Vedi tutto ( 15 )

Peter

Name: Peter
Address: Yurakucho 1-8-1, Chiyoda-ku, Tokyo, 100-0006, JP
Telephone: 03-6270-2888
Price range: $$$

Francese, Bar, Yoshoku (occidentale giapponese)

100-0006 Yurakucho, 1-8-1, Chiyoda-ku, Tokyo(38m dalla stazione 日比谷)Visualizza mappa

¥8,500 Pranzo

¥20,000+ Cena

Indicazioni

03-6270-2888

Notice:

We are pleased to announce that its dining restaurant, Peter has undergone a culinary transformation from its “Steak & Grill” concept to “Modern French” cuisine, reopened on October 1, 2025.

Piani di degustazione

Peter 3 Course Lunch

< Food Menu Example >
■ Appetizer ■　
Pumpkin Velouté
white soy sauce and soymilk foam

■ Main ■
Hata Fish from Ehime
steamed komatsuna glazed mini turnip,
watercress coulis with aromatic oil

■ Dessert ■
Ringo Tart from Tohoku
normandy style kogyoku and fuji apple tart,
grilled vanilla bean ice cream, calvados and sea salt caramel
　
■ Coffee or Tea ■

¥7,200Svc & tasse incluse

Chef's 4 Course Lunch

< Food Menu Example>
■ Appetizer ■　
Free Range Tamago
eringi mushroom duxelles, shiitake powder
yellow wine sauce with kinome oil

with winter truffle
+ 1,500

■ Seafood ■　
Scallop from Hokkaido
sando inspiration,
pumpkin sauce with ikura and green oil

■ Main ■
Venison from Hokkaido
marinated fresh persimmon, pickled colinky,
game sauce “grand veneur”

■ Dessert ■
Sando from Komagatake
baked komagatake whisky and chocolate terrine,
cocoa sablé and roasted tea ice cream

■ Coffee or Tea ■

¥12,200Svc & tasse incluse

Signature 4 Course Lunch

< Food Menu Example >
■ Appetizer ■　
Red Snow Crab from Hokkaido
chawanmushi inspiration

■ Seafood ■　
Hata Fish from Ehime
steamed komatsuna glazed mini turnip,
watercress coulis with aromatic oil
　
■ Main ■
Duck Breast from Hokkaido
marinated cucumber, celeriac variation,
parsley gel, jus infused with shiso

■ Dessert ■
Kintsugi from Tochigi
sake macerated tochiaika strawberries,
amaou strawberry mousse, sorbet

■ Coffee or Tea ■

¥9,500Svc & tasse incluse

Festive 4 Course Lunch (12/1～25)

Peter has undergone a culinary transformation from its current “Steak & Grill” concept to “Modern French” cuisine, reopened on October 1, 2025.

■Amuse
Beetroot Variation
white miso, tofu, yuzu gel

■Appetizer
Hokkaido Scallop Tartare
oscietra caviar, shiso flower champagne sauce

■Main
Roasted Japanese Beef Sirloin
cauliflower purée, black truffle, parsley gel, périgueux sauce

■Dessert
Marunouchi Honey and Ginger Cake
mikan mascarpone cream, kumamoto chestnut ice cream, marron glace crumble

Coffee or Tea

¥13,500Svc & tasse incluse