The British celebrity chef is in charge of seasonal menus at The Tokyo Edition, Toranomon’s signature eatery.
Japan might still be closed off to most independent travelers, but even so, globetrotting gourmands can add one more restaurant to their wish list when the time comes. October 1 will see the debut of The Jade Room + Garden Terrace at The Tokyo Edition, Toranomon, with menus created by Tom Aikens of London’s one-Michelin-starred Muse. Set on the 31st floor beside the hotel lobby, this will be his first venture in Japan (and his second Asian outpost after Tom’s by Tom Aikens at The Langham, Jakarta).
Diners will be treated to a fusion of contemporary Japanese and Western-influenced dishes prepared with refined cooking techniques. Aikens has designed two nature-inspired menus, one for the indoor Jade Room and outdoor Garden Terrace; guests at the latter can order à la carte or pick a four- or six-course tasting menu. Seasonal dishes on offer include squid consommé with yuzu, chicken, and lemon confit; fire-roasted charred celeriac carpaccio with truffle; and mackerel with dashi, sesame, daikon, and furikake. The restaurant is also teaming up with local botanical distilleries to create exclusive bottled cocktails, and the curated wine list will showcase unexpected flavors.
As for the decor, walnut-paneled walls and floors are balanced with plush circular banquettes and a chef’s counter that seats 12 on jewel-green stools. Monochromatic images by fine art–photographer Masao Yamamoto grace the entrance, while commissioned abstract paintings from Brooklyn-based artist John Jackson adorn the 64-seat main dining room. The Jade Room also has two washi paper–clad private dining rooms, which accommodate eight and 14, respectively.
Stepping outside the Jade Room, patrons will find the 72-seater Garden Terrace featuring six bamboo oak trees and 200 potted plants. The lush greenery provides a pleasing contrast to the views of nearby Tokyo Tower and the sprawling concrete jungle below. Aside from creative cocktails, diners can look forward to a selection of small sharing plates: think lobster roll featuring nori, fried cabbage, and mayo spiced with sudachi citrus; house-made ricotta with pickled beets and Sichuan-style cucumber; passionfruit-and-vanilla marinated scallops; and hand-chopped beef tartare with maple egg yolk and onion crumble.
In addition to a dinner service from Wednesday to Sunday, the Jade Room will also offer lunch on weekends. Garden Terrace, meanwhile, will be open throughout the summer season, when guests can stop by for lunch and dinner from Wednesday to Sunday.