Grand Hyatt Tokyo Introduces Autumn 2012 Promotions

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• Publié par: grand-hyatt-tokyo
• Nombre de lectures: 19
• Langue: English

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Grand Hyatt Tokyo Introduces Autumn 2012 Promotions

PR Newswire TOKYO, September 18, 2012

TOKYO,September 18, 2012/PRNewswire/ -- Grand Hyatt Tokyo will offer autumn menus starting inSeptember 2012, featuring a line-up of numerous offers to enjoy with friends and family this season, to coincide with the time of year when nature demonstrates its beauty during a time of harvest, prosperity and abundance. At Fiorentina Pastry Boutique, fresh autumn ingredients such as chestnuts, pears and pumpkins will be used to create popular autumn andHalloween desserts. To celebrateHalloween, Jack-O'-Lanterns made of chocolate, funHalloween cookies in various shapes, pumpkin tarts and puddings will all be available at the Pastry Boutique. Flavourful porcini mushrooms fromItalywill be showcased this autumn in Fiorentina. The chef's recommended dish is Pasta with Porcini, Braised Tomato and Pork Ragout made with fresh Fetuccini and a rich, fragrant porcini sauce. Guests can also enjoy a hearty lunch set with a glass of spumante and dessert to be enjoyed on our terrace seats. For an autumn-style dessert, Gelato Mont Blanc will be served, a soft ice cream with hazelnuts, meringue and chestnut pesto. The French Kitchen will be offering dishes abundant with ingredients promoting beauty and health this autumn season. Hearty sandwiches will also be served, made with fresh ingredients and accompanied by free-flowing white and red wine. Guests can take their sandwiches and glasses of wine out onto the terrace on a nice sunny autumn day to enjoy the natural beauty of the season. Starting from 25 October to4 November 2012, a special guest chef promotion will be offered, as Chef David Rathgeber, owner of restaurant L'Assiette in Paris, is welcomed to The French Kitchen. Chef Rathgeber has worked with world-renowned chefs such as Gerard Vie (Les Trois Marches,Versailles) and Alain Ducasse, with whom he worked for 12 years. A specialist in traditional bistro cuisine, Chef Rathgeber will be sharing his artistry of French cuisine, giving diners the feeling of being transported toParis. At The Oak Door, guests can indulge in a dynamic Foie Gras Burger made with a juicy beef patty, balsamic onion jam, French fries or salad. During the Oak Door Terrace promotion, guests can sample the menus from both The Oak Door and Chinaroom while unwinding on the relaxing terrace as they feel the cool autumn breeze. Another exciting menu offering is theHalloweendinner on31 October 2012, which will include seasonal ingredients such as pumpkin and mushrooms. There will also be a display of Jack-O'-Lanterns on The Oak Door terrace to add to theHalloweenambience. The Oak Door Bar's monthly cocktails will be mixed with fresh fruit to create decadent cocktails includinMo itos, Martinis and

Champagne Sorbets. In Shunbou, the Japanese restaurant, favourite autumn ingredients such as tuna, Matsutake mushrooms and eggplant will be prepared Kaiseki-style. Guests can enjoy Shunbou's exquisite Japanese dinner paired with a glass of Hiyaoroshi sake that has matured over the hot summer for a mild finish. In Roku Roku sushi restaurant, fresh seafood fromNagasaki'sGoto Islands will be imported this autumn. Diners can enjoy the freshest sea bass filled with collagen, perfectly prepared in a warming stew. At Chinaroom, guests can experience a culinary journey through Canton, Peking,Shanghaiand Szechuan with Chinaroom's culinary creations. On28 September 2012, to celebrate the harvest moon, an opulent dinner menu served with Peking Duck, Shanghai Crab and a glass of champagne. This menu will include a traditional mooncake with walnuts, chestnuts and egg yolk as a gift. Mooncakes will also be available at Chinaroom as a perfect seasonal autumn gift. The popular KIHIEN beauty lunch menu will also be back by popular demand, filled with nutritious Chinese ingredients such as Asian ginseng, mushroom and soft-shell collagen soup. In Keyakizaka, premium beef from Ishigaki Island ofOkinawawill be featured, served in a dynamic roasted-rib rice bowl. Seasonal Matsutake mushroom and collagen-filled chicken steamed in a special film prepared on the teppan grill will also be served for a limited time. Grand Hyatt Tokyo's main bar, Maduro, will be presenting monthly cocktails during the autumn using ripe fresh fruit to make purees. September will feature plump Kyoho grapes and apples in October, followed by zingy ginger in November. Premium red and white wine as well as champagne will be served during the month of December by the glass.

About Grand Hyatt Tokyo

Located in the heart of Roppongi Hills, Grand Hyatt Tokyo is a dynamic "Lifestyle Destination Hotel" ideal for dining, entertaining and relaxing. A total of 387 uniquely designed guestrooms and suites featuring a selection of natural woods and fabrics create the ideal residential ambience; all have spacious bathrooms. Ten unique restaurants and bars focus on culinary authenticity, design originality, quality and service, while 13 function rooms cover 2,800 square metres of conference, banquet and wedding space, feature advanced technology and are overseen by a dedicated team of planning specialists. Nagomi Spa and Fitness provides hotel guests and private members with a serene facility for fitness and relaxation. For more information, please visit tokyo.grand.hyatt.com.

About Grand Hyatt® Hotels

Grand Hyatt Hotels provide luxurious accommodations, dramatic architecture and state-of-the art technology in major gateway cities and resort destinations. Sophisticated global travellers stay in these hotels to experience extraordinary restaurants, bars, spas and fitness centres as well as comprehensive business and meeting facilities.

