Experience an extraordinary blend of Japanese elegance and Korean freshness with Chef Yoshida’s summer kaiseki at Park Hyatt Seoul.
Chef Nobuhiro Yoshida, the renowned chef de cuisine at Kozue, Park Hyatt Tokyo’s esteemed restaurant, has brought his culinary expertise to Seoul for a special event titled “Tokyo Night in Seoul.” This promotion offers a unique opportunity to savor a summer kaiseki dinner that combines the finesse of Japanese cuisine with the vibrant seasonality of Korean ingredients.
With three decades of experience at Hyatt’s premier establishments, Yoshida has seamlessly merged traditional Japanese kaiseki with local Korean flavors. His visit has been marked by enthusiastic praise for the quality of Korean ingredients and the deep appreciation of Korean patrons for Japanese culinary traditions.
“I’m thrilled and impressed by the quality of Korean ingredients,” Yoshida remarked to The Korea Herald. “Participating in this guest chef promotion for the second year in a row is a pleasure, and I’m grateful to the Korean customers who understand and appreciate kaiseki cuisine.”
The kaiseki dinner, a meticulously crafted eight-course meal, begins with a stunning appetizer featuring tender grilled salmon, succulent scallops, and fresh sea urchin. Arranged artistically on a small plate adorned with a leaf, this dish embodies the essence of summer kaiseki with its cool, refreshing presentation.
The next course presents a warm appetizer of grilled freshwater eel paired with fried eggplant and thinly sliced salted cucumber. Seasoned with Japanese prickly ash berry powder, this dish balances the rich, warming qualities of the eel with the cooling effects of eggplant and cucumber.
Yoshida’s expertise shines through in the harmonious combination of ingredients, reflecting his intention to balance the warming and cooling properties of the components. The eel provides energy and heat, while the eggplant and cucumber offer a refreshing contrast.
Following this, diners will enjoy a diverse plate featuring delicately cut, bite-sized fresh tuna and other seasonal fish, along with crispy deep-fried hairtail fish and a comforting Korean hanwoo beef hot pot. This selection highlights the seasonal flavors of summer, offering a delightful contrast to the earlier courses.
To cleanse the palate, the meal includes cold soba noodles, providing a light and refreshing end to the savory dishes. The kaiseki experience concludes with a dessert of Korean melon soup, milk tofu, and green tea ice cream—a sweet, creamy finish to an exquisite meal.
Priced at 200,000 won, the Tokyo Night in Seoul kaiseki dinner is available until July 20, with limited seating. Reservations can be made through the official Park Hyatt Seoul website.
This special promotion showcases Chef Yoshida’s masterful ability to blend traditional Japanese kaiseki with the vibrant ingredients of Korean cuisine, offering a culinary experience that is both innovative and deeply rooted in tradition.
