JAPANESE

Atrium,Restaurant,Travel=“ART”

アトリウム

Our “Atrium”, the largest in Tokyo, extends over 10 floors.
The exhibitions and events “in the sky” which all Park Hotel Tokyo guests see first,
are now coming to be known all over the world.

 

The LOUNGE

 

レストラン

Our head cooks and chefs have recreated the “four seasons” in the form of fine dishes and cocktails
which take their inspiration from the artworks on exhibit,
and you can enjoy them right at your table.

 

  • hanasanshouRESTAURANT TATERU YOSHINO SHIODOMÉ
  • TATERU YOSHINO
  • The LOUNGE

 

 

PROFILE OF ARTIST

Executive Chef Tateru Yoshino

Tateru Yoshino

Tateru Yoshino goes to extremes to ensure that the ingredients' natural goodness are fully expressed before serving them gracefully in a manner based on the concept of terre (earth) cuisine, which involves preparing dishes as nature intended without disturbing their inherent beauty or essentiality.
Yoshino claims that his vast array of dishes, including his Wild Rabbit Royale and Veal Head Stew, which have attracted the attention of the world's foremost gourmets, are based upon the natural scenery of the place in which he was born and raised.
His creative French presentations that are attracting huge attention in Paris and in Tokyo are sure to be the center of even further attention in the coming future.

Head Chef Motomichi Sekiguchi

Motomichi Sekiguchi

Born 1979 in Kanagawa Prefecture. 
After graduating from the Tokyo Technical College for Cooking in 1999,
he studied Japanese cooking at “Hatsuhana” in a Hakone hotel, honed his skills at “Hanasansho” at the Park Hotel Tokyo, the Hyatt Regency Tokyo, and “Kappo Takumi” in Nishi-Azabu,
and was appointed as Head Chef at “Hanasansho”, Park Hotel Tokyo.

Chief Cocktail Designer Takayuki Suzuki

Takayuki Suzuki

Graduated From New York International Bartenders’ School.
Studied the art of making cocktails at hotels and bars in Japan and overseas.
Introduced a new lifestyle through cocktails for both private individuals and companies in Cocktail Class, self-enlightenment seminars, and at the Takayuki Suzuki Bartender School which he supervises.
Authored the book, Perfect Martini. His whisky cocktails are regularly featured in the worldwide circulated Whisky Magazine.

Travel

We offer a supreme experience at Park Hotel Tokyo
by providing an unforgettable travel package
with our “Art Colors Original Hotel Stays”.

 

 

 

TOP