#Japan #Tokyo #Grand Hyatt #Park Hyatt #Jimmy Wei

Exclusive Chinese Culinary Experience at Grand Hyatt Tokyo

From March 11 to March 14, 2026, the Grand Hyatt Tokyo is set to welcome Chef Jimmy Wei, the acclaimed head chef from Park Hyatt Hangzhou, to its China Room. This limited-time event promises guests an authentic taste of his award-winning culinary creations.

Chef Wei, who was awarded the title of Chef Par Excellence at the 2018 Le Cordon Bleu Global Gourmet Chef Competition, is known for his innovative approach to traditional Cantonese and Zhejiang cuisine. His restaurant, the Dining Room at Park Hyatt Hangzhou, has consistently received accolades, including designation as a Selected Restaurant in the prestigious Michelin Guide and recognition in the Black Pearl Restaurant Guide with scores of 1 Diamond or higher from 2019 through 2026.

This exclusive event will feature an array of unique dishes created by Chef Wei himself during his four-day stay. The menu includes enticing appetizers such as stir-fried jellyfish with chicken topped with fragrant scallion oil, airy jade shrimp dumplings, and his signature steamed soup with fish balls enriched with plant-based bird's nest—the latter being awarded as Dish of the Year by the Black Pearl Restaurant Guide.

During his tenure at China Room, Chef Wei will also offer an exceptional slow-cooked pork dish known as Pyramid Pork, where the balance between marbled fat and lean meat exemplifies the essence of his cooking style, drawing on rich flavors and expertly refined techniques that emphasize seasonal ingredients.

This culinary journey offers guests not only the chance to taste Chef Wei's extraordinary dishes but also a glimpse into the evolving nature of Hangzhou cuisine. After his departure, Chef Wei’s recipes and techniques will continue to be featured through the creativity of the China Room chef team, allowing patrons to enjoy these authentic flavors until April 30, 2026.

Menu Highlights for the Event:

1. Lunch Course - 8,800 yen (excl. tax & service fee)
- Appetizers: Uni clam jelly, jellyfish salad with chicken, spicy squid in garlic sauce, bamboo shoot rolls with Jinhua ham, and foie gras with Shaoxing wine flavor.
- Dim Sum: Jade shrimp dumplings and Jinhua pork buns.
- Soup: Dried scallop and mushrooms steamed soup.
- Seafood: Sea bream with shallots in a clay pot.
- Meat: Slow-cooked Jinhua pork.
- Noodles: Fried rice with dried pork and bamboo shoots.
- Dessert: Dragon Well tea pudding, red bean mochi.

2. Signature Dinner Course - 17,600 yen (excl. tax & service fee)
- A lavish selection reflecting the depth of Chinese culinary artistry akin to the lunch offerings with the addition of luxurious seafood options like lobster and unique variations in flavors and presentation.

About Chef Jimmy Wei:

Jimmy Wei began his culinary career in 1997 and has over 20 years of experience in Hyatt Hotels in China. He has risen through the ranks due to his dedication, creativity, and exceptional skills. He reimagines traditional Hangzhou recipes using contemporary cooking techniques that showcase local, seasonal ingredients.

Chef Wei’s participation at Grand Hyatt Tokyo enriches the culinary scene by inviting a slice of authentic Chinese dining to Japan, enhancing both the aesthetic and flavorful depth of its offerings. The event not only showcases his culinary expertise but also serves as a means of elevating the skills of the local staff who will incorporate parts of the learned recipes into their regular menus, fostering a continuous exchange of knowledge and tradition.

Join us in this exclusive culinary journey at Grand Hyatt Tokyo from March 11 to March 14, 2026, where the art of fine Chinese dining reaches new heights!

For reservations and more information, visit Official Website.