- Menu Selection -
・Signature Consommé Soup

Amuse-Bouches
・Firefly squid & rape blossoms tartine
・Duck rillettes monaka
・Prosciutto & plum galette
・Tuna with rémoulade sauce
・Paprika & cauliflower cream, and more

Hors-d'œuvre
・Pâté en croûte
・Moules marinières (mussels)
・Onion tart
・Jellied pork knuckle (eisbein) terrine
・Seasonal fish carpaccio
・Beet salad
・Feta, kale & quinoa salad
・Spring cabbage & praliné salad
・Assorted charcuterie, and more

Live Station
・Raclette featuring Miura vegetables and root vegetables

Main Dish (Choose One)
・Pan-seared fish of the day with herb aroma
・Roasted Yamayuri Pork loin
・Pan-seared Japanese beef loin + JPY 1,500

Bread
・Pain de campagne
・Kouglof
・Focaccia

Desserts
・Paris-Brest
・Strawberry mousse with condensed milk & clotted cream
・Chocolate gâteau with Darjeeling brûlée
・Free-range egg caramel pudding or strawberry shortcake, and more

Drinks
・Specialty coffee or tea (includes two cups)

※ Notes ※
This plan is exclusively available via online reservation.
Other discounts cannot be applied to this plan.
Lunch buffet is valid for 90 minutes only.
Images are for illustrative purposes only.
Menu items are subject to change depending on ingredient availability.
Prices include consumption tax and a 15% service charge.

- Menu Selection -
・Signature Consommé Soup

Amuse-Bouches
・Firefly squid & rape blossoms tartine
・Duck rillettes monaka
・Prosciutto & plum galette
・Tuna with rémoulade sauce
・Paprika & cauliflower cream, and more

Hors-d'œuvre
・Pâté en croûte
・Moules marinières (mussels)
・Onion tart
・Jellied pork knuckle (eisbein) terrine
・Seasonal fish carpaccio
・Beet salad
・Feta, kale & quinoa salad
・Spring cabbage & praliné salad
・Assorted charcuterie, and more

Live Station
・Raclette featuring Miura vegetables and root vegetables

Main Dish (Choose One)
・Pan-seared fish of the day with herb aroma
・Roasted Yamayuri Pork loin
・Pan-seared Japanese beef loin + JPY 1,500

Bread
・Pain de campagne
・Kouglof
・Focaccia

Desserts
・Paris-Brest
・Strawberry mousse with condensed milk & clotted cream
・Chocolate gâteau with Darjeeling brûlée
・Free-range egg caramel pudding or strawberry shortcake, and more

Drinks
・Specialty coffee or tea (includes two cups)


※ Notes ※
Lunch buffet is valid for 90 minutes only.
Images are for illustrative purposes only.
Menu items are subject to change depending on ingredient availability.
Prices include consumption tax and a 15% service charge.

- Menu Selection -
・Signature Consommé Soup

Amuse-Bouches
・Firefly squid & rape blossoms tartine
・Duck rillettes monaka
・Prosciutto & plum galette
・Tuna with rémoulade sauce
・Paprika & cauliflower cream, and more

Hors-d'œuvre
・Pâté en croûte
・Moules marinières (mussels)
・Onion tart
・Jellied pork knuckle (eisbein) terrine
・Seasonal fish carpaccio
・Beet salad
・Feta, kale & quinoa salad
・Spring cabbage & praliné salad
・Assorted charcuterie, and more

Live Station
・Raclette featuring Miura vegetables and root vegetables

Main Dish (Choose One)
・Pan-seared fish of the day with herb aroma
・Roasted Yamayuri Pork loin
・Pan-seared Japanese beef loin + JPY 1,500

Bread
・Pain de campagne
・Kouglof
・Focaccia

Desserts
・Paris-Brest
・Strawberry mousse with condensed milk & clotted cream
・Chocolate gâteau with Darjeeling brûlée
・Free-range egg caramel pudding or strawberry shortcake, and more

Drinks
・Specialty coffee or tea (includes two cups)


※ Notes ※
Lunch buffet is valid for 90 minutes only.
Images are for illustrative purposes only.
Menu items are subject to change depending on ingredient availability.
Prices include consumption tax and a 15% service charge.

