The Tokyo Station Hotel introduces a new seasonal dégustation course at its Blanc Rouge restaurant, starting August 1, 2026. This menu celebrates the transition from summer to early autumn with light and refreshing French dishes.
Travelers visiting Tokyo during late summer and early autumn can savor a thoughtfully crafted menu that balances the lingering heat with the subtle arrival of autumn ingredients. The course highlights fresh seafood and seasonal produce from across Japan, prepared with classic French techniques and modern flair in an elegant setting within the historic Tokyo Station building.
About the Dégustation Course at Blanc Rouge
The new dégustation course offers a delicate blend of summer’s remnants and hints of early autumn through a series of refined French dishes. The menu features carefully selected ingredients such as smoked bonito from Kochi, lobster from Chiba and Kochi, lamb from France and Australia, and blackthroat seaperch from Ishikawa. Each dish is designed to showcase vibrant acidity from vinegars and tomatoes, creating a light yet flavorful dining experience that suits the lingering summer heat.
Highlights
- The appetizer features smoked bonito with citrus condiments and balsamic vinegar, delivering a fresh and aromatic start.
- A warm appetizer combines lobster and pan-seared lamb with a spicy harissa and rich seafood sauce, served alongside delicate couscous.
- The fish course presents seared blackthroat seaperch topped with a crispy rice soufflé and paired with a vinaigrette of aromatic vegetables and citrus puree.
- The menu concludes with Miyazaki additive-free Eda Wagyu beef loin (75g), an optional cheese platter (+¥2,000), seasonal dessert, coffee or tea, and small sweets including wasanbon financier.
- The full course is priced at ¥22,000, tax and service included.
- Guests can enjoy this refined French dining experience in a grand space recognized as an Important Cultural Property, offering views of Tokyo Station.
Menu & Event Details
| Item | Details |
|---|---|
| Name | Dégustation Course: Savoring Late Summer and Early Autumn Flavors |
| Menu / items | Amuse-bouche from the chef; Mussels from Mont Saint-Michel, France; Smoked Bonito from Kochi; Lobster from Chiba/Kochi; Pan-seared Lamb from France/Australia with Couscous; Blackthroat Seaperch from Ishikawa with Summer Vegetables; Miyazaki Additive-free Eda Wagyu Beef Loin (75g); Cheese platter (+¥2,000); Seasonal dessert; Coffee or tea; Small sweets including Wasanbon financier |
| Location | Blanc Rouge, The Tokyo Station Hotel |
| Address | 1-9-1 Marunouchi, Chiyoda-ku, Tokyo |
| Period | August 1, 2026 – September 30, 2026 |
| Price | ¥22,000 (tax and service included); Cheese platter +¥2,000 |
| Hours | 11:30 AM – 3:00 PM (last order 2:00 PM); 5:30 PM – 9:00 PM (last order 8:00 PM) |
