Each Grand Hyatt Tokyo location will be gradually offering luxurious winter-only menus, including an all-you-can-eat teppanyaki plan exclusively for the 29th (meat) and special menus featuring premium ingredients.

Keyakizaka will be offering an all-you-can-eat plan featuring domestic Kuroge Wagyu beef teppanyaki to your heart's content on January 29th, February 9th, and March 29th, 2017, the "29th (meat) Days." On those days, three of the four standard courses will feature Kuroge Wagyu beef teppanyaki as a main dish, in addition to the usual tenderloin and sirloin. Both are all-you-can-eat options, so you can enjoy as much as you like. While the 30,000 yen course only includes tenderloin, Matsuba crab will be available during the harvest season.

The French Kitchen will be introducing a limited-time menu to its popular brunch buffet, available on Saturdays, Sundays, and holidays from January 7th to March 26th next year. In addition to raclette cheese, which allows you to pour hot cheese over your favorite ingredients, there is also a Valentine's Day-only chocolate fountain where you can dip your favorite toppings into chocolate. The chocolate fountain will be changed to a white chocolate version only during White Day.

From February 1st to March 15th next year, Fiorentina will be offering a special menu using the rare black truffle, also known as the "black diamond." Menu items include "Roasted Japanese Beef Fillet and Sautéed Foie Gras with Black Truffle Sauce" (5,500 yen), which features rosemary-marinated roasted Japanese beef fillet topped with a luxurious foie gras, and "Black Truffle Tagliolini" (3,300 yen), served with a sauce of butter, Parmesan cheese, and truffle oil. They will also be serving "Mozzarella Cheese Fritters with the Aroma of Black Truffles" (2,300 yen), which is mozzarella cheese and chopped truffles tossed in béchamel sauce and truffle oil, then deep-fried in black breadcrumbs dyed with bamboo ink.

Shunbou will be serving warm winter hot pot dishes until February 28th next year. In addition to the "Kyoto Akajidori Paitan Soup Hot Pot" (6,500 yen), which uses a collagen-rich soup that is cooked over eight hours, they are also serving hot pots made with carefully selected ingredients such as soft-shelled turtles from Lake Biwa and wild yellowtail from Noto.