Japanese which also sewed seasonal ingredients delicately boldly
Chef, Takuya Nezasa who provides original Japanese which makes efforts in selection of high quality ingredients, and draws taste of seasonal foods itself. Many dishes of "the sum" that let Kaiseki which was pleasant visually and banquet dishes, tradition and enterprise that careful work glared with fuse. From thought that we want to introduce national seasonal ingredients, plan using ingredients of each district including seasonal fish and brand beef prepares every season, too. The shop is elegant space utilized material of nature including anchiishi of Kagawa product and feel of a material of grain of wood. In the cozy detached room spacious in five private rooms with Takashi Sugimoto design which dignified air drifts, and made an elaborate plans one by one. Let alone use of business, celebration plan of seat of auspicious event is prepared for, too.Store information
"Dish simmered in plow" that taste of meat and vegetables became konzenichitai
"Shunbou" which there is wide way of enjoying from lunch to be able to enjoy casually to full-scale dinner feeling the essence of the sum. It is "dish simmered in to like of seasonal vegetables and special approval Japanese beef" that there are many above all deep-rooted fans. We do not use iron pan like sukiyaki and cook dishes using earthenware of "treasure comfort" in kitchen and provide in burning hot state. Therefore we can eat Hida beef of A5 of smooth fleshy substance in the best state. So that Nezasa proceeds to the field of Yamagata, and combination with original "Shunbou meter" that affects production is addicted.
|Area||Grand Hyatt Tokyo 6F|
|Hours||Lunch 11:30 - LO 14:30 (Saturdays, Sundays and holidays LO 15:00) / Dinner 18:00 - 21:30|
|The number of seats||103|
|Mean budget||10,000 yen - 15,000 yen|
|Hills card||It is targeted for Hills Point object / credit point (1%)|
Foreign language menu: English
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