Pastry Boutique
VALENTINE’S DAY & WHITE DAY SWEETS
Park Hyatt Tokyo is pleased to introduce our upcoming Valentine’s Day and White Day romantic sweets selection
NEWS & TOPICS
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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.
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Delicatessen
HOLIDAY GIFTS
Available Period: November 5 (Tue) 2019 until January 5 (Sun) 2020
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GirandoleNew York GrillThe Peak Lounge
Special Menus for St. Valentine’s Da
Park Hyatt Tokyo will offer special limited time menus for St. Valentine’s day at New York Grill, Girandole, a […]
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Delicatessen
Delicatessen
My Bottle Special CoS‘well is a well-known, eco-friendly, and fashionable bottle brand from New York. Park Hyatt Tokyo and S’well […]
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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 […]
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Delicatessen
Delicatessen
Vegetable VitalityTake “healthy eating” to new levels with Delicatessen’s selection of energizing juices and smoothies that keep […]
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The Peak Lounge
The Peak Lounge:
Signature AfterThe Peak Lounge presents the Signature Afternoon Tea menu, showcasing the most popular items of Park Hyatt Tok […]
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.