Issuu on Google+

'ļļı]*ĻŁIJĿŃĶIJń

“We are looking for the best products we can get from Japan. We are a product-driven restaurant, and dynamic because we try to change according to the seasons.”

#VUNPTUJNQSFTTJWFJTUIFFYUFOTJWF NFOV"UUIFIFBSUPGUIFSFTUBVSBOUBSF HSJMMFEBOETFBTPOBMGPPET BTXFMMBT TUBUFNFOUQSFTFOUBUJPO&BDIDIFGCSJOHT XJUIIJNUPUIFQPTJUJPOUIFMFHBDZBOE FYQFDUBUJPOTPGUIFSFTUBVSBOU CVUIBT UIFPQQPSUVOJUZUPEFDJEFXIBUNFOV JUFNTUPLFFQBOEQPMJTI BTXFMMBTUIF DIBODFUPBEEUIFJSPXOTUBNQ 5PTIPXDBTFIJTTUZMF DIBSBDUFS BOE IJTPSJHJOT )FJO[NBOOEFWFMPQFEB MJNJUFEQFSJPETQFDJBMEJOOFSNFOV  'FEFSJDPT4UZMF0ČFSFECFUXFFO"QSJM BOE UIFĕWFDPVSTFEJOOFSXBT QSPEVDFEJODFMFCSBUJPOPGUIFIPUFMT UIBOOJWFSTBSZ ićFNFOVJTBQQSPQSJBUFGPSTQSJOH  BOEVTFTWFSZTFBTPOBMJOHSFEJFOUT w IFFYQMBJOFE-JHIUBOEGSFTIĘBWPST JOGVTFUIFNFOVPDUPQVTDFWJDIF XJUIĕOHFSMJNFBOEQBTTJPOGSVJU  QBOGSJFECMBDLDPEBOETDBMMPQXJUI TNPLFEDBVMJĘPXFSDSFBN BOEHSJMMFE CFFGTJSMPJOGSPN(VONB1SFGFDUVSF XJUIEPVCMFDBSSPUDSFBN5PĕOJTI  )FJO[NBOOFWFOJODMVEFEIJTCFMPWFE dulce de leche BDBSBNFMJ[FEEFTTFSU GSPN4PVUI"NFSJDB  ćFSFHVMBSNFOVIBTBEJWFSTFNFEMFZ PGPČFSJOHT JODMVEJOHTUFBLTVTJOH

+BQBOFTF "NFSJDBO BOE"VTUSBMJBO CFFGĕTIQMFOUZPGWFHFUBSJBOPQUJPOT BOEBDIFFTFTFMFDUJPO*OBEEJUJPO UIFSF BSFUXPEZOBNJDTFUNFOVT XIJDIIBWF TNBMMFSQPSUJPOTBOESFHJPOBMJUFNT i8FBSFMPPLJOHGPSUIFCFTUQSPEVDUT XFDBOHFUGSPN+BQBO8FBSFB QSPEVDUESJWFOSFTUBVSBOU BOE EZOBNJDCFDBVTFXFUSZUPDIBOHF BDDPSEJOHUPUIFTFBTPOT wIFTBJE i8FSFBMMZIBWFBTQFDJBMXBZPG DPPLJOHUIFTUFBLTćFTFBGPPEJTB OJDFTFMFDUJPOPGGSFTI DMBTTJDJUFNT i8FUSZUPNJYFWFSZUIJOHMVYVSZ BOEUIJOHTUIBUMPPLTJNQMF MJLFB DBSSPU CVUJGZPVDPPLJUJOUIFSJHIU XBZJUTWFSZUBTUZw "NPOHDIFG)FJO[NBOOTGBWPSJUF JUFNTPOUIFNFOVBSFUIFTVSGBOEUVSG  BiTVSQSJTFwGPSHVFTUT BTXFMMBTUIF NBTIFEQPUBUPFT‰BTJHOBUVSFEJTIUIBU IBTCFFOBSPVOETJODFUIFPQFOJOHPG UIFSFTUBVSBOU 5PNBLFUIFNFOVNPSFJOUFSFTUJOH BOEDBUFSUPBCSPBEFSDMJFOUFMF BCJHHFS TFMFDUJPOPGWFHFUBSJBOPQUJPOTBOE TNBMMFSQPSUJPOTIBWFCFFOJODMVEFEPO UIFNFOVTJODF"QSJM "MUIPVHIXBMLJOTBSFBDDFQUFE JUJT IJHIMZSFDPNNFOEFEUIBUSFTFSWBUJPOT

Federico Heinzmann is chef de cuisine at the Park Hyatt Tokyo’s New York Grill & Bar.

Sirloin steak with a side of crispy duck-fat potato fries.

CFNBEF FTQFDJBMMZGPS'SJEBZBOE 4BUVSEBZOJHIUTćJTBMMPXTUIFOFFET PGDVTUPNFSTUPCFCFUUFSNFU JOUFSNT PGUBCMFT TFUUJOHT BOENFOVT "DDPSEJOHUP)FJO[NBOO UIFTVOLFO TFBUJOHBSFBTFOTVSFQSJWBDZGPSMBSHF CVTJOFTTNFFUJOHT.FBOXIJMF DPVOUFS TFBUT‰UIBUBMMPXPOFUPXBUDIUIF DIFGTJOBDUJPO‰BSFQFSGFDUGPSTQFDJBM PDDBTJPOTBOEGPSQFPQMFXIPBSF VOBDDPNQBOJFE 'PSACCJ JournalSFBEFSTXIPMJLF UPDPPL )FJO[NBOOSFDPNNFOET JOTQJSJOHZPVSTFMGi$IPPTFUIFNVTJD  TIPQJOUIFNBSLFU HFUJOTQJSBUJPO UIFSFBOECVZXIBUZPVXBOUUPCVZ &OKPZUIFNPNFOU1VUNVTJDPOBOE IBWFBHMBTTPGXJOF.BLFUJNF UIJOL BCPVUIPXZPVXJMMEPJU&OKPZUIF QSPDFTT(FUJOBSJUVBM BOEJUXJMM CFDPNFNPSFGVO ićFSFBSFNBOZSFTPVSDFTZPVDBO VTF TVDIBTSFDJQFCPPLTPSUIFJOUFSOFU  CVUGPSNF DPPLJOHQSPWJEFTGSFFEPNw )FBMTPSFDPNNFOETUSZJOHUP PSHBOJ[FUSJQTBSPVOEGPPE i*PęFOHFUMPTUJOBOFXDJUZBOEĕOE TPNFUIJOHOFXUIFSFCZNJTUBLF"TB DIFG UIJTJTWFSZJNQPSUBOU wIFTBJE i&WFSZPOFUIJOLTZPVOFFEUPCFJO UIFLJUDIFOQFSDFOUPGZPVSUJNF  CVUGPSNFJUJTWFSZJNQPSUBOUUPNPWF BSPVOEBOECSJOHEJČFSFOUJOTQJSBUJPOT UPUIFSFTUBVSBOU ićJTJTWFSZJNQPSUBOUBTBDIFGBOE GPSUIFUFBN UIFQSPEVDFST BOEUIF HVFTUT*G*BNPOMZJOUIFLJUDIFO *XJMM OFWFSCFBCMFUPTFFXIBUJTHPJOHPOwt .":t"$$++063/"-]47


Food Review: New York Bar & Grill (ACCJ Journal)