New executive chef at Grand Hyatt
The Grand Hyatt Tokyo in Roppongi has announced that, since June, Stephane Foucher has been the hotel’s new executive chef.
Originally from France, Foucher started his career in 1985 and kept gaining experience through several executive hotels throughout the world. From 1996, he joined the Hyatt group and has served as the executive chef in the Grand Hyatts in Delhi; Mumbai; Shenzhen, China; and Taipei. He has also worked as the executive chef at the Roppongi Hills Club in Tokyo.
As the new culinary leader, Foucher says, “I am very excited to work at this lifestyle destination, which is celebrating its 10th anniversary (and) offers diverse culinary options. It is an honor to be part of a dynamic team and I will strive to offer the best dining experiences to Grand Hyatt Tokyo’s discerning guests.”
Grand Hyatt Tokyo is about a 3-minute walk from Roppongi Station (Hibiya and Oedo lines). For more information, visit tokyo.grand.hyatt.com .
Craft beer special at Park Hyatt Tokyo
The Park Hyatt Tokyo in Shinjuku is holding one of its popular summer fairs, called Park Brewery, at the hotel’s Delicatessen shop on the first floor, through Sept. 16.
The Sankt Gallen Brewery, well-known as a Japanese pioneer of locally-made beer, has specially crafted two original beers for the hotel. In addition to the regular Park Brewery Ale, whose seven kinds of American hops offer a mild bitterness, the new Citrus Amber Ale’s roast malt and citrus fruit flavors offer a fresh, spicy taste.
In the hotel’s luxurious and airy, light-filled atrium, guests can enjoy as much of the beer as they wish from 6 p.m. to 8 p.m. with a special plate of snacks such as pretzels and sausages.
Last admission is 7 p.m. It costs ¥3,800 per person including tax. Also, during the shop’s opening hours, from 11 a.m. to 7 p.m., people can stop by and enjoy the beers at ¥500 per a glass.
The Park Hyatt Tokyo is a 12-minute walk from Shinjuku Station and an 8-minute walk from Tochomae Station (Oedo Line). For more information and reservations, call Delicatessen at 03-5323-3635 or visit www.tokyo.park.hyatt.com .
Hotel Imperial favorites for takeout
The Imperial Hotel Tokyo’s Gargantua shop on the first floor of the main building is offering three special gourmet items for takeout through Aug. 31 in a campaign that tells a story about the hotel’s legendary menu.
Halekulani-style chicken curry is available for ¥1,890. The curry is made from chicken tenderly stewed with yogurt and mixed with many spices. The Halekulani is a major hotel in Hawaii that is allied with the Imperial Hotel and this curry is the Halekulani’s executive chef Vikram Garg’s masterpiece.
Chicken curry tomato bread costs ¥420. It is made from flour mixed with tomato paste, then filled with mild chicken curry. This item won the gold prize in the hotel’s annual cooking contest.
Lemon meringue pie is ¥630. Made with sweet and sour lemon crème with lemon peels topped with a layer of meringue, the pie has been on the hotel’s menu since before Gargantua opened in 1971. It remains a popular dessert at the hotel.
The Imperial Hotel Tokyo is a 3-minute walk from Hibiya and Uchisaiwaicho stations, or a 5-minute walk from Ginza and Yurakucho stations. For more information, visit www.imperialhotel.co.jp .