Hyatt Centric Ginza Tokyo

Lovingly crafted fare made to be remembered

The limited-time menu highlights the chef’s genuine hospitality and style through his selection of ingredients, exceptional technique and choice of drink pairings with each dish, with the wines and similarly inclined sakes leaning toward finely crafted artisan labels.

Hirakawa, who honed his skills in modern French gastronomy at Joël Robuchon Restaurant, masterfully blends modern French techniques and Japanese ingredients to create a culinary experience like no other.

“I feel that our open kitchen at NAMIKI667 comes alive with the energy of our kitchen team and the guests that visit us. We see them react to a dish we’ve made right across the counter. With our unique cooking style born in Ginza and the fresh ingredients we use, I hope to create that one memorable dish that will resonate with guests at the table,” Hirakawa said.

His food — balanced, handsome and served on contemporary yet classic tableware — nails the brief. Dishes like a sustainable smoked salmon confit served with Tokyo sea salt, beet, yuzu citrus and salmon roe; a beignet of Hokkaido conger eel inspired by the autumn season, pleasing to the eye as much as palate; and a Mont Blanc and refreshing ice cream, served with a dollop of salt-infused cream and cassis jam for a hint of acidity, promise to border on the ethereal.