Award-winning Canadian Danish Pastry
Available now for a limited time at the breakfast buffet of The French Kitchen and the Grand Club. Enjoy an award-winning Grand Hyatt Tokyo original pastry made by the hotel’s bakery staff, Yoshihiro Sekiguchi, who won the first prize in a competition with his “Canadian Danish.” The maple-flavored pastry will also be available to purchase at Fiorentina Pastry Boutique from 10 January 2019.
Item / Price (subject to tax)
Canadian Danish JPY 930
10 January – 31 March 2019
9:00 a.m. – 10:00 p.m.
Fiorentina Pastry Boutique (1st Floor)
This pastry, with its rich maple scent, is made by combining a crispy Danish with a crunchy tarallini, and on the inside there are layers of tarallini and almond cream, finished with caramelized bananas on top. Enjoy the perfect combination of textures and the sweet maple flavor of this award-winning pastry.
Offered at The French Kitchen and Grand Club lounge breakfast buffet
1 December 2018 – 28 February 2019
The Canadian Danish can be enjoyed at the breakfast buffet of The French Kitchen and the Grand Club lounge. The pastry is topped with banana chips, walnuts and coated with powdered sugar.
- +81 3 4333 8781
- The French Kitchen
- 6:30 a.m. - 10:30 a.m.
- 11:30 a.m. - 2:30 p.m.
(weekends and national holidays 11:30 a.m. - 3:00 p.m.)
- 2:30 p.m. - 5:30 p.m.
(weekends and national holidays 3:00 p.m. - 5:30 p.m.)
- 6:00 p.m. - 9:30 p.m.
- 11:00 a.m. - 9:30 p.m.
About Yoshihiro Sekiguchi
Born and raised in Tokyo, Yoshihiro’s family owned a bakery, so he became interested in baking from a young age. He studied confectionary and baking at Oda Culinary College and then joined the team at Grand Hyatt Tokyo.
About the 13th Queen Bee Garden Maple Sweets Contest
The “Queen Bee Garden Maple Sweets Contest” is a contest for professional confectionery chefs and bakers, sponsored by Queen Bee Garden Co., Ltd., to give them an opportunity to create new maple-flavored sweets. This year was the thirteenth year to hold the competition and there were a total of 188 entries. The competition is divided into three categories of confectionery, bread and Japanese sweets, with each category highlighting maple syrup and maple sugar in their creations. The “Canadian Danish” made by Grand Hyatt Tokyo’s bakery pastry staff chef Yoshihiro Sekiguchi was chosen as the winner in the bread category out of 76 entries.