KASA - PULLMAN TOKYO TAMACHI

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Mag-book sa KASA - PULLMAN TOKYO TAMACHI

Mensahe galing sa Mangangalakal

Dear Guests,
Thank you for your continued patronage of Pullman Tokyo Tamachi.

Our opening hours are as follows.

KASA
Breakfast 7:00 – 11:00 (Last Order 10:30)
Lunch 12:00 – 14:30 (L.O. 14:00)
Dinner 17:00 – 21:30 (L.O. 20:30)

JUNCTION
Sunday to Monday 11:30 – 23:00 (Food L.O. 22:00, Drink L.O. 22:30)
Tuesday to Saturday 11:30 – 22:00 (Food L.O. 20:30, Drinks L.O. 21:30)

PLATFORM9
Tuesday to Saturday 19:00 – 23:00 (Food L.O. 22:00 Drinks L.O. 22:30)

▶Please note that it may not always be possible for us to meet your seating requests.
▶To greater ensure the quality of your dining experience, please let us know if you have any food allergies or restrictions.
▶Please inquire by phone for a reservation of a party of more than eleven.
▶Please note that online limited plans can not be used in conjunction with other benefits / discounts.
　Photos are images only. The menu items may change without prior notice depending on the supply and seasonal conditions.
▶Tables may be available even if reservations cannot be booked online so kindly contact us by telephone to confirm.
▶If you fail to come within 15 minutes after your reservation time, your reservation may be cancelled unless changed. “Cancellation Fees” if you cancel within the indicated period.
If you want to Change your reservation or Cancel, Please contact the Restaurant directly.
☎: 03-6400-5855

Aking kinukumpirma na aking na basa ang Mensahe galing sa Mangangalakal sa itaas

Please choose 1 starter and 1 main dish.

<Starter>
/Chef’s choice Appetizer ～sustainable menu～
/Stilton & Iceberg Wedge Salad Anchovy, Dry Cured Ham, Crispy Bacon, Boiled Egg, Parmesan Cheese
/Lamb & Pistachio Terrine Lamb Tongue, Pickled Red Cabbage, Grain Mustard, Brioche
/Tasmanian Salmon Mosaic Beets & Strawberry Gazpacho, Aioli, Pink Daikon Salad
/Sakura Shrimp, Spring Cabbage Cannelloni Green Chili Mojo Verde, Crushed Pea
<Main>
/Today’s Pasta
/Chef’s choice main ～sustainable menu～
/Grilled Victorian "O'connor Pasture Fed" Rib Eye Steak Horseradish Mashed potato, Seasonal Vegetables, Tasmanian Mustard(+JPY1,200)
/Poached Sakura Snapper, Cultured Butter Firefly Squid Tart, Potato Salad, Rapeseed Blossoms
/Crispy Roasted Yamagata Pork Ginger Carrot Puree, Chinese Bigarade, Bokchoy
/Aussie Lamb "Toad in the Hole" Merguez Sausage, Onion Jam, Original Garam Masala
/Cauliflower Steak with Vegan Coconut Curry Plant Based Meat, Achar, Coriander
<Dessert>
/Hibiscus Velvet, Mascarpone Mousse Hibiscus Candy, Meringue, Strawberry & Yuzu Gelato

Magbasa pa

<Entrée>
Winter Yellowtail Tartar Cucumber Caviar, Avocado, Buttermilk, Herb Oil
<2nd Entrée>
Root Vegetabele, Burdock Romesco Sauce Taro Potato, Baby Turnip, Jerusalem Artichoke, Lotus Root, Truffle
<Fish>
Pan Fried Golden Eyed Snapper Prawn Cigar, Saffron Aioli, Americaine, Remoulade
<Main>
Australian Brisket 'Boeuf Bourguignon" Caramelized Beets, Polenta, Tardivo, Amaranth
<Dessert>
Foret Noir Griot, Black cherry jelly, chocolate sorbet

The menu will be changed to the following from March 1, 2026.
<Entrée>
Lightly Smoked Spanish Mackrel & Potato Tartine Speing Onion, Pea Puree, Prosciutto, Mugwort
<2nd Entrée>
Sakura Shirimp Ravioli Lobster Consomme, Lobster Oil, Pink Daikon & Saltwort Salad
<Fish>
Pan Fried Long Tailed Sea Bream Firefly Squid, Soba Lemon Risotto, Paprika Sauce, Yellow Carrot Glace
<Main>
Austlarian Mutton Porchetta Zucchini, Eggplant, Sour Cream, Lamb Bolognese
<Dessert>
Chocolate Assiette Terrine Chocolate, Biscuit, Bergamot Jelly, Chocolate Sorbet

Magbasa pa

<Entrée>
Aomori Chicken, Prawn Ballotine Peanut Mousse, Baba Ghanoush, Green Papaya Salad
<Fish>
Pacific Cod Frit, Pilu Pilu Sauce Turnip, Chimichurri, Winter Cabbage
<Main>
BBQ Aussie Lamb Shoulder Sour Cream Potato, Okura Frit, BBQ Sauce
<Dessert>
Burnt Meringue, Chocolate Vacherin Organic Chocolate Mousse, Yuzu, Hojicha Gelato

The menu will be changed to the following from March 1, 2026.
<Entrée>
Tasmanian Salmon Mosaic Beets & Strawberry Gazpacho, Aioli, Pink Daikon Salad
<Fish>
Poached Sakura Snapper, Cultured Butter Firefly Squid Tart, Potato Salad, Rapeseed Blossoms
<Main>
Crispy Roasted Yamagata Pork Ginger Carrot Puree, Chinese Bigarade, Bokchoy
<Dessert>
Hibiscus Velvet, Mascarpone Mousse Hibiscus Candy, Meringue, Strawberry & Yuzu Gelato

Magbasa pa

Mga Kahilingan

Layunin

Nakaraang Bisita

Tanong 1 Req

Please let me know if you have any food restrictions.
If there is no allergy, please write "None"

Tanong 2

If you need a high chair or to put stroller by the table, please choose below option.
※The request may not be able to corp with depending on other reservations.

High ChairStroller

Tanong 3

We can provide a complimentary anniversary message plate with your dessert order. Please write your message in about 20 characters. If you would like more than one plate for more than one person, please write the desired number of plates.
[Example] Happy Birthday ●●●.... Happy Anniversary ●●●.... (2 plates)

Tanong 4

Recommended for celebrating birthdays and anniversaries! We can prepare an anniversary plate for 2,000 yen (tax included).
Please send us a message if you wish to have one. (Reservations can be made up to 2 days before your visit.)

Tanong 5

Tanong 6

Tanong 7

Tanong 8

Mga Kahilingan

Detalye ng Guest

PangalanReq

Mobile PhoneReq

Paano mo gustong ipaalam namin sa iyo?

SMSWala

EmailReq

Pakitiyak na tama ang iyong email address. Ipapadala rito ang kumpirmasyon ng iyong booking.

Gumawa ng TableCheck account

Pag may TableCheck account, makaka-akses kayo sa inyong kasaysayan ng reserbasyon at lumikha paulit-ulit na mga booking.

Password ay masyadong maikli (pinakakonti ay 12 character)

Password ay masyadong mahina

Password ay kailangan mayroong kahit na isang malaking titik, isang maliit na titik, isang numero at isang simbolo.

Password ay hindi dapat maglaman ng bahagi ng Email.

Password ay hindi tumutugma ang pagpapatunay

Aking kinukumpirma na aking na basa ang Mensahe galing sa Mangangalakal sa itaas

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Mag-book sa KASA - PULLMAN TOKYO TAMACHI

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Detalye ng Guest

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