Spring “Green” Semi-Buffet Dinner Featuring Roast Beef and Sustainable Seafood

The French Kitchen is offering a new spring semi-buffet dinner featuring a lineup of fresh seafood that is sustainably caught or responsibly farmed. In addition to the seafood, diners may also enjoy The French Kitchen’s popular roast beef as well as dishes made with misshapen vegetables in collaboration with a local company working to reduce food waste, the Food Loss Bank. End the meal on a sweet note with an array of unlimited seasonal desserts made by award-winning pastry chefs, which can all be enjoyed on the open-air terraces or the main dining room.

Period

April 16 – June 15, 2022
Dinner
*Operational hours are subject to change. Click here for the latest operational hours.

Menu (Inc. tax / exc. service charge)

Spring “Green” Semi-Buffet Dinner　★NEW

Food only – JPY 8,800 per person
With champagne free-flowing – JPY 13,200 per person

Weekday only / Online special plan
With one glass of sparkling wine
Value of JPY 10,120 → JPY 8,800 per person (14% off)

Click here for reservations

Menu Details

Served at your table

Seafood on ice
Atlantic lobster (half size)
Poached shrimp
Citrus yellowfin tuna
(Remoulade, cocktail sauce, vinegar, lemon)

Buffet station – all you can taste

[Appetizer]

Sliced homemade smoked salmon, citrus and fennel salad

White fish brandade

Bonito carpaccio, shallot and ginger dressing, watercress

Verrine, yellowfin tuna tartar, avocado

[Soup]

Salmon and shrimp chowder

　

[Main]

White fish and spring vegetables cocotte

Seafood pasta gratin

Rotisserie Australian sirloin, roasted rosemary and garlic potatoes

[Dessert]

Seasonal dessert buffet

*Beverages included in the champange free-flowing plan (limited to 90 minutes)

Champagne

White and Red Wine

Cocktails

Beer

Soft Drinks

Click here for reservations

Regarding Precautionary Measures

Hygiene buffet image

At The French Kitchen, we are taking the following precautionary measures for your safety and peace of mind. We appreciate your understanding and cooperation.

We kindly request that all customers disinfect their hands at the buffet, and use masks and gloves.

We have installed sneeze guards at the buffet.

Tongs are replaced every 15 minutes
（certain foods will be served at the table.）

To secure a social distance between guests, the buffet line will move in one direction.

* Click here for Grand Hyatt Tokyo Precautionary Measures

About FOOD LOSS BANK

FOOD LOSS BANK was established in September 2020 with the aim of connecting people and improving the environment starting with food loss reduction. With three main activities focused on respecting diversity, being cyclical and being sustainable, the company is developing various projects such as production and sales of food and beverages using produce and flowers that would otherwise go to waste, sharing proposals and information to reduce food loss at home, providing partners and restaurants with information on food loss ingredients and producing ongoing collaborations with their “UGLY LOVE” brand focused on using irregular fruits and vegetables.

Official Website: www.foodlossbank.com

SDGs: Sustainable Development Goals at Grand Hyatt Tokyo

Grand Hyatt Tokyo actively works to support the SDGs with initiatives such as energy conservation, environmental protection, local production for local consumption, enhancing the work environment for employees, supporting the community / providing disaster-resistant facilities and contributing to local non-profit organizations.

Click here for details

The French Kitchen All-Day Dining

Phone

+81 3 4333 8781

Website

The French Kitchen

Hours

Breakfast: 6:30 a.m. - 10:30 a.m.
Lunch: 11:30 a.m. - 2:30 p.m.
(weekends and national holidays 11:30 a.m. - 3:00 p.m.)
Afternoon: 2:30 p.m. - 5:00 p.m.
(weekends and national holidays 3:00 p.m. - 5:00 p.m.)
Dinner: 6:00 p.m. - 9:30 p.m.
Bar: 11:00 a.m. - 9:30 p.m.