Delicatessen
Pastry Boutique
Summer Gift 2019
Park Hyatt Tokyo is delighted to introduce the following summer gift sets that will be available at Pastry Boutique and Delicatessen from Monday, 3 June until Saturday, 31 August.[…]
NEWS & TOPICS
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New York Grill
New York Grill
Special Wine DinneNew York Grill is pleased to host an exciting wine-pairing dinner with Harlan Estate limited to 12 people that […]
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KOZUE
25th Anniversary Premium Dinner
KKozue is pleased to invite guests to a flavorful seasonal dinner prepared by Chef de Cuisine, Kenichiro Ooe, i […]
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Delicatessen
Delicatessen: Chilli & Cool
In place of Park Brewery, our annual craft beer promotion, to celebrate Park Hyatt Tokyo’s 25th anniversary, D […]
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The Peak Lounge
The Peak Lounge: Afternoon Temptatio
Recently appointed Executive Pastry Chef, Kiyoshi Utsumi will showcase his first promotion this summer with hi […]
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Girandole
Girandole
De La Ferme À La TableGirandole is pleased to present a refreshing summer offering of a fresh bowl of salad prepared à la minute. Th […]
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New York Grill
New York Grill
Seafood on IceTo help cool down this summer, New York Grill is pleased to present a special seasonal menu item of fresh seaf […]
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Delicatessen
Delicatessen
Picnic Basket Due toWith the spring time hanami season approaching, Delicatessen is excited to present a very special lunch basket […]
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Delicatessen
Delicatessen
Vegetable VitalityTake “healthy eating” to new levels with Delicatessen’s selection of energizing juices and smoothies that keep […]
Executive Chef
Ronan Cadorel
French native, Chef Ronan Cadorel began his culinary career learning under Chef Jacques Maximin in Vence and worked at Michelin-starred restaurants in various countries including Lasserre Restaurant and Au Trou Gascon in Paris, Enoteca Pinchiorri in Florence, Restaurant Gordon Ramsay in London and under world-famous chef, Daniel Boulud in New York. He was also a part of Gordon Ramsay’s opening team for Trianon Palace in Versailles. Chef Cadorel joined the Hyatt group in January 2015 as Executive Chef at Hyatt Regency Casablanca until his recent appointment as Executive Chef at Park Hyatt Tokyo. His culinary philosophy revolves around simplicity and taste, finding harmony in ingredients and creating stories with his dishes.
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.