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Enjoy the flavors of autumn with this limited-time menu at Palace Hotel Tokyo, including mushroom risotto, salmon fricassee, and chestnut cream soup.

Aug 16, 2016

From September 1st to November 30th, Palace Hotel Tokyo will be offering a limited-edition autumn menu and cocktails featuring an abundance of autumn ingredients.

All-day dining Grand Kitchen offers dishes lavishly featuring seasonal seafood and vegetables, such as "Mont Saint-Michel Mussels and White Squid Steamed in Wine in a Cocotte" (2,600 yen), featuring Mont Saint-Michel mussels and soft, meaty white squid served in a piping hot cocotte, and "Risotto Funghi" (2,500 yen), featuring plenty of fragrant mushrooms. Japanese restaurant Wadakura offers the recommended "Wa -NAGOMI-" (21,600 yen), a kaiseki course featuring an abundance of autumn ingredients, including mellow-smelling matsutake mushrooms, as well as a rare Kobe beef top sirloin steak bowl (8,700 yen), of which only a few hundred grams can be obtained from a single cow. Tempura restaurant "Tatsumi" offers tempura that makes the most of the flavors of autumn vegetables. The lunch course (8,700 yen) features seven tempura dishes with goby as the main ingredient, while the dinner course (17,800 yen) offers nine tempura dishes with monthly recommendations and autumn vegetables as the main ingredient. Teppanyaki restaurant "Hori" offers a seven-course lunch course (8,700 yen) with monthly seafood, mushrooms, and autumn grilled vegetables, as well as a choice of Kobe beef top sirloin or Japanese Black beef sirloin, and a dinner course featuring Kobe beef steak (150g sirloin for 30,000 yen, 150g filet for 32,000 yen). Additionally, the lobby lounge, "The Palace Lounge," will offer an "Autumn Afternoon Tea" (4,000 yen, 5,800 yen with a glass of champagne), featuring temari sushi wrapped in smoked salmon and fruits that become sweeter in autumn, presented in a tiered box. From October 10th to 31st, an afternoon tea in collaboration with artist Noritaka Tatehana will be available. The French restaurant, "Crown," will offer two courses: a six-course meal (25,000 yen) featuring dishes such as Scottish lobster salad and grilled Matsusaka beef fillet, and a six-course meal (35,000 yen) featuring the quintessential French ingredients, truffles, and seasonal produce. The main bar, "Royal Bar," will also offer three cocktails (2,300 yen each) that allow you to enjoy the rich flavors of autumn, using Kyoho grapes, figs, and chestnuts. Guests can enjoy drinks such as a martini made with juicy Kyoho grapes and fragrant Earl Grey, or an Alexander made with mellow cacao and fresh cream with the fragrant sweetness of chestnuts. Lounge bar Privé will be serving a mojito made with plenty of Kyoho grapes, a new style sidecar with the aroma of Earl Grey, and a fruity mojito cocktail (each 2,400 yen).

*All prices in this article include tax and are exclusive of service charge.
HEW
  • Grand Kitchen's "Risotto Funghi" (2,500 yen)
  • Grand Kitchen's "Amberjack Carpaccio with Tomato and White Balsamic Jelly" (1,950 yen)
  • Grand Kitchen's "Chestnut Cream Soup" (1,650 yen)
  • Grand Kitchen's "Mont Saint-Michel mussels and white squid steamed in wine in a cocotte" (2,600 yen)
  • Grand Kitchen's "Norwegian Salmon and Mussel Fricassee" (3,400 yen)
  • Grand Kitchen's "Salted Butter Caramel Mille-feuille with Raspberry Sorbet" (1,200 yen)
  • Crown's September a la carte menu: "Poached red snapper with artichoke and oseille puree, iodine-scented espuma, and fresh Belgian caviar, Osetra" (7,500 yen)
  • Crown's September a la carte menu: "Free-range chicken egg and mushroom mousse omelette with smoked beef and caramelized noisette" (4,800 yen)
  • Crown's October a la carte menu: "Monkfish Tournoud with Madagascan Voyage Periferi Pepper Flavored Orange Beurre Bâteau" (7,800 yen)
  • Crown's October a la carte menu: "Foie gras canard confit, apple and maple syrup purup, nut crustian" (5,200 yen)
  • Crown's November a la carte menu: "Roasted Carre d'Agneault, Herb Croute, Cervoy Root Declinaison, Red Cabbage Crommesqui with Sauce Les Forts" (8,200 yen)
  • Crown's November a la carte menu: Piedmontese chestnut cream and Melangreiger, a glass of rum, croquant noisette, and cassis coulis (2,700 yen)
  • Crown's special course "La Truffe Blanche d'Alba ~White Truffle Course~" (35,000 yen)
  • The September main dish at Japanese restaurant Wadakura's "NAGOMI" (21,600 yen) is "Matsutake Mushroom Earthenware Pot Steamed in Soup."
  • Wadakura Japanese Restaurant's "Kobe Beef Top Steak Rice Bowl" (8,700 yen)
  • Tempura Tatsumi's dinner course "Susuki" (17,800 yen)
  • Teppanyaki Hori's "Special Kobe Beef Course" (Sirloin 150g/30,000 yen, Fillet 150g/32,000 yen)
  • The Palace Lounge's "Autumn Afternoon Tea" (4,000 yen, with a glass of champagne / 5,800 yen)
  • Royal Bar cocktails (from left: Fig Cosmopolitan, Chestnut Alexander, Kyoho Grape and Earl Grey Martini) (2,300 yen each)
  • Privé's "Kyoho and Earl Grey Sidecar" and "Kyoho Mojito" (2,400 yen each)
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