Andaz Tokyo will be offering a limited-time winter menu from January to February 2016.

The main dining restaurant, Andaz Tavern, will be serving "Winter Stew," featuring flavors from around Europe, from January 4th to 28th, 2016. The menu includes stews from around the world, such as France's "Beef Burgundy" (3,000 yen), "Lobster Bouillabaisse" (5,500 yen), Austria's "Venison Ragu" (3,200 yen), Hungary's "Chicken Paprikash" (2,400 yen), and Ireland's "Irish Stew" (2,600 yen), all served with homemade bread dumplings.

In addition, the cafe and bar, BeBu, will be holding a "Swiss Cheese Fondue Night" from January 4th to February 29th, 2016. The menu includes "Cheese Fondue Kirsch, Farm Bread & Inca Potatoes," a traditional Swiss dish made with a unique blend of cheeses, as well as a wide variety of tapas carefully selected by the chef, including fried shrimp and chicken and a sausage platter. Additionally, the Rooftop Bar will host a "Whiskey Live" event from January 6th to February 13th, 2016, featuring approximately 70 rare whiskeys created in collaboration with breweries from Japan and abroad, including Scotland, the United States, and Japan. The lineup includes Suntory Chita (1,850 yen), Wild Turkey Rye (1,850 yen), and Chivas Regal 18 Year Old (2,500 yen).