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【February 17 & 18】 Discover the Flavors of Toyama Prefecture at our Special Dinner Event

On February 17 and 18, Shunbou will host a unique kaiseki course featuring specialty dishes from Toyama Prefecture.

The menu was personally selected by Executive Sous Chef Takuya Nezasa on a visit to Toyama and includes a variety of local specialties including yellowtail and tender Toyama wagyu beef. These dishes are paired with Japanese sake produced by the former cellar master of Dom Pérignon, as well as an exclusive wine created using carefully selected winery grapes.

With ingredients from the mountain passes of Tateyama and the bountiful Toyama Bay, this one-of-a-kind kaiseki course explores the diverse flavors of one of Japan’s most plentiful natural regions.

Period

February 17 and 18, 2024
Dinner 6:00 p.m. – 6:30 p.m.
*Please reserve in advance.

 
grand-gourmet-trip-to-toyama-buri-202402-min

Menu / Price (inc. tax / exc. service charge)

Grand Gourmet Trip to Toyama
Special Dinner Event
JPY 30,800 per person

Enjoy a diverse range of local specialties from Toyama, featuring ingredients sourced in the prefecture’s vast natural landscapes.

 

Click here for reservations


Takuya Nezasa, Executive Sous Chef – Japanese Cuisine

Over his long and distinguished culinary career, Chef Nezasa has developed a unique methodology that uses refined cooking techniques and carefully selected seasonal ingredients to unlock the flavors of every dish.

グランドハイアット東京 副総料理長 日本料理担当 根笹 卓也

■ Profile

1959 Born in Aichi Prefecture
1992 Appointed Executive Sous Chef at Nadaman Shinjuku (Tokyo)
1995 Appointed Assistant Director at Nadaman (Iron Chef)
1997 Appointed Executive Chef at Nadaman Shinjuku (Tokyo)
2005 Joined Shunbou, Grand Hyatt Tokyo as Chef de Cuisine
2007 Promoted to Executive Sous Chef – Japanese Cuisine


 

Phone
+81 3 4333 8786
Website
Shunbou
Hours
Lunch
11:30 a.m. - 2:30 p.m.
(weekends and national holidays 11:30 a.m. - 3:00 p.m.)
Dinner
6:00 p.m. - 9:00 p.m.