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. 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.

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OPENING HOURS

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 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
HALIBUT FILET

DECEMBER 1 - FEBRUARY 28

winter delights

This season’s specialties include:

  • Halibut filet with wasabi leaves & cashew nut salsa verde
  • ‘Daisen’ chicken & cider fricassée with mixed herbs, mushrooms & potatoes
  • Roast venison with lingonberry chutney & black pepper gravy
  • Lobster & rainbow vegetable terrine with squid ink & tomato coulis
  • Hojicha (roasted green tea) & apple millefeuile with hojicha ice cream
'DAISEN' CHICKEN
ROAST VENISON
LOBSTER & VEGETABLE TERRINE
HOJICHA & APPLE MILLEFEUILE