The Tokyo Station Hotel Presents a Degustation Course Capturing the Essence of Late Summer and Early Autumn

Blanc Rouge, located within The Tokyo Station Hotel (1-9-1 Marunouchi, Chiyoda-ku, Tokyo), will introduce a new degustation course on Saturday, August 1, 2026, expressing the seasonal shift from summer to autumn. The theme of this year's menu is "Light French Cuisine to Savor the Lingering Warmth of Summer and the First Hints of Autumn."

From August to September, as the intense heat of summer lingers, appetites often wane, yet seasonal ingredients begin to reflect the subtle arrival of autumn. Focusing on the unique charm of this transitional period, the menu highlights the refreshing acidity of vinegars and tomatoes, while deliberately preparing rich seasonal fish like katsuo (returning bonito) and nodoguro (blackthroat seaperch) in a light and delicate style.

Degustation Course: Savoring the Lingering Summer and Early Autumn

The entire course is designed with emphasis on balance, clarity, and refined taste. (Left image) For the appetizer, carefully selected katsuo from Kochi and other regions is used. The fish is gently smoked over straw and smoked wood, then enhanced with citrus-based condiments such as green yuzu and sudachi, sweet-and-tart fruit tomatoes, and balsamic vinegar—adding a refreshing acidity and aromatic depth to its robust umami.

(Center image) The warm appetizer features Ise lobster sourced from Chiba and Kochi, paired with poached lamb from France or Australia. The accompanying sauce is slowly simmered with the lamb’s natural richness, vegetables, and tomatoes, then enriched with spicy harissa and the lobster’s fragrant broth. This innovative dish incorporates elements of Arab cuisine, creating a pleasantly vibrant accent. It is served with couscous—often regarded as the world’s smallest pasta—meant to be enjoyed together with the sauce.

(Right image) The fish course features nodoguro from Wajima, Ishikawa Prefecture, grilled to a fragrant golden crisp, highlighting its plump flesh and high-quality fat. The skin is topped with a light, crisp li-soufflé (a type of Japanese rice cracker), creating a delightful textural contrast. Paired with a vinaigrette of aromatic vegetables and a citrus purée that adds subtle bitterness and acidity, the rich fat is elevated into a refined, balanced flavor.

By skillfully balancing the sweetness, acidity, and aroma of tomatoes, each dish expresses a distinct character. The temperature progression—from cold appetizer to warm appetizer to fish course—is meticulously calculated. The light, rhythmic flow of flavors vividly captures the subtle shift of the seasons. Rooted in classic French techniques while incorporating seasonal ingredients from across Japan, this approach is unique to The Tokyo Station Hotel. More than simply enjoying seasonal ingredients, this new French dining experience is designed to align with the climate and well-being of guests, offering a fresh culinary journey to both domestic and international visitors.

Another highlight is the opportunity to enjoy a refreshing moment within the grand, historic space of Tokyo Station’s Marunouchi Station Building, a designated Important Cultural Property.

Degustation Course: Savoring the Lingering Summer and Early Autumn

Period: August 1, 2026 (Sat) – September 30, 2026 (Wed)

Hours: 11:30–15:00 (Last Order 14:00) | 17:30–21:00 (Last Order 20:00)

Price: ¥22,000 (including tax and service charge)

Menu:

・ An opening bite from the chef

・ Mussels (Mont-Saint-Michel, France)

・ Katsuo (Kochi and other regions)

・ Ise Lobster (Chiba/Kochi), Lamb (France/Australia), Couscous

・ Nodoguro (Ishikawa), Summer Vegetables (Chiba and other regions)

・ Additive-free Eda Wagyu Ribeye (Miyazaki) (75g)

・ Cheese Platter (+¥2,000)

・ Seasonal Dessert

・ Coffee or Tea

・ Petit Fours: Wasanbon Financier and 3 other sweets

※ Reservations and inquiries: Official website | Official reservation site | 03-5220-0014 (Direct line, 11:00–20:00)

※ Image is for illustration purposes only.

Blanc Rouge at The Tokyo Station Hotel

Blanc Rouge

Opened in 2012 during the hotel’s grand renovation, Blanc Rouge is the main dining restaurant. The cuisine is Nouvelle Cuisine Japonais-French Degustation. Signature courses feature over 20 ingredients, with appetizers that harmoniously combine ocean and land delicacies in a single dish. While preserving tradition through French culinary techniques, the chefs actively source seasonal ingredients from across Japan, incorporating modern interpretations. Menus, reflecting the delicate Japanese aesthetic of seasonal change, are updated approximately every two months. Tasting events are also held for guests seeking even greater gastronomic pleasures. The elegant, white-themed space features large semicircular windows, some offering views of trains passing through Tokyo Station. Three private rooms are available, ideal for anniversaries, business entertaining, and other occasions. The sommelier-curated wine list includes approximately 1,200 bottles, featuring domestic wines from eastern Japan and selections from around the world.

The Tokyo Station Hotel

Opened in 1915 within the Marunouchi Station Building of Tokyo Station, The Tokyo Station Hotel has welcomed countless domestic and international guests with its magnificent architecture and state-of-the-art facilities for its time. In 2003, the station building was designated an Important Cultural Property of Japan, leading to a temporary closure from 2006 for full restoration and renovation. In 2012, the hotel reopened as a modern urban hotel with 150 European-classic-style guest rooms, 10 restaurants and bars, a fitness center, spa, and banquet facilities. Carrying forward over a century of history, the hotel embraces the concept of "Classic Luxury—timeless, high-quality moments loved across generations," delivering empathetic hospitality that resonates with guests’ hearts. As the only hotel where guests can stay within a designated Important Cultural Property, and the second-oldest existing hotel in Tokyo, it boasts an unparalleled location adjacent to Tokyo Station, offering convenient access not only to the capital region but to destinations across Japan.