Located on the sixth floor of Palace Hotel Tokyo, Lounge Bar Privé offers a chic, intimate perch from which to take in views of the Imperial Palace gardens by day and the surrounding city skyline by night – complete with an outdoor terrace perfect for cocktails underneath the Tokyo sky.
*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.
*Please refrain from using laptops at the counter. If you wish to use your laptops, please take a table seat.
*Seating may be limited to 1.5 hours.
*Children between the ages of 6 – 12 years are welcome to dine with us until 5:00 pm. Children below the age of 6 are not permitted. Click here to view our policy on child guests.
HOURS OF OPERATION |
*Click here for latest information
LOCATION | 6th Floor
DRESS CODE | Smart Casual
SEATS | 51 indoors
25 outdoors
*Smoking is permitted only on the terrace from 5:00 pm
T: +81 3 3211 5319
*All prices are inclusive of consumption tax and subject to an additional 15% service charge.
*Menus and prices are subject to change without notice.
Tropical syrup topped with rum-based sorbet, embellished with fresh mango. Triple-layered Frozen Mango Piña Colada is a summer vista in a glass.
Or try a Frozen Melon Daiquiri: full-flavored melon syrup accented with a refreshing squeeze of lime.
Frozen Mango Piña Colada | JPY 3,800
Frozen Melon Daiquiri | JPY 3,800
Peach Royal Milk Tea | JPY 2,200
Available July 1 (Sat.) through August 31 (Thu.)
Fresh melon fragrance and sweetness define the Melon & White Flower Martini, mixed with French gin and elderflower and garnished with melon.
Combining Japanese whiskey, matcha and melon, the Melon & Matcha Old Fashioned also deserves consideration.
Melon & White Flower Martini | JPY 3,800
Melon & Matcha Old Fashioned | JPY 3,800
Available April 29 (Sat.) through June 30 (Fri.)
Honing his skills since the former Palace Hotel, Akira Miyashita has accumulated numerous awards, including the grand prix in the whisky category of Suntory The Cocktail Award.
Creating cocktails that highlight seasonal ingredients, he contributes to the evolution of bar culture in Japan.