Restaurant "Blanc Rouge" - Tokyo Station Hotel

Book at Restaurant "Blanc Rouge" - Tokyo Station Hotel

Message from Venue

[About food allergies]
In order to ensure that we are fully prepared to welcome you, please be sure to notify us of any food allergies when making your reservation. Depending on the content of the allergy, we may refuse to make a reservation in order to prioritize the safety of the customer. Please note that we do not change ingredients by request on the day.

[Notice of business hours]
We are currently open at the following hours.
Lunch 11:30-15:00 (14:00 LO)
Dinner 17:30-21:00 (20:00 LO)
※Closed from 15:00-17:30.
Please note that we may be temporarily closed.
For details, please check the store website or call.

[Private room]
Rouge (capacity) 6-12 people (room charge) 16,500 yen
Blanc (capacity) 4-8 people (room charge) 11,000 yen
Blue (capacity) 2-6 people (room charge) 11,000 yen
・separately We charge a private room fee (11,000 yen or 16,500 yen)
・We accept reservations online or by phone.

[Takeout]
・If you are using online reservation for takeout only, please enter the number of people as one person.
・If you would like to order take-out when using the restaurant, please indicate so in the request column.
・Various discounts are not applicable.

[Others]
・Dress code: Smart casual (please refrain from wearing shorts, running shirts, and sandals for men)
・Photos of food are for illustrative purposes only. Menu contents may change depending on the availability of ingredients.
・Regarding seat selection, we may not be able to meet your request.
・When making an online reservation, the restaurant may contact you to confirm the reservation.
・If you have any questions, please contact us by e-mail (blancrouge@tokyostationhotel.jp) or direct number (03-5220-0014).

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Menu de Noël ¥35,000
・Domestic Caviar, King Crab, Scallop Gateau
・Smoked Longtooth Grouper and Veal Tongue Jelly with Remoulade Japonaise Sauce
・Clams, Miyazaki Beef (Additive-Free), Quenelle d'Agneau, Light Cream Soup with Winter Vegetables
・Pan-fried Blue Lobster, Matsutake Mushroom, Organic Ancient Rice and Risoni Risotto, Crustacean Emulsion
・Choice of Main Dish:
〇Sendai Beef Filet and Foie Gras Frangallette, Black Truffle Sauce "Rossini"
〇Kobe Beef Loin Steak, Black Truffle and Cep Mushroom Crust Bake, Bordelaise Sauce
・Chocolate Feuilletine, Le Lectier and Sauternes Mousse, Raspberry and Strawberry Sorbet with Macerated Fruits
・Coffee, Tea, Petit Fours

Menu de Noël Léger ¥25,000
(Excludes the dinner of December 24th)
・Marinated Hokkaido Scallops with Golden Roe
・Smoked Longtooth Grouper and Veal Tongue Jelly with Remoulade Japonaise Sauce
・Clams, Miyazaki Beef (Additive-Free), Quenelle d'Agneau, Light Cream Soup with Winter Vegetables
・Pan-fried Blue Lobster, Matsutake Mushroom, Organic Ancient Rice and Risoni Risotto, Crustacean Emulsion
・Choice of Main Dish:
〇Black Wagyu Fillet
〇Iwate Beef Loin
・Chocolate Feuilletine, Le Lectier and Sauternes Mousse, Raspberry and Strawberry Sorbet with Macerated Fruits
・Coffee, Tea, Petit Fours

■11/1～12/31　※除外日　12/23～12/25
旬の食材の美味しさを最大限に引き立たせるよう、様々な調理方法でご用意いたします。

シェフからの始まりの一品

本唐墨〈高知〉平目〈宮城石巻〉本鮪〈高知〉羅臼昆布〈北海道〉

本日のスープ

松茸〈長野/岩手/石川〉ゆず卵〈高知〉本ずわい蟹〈石川〉名古屋コーチン〈愛知〉

真鱈〈宮城石巻〉天元豚〈山形米沢〉千住葱〈東京〉

国産黒毛和牛ローストビーフ

フロマージュ（+¥1,500）

アヴァンデセール　　季節のデザート

デセール　　マロン〈茨城/イタリア〉ショコラ〈フランス〉

コーヒー　または　紅茶

小菓子　　　　

11/1～12/31

Amuse-bouche

Cavia / Mussel / French Bayonne ham

Dried mullet roe / Turbot / Tuna / HOKKAIDO kelp

MATSUTAKE mushroom / YUZU flavored egg / Crab / Chicken

Longtooth-grouper / Pork / SENJU Japanese leek

ISE lobster / SENDAI WAGYU

Please select a main dish from the options below
AOMORI duck / Truffle
MIYAZAKI WAGYU beef loin（＋7,000yen）
MATSUSAKA WAGYU beef loin（＋7,000yen）
SENDAI WAGYU beef fillet（＋5,000yen）
HOKKAIDO baby lamb(＋3,000yen）
Red abalone（＋5,000yen）
Today’s game meat(＋4,000yen)
IWATE WAGYU beef loin(＋2,000yen)

