Bangkok, Thailand, October 29, 2025 / TRAVELINDEX / The Park Hyatt Bangkok is proud to host the 4th annual Yuzu Safari + Masters of Food & Wine under the direction of Mason Florence to present an exclusive, one-day celebration of Yuzu – Japan's most versatile and aromatic citrus fruit.

With its delicate balance of acidity, floral notes, and refreshing aroma, the yuzu fruit has inspired chefs and artisans for centuries. In Bangkok, a city where culinary traditions and innovations constantly converge, the Yuzu Safari returns to showcase the artistry of leading chefs from across Asia, each bringing their own interpretation of this iconic Japanese ingredient.

Over the past three years, the Yuzu Safari has become one of the most sought-after culinary collaborations in the region. This year, the Park Hyatt Bangkok – a destination renowned for its refined luxury, contemporary design, and passion for gastronomy and hospitality – provides the perfect setting for an inspiring afternoon of workshops, an atmospheric cocktail reception, and a spectacular six-course menu.

A mobile sake cart enhances the culinary experience, and guests receive sake cups as souvenirs. The wine list, curated by Jev (MTCH), Koko Wines, and Wine Garage, includes premium sake from BB+B, Japanese wines from Natan Labels, and international natural wines.

Our special guest is Namika Inoshita, founder and winemaker of Natan Wines. She represents a new generation of Japanese natural wine producers from Shikoku. Her approach focuses on minimal intervention and expressive terroir, resulting in wines that reflect both craftsmanship and femininity. Her natural wines, grown in Shikoku, will be served during the Yuzu Safari Dinner, complementing the sake and yuzu-inspired dishes of the evening.

The Yuzu Safari offers a rare opportunity to experience the extraordinary skills of chefs from across Asia, united by a single ingredient. From soba noodles to pastries, from tuna preparation to perfectly paired sake dishes, every element reflects the beauty of Japanese cuisine and the remarkable versatility of the yuzu fruit.

All ticket holders enjoy exclusive access to the afternoon workshops and The Pantry Cocktail Hour before the six-course meal – making this one of Bangkok's most incredible and rewarding culinary journeys, from day to night.

  • Date: Saturday, November 22, 2025
  • Venue: The Apartment & Embassy Room La Marina, Park Hyatt Bangkok
  • Ticket: THB 6700++ per person (includes masterclasses, cocktail hour, six-course meal, drinks and a take-home gift)

    • The Yuzu Safari is an annual culinary journey celebrating the vibrant flavor and versatility of Japan's prized yuzu citrus fruit. Created and curated by veteran food expert Mason Florence, the event brings together leading chefs, bartenders, and producers from Japan, Thailand, and beyond to showcase a series of dynamic collaborations, innovative dishes, and inspiring cocktails that highlight the unique balance of aroma and acidity of this ingredient. Now in its fourth year, the Yuzu Safari continues to serve as a dynamic platform for cultural exchange and gastronomic innovation, connecting the rich heritage and traditions of Kochi Prefecture with Bangkok's vibrant culinary scene.

    The Park Hyatt Bangkok is an elegant oasis in the heart of the city, designed as an urban retreat that seamlessly blends modern luxury with cultural heritage. With world-class restaurants, curated art collections, and a commitment to celebrating gastronomy at its finest, the hotel serves as a leading venue for events that bring together international culinary talent with Bangkok's vibrant food scene.

    Workshops in the apartment (4:30-6:00 pm):

    The program taking place at The Apartment begins with a series of interactive workshops designed to immerse guests in Japanese culinary traditions while highlighting the versatility of the yuzu fruit:

  • Tuna dismantling & tasting – Chef Taku Ashino of Ashino Singapore, master of Edomae sushi, demonstrates the art of dismantling and preparing tuna and combines it with delicate yuzu seasonings.
  • Soba Noodle Masterclass – a Japanese soba masterclass chef. Wasan “Peaw” Janshimuang (Mitsumori from Tokyo, Bangkok) introduces guests to the craft of manually rolling soba noodles.
  • Japanese pastry demonstration: – Chef Rekha “Ja” Limpichart (Stage/Copine) demonstrates how to prepare a Lemon Yuzu Shio Pan.
  • Matcha tea demonstration and tasting – led by Jev from MTCH, where Yuzu is incorporated into the tea.

    • Each workshop is personalized, interactive, and designed to deepen the understanding of the skills and traditions of Japanese cuisine. Guests rotate through all the stations before gathering for a reception.

    The Pantry Canapé Hour (6:00-7:00 PM)

    In the Living Room Pantry, guests can enjoy a Bluefina sashimi station with yuzu-based seasonings and a curated selection of canapés from each participating chef. The drinks menu features Japanese beers, fine wines, and refreshing yuzu spritz cocktails—a celebration of conviviality and indulgence. VIVIN Thailand, renowned for its locally sourced, handcrafted organic products, serves items including wasabi goat cheese and umeshu goat cheese.

    This year's Yuzu Safari features a special collaboration between Mitani Meat and Chef Kanno Masato of Sushi Masato restaurant. A live nigiri station will showcase the excellence of the finest Wagyu beef from Kochi. Mitani Meat is a renowned butcher specializing in Tosa Akaushi, a premium Wagyu breed from Kochi Prefecture, Japan. Known for its fine marbling and pure, rich flavor, Tosa Akaushi beef is a rare regional specialty prized for its tenderness and intense taste.

  • Chef Taku Ashino (Ashino, Singapore) – specialist in Edomae sushi, known for his mastery in fish preparation and traditional Japanese precision.
  • Chef Kenichi Kanno – (Sushi Masato, Bangkok) – From one of the most prestigious Japanese restaurants in Thailand, known for its intimate Omakase experiences.
  • Head Chef Wasan “Peaw” Janshimuang – (Mitsumori of Tokyo) – Head Chef Wasan is the best soba noodle chef at the Mitsumori restaurant, specializing in preparing soba noodles from scratch and yakitori dishes.
  • Chef Andrew Martin (Fatboy Izakaya) – Bangkok's icon of playful Izakaya cuisine with bold, creative flavors.
  • Chef Tim Butler (Eat Me) – A long-established innovator in Bangkok's gastronomy scene, known for global flavors and innovative creativity.
  • Chef Honey Rae Zenang (Namsu) – A rising star who combines Shan heritage and contemporary Asian flair.
  • Chef Alonso Luna Zárate (Ojo, The Standard Bangkok) – A Guadalajara-born chef who brings contemporary Mexican flavors to the Bangkok skyline and is known for his refined technique, sustainable sourcing and decades of experience in Mexico and Southeast Asia.
  • The culinary team at the Park Hyatt Bangkok – led by Chef Daniel Masters, Chef Kittikun “Dome” Kaewvilai, Chef Fabrizio Heriberto Zarate, Chef Marco Chavez Jaime and Chef Alessio Banchero – represents the hotel’s commitment to the advancement of culinary art on an international level.