Kozue
Modern Japanese inspired
by traditional kaiseki.
by traditional kaiseki.
COMING SOON
Place
Two 17 ft / 5.3 m bamboo art sculptures by John Morford flank both sides of the restaurant and prominently displayed original black and white abstract photographs by Mitsuko Miwa breaks free from a traditional Japanese interior design. On a clear winter day, views of Mt. Fuji can be seen from each dining table.
Cuisine
Japan’s finest ingredients are made into eatable art presented on hundreds of different styles of Japanese earthenware “utsuwa” pottery, porcelain and lacquerware pieces. Monthly seasonal menus feature the best of Japan’s ingredients at their peak time.
Private Dining
Three private dining rooms are available for celebratory moments, special occasions and business entertainment for up to 18 guests. For menus, room charge and availability, please contact Restaurant Reservations.
Nobuhiro Yoshida, Chef de Cuisine
Tokyo-born, Chef Yoshida joined Park Hyatt Tokyo in 1996. In 2007, he was appointed Sous Chef of Kozue and in 2020 he became Chef de Cuisine. His philosophy is to use the season’s finest ingredients from the most trusted suppliers that he has cultivated meaningful relationships with over the past decades.
Restaurant Information
COMING SOON
| Hours | Daily Lunch: 11:30 am – 2:30 pm (Last Order) Daily Dinner: 5:30 pm – 9:00 pm (Last Order) |
|---|---|
| Contact | +81 (03) 5323 3460 |
| Location | 40F |
| Dress Code | Please refrain from wearing beach sandals, sportswear, including training jerseys, tank tops and other sleeveless garments. From 5:30 p.m., short pants are not permitted. |
| Food Allergies & Special Dietary Requests | Please refer here. |
Photo Gallery
