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 our specialty menu such as Ricotta Cheese to homemade pickles and freeze-dried ingredients, guests can immerse themselves in devotedly crafted culinary experience from appetizers to entrees. 

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. Inheriting EDITION's sustainability policy, 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. By reusing vegetable waste generated during the cooking process, the restaurant also actively contributes to reduction in food loss and waste. 

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.