New York Grill Lunch at the Park Hyatt Tokyo

Park Hyatt Tokyo

New York Grill buffet

One of my favorite lunch spots in Tokyo is at the New York Grill in the Park Hyatt Tokyo. The view at 52 floors above Tokyo is amazing, even when it is overcast and lightly raining. The lunch starts at 5,000 JPY and includes a gorgeous buffet of appetizers. Customers choose a main course and then dive into the buffet again for dessert.

Appetizers include flatbreads, salads, sliced meats, and much more. It’s hard not to stuff yourself with only appetizers, but make sure to make room for the main course.

We asked for seats at the kitchen counter so that we could talk with chef Federico Heinzmann. He was very gracious to talk to us about the different dishes and answer our many questions. Sitting here is also fun as we can watch all of the customers come in. It’s such an amazing spot that it is great to watch the faces of guests as they look into the open kitchen, as they check out the view, and as they walk into the main dining room. On this day it was cloudy and I expected the restaurant to be quiet, but even on this day it was busy.

Park Hyatt Tokyo

Chef Federico Heinzmann’s Chicken

Argentinian chef Federico recommended the chicken as it “is the most Latin”. The chicken is marinated in orange juice, grilled and topped with a fresh salsa and served with a corn cake. Living in Tokyo the flavors are so exotic and I quickly said that I would not be sharing this with Shinji.

Park Hyatt Tokyo

Australian Lamb and Romesco Sauce

Shinji was fine not sharing as he loved the lamb, which we don’t eat very often. The sauce was made with bell peppers and hazelnuts. Chef told us about how in Spain this is used as a dipping sauce for whole leeks that have been charred and peeled. it sounds like an amazing dish. The hazelnuts makes it a very meat, albeit, vegetarian sauce. Chef Federico was kind enough to share the recipes for the sauces for both dishes, so we will try to recreate some of these at home.

The wine list is rich in American wines, mainly from California. There are always interesting offerings by the glass, perfect for lunch.

Park Hyatt Tokyo

Dessert Buffet at New York Grill

This is only half of the dessert buffet. There is something here for everyone, including ice cream and several sauces and toppings as well as a simple fruit salad with mango and pineapple, and key lime pie. Coffee and dessert is usually taken in the New York Bar so diners get another magnificent view of the city. Fans of Sofia Coppola’s Lost in Translation will remember this space as it has a starring role in the movie.

Service is always impeccable here. If you are looking for a special lunch spot, the New York Grill, never disappoints. I have come in the past with girlfriends and we still reminisce about our lunch here, years later. The view, the cuisine, and the service makes this a memorable meal.

New York Grill at the Park Hyatt Tokyo

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

03-5323-3458

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Chef Federico Heinzmann at the Park Hyatt Tokyo’s New York Grill & Bar

Federico Heinzmann

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.

Federico Heinzmann

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.

Federico Heinzmann

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.

Federico Heinzmann

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

03-5323-3458