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When will you be staying with us?

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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

Multiple Rooms  |   Corporate/Promo Code
Room 1:

Adults

Children (0-18 yrs)

Room 2:

Adults

Children (0-18 yrs)

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Room 3:

Adults

Children (0-18 yrs)

Remove
Room 4:

Adults

Children (0-18 yrs)

Remove
+ Add Another Room

To add more than 4 rooms, please call 81 (3) 5222-5888. Toll Free Telephone Numbers By Country

We noticed a problem with the reservation details

We’re sorry, we have no individual rooms or suites available online to accommodate that number of guests. We would be happy to accommodate your group in multiple rooms. Please increase the number of rooms and reduce the number of guests in each room.

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If you require assistance, please contact the Hotel directly at 81 (3) 5222-5888 or our Toll-free numbers by country .

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Four Seasons Hotel

Tokyo at Marunouchi

Local Time

Local Temperature

20 °C / 68 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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Weddings

Sample Wedding Menu

  • Abstract

    17,000 JPY

    Seafood Terrine with American Dressing

    Cold Seafood Jelly with Shrimp and Osetra Caviar

    Mushroom Cream Soup with Truffle Flavour

    Pan-Seared Sea Bream with Herb and Lemon Butter Sauce

    Granite

    Roast Beef Tenderloin with Dauphinoise Potato Gratin and Port Wine Sauce

    Fresh Fruit Salad with Yoghurt Sorbet

  • Modern

    20,000 JPY

    Assorted Seafood Carnival Plate

    Foie Gras Terrine with Compote of Dried Fruit and Toasted Brioche

    Lobster Cream Soup with Truffle Flavour

    Pan-Seared Abalone and Mushrooms with Brown Butter Sauce

    Granite

    Grilled Sendai Sirloin with Seasonal Mushrooms and Shallots Sauce

    Mascarpone Panna Cotta with Fresh Fruit

  • Contemporary

    23,000 JPY

    Hokkaido Scallop and Sweet Shrimp Tartare Topped with Osetra Caviar

    Braised Abalone Salad with Herb Dressing

    Duck Consommé Royal with Truffle Flavour

    Lobster Americaine with Béarnaise

    Granite

    Roast Sendai Beef Tenderloin with Foie Gras and Madeira Sauce

    Fresh Fruit Tart with Raspberry Sorbet