Other
Notice on Precautionary Measures
The safety and wellbeing of our guests and colleagues is always a top priority at Park Hyatt Tokyo. We continu […]
NEWS & TOPICS
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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
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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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Special
Caring for Your Wellbeing at Park Hy
The safety and wellbeing of our guests is our top priority. In response to COVID-19, we have introduced enhanc […]
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The Peak Lounge
The Peak Lounge reopen
The Peak Lounge is scheduled to reopen on May 30, 2020, and will continue to offer our popular “Signatur […]
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Special
Cooking at home with a Chef!
As you spend more time at home, we now share some easy recipes from our very own hotel chefs. We hope you and […]
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Special
Park Hyatt Tokyo's Food Safety Manag
Park Hyatt Tokyo has, received the ISO22000:2018 certification, the international standard for food safety man […]
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Pastry Boutique
[Limited Time TaPastry Boutique on the 2nd floor of Park Hyatt Tokyo is offering a selection of menu items from New York Grill […]
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.