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Hyatt’s Miyako has a new chef
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Posted on Aug 16 2005
Hyatt Regency Saipan’s Japanese restaurant Miyako has a new chef who promises an improved and wider array of Japanese dishes in the restaurant.
Chef de Cuisine Ito Yasutoshi boasts of 18 years of experience in Japanese cuisine, saying that food has been his passion and fusion is part of his proficiency.
He said he likes to mix food that appeals to the epicurean taste of the CNMI community and hotel guests.
A true bon vivant himself, he said he acquired his skills from the one of the most prestigious culinary schools in Japan, the Hattori Nutrition College in Tokyo.
Yasutoshi joined the Hyatt family three weeks ago.
He is a native of the Chiba Prefecture in Japan, where he had his first culinary working experience in a Teppanyaki restaurant in Osaka City. He worked in Osaka for two years then moved to a sushi restaurant in Tokyo where he served for three years. He has also worked in Singapore for more than three years, in Kuala Lumpur, Malaysia for two years, among many others.
He said he is very excited and challenged to be working for the first time with an internationally renowned hotel and is equally thrilled to serve the local community and hotel guests.
Hyatt executive chef Gabriel Colombo said that, with the new chef de cuisine for Miyako, the hotel hopes to live up to the excellent reputation the Japanese restaurant has built for itself in 10 years. He said they would focus on the quality of the ingredients of the food served at the restaurant.
Colombo said the restaurant would also introduce new recipes and styles of food that would be a sure hit among guests. He disclosed that by October, the restaurant would be introducing a newer and more luscious menu that will be more affordable for the community and guests.
