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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■1/17～3/13

Amuse-bouche

Razor clam / Lemon / TOSA beef

Snow crab / YUZU flavored egg

Cuttlefish / canola flower / Pork

Clam / Chicken / Vegetable

Flathead / Baby boar meat / Pot-herb mustard

Please select a main dish from the options below
SENDAI WAGYU beef loin
MIYAZAKI WAGYU beef loin(additive-free)（＋¥7,000）
MATSUSAKA WAGYU beef loin（＋¥7,000）
SENDAI WAGYU beef fillet（＋¥5,000）
HOKKAIDO baby lamb（＋¥3,000）
Red abalone（＋¥5,000）
ISE-lobster（＋¥4,000）

Avant dessert IYOKAN orange

Dessert chocolate

Coffee or tea

Petit-fours　　　Financier and other sweets

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

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

- December 31st (Excluding December 21st - 25th)

ASC smoked salmon with carrot rape, orange flavor

egg mousse with low-temperature cooked chicken ham

Tuna carpaccio with avocado and wasabi accent

Clam essence with seaweed, quinoa, organic tofu, and mushroom broth

Oven-baked cod with olive oil and herb flavor mushroom and vegetable coulis

Charcoal-grilled Australian veal fillet with homemade bacon accent

Sautéed apple with banana soy milk cream emulsion and sweet potato sorbet

Coffee or tea

“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.

11/1～12/31

Amuse-bouche

Cavia / Mussel

Dried mullet roe / Turbot / Tuna / HOKKAIDO kelp

MATSUTAKE mushroom / YUZU flavored egg / Crab

Longtooth-grouper / SENJU Japanese leek

ISE lobster

Stonefish

Cheese(＋1,000yen)

Avant dessert　　　Seasonal fruit

Dessert　　　Chestnut / Chocolate

Coffee or tea

Petit-fours

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1/17～3/13
Amuse-bouche

Razor clam / Lemon

Snow crab / YUZU flavored egg

Cuttlefish / canola flower

Clam / Vegetable

Flathead / Pot-herb mustard

Flathead lobster / Scallop

Cheese（＋¥500/1piece）

Avant dessert IYOKAN orange

Dessert chocolate

Coffee or tea

Petit-fours　Financier and three others

■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

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■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　

In accordance with the prime season when truffles are at their most mature, we offer a variety of dishes that allow you to fully enjoy their rich aroma and luxurious flavor.
Our indulgent truffle dishes provide a blissful experience with every bite. The course includes carefully selected ingredients such as Gasa shrimp from Fukui Prefecture and Matsusaka beef, which enhance the truffle’s flavor, delivering an unforgettable culinary experience. For dessert, our chef has crafted special sweets skillfully incorporating the essence of black truffle. The black truffle-infused Crème d'Ange will provide a memorable finish to your meal.
We invite you to spend a blissful moment with your loved ones on this special occasion.

Fresh Truffle Tasting Menu

<Amuse-bouche>
Semi-Cooked Shrimp and Akoya Scallops with Black Truffle Flavored Jerusalem Artichoke Coulis

Roasted Longtooth Grouper Stuffed with Black Truffle, Grilled Homemade Smoked Pork Bacon, Turnip, and Black Truffle Vinaigrette

Double Consommé Soup <Black Truffle Royale>

Zouri Shrimp and Scallop Fricassée with Black Truffle Flavor

Main Dish (Please Choose at the Time of Reservation)
Young Pigeon from Bresse with Black Truffle Foulé, Foie Gras Flavor
or
Matsusaka Beef, Loin & Fillet with Black Truffle Flavor <Two Tastes>

Truffle-Flavored Pilaf with Chicken

Black Truffle-Scented Crème d'Ange, Macerated Strawberries and Fruit Tomatoes, Vanilla & Black Truffle Flavor, Served with Black Truffle Ice Cream

Financier with Black Truffle Flavor and Truffle au Chocolat

Coffee or Tea

■1/17～3/13　※除外日　1/31～2/2
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

帆立貝〈北海道/宮城〉　レモン〈広島〉　土佐あか牛〈高知〉

甲烏賊〈日本〉　菜の花〈千葉〉　いも豚〈千葉〉

大紋羽太〈高知宿毛〉

国産牛ロース

フロマージュ（＋¥500/1ピース）

デセール　ショコラ〈ベルギー〉

コーヒー　または　紅茶

小菓子　和三盆フィナンシエ　他三種

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)