Park Hyatt Tokyo's Kozue pairs with two-Michelin-starred Kyoyamato for a one-night kaiseki dinner
Kozue's Nobuhiro Yoshida and Kyoyamato's Mitsuo Nakajima will cook a nine-course, seven-pairing kaiseki dinner on September 20 for ¥44,000, drawing on ingredients from along the Tokaido route between Tokyo and Kyoto.
Park Hyatt Tokyo's Japanese restaurant, Kozue, will hold a one-night collaboration dinner with two-Michelin-starred Kyoto ryotei Sanso Kyoyamato on September 20, priced at ¥44,000 a person including tax with a 15% service charge, according to the hotel's dining site. Reception starts at 6pm, dinner at 6.30pm.
Kozue's Nobuhiro Yoshida and Kyoyamato's Mitsuo Nakajima will cook a nine-course kaiseki dinner with seven drink pairings spanning wine and sake, built around Tokaido-region ingredients — fish from Suruga Bay and Mie, Matsusaka beef and Kyoto vegetables — including "Kyoyamato's delicate clear soup" and "Kozue's signature sashimi," per the announcement. The event runs under Park Hyatt's global "Masters of Food & Wine" programme.
Pairing a hotel restaurant's own chef with an outside name for one night is a low-risk way to draw a dining-focused audience without altering the regular menu, and doing it with a Kyoto ryotei rather than another hotel kitchen gives Kozue a claim on washoku (Japanese cuisine) credibility that a hotel dining room, however accomplished, doesn't automatically carry.