Cheese(＋1,500yen)

Avant dessert　　　Seasonal fruit

Dessert　　　Chestnut / Chocolate

Coffee or tea

Petit-fours

～12/31　※除外日12/21～25

ASCスモークサーモンキャロットラぺオレンジ風味

グリーンレギュームのエッグムースリーヌソース川俣シャモ笹身の低温調理ハム添え

本鮪の炙りカルパッチョアボカドと本わさびのアクセント

蛤のエッセンスあおさのりひじきキヌアオーガニック木綿豆腐舞茸入りブイヨン

石巻より真ダラのオーガニックオリーブオイル＆ハーブ風味オーブン焼き木の子豆苗ナッツ和え赤ピーマンのクーリー

オーストラリア産仔牛ヒレ備長炭火焼六白黒豚ヒレ自家製ベーコンのアクセント

リンゴのソテバナナの豆乳クリームエミュルジョンサツマイモのソルベ添え

コーヒー　または　紅茶

■9/2～10/31

Amuse-bouche

Crab / Chicken / TOKYO vegetables

Tuna / KAGOSHIMA black pork / Organic vegetables

Swordfish / Iberian pork / MINAMIBOSO vegetables

Today’s Soup

Please select a main dish from the options below

Please select a main dish from the options below
・Wagyu beef loin
・Wagyu beef fillet (+2,000yen)
Avant dessert　Fig

Dessert　Grape　Mascarpone　Fromage-blanc

Coffee or tea

ーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーー
■11/1～12/31

Amuse-bouche

Dried mullet roe / Turbot / Tuna / HOKKAIDO kelp

Today’s soup

MATSUTAKE mushroom / YUZU flavored egg / Crab / Chicken

Codfish / Pork / SENJU Japanese leek

WAGYU beef loin

Avant dessert　Seasonal fruit

Dessert　Chestnut / Chocolate

Coffee or tea

Petit-fours

“Degustation de la Mer” offers a course of dishes that make the most of Japan’s seasonal vegetables and the blessings of the sea. By combining fresh seafood and seasonal vegetables that change with each season, you can enjoy dishes that make the most of the tastiest ingredients of the time. Meat is used in the broth and sauces to enhance the flavor of each ingredient and bring out a deep taste. Experience the blessings of the sea and the earth with all five senses, and enjoy the special experience of tasting the changing seasons.

■8/16～10/31

Amuse-bouche

Crab / Chicken / TOKYO vegetables

Tuna / KAGOSHIMA black pork / Organic vegetables

Swordfish / Iberian pork / MINAMIBOSO vegetables

Today’s Soup

Please select a main dish from the options below

Please select a main dish from the options below
・Wagyu beef loin
・Wagyu beef fillet (+2,000yen)

Avant dessert　Fig

Dessert　Grape　Mascarpone　Fromage-blanc

Coffee or tea

ーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーー
11/1～12/31

Amuse-bouche

Dried mullet roe / Turbot / Tuna / HOKKAIDO kelp

Today’s soup

MATSUTAKE mushroom / YUZU flavored egg / Crab / Chicken

Codfish / Pork / SENJU Japanese leek

WAGYU beef loin

Cheese

Avant dessert　　　Seasonal fruit

Dessert　　　Chestnut / Chocolate

Coffee or tea

Petit-fours

■8/16～10/31

Amuse-bouche

Crab / Chicken / TOKYO vegetables

Tuna / KAGOSHIMA black pork / Organic vegetables

Swordfish / Iberian pork / MINAMIBOSO vegetables

Today’s Soup

Please select a main dish from the options below

Please select a main dish from the options below
・Wagyu beef loin
・Wagyu beef fillet (+2,000yen)
Avant dessert　Fig

