When we visit Tokyo our hotel of choice is the Park Hotel in Shiodome. Located a short walk from Ginza, the Shiodome area has easy access to transport, so handy in fact that last year, for the first time ever, we took the train from Narita Airport to Shimbashi station and walked to the hotel. The Park Hotel is located in the Shiodome Media Tower, on floors 25 to 34. The rest of the tower is occupied by Kyodo News. I really like the way the Japanese combine a hotel with businesses in their towers. The Park Hyatt is the same, offices on the lower floors and the hotel on the upper floors.

Shiodome Media Tower/Park Hotel
Shiodome Media Tower/Park Hotel

We usually book a room that looks out to Tokyo Tower(city view room) which when there is clear weather also includes majestic Fuji-san in the distance.

Early morning beauty shot. Tokyo Tower and Fuji-san
Early morning beauty shot. Tokyo Tower and Fuji-san
Tokyo Tower by night
Tokyo Tower by night

We have never eaten in the hotel restaurant, usually because we are out so much taking in all that Tokyo has to offer. Last year we decided to finally give it a try.

This person is known not to have an aversion to champagne
This person is known not to have an aversion to champagne

TY by Tateru Yoshino is located on the 25th floor of the Park Hotel (Lobby floor). With panoramic views out over Tokyo and Tokyo Tower, it is an intimate, elegant and refined setting, white cloths, crystal, silver and dark woods. The room is a not overly large so there is no loud noise to compete with. Presenting a degustation menu where customers can choose some of their dishes is a great option, and means that you can have something different to your partner.

Amuse bouche of mackerel and petit flowers
Amuse bouche of mackerel and petit flowers
Amuse bouche and the freshly baked bread
Amuse bouche and the freshly baked bread
Mushroom soup
Mushroom soup
Scallop and prawn with a shellfish foam
Scallop and prawn with a shellfish foam

A specialty of the house is the Assorted Seasonal Vegetables Presented in the Image of Monet. A delightful plate of baby vegetables, flowers and herbs with a light dressing.

Monet's Garden
Monet’s Garden

The first few courses we had were the same, mains however R had a beautiful slow cooked beef, while I had duck breast.

Slow cooked beef, caramelised onion,
Slow cooked beef, caramelised onion,
Roasted duck, wild mushrooms
Roasted duck, wild mushrooms

Before dessert we decided to have the optional cheese course. The waiter wheeled out a trolley with around 10 cheeses on it. We selected 3 which was enough for us.

Selection of cheese
Selection of cheese

Dessert was 5 flavours of chocolate. I nust remember to write things down, but there was cinnamon, coffee and well I guess I need to have pen and paper in future. Very delicious.

Five flavours of chocolate
Five flavours of chocolate

Deciding to have a coffee we were greatly impressed with the selection of mignardises (petit fours) that was wheeled out. I think there were about 20 things to chhose from. Some fruit jellies, cannelles, churros, madeleines, coated nuts, and so many more.

Petit fours
Mignardises

R had a wonderful birthday dinner and we chose some great French wines to go with the meal.

TY by Tateru Yoshino was awarded one Michelin star for 2013.  Tateru Yoshino has another 2 restaurants in Tokyo (Ginza and Shiba) and he also chef/patron of the Michelin starred Stella Maris in Paris.

If you are in Tokyo I would recommend a visit to TY Tateru Yoshino in the Park Hotel.