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Large read and white parrot installations are swooping down upon Park Hotel Tokyo!
With winter’s cold embrace, the streets fill with a crisp air making for the year’s most vividly splendid season. At our Tokyo Shiodome hotel in celebration of the arrival of winter’s sunny weather, a flock of cute artwork parrots decorated in Japan’s traditionally auspicious colors, red and white, will gather in the lounge.
Displaying her creations are Wakako Kawakami, an artist that since making her debut in the 90’s has caused a stir in the art world with her numerous large-scale installations. In recent years, she has continued to produce striking installations such as filling galleries with life-sized artwork parrots and making flocks of parrots suddenly appear in parks and the spaces between buildings. Popular with both adults and children, Kawakami’s parrot art provides more than something to be seen and experienced doubling as an impressive and crowd-pleasing photo backdrop.
Why not celebrate Christmas and New Year this winter together with Kawakami’s artwork parrots!
Period: December 14 (Mon.), 2015 – February 14 (Sun.), 2016
Hours: 11:30 a.m. – 10:00 p.m.
Location: 25F
Admission: Free
[Cooperated by] Patron Project
[Special Support by] Orlane Japon Inc.
[Produced by] creative unit moon
[Video Produced by] antymark annex
Period: 29 Nov. 2015(Sun)-25 Dec. 2015(Fri)
Price: Provided as a dish of the 10,000 yen course (tax and service charge included)
Period: 1 Dec. 2015(Tue)-31 Jan. 2016(Sun)
Price: 3,326yen (tax and service charge included)
Period: 14 Dec. 2015(Mon)-14 Feb. 2016(Sun)
Price:
◆Tea time （14:30-17:00） 1,800yen
◆Dinner time（17:30-22:00） 1,200yen (tax and service charge included)
Period: 14 Dec. 2015(Mon)-14 Feb. 2016(Sun)
Price: 1,500yen (tax and service charge included)
Tateru Yoshino goes to extremes to ensure that the ingredients’ natural goodness are fully expressed before serving them gracefully in a manner based on the concept of terre (earth) cuisine, which involves preparing dishes as nature intended without disturbing their inherent beauty or essentiality.
Yoshino claims that his vast array of dishes, including his Wild Rabbit Royale and Veal Head Stew, which have attracted the attention of the world’s foremost gourmets, are based upon the natural scenery of the place in which he was born and raised.
His creative French presentations that are attracting huge attention in Paris and in Tokyo are sure to be the center of even further attention in the coming future.
Born 1979 in Kanagawa Prefecture.
After graduating from the Tokyo Technical College for Cooking in 1999,
he studied Japanese cooking at “Hatsuhana” in a Hakone hotel, honed his skills at “Hanasansho” at the Park Hotel Tokyo, the Hyatt Regency Tokyo, and “Kappo Takumi” in Nishi-Azabu,
and was appointed as Head Chef at “Hanasansho”, Park Hotel Tokyo.
Graduated From New York International Bartenders’ School.
Studied the art of making cocktails at hotels and bars in Japan and overseas.
Introduced a new lifestyle through cocktails for both private individuals and companies in Cocktail Class, self-enlightenment seminars, and at the Takayuki Suzuki Bartender School which he supervises.
Authored the book, Perfect Martini. His whisky cocktails are regularly featured in the worldwide circulated Whisky Magazine.
Authored the book “Perfect Martini”.
Profile of Artist