Root to Leaf
Girandole is pleased to take on a vegetable version of “Nose to Tail” using local and seasonal produce, where Executive Chef Thomas Angerer will create dishes by making use of every edible part of a plant, including the stem, stalk and root.
Fresh vegetables only available this season such as white asparagus and vibrant colored green asparagus will be the true stars on the plate while meat and fish will play a supporting role in this vegetable centric menu.
Experience an authentic and natural taste of umami from this harvest’s vegetables at Park Hyatt Tokyo’s French brasserie, Girandole, this spring.
Period: Saturday, 1 April to Sunday, 30 April
Time: 5:00 p.m. to 9:30 p.m. (Last order is at 9:30 p.m.)
Price: Lunch course from 5,000 yen / Dinner course from 8,000 yen
(All prices are subject to tax and service charge)
*A la carte menu is also available.
For inquires and reservation, please contact Girandole 41/F: +81 3 5323 3459
Operational Hours: 6:30 a.m. to 9:30 p.m.