Meet, connect and mingle at our bright and airy Parisian-style bistro, offering a warm welcome at any time of day with views of the Shinkansen bullet trains and glittering cityscapes. Michelin-distinguished Chef Daniel Calvert presents a dynamic menu of bistro classics and all-time favourites, ideal for power meetings, relaxed brunches and lively celebrations alike.
Awards
- Michelin-selected restaurant on MICHELIN Guide Tokyo 2024 & 2025
Hours and information
- Breakfast
- 7:00 am – 10:00 am
- Lunch
- 11:30 am (last order at 4:15 pm)
- Afternoon Tea
- 11:30 am – 6:00 pm (Last order at 6:00 pm)
- Dinner
- 5:00 pm – 10:00 pm (Last order at 9:30 pm)
- Location
- Seventh Floor
Signature Dishes
POT-ROASTED HOKKAIDO VENISON LOINKintoki Carrots, Spaetzle
BARBECUED IBERICO PORK SHOULDERSavoy Cabbage, Pancetta
DODINE OF MEGUMI GAMO FROM AICHIBoudin Noir, Pickled Vegetables
COD TARAMACrudités, Flatbread
SCALLOP AND AMAEBI TORTELLINIwith Seaweed Butter
SEASONAL SUNDAE
Meet the Team
Raul Savi
ChefWith a passion for making the most of every ingredient, Chef Raul Savi brings a “nose-to-tail” and “root-to-shoot” approach to MAISON MARUNOUCHI. Blending a classical culinary background with fresh enthusiasm, Chef Savi is elevating the offerings at our dynamic French bistro, with a focus on high-quality meats and preserved foods. Prior to joining the Four Seasons team, Savi made his mark at a two-Michelin-starred restaurant in Whatley Manor, England, along with playing an instrumental role in the launch of an innovative food truck by the Chef Niall Keating. Chef Savi’s philosophy continues to be centred around a deep respect for ingredients.
“Life as a chef is filled with never-ending learning and discovery. Food has a way of surprising you, and I like surprises!”
Patrick Thibaud
Executive Pastry ChefWith more than 17 years in the world of haute pastry, Pastry Chef Patrick Thibaud brings a finely honed sweet sensibility to Four Seasons Hotel Tokyo at Marunouchi. Marrying diligent precision with fresh creativity, his pastry-making approach is centred around “the architecture of taste,” a complex yet seamless confluence of multiple flavours and textures that unfold with each bite, keeping the palate engaged and interested. At MAISON MARUNOUCHI, the focus is on “the French connection,” classical desserts reimagined with playful touches and interactive elements. Chef Thibaud finds the entire process of bringing a new idea to life deeply satisfying, from brainstorming and recipe-testing to working together with his team to deliver a dessert that evokes smiles of delight and wonder.
“Being a pastry chef in Japan is an absolute pleasure, thanks to the availability of incredible ingredients and the focus on grasping each and every technique.”
Events
- January 1 – February 28Reserve now
Strawberry & Chocolate Afternoon Tea
Celebrate the season of Japanese winter strawberries with five strawberry-rich desserts crafted by Executive Pastry Chef Patrick Thibaud. Creations include Dark Chocolate and Strawberry Choux, as well as Strawberry, Orange and Cardamom Cake, to showcase this fruit in its peak-season glory. Weekdays: JPY 7,900; weekends and public holidays: JPY 9,100. - March 1 – April 14Reserve now
Sakura Afternoon Tea
Arriving in soft blushes of pink, our Sakura Afternoon Tea brings Japan’s most celebrated season to your table. Indulge in cherry blossom–infused sweets paired with matcha and white chocolate accents, each creation capturing the essence of spring. Complemented by an exclusive sakura tea blend, this experience invites you to savour the beauty of the season. Weekdays: JPY 7,900; weekends and public holidays: JPY 9,100. - Available year roundReserve now
MENU MARUNOUCHI
Indulge in MENU MARUNOUCHI, our four-course experience that includes canapés, an appetizer, entrée and dessert. The finale is a seasonal strawberry pavlova. Price starts at JPY 10,000.
More Dining Options
DetailsSÉZANNE
Join Executive Chef Daniel Calvert for dynamic French cuisine, crafted with a light touch and plated with precision at three-Michelin-starred SÉZANNE. Our show kitchen invites you to engage with the cooking journey, while Andre Fu’s interiors speak a language of relaxed luxury. With seasonally updated menus, an eclectic champagne selection, and classical desserts by our pastry team, there’s always something new to discover.
DetailsThe Bar and Champagne Lounge
Framed by gliding Shinkansen trains and the iconic Tokyo cityscapes, The Bar and Champagne Lounge is a stylish and intimate gathering spot to catch up, relax and dine in style. Perfect for after-work drinks, pre-dinner aperitivo or a nightcap, our bartending team presents creative cocktails and refined classics along with an eclectic selection of champagnes by the glass, curated by Sommelier Nobuhide Otsuka. Enhance your experience with caviar and delectable cuisine by internationally acclaimed chef Daniel Calvert.
DetailsIn-Room Dining
Ideal for time-zone–hopping travellers, impromptu meetings or quiet nights in, our in-room menu features everything from French cuisine to the Zen-like charm of a Japanese breakfast, making dining in your room a special occasion at any time of the day.