NAMIKI667 - Hyatt Centric Ginza Tokyo

Reservar en NAMIKI667 - Hyatt Centric Ginza Tokyo

Mensaje de establecimiento

【Seating Information】
* The service will be available on a 2-hour basis from the time of reservation.
* The length of stay varies depending on the plan.
* Depending on the time of reservation, the staying time may be shortened. Please make a reservation after confirming the business hours.

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Categoría

※Example of menu
※Please let us know if you have any food allergies.
※The menu is subject to change depending on the availability of ingredients.
※Pictures are for illustrative purposes only.
※The menu below will be available from Friday, September 6.
※The menu below will be available until the end of November.

Example of menu
Please let us know if you have any food allergies.
The menu is subject to change depending on the availability of ingredients.
The photos are for illustrative purposes only.
The menu below will be available from Monday, November 18.
The menu below will be available until the end of February 2025.

Amuse

Appetizers
Quinoa and avocado green salad with ginger dressing
Beet combination with tofu cheese, hazelnuts and mustard leaves
Yellowtail Ceviche, Fromage Blanc, Fennel, Lemon Jam, Beurre Noisette
Liver mousse, poireau étube, caramelized apple, purple cabbage puree, cacao nibs

Fish (Please choose one dish from the list below)
Poached sea bream with spicy americaine, cauliflower sauce, cashew nuts and tapenade condiment
Monkfish meuniere with lime leaf sauce, prosciutto, horseradish greens and black pepper

Meat Dishes (Please choose one from the following)
Oita Prefecture Crown Chicken Roll, couscous, seasonal vegetables, tonburi vinaigrette
Tanzawa Atsugi Momocha Pork Tomato Risotto with Ginger Miso and Caramelized Onion
Japanese beef tenderloin, celery purée, pickles, sweet potatoes, dauphinois, wagyu beef jus, choux vol au vin (+1,540)
Wagyu beef tenderloin, celeriac purée, pickles, sweet potatoes, dauphinois, pie with morel sauce (+1,980)
Akigawa beef striploin, celeriac purée, pickles, sweet potato, dauphinois pie, morel sauce (+3,300)

Dessert
Tahiti vanilla bean panna cotta
Churros with Organic Chocolate Sauce, Vanilla Ice Cream
Vegan Crème Brûlée Vanilla Pear Sorbet
Strawberry Tart Marcona Almond Raspberry Sorbet (+330)

Coffee or tea

※Example of menu
※You can choose from the following items.
※Items with parentheses ( ) can be ordered for an additional charge.
※Please let us know if you have any food allergies.
※The menu is subject to change depending on the availability of ingredients.
※The photo is for reference only.
※The menu below will be available from Friday, September 6.
※The following menus will be available until the end of November.

Example of menu
You can choose from the following items.
Items with parentheses ( ) can be ordered for an additional charge.
Please let us know if you have any food allergies.
The menu is subject to change depending on the availability of ingredients.
The photo is for illustrative purposes only.
The menu below will be available from Monday, November 18.
The menu below will be available until the end of February 2025.

Amuse

Appetizers
Quinoa and avocado green salad with ginger dressing
Beet combination with tofu cheese, hazelnuts and mustard leaves
Yellowtail Ceviche, Fromage Blanc, Fennel, Lemon Jam, Beurre Noisette
Liver mousse, poireau étube, caramelized apple, purple cabbage puree, cacao nibs

Soups
Chestnut potage, soy milk mousse, black sesame seeds and Edo sweet miso spaetzle, caramelized chestnuts, almonds
Lobster bisque with truffle (+770)

Main Dish
Poached sea bream with spicy americaine, cauliflower sauce, cashew nuts and tapenade condiment
Monkfish Meuniere with Lime Leaf Sauce, Prosciutto, Wasabi Greens, Black Pepper Condiment
Oita Prefecture Crown Chicken Roll, couscous, seasonal vegetables, tonburi vinaigrette
Tanzawa Atsugi Momocha Pork Tomato Risotto with Ginger Miso and Caramelized Onion
Japanese beef tenderloin, celery purée, pickles, sweet potatoes, dauphinois, wagyu beef jus, choux vol au vin (+1,540)
Wagyu beef tenderloin, celeriac purée, pickles, sweet potatoes, dauphinois, pie with morel sauce (+1,980)
Akigawa beef striploin, celeriac purée, pickles, sweet potato, dauphinois pie, morel sauce (+3,300)

Dessert
Tahiti vanilla bean panna cotta
Churros with Organic Chocolate Sauce, Vanilla Ice Cream
Vegan Crème Brûlée Vanilla Pear Sorbet
Strawberry Tart Marcona Almond Raspberry Sorbet (+330)

Coffee or tea

NAMIKI667's limited lunch buffet on weekends and holidays! From November 2 to the end of December, we will hold a limited buffet featuring a variety of winter-only menus! For the main dish, enjoy Japanese Pork Loin Shabu Shabu. Smoked Japanese black beef brisket with focaccia BBQ sauce will be brought to your table. The chef will also grill rare cuts of beef “kainomi” and Momocha pork loin in front of your eyes, and main dishes and pasta will be served freshly prepared on the spot. In addition, we have prepared a variety of appetizers, desserts, and other dishes that are sure to be enjoyed. We also offer a variety of winter potluck dishes. Please enjoy the winter version of NAMIKI667's popular winter brunch buffet, including the comforting potluck dishes, to your heart's content in an open space.

