Grand Hyatt Tokyo, a luxury hotel in Minato Ward, Tokyo, is taking reservations for three takeout items for the festive season. The lineup includes a Chinese takeout plate made with ingredients such as abalone and spiny lobster, a New Year's Eve-only box that packs popular dishes from four of the hotel's restaurants, and a three-tier osechi (traditional Japanese New Year dishes) from the hotel's Japanese restaurant.
The Chinese restaurant China Room (チャイナルーム) offers a takeout plate that gathers its popular dishes. Its octagonal container is decorated with a phoenix, a bird regarded as auspicious. The two-tier plate holds 24 kinds of dishes, including Peking duck, dim sum, and the new menu items of fried saimaki prawns and fried snow crab claws, along with abalone and spiny lobster.
Two osechi sets are also available. The "New Year Osechi Selection" packs 11 popular dishes from four restaurants in the hotel, including a Cubano wrap from the steakhouse Oak Door (オーク ドア), a foie gras praline from the all-day dining restaurant French Kitchen (フレンチ キッチン), and Sichuan-style mouthwatering chicken from China Room. The "Three-Tier Osechi" is prepared by the head chef of the Japanese restaurant Shunbou (旬房) and uses auspicious ingredients such as shrimp, herring roe, spiny lobster, wagyu beef, and crab.
None of the items can be delivered. All are picked up at the designated restaurant.
China Room Signature Plate
China Room serves regional Chinese dishes from across China as well as dim sum. For the festive season, its takeout plate is designed for home parties.
The octagonal container is said to be a shape that symbolizes prosperity and growth. It is decorated with a phoenix, a divine bird from Chinese mythology believed to bring good fortune. The two-tier plate includes crispy Peking duck and dim sum, along with dishes that highlight the flavor of abalone, the delicate sweetness of spiny lobster, and the rich taste of domestic beef sirloin. The fried saimaki prawns and snow crab claws offer a fun texture, and the roast duck with plum sauce pairs the duck with the sweet-tart taste of fruit. In total, 24 different dishes are included, so a group can enjoy the shared dining style that is unique to Chinese cuisine at home.
- Reservation period: Open now, through Monday, December 28, 2026
- Pickup hours: 5:00 PM to 9:00 PM
- Pickup location: China Room, 6th floor, Grand Hyatt Tokyo (delivery is not available)
- Official website: China Room takeout plate
Product and Price
China Room Signature Plate (チャイナルーム シグネチャー プレート): ¥43,200 (tax included), serves about 4 people. Limited quantity.
Contents
Upper tier
- Chilled steamed chicken with green onion and ginger sauce
- Hong Kong-style honey-roasted char siu
- Whelk with spicy sauce
- Chilled jellyfish topped with salmon roe
- Stir-fried abalone with fried garlic
- Soft-shell crab with youlin sauce
- Fried saimaki prawns with sansho pepper salt
- Shumai topped with flying fish roe
Lower tier
- Steamed shrimp dumplings
- Steamed scallop dumplings
- Roast duck with plum sauce
- Spicy stir-fried Daisen chicken
- Spiny lobster stir-fried in chili sauce
- Spiny lobster stir-fried in mayonnaise sauce
- Fried snow crab claws
- Peking duck
- Garland chrysanthemum salad with white vinegar dressing
- Beef shank with Manganji pepper sauce
- Bigfin reef squid with mala red vinegar sauce
- Stir-fried domestic pork loin with black vinegar
- Stir-fried domestic beef sirloin with black pepper sauce
- Char siu pie
- Turnip cake
- Shrimp spring rolls
Restaurant Information: China Room
- Address: Grand Hyatt Tokyo, 6th floor, 6-10-3 Roppongi, Minato-ku, Tokyo 106-0032
- Phone: 03-4333-8785 (direct line)
New Year Osechi Selection
The "New Year Osechi Selection" (ニューイヤーおせちセレクション), a Western-style osechi, is offered again this year. It packs 11 popular dishes from four restaurants at Grand Hyatt Tokyo into a two-tier box.
From French Kitchen come a foie gras mousse coated in pistachio and house-made smoked salmon smoked for seven hours over cherry wood chips, both suited to a toast with Champagne. Oak Door contributes a Cubano wrap filled with pulled pork marinated in citrus and spices, and the Italian cafe Fiorentina (フィオレンティーナ) adds octopus arrabbiata with a spicy tomato sauce.
From China Room, there is mouthwatering chicken made with a recipe passed down from Hyatt hotels in China, and juicy Hong Kong-style char siu scented with aromatic vegetables and five-spice powder. The box lets diners try dishes from each restaurant's chefs at once.
