Grand Kitchen
Palace Hotel Tokyo’s 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. And just beyond the main dining room lies its most sought-after seating area – its cozy and serene moat-side terrace. A rarity in Tokyo.
Its impressive selection of over 550 wines and spectacular team of sommeliers on hand to assist with pours and pairings was recognized by prestigious Wine Spectator magazine and its coveted Best of Award of Excellence.
*Breakfast service is limited to in-house guests.
*Please refrain from casual clothing such as beach sandals and men’s sleeveless shirts. Guests in casual attire may be asked to refrain from entering the restaurant.
*In an effort to help conserve natural resources and for a sustainable environment, we will not be providing a new set of cutlery with every dish served, unless otherwise requested.
Menus
*All prices are inclusive of consumption tax and subject to an additional 15% service charge.
*Menus and prices are subject to change without notice.
SEPTEMBER 1 - NOVEMBER 30
a taste of autumn
Full-flavored Presentations of Autumn Goodness
Meaning “hunter,” cacciatore is a popular Italian chicken dish.
Chosen for its flavor and resilient texture, Nichinan chicken from Miyazaki is quickly seared, then simmered with aromatics, tomatoes, bacon and wine and finished with the inviting fragrance of rosemary and thyme.
Braised Nichinan chicken leg cacciatore | JPY 4,600
Pizza Bismarck, mushroom, soft steamed egg, Kujo leek | JPY 3,100
Lobster and mushroom terrine, marinated mushrooms, lobster cream | JPY 3,500
Anno potato chiboust, hazelnut ice cream, apricot sauce | JPY 1,900
Shine Muscat Parfait | JPY 3,500 / With coffee or tea | JPY 4,800
December 1 - February 29
a taste of winter
Simply Delicious Filet
Characterized by ample umami and tender texture, domestic Japanese beef filet is seared to seal in flavorful juices, then finished in the oven to a rosy medium-rare. Accompanied by puréed and deep-fried parsnips with a sauce of fond de veau and Madeira, it is a simple yet special pleasure.
Grilled Japanese beef tenderloin, parsnip purée and grand-mère, Madeira sauce | JPY 6,800
Zuwai crab and celeriac rémoulade cauliflower purée, consommé gelée | JPY 3,500
Setouchi lemon cream spaghetti, uncured ham, rocket, almonds and black pepper | JPY 3,100
Chocolate terrine, yuzu ice cream | JPY 1,900
Pudding à la Mode | JPY 3,500 / JPY 4,800 with coffee, or tea
*Menus and hours are subject to change December 20 (Wed.) through on December 25 (Mon.) and December 28 (Thu.) through January 3 (Wed.).
*Breakfast service is limited to in-house guests.
DECEMBER 20 - 25
'tis the season
Savor each and every item, elaborately prepared for this holiday occasion.
Christmas Cuisines
Christmas Lunch | JPY 13,000
Christmas Dinner | JPY 17,500
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 16,500 room fee
Dinner | JPY 22,000 room fee
the palace club
Join Palace Hotel Group’s membership program to earn points based on usage at Palace Hotel Tokyo and Zentis Osaka.
1-1-1 Marunouchi | Chiyoda-ku | Tokyo100-0005 | Japan
T: +81 3 3211 5211
