Featured Offers
Park Hyatt Tokyo offers seasonal flavors, gorgeous sweets, and limited-edition dining plans.
The Peak Lounge
Autumn Afternoon Tea
Discover the season through an elegant progression of autumn-inspired savories and sweets, followed by a trolley of freshly baked treats. Set within the light-filled surroundings of The Peak Lounge, the experience is paired with a refined tea selection for a relaxed afternoon overlooking Tokyo.
Girandole by Alain Ducasse
Autumn Seasonal Menu
At Girandole by Alain Ducasse, enjoy an autumn menu celebrating autumn's rich bounty. Complement your dining experience with a sommelier-curated wine pairing and savor the flavors of the season.
Christmas Dining 2026
Celebrate this holiday season at Park Hyatt Tokyo with specially curated Christmas dinner menus at New York Grill, Girandole by Alain Ducasse, and Kozue. Each restaurant brings its own culinary perspective to the occasion, creating distinctive experiences for a memorable evening with family and loved ones.
Delicatessen
Festive Dining at Home
Celebrate Christmas and the New Year with seasonal takeout offerings from Delicatessen. From a generous Christmas party set to a beautifully presented osechi assortment, each selection is prepared for sharing with family and friends at home.
Pastry Boutique
Seasonal Sweets Celebrating the Bounty of Autumn
At Pastry Boutique, the showcase comes alive with seasonal creations featuring the flavors of autumn, including figs, Japanese pears, and chestnuts. Alongside the ever-popular "The Swan" and the newly introduced "Black Swan", discover an enticing selection of limited-time sweets that celebrate the season’s bounty.
Girandole by Alain Ducasse
France Restaurant Week 2026 Special Menu
Girandole by Alain Ducasse is proud to participate in France Restaurant Week 2026, a Paris-born culinary event. From September 18 to October 18, the restaurant will offer a special course menu, inviting guests to experience the charm of French cuisine in a relaxed and accessible way.
Delicatessen
Park Brewery
Following its popular debut prior to the hotel’s reopening, Park Brewery returns for a limited time. Enjoy a two-hour free-flow experience featuring our exclusive original craft beers, complemented by a curated selection of wines. Discover the distinctive flavors of Park Hyatt Tokyo and unwind over relaxed summer evenings at Delicatessen—a lively place to gather with friends and colleagues, share good conversation, and enjoy plenty of fun and laughter.
Girandole by Alain Ducasse
L’Apéritif à Girandole
Beginning Wednesday, September 30th, L’Apéritif à Girandole will be held every other Wednesday at the bar. Inspired by the convivial spirit of the French apéritif, the evening features dishes prepared and finished by the chef at the bar counter, accompanied by free-flow wine and cocktails. Enjoy a relaxed brasserie-style experience of good food, drinks, and conversation at Girandole by Alain Ducasse.
Kozue
Savor a refined afternoon imbued with the artistry of Japanese cuisine
Our weekday-exclusive lunch showcases refined set menus featuring handcrafted soba and the finest seasonal seafood. Signature selections, including the Kozue Bento, Tendon, and Eel Set, are also available, each crafted with meticulous attention to detail and presented with understated elegance.
Girandole by Alain Ducasse
Four-Hands Dinner with Benoit Tokyo × Maison Louis Latour
On Thursday, November 5, 2026, Girandole by Alain Ducasse and Benoit Tokyo will come together for a one-night-only Four-Hands Dinner, featuring a five-course menu created by the chefs of both restaurants and paired with a distinguished selection of wines from Maison Louis Latour, the celebrated Burgundy house founded in 1797.
Pastry Boutique
Christmas Cakes 2026
Executive Pastry Chef Julien Perrinet presents a festive collection inspired by the distinctive architecture of Park Hyatt Tokyo and the flavors of the season. Chestnut, chocolate, citrus, berries, and vanilla are expressed through elegant compositions that reflect Chef Julien’s precise and contemporary style.
