The Grand Hyatt Tokyo will hold a seminar in English on homemade cooking for the Christmas holidays at The French Kitchen Brasserie & Bar on Dec. 7.
From 3 p.m. to 4:30 p.m., executive chef Josef Budde will demonstrate his culinary skills in creating New England clam chowder, roast chicken with cranberry relish and gingerbread souffle with cinnamon ice cream, recipes of which will be provided to participants to take home so that they can try cooking the dishes as a part of their Christmas fare.
A dinner from 4:30 p.m. to 6 p.m. will feature the three dishes plus a special Christmas champagne with pomegranate bark.