Dessert　Grape　Mascarpone　Fromage-blanc

Coffee or tea

ーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーー
■11/1～12/31

Amuse-bouche

Dried mullet roe / Turbot / Tuna / HOKKAIDO kelp

Today’s soup

MATSUTAKE mushroom / YUZU flavored egg / Crab / Chicken

Codfish / Pork / SENJU Japanese leek

WAGYU beef loin

Cheese

Avant dessert　　　Seasonal fruit

Dessert　　　Chestnut / Chocolate

Coffee or tea

Petit-fours

■8/16～10/31

シェフからのはじまりの一品

毛蟹〈北海道〉　川俣シャモ〈福島〉　野菜〈東京〉

本鮪〈高知〉　六白黒豚〈鹿児島〉　無農薬野菜〈長野〉

太刀魚〈長崎/千葉/神奈川〉　イベリコ豚〈スペイン〉　旬野菜〈千葉　南房総〉

本日のスープ

メインディッシュをお選びください
三崎直送鮮魚
または
土佐鴨〈高知〉
または
黒毛和牛

アバンデセール　イチジク〈愛知〉

デセール　ぶどう〈山梨/長野/岡山/山形〉　マスカルポーネ〈イタリア〉　フロマージュブラン〈フランス〉

コーヒー　または　紅茶

小菓子

This is a special plan that includes a hotel tour conducted by our staff, a popular lunch course, and a toast drink. We will guide you around various places, telling the story of the Tokyo Station Marunouchi Station building and the hotel, both of which have a history of 100 years. After the tour, you can enjoy a superb lunch using ingredients carefully selected by the chef, while enjoying the luxurious interior and elegant atmosphere of Blanc Rouge.

The following benefits are included:
A toast with one soft drink
A tour inside the hotel

*Reservation required in advance (3 days prior)
*Please come to Blanc Rouge at 11:00, after a tour of about 30 minutes, you will have your meal. *This plan is for use in the hall seating.
*Limited to 3 groups per day.

In commemoration of the 12th anniversary of the reopening of the Tokyo Station Hotel, our restaurant, Blanc Rouge, will offer a special course ‘Dégustation Classique’, created using traditional French cooking techniques. The course includes a variety of classic dishes, including Pâté en Croûte, a specialty of our Executive Chef Masahiro Ishihara. Enjoy dishes made with fresh seasonal ingredients, utilizing traditional French cooking techniques. Please enjoy a special moment at Restaurant Blanc Rouge, with our comfortable service and delicious cuisine.

Dégustation Classique ¥15,000 (Only for lunch period)
〇Osetra Caviar with Buckwheat Blini
〇Gratin of Scallops from Hokkaido, Champagne Flavor
〇Pâté en Croûte with Foie Gras and Truffle, served with Salad *Half Portion
〇Please choose your main dish from the following:
・Stuffed Greenling, Saffron Flavor
・Fricassee of Poulet de Bresse with Morel Mushrooms
・Braised Beef Cheek in Red Wine, Chervil Flavor, Mont d’Or Style
〇Cheese (additional ¥1,500)
〇Pear Compote with Chestnut Ice Cream
〇Coffee and Petit Fours

■8/16～10/31

Amuse-bouche

Crab / Chicken / TOKYO vegetables

Tuna / KAGOSHIMA black pork / Organic vegetables

Swordfish / Iberian pork / MINAMIBOSO vegetables

Today’s Soup

Please select a main dish from the options below

Please select a main dish from the options below
・Wagyu beef loin
・Wagyu beef fillet (+2,000yen)
Avant dessert　Fig

Dessert　Grape　Mascarpone　Fromage-blanc

Coffee or tea

ーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーー
■11/1～12/31
Amuse-bouche

Dried mullet roe / Turbot / Tuna / HOKKAIDO kelp

Today’s soup

MATSUTAKE mushroom / YUZU flavored egg / Crab / Chicken

Codfish / Pork / SENJU Japanese leek

WAGYU beef loin

Cheese(＋1,000yen)

Avant dessert　　　Seasonal fruit

Dessert　　　Chestnut / Chocolate

Coffee or tea

Petit-fours　

Limited to January 1st – New Year's Special Menu (Limited to 30 servings)
"Menu Bonne Année"

・Double Consommé Soup served in a tasse cup
・Domestic Caviar [HAL Caviar] with Blini and Condiments
・Sautéed Ise Lobster with Winter Vegetables and Grilled Homemade Smoked Pork, served with Salad
・King Crab and Scallops Fricassee with Lily Bulbs and Leeks
・Sautéed Monkfish with Foie Gras, served with Cep Mushrooms and Jus de Viande Sauce, Hazelnut Emulsion
・Matsusaka Beef Fillet Steak with French Black Truffle Sauce or Wasabi and Japanese Sauce
・Sushi with Grouper and Tuna
・Cheese (Additional +¥1,500)
・Special Dessert with Various Citrus Fruits
・Coffee, Murakami Tea, Herbal Tea

