Hotel culinary artists express their creativity in ART colours.
Taking part are Tateru Yoshino, chef of tateru yoshino bis;
Motomichi Sekiguchi, chef of the restaurant Hanasanshou; and Takayuki Suzuki, cocktail designer.


Tateru Yoshino Bis

tateru yoshino bis(25F) Executive Chef TATERU YOSHINO

"White asparagus with Mousseline sauce, Scent of Orange"

Period: March 14 (Mon) -April 30, 2016(Sat)
Price: Provided as a dish of the 10,000 yen course (tax and service charge included)


Hanasanshou(25F) Head Chef Motomichi Sekiguchi

"Matcha Yokan with Seasonal Nerikiri"

Period: March 14 (Mon) -April 30, 2016(Sat)
Price: 1,663yen (tax and service charge included)




THE SOCIETY(25F) Chief Cocktail Designer Takayuki Suzuki

"Sakurabito – Admiration for Cherry blossoms –"

Period: March 14 (Mon) – May 29 (Sun), 2016
Price: 1,600yen (tax and service charge included)


ART Lounge

ART Lounge(25F)

Dessert d' ART "Tart Shunkoume -Spring strawberry tart -"

Period: March 14 (Mon) – May 29 (Sun), 2016
◆Tea time (14:30-17:30) 1,800yen <Served with coffee> (tax and service charge included)
◆Dinner time(17:30-22:00) 1,200yen (tax and service charge included)

* Please note that menu is subject to change depending on availability.


Tateru Yoshino

Executive Chef 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.

Motomichi Sekiguchi

Head Chef 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.

Takayuki Suzuki

Chief Cocktail Designer 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.

Authored the book “Perfect Martini”.