Grand Hyatt Steakhouse offers a delectable selection of premium beef, carefully selected from the finest sources and cooked perfectly to guests’ liking by Steakhouse Chef Patrick Shimada and his team. Chef Shimada is now bringing in a classic cut of bone-in US beef to enhance the popular Steakhouse menu and to delight diners who enjoy their meat with the flavor and succulence that can only be achieved by cooking on the bone.
The long awaited Dry-aged US Tomahawk Rib Eye Chop is sourced from the best quality cattle, grown in the Midwestern United States and grazed on top-grade corn. This produces a high level of marbling on the beef and translates into flavorful steaks. A custom-built broiler heated to over 900 degrees Celsius chars the outside of the meat giving it a smoky flavor while retaining moisture inside.
The Dry-Aged US Tomahawk Rib Eye Chop (32oz/900g) is priced at $1,280 for two. (Price is subject to a 10% service charge)
Chef Patrick completes his new menu with the following additional items:
- Cream of Asparagus Soup
- Pan-fried Foie Gras with Caramelized Apple and Brioche Toast
- A4 Kumamoto Strip Loin (8oz/225g)
- Patrick’s Smoked Pork Baby Back Ribs
- Grilled Scottish Salmon
- Warm Salted Caramel Brownie with Chantilly Cream
- Crème Brule with Fresh Summer Berries
Grand Hyatt Steakhouse
Grand Hyatt Steakhouse features prime cuts of beef from the US, Canada and Japan. Additional offerings include an oyster and seafood bar, an elaborate salad bar and a stylish cigar room, as well as an impressive selection of wine by the glass and an astute wine list from around the world.
Grand Hyatt Steakhouse is accessible from the hotel driveway, as well as on the Mezzanine level opposite Kaetsu Japanese restaurant.
Opening Hours: 6:00 PM – 10:30 PM Daily