My Favorite Japan:Steffan Heerdt |私の好きな日本:ステファン・ヘアット No.1

The Hokkaido Kombu that Broadens the Depth of Cuisine

In 1994 Park Hyatt Tokyo penetrated the Japanese hotel market as the leading foreign-affiliated high-end hotel. The hotel's signature restaurant, New York Grill & Bar, will soon be celebrating its 25th anniversary. The restaurant has gained popularity amongst guests from home and abroad since its opening, with its great location overlooking all of Tokyo.

Steffan Heerdt from Germany is the current head chef. He used to help his grandmother on her farm, and he started to consider becoming a chef when he was 16 years old. In 2003, he joined the Hyatt group, and after gaining experience as the head chef at the restaurants of Park Hyatt in Zurich and Seoul, he was designated as the Chef de Cuisine of New York Grill & Bar in December 2016. Since then he has been working hard with over 20 members of staff to serve lunch and dinner every day.

Since he started aiming to be a chef he has always had an interest in Asia, especially Japan, where you can find top quality ingredients. Considering that it has been less than 2 years since he came to Japan, he has already visited a large number of suppliers and has seen with his own eyes where “the best ingredients” are produced.

Among the many Japanese ingredients in which he is attracted to, kombu (Japanese kelp seaweed) is his favorite. He did not even know of its existence before he came to Japan. He especially likes kombu grown in the cold seas near Hokkaido, where it is full of minerals.  He usually uses it for kobujime, which is a Japanese cooking method involving the wrapping of seafood such as hamachi (yellowtail) or Hokkaido-grown rich scallops, with kombu and leaving it overnight.

His dish is an appetizer called, “Kombu-aged Yellowtail Crudo, Marinated Daikon, Passion Fruit Yuzu Kosho, Coriander.” The pungency of the marinated radish, the tanginess of the passion fruit and the refreshing aroma from the coriander bring out the flavor of the hamachi which is already rich with umami.

Steffan says kombu has broadened the depth of his cuisine since he came to Japan. Next time, we are going to introduce his second favorite Japanese ingredient, scallops, where its umami is brought out by the kombu.


外資系ラグジュアリーホテルの先駆けとして、1994年に開業した「パーク ハイアット 東京」。そのシグネチャーダイニング「ニューヨーク グリル & バー」は、東京の絶景を眼下に眺めながら食事ができるレストランとしてオープン当初から人気を集め、まもなく25周年を迎える現在でも、国内外のゲストを楽しませています。

現在の料理長は、ドイツ人のステファン・ヘアットさん。幼い頃、祖母の畑仕事をよく手伝っていたというステファンさんは、16歳からシェフを志し、2003年にハイアットグループに入社。チューリッヒ、ソウルの「パーク ハイアット」のダイニングで料理長を歴任したのち、2016年12月に「ニューヨーク グリル & バー」の料理長に就任しました。日々、20人以上のスタッフと共に、ランチにディナーにと忙しく働いています。



この一皿は前菜の「ハマチの昆布じめと大根のマリネ パッションフルーツと柚子胡椒 コリアンダー」。昆布で十分に旨みが引き出されたハマチを、大根や柚子胡椒の辛味、パッションフルーツの酸味、コリアンダーの爽やかな香りがさらに引き立てます。



Spirit of New York Grill-Hokkaido
ジャパンツアー ステファン・ヘアット 食材探求 北海道編

New York Grill & Barニューヨーク グリル & バー

New York Grill & Bar

Park Hyatt Tokyo 52nd floor, 3-7-1-2 Nishi-Shinjuku, Shinjuku-ku, Tokyo/東京都新宿区西新宿3-7-1-2 パークハイアット東京52階
11:30~14:30 17:30~22:00

更新: 2018年8月21日