June has seen the launch of the new summer menu across dining outlets at Palace Hotel Tokyo. Showcasing only the freshest and best seasonal ingredients the warmer months have to offer as well as an exciting new assortment of summer cocktails.
Palace Hotel Tokyo’s new and innovative culinary dishes are set to please, with mouth-watering sharing plates, fresh colourful salads and garnishes, and a unique mix of Palace Hotel Tokyo’s traditional favours and their unique interpretation on international dishes.
Chefs have incorporated new elements within the menu which offer a fresh depth of taste and flavour, the Crown restaurant has epitomised this with their Summer Epicurean Course, a mouth-watering selection including Scottish lobster, abalone, and Matsusask beef filet. Palace Hotel Tokyo’s Japanese restaurant, Wadakura’s signature restaurants Tempura Tatsumi and Teppanyaki GO have created an extravaganza of summer menus which include wild sweetfish, abalone and cutlass fish.
Palace Hotel Tokyo’s dramatic desserts and sweets have also received a seasonal upgrade, with their summer breads and pastries incorporating bright fruity flavours such as peach, mango, pineapple and lemon. A particular favourite of ours is the Raine, a refreshing lychee mousse with passionfruit and mango gelée. Cocktail lovers will enjoy the Mariage Privé tasting experience which offers a 3 or 7 course cocktail and amuse-bouche tasting. The cocktail of the season is The Champagne Melon Baller, a cocktail presenting a ‘jewel box’ of the season’s most desired fruits topped with Laurent Perrier and presented in a carved-out Andes Melon, known for its rich flavour and delightful aroma.
The Palace Lounge is famed for its afternoon tea, and the summer selection includes sesame & lemon éclair, coconut & mango lamington and green tea-flavoured jelly. To find out more about Palace Hotel Tokyo and their fabulous new menu head to https://en.palacehoteltokyo.com/restaurants-bars/