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Dagli altri Paesi
At Amber Palace, the ambiance is Old World China, from the antique wood paneling to the traditional musical instruments displayed and the rich, amber color scheme throughout.
From Peking duck to dim sum and steamed abalone to bird’s nest, the latest fine dining outpost of the same restaurant management group known for its Michelin-starred Fureika in Azabu serves up Marunouchi’s finest Shanghainese and Cantonese cuisines.
1 Star Michelin
Executive Chef: Tang Kwok Fai
Esterre is a fine dining restaurant showcasing contemporary French haute cuisine in partnership with DUCASSE Paris. A core pillar of the restaurant is local sourcing. In line with Ducasse’s philosophy of uncovering what high-quality ingredients can be found in a given destination and then applying French culinary techniques to their preparation, Esterre will serve up the best produce from Japan.
Awarded 1-Michelin Stars
Executive Chef: Manabu Ichizuka
Manager: Kenji Sato
At the hotel’s all-day restaurant, guests can dine al fresco moat-side on a spacious terrace or cozy up by a larger-than-life fireplace while enjoying the bustle of the open-style show kitchen.
Executive Chef: Eiji Okamura
Manager: Toru Koiwa
With an interior that seats 50 and an outdoor terrace that seats 25, the intimate Lounge Bar Privé’s sixth floor perch offers a vantage point for Tokyo’s vibrant business district and the Imperial Palace gardens. The cosmopolitan menu includes selections referencing American and French classics, with Japanese touches throughout.
Manager: Takao Usui
The Royal Bar, a classic from the original Palace Hotel, was brought back to life with plush velvets, rich leathers and exquisite woodwork--and they’re still smoking cigars and mixing martinis the old-fashioned way. The counter is actually a restoration of the original 1961 bar designed by “Mr. Martini,” the hotel’s first and long-time bartender.
Manager: Mitsuru Morita
Operated by Michelin-starred Shinji Kanesaka, the hotel’s 20-seat sushi bar is housed in the hotel’s signature Japanese restaurant Wadakura. Kanesaka’s one and only outpost in the prestigious Marunouchi district serves up some of the city’s finest dishes, artfully prepared by skilled celebrants of sushi.
Taking center stage in the main lobby, the hotel’s most convivial gathering spot is marked by a towering fireplace to one side and a grand white Steinway on the other. By day, kimono-clad staff serve a contemporary twist on Japanese afternoon tea. After sunset, the cozy setting morphs into a buzzy, chic cocktail lounge.
The hotel’s signature Japanese restaurant offers a quartet of spectacular dining options, including a sushi outpost operated by Michelin-starred Shinji Kanesaka as well as an authentic tempura bar called Tatsumi and a theatrical teppanyaki grill named Go. Additional offerings include set shabu-shabu, sukiyaki and kaiseki courses.
Executive Chef: Keiji Miyabe
Manager: Hiroaki Iizuka
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