Grand Hyatt Tokyo Introduces Spicy Chinese Cuisine and 5 Types of Curry Bread to Combat Summer Heat, Including Mala Soup Noodles and Chilled Sichuan Soup Noodles

Grand Hyatt Tokyo (Minato-ku, Tokyo, General Manager: Michael Golden), a dynamic luxury hotel towering over the urban bustle, will sequentially offer spicy menus to stimulate appetite during the hot summer at 'Chinaroom' and 'Fiorentina Pastry Boutique' starting Monday, June 8, 2026.

Spicy Menu (Chinaroom) Curry Bread (Fiorentina Pastry Boutique)

At the Chinese restaurant 'Chinaroom,' six types of spicy menus will be offered, using various spices such as chili peppers, sansho pepper, and homemade doubanjiang, to prevent summer fatigue and boost appetite. New creations include chilled Sichuan soup noodles with wide kishimen noodles coated in an original spicy soup made with doubanjiang and 'Laoganma,' a seasoning characterized by its savory and spicy richness, and rich sesame soup noodles, an arrangement of Chinaroom's popular 'Drunken Chicken' into chilled noodles, offering a refreshing taste with a pleasant kick from the spices. Additionally, curry knife-cut noodles, combining two types of curry paste and coconut milk with a rich special soup full of collagen, will make their debut. These will be served with tender beef ribs simmered slowly for over three hours with Chinese miso and topped with colorful summer vegetables. Other satisfying dishes include Mala five-ingredient soup noodles with the numbing spiciness of sansho chili oil, and spicy chili fried rice seasoned with laojiaojang, lavishly garnished with large Hokkaido scallops, shrimp, and squid.

At 'Fiorentina Pastry Boutique,' a total of five types of curry bread, including two new creations, will be sold. New additions include a croissant with a crispy Danish pastry filled with spicy keema curry and mellow cheddar cheese, and a curry dog accented with the spicy kick of chorizo, curry, and black pepper. Classic items such as spicy egg curry bread with a whole boiled egg and sweet cheese curry bread filled with the flavor of cheese and the umami of domestic beef will also be available.

With another scorching summer anticipated, these spicy menus from a luxury hotel promise an invigorating experience that stimulates the appetite.

■ Chinaroom (6th Floor Chinese Restaurant)

◆Spicy menus that stimulate appetite with homemade seasonings, spices, and condiments, blowing away the summer heat.

At the Chinese restaurant 'Chinaroom,' where you can enjoy representative dishes from various regions of China and authentic dim sum, six types of spicy menus will be offered, using various spices such as chili peppers, sansho pepper, homemade doubanjiang, and laojiaojang, to blow away the summer heat. Enjoy a variety of dishes that stimulate appetite in the hot summer, such as chilled Sichuan soup noodles with wide kishimen noodles coated in a soup made with doubanjiang and 'Laoganma,' a seasoning characterized by its savory and spicy richness, and five-ingredient Mala soup noodles with the numbing spiciness of sansho chili oil, lavishly topped with five-ingredient vegetables, seafood, and char siu.

Serving Period: Monday, June 8, 2026 – Monday, August 31, 2026

Serving Hours: Lunch 11:30 AM – 2:30 PM (until 3:00 PM on Saturdays, Sundays, and holidays) Dinner 5:30 PM – 8:30 PM

Official Website: https://www.tokyo.grand.hyatt.co.jp/restaurants/recommended/chinaroom/summer-hot-menu/

Menu Name / Price (Tax included, 15% service charge extra):

・Chilled Sichuan Soup Kishimen with Beef, Long Eggplant, and Fried Onions / 3,080 yen ★New

Introducing new chilled noodles with the stimulating flavor of homemade Sichuan soup. Wide kishimen noodles are well coated in an original Sichuan-style spicy soup made with doubanjiang and 'Laoganma,' a seasoning characterized by its savory and spicy richness. This satisfying dish is lavishly topped with beef mince stir-fried with Chinese soy sauce and freshly fried long eggplant, accented with the fragrant texture of fried onions. Enjoy the pleasant spiciness of 'Laoganma,' made with chili peppers, fermented black beans, Sichuan pepper, and nuts.

・Five-Ingredient Mala Soup Noodles / 3,080 yen ★New

This is a hearty Mala soup noodle dish generously topped with five-ingredient vegetables, seafood, and char siu. Based on Chinaroom's proud collagen soup, slowly simmered with whole chicken and Jinhua ham, it is combined with homemade doubanjiang and sansho chili oil to add numbing spiciness and deep umami. This filling dish features a variety of ingredients such as large Hokkaido scallops, shrimp, squid, flavorful char siu, crunchy vegetables, and special champon noodles that absorb the soup.

・Curry Coconut Knife-Cut Noodles / 3,080 yen ★New

Chinaroom's first-ever curry noodles are now available.