-by Anne Roberts
Opened in 2003, the Grand Hyatt Tokyo is one of the city’s best-known luxury hotels. Its central location in Roppongi Hills, as well as its spacious and luxurious rooms, makes it a top choice for visiting celebrities and executives. But residents of Tokyo can also enjoy the hotel’s topnotch service and design by visiting one of its eight fine restaurants and three lounges and bars.
This winter the restaurants of the Grand Hyatt are offering special seasonal menus through March, using fresh, seasonal fruits, vegetables, meat and seafood. The French Kitchen Brasserie & Bar is serving a hot pot menu (¥6,500), including free flowing sparkling wine. There are a variety of hot pots available, including the original Iwate platinum pork choucroute hot pot, specially created by executive chef Josef Budde. All hot pots are stewed for more than five hours with fish and meat bones that bring out the flavors of the ingredients. Maduro, a luxurious lounge bar furnished with plush leather chairs, is also offering an all-you-can-drink option. The tapas menu includes Spanish favorites such as jamón ibérico and shrimp ajillo, and drinks range from beer, wine and soft drinks to cocktails, whiskeys and spirits (¥4,800 for women and ¥5,800 for men, with a two-hour limit for beverages).
Teppanyaki restaurant Keyakizaka will present guests with a menu of carefully selected seafood and premium beef tenderloin from the Hokuriku region of Japan. All dishes are prepared dynamically in front of guests on a teppanyaki grill. Another Japanese winter favorite, motsu nabe (a stew made with beef intestines) will be served with seasonal Japanese vegetables, such as cabbage, tofu and burdock. Keyakizaka’s chefs will also be holding a cooking seminar on February 15 and March 15, introducing participants to restaurant dishes that can be cooked in the comfort of their own homes. Don’t miss this special opportunity to learn from some of Tokyo’s top chefs.
6-10-3 Roppongi, Minato-ku
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