Make your check-in for your stay at our restaurant without going to the hotel reception. Your room key will be delivered to your table after your lunch.
An exclusive service for stay guest for a relaxing lunch and check-in experience at mesm Tokyo.

- Menu Selection -
・Signature Consommé Soup

Amuse-Bouches
・Firefly squid & rape blossoms tartine
・Duck rillettes monaka
・Prosciutto & plum galette
・Tuna with rémoulade sauce
・Paprika & cauliflower cream, and more

Hors-d'œuvre
・Pâté en croûte
・Moules marinières (mussels)
・Onion tart
・Jellied pork knuckle (eisbein) terrine
・Seasonal fish carpaccio
・Beet salad
・Feta, kale & quinoa salad
・Spring cabbage & praliné salad
・Assorted charcuterie, and more

Live Station
・Raclette featuring Miura vegetables and root vegetables

Main Dish (Choose One)
・Pan-seared fish of the day with herb aroma
・Roasted Yamayuri Pork loin
・Pan-seared Japanese beef loin + JPY 1,500

Bread
・Pain de campagne
・Kouglof
・Focaccia

Desserts
・Paris-Brest
・Strawberry mousse with condensed milk & clotted cream
・Chocolate gâteau with Darjeeling brûlée
・Free-range egg caramel pudding or strawberry shortcake, and more

Drinks
・Specialty coffee or tea (includes two cups)

Dinner Program "Spring Aroma Ensemble"

Amuse Story: The aroma of fresh greenery and spring buds
“Consommé Soup – Morel Mushroom Flavor”
“Marinated Seafood with Elderflower”
“Asparagus Tart with White Asparagus Gelato”

These three amuse-bouches capture the fragrance of spring. The chef’s “signature” consommé soup, scented with rich morel mushroom aroma, is a perfect way to begin the course. The Marinated Seafood with Elderflower is a delicate dish of halfbeak cured with kombu and salt, paired with urui and wild spring vegetables. The Asparagus Tart features layers of goat cheese and white asparagus mousse, served with a gelato made from sweet domestic asparagus slowly cooked in milk, offering the rich flavor of cheese and the deep aroma of asparagus.

Hors d’oeuvre Story: The fresh green aroma of spring leaves
“Salmon Aspic with Spring Vegetables”
Chef Kumamoto’s signature dish, Salmon Aspic, is served with fresh spring vegetables. Enjoy the clean, green aroma of young leafy vegetables. This beautifully jellied trout salmon dish was created when the chef won the 64th Prosper Montagné International Culinary Competition.

Fish Story: A refreshing spring dish with the aroma of lemongrass
“Sautéed Greenling with Citronelle Sauce”
Greenling wrapped in seaweed is shaped into a round form and gently cooked at low temperature. Warm stones placed beneath the plate release the fresh aroma of chopped lemongrass and herbs when water is added. Broad beans, spring vegetables, and a sauce made with clam and shellfish stock enhance the delicate flavor of the fish.

Meat Story: A luxurious spring dish wrapped in the aroma of cherry blossom smoke
“Roasted Noda Duck with Cherry Blossom Aroma”
Noda duck breast is smoked with cherry branches, giving it a soft sakura aroma. Cracking the crisp cherry leaf garnish releases an even more delicate spring fragrance. Served with a rich sauce made from duck stock and brandy, the dish also includes duck leg confit coated with mustard and hazelnuts for added texture and flavor.

Dessert Story: A rich and elegant finish inspired by roses and strawberries
“Strawberry and Pistachio Ensemble”
This colorful dessert features a beautiful contrast of red and green. A crisp tart is layered with pistachio cream and fromage blanc scented with white rose. Topped with a strawberry-shaped mousse, it evokes the image of a spring garden. The white rose fromage blanc has a soft, elegant aroma that gently spreads in the mouth.

Specialty Coffee or Tea / Petit Fours

■■Pairing Drinks■■
Mocktail and wine pairings are available to complement your course.
Please feel free to ask our talent on the day.

● Mocktail Pairing (Non-Alcoholic): ¥4,000
● Wine Pairing: ¥8,000
Prices include tax and service charge.

