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In concert with the special exhibition The Art of Portraiture in the Louvre Collections, held at the nearby National Art Center, Tokyo from May 30 through September 3, The Ritz-Carlton, Tokyo is pleased to present a number of special Louvre inspired menu items.

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Our popular Summer Sundaes are back! 

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Quench your summer thirst with a refreshing cocktail from our new series made with iced teas of the world.

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For just two nights only, chef Kenichi Fujiwara of the three-starred Komagorestaurant in Nishinomiya, Hyogo, will open a pop-up in our Hinokizaka restaurant. Kanto residents should not miss this rare opportunity to enjoy such sought-after delicacies as red sea urchin from Yura, Awajishima, wild sweet sh from Kyoto, black abalone, pike conger, and a classic simmered dish showcasing Fujiwara’s exquisite dashi broth.

The special menu is priced ¥22,000 per person, exclusive of tax and service charge.

For reservation and inquiry, please call +81.3.6434.8711 or via email.

SUMMER MENUS AT AZURE 45Chef Shintaro Miyazaki pulls out all the stops when sourcing ingredients from his trusted producers around the country. 

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Wrapped in delicate French pastry, our Choux à la crème cream puffs comes in six different flavors. Their luscious crème pâtissière is rich with the taste of whole vanilla beans.

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Hinokizaka executive sous chef Hisao Ishida welcomes up to seven guests to an intimate kappo-style dining experience. Cooking meets performance art as Ishida prepares tantalizing dishes right in front of your eyes, transforming simple yet carefully selected ingredients into unforgettable feasts.

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Chocolatier Takashi Iida premieres five new pralines this spring. Artistically designed using premium chocolate, they’re infused with the flavors of apricot tonka, blueberry, white tea, banana rum and cherry.

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June 2 - September 2
Every Saturday, Sunday, and holiday / 11:30 a.m. - 2:30 p.m.

Sip chilled flutes of free-flow champagne over a leisurely weekend brunch at Towers, while overlooking two of the city’s most iconic high-rises—Tokyo Tower and Tokyo Skytree. Your choice of either The Ritz-Carlton Private Cuvée or Ruinart Blanc de Blanc is sure to bring extra lift to your weekend.

The brunch is priced from ¥6,500, additional ¥7,000 for a 90-minute free-flow of The Ritz-Carlton Private Cuvée and ¥11,000 for a 90-minute free-flow of Ruinart Blanc de Blanc per person, exclusive of tax and service charge.

For reservation and inquiry, please call +81.3.6434.8711 or via email.


Until July 29
11 a.m. - 11 p.m. (Eat-in until 10:30 p.m.)

Chef Jimmy Boulay’s colorful cube cakes featuring seasonal fruits have won a strong following since La Boutique opened earlier this year in March. This season’s top recommendation is pineapple. Its sweetly tart goodness will refresh you on long afternoons when the sun is high in the sky.

Pineapple cake ¥1,100
Pineapple gâteau de voyage ¥1,000
Prices are subject to tax and service charge.

For inquiry, please call +81.3.6434.8711 or via email.


June 1 - September 30
Every Wednesday / 11:30 a.m. - 2:30 p.m

Teppanyaki chef Yutaka Taniguchi regularly crisscrosses Japan seeking out
the best Kuroge Wagyu cuts for his meat-loving guests. This summer, he has
settled on amazingly tender cuts that melt in the mouth. Specify the amount
you like, from 100 grams up, and Taniguchi will expertly cook your selection
right before your eyes.

Meat lovers' lunch is priced from ¥4,800 per person, exclusive of tax and
service charge.

For reservation and inquiry, please call +81.3.6434.8711 or via emai.

We believe that happiness begins with breakfast. To ensure that you will enjoy a relaxing and comfortable breakfast, please be advised that your breakfast is available daily at our restaurants on the 45th floor or in your room, offering delectable food creations by our talented chefs.

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  • Modern French cuisine at Azure 45
  • Traditional Japanese cuisine at Hinokizaka

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Visitors can enjoy live performance of classical solo Piano in daytime, and Jazz, R&B, Pop music performed by 2-3 piece bands of various vocals and piano, saxophone and bass  at nighttime.

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