Octopus Tiradito – photo by Park Hyatt Tokyo
The Park Hyatt Tokyo is celebrating its 20th anniversary this summer. Earlier this year the New York Grill and Bar welcomed a new chef, Argentinian Federico Heinzmann. His last name is a nod to his Swiss and German heritage. My interview with chef Federico is in Metropolis magazine. Chef Federico’s style and philosophy is already taking shape in the menu with simple and focused flavors.
The New York Grill and Bar is one restaurant and bar that I recommend everyone visit while in Tokyo. The bar is featured in Sofia Coppola’s movie Lost in Translation. The views are stunning, service is exquisite, cocktails are memorable, and the cuisine amazing.
Chef Federico is very passionate about history and cuisine and our interview was filled with facts and tidbits. Including that tiradito is seafood cut into thin slices and that ceviche is made from diced seafood. The octopus tiradito was a brilliant start to the dinner, like a party in your mouth. The aroma of the passion fruit was refreshing, fresh, and bright. The chili and onions add crunch and a bite to the dish. All coming together with the meaty octopus. I will try to start home parties with a tiradito, especially if I can find an aromatic fruit like passionfruit.
Prior to coming to Tokyo chef Federico was in Korea where he learned a lot about seafood. While as an Argentinian, meat is in his genes, I am sure he will be exploring much more seafood in Japan.
Foie Gras with Cacao Dirt – photo by Park Hyatt Tokyo
The foie gras dish incorporates a Japanese orange-like citrus called dekopon. Chef Federico garnishes it with a crunchy cacao dirt that is a nice contrast to the foie gras mousse.
Cod and Scallops – photo by Park Hyatt Tokyo
A black olive powder is used in lieu of salt as it offers a “deeper flavor” and is a nice contrast to the smokey and creamy cauliflower puree.
Wagyū Steak – photo by Yukari
As an Argentinian, chef Federico is a master at cooking meat. He is enjoying exploring Japanese wagyū. Carrots are cooked in carrot juice, an intense puree that partners well with the wagyū steak. The sauce is made with a black garlic, beef stock, and olive oil. It reminds me of during the interview when he said, “if I can surprise you with a leek, cauliflower, or carrot” as that take more of an effort.
It was interesting to hear his thoughts on Japanese wagyū as it is so different from the lean meat of Argentina. He commented that “fat is taste and you need to manage the taste” and that in Argentina meat is often slow-cooked over a fire to get caramelization on the outside and to leave the inside pink.
Here you can see the tall ceilings of the New York Grill. The city lights sparkle from below as the restaurant is on the 52nd floor of the hotel. There are no tall building nearby so the views are magnificent.
The wine list at the New York Grill is mostly from California. These wines do great with chef Federico’s cuisine. The New York Grill and Bar offers some of the most spectacular views of Tokyo with cuisine and wine to match.
Some good advice from chef, “Construct your food from what you have, not what you want”.
New York Grill and Bar at the Park Hyatt Tokyo
Shinjuku-ku, Nishi-Shinjuku 3-7-1-2