Winery Tour – Katsunuma
Greetings from Park Hyatt Tokyo.
I am Takuya Ozawa, Executive Sous Chef of Park Hyatt Tokyo.
In early October, we held a day trip exclusively for members of Club on the Park, the hotel’s spa and fitness center, to enjoy a winery tour and grape harvest.
Seventeen members and our staff departed together in a large bus to Katsunuma Brewery, a winery that has won numerous awards and helped bring Koshu wines to the attention of the world.
Katsunuma Brewery is currently undergoing renovations, but for this occasion we created a special outdoor restaurant in a dining space specially prepared for the occasion, complete with tablecloths and equipment similar to those used in hotel banquet halls.
Four chefs led by Executive Chef Thibault Chiumenti and six staff members led by Event Services Manager Junichi Aoyagi prepare to exceed our guests’ expectations and welcome our members after their harvest experience.
First, we will toast with a glass of sparkling wine “Arugaga Blanca Brillante 2020” on the comfortable, sun-drenched rooftop with a greeting by Yuji Aruga, President of Katsunuma Brewery Co.Ltd.
Moving to the dining room on the first floor, our team of chefs are ready to start the barbecue lunch!
We start with an appetizer of homemade ricotta cheese, grilled sustainable seafood bonito, and seafood marinade, accompanied by three of Katsunuma Brewery’s signature white wines.
・Aruga Blanca Clareza 2022
A dry wine that brings out the characteristics of the Koshu grape, a grape variety unique to Japan, using the sur lie method.
・Aruga Blanca Vinhal Isehara 2022
This wine is vinified using only Koshu grapes harvested from a single vineyard in Isehara (the name of small administrative unit of a village). In addition to its floral aroma, it has a refreshing acidity and a hint of sweetness.
・Aruga Blanca Pipa 2019
Koshu grapes were fermented and aged in French oak barrels for 6 months, then aged in bottle for at least 2 years. The wine has a wonderful balance of fruit and oak aromas, with a complex and elegant taste.
For the main dish, carefully selected ingredients such as Shingen chicken, Tiger prawns, Kagoshima black pork loin, and back rib of Wagyu beef will be grilled slowly over charcoal, dynamically arranged on a platter, and served to the table by our service staff.
In addition, there is a special wine surprise from the winery!
・Aruga Blanca Vinhal Isehara Magnum 2014
This wine was served to heads of state and heads of state from around the world at a dinner hosted by the Prime Minister and his wife on the occasion of the “Enthronement Ceremony” in October 2028.
・Katsunuma Brewery BANSHODEN Cabernet Sauvignon 1994
This wine was produced in the year of the opening of Park Hyatt Tokyo.
With a glass in hand, each attendee listened to the fascinating stories told by Yuji Aruga and Head Vintner, Yugo Aruga, and enjoyed a unique dining experience in a natural setting that produces exceptional wines.
(From left) Ozawa, Executive Chef Thibault Chiumenti, Delicatessen Chef Kuwazawa Tsuyoshi, and Girandole Sous Chef Yoshino Sho, who were in charge of this event. We were immersed in the delicious air and vast scenery as we cooked!
I am truly happy that all the staff of “Club on the Park,” service staff, and kitchen staff worked together to provide hospitality with all their heart and soul, and that everyone present was able to enjoy an extraordinary time.
We would like to thank everyone at Katsunuma Brewery for their generous cooperation.
We will continue to work hard so that we can offer an even higher grade of service next time.
