As Andaz Tokyo celebrates its second anniversary, the hotel welcomes a new Director of Food & Beverage, and unveils a host of sumptuous summer surprises.

Alistair Minty has come a long way since he first started working in the food and beverage industry at age 14. Those early days spent serving at a local restaurant in the small town of Bedford, UK, sparked a passion that would turn into a career that has taken him from England to Dubai to Korea and, now, to Japan. We met up with him only two weeks into his stint as Andaz Tokyo’s new Director of Food & Beverage to chat more about his journey so far and his plans for the hotel.

Andaz Tokyo

Alistair Minty

What do you love most about this job?

I’ve always been a big talker and my character is very curious, so I love that I get to meet so many fascinating people. I’ve also always been a big eater – my mum will tell you that – and I love to understand how flavors work together. One of my favorite things is to experience the marriage of food and wine.

Why did you make the move from Seoul to Tokyo?

It has long been a professional dream of mine to work in Tokyo. Japanese people are very refined in what they do, and Japan offers the height of luxury in terms of food and beverage. As a hotelier, it’s a main aim to work at this level. I really didn’t think twice about taking this offer.

Could you share your plans for Andaz Tokyo?

We have two wonderful executive sous chefs – one Japanese, one European – and we work together as a team to create stories and experiences for our guests. Our aim is to get people emotionally involved in our food. We change the menu seasonally, and we are planning a host of wonderful summer specials for guests. One new offering I’d recommend is the seared beef carpaccio paired with a unique red wine from Australia that’s chilled and sparkling – very unique. It will be available from July 16 to August 31.

Your favorite dish and drink at the hotel?

The chicken claypot, which comes in a beautiful pot, is packed with veggies, and is slow-cooked in sherry. Also, we’re very proud of the award-winning Personal Collins cocktail created by our mixologist Ryuichi Saito and served at our rooftop bar.

chicken claypot

The delicious chicken claypot

Andaz Tokyo

Award-winning Personal Collins cocktail

Three Summer Specials to Try

Steaks: From Kagoshima to Shiraoi at Andaz Tavern

Japan is renowned for its exquisite beef quality, and this special offer gives you the opportunity to taste the most premium meats from Miyazaki to Niigata where the beef is aged in a mountain cellar and chilled by natural snowfall. June 1-July 15, 6pm-10pm, from ¥3,800-¥14,500.

Mojito Summer Nights at Rooftop Bar

For two months, Andaz Tokyo’s mixologists improvise on the classic minty Cuban drink with rums from oak barrels and fresh fruits including Okinawan pineapple, muskmelon, watermelon, peach, and fig. ¥1,800 per drink July 1-August 31, 5pm-12am (1am on Fri & Sat).

“Andaz Passion” Fruits at Pastry Shop

Okinawa’s edible jewel, passion fruit, takes center stage at Pastry Shop this summer. Try it in various desserts including the Passion Fruit Trifle (¥550), the Okinawa Passion Fruit Tart (¥480), and the Whole Candied Passion Fruit (¥780).

Prices exclude consumption tax. A 15% service charge also applies at Rooftop Bar and Andaz Tavern.


Andaz Tavern


Make a reservation:

Andaz Tokyo Toranomon Hills
Address: 1-23-4 Minato-ku, Tokyo
Phone: 03 6830 7739

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