JP / EN
2023.9.29
Notice of Business days for July
[2023.9.29]
Notice of Business days for July
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The Garden Restaurant Tokugawaen offers a "one-of-a-kind dining experience".
Dining in a location overlooking the garden of the Owari Tokugawa family, the highest ranking feudal lords and a branch family of the Tokugawa clan, is an exquisite experience that cannot be had anywhere else.
Guests delight in the seasonal beauty of the Japanese garden, with its cherry blossoms in the spring and changing leaves in the fall.
Original Japanese-French cuisine created with the finest local ingredients and craftsmanship.
Thoughtful and attentive Japanese-style hospitality.
The lush Japanese garden featuring a beautiful pond in its center was originally the retreat of Mitsutomo, the second lord of the Owari Tokugawa family. The garden shows us a different face in each of the four seasons, ranging from fresh greenery in spring and colored leaves in autumn to dark verdure in the summer and quiet purity in winter, making each visit a new discovery for guests.
Keeping in mind the food mileage, this French cuisine uses as much ingredients and spices from the Tokai region as possible. This Japanese-French cuisine wears its name well as it is made with French cooking techniques while using ingredients produced in Japan. We are committed to sustainability, not only through local production for local consumption, but also through fair trade and other initiatives.
We strive to offer personalized service that is attentive to the various needs of our guests and their individual requirements, guided by our core values of thoughtfulness and attention to detail. For example, our efforts to offer a wide selection of non-alcoholic beverages and premium Japanese teas in addition to wine, and to propose new food pairings for those who are not fond of alcoholic beverages, are an expression of our values.
One of the foremost Japanese gardens in Nagoya, it is perfect not only for daily strolls before and after dining but also for celebrations like birthdays or anniversaries. Only course meals are available for both lunch and dinner.
The Garden Hall combines a panoramic view of the lush Japanese garden that spreads outside the windows with a modern Japanese design. It can be booked for banquets, receptions, exhibitions, and other various events, in a setting that varies from day to night and from season to season.
CHEF
Masayoshi Koyanagi
He was born in 1983 in Aichi Prefecture, Japan.
He joined Nagoya Marriott Associa in 2003. Worked at Mikuni Nagoya for two and a half years.
He moved to Grand Maison Graciani in Kitano, Kobe in 2006, where he worked as a sous chef.
He moved to France in 2012 to pursue his training at Michelin-starred Saturne, Abri, and Bigarrade (two-starred).
After returning to Japan, he became the chef de cuisine at the French restaurant Carceratan in Ikeshita, Nagoya.
He has been in his current position since June 2020.
SOUS CHEF
Masaya Kumagai
Born in Nagano, Japan in 1992
Started working at Zetton Inc. in August 2012. Worked at Park Banquet Nagoya for almost 6 years.
Moved to Garden Restaurant Tokugawaen in January 2019 and worked as a section chef.
Currently working as sous-chef since July 2022.
