Located on the 52^nd floor of Park Hyatt Tokyo, New York Grill overlooks the beautiful metropolitan skyline while serving carefully sourced produce and ingredients in a simple and enjoyable way. The restaurant serves dynamic and bold American cuisine inspired by the concrete jungle of New York City in an elegant fine dining style.

Stepping through the restaurant, you are immediately captivated by the large windows that almost give an illusion of being up in the clouds. The individual table spotlights accentuate the white tablecloths against the dark wood furnishings and sea-foam green walls. Large paintings hang high against the tall walls of the restaurant allowing guests to dine in a gorgeous almost snazzy art museum setting.

A play on the traditional caprese salad, Hokkaido Burrata, with bright orange and yellow large Miyagi tomatoes and micro tomatoes from Aichi prefecture, freshly made basil pesto and toasted pine nuts. The locally produced burrata (made by an Italian in Hokkaido) is very creamy, a trait of the wholesome milk found in Japanese cows. The tomatoes has a natural sweetness with the toasted pine nuts giving a textural crunch and aroma to the very balanced dish.

The menu, which is designed by Chef de cuisine Steffan Heerdt, emphasises the best of both American and Japanese ingredients in a harmonious blend. For appetisers, try Pan Seared Scallops, served with lemon caper butter and parsley. The scallops had an even sear on both sides giving it a delightful bite, paired very well with the slight acidity and creaminess of the lemon caper butter and a refreshing note from the minced parsley. The scallops are so flawlessly cooked that with one sliced of the knife allowing diners to cut through the whole scallop with ease.

Another note worthy starter is Japanese Beef Cheek Pastrami, the pastrami is superbly tender and moist, made in-house with the jus of the pastrami brilliantly deconstructed into jelly form adding a delectable touch of saltiness. Horse radish and slices of pickled tougan melon also known as winter melon with it’s white flesh providing just the right amount of spicness and sourness to this course.

Meat lovers rejoice for main course, diners have to order the marvelous beef. Savour BlackBookAsia’s recommendation would be the Hokkaido Akaushi Sirloin, Sendai Tenderloin and S – Kobe Sirloin. All with their own special characteristics from the very tender Sendai variety as the name suggests to the flavourful Hokkaido Akaushi with even fat distribution and the rich S-Kobe with the highest marbling score of the three. The meats are simply cooked to just pink in the centre, the perfect texture of medium rare doneness, best eaten by itself or with a pinch of natural sea salt. Continue the decadence with a side order of potato fries drizzled with duck fat, a classic combination befitting of the American restaurant.

For desserts, Guanaja Chocolate Fondant is a no brainer, served with home made vanilla ice cream. The fondant oozes warm liquid chocolate that is not overly sweet and is a nice balance with the elements of the ice cream.

New York Grill has a large selection of wines with its floor-to-ceiling wine cellars in the restaurant. They stock more than 170 wines with a primary focus on wine making regions of the United States. There are generous choices of wines from both California and Oregon as well as international options from France such as the regions of Bordeaux and Toscana. Stand out labels are Woodword and Silver Oak wines both impressive options to go with any meal.

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ADDRESS:
Japan, 〒160-0023 Tokyo, 新宿区Nishishinjuku, 3 Chome−7−1-2 パークハイアット 東京
PHONE: +81 3-5323-3458
WEBSITE: http://restaurants.tokyo.park.hyatt.co.jp/nyg.html