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

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Lunch: 11:30 am – 2:30 pm
Dinner: 5:30 pm – 10:00 pm


6th Floor


Semi-formal | Jackets required


64 | 3 private dining rooms

T: +81 3 3211 5317

Palace Hotel Tokyo – Crown Restaurant – Chocolate Piano Signature Dessert – T


*Prices include tax and are subject to a 10% service fee
*Menus and prices are subject to change without notice

private dining

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.

Roasted Veal Fillet | Crown Restaurant | Palace Hotel Tokyo

June 1 - August 31

summer sensations

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.

Prawn Tart | Crown Restaurant | Palace Hotel Tokyo
Red Mullet Meuniere | Crown Restaurant | Palace Hotel Tokyo
Tiramisu | The Crown | Palace Hotel Tokyo
Crown Restaurant | Escargots & Potato Moelleux | Palace Hotel Tokyo

wine dinner series

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

Yuichi Nemoto | Palace Hotel Tokyo
Yuichi Nemoto
Takamasa Sato | Palace Hotel Tokyo
Takamasa Sato
Turbot Meuniere | The Crown | Palace Hotel Tokyo