From December 1 to February 28, 2017, Palace Hotel Tokyo will be offering a limited-time winter menu featuring an abundance of luxurious winter ingredients perfect for the holiday season.

The Grand Kitchen will be serving piping hot cocotte dishes, perfect for the cold winter weather. A variety of warming dishes will be available, making the most of the natural flavors of the ingredients, such as the "Cod, Angel Shrimp, Scallop, and Mussel Cocotte" (¥3,500, tax and service charge not included), which is filled with the bounty of the sea, including tender cod, shrimp, and mussels, and the "Daisen Chicken Thigh Fricassee" (¥3,400, tax and service charge not included), which features rich, slowly simmered Daisen chicken. At Japanese restaurant Wadakura, they will be offering a "Fugu Course" (¥21,600, tax and service charge not included), where you can enjoy plenty of fugu, and the recommended winter kaiseki "Nagomi" course (¥21,600, tax and service charge not included), which uses Omi beef. A seafood bowl (tax and service charge not included / 8,700 yen) luxuriously topped with fresh local tuna is also available, available only during lunchtime.

Tempura Tatsumi offers the "Tsubaki" course (tax and service charge not included / 8,700 yen) which features seven tempura dishes with cod milt as the main ingredient, and the "Nazuna" course (tax and service charge not included / 17,800 yen) which features nine tempura dishes including a main ingredient that changes monthly. Teppanyaki Hori offers the "HEKISUI" lunch course (11,400 yen, tax and service charge not included) which includes a hot pot of pufferfish, snow crab and seasonal vegetables and a choice of 120g of Matsusaka beef round or 100g of specially selected Japanese Black beef sirloin, the "KOH" dinner course (22,500 yen, tax and service charge not included) which includes teppanyaki of blackthroat seaperch and pufferfish milt and a choice of 100g of specially selected Japanese Black beef fillet or 120g of sirloin, as well as the specially selected Matsusaka beef course (sirloin 25,000 yen, tax and service charge not included, fillet 27,000 yen, tax and service charge not included). Additionally, The Palace Lounge will be offering a "Winter Afternoon Tea" (4,000 yen, tax and service charge not included, 5,800 yen with a glass of champagne, tax and service charge not included) packed with winter delicacies such as snow crab and root vegetable tartine and cod and potato croquettes. French restaurant Crown will be offering the "La Truffe Noir - Black Truffle Course" (30,000 yen, tax and service charge not included), which makes generous use of black truffles from France, which are in their prime season, and seasonal ingredients.