Savor Chef Matthew Crabbe’s bespoke menu.

The cuisine produced by Matthew Crabbe and his team,
reflecting his passion for food, focuses on simple elegance with a twist,
and features specially sourced seasonal produce.


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Matthew Crabbe
Matthew has had experience in Australia working for Tetsuya’s of Sydney amongst other high end restaurants. He has worked around the globe in countries including England, U.S.A. and Mexico.
In Japan he has worked as the Chef of the acclaimed New York Grill and Bar at the Park Hyatt Tokyo and also the Grand Hyatt Tokyo as the Executive Sous Chef. In 2005, he was chosen as the opening Executive Chef of the Hyatt Regency Kyoto. During three years in Kyoto, he worked closely with the local community including the Nishiki market, collaborated with craftsmen and artists, experienced the traditional culture respecting nature, seasonal events and local ingredients all which enhanced his culinary sense greatly.
Matthew believes that food should be simple, so that notable flavours, and different textures and aromas might best be experienced by all senses.

All popular questions about food and other wedding topics are here.
Please do not hesitate to contact us anytime!

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