・Shrimp and scallop tartare with lime flavored
・Turbot scented with kelp and yuzu flavored turnip ravioli with golden salmon roe
・Double consommés soup
・Monkfish meunière of monkfish with foie gras sauté Cep mushrooms sauce with hazelnut emulsio
・Main Dish　
　MATSUSAKA WAGYU beef loin with red wine sauce or WASABI and original Japanese sauce
　MATSUSAKA WAGYU beef fillet(＋¥3,000) with black truffle sauce or WASABI and original Japanese sauce
・Longtooth-grouper and tuna SUSHI(＋¥2,500)
・Cheese(＋¥1,500)
・Special dessert
・Coffee or tea
・Petits fours

・Amuse-bouche
・Smoked sea-bream with seasonal vegetables salad
・Creamy scallops soup scented with saffron
・Sautéed turbot, mushrooms and burdock vinaigrette
・SENDAI beef loin steak with red wine sauce or Wasabi and original Japanese sauce
・Hot chocolate pudding, orange custard sauce
・Coffee or tea
・Petits　fours

You may also choose your main dish from the following options.
・MIYAZAKI beef loin(additive-free)（＋¥12,000）
・MATSUSAKA beef loin（＋¥7,000）
・HOKKAIDO lamb（＋¥3,000）
・TANBA venison loin(＋¥2,000)
・Red abalone（＋¥5,000）
・ISE-lobster（＋¥4,000）

・Amuse-bouche
・Smoked sea-bream with seasonal vegetables salad
・Creamy scallops soup scented with saffron
・Sautéed turbot, mushrooms and burdock vinaigrette
・Roasted duck from Kochi, Japanese pepper and miso flavor, Dubonnet rouge sauce
・Hot chocolate pudding, orange custard sauce
・Coffee or tea
・Petits　fours

You may also choose your main dish from the following options.
・MIYAZAKI beef loin(additive-free)（＋¥12,000）
・MATSUSAKA beef loin（＋¥7,000）
・HOKKAIDO lamb（＋¥3,000）
・TANBA venison loin(＋¥2,000)
・Red abalone（＋¥5,000）
・ISE-lobster（＋¥4,000）

2/1 ～ 3/31

Amuse-bouche

Whitebait sauté, anchovy sauce

Burdock and mushroom soup 〈cappuccino style〉 with truffle flavor

Flatfish meuniere, burnt butter sauce

Main dish
・Roasted bacon wrapped deer loin, grand venueur sauce
・Wagyu-beef two kinds taste, roast beef and red wine stew (+1500 yen)
・Wagyu-beef loin steak with Wasabi　and original Japanese sauce or red wine sauce (+3000 yen)

Additional: Cheese plate (+1200 yen)

Special dessert

Coffee, tea, herb tea, and green tea

＊You can also choose main dish from the following with additional price.　
・Miyazaki-beef loin steak with red wine sauce or Wasabi and original Japanese sauce(12,000yen)
・Sendai-beef fillet steak with port wine sauce(7,000yen)
・Roasted Hokkaido wine lamb saddle meat, Provence style(5,000yen)

2/1 ～ 3/31

Amuse-bouche

Abalone Bourguignon

Burdock and mushroom soup 〈cappuccino style〉 with truffle flavor

Pan-fried tilefish, Japanese ravigote sauce

Wagyu-beef two kinds taste, roast beef and red wine stew

Additional: Cheese plate (+1200 yen)

Special dessert

Coffee, tea, herb tea, and green tea

＊You can also choose main dish from the following with additional price.　
・Miyazaki-beef loin steak with red wine sauce or Wasabi and original Japanese sauce(12,000yen)
・Sendai-beef fillet steak with port wine sauce(7,000yen)
・Roasted Hokkaido wine lamb saddle meat, Provence style(5,000yen)

-Miyabi-

Amuse-bouche

Seared smoked tuna with Japanese condiments

Burdock and mushroom soup with truffle flavor

Grilled Ise-lobster　with Americaine sauce

Pan-fried sea bream with Provence sauce

Wagyu filet steak with red wine sauce

Special dessert

Coffee and petits fours

＜We can also change to the following dishes by advance reservation＞
Pan-fried sea bream with Provence sauce
→ Roasted whole sea bream, Provence style　(＋1,500)
※Please contact us at least 7 days to your visit

Wagyu filet steak with red wine sauce
→Sendai-beef fillet steak with truffle sauce　(＋1,500)