Park Hyatt Tokyo restaurant guide: New York Grill, Girandole by Alain Ducasse and Kozue, with menus and prices

New York Grill is the room at the top: an open kitchen, a view the hotel gives as 360 degrees, 2 murals of New York by Valerio Adami and the sound of the band from the bar it is joined to. The cooking is American and built on beef, American prime and Japanese, with what its page calls the traditional signatures: Caesar salad, seared Hokkaido scallops, crab cakes, garlic mashed potatoes, cheesecake.

At dinner the 4-course menu, headed «Chef’s Signature», costs ¥22,000: Atlantic salmon with goat’s cheese and beetroot, a carrot potage with Canadian lobster, Bushu wagyu sirloin in a bourbon sauce and a chestnut dessert, with 3 glasses of wine for ¥8,800 more. The 5-course version adds a Japanese flounder course and costs ¥26,400, with 4 glasses for ¥11,000. From the carte a Caesar salad is ¥4,180 and crab cakes ¥4,620. A 300g New York strip of American prime beef is ¥17,600, a 160g Kobe sirloin ¥31,350, and a 2kg Yamagata tomahawk ¥60,500. Sides start at ¥1,650.

Lunch is the cheaper way in. The weekday menu is ¥9,900 for starters from a buffet, a main course cooked to order, desserts from the buffet and coffee; the mains are Kagoshima pork loin, the fish of the day, chicken breast or rigatoni with a lamb ragout, and a steak can be had for a supplement that starts at ¥1,650. At weekends the same shape costs ¥11,550, and the menu prints Roederer Estate Quartet at its head with no supplement, where the weekday one offers Francis Ford Coppola’s Sofia Brut Rosé for ¥2,530 more; neither says in so many words that a glass is included.

Girandole by Alain Ducasse is the hotel’s brasserie, under a 2-level collage of 144 black-and-white photographs of European café life by Vera Mercer. Its chef, Kojiro Tsutsumi, has been in the hotel since 2007 and spent 7 weeks in Ducasse’s Paris kitchens in spring 2025. The lunch menu is ¥7,480 for 2 courses and coffee, ¥8,800 for 3; dinner is ¥11,000, or ¥16,830 with a second main course. The dishes are the brasserie’s own canon: pâté en croûte, a lobster and sweetbread vol-au-vent, rum savarin, a soufflé crêpe with Grand Marnier.

Kozue is one floor down, between 2 bamboo sculptures 5.3 metres tall by John Morford. Nobuhiro Yoshida, who joined in 1996, has led its kitchen since 2020. The weekday lunch has the lowest prices of the 3 restaurants: soba with tempura at ¥3,300, a tempura rice bowl or a sashimi set at ¥4,620, the 2-tier Kozue bento at ¥7,480. Dinner is a set of courses, from ¥18,480 to ¥35,200, with an Omi beef shabu-shabu and a blowfish menu at ¥23,100 each.

What guests write is mostly about the Grill. One in October 2026 called dinner there «a top five meal for us» and credited the staff; another that month called it unforgettable. A diner at the reopening in December 2025 saw it differently: the same room and the same music as before, «very 80s», and food they rated low. A visitor who came only for lunch in May 2026, without naming the restaurant, found the way to the lift a maze, was seated within 5 minutes and advised sunglasses on a bright day.

Palace Hotel Tokyo has the closest parallels. Esterre is its fine-dining room, contemporary French haute cuisine in partnership with Ducasse Paris, the house whose name Girandole carries; Wadakura is its kaiseki restaurant, with a 6-seat tempura bar, Tatsumi, listed beside it.

The Tokyo Station Hotel counts 10 restaurants and bars. Its signature is Blanc Rouge, French cooking with Japanese seasonal ingredients, a long wine list and private rooms.