Pastry Boutique
Delicatessen
CHRISTMAS DELIGHTS 2018
Available: From Wednesday, 1 November, 2018 until Sunday, 6 January, 2019.
NEWS & TOPICS
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THE PEAK LOUNGE
2019 COUNTDOWN LOUNGE
Headlining this year, we have critically-acclaimed Japanese artist, Ko Kimura, who was the first DJ to introduce House music to Japan with special […]
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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
Apology statement - Product package
Dear Patrons of Delicatessen, Warm greetings from Park Hyatt Tokyo. We would like to bring to your attention t […]
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Delicatessen
Delicatessen
Christmas Party SetEnjoy a specially prepared full-course dinner in the comfort of your home with our Christmas party set, Table […]
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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, 21 December until Tuesd […]
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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 […]
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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 […]
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.