Ring in the springtime at Grand Hyatt Tokyo with 5 new seasonal experiences

Where: Chinaroom
Dates: March 11-15 (Chef Wei in person Mar 11-14; menu continues on Mar 15), 11.30pm-2.30pm (weekday lunch), 11.30am-3pm (weekend and holiday lunch), 5.30pm-8.30pm (dinner)
Price: Lunch Course ¥8,800, Dinner Course ¥12,100, Signature Dinner Course ¥17,600 
*A selection of Chef Wei’s dishes will be available at Chinaroom March 16-April 30

This spring, Grand Hyatt Tokyo will welcome the culinary genius of Jimmy Wei to its stylish Chinaroom restaurant, giving diners a limited-time opportunity to partake in the chef’s exquisite regional Hangzhou cuisine. Chef Wei, who was recognised in the Forbes China 30 Chefs awards, is the mastermind behind the ongoing success of the Dining Room restaurant at Park Hyatt Hangzhou, which has been rated in China’s prestigious Black Pearl Restaurant Guide for eight years running (2019–2026) and recommended in the Michelin Guide. 

Throughout his guest appearance at Grand Hyatt Tokyo, the chef – renowned for his refined signature cold dishes – will lead in the preparation of special lunch and dinner multicourse meals that feature delicious cold appetisers such as poached chicken with scallion oil-tossed jellyfish and pickled cabbage, pan-fried heart of palm and shepherd’s purse with Jinhua ham, and lotus root with glutinous rice and pomegranate sauce. Pork buns and shrimp dumplings provide a classic dim sum touch, while wok-fried Boston lobster and traditional Dongpo pork with dried bamboo shoot and pumpkin pancake arrive late to steal the show.

Diners eager to experience a wider range of Chinese regional cuisines should take full advantage of this unique chance to enjoy the broad cascade of fascinating flavours that arise from Chef Wei’s kitchen. You can choose from lunch or dinner, or opt for to the Signature Dinner Course for your evening meal, including Wei’s famous fish ball soup, selected previously as Black Pearl Restaurant Guide’s Dish of the Year. After his departure, Chinaroom’s expert chefs will be adding select dishes by Chef Wei to the restaurant’s course menus until the end of April.

Where: Maduro
Dates: April 1-June 30
Price: ¥2,200-¥3,800

Spring is the season of hanami parties under blooming cherry trees – a time to let your hair down and enjoy a few (or more than a few) adult beverages. At the classy Maduro Bar and Jazz Lounge on the fourth floor of Grand Hyatt Tokyo, you can enjoy a range of spring cocktails that celebrate the fresh flavours and general exuberance of the season. To create these unique cocktails, the mixologists at Maduro have focused on seasonal Japanese ingredients to maximise flavour while keeping an eye on sustainability.

Fancy something fruity? Start off with a Clearly, Strawberry clarified milk punch, made using the unique Japanese blended liqueur Denki Bran and accompanied by a strawberry sorbet. The Sakura Caipirinha highlights sakura leaf-infused cachacca, finished off with a dash of yuzu honey. Other spring-inspired cocktails include the Maduro Spring Jam, featuring matcha and aged rum infused with Japanese herbs and spices, and the Clarified Sakura Latte, which reimagines the classic latte with sakura liqueur, coffee and a creamy lychee-flavoured foam. Go on, you deserve one more. Don’t miss the Soshun Martini, which includes Japanese gin, junmai daiginjo sake, Cocchi Americano and a touch of mugi (barley) hydrosol, finished with fine kombu-lemon mineral salt. It’s like a hanami party in a glass.

Where: The Oak Door
Dates: 11.30am-10pm (last entry 9pm)
Price: Complimentary with a hotel stay or dining experience at Grand Hyatt Tokyo’s sixth-floor restaurants. Contact The Oak Door for potential walk-in availability.

The Oak Door steakhouse on the sixth floor of Grand Hyatt Tokyo has long been the go-to spot for an early start to the weekend in Roppongi, famed for its legendary brunches with the option to add on free-flow beer, champagne cocktails and wine.

As an added benefit to guests of the hotel and its on-site restaurants, The Oak Door is now offering tours of its extensive wine cellar, led by hotel sommelier Steven Hagan. The cellar received the prestigious Wine Spectator Award of Excellence in 2025, recognising its extensive selection of New World wines. Known as Through the Cellar Door, these tours include a tasting session with a lineup of New World wines selected monthly by the sommelier to reflect varied regions, terroirs and grape varieties, as well as the changing of the seasons. Guests are encouraged to take time to discuss their own observations on the wine and to ask questions as they explore this beautifully lit wine cellar, their portal into the wider world of wine. The tour can be catered to suit all levels of knowledge and experience – from those who just found out that wine is made from grapes to owners of their very own vineyards. 

The Through the Cellar Door wine cellar tour is available to guests staying at the hotel and select guests at The Oak Door, Shunbou, Roku Roku and Chinaroom. Tours subject to availability. Please contact The Oak Door in advance.

Where: Keyakizaka
Dates: April 20-21, 6pm-8pm
Price: ¥31,900
*Limited to 35 people per day

Ever thought of venturing forth to the farthest reaches of Japan to sample all their exotic, tasty food? At the teppanyaki restaurant Keyakizaka on the fourth floor of Grand Hyatt Tokyo, you can take a spring trip to taste the best of the remote Goto Islands in Nagasaki prefecture, all without the need to even get up from your table. 

These islands may be small and far away from Tokyo, but true meat lovers know that some of the finest beef in Japan is raised in their pastures. Prime cuts of this top-grade beef, known as Goto wagyu, will be served during this special dinner event at Keyakizaka, expertly grilled for a mouth-watering experience of perfection. Delicacies from the temperate seas that surround the Goto Islands will also make an appearance. 

The Grand Gourmet Trip to Goto, Nagasaki event will be held for two days only in the spring of 2026, with seatings on successive evenings in mid-April. Each seating is limited to a maximum of 35 guests, with the course prepared in a dynamic teppan-grill style by the restaurant’s teppanyaki chefs. Be sure to book early to avoid missing out on this unique culinary journey filled with rare delights that you’ll struggle to find on sale in downtown Nagasaki, let alone in the markets of Tokyo.

Where: The French Kitchen
Dates: April 1-May 31, 3pm-5pm (last entry at 3.30pm)
Price: ¥7,150 (¥8,800 with a glass of champagne)

If springtime brings to mind cosy memories of bunnies and chocolates, you won’t want to miss Spring Rabbit Afternoon Tea at The French Kitchen on the second floor of Grand Hyatt Tokyo. Settle into the lovely ambience of this charming bistro with a table inside, or head outdoors onto the leafy terrace to enjoy afternoon tea al fresco.

The Spring Rabbit Afternoon Tea features six delicious desserts, including bunny ear sakura blancmange and rabbit carrot cake. You will also find Japanese-inspired sweets such as an Uji matcha opera cake and a pistachio and cherry mousse that make the most of Japan’s most iconic spring flavours. Savoury items include a sea bream brandade and yuzu crepe, salmon confit, and a bunny ear burger garnished with lettuce, carrottes rapées and cream cheese. The only question is, can you really bring yourself to munch down on all those cute little bunny treats? (Yes.)

Afterwards, unwind over your choice of tea, café latte or cappuccino, accompanied by a matcha scone with marmalade and clotted cream. There is also the option to opt for a glass of champagne to add a slightly bubbly bounce to your afternoon.