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.

Spring 2016 Sea Bream | Scampi Mousse | Palace Hotel Tokyo

March 1 - May 31

spring delights

This season, take in the bloom of Springtime from Crown’s sixth floor perch and enjoy picturesque scenery rivaled only by the talents of Chef Ichizuka and his team.

Rounding out the season’s best is Seared Scottish Salmon with Razor Clam, and Roasted Pigeon Breast & Thigh Confit with Fennel.

Available until the end of May.

Spring 2016 Shellfish and Tomato Confit | Palace Hotel Tokyo
Spring 2016 John Dory Meuniere |
Spring 2016 Strawberry and Fromage Blanc Mousse | Palace Hotel Tokyo
Spring 2016 Seared Scottish Salmon | Fine Dine | Japan | 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.

Roasted Veal Fillet | Crown Restaurant | Palace Hotel Tokyo
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
Turbot Meuniere | The Crown | Palace Hotel Tokyo


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.