When can I attend the JW Garden Party?

The dinner takes place on October 16, 2026. Doors open at 6:30 p.m., and the five-course dinner starts at 7:00 p.m.

How much is the JW Garden Party?

The price is ¥35,000 per person, including tax and service charges. Japanese wine and sake pairings are included.

Who can attend the JW Garden Party?

Guests must be at least 12 years old and able to enjoy the same course as adults. Alcohol will not be served to guests under 20 or anyone driving.

¥35,000 JW Garden Party Dinner at JW Marriott Hotel Tokyo

JW Marriott Hotel Tokyo in Takanawa, Tokyo, will host the one-night JW Garden Party dinner on October 16, 2026. The five-course event brings together seasonal ingredients from Tokyo, nearby mountains and islands, and the surrounding sea.

The dinner begins at 7:00 p.m. at the JW Ballroom on the hotel’s 29th floor, with doors opening at 6:30 p.m. The experience is priced at ¥35,000 per guest, including tax and service charges, and includes Japanese wine and sake pairings.

The menu includes seared returning bonito with Tokyo eggplant, Takino-gawa burdock and truffle risotto with conger eel beignet, steamed red seabream, roasted Akikawa beef fillet, and a Hachioji chestnut Mont Blanc. Guests must be at least 12 years old and able to enjoy the same course as adults.

Table of contents

About the JW Garden Party dinner
JW Marriott Hotel Tokyo — Menu & Event Details
1. Before you buy

About the JW Garden Party dinner

JW Garden Party setting

The JW Garden Party dinner, priced at ¥35,000 per person, transforms the JW Ballroom at JW Marriott Hotel Tokyo into a greenery-filled garden setting for one evening.

A grilled amberjack from Kanto, rich in fat and flavored with a fragrant char, paired with Tokyo-grown eggplant that brings out sweetness. A refreshing vinaigrette made with Waseda myoga and burnt maitake, using our homemade herb oil crafted from herbs freshly picked in the JW Garden, creating a vibrant dish that reflects nature's breath. Pairing: 2024 Ofuroze / OSA Winery (Hokkaido) — A grilled amberjack from Kanto, rich in fat and flavored with a fragrant char, paired with Tokyo-grown eggplant that brings out sweetness. A refreshing vinaigrette made with Waseda myoga and burnt maitake, using our homemade herb oil crafted from herbs freshly picked in the JW Garden, creating a vibrant dish that reflects nature’s breath. Pairing: 2024 Ofuroze / OSA Winery (Hokkaido)

Seared returning bonito

This ¥35,000 JW Garden Party course features seared returning bonito with Tokyo eggplant, Waseda myoga, charred maitake, and herbs from the hotel’s garden. It is paired with 2024 Ofuroze from OSA Winery in Hokkaido.

A risotto featuring the deep flavor of Edogawa vegetables 'Takinogawa Gobo' and luxurious black truffle. Inspired by Edo-style tempura, it is lightly fried with conger eel bélier served on the side. Classic French 'Sauce Perigueux' layers the flavors of land and sea. Pairing: 2024 MIYABI / Domaine Bless (Hokkaido) — A risotto featuring the deep flavor of Edogawa vegetables ‘Takinogawa Gobo’ and luxurious black truffle. Inspired by Edo-style tempura, it is lightly fried with conger eel bélier served on the side. Classic French ‘Sauce Perigueux’ layers the flavors of land and sea. Pairing: 2024 MIYABI / Domaine Bless (Hokkaido)

Burdock and truffle risotto

Included in the ¥35,000 five-course dinner, this risotto combines Takino-gawa burdock and black truffle with a light conger eel beignet and classic Perigueux sauce. The pairing is 2024 MIYABI from Domaine Bless in Hokkaido.

A low-temperature steamed golden eye snapper from Kanagawa, carefully brought out with natural sweetness. The crispy scales add texture, complemented by a broth made from bones, served with a classic 'Sauce Vin Blanc'. The refreshing flavor of Odaka-mura Wasabi from Edo Tokyo vegetables ties the dish together, resonating with the fresh aroma of Hachijo Island lemon. Pairing: Hanagaki Oak Barrel Junmai Daiginjo / Nambu Brewery (Fukui) — A low-temperature steamed golden eye snapper from Kanagawa, carefully brought out with natural sweetness. The crispy scales add texture, complemented by a broth made from bones, served with a classic ‘Sauce Vin Blanc’. The refreshing flavor of Odaka-mura Wasabi from Edo Tokyo vegetables ties the dish together, resonating with the fresh aroma of Hachijo Island lemon. Pairing: Hanagaki Oak Barrel Junmai Daiginjo / Nambu Brewery (Fukui)

Kanagawa red seabream

The red seabream course is part of the ¥35,000 JW Garden Party dinner. The fish is gently cooked and served with its crisp scales, a bone-based beurre blanc-style sauce, Okutama wasabi, and Hachijo Island lemon, paired with Hanagaki aged in oak barrels.

