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Meet, connect and mingle at our bright and airy Parisian-style bistro, offering a warm welcome at any time of day with views of the Shinkansen bullet trains and glittering cityscapes. Michelin-distinguished Chef Daniel Calvert presents a dynamic menu of bistro classics and all-time favourites, ideal for power meetings, relaxed brunches and lively celebrations alike.

Awards

  • Michelin-selected restaurant on MICHELIN Guide Tokyo 2024

Hours and information

Breakfast
7:00 am – 10:00 am
Lunch
11:30 am (last order at 4:15 pm)
Afternoon Tea
11:30 am – 6:00 pm (Last order at 6:00 pm)
Dinner
5:00 pm – 10:00 pm (Last order at 9:30 pm)
DJ sessions
Monday, 6:00 pm – 8:00 pm
Live music
Tuesday, 6:00 pm – 8:00 pm
Location
Seventh Floor
View MAISON MARUNOUCHI in detail. Virtual tour

Signature Dishes

  • Man scoops a spoonful of Kristal caviar out of a tin
    KRISTAL CAVIAR

    Sour Cream, Potato Blinis

  • Bowl of long, wide pasta in yellow cream sauce in white bowl
    CUTTLEFISH TAGLIATELLE

    Yeast, Fermented Kohlrabi

  • Plate of Marunouchi fried chicken, with side salad, ranch dressing and pickles in the background
    MARUNOUCHI FRIED CHICKEN

  • Oval black cast iron plate with sliced rare ribeye steak and shoestring French fries
    STEAK FRITES

    Australian Ribeye, Herb and Preserved Lemon Butter

  • Spring mille-feuille with pink and yellow cream on white plate, glass of ros� in background
    Seasonal Mille-Feuille

Meet the Team

Chef Raul Savi in blue apron

Raul Savi

Chef
With a passion for making the most of every ingredient, Chef Raul Savi brings a “nose-to-tail” and “root-to-shoot” approach to MAISON MARUNOUCHI. Blending a classical culinary background with fresh enthusiasm, Chef Savi is elevating the offerings at our dynamic French bistro, with a focus on high-quality meats and preserved foods. Prior to joining the Four Seasons team, Savi made his mark at a two-Michelin-starred restaurant in Whatley Manor, England, along with playing an instrumental role in the launch of an innovative food truck by the Chef Niall Keating. Chef Savi’s philosophy continues to be centred around a deep respect for ingredients.

“Life as a chef is filled with never-ending learning and discovery. Food has a way of surprising you, and I like surprises!”

A smiling Pastry Chef Patrick Thibaud stands with steepled fingers

Patrick Thibaud

Executive Pastry Chef
With more than 17 years in the world of haute pastry, Pastry Chef Patrick Thibaud brings a finely honed sweet sensibility to Four Seasons Hotel Tokyo at Marunouchi. Marrying diligent precision with fresh creativity, his pastry-making approach is centred around “the architecture of taste,” a complex yet seamless confluence of multiple flavours and textures that unfold with each bite, keeping the palate engaged and interested. At MAISON MARUNOUCHI, the focus is on “the French connection,” classical desserts reimagined with playful touches and interactive elements. Chef Thibaud finds the entire process of bringing a new idea to life deeply satisfying, from brainstorming and recipe-testing to working together with his team to deliver a dessert that evokes smiles of delight and wonder.

“Being a pastry chef in Japan is an absolute pleasure, thanks to the availability of incredible ingredients and the focus on grasping each and every technique.”

Events

  • Free-flow plan

    Elevate your evening with canapé selections paired with 90 minutes of complimentary beer or red, white or sparkling wine, alongside views of Tokyo Station and Shinkansen trains. JPY 6,500 for two hours of reserved seating. Drinks must be ordered at least 30 minutes prior to your departure time.
    Reserve now
  • Available for dinner

    Harmony of Tastes

    Delight in the essence of a Parisian bistro with a four-course experience. Enjoy an array of canapés, appetizers, entrées and desserts, each accompanied by a cup of coffee or tea. JPY 7,000 per person.
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  • June 1 – August 31

    Aloha Afternoon Tea

    Delight in a vibrant selection of sweets infused with tropical fruit such as mangoes, passion fruit and pineapple, each evoking the essence of Hawaii. These summer desserts, skillfully crafted by Executive Pastry Chef Patrick Thibaud, are complemented by savoury dishes prepared by Executive Chef Daniel Calvert of Michelin-starred SÉZANNE. Prices start at JPY 7,600.
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More Dining Options