This Nose to Tail experience can be savored at Park Hyatt Tokyo's "New York Grill." A special menu will be available for three days only, starting May 21st (Thursday).

Executive Chef Federico Heinzmann hails from Argentina, a country with the world's highest beef consumption, and possesses a profound understanding of butchery. His culinary creations feature cuts like tongue, diaphragm, skirt steak, and tail, each prepared with a stylish flair that highlights its unique characteristics.

The Wagyu boom, which has recently taken hold not only in Japan but also overseas, offers an opportunity to thoughtfully and joyfully appreciate the life we receive through food. This is achieved by preparing high-quality, provenance-focused ingredients with simple yet creative techniques.