A fillet of rare Tokyo-produced Akikawa beef, roasted slowly over time. Served with rich Tokyo mushroom royal and small onions, finished with a hearty sauce made using 'Sawanoi' sake from Ozawa Brewery in Okutama. This is a main dish with a deep flavor. Pairing: 2023 Hirosaki Nebbiolo / Fattoria Da Sasino (Aomori) — A fillet of rare Tokyo-produced Akikawa beef, roasted slowly over time. Served with rich Tokyo mushroom royal and small onions, finished with a hearty sauce made using ‘Sawanoi’ sake from Ozawa Brewery in Okutama. This is a main dish with a deep flavor. Pairing: 2023 Hirosaki Nebbiolo / Fattoria Da Sasino (Aomori)

Roasted Akikawa beef fillet

The ¥35,000 menu’s main course is a slow-roasted Akikawa beef fillet with Tokyo mushroom royale, pearl onions, and a rich Sawanoi sauce. It is served with 2023 Hirosaki Nebbiolo from Fattoria Da Sasino in Aomori.

A sweet chestnut from Hachioji, carefully roasted in an stone oven to concentrate its sweetness, then turned into a smooth paste. Light coconut meringue provides a crispy texture, paired with a rich tea sauce made with luxurious Mizuho matcha, balancing bitterness and umami in this hearty autumn dessert. Pairing: Hana Hato Kijo Sake Oak Barrel Storage / Enoki Brewery (Hiroshima)

Hachioji chestnut Mont Blanc

The dessert included in the ¥35,000 dinner uses roasted Hachioji chestnuts, coconut meringue, and a bittersweet Mizuho matcha sauce. The pairing is Hanahato aged kijoshu from Hiroshima.

With over 30 years of experience in luxury hotels worldwide, blending classic and modern techniques, and emphasizing seasonal ingredients. Achieved runner-up at the 2003 Coupe du Monde de la Pâtisserie in France, recognized internationally. Leads JW Marriott Tokyo’s pastry team with delicate skills and artistic sensibility.

Culinary Director Conrad Tromp

Conrad Tromp oversees the ¥35,000 JW Garden Party menu. The Dutch-born culinary director trained in Michelin-starred restaurants across Europe and has held senior roles with luxury hotel brands.

With over 30 years of experience at luxury hotels both domestically and internationally, the pastry chef at JW Marriott Hotel Tokyo combines classic and modern techniques with seasonal ingredients. The event will be held at the JW Ballroom on the 29th floor of the JW Marriott Hotel Tokyo, with a fee of ¥35,000 per person (tax included). The chef, who achieved runner-up at the 2003 Coupe du Monde de la Pâtisserie in France and is highly acclaimed both domestically and internationally, leads the pastry offerings at JW Marriott Tokyo with delicate craftsmanship and artistic sensibility.

Executive Sous Chef Ryu Yokoyama

Ryu Yokoyama contributes to the ¥35,000 five-course dinner with a focus on classic European techniques, local ingredients, and sustainable cooking.

Inspired by JW Marriott’s mindfulness philosophy, the dinner focuses on the people, places, and seasonal work behind each ingredient. The ballroom will be decorated with greenery to create a garden-party atmosphere in the heart of Tokyo, while the menu follows a sustainable approach by using the red seabream’s flesh, scales, and bones.

Highlights

A five-course dinner priced at ¥35,000 per person, including tax and service charges.
Japanese wine and sake pairings from producers in Hokkaido, Fukui, Aomori, and Hiroshima.
Ingredients include Tokyo-grown eggplant, Waseda myoga, Okutama wasabi, Hachijo Island lemon, Akikawa beef, Hachioji chestnuts, and Mizuho matcha.
The red seabream course uses the fish from flesh to bones to reduce waste and highlight its full flavor.
The menu is led by Culinary Director Conrad Tromp, Executive Sous Chef Ryu Yokoyama, and Executive Pastry Chef Shigeru Nojima.

JW Marriott Hotel Tokyo — Menu & Event Details

Item	Details
Name	JW Garden Party
Menu / items	Five-course dinner: seared returning bonito with JW Garden herb oil, Waseda myoga, and Tokyo eggplant; Takino-gawa burdock and truffle risotto with conger eel beignet; Kanagawa red seabream with Okutama wasabi sauce, broccoli, and Hachijo Island lemon; roasted Akikawa beef fillet with Tokyo mushroom royale, caramelized pearl onions, and Sawanoi sauce; Hachioji chestnut Mont Blanc with Mizuho matcha sauce. Japanese wine and sake pairings included.
Period	October 16, 2026 (Friday), doors open at 6:30 p.m.; dinner begins at 7:00 p.m.
Location	JW Ballroom, 29th floor, JW Marriott Hotel Tokyo
Address	2-21-2 Takanawa, Minato City, Tokyo
Price	¥35,000 per person (tax and service charges included)
Official website	JW Marriott Hotel Tokyo

Before you buy

When can I attend the JW Garden Party?: The dinner takes place on October 16, 2026. Doors open at 6:30 p.m., and the five-course dinner starts at 7:00 p.m.
How much is the JW Garden Party?: The price is ¥35,000 per person, including tax and service charges. Japanese wine and sake pairings are included.
Who can attend the JW Garden Party?: Guests must be at least 12 years old and able to enjoy the same course as adults. Alcohol will not be served to guests under 20 or anyone driving.