Where to meet a friend that you haven’t seen in a long time? For a food writer you would think that it’s an easy decision. The challenge with Tokyo is that there is so much to choose from. The situation also determines the setting for the get together. 

On this occasion it was with a dear friend who I first met when he was my student at Japanese language and culture camp. We have stayed in touch over the years and have even connected in Singapore and New York City. I am so proud of Mikio and love watching him confidently navigate life in the world of music. I wanted our time together to be special.

Kozue at the Park Hyatt Tokyo checks all of the boxes. Seasonal cuisine presented on exquisite tableware. Warm service. The staff were thoughtful when taking my reservation. They offered to serve dessert with a message. I requested 森の池, Mori no Ike, the name of the camp where we met.

Chef de Cuisine Nobuhiro Yoshida has been at the Park Hyatt Tokyo since 1996. He has strong relationships with fishermen and other purveyors supplying Kozue. One of the signature dishes here is sashimi over crushed ice with its garnishes. A lipstick red lacquer tray offers a variety of guinomi sake cups. The katakuchi tokkuri pourer looks like frosted ice, perfect for this hot summer day. Tendon, tempura over a grand bowl of rice, is the main dish. Several side dishes and two desserts has me wishing I could lie down for a disco nap. 

If the skies are clear Mount Fuji can be seen from Kozue. High ceilings are rare at traditional Japanese restaurants. So the space 40 floors above Shinjuku feels luxurious. Bookmark Kozue for lunch or dinner.

Kozue, @parkhyatttokyo, 40th floor

Shinjuku-ku, Nishi-Shinjuku 3-7-1-2

#Kozue #ParkHyattTokyo #kaiseki #japantrip #tokyofood