T H E P A L A C E seasonal information Spring 2014
S p r i n g a t P a l a c e H o t e l T o k y o Discover the delights of spring with sumptuous seasonal delicacies, cherry blossom-scented sweets, and divinely relaxing spa treatments. S p e c i a l a c c om mo d at ion pl a n s a nd ot her indulgences invite you to savor springtime with all your senses.
SPR I NG CU ISI N E -NAGOMI- 21,000 Japa nese Restaura nt WA DAKUR A 6F Nagomi for Spring 21,000 A full-course interpretation of the delights and delicacies of springtime. 2014 3 1 ( ) 5 31 ( ) Available March 1 (Sat.) through May 31 (Sat.) 8,400 Wagyu Sirloin Steak in a Lacquer Box 8,400 A tender wagyu sirloin steak on a bed of rice, served with traditional accompaniments. Available for lunch only; please be aware that quantities may be limited. Lunch 5,250 Dinner weekdays 13,650 weekends, holidays 10,500 Lunch 11:30a.m.- 2:30p.m. Dinner 5:30p.m.- 10:00p.m. Tel: 03-3211-5322 Hanami Bento -HARUKA- 6,300 3 10 ( ) 4 20 ( ) 11:30a.m.- 2:30p.m. Hanami Bento Haruka 6,300 A colorful kaiseki meal meticulously arranged in three-tiered lacquer boxes. Available March 10 (Mon.) through April 20 (Sun.); 11:30a.m.- 2:30p.m. Not available for take-out.
SPRING CUISINE Tempura TATSUMI 6F 2014 3 1 ( ) 4 30 ( ) Available March 1 (Sat.) through April 30 (Wed.) Teppa nya k i GO 6F 8,400 ( 9 ) 13,650 ( 9 ) Lunch course Tsutsuji 8,400 (9 items with a focus on seasonal mountain vegetables) Dinner course Azami 13,650 (9 items with a focus on seasonal seafood) Lunch 5,250 Dinner 10,500 Due to an increase in consumption tax, prices will be revised from April 1. Lunch 11:30a.m.- 2:30p.m. Dinner 5:30p.m.- 10:00p.m. Tel: 03-3211-5322 2014 3 1 ( ) 4 30 ( ) Available March 1 (Sat.) through April 30 (Wed.) -HARUKAZE- 10,500 ( 10 ) -KAORI- 21,000 ( 10 ) Lunch course Harukaze 10,500 (10 courses including sakura dai (cherry sea bream) shinjo ikomi) Dinner course Kaori 21,000 (10 courses including marinated sakura dai, grilled clams and mountain vegetables, bamboo shoots) Lunch 5,250 Dinner 13,650 Lunch 11:30a.m.- 2:30p.m. Dinner 5:30p.m.- 10:00p.m. Tel: 03-3211-5322
5,200 Poached egg wrapped in vanilla milk, braised morel mushrooms with Vin Jaune, thyme crouton, green pea emulsion 5,200 7,200 Roasted lamb chop, spring vegetables Viennoise 7,200 6,200 Duck foie gras Doigt de fée style with strawberry, Madagascan wild Voatsiperifery pepper, asparagus and smoked duck 6,200 SPRING CUISINE French Restaura nt CROW N 6F 2014 3 1 ( ) 5 31 ( ) Available March 1 (Sat.) through May 31 (Sat.) (11:30a.m.- 2:00p.m.) (5:30p.m.- 9:30p.m.) 6,300 12,600 Lunch Course (11:30a.m.- 2:00p.m.) 6,300 Dinner Course (5:30p.m.- 9:30p.m.) 12,600 6,500 Slow cooked Scottish salmon Label Rouge with olive oil, flying fish roe, sorrel butter 6,500 Lunch 11:30a.m.- 2:30p.m. Dinner 5:30p.m.- 10:00p.m. Tel: 03-3211-5317
SPRING CUISINE A l l-day Dining GR A ND K ITCHEN 1F 2 1,900 Green and white asparagus sautée, Hollandaise sauce with tarragon 1,900 2014 3 1 ( ) 5 31 ( ) Available March 1 (Sat.) through May 31 (Sat.) 1,900 Terrine of scallops and spring vegetables 1,900 (6:00a.m.- 10:30a.m.) 2,500 (11:30a.m.- 2:30p.m.) 2,900 / 3,800 / 5,500 (5:30p.m.- 10:00p.m.) 3,800 / 5,800 / 6,800 Breakfast (6:00a.m.- 10:30a.m.) 2,500 Lunch Course (11:30a.m.- 2:30p.m.) 2,900 / 3,800 / 5,500 Dinner Course (5:30p.m.- 10:00p.m.) 3,800 / 5,800 / 6,800 3,400 Sea bream, clams, carnaroli rice with thyme flavor 3,400 3,300 Lamb and vegetable skewers, couscous, gravy and harissa 3,300 3,200 Greenling, puree of carrots, salad of fennel and dried mullet roe 3,200 Sakura Sweets 1,500 3 10 ( ) 4 20 ( ) 11:00a.m.- 11:00p.m. Sakura parfait 1,500 Available March 10 (Mon.) through April 20 (Sun.); 11:00a.m.- 11:00p.m. 6:00a.m.- 11:00p.m. Tel: 03-3211-5364
