Pastry Boutique
SUMMER GIFT 2018
Park Hyatt Tokyo is delighted to introduce the following summer gift sets that will be available at Pastry Boutique and Delicatessen. […]
NEWS & TOPICS
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New York Grill
U.S. Wine Week: Special Riesling Pai
New York Grill is pleased to present an exclusive wine-pairing dinner featuring a 4 course dinner prepared by […]
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Girandole
Winemaker’s Dinner: Château d'Issan
Park Hyatt Tokyo is pleased to announce the next winemaker’s dinner taking place on Thursday, 24 May with the […]
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KOZUE
TOHOKU HEROES FEATURING FUKUSHIMA: A
Park Hyatt Tokyo is excited to announce the fourth edition of the Tohoku Heroes series at Kozue with a special […]
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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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Delicatessen
Delicatessen
Park Brewery FridaysCelebrate your Friday nights with free-flowing craft beers! Delicatessen is pleased to introduce a free-flowin […]
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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 […]
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The Peak Lounge
Peak of Joy
Enjoy a pleasant evening at twilight with your friends and loved ones while gazing at the scenic night view of […]
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The Peak Bar
Twilight Time
As the sun goes down and the city lights come on over Tokyo, The Peak Bar will welcome guests to enjoy Twiligh […]
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.