A signature menu is the soul of a restaurant — a single dish where the chef's finest ingredients meet heartfelt craftsmanship.
The skill and passion in every plate, the rising aromas that linger — an experience that touches all five senses. Beyond flavor, a quiet resonance that stays with you long after.
That dish you'll want to taste again — find it at a Hyatt restaurant.
Be More Signature
Park Hyatt Tokyo
Chicken, veal sweetbread and morel gourmet vol-au-vent, creamy cooking jus with vin jaune
Our Vol-au-Vent features a delicately baked puff pastry filled with tender chicken, veal sweetbreads, and a truffle-scented quenelle, creating a truly indulgent combination of flavors. Right before your eyes, a rich morel mushroom sauce and a velvety vin jaune jus are poured onto the plate—an iconic Alain Ducasse touch that layers depth and aroma with every moment. Enjoy the exquisite harmony of these premium ingredients, perfectly complemented by a sommelier-recommended wine.
Hotel Toranomon Hills
Le Pristine seafood orecchiette, langoustine, clams, mussels, lemon, tomato, 'nduja
Le Pristine Tokyo, created by Michelin-starred chef Sergio Herman. Experience our signature Seafood Orecchiette — a true Le Pristine classic that embodies his "NEW ITALIAN" culinary philosophy. Fresh langoustine, clams, and a rich mussel broth gently coat each orecchiette, offering a refined taste that defines Le Pristine.
Park Hyatt Kyoto
Dinner Course "Yasaka"
With the iconic Yasaka Pagoda as a breathtaking backdrop, our innovative dinner course brings together the refined artistry of teppanyaki, designed to draw out the full potential of each ingredient, and the elegance of French culinary techniques. Crafted by Chef Kentaro Koyama, the course showcases the finest seasonal ingredients sourced from Kyoto and across Japan, prepared in a way that highlights their natural beauty. This thoughtfully curated dining experience promises a memorable and sophisticated evening. Seating Times: 17:00 / 20:00 / 20:30
Grand Hyatt Tokyo
F1 Tomahawk Steak
Elevate an evening in our international steakhouse with a dynamic 1.6 kg (56 oz) F1 wagyu tomahawk steak, prepared on our charcoal grill and finished in a 900°C broiler oven for the perfect balance of satisfying textures and meaty juices.
Andaz Tokyo
Gin Rose Hip Cosmo
This cosmopolitan reinvention begins with the botanical richness of Monkey 47 gin, layered with the floral-fruity depth of rosehip tea and the zesty sweetness of Cointreau. Lime and cranberry add a tangy, refreshing lift, while a whisper of aromatic smoke gives the cocktail a dramatic, sensual finish. Sophisticated and modern, it's a drink that lingers in both memory and mood.