SPRING CUISINE Chinese Restaura nt A MBER PA L ACE 5F (2 ) 637 (2 ) 637 Steamed watercress dumplings (2 pieces) 637 Steamed nanohana (rapeseed) dumplings (2 pieces) 637 2014 3 1 ( ) 5 31 ( ) Available March 1 (Sat.) through May 31 (Sat.) (2 ) 2,182 2 Grouper with pine-nuts in sweet & sour sauce (for two) 2,182 Photo shows portion for two ( 7 ) ( 9 ) 2 6,000 12,000 Lunch course (7 courses including our famed Peking Duck) from 6,000 Dinner course (9 courses including our famed Peking Duck) from 12,000 Courses prepared for a minimum of 2 persons Lunch 3,400 Dinner 7,350 Lunch 11:30a.m.- 2:30p.m. Dinner 5:30p.m.- 10:00p.m. Tel: 03-5221-7788 Sushi K A NESAK A 6F 5,040 10,500 (8 ) 4 1 ( ) Lunch 5,040 Dinner 10,500 Private dining room for up to 8 persons Due to an increase in consumption tax, prices will be revised from April 1. Lunch 11:30a.m.- 2:00p.m. Dinner 5:00p.m.- 10:00p.m. Tel: 03-3211-5323
SPRING CUISINE Past r y Shop SW EETS & DELI B1F & 2014 3 1 ( ) 5 31 ( ) Available March 1 (Sat.) through May 31 (Sat.) SAKURA FAIR Sakura Sweets 2014 3 10 ( ) 4 20 ( ) Available March 10 (Mon.) through April 20 (Sun.) New Pastries 630 Montelimar 630 630 Tartelette aux fraises 630 630 & Framboisier 630 525 Pudding à la fleur de Sakura 525 6 2,100 Macaron Sakura 2,100 252 Sakura sweet bread 252 New Breads ( ) 252 Yuzu et chocolat blanc 252 ( & ) 294 Asperge 294 ( & ) 252 Miel 252 892 Confiture Sakura 892 840 Sakura flavored honey syrup 840 10:00a.m.- 8:00p.m. Tel: 03-3211-5315
Lobby Lounge THE PA L ACE LOU NGE 1F SPRING CUISINE Ma in Ba r ROYA L BA R 1F 2014 3 1 ( ) 5 31 ( ) 2:00p.m.- 3:00p.m. Available March 1 (Sat.) through May 31 (Sat.) Reservations accepted on weekdays during 2:00p.m.- 3:00p.m. for guests ordering the Afternoon Tea. 2014 3 1 ( ) 4 30 ( ) Available March 1 (Sat.) through April 30 (Wed.) Also available at The Palace Lounge 2,400 14,000 Veuve Clicquot Rosé Glass 2,400 Bottle 14,000 Sakura Champagne Cocktails (Rosé Champagne) 2014 3 10 ( ) 4 20 ( ) Available March 10 (Mon.) through April 20 (Sun.) Also available at The Palace Lounge & 2:00p.m.- 4:30p.m. Spring Afternoon Tea 3,800 Artfully arranged in a trio of layered lacquer boxes, delicacies for afternoon tea evoke the elements of spring in Japan. Hours: 2:00p.m.- 4:30p.m. 3,800 Sakura Ichigo Thawing Berry 3 2,000 2,000 each Saturday Jazz Nights 2014 3 15 4 19 5 17 Dates: March 15, April 19, May 17 11:30a.m.-midnight Saturdays, Sundays & holidays 5:00p.m.-midnight Tel: 03-3211-5318 10:00a.m.- midnight Tel: 03-3211-5309
SPRING CUISINE Lounge Ba r LOU NGE BA R PR I V É 6F 2014 3 31 ( ) Available through March 31 (Mon.) Nicolas Feuillatte Brut Réserve Rosé Champagne & Mojitos & 2014 4 1 ( ) 5 31 ( ) Available April 1 (Tue.) through May 31 (Sat.) 11:30a.m.- midnight Tel: 03-3211-5319 1,800 13,500 Glass 1,800 Bottle 13,500 PIPER-HEIDSIECK ROSÉ SAUVAGE Rosé Champagne Mojito Sakura Mojito 2,400 14,000 Glass 2,400 Bottle 14,000 2,400 2,400 2,100 2,100 S PA T R E A T M E N T S F O R S P R I N G Menu 1 (50 ) (80 ) Celestial Therapy (50 minutes) Precious Rose Quartz Facial (80 minutes) 130 41,000 Indulge in a tranquil treatment with herb-infused oils, followed by a stimulating anti-aging facial using precious rose quartz crystals. 130 minutes 41,000 Menu 2 (50 ) (80 ) 130 37,000 Mineral Body Scrub (50 minutes) Celestial Journey (80 minutes) A scrub with French mineral salts to rejuvenate your skin, followed by a deeply relaxing body treatment and a Made to Measure Facial. 130 minutes 37,000 Tel: 03-3211-5298 (6:30a.m.- 10:00p.m.)
