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. 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. By reusing vegetable waste generated during the cooking process, the restaurant also actively contributes to reduction in food loss and waste.