A Full Lineup of Autumnal Gastronomy Awaits | GRAND HYATT TOKYO
GRAND HYATT TOKYO | HYATT TOKYO
At Grand Hyatt Tokyo,
Savor Autumnal Gastronomy from Around the World
At Grand Hyatt Tokyo, the dynamic luxury hotel in Roppongi, Tokyo, indulge in a menu featuring seasonal autumn ingredients from around the globe. Highlights include fresh porcini mushrooms and aromatic truffles, the rare Biwamasu trout found only in Lake Biwa, and the classic autumn Chinese delicacy, Shanghai hairy crab.
Text by OZAKI Sayaka
Luxurious Seasonal Ingredients from Around the World, Prepared with Diverse Culinary Techniques
Cafes and dining establishments within Grand Hyatt Tokyo will present menus featuring autumn's bounty, including fresh porcini mushrooms, truffles, rare salmon trout, game meats, Shanghai hairy crab, and matsutake mushrooms, all sourced for their seasonal peak from around the world.
At Fiorentina, the Italian cafe on the first floor, indulge in "Italian Fresh Porcini Risotto with Fresh Truffle," generously incorporating fresh porcini for a deep flavor and rich aroma, and "Italian Fresh Porcini Pasta with Fresh Truffle," which offers the intense fragrance of porcini mushrooms alongside autumn truffles.
Left: Italian Fresh Porcini Pasta with Fresh Truffle (¥3,500). Right: Wild Boar and Biwamasu Trout Hot Pot (¥10,000). Prices exclude tax and service charges.
The Chinese Room, offering representative dishes from various regions of China and authentic dim sum, introduces a new menu item: "Wild Boar and Biwamasu Trout Hot Pot," featuring the rare, fatty Biwamasu trout. This dish combines a milky collagen soup, made from fish stock, with wild boar, commonly used in game cuisine. Diners can enjoy a comparison of two distinct soup bases, one featuring seafood like shrimp and scallops, and the other with seasonal mushrooms and vegetables. Shanghai hairy crab, a quintessential autumn Chinese delicacy, is also featured. The male crab is served steamed whole, while the female crab is steamed and then steeped in Shaoxing wine for 12 hours, offering a different flavor profile.
French Kitchen, an all-day dining restaurant that stylishly reinterprets traditional bistro fare, presents an all-you-can-eat dinner menu featuring mussels and french fries, a Belgian classic.
Generous portions of mussels steamed with white wine, garlic, shallots, and herbs are served individually in pots, accompanied by white wine selected by the sommelier to complement the dish.
Fresh Ingredients, Selected for Seasonality and Origin, Prepared Before Your Eyes
Moules Frites (Food Plan ¥3,300). Prices exclude tax and service charges.
Keyakizaka, the teppanyaki restaurant, offers a luxurious dinner course featuring domestic matsutake mushrooms, Italian white truffles, French black truffles, and three rare types of mushrooms. Sliced white truffles can also be added to any menu item upon request.
We invite you to fully savor the luxurious seasonal ingredients from around the world, prepared with diverse culinary techniques.
Autumnal Gastronomy Menu
Period: Fiorentina: September 1 (Sat) – October 31 (Wed), 2018; The Chinese Room (Hot Pot): September 1 (Sat), 2018 – November 30 (Fri), 2018; The Chinese Room (Shanghai Hairy Crab): November 1 (Thu), 2018 – November 30 (Fri), 2018; French Kitchen: September 1 (Sat), 2018 – November 30 (Fri), 2018; Keyakizaka: October 1 (Mon) – November 30 (Fri), 2018
Location: Fiorentina, The Chinese Room, French Kitchen, Keyakizaka within Grand Hyatt Tokyo
Address: 6-10-3 Roppongi, Minato-ku, Tokyo
Hours: Fiorentina: 11:00 AM – 10:00 PM; The Chinese Room: 11:30 AM – 2:30 PM (Sat, Sun, Holidays until 3:00 PM) & 6:00 PM – 9:30 PM; French Kitchen: 6:00 PM – 9:30 PM; Keyakizaka: 6:00 PM – 9:30 PM
Menu: Fiorentina / Italian Fresh Porcini Risotto with Fresh Truffle (¥4,000), Italian Fresh Porcini Pasta with Fresh Truffle (¥3,500); The Chinese Room / Wild Boar and Biwamasu Trout Hot Pot (¥10,000), Steamed Shanghai Hairy Crab (approx. ¥5,000–¥6,000 per crab), Drunken Shanghai Crab (approx. ¥5,000–¥6,000 per crab), Shanghai Hairy Crab Xiaolongbao (price TBD); French Kitchen / Moules Frites (Food Plan ¥3,300), Moules Frites (All-You-Can-Eat Food Plan ¥5,000 per person / 90 mins, with optional matching white wine free flow for ¥3,000 per person / 90 mins); Keyakizaka / Domestic Matsutake and Truffle Course (¥40,000), Grilled Domestic Matsutake (market price), Sliced Italian White Truffle (¥5,000) (All prices exclude tax and service charges).