Kobujime Wagyu Roast Beef in Flower Style

Collaboration menu with artists-Vol.38 Exhibition

Inspired by artwork that combines the classical artistry unique to Japanese painting with modern pop design, Wagyu beef is prepared in the classic Japanese cooking method called “kobujime” and roasted at a low temperature, a contemporary cooking method.
Savor our Wagyu Roast Beef with the flavor of kelp with our homemade sauce.

Price: JPY 2,900
Period: May 16 (Mon.) – Sept. 4 (Sun.), 2022
A dish of Kaiseki course “Seasonal Kaiseki”, “HANASANSHOU” & “KOU”

Inspire : Koki Tsujimoto “Auspicious Red and White Twin Whales-Rakuyo-”

Koki Tsujimoto “Auspicious Red and White Twin Whales-Rakuyo-”

ART colours Vol. 38 2022 Summer – Autumn Exhibition
The 2022 Summer – Autumn Exhibition will be by Ginza Galleries, a voluntary organization of galleries in Ginza. From a list of about 40 galleries, 8 galleries have voluntarily lined up extraordinary artworks to decorate the Atrium of Park Hotel Tokyo.


Based on the concept of “Infinite time and space amid cognizant Japanese beauty”, Park Hotel Tokyo has been making efforts so that our guests can experience Japanese aesthetics in each scene of ART (Atrium, Restaurant, and Travel). As part of our initiatives, we hold series of art exhibition “ART colours” at the Atrium to welcome our guests with hospitality in the form of “arrangement”. The exhibition will be held throughout spring, summer, autumn, and winter, it is an exhibition of artworks with a sense of the season that is delicate with time and space.

“Infinite Time and Space Amid Cognizant Japanese Beauty”

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