※ Notes ※
This plan is exclusively available via online reservation.
Other discounts cannot be applied to this plan.
Images are for illustrative purposes only.
Menu items are subject to change depending on ingredient availability.
Prices include consumption tax and a 15% service charge.

Dinner Program "Spring Aroma Ensemble"

Amuse Story: The aroma of fresh greenery and spring buds
“Consommé Soup – Morel Mushroom Flavor”
“Marinated Seafood with Elderflower”
“Asparagus Tart with White Asparagus Gelato”

These three amuse-bouches capture the fragrance of spring. The chef’s “signature” consommé soup, scented with rich morel mushroom aroma, is a perfect way to begin the course. The Marinated Seafood with Elderflower is a delicate dish of halfbeak cured with kombu and salt, paired with urui and wild spring vegetables. The Asparagus Tart features layers of goat cheese and white asparagus mousse, served with a gelato made from sweet domestic asparagus slowly cooked in milk, offering the rich flavor of cheese and the deep aroma of asparagus.

Hors d’oeuvre Story: The fresh green aroma of spring leaves
“Salmon Aspic with Spring Vegetables”
Chef Kumamoto’s signature dish, Salmon Aspic, is served with fresh spring vegetables. Enjoy the clean, green aroma of young leafy vegetables. This beautifully jellied trout salmon dish was created when the chef won the 64th Prosper Montagné International Culinary Competition.

Fish Story: A refreshing spring dish with the aroma of lemongrass
“Sautéed Greenling with Citronelle Sauce”
Greenling wrapped in seaweed is shaped into a round form and gently cooked at low temperature. Warm stones placed beneath the plate release the fresh aroma of chopped lemongrass and herbs when water is added. Broad beans, spring vegetables, and a sauce made with clam and shellfish stock enhance the delicate flavor of the fish.

Meat Story: A luxurious spring dish wrapped in the aroma of cherry blossom smoke
“Roasted Noda Duck with Cherry Blossom Aroma”
Noda duck breast is smoked with cherry branches, giving it a soft sakura aroma. Cracking the crisp cherry leaf garnish releases an even more delicate spring fragrance. Served with a rich sauce made from duck stock and brandy, the dish also includes duck leg confit coated with mustard and hazelnuts for added texture and flavor.

Dessert Story: A rich and elegant finish inspired by roses and strawberries
“Strawberry and Pistachio Ensemble”
This colorful dessert features a beautiful contrast of red and green. A crisp tart is layered with pistachio cream and fromage blanc scented with white rose. Topped with a strawberry-shaped mousse, it evokes the image of a spring garden. The white rose fromage blanc has a soft, elegant aroma that gently spreads in the mouth.

Specialty Coffee or Tea / Petit Fours

■■Pairing Drinks■■
Mocktail and wine pairings are available to complement your course.
Please feel free to ask our talent on the day.

● Mocktail Pairing (Non-Alcoholic): ¥4,000
● Wine Pairing: ¥8,000
Prices include tax and service charge.


※ Notes ※
Images are for illustrative purposes only.
Menu items are subject to change depending on ingredient availability.
Prices include consumption tax and a 15% service charge.

Dinner Program "Spring Aroma Ensemble"

Amuse Story: The aroma of fresh greenery and spring buds
“Consommé Soup – Morel Mushroom Flavor”
“Marinated Seafood with Elderflower”
“Asparagus Tart with White Asparagus Gelato”

These three amuse-bouches capture the fragrance of spring. The chef’s “signature” consommé soup, scented with rich morel mushroom aroma, is a perfect way to begin the course. The Marinated Seafood with Elderflower is a delicate dish of halfbeak cured with kombu and salt, paired with urui and wild spring vegetables. The Asparagus Tart features layers of goat cheese and white asparagus mousse, served with a gelato made from sweet domestic asparagus slowly cooked in milk, offering the rich flavor of cheese and the deep aroma of asparagus.

Hors d’oeuvre Story: The fresh green aroma of spring leaves
“Salmon Aspic with Spring Vegetables”
Chef Kumamoto’s signature dish, Salmon Aspic, is served with fresh spring vegetables. Enjoy the clean, green aroma of young leafy vegetables. This beautifully jellied trout salmon dish was created when the chef won the 64th Prosper Montagné International Culinary Competition.

