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Using ingredients mostly from Tokyo and Japan, The Blue Room focuses on not only the quality of ingredients but also where to source these ingredients from, partnering with local producers, from seafood to vegetables directly sent from local markets. The restaurant is committed to providing guests with the best savories collaborating with eco-friendly and animal-friendly farms producing organic products or pasture-raised meats including organic eggs, snow land grazed pork, and grass-fed Kuroge Wagyu beef.

With a twist of international classics on the original ground menu, The Blue Room features super food such as kale and sprout and adds a hint of Japanese flavors like miso and koji. From appetizers to entrees, guests can immerse themselves in devotedly crafted culinary treats.

Our wine list is consisting of wines from 16 countries across the world, thoughtfully selected by a dedicated sommelier. From emerging producers to organic wines and world-renowned wines including the big five in Bordeaux, the restaurant boasts a diverse selection of wines, creating harmony with cuisine. We also offer opportunities to taste an extensive variety of Japanese wines in addition to those by Japanese winemakers overseas. On top of highlighting every flavor of ingredients,  our unparalleled list of wines lets guests indulge in a virtual journey of the world's vineyards as our sommelier picks personalized wines with guests' preference and the menu in mind.



    At The Blue Room we focus on healthy, vegetarian and vegan options for our menus. Vegan Table is composed of 5 course menus that boast innovative dishes such as Compressed Watermelon, Fermented Carrot and Citrus-Tonic Sorbet, using nourishing vegetables in season exquisitely crafted with salubrious recipe to a beautiful presentation.


    The quality establishment also offers an alcoholic and zero proof beverages pairing options including bespoke cocktails and natural wines which perfectly complements the elegant and rich taste of vegan menus.


The Blue Room Brunch is Tokyo's ultimate weekend affair featuring great food, a social setting and bustling ambience.

Seasonal ingredients take centerstage in the wholesome variety
of sharing menus from tuna tartare and red and yellow beet to start,highlights of mains such as pan seared sea bass and slow cooked Wagyu, to indulgent peach melba and sugared brioche bun for the perfect sweet ending. There is always the option to elevate the experience, to celebrate the weekend just that little bit more with free-flow Ruinart Blanc de Blancs. 

Weekends and Public Holidays 12:00 - 16:00 (LO 15:00) Reservations: 03 5422 1600 or [email protected]


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