Grand Kitchen

This all-day dining outpost serves up an eclectic array of American, French, Spanish and Italian – with a touch of Japanese.

The venue for power breakfasts, leisurely lunches and lively dinners when communal style sharing is sought, the space is anchored at one end by a show kitchen and accented by a wood-burning oven at the other.

Just beyond the main dining room lies its most sought-after seating area – its cozy and serene moat-side terrace. A rarity in Tokyo.

*Reservations are not accepted for breakfast | Breakfast service is restricted to in-house guests on Saturdays, Sundays & public holidays.

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6:00 am – 11:00 pm L.O.


Lobby Level




162 | 2 private dining rooms

Main line: +81 3 3211 5236
Reservations: +81 3 3211 5364

Palace Hotel Tokyo- Grand Kitchen’s Truffle Fries – T2
Palace Hotel - Grand Kitchen Tokyo - Garden Room - I - H2


*Prices are subject to an 8% consumption tax and 10% service fee
*Menus and prices are subject to change without notice

private dining

In addition to its main dining area and its outdoor terrace, Grand Kitchen offers two fully enclosed private dining rooms. One is an intimate space that can seat up to 12, while the other is our lofty Garden Room, ideal for larger functions for up to 50 persons.

Private Dining Room for 12
Lunch | JPY 15,000 room fee
Dinner | JPY 20,000 room fee

Garden Room
Accommodates up to 24 (seated meal) to 50 (buffet-style) persons
Lunch | JPY 30,000 room fee
Dinner | JPY 50,000 room fee

Palace Hotel Tokyo - Grand Kitchen Tokyo - Private Room - H2
Grand Kitchen Tokyo - Palace Hotel Tokyo - Spring 2018 Strawberry Pavlova - H2
Strawberry Pavlova

MARCH 1 - MAY 31

spring sensations

The arrival of March marks the beginning of terrace-dining season, the perfect time to savor some of our seasonal dishes while dining next to picturesque Wadakura moat – replete with swans!

This season’s specialties include:

  • Shrimp with Bamboo Shoot & Spring Vegetable Tartare
  • Leg of Lamb Plancha with Artichoke Fritters
  • White Asparagus Plancha with Scallops & Chinese Watercress
  • Prosciutto with Burratina Cheese served with Watercress Salad
  • Strawberry Pavlova with Vanilla Ice Cream
Shrimp & Vegetable Tartare
Leg of Lamb Plancha
White Asparagus Plancha
Prosciutto & Burratina Cheese


grand hÔtel stockholm week

In celebration of the momentous 150th anniversary of diplomatic relations between Sweden & Japan, Executive Chef Gabriel Ask of the landmark Grand Hôtel in Stockholm, Sweden will be working with our team to introduce Tokyoites and visitors alike to his modern interpretations of traditional Scandinavian cuisine.

Dates: April 20-27

Prix-fixe Lunch Courses: JPY 3,200*  | JPY 4,500 | JPY 6,500
*Available on weekdays only

Prix-fixe Dinner Courses: JPY 7,000 | JPY 9,000

An à la carte menu will also be available, featuring Grand Hôtel dishes as well as select items from Grand Kitchen’s usual menu.

*During this special event, Grand Kitchen’s usual prix-fixe menus will not be offered

Grand Hôtel Stockholm
©Grand Hôtel
©Grand Hôtel
©Grand Hôtel
©Grand Hôtel


gabriel ask

Executive Chef Gabriel Ask’s professional debut in Stockholm in March 2017 was not only a return home to Sweden but also seemingly a stroke of serendipity, as he once had said, ‘if anything would get me to move back to Sweden it would be to work at the Grand Hôtel – which is truly a world-class establishment’. 

Having begun his illustrious career at Thomas Keller’s iconic French Laundry in Napa Valley, Gabriel proceeded to hold key positions at various luxury properties in the USA, including spearheading the launch of seven restaurant concepts at the Faena Hotel in Miami.

He subsequently joined the Grand Hôtel to oversee a talented team of over 40 chefs who, together, work tirelessly to sharpen the property’s already impressive culinary legacy.

With its beautiful interiors and superb waterfront location at the very heart of Stockholm, the Grand Hôtel has been home to international celebrities, prestigious events and discerning bon-vivants since 1874.