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
BARBECUED IBERICO PORK SHOULDERSavoy Cabbage, Pancetta
DODINE OF MEGUMI GAMO FROM AICHIBoudin Noir, Pickled Vegetables
COD TARAMACrudités, Flatbread
SCALLOP AND AMAEBI TORTELLINIwith Seaweed Butter
EXOTIC RUM BABA
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
- December 24, 25 & 31Reserve now
Festive dinner
Join us for dinner at Michelin-selected MAISON MARUNOUCHI for dishes such as 90-day aged Ozaki beef paired with charcoal-grilled pomme pont neuf and black truffle, as well as lobster gougère and foie gras terrine. JPY 35,000 per person. - January 1 – February 28Reserve now
Strawberry & Chocolate Afternoon Tea
Savour sweet strawberries paired with savoury creations in our new afternoon tea set. Begin with a strawberry-herb welcome drink, followed by five strawberry-inspired desserts, including a toasted almond milk parfait. Elegant savoury dishes by a Michelin-distinguished chef complete this seasonal experience. Weekdays: JPY 7,900; weekends and public holidays: JPY 9,100. - Available for dinnerReserve now
Harmony of Tastes
Delight in the essence of a Parisian bistro with a four-course experience. Enjoy an array of canapés, appetizers, entrées and desserts, each accompanied by a cup of coffee or tea. JPY 7,000 per person.
More Dining Options
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.
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.