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.


April 16 – June 15, 2022
*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


Spring Green Semi Buffet Dinner Lobster

Menu Details

Served at your table

  • Seafood on ice
    Atlantic lobster (half size)
    Poached shrimp
    Citrus yellowfin tuna
    (Remoulade, cocktail sauce, vinegar, lemon)
  • Spring Semi Buffet Dinner Hot Food

    Buffet station – all you can taste


  • Sliced homemade smoked salmon, citrus and fennel salad
  • White fish brandade
  • Bonito carpaccio, shallot and ginger dressing, watercress
  • Verrine, yellowfin tuna tartar, avocado

  • Salmon and shrimp chowder

    Spring Green Semi Buffet Dinner Roasted Beef


  • White fish and spring vegetables cocotte
  • Seafood pasta gratin
  • Rotisserie Australian sirloin, roasted rosemary and garlic potatoes

  • 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



    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:

    SDGs: Sustainable Development Goals at Grand Hyatt Tokyo

    SDGs 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.


    +81 3 4333 8781
    The French Kitchen
    6:30 a.m. - 10:30 a.m.
    11:30 a.m. - 2:30 p.m.
    (weekends and national holidays 11:30 a.m. - 3:00 p.m.)
    2:30 p.m. - 5:00 p.m.
    (weekends and national holidays 3:00 p.m. - 5:00 p.m.)
    6:00 p.m. - 9:30 p.m.
    11:00 a.m. - 9:30 p.m.

    *Hours of operation have changed. Please click here for more info