First opened in 1964 as part of the original Palace Hotel and celebrating its 51st anniversary this year, today’s Crown restaurant is a collaboration between Chef Manabu Ichizuka with Patrick Henriroux, Grand Chef of the Michelin-starred La Pyramide in Vienne, France.
Poised and refined, the elegant restaurant’s design beautifully complements the fine dining experience offered, with seasonal menus which reflect a celebration of traditional French cooking presented with refined Japanese culinary aesthetics.
*Children must be at least 6 years of age to dine at Crown
Lunch: 11:30 am – 2:30 pm
Dinner: 5:30 pm – 10:00 pm
Semi-formal | Jackets required
64 | 3 private dining rooms
T: +81 3 3211 5317
*Prices include tax and are subject to a 10% service fee
*Menus and prices are subject to change without notice
In addition to its main dining space, Crown offers three entirely separate private dining rooms.
Dining Room I | Seats up to 10 | JPY 20,000 room fee applies
Dining Room II | Seats up to 6 | JPY 10,000 room fee applies
Dining Room III | Seats up to 6 | JPY 10,000 room fee applies
Please contact us for more details.
With the arrival of summer comes the introduction of New Caledonian Prawn Tart with Green Asparagus Mousse & Summer Truffles to our seasonal menu, as well as French Red Mullet Meunière with Fromage Blanc & Chèvre in Cannelloni Anise Jus.
French Turbot Meunière & Scampi Shrimp with Parmesan Pesto is in the line up for July, with Verbena & Lime Tiramisu with a Sicilian-style Lemon Parfait rounding out the dessert options.
And for the season finale, we’ll be serving up Escargots & Potato Moelleux Cassolette-style, alongside Roasted French Veal Fillet.
This August, Palace Hotel Tokyo welcomes Chef Kei Kobayashi of the Michelin-starred Restaurant KEI in Paris for an exciting, two-day takeover of Crown.
In his first-ever solo event in Japan, Chef Kobayashi will be introducing his wonderfully creative and sophisticated cuisine.
Lunch | 12:00 – 2:30 pm | JPY 17,000
Dinner | 6:00 – 10:00 pm | JPY 30,000
*Prices includes consumption tax. Subject to service charge.
Kei Kobayashi first gained experience in French cuisine at prominent restaurants throughout Southern France and Alsace, subsequently joining Alain Ducasse au Plaza Athénée in Paris to learn about ‘haute gastronomie’ under his tutelage. During his seven years there, he served as Sous Chef for the last four years.
In 2011, he inherited the celebrated Chef Gerard Besson’s restaurant in Paris, re-opening it as Restaurant KEI. The restaurant has maintained its one Michelin Star status since 2012.
Savor the intermingling of Crown’s modern French cuisine with regional French wines masterfully selected by our award-winning sommeliers Yuichi Nemoto and Takamasa Sato.
25 May | Côte du Rhône by Yuichi Nemoto | JPY 28,000
27 July | Champagne by Takamasa Sato | JPY 28,000
28 September | Bourgogne by Yuichi Nemoto | JPY 30,000
9 November | Bordeaux by Takamasa Sato | JPY 30,000
*Prices include tax and service charge
*Parties of less than 3 persons may be asked to share a table with other patrons
CANCELLATIONS & LATE ARRIVALS POLICY
Cancellations of lunch reservations must be received by 11:30 am (local time), and dinner reservations by 5:30 pm (local time) on the day of reservation.
Cancellations of private room reservations must be received by 10:00 pm (local time) one day prior.
No-shows and cancellations received after the above noted times will incur a charge of JPY 5,400 per person for lunch and JPY 10,800 per person for dinner reservations.
And to ensure the timely accommodation of punctual guests, arrivals more than 30 minutes past the original time reserved will also be considered cancelled.