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An exciting addition to Tokyo’s rich culinary scene, Towers is a contemporary grill restaurant.

The new establishment serves luxuriously simple, wholesome and seasonal ingredients, sourced from the most high quality suppliers across Japan and beyond, grilled to perfection by its team of experienced chefs.

In addition to Akaushi prime rib from Kumamoto and fresh seasonal fish sourced from local fishermen, the menu includes a medley of seafood and chops, perfectly partnered with an expert selection of wine.  Other highlights include its relaxed weekend brunch plus a signature lunchtime dessert trolley.

The atmosphere is welcoming and relaxed while the setting is as eye-catching as the food: a clean-lined décor of dark woods, leather seating and abstract metallic sculptures set a contemporary tone.


Franckelie Laloum, Executive Sous Chef / Chef de Cuisine Towers

The French-born chef Franckelie Laloum had more than a decade of experience in mainly Michelin-starred restaurants under his belt when he joined The Ritz-Carlton, Tokyo team in 2014.

The acclaimed establishments for which he has previously worked include the Shangri-La, Shanghai, where he was Chef de Cuisine, resulting in a string of awards. He is also formerly Chef de Cuisine at Maison Pic, a historic hotel and restaurant in Valence, France, and the founding Chef de Cuisine in the Hotel Mardan Palace, Aquamarine in Turkey.

Since joining the Ritz-Carlton, Tokyo, he has masterminded an overhaul of the hotel’s culinary business strategies in addition to overseeing menu preparations and kitchen operations.

Chef Laloum also revels in sourcing and forging meaningful relations with some of the finest organic and sustainable farmers and food suppliers across Japan, from beef in Kumamoto to fruit jams in Nagano.

His latest role as Chef de Cuisine of Tower showcases his culinary talents at their very best, with his dishes showcasing the best of Japan’s fresh ingredients - the simplicity of the flavors often belying the complexity of the techniques used to create them.


Menu recommendations

Roasted Ribeye

A highlight for visitors to the new Towers is likely to be the first class beef. Center stage is Akaushi, a red beef from Kumamoto in southern Japan. The meat was personally selected by Chef Laloum for Its lean and juicy qualities, which he believes have an affinity with meat flavors often seen in his native France. The chef has also masterminded a special sauce, designed to heighten the five-star qualities of the beef: a contemporary twist on the classic Béarnaise sauce, it contains a delectable mix
of tarragon, horseradish and mint.

Poultry Pie

With its intricately latticed pastry top design, the restaurant’s signature Poultry Pie is as likely to turn heads as it is to whet appetites. It contains a mix of seasonal poultry, with ingredients depending on the time of year – among them, Nagoya Cochin chicken, Kyoto duck, foie gras, chicken liver and pigeon. The pie is as complex to make as it is richly flavorsome:  the stuffing is made using three different techniques, with some ingredients blended, some mixed in a grinder and others hand-cut.

The end result is a warm and homely yet exquisitely crafted dish that is firmly rooted in traditional French cuisine.