Torakuro

‘Tradition and innovation always travel together’ is the credo of the Imperial Hotel. ‘Growth and happiness for the future’ is the motto of the Ishikawa Group. Together the partners founded Torakuro, whose cuisine is guided by both convictions. French techniques such as consommé and confit are overlaid with Japanese traditions like dashi soup stock and char-grilling. One of the Imperial Hotel’s founders, Eiichi Shibusawa, once said, ‘Serve the customer courteously and you create a memory for a lifetime’. Here, that spirit is taken to heart.

1. Immersive Dining Experience: Torakuro offers a unique dining experience where customers seated at the counter can observe the meticulous preparation of dishes highlighting seasonal ingredients, grilled over charcoal or steamed before their eyes.

2. Chef Masashi Takami's Expertise: Chef Takami has earned Torakuro a Michelin star with his exceptional culinary techniques and deep understanding of balancing tradition with modernity. He combines innovative French techniques with iconic Japanese practices like dashi broth and charcoal grilling.

3. Seasonal Ingredients Elevated to New Dimensions: Under Chef Takami's expert hands, seasonal ingredients take on new dimensions, elevated by precise techniques and limitless creativity. Exceptional seafood and fish are joined by rare ingredients such as soft-shell turtles, caviar, and wild mushrooms.

Tasting Menu

• Omakase (Chef's Choice) Course: ¥45,000

Drink Menu

• Recommended Wine Set: ¥21,000
• Recommended Japanese Sake Set: ¥19,000
• Glass Champagne: from ¥5,000
• Glass Wine: from ¥4,450
• Japanese Sake: from ¥2,800