Grand Hyatt Tokyo introduces its Grand Gourmet Trip to Toyama and Ishikawa this February, featuring regional menus crafted to revitalise rural areas of Japan and bolster local food providers. Collaborating with culinary communities in Toyama and Ishikawa prefectures, Shunbou and Keyakizaka present dining experiences showcasing the abundant natural bounty of the region. Highlights include a kaiseki dinner at Shunbou featuring yellowtail and Toyama wagyu beef, as well as teppan grill-prepared regional dishes at Keyakizaka.
With a commitment to supporting local farms and producers, Grand Hyatt Tokyo believes in sourcing the freshest ingredients while contributing to regional sustainability. This initiative builds upon past programs promoting unique offerings from various Japanese regions like Tokushima, Nagasaki, and Kagawa. Now, by partnering with local food producers in Toyama and Ishikawa prefectures, the hotel’s chefs aim to spotlight the region’s natural ingredients and culinary heritage.
Nestled along Japan’s northern coast, Toyama and Ishikawa Prefectures boast diverse natural landscapes, from Tateyama’s pastures to the icy waters of Toyama and Noto. Following a special visit in November 2023, where head chefs at Shunbou and Keyakizaka collaborated with local producers, Grand Hyatt Tokyo proceeds with these menus despite the challenges posed by the New Year’s Day earthquake on the Noto Peninsula. Guests dining at Shunbou and Keyakizaka are invited to contribute to the recovery efforts through charitable donations supporting the Japanese Red Cross’s disaster relief initiatives in the region.
