Yukimuro Snow Aged Hokkaido Sirlion

Matured in a natural yukimuro snow cellar, our Hokkiado Sirloin is tender and rich in flavor, while the lava stone broiler grill cooks the meat at a high temperature, sealing in the juices giving the sirloin a smoky aroma. Served with your choice of five homemade sauces.

Yukimiro Snow Aged Hokkaido Chateaubriand (For two)

A unique cut of tenderloin, the premium chateaubriand is snow aged 25 days in a yukimuro snow cellar and grilled to perfection in our lava stone broiler grill. Enjoy a thick cut 400g portion to share with 5 unique kinds of sauces.

Nicoise Salad

Enjoy a modern interpretation of this beloved salad from Nice. Seared akami tuna diced into cubes, confit potato, and quail eggs creatively plated give new flavor and inspiration to this classic dish.

Jumbo King Prawns, Gremolata Crust

Among of the largest of prawns, this jumbo prawn is famed for its meaty and juicy texture. Covered in an original gremolata crust using orange and yuzu peel, parsley, garlic and brioche crumbs, enjoy the fresh taste of our signature seafood dish.

Weekend Brunch

The Tavern Lounge will feature a new style of weekend brunch from April 21^st.
Featuring a welcome Mimosa station, start with a Mimosa from a selection of three different flavors. Continue with unlimited freshly prepared starters, a chef’s daily soup and your choice of main dish. Complete with an enticing dessert buffet salon, enjoy a relaxing weekend brunch with live music and enviable views of Tokyo from the 51^st floor.