This restaurant is based on the slightly-dated Benihana concept in which groups of people sit at communal tables. The chef cooks Oriental food on a hot plate in front of you and in case you get tired of looking at the chicken sizzling on his griddle, he does little knife tricks to entertain you. The Hyatt has worked out that this is all seeming a little old-fashioned now, so there is also a Nobu-style menu of modern Japanese food that involves no knife tricks.
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