- Reservation period: Open now, through Monday, December 28, 2026
- Pickup date and time: Thursday, December 31, 2026, 11:30 AM to 4:00 PM
- Pickup location: Fiorentina, 1st floor, Grand Hyatt Tokyo (delivery is not available)
- Official website: New Year Osechi Selection
Product and Price
New Year Osechi Selection (ニューイヤーおせちセレクション): ¥21,600 (tax included), serves about 2 people. Limited quantity.
Contents
Oak Door
- Shrimp cocktail
- Beef jerky and dirty potato salad
- Cubano wrap
French Kitchen
- Foie gras praline with pistachio
- House-made smoked salmon on pumpernickel
Fiorentina and Fiorentina Pastry Boutique (フィオレンティーナ & フィオレンティーナ ペストリーブティック)
- Octopus arrabbiata
- Lemon pork salsiccia
- Cheese palmier
China Room
- Chilled jellyfish salad
- Authentic Sichuan-style mouthwatering chicken
- Hong Kong-style honey-roasted char siu
Restaurant Information: Fiorentina
- Address: Grand Hyatt Tokyo, 1st floor, 6-10-3 Roppongi, Minato-ku, Tokyo 106-0032
- Phone: 03-4333-8780 (direct line)
Three-Tier Osechi From Shunbou
Japanese restaurant Shunbou (旬房) offers a special "Three-Tier Osechi" (三段おせち) in limited quantity. It is prepared by Takuya Nezasa (根笹卓也), Executive Sous Chef and Head of Japanese Cuisine at Grand Hyatt Tokyo. The tiers hold dishes made with celebratory meaning, such as shrimp for long life and herring roe for the prosperity of descendants, along with ingredients such as spiny lobster, wagyu beef, and crab.
Each dish involves careful handwork. The sweet-simmered ayu (sweetfish) is cooked for three days until even the bones are soft. For the chestnut kinton, Japanese chestnuts from Tamba are simmered, frozen once, and thawed slowly to bring out their sweetness and sticky texture.
- Reservation period: Open now, through Monday, December 28, 2026
- Pickup date and time: Thursday, December 31, 2026, 11:30 AM to 4:00 PM
- Pickup location: Shunbou, 6th floor, Grand Hyatt Tokyo (delivery is not available)
- Official website: Three-Tier Osechi
Product and Price
Three-Tier Osechi (三段おせち): ¥108,000 (tax included). Limited quantity.
Contents
First tier (一の重)
- Two-color fried spiny lobster (伊勢海老二色揚げ)
- Herring roe pickled in kikko style (数の子亀甲漬け)
- Sea bream tatsuhi kelp roll (鯛龍飛昆布巻き)
- 唐寿美
- Pine-cone-cut tokobushi abalone (松笠常節)
- Chestnut kinton (栗金団)
- Black soybeans (黒豆)
- Gomame, small dried sardines (ごまめ)
- Red-and-white chiyorogi (紅白千代呂木)
- Salmon hosho roll (鮭奉書巻)
- Small sea bream sparrow-style raw sushi (小鯛雀生寿司)
- Tataki burdock (たたき牛蒡)
- Salmon roe pickled in kikko style (いくら亀甲漬)
Second tier (二の重)
- Winter yellowtail yuan-yaki (寒鰤柚庵焼き)
- Spanish mackerel saikyo-yaki (鰆西京焼き)
- Golden steamed crab (蟹黄金蒸し)
- Salmon kelp roll (鮭昆布巻き)
- Sweet-simmered roe-bearing ayu (子持鮎甘露煮)
- Eel yawata-maki (鰻八幡巻き)
- Simmered scallop (帆立旨煮)
- Red-and-white kamaboko (紅白蒲鉾)
- Wagyu saikyo-yaki (和牛西京焼き)
- Datemaki, sweet rolled omelet (伊達巻)
- Smoked duck (合鴨スモーク)
- Young ginger shoots (芽生姜)
Third tier (三の重)
- Kikko-cut ebi-imo taro (亀甲海老芋)
- Simmered Kyo Akajidori chicken (京赤地どり旨煮)
- Glazed kuruma prawn (車海老つや煮)
- Flower-cut lotus root (花蓮根)
- Horikawa burdock (堀川牛蒡)
- Aruhei konnyaku (有平こんにゃく)
- Plum-shaped carrot (梅人参)
- Pine-cone-cut arrowhead (松笠慈姑)
- Simmered shiitake mushroom (椎茸旨煮)
- New bamboo shoots (新筍)
- Snow peas (絹さや)
Restaurant Information: Shunbou
- Address: Grand Hyatt Tokyo, 6th floor, 6-10-3 Roppongi, Minato-ku, Tokyo 106-0032
- Phone: 03-4333-8786 (direct line)