Please enjoy the winter version of NAMIKI667's popular brunch buffet in an open space to your heart's content. Please note that seating is limited to 2 hours.
Please note that there is a two-part system: 11:30am and 1:30pm. Please note that the seating time will be shortened if you make reservations for other times.

Winter Chef's Recommended Menu
Pork Shabu-Shabu Shabu with Colorful Vegetables
Texas Burger (focaccia, marinated brisket steak, BBQ sauce, yellow mustard)

COLD DISH
Mixed Green Leaf Salad
Sliced Root Vegetables
Herbed Chicken, Carrot Rapé, Kura Mochi Egg Salad
Crab, root celery, fennel salad with remoulade
Shrimp, Broccoli and Almond Salad
Shrimp, Broccoli, Almond Salad, Sea Vegetables, Salted Kelp, Chorégi-Style Salad
Choux rouge with red potatoes and babalouis
Chicken White Liver Mousse Coffee Tart
Yellowtail tartar fromage blanc with lemon puree
Duck cured ham with dried fruit pinchos　
Beet salad
Cakesalet
Quiche
Two kinds of salami
Various cheeses
Nuts

Bread
Various breads
Cask root
Salmon tortilla rolls

MAIN DISH
Brezet of rockfish with lime leaf sauce, Asari, seasonal vegetables
Seared fresh fish with American ethnic sauce
Beef tongue bresse with espagnole sauce
Beef tenderloin and white bean stew
Roasted Yamanashi Shingen Chicken
Roasted Back of Lamb
Roasted Peach Tea Pork with Bone

HOT DISH
Breaded Chinese cabbage and chorizo　
Pot-au-feu
Sauteed mushrooms　
Fish and chips　
Octopus fritters
Mushroom soup with truffle crumble
Beef Pilaf
Beef curry

PERFORMANCE
Grilled Meat on a Shichirin
Assiette Parmentier

KIDS FOOD
Chicken nuggets
Potato Fries
McEntee's
Mini burgers
Mini cheeseburger

DESSERT
Cream puffs
Coffee jelly
Shortcakes
Cookies
Compote
Mont Blanc
Baked sweet potato
Baked Sweet Potato Brûlée
Baked sweet potato with astringent peel
Tarte Marron
Sweet Potato
Chestnut Pound
Sweet Potato Yokan
Chestnut Roll Cake
Apple Pie
Pear Tart
Pumpkin Pudding
Vegan Pear Brulee
Churros
Sweet Potato Pound
Seasonal Mousse
Marron Pie
Baked sweet potato
Baked Sweet Potato Brulee
Astringent skin stew
Tarte Marron
Chocolate Tart
Tiramisu
Buche de Noel
Stollen
Cupcakes
Various fruits　　

Example of menu
Please let us know if you have any food allergies.
The menu is subject to change depending on the availability of ingredients.
The photo is for illustrative purposes only.
*The menu will be available from November 18.
The menu will be changed from the end of February 2025.

Amuse

Appetizers
Green salad with quinoa and avocado with ginger dressing

Main Dish
Monkfish meuniere with lime leaf sauce, prosciutto, horseradish greens, black pepper condiment

Dessert
Churros with organic chocolate sauce and vanilla ice cream

Coffee or tea

Includes champagne toast (one glass per person)
Oolong tea and orange juice are available.

Example of menu
Please let us know if you have any food allergies.
The menu is subject to change depending on the availability of ingredients.
The photo is for illustrative purposes only.
*The menu will be available from November 18.
The menu will be changed from the end of February 2025.

Amuse

Appetizers
Green salad with quinoa and avocado with ginger dressing

Main Dish
Monkfish meuniere with lime leaf sauce, prosciutto, horseradish greens, black pepper condiment

Dessert
Churros with organic chocolate sauce and vanilla ice cream

Coffee or tea

Solicitudes

Propósito

Historia de visitas

Pregunta 1 Nec

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Pregunta 2 Nec

Please let us know if you have any food allergies.

Pregunta 3 Nec

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Pregunta 4 Nec

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Pregunta 5 Nec

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Pregunta 6 Nec

Pregunta 7 Nec