Kozue Lunch

Where to meet a friend that you haven’t seen in a long time? For a food writer you would think that it’s an easy decision. The challenge with Tokyo is that there is so much to choose from. The situation also determines the setting for the get together. On this occasion it was with a dear friend who I first met when he was my student at Japanese language and culture camp. We have stayed in touch over the years and have even connected in Singapore and New York City. I am so proud of Mikio and love watching him confidently navigate life in the world of music. I wanted our time together to be special. Kozue at the Park Hyatt Tokyo checks all of the boxes. Seasonal cuisine presented on exquisite tableware. Warm service. The staff were thoughtful when taking my reservation. They offered to serve dessert with a message. I requested 森の池, Mori no Ike, the name of the camp where we met. Chef de Cuisine Nobuhiro Yoshida has been at the Park Hyatt Tokyo since 1996. He has strong relationships with fishermen and other purveyors supplying Kozue. One of the signature dishes here is sashimi over crushed ice with its garnishes. A lipstick red lacquer tray offers a variety of guinomi sake cups. The ...