Park Hyatt Tokyo will be offering a variety of new spring menus at its restaurants from April to May.
The top-floor dining restaurant, New York Grill & Bar, will offer a five-course dinner menu, "Nose to Tail" (¥21,000). Inspired by a trend attracting global chefs, this menu features wagyu beef literally cooked from nose to tail. Even cuts not typically served in restaurants, such as tongue, numbness, rump, and tail, are featured in dishes that highlight the unique characteristics of each cut. The menu runs from May 21st to 23rd.
Also, Japanese restaurant Kozue will be incorporating the flavors of spring unique to Kyoto. Enjoy dishes that evoke the budding season, such as fresh bamboo shoots, paired with new sake brewed by Sawaya Matsumoto, also a Kyoto restaurant with a 200-year history. Enjoy this marriage of terroirs through the à la carte menu or dinner course (¥12,500). The special offer runs from April 7th to May 7th. The all-day dining restaurant Girandole is also offering a special dinner featuring asparagus, a vegetable that heralds the arrival of spring. The course menu (9,800 yen) features the refreshing flavors of spring, from appetizer to main course and dessert. The offer runs from May 18th to 31st. Meanwhile, for those who love sweets, we highly recommend the Peak Lounge's Sweets Breeze (4,000 yen). Enjoy buffet-style treats like Forêt Noire, a rich chocolate mousse with kirsch and cherry, melon shortcake served in a glass, and orange tart with a refreshing citrus aroma. The offer runs from May 11th to 17th. These sweets will also be available at the Pastry Boutique on the second floor from May 11th to 31st. Additionally, the "Delicatessen" on the first floor will be selling the "Sandwich Parade" (750 yen) for a limited time from April 6th to 19th. This sandwich is made with freshly baked baguettes filled with Parma prosciutto, brie cheese, semi-dried tomatoes, and olive paste.