Award Category 8
Details
Park Hyatt Niseko Hanazono - Hotel Tower Lobby Floor
Hours
Lunch 11:30 am - 5 pm（Last order 4pm）
Lunch Set Menu 11:30am～4pm（Last order 3pm）
Dinner 5pm - 10 pm (Last order 9 pm)
Dinner Set Menu 5pm～9pm（Last order 8pm）
※Lunch & Dinner Omakase Menu is available on December 4th – December 13th
Dinner buffet
Dec 14th to Feb 29th
(Limited 90 minutes for 1st seating; 5pm or 5:30pm/ 2nd seating: 7pm or 7:30pm)
Telephone: +81 136 27 1234
Mail: PHNiseko.fbreservations@hyatt.com
Smart casual. We kindly request that all guests refrain from wearing ski boots, hotel robe, bathroom slippers, male sportswear, tank tops or other sleeveless garments
From local Hokkaido specialty miso ramen noodles to our signature Yoichi Pork menu, this all-day dining has everyone's favorite comfort food. Our renowned afternoon tea, in collaboration with Pierre Herme, brings you the joy of the season to indulge. Adjacent to the hotel lobby, sit around the fireplace or by the picturesque window overlooking Hanazono resort and Mt. Yotei.
Rei is a born gourmet who loves food and the time around food - the happiest moment of his life. He grew up in Canada, where he studied and started his career as a chef. With his ambition to learn more techniques, Ray joined the team of expert chefs at Savoy, London, followed by a three-starred restaurant in Tokyo. After learning all-around cooking skills, he returned to Canada and worked at several hotels before joining Park Hyatt Niseko's culinary team.
Rei created his new signature dish, “Salmon Chan-Chan Grill,” which is Hokkaido’s traditional home cooking of Salmon. Hokkaido specialty Salmon is also popular in Canada. With his expertise in Salmon, Rei’s Chan-Chan Grill is a soupy version of the Hokkaido tradition, a mouthwatering delight good enough to share. It makes him happy to see people enjoying their meals, and he looks forward to welcoming all guests and preparing for Niseko’s long-awaited green season.
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Experience China’s rich culinary heritage from Cantonese cuisine to aromatic spiciness of Sichuan.
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