ACCOMMODATION PACKAGES Amenities G I R L' S N I G H T O U T (Limited availability/ladies only) ( ) 2014 7 31 ( ) Available through July 31 (Thur.) 1 per room ( 45 ) Deluxe (Park-side; 45 ) ( 55 ) Grand Deluxe (Park-side; 55 ) 2 3 2 3 58,000 70,500 63,000 75,000 2 3 1 1 ( ) 3 1 Prices are for double or triple occupancy per room, per night, including breakfast, consumption tax and service charge. Tokyo Metropolitan Accommodation Tax will be levied separately. An extra bed will be provided for triple occupancy. (1 1 ) ( )& ( ) 1 1 1 ( ) 1F A welcome fruit plate (one plate per room) plus your selection of Marron Chantilly - a Palace Hotel tradition- with a tea of choice OR a bottle of wine with appetizers, served in the room. Menu details are available upon reservation. An amenity kit of French-made OMNISENS spa products featured at evian SPA TOKYO, including hand cream, green soap, body lotion and shower gel for each guest (one kit per stay). Buffet breakfast at Grand Kitchen (1F) or American breakfast served in the room. Tel: 03-3211-3790 9:00a.m.- 6:00p.m. w w w.pa lacehotel.co.jp/club Tel: 03-3211-5218
Profile: 1971 1995 1997 2009 SH 09 Born in Gifu Prefecture, Japan, 1971. Ohmaki graduated from the Faculty of Fine Arts at Tokyo University of the Arts in 1995, completing an M.A. in sculpture at the Graduate School of Fine Arts in 1997. In 2009, he won the SH Contemporary 09 Best Young Artist Award. Ohmaki has used simple materials to produce a succession of installations that casually, flamboyantly and boldly transform the space in which they appear, making him one of today's most closely watched young artists. He exhibits both in Japan and overseas, and teaches sculpture at Tokyo University of the Arts. Size: w800 h800mm Location: 22F 22F Garden Suite Uchibori-dori Ave. Hibiya-dori Ave. The Imperial Palace Otemachi Sta. C13b Exit Otemon C O V E R A R T Marunouchi North Exit JR Tokyo Sta. Eitai-dori Ave. PALACE HOTEL TOK YO 1-1-1 Marunouchi, Chiyoda-ku, Tokyo 100-0005 JAPAN 100-0005 1-1-1 Tel: 03-3211-5211 www.palacehoteltokyo.com Echoes-Infinity Echoes-Infinity Shinji Ohmaki ACCESS: C13b JR 8 30 60 Direct access from Otemachi Subway Station Exit C13b via underground passageway 8-minute walk from JR Tokyo Station (underground passageway is also available) 30 minutes from Haneda International Airport by car 60 minutes from Narita International Airport by car Depicted with traditional f lower shapes and patterns, a garden draws the viewer in, layering into the invisible distance, evoking the ephemeral nature of mankind s endless exertions. ( & ) Menus are subject to change. Kindly inform our staff prior to ordering if you have any food allergies or are observing dietary restrictions. Unless otherwise indicated, all prices include consumption tax and are subject to service charge. (Service charge is not levied at Pastry Shop SWEETS & DELI or evian SPA TOKYO.) 2014 2