The Park Hyatt Tokyo welcomes the arrival of spring with a menu created by Executive Chef Thomas Angerer that explores every part — stem, root and stalk — of seasonal vegetables. For the entire month of April, spring dishes will be offered at Girandole, the hotel’s French brasserie. As part of the Masters of Food & Wine 2017, a sake collaboration with Katsuyuma Brewery will be presented at the hotel’s dining venues Kozue, New York Grill & Bar and The Peak Lounge & Bar. The renowned sake brewery was established in 1688 to create sake for noblemen and feudal lords in the Sendai Domain.

Producing only one tank each week, the highly coveted Den, Ken and dessert Gen sakes will be part of a sake pairing dinner by Chef de Cuisine Steffan Heerdt featured at the New York Grill from March 25–April 2. A flight of sake made up of Den, Ken and Gen will be available at New York Bar, while The Peak Lounge & Bar will offer guests a chance to try the semi-sweet Lei sake in a bespoke cocktail that highlights this sake’s nose of musk melon. Other events include the Sake Tasting Experience at New York Grill from March 25–April 24; a special Master Class with Heizo Isawa of Katsuyuma Brewery at Kozue April 8; and Original Cocktail at The Peak Lounge & Bar from March 25–April 24.