Queen Alice at Yokohama Bay Hotel Tokyu is offering a Christmas course in Yokohama’s Minato Mirai area, with lunch priced at ¥10,000 per person. The festive French menu will be served for seven days from December 19 to 25, 2026.
The course is available at the hotel’s third-floor restaurant, with different lunch and dinner seating arrangements depending on the date. Reservations open October 1 at 10 a.m., and bookings must be made at least three days in advance.
The ¥10,000 lunch includes four courses: an appetizer, fish dish, meat dish and dessert. Dinner costs ¥28,000 per person and includes seven courses, including amuse-bouche, appetizer, warm appetizer, soup, fish, meat and dessert.
About Queen Alice’s Christmas Course
Lobster and Scallop Appetizer
Queen Alice’s lobster and scallop mi-cuit is served with coquille sauce and a champagne emulsion. It is included in the ¥10,000 lunch course and ¥28,000 dinner course.
Black Truffle Beef Course
The roasted fillet is paired with beef jus scented with black truffle. Dinner uses Japanese wagyu and is part of the ¥28,000 seven-course menu, while lunch uses domestic beef in the ¥10,000 course.
Strawberry and Pistachio Tiramisu
The Christmas dessert layers chocolate sponge with strawberry and pistachio cream, with crisp kadaif for texture. It is included in the ¥10,000 lunch course and ¥28,000 dinner course.
Queen Alice at Yokohama Bay Hotel Tokyu
Produced by owner-chef Yutaka Ishinabe, Queen Alice is known for French dishes presented as art on a plate. The Christmas course is priced at ¥10,000 for lunch and ¥28,000 for dinner.
Queen Alice presents its seasonal French cuisine as “art on a plate,” combining carefully prepared ingredients with playful presentation. The featured dishes use seafood, beef, black truffle, seasonal berries and pistachio to create a colorful Christmas theme. Lunch uses domestic beef for the meat course, while dinner features Japanese wagyu fillet.
Highlights
- Seven-day Christmas service at Queen Alice from December 19 to 25, 2026.
- Four-course lunch: ¥10,000 per person, including an appetizer, fish, meat and dessert.
- Seven-course dinner: ¥28,000 per person, including amuse-bouche, appetizer, warm appetizer, soup, fish, meat and dessert.
- The lobster and scallop appetizer is served with coquille sauce and a champagne emulsion.
- The dessert combines strawberry and pistachio tiramisu with a Dubai chocolate-style presentation.
Yokohama Bay Hotel Tokyu — Menu & Event Details
| Item | Details |
|---|---|
| Name | Queen Alice Christmas Course |
| Menu / items | Lobster and scallop mi-cuit with coquille sauce and champagne emulsion; roasted Japanese wagyu fillet with black truffle jus (domestic beef for lunch); strawberry and pistachio tiramisu with a Dubai chocolate-style presentation |
| Period | December 19, 2026 (Sat) – December 25, 2026 (Fri) |
| Location | Queen Alice, third floor, Yokohama Bay Hotel Tokyu, Minato Mirai, Yokohama |
| Price | Lunch: ¥10,000 per person (tax included); Dinner: ¥28,000 per person (tax included) |
| Reservations | From October 1, 2026, at 10 a.m.; reservations required at least three days in advance |
| Official website | Official website |
| Reservation | Lunch reservation; Dinner reservation |
Before you buy
- When can I reserve the Queen Alice Christmas Course?
- Reservations open October 1, 2026, at 10 a.m. Bookings must be made at least three days before the visit.
- How much is the Queen Alice Christmas Course?
- Lunch is ¥10,000 per person and dinner is ¥28,000 per person, with tax and service charges included.
- Where is the Queen Alice Christmas Course served?
- It is served at Queen Alice on the third floor of Yokohama Bay Hotel Tokyu in Minato Mirai, Yokohama.
Lunch is served from 11:30 a.m. to 2 p.m. with a 3:30 p.m. closing from December 21 to 23. On December 19, 20, 24 and 25, lunch is offered in two seatings at 11:30 a.m. and 1:40 p.m. Dinner service runs from 5:30 p.m. to 7 p.m. last order on December 21 to 23, while the other dates offer seatings at 5:30 p.m. and 6:30 p.m., with last order at 6:30 p.m.
The seafood appetizer pairs barely cooked lobster and scallops with a rich coquille sauce and a light champagne foam. The meat course brings roasted fillet together with beef jus scented with black truffle. At the end of the meal, strawberry and pistachio creams are layered with chocolate sponge, while crisp kadaif adds contrast to the tiramisu.
Queen Alice is an established French restaurant produced by owner-chef Yutaka Ishinabe. Chef Shingo Kawai joined Yokohama Bay Hotel Tokyu in 2007, worked at both Cafe Tosca and Queen Alice, and became Queen Alice’s chef in 2025. Guests with food allergies are asked to inform the restaurant staff in advance.