Fiorentina Located on the lobby floor, Fiorentina is a modern Italian café offering a range of menu items, from antipasti, pizzas and pastas to main dishes. Porcini Fungi 14 September to 31 October 11:00am - 10:00pm Green salad with porcini, warm daily fish carpaccio ¥2,200 Fettucini pasta, porchini, braised tomato, pork ragout ¥2,800 Porcini and daily fish cartoccio ¥3,800 Grilled Japanese beef tenderloin porcini, marsala wine sauce ¥2,300 Gelato Mont Blanc Mid-September to December 11:00am - 10:00pm ¥1,300 Fiorentina Pastry Boutique Located in the lobby, Fiorentina Pastry Boutiuque features award-winning cakes, pastries, sweets and chocolates created with carefully selected ingredients by our internationally recognised team of pâtessiers. Autumn Dolce & Bread Mid-September to November

The French Kitchen

Casual All-Day Dining restaurant and bar featuring classic bistro cuisine in a lively, open kitchen, bar, outside terrace and private dining room environment. Summer Provence Barbeque 2012 Until 30 September5:45pm - 8:30pm(Last Admission) Free-flowing sparkling wine, daily starter, assorted appetisers, chilled soup of the day, barbeque platter ¥5,000 (including tax, subject to service charge) *For guests of four or more, a complimentary bottle of rose wine is offered *Limited to two hours *Free-flowing sparkling wine limited to 90 minutes. *Available at French Kitchen Bar (indoor) during poor weather. Beauty & Well-being Menus 1 September to 15 October 6:00pm - 9:30pm Autumn mackerel tart, Provence-style with anchovy butter sauce and steamed vegetable ¥2,900 Beauty Set Menu with 30 ingredients ¥7,400 Hearty sandwiches with free-flowing wine 5 November to 29 December 11:30am - 8:30pm A choice from the below: The French Kitchen hamburger, original tartar and smoky sauce, lettuce, tomato, sweet pickles (+¥200 for cheese) Roasted pork sandwich, Greek-style Grilled beef steak club house sandwich (+¥500) Fish fillet sandwich, mustard

Chicken sausage and coleslaw sandwich, shallot dressing - for bar and terrace area - Christmas period does not apply ¥3,800 HalloweenBrunch 27 & 28 October Children will receive gifts Chef David Rathgeber fromParis 25 October to 4 November Please call The French Kitchen for reservations at [phone] Shunbou Featuring market-fresh ingredients grown and prepared especially for Japanese cuisine Matsutake Mushroom Roku Roku Serving Edo-mae-style sushi and sashimi using premium-quality seafood selected each morning from local markets acrossJapan. Nagasaki Goto Islands Fair 1 October to 15 November11:30am to 2:30pm (Weekends and national holidays -3:00pm) The Oak Door The Oak Door features premium-quality meats and seasonal produce prepared in dramatic oak wood-burning ovens. The Oak Door Autumn Terrace 1 October to 11 November 6:00pm - 9:30pmTerrace only Appetiser selection Main dish Dessert Coffee or tea ¥8,500 Foie Gras Burger 1 October to 30 November11:30am - 2:30pm(weekends and National Holidays -3:00pm) Bar area11:30am -10:30pm A la carte ¥3,500 Lunch Set ¥4,500 Seasonal Fruit Cocktails at The Oak Door Bar 1 September to 30 November HalloweenDinner 31 October6:00pm - 10:00pm Roasted butternut squash, spinach, ricotta, pine nut salad Creamy pumpkin soup, pumpkin oil, crème fraiche Wood-roasted sea bream seasonal garnish or grilled chicken breast, roasted pumpkin, sautéed spinach, pumpkin seeds, chicken sauce or Australian tenderloin 230g, pumpkin puree, seasonal mushrooms, green peppercorn sauce Pumpkin tart, pumpkin ice cream, coffee or tea

¥9,500 Beer Garden Until 30 September6:00pm,6:30pm,8:15pm,8:45pm¥6,500 Chinaroom Chinaroom specialises in Cantonese dishes and offers regional favourites prepared using authentic recipes, served in a modern and elegant way. Chinaroom Gourmet Journey 1 to 31 October11:30am - 2:30pm(weekends and national holidays -3:00pm) 6:00pm - 9:30pm Lunch Set Menu ¥5,500 Dinner Set Menu ¥16,800 Full Moon Dinner 28 September6:30pm Reception Opens7:00pm Special Dinner Dinner Set Menu ¥15,000 Chinaroom Original Mooncake 1 to 31 October11:30am - 2:30pm(weekends and national holidays -3:00pm) 6:00pm - 9:30pm 2 pieces in paper box ¥2,400 2 pieces in wooden box ¥3,000 Keyakizaka An innovative Teppanyaki restaurant that features an array of market-fresh seasonal meats, seafood, poultry and vegetables. Ishigaki Island premium Japanese roasted rib rice bowl with grilled vegetables and pumpkin pickles 5 September to 24 October Lunch11:30am - 2:30pm(weekends and national holidays -3:00pm) ¥4,000 Matsutake Mushroom and Chicken Papillote Style Soup 15 October to 15 November Lunch11:30am - 2:30pm(weekends and national holidays -3:00pm) Dinner 6:00pm - 9:30pm ¥12,000 Imari beef, Saga Prefecture Fair 5 November to 31 December Lunch11:30am - 2:30pm(weekends and national holidays -3:00pm) Dinner 6:00pm - 9:30pm Maduro With a discreet location and intimate atmosphere, Maduro is a luxuriously designed bar offering nightly live entertainment, and an extensive collection of cigars and beverages accompanied by an evening snack menu. Maduro Original Cocktails 1 September - 30 November 7:00pm - 1:00am(Fri/Sat until2:00am)

CONTACT: Yuriko Ito Grand Hyatt Tokyo Marketing Communications [phone] [e-mail]