The Peak Lounge
2020 COUNTDOWN LOUNGE
Park Hyatt Tokyo is pleased to host the fifth edition of the ‘Countdown Lounge’ New Year’s Eve celebration at The Peak Lounge & Bar.
NEWS & TOPICS
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Pastry Boutique
DelicatessenCHRISTMAS DELIGHTS 2019
Reservations: Christmas Cakes From Nov 1 (Fri) 2019
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Pastry Boutique
DelicatessenHOLIDAY GIFTS
Available Period: November 5 (Tue) 2019 until January 5 (Sun) 2020
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Girandole
Girandole
Family Christmas DinnerThis holiday season, we have prepared a special Family Christmas Dinner at Girandole. Spend the weekend before […]
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New York BarNew York Grill
New York Grill & Bar
New Year’s ENew York Grill & Bar is delighted to present a glamorous evening to bring in the coming New Year from the […]
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Delicatessen
Delicatessen
Christmas Party Set:Enjoy a specially prepared full-course roasted chicken dinner in the comfort of your home with our Christmas p […]
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GirandoleKOZUENew York GrillThe Peak Lounge
Christmas Special Dinner
Each of the hotel’s restaurants will serve special Christmas dinner menus from Friday, December 20th until Wed […]
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Pastry Boutique
Pastry Boutique: Mont Blanc Colors
Pastry Boutique and Executive Pastry Chef Utsumi will present a range of autumn-color inspired Mont Blanc dess […]
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New York Bar
Five to Seven at New York Bar
Coinciding with Park Hyatt Tokyo’s 25th anniversary, the New York Bar, perched high above the city with sweepi […]
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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 […]
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.