Masters of Food & Wine “A Culinary Dialogue Between Kyoto and Tokyo Along the Tokaido”

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2026/08/12

On Sunday, September 20, 2026, Kozue will present a one-night-only kaiseki collaboration with the two-Michelin-starred Kyoto ryotei Kyoyamato. Discover an exceptional dining experience where the culinary traditions and aesthetic sensibilities of Tokyo and Kyoto come together in perfect harmony.

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A Menu Inspired by East and West

The menu showcases exceptional ingredients from across the Tokaido region, including seasonal fish from Yaizu in Suruga Bay and Owase in Mie, Matsusaka beef, and Kyoto vegetables.
Guests will savor Kyoyamato’s delicate clear soup, Kozue’s signature sashimi, and collaborative hassun and grilled courses, thoughtfully created by both chefs in a celebration of Eastern and Western craftsmanship.

A Collaboration Between Two Chefs

For this exclusive occasion, Chef Nobuhiro Yoshida of Kozue and Chef Mitsuo Nakajima of Kyoyamato bring together their individual philosophies and culinary artistry to create a one-night-only kaiseki experience.
Each course reflects a dialogue between Tokyo and Kyoto, expressing the traditions, aesthetics, and seasonal beauty that define both cities.

About Masters of Food & Wine

「Masters of Food & Wine is Park Hyatt’s signature global culinary program.
Bringing together chefs, sommeliers, producers, and artisans from around the world, the program offers exclusive opportunities to discover the distinctive food culture and exceptional gastronomy of each destination through the expertise and craftsmanship of its masters.

Nobuhiro Yoshida – Executive Chef, Kozue

Since joining Park Hyatt Tokyo in 1996, Chef Nobuhiro Yoshida has devoted his career to Kozue. Drawing on decades of experience and a deep respect for Japanese culinary traditions, he continues to express the beauty of the seasons through refined and contemporary kaiseki cuisine.

Mitsuo Nakajima – Executive Chef, Sanso Kyoyamato

Chef Mitsuo Nakajima leads the culinary team at the two-Michelin-starred Sanso Kyoyamato. Honoring the traditions of Kyoto ryotei while embracing innovation, he brings a thoughtful and contemporary perspective to one of Japan’s most distinguished culinary institutions.

Event Details

Venue: Kozue
Date: Sunday, September 20, 2026
Time: Reception: 6:00 pm / Dinner: 6:30 pm
Price: JPY 44,000 per person
Inclusive of consumption tax and subject to a 15% service charge.
Includes: Nine-course kaiseki dinner paired with seven beverages, including wine and Japanese sake.

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Masters of Food & Wine "A Culinary Dialogue Between Kyoto and Tokyo Along the Tokaido"

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