Place
Two 17 ft / 5.3 m bamboo art sculptures by John Morford flank both sides of the restaurant and prominently displayed original black and white abstract photographs by Mitsuko Miwa breaks free from a traditional Japanese interior design. On a clear winter day, views of Mt. Fuji can be seen from each dining table.
A Refined Lunch Experience
Guided by strong relationships with local producers, Chef Nobuhiro Yoshida carefully selects the finest ingredients each day to create dishes that reflect the essence of Japanese cuisine. The lunch menu features an array of specialties, from traditional Japanese set meals and expertly prepared Tendon to Kozue’s signature Bento, beautifully presented in a classic tiered box. Indulge in a relaxed and elegant dining experience while enjoying sweeping city views and the artistry of Japanese culinary traditions.
The Art of Kaiseki
A celebration of Japanese culinary artistry, Kozue's kaiseki course highlights exceptional ingredients through a series of meticulously crafted dishes. Presented on exquisite tableware selected from an extensive collection, each course reflects a deep appreciation for aesthetics, balance, and craftsmanship. To complete the experience, discover a carefully curated selection of sake from renowned breweries across Japan or wines chosen by our sommeliers. Thoughtfully paired with each course, they enhance the delicate flavors and refined expressions of the cuisine.
Private Dining
Three private dining rooms are available for celebratory moments, special occasions and business entertainment for up to 18 guests. For menus, room charge and availability, please contact Restaurant Reservations.
Featured Offers
Savor a refined afternoon imbued with the artistry of Japanese cuisine
Our weekday-exclusive lunch showcases refined set menus featuring handcrafted soba and the finest seasonal seafood. Signature selections, including the Kozue Bento, Tendon, and Eel Set, are also available, each crafted with meticulous attention to detail and presented with understated elegance.
Nobuhiro Yoshida, Chef de Cuisine
Tokyo-born, Chef Yoshida joined Park Hyatt Tokyo in 1996. In 2007, he was appointed Sous Chef of Kozue and in 2020 he became Chef de Cuisine. His philosophy is to use the season’s finest ingredients from the most trusted suppliers that he has cultivated meaningful relationships with over the past decades.
Information
| Hours | Daily Lunch: 11:30 am – 2:30 pm (Last Order) Daily Dinner: 5:30 pm – 9:00 pm (Last Order) Closed: Wednesdays (except national holidays) |
|---|---|
| Contact | +81 (03) 5323 3460 |
| Location | 40F |
| Dress Code | Please refrain from wearing beach sandals, sportswear, including training jerseys, tank tops and other sleeveless garments. From 5:30 p.m., short pants are not permitted. |
| Food Allergies & Special Dietary Requests | Please refer here. |
Photo Gallery
