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 370 wines and spectacular team of sommeliers on hand to assist with pours and pairings was recently recognized by prestigious Wine Spectactor magazine and its coveted Award of Excellence.

*Reservations are not accepted for breakfast
*Breakfast service is restricted to in-house guests on Saturdays, Sundays & public holidays.
*Click here to view our policy on child guests

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HOURS OF OPERATION

6:00 am – 11:00 pm L.O.

LOCATION

Lobby Level

DRESS CODE

Casual

SEATS

162 | 2 private dining rooms

Main line: +81 3 3211 5236
Reservations: +81 3 3211 5364
E: grandkitchen@palacehotel.jp

Palace Hotel - Grand Kitchen Tokyo - Garden Room - I - H2

Menus

*Prices are subject to 10% service charge and 10% consumption tax.
*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
ALFONSINO FILET & FRENCH MUSSELS

SEPTEMBER 1 - NOVEMBER 30

autumn favorites

Beginning in September, we’re pairing seasonal favorites from Japan and France, including Alfonsino filet served à la plancha accompanied by mussels from the Bay of Mont Saint-Michel – flown in twice a week. Dressed with a mussel espuma, this flavorful dish will come with a side of fresh seasonal vegetables.

Also on the autumn menu are:

  • Smoked salmon atop a bed of spinach and served with mashed potato
  • Japanese beef ribs stewed in red wine en cocotte and served with potato purée
  • Smoked salmon & seasonal vegetable terrine
  • Cassis opera cake with mandarin sherbet