Fish Story: A refreshing spring dish with the aroma of lemongrass
“Sautéed Greenling with Citronelle Sauce”
Greenling wrapped in seaweed is shaped into a round form and gently cooked at low temperature. Warm stones placed beneath the plate release the fresh aroma of chopped lemongrass and herbs when water is added. Broad beans, spring vegetables, and a sauce made with clam and shellfish stock enhance the delicate flavor of the fish.

Meat Story: A luxurious spring dish wrapped in the aroma of cherry blossom smoke
“Roasted Noda Duck with Cherry Blossom Aroma”
Noda duck breast is smoked with cherry branches, giving it a soft sakura aroma. Cracking the crisp cherry leaf garnish releases an even more delicate spring fragrance. Served with a rich sauce made from duck stock and brandy, the dish also includes duck leg confit coated with mustard and hazelnuts for added texture and flavor.

Dessert Story: A rich and elegant finish inspired by roses and strawberries
“Strawberry and Pistachio Ensemble”
This colorful dessert features a beautiful contrast of red and green. A crisp tart is layered with pistachio cream and fromage blanc scented with white rose. Topped with a strawberry-shaped mousse, it evokes the image of a spring garden. The white rose fromage blanc has a soft, elegant aroma that gently spreads in the mouth.

Specialty Coffee or Tea / Petit Fours

■■Pairing Drinks■■
Mocktail and wine pairings are available to complement your course.
Please feel free to ask our talent on the day.

● Mocktail Pairing (Non-Alcoholic): ¥4,000
● Wine Pairing: ¥8,000
Prices include tax and service charge.


※ Notes ※
Images are for illustrative purposes only.
Menu items are subject to change depending on ingredient availability.
Prices include consumption tax and a 15% service charge.

【MENU】
※The menu contents may change unannounced according to the season.

【10/26～3/31 MENU】
■Hors-d'oeuvre
・Japanese Tiger Prawn Tartare, Cauliflower Blancmange, Tomato Water Accent

■Choice of Main Dish
・Fish of the Day
・Roasted NODA Duck with Seasonal Vegetables
・Braised Beef Cheeks in Red Wine with Tagliatelle
・Roasted Domestic Beef Loin with Seasonal Vegetables 150g　+1,500
・Pan Seared Wagyu Beef Loin with Seasonal Vegetables 150g　+3,200

■Choice of Dessert
・Apple Mousse with Rum Raisins and Caramel Sauce
・Cassis & Burdock Root Mousse with Apricot Sauce
・Tiramisu Semifreddo with Coffee-Chocolate Sauce

■Specialty Coffee or Tea


【4/1～6/30 MENU】
■Hors-d'oeuvre
・Marinated Fresh Fish with Herbs

■Choice of Main Dish
・Fish of the Day
・Roasted NODA Duck with Seasonal Vegetables
・Braised Beef Cheeks in Red Wine with Tagliatelle
・Roasted Domestic Beef Loin with Seasonal Vegetables 150g　+1,500
・Pan Seared Wagyu Beef Loin with Seasonal Vegetables 150g　+3,200

■Choice of Dessert
・Chocolate Brownie with Caramel
・Strawberry and Pistachio Ensemble
・Tiramisu Semifreddo with Coffee-Chocolate Sauce

■Specialty Coffee or Tea

【Drink Menu】
■ mesm Tokyo Signature 5-Color Cocktails
Cassis and Cranberry
Orange and Lavender
Kiwi and Pineapple
Blue and Grapefruit
Milouge and Pink Grapefruit

■ Sparkling Wine
Opera Brut

■ White Wine
Les Ormes De Cambras Chardonnay
Today's Special

■ Red Wine
Les Ormes De Cambras Cabernet Sauvignon
Today's Special

■ Others
Draft Beer
Highball

■ Soft Drinks
Non-Alcoholic Beer
Non-Alcoholic Sparkling Wine
White Grape Juice
Red Grape Juice
Cold Brew Gyokuro Green Tea
Unshu Mandarin Juice
Grapefruit Juice
Pepsi Cola
Ginger Ale


Note:
*Seating is limited to 2 hours from your reserved time.
*Food orders are required in addition to this drink plan.
*This offer is not available on public holidays.