residency by Daniel Kluger, executive chef of the award-winning ABC Kitchen in New York City. From October 9-12, Kluger will treat diners in Tokyo to ABC Kitchen’s specialty of farm-to-table cuisine using local Japanese produce and ingredients.

The delicious autumn program ends on a sweet note with the Pastry Boutique offering a cornucopia of pumpkin-flavored treats and activities. Executive Pastry Chef Anthony Stettler has created a pumpkin pound cake, pumpkin pudding and even a pumpkin jam. To celebrate Halloween, there will even be a jack o’ lantern making class that the whole family will enjoy.

For more information visit, tokyo.park.hyatt.com.

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