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Special advertising feature | Miyako offers safe and sumptuous dining experience

Community Bulletin
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MIYAKO at the Hyatt Regency Saipan serves its customers unlimited quality food in a safe setting that complies with social distancing protocols.

Tyrell Pauling, director of food and beverage at Hyatt, said  the restaurant allows people to have more time connecting with their friends or family members while enjoying a wide selection of food.

Before the Covid-19 pandemic, Miyako had been serving food buffet style. People get up from their tables to go to the buffet station, and roam around the restaurant.

Since it reopened in June, Miyako has been serving food “right out of the pan, right off the grill, or right out of the fryer and straight to your table.”

Pauling said this new dining style has reduced their food waste by 70% to 80%.

“People will walk away from here, very full…but our waste is going to be very low,” he added.

 

 

One of the entrée in Miyako’s unlimited lunch buffet this week: grilled white miso, marinated salmon, chicken teriyaki  with steamed rice, miso soup with wakame seaweed.

 

Miyako’s other entrée: grilled nikomi, white radish and garlic shrimp, saba shioyaki, Japanese-style hamburger steak, grated radish,  pork tonkatsu, and minced chicken patties with teriyaki sauce.

 

Fresh raw fish: salmon, tuna, hamachi, and onaga. Photos by Lori Lyn C. Lirio

 

The menu

Lunch appetizers include steamed egg custard and garden salad, temari sushi, shrimp, egg, seared tuna, fresh sashimi, tempura, prawn, eggplant, okra.

For entrée, Miyako rotates these four menus every two weeks, and they include grilled white miso, marinated salmon fillet and chicken teriyaki, grilled nikomi, white radish and garlic shrimp, saba shioyaki, Japanese-style hamburger steak, grated radish, pork tonkatsu, and minced chicken patties with teriyaki sauce.

All entrées are served with steamed rice, miso soup, wakame seaweed and silken tofu.

Pauling encourages  patrons to make reservations.

“If you can’t make, then it’s okay. We have space. We will be able to see you in one of our other dining areas,” he said.

These include an al fresco dining option at Kili Café and Terrace.

“It is really about offering our guests the capacity to dine in an environment that they are comfortable with,” Pauling said.

Skippers Beach Bar is now open from Wednesday to Sunday.

Giovanni’s and Teppanyaki, Pauling said, are available for group dining.

“If you have 10 or 12 friends who want to experience Teppanyaki, call our team and we will be able to work with you,” he added.

The same goes for Giovanni’s, which can accommodate 30 to 40 people, he said.

“The government has done a very good job in limiting the spread of Covid-19,” Pauling added. “We are fortunate to be in a position where we can confidently sit in a public space. That comes from frequent sanitation and frequent washing of hands.”

At Hyatt Regency Saipan, Pauling said they have timers that go off every 30 minutes to remind the staff to wash their hands.

“One of the most potent ways of stopping the spread of any kind of virus or disease is through washing the hands. That is one of the safety precautions that we have.”

In addition, they have a team that goes around sanitizing all surfaces every hour throughout the hotel, including the corridor and the main lobby area.

For more information, call 234-1234.

November 2020 pssnewsletter

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