New York Grill
New York Grill
Special Menu by Ch
Special Menu by Chef Tomoya Sugizaki New York Grill Winner of The Good Taste Series Semi-Finals 2017 The Good […]
NEWS & TOPICS
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New York Grill
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The Peak Lounge
LATE NIGHT LOUNGE VOL.3 WITH DJ KAWA
Park Hyatt Tokyo is pleased to announce the third edition of Late Night Lounge at The Peak Lounge & Bar f […]
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New York Grill
New York Grill & Bar: Guest Chef & M
New York Grill & Bar is pleased to present a special one week collaboration this autumn with chef-owners […]
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KOZUE
Kozue: Autumn Delicacies & Japanese
Chef de Cuisine Kenichiro Ooe welcomes you to experience a very special seasonal menu at Kozue this autumn. Hi […]
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OtherSpecial
Masters of Food & Wine 2018
KatsuMasters of Food & Wine is a seasonal culinary and beverage event that is hosted every season globally at […]
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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 […]
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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.