This February, Grand Hyatt Tokyo presents its Grand Gourmet Trip to Toyama and Ishikawa: a selection of seasonal menus developed with the aim to revive rural areas of Japan and support local food providers.
The chefs at Keyakizaka will prepare luxurious regional dishes on the teppan grill, with each dish created from local ingredients selected by Chef de Cuisine Yoshinobu Honda. The menu includes a delicious winter yellowtail, Tateyama beef, and fragrant garlic rice made from organic rice cultivated at Imai Farm on the Noto Peninsula.
