Hotel culinary artists express their creativity in ART colours.

[Period] 2019.3.11[Mon] – 6.2[Sun]



THE SOCIETY(25F) Cocktail Designer Kenji Ishida

ART colours Cocktail “Spring Light”

Price: 1,600yen (tax and service charge included)


ART Lounge

ART Lounge(25F) Head Chef Takeshi Kojima

"Blessing Colour Cheesecake"

Price: 1,500yen (14:30-22:00) (tax and service charge included)


Created by Japanese Wagashi Artist Shiho Sakamoto
【Japanese Dessert /Wagashi】“News of Blooming Flowers”

Served as on of desserts in Afternoon Tea with Wagashi

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


Head Chef Takeshi Kojima

Head Chef Takeshi Kojima

Began at Shiba Park Hotel in 1994. Starting with restaurant “Primula”, studied the essence of "Escoffier" at French restaurant “Four Seasons”. Assumed position as head chef of ART Lounge and The Society at Park Hotel Tokyo. Offers a diverse selection of cuisine centered on the "freedom of creation" that represents the atmosphere of Park Hotel Tokyo.

Takayuki Suzuki

Cocktail Designer Kenji Ishida

After experience as an apprentice chef of Japanese and sushi restaurant,
1990 Began a career as bartender for auberge bar in Nasukogen, Tochigi
2003 Involved in opening of Park Hotel Tokyo
2007 Short-term study abroad at Shaker Bar School in England
2016 Assumed current position as manager of ART Lounge & The Society