PARK HYATT TOKYO RESTAURANTS

PARK HYATT TOKYO RESTAURANTS

Experience the “art of dining” at Park Hyatt Tokyo’s collection of restaurants.
From the popular fine dining and landmark restaurant, New York Grill & Bar to the chic Delicatessen for a casual eat-in or takeaway,
Park Hyatt Tokyo’s celebrated restaurants are the cornerstones of a culinary experience.

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Executive Chef

Thomas Angerer

A native of Austria, Thomas Angerer began his career at hotels and restaurants in the UK and Australia before joining Hyatt Hotels in 2000.
He was appointed as Chef de Cuisine of the pre-opening team at Grand Hyatt Dubai in 2002, and went on to work as Executive Chef at Hyatt hotels in Istanbul, Coolum and Chennai. Chef Angerer was appointed Executive Chef at Park Hyatt Tokyo in 2013.
He believes in making creative use of the best local, seasonal ingredients to ensure that a meal at Park Hyatt Tokyo is an experience like no other.

Executive Sous Chef

Koichi Yoneda

In 1991, Koichi Yoneda left Japan to train at some of France’s most iconic restaurants including the three Michelin-starred La Maison Troisgros and Les Prés d’Eugénie. On returning to his native country, he continued to work at French restaurants around Tokyo including a stint as Chef at Raisin d’Or in the Ginza district. He joined Park Hyatt Tokyo in 2001 and became Chef de Cuisine at Girandole in 2002 and went on to become Executive Sous Chef in 2004. Chef Yoneda believes in letting ingredients speak for themselves and drawing out natural flavors to create food that is both deeply satisfying and strikingly fresh.

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