GIRANDOLE|PARK HYATT TOKYO
PARK HYATT TOKYO 41st floor
Tel. +81 3 5323 3459
Weekdays
Breakfast: 6:30 am to 10:30 am
Lunch: 11:00 am to 3:00 pm
Weekends and holidays
Breakfast: 6:30 am to 11:00 am
Lunch: 11:30 am to 3:00 pm
Light snacks: Daily - 3:00 pm to 5:00 pm
Dinner: Daily - 5:00 pm to 9:30 pm
Girandole is our all-day dining venue on the 41st floor, decorated with a stunning two-storey collage of 144 black and white photographs depicting European brasserie life. Whether it is to enjoy breakfast and bask in the morning light,
unwind in the afternoon and gaze at art, or celebrate with a classic French meal, Girandole is the place where you can experience it all.
Girandole is designed to accommodate guests for any occasion with delicious fare in a relaxed yet romantic atmosphere.
Each of the hotel’s restaurants will serve special Christmas dinner menus from Friday, December 20th until Wed […]
Girandole welcomes you to experience an exclusive dinner course featuring locally-sourced ingredients from Ish […]
Enjoy Girandole’s fine cuisine in a modernist private residence with panoramic bay windows and a spacious open kitchen to draw guests into the culinary experience of the evening’s sumptuous menu.
VENUE Private Dining, 40th Floor
ROOM CHARGE Basic rate: 3hours 25,000 JPY Every additional hour 10,000 JPY
CAPACITY 4 to 10 dining guests. Please consult with Girandole for any bookings of a party less than 4 people.
FOOD AND BEVERAGE Course menus from 20,000 JPY Beverages from 5,000 JPY
*Prices are subject to a 15% service charge and tax.
Born in 1965 in Ishikawa Prefecture, Chef Manabu Ichizuka began his culinary career in Kanazawa after graduating cooking school. He then trained at the legendary, Michelin-accredited Le Grand Véfour in Paris, L’Auberge Bretonne and La Pyramid. In 2002, he was awarded with the prestigious title of Maîtres Cuisiniers de France “Jean Schillinger”. In 2007, Chef Ichizuka was Chef de Cuisine of French Kitchen at Grand Hyatt Tokyo and then left in 2011 to become Chef de Cuisine of Crown at Palace Hotel. During his time at Crown, he came in 2nd place for the 66th Prix Prosper Montagne World Cuisine Contest in France. In 2017, he was appointed as Chef de Cuisine of Girandole at Park Hyatt Tokyo and in February of 2019, he was promoted to Executive Sous Chef of the hotel.
*Information on Our Dress Code
We kindly request that all guests refrain from wearing the following garments at Girandole:
Male sportswear such as training jerseys, tank tops or other sleeveless garments.
For inquiries, please call at +81 3 5322 1234 or email us at tokyo.park@hyatt.com.
*Food Allergy & Dietary Needs Guide for Guests
*We kindly ask that guests taking photographic mementos while using the hotel’s bars and restaurants give due consideration to the privacy and comfort of other patrons. In the interest of ensuring the enjoyment and privacy of other guests, please understand that hotel staff may on occasion approach you regarding the use of cameras and/or other recording equipment.