Perched high above the Tokyo skyline, Peter offers an immersive dining experience where contemporary Japanese flavors harmonize with refined French artistry. Embark on a culinary journey through Japan’s diverse regions, savoring the finest local ingredients—from the umami-rich scallops of Hokkaido to the delicately marbled Hida wagyu—elevated with French culinary precision. Our menu is complemented by a curated wine selection, featuring an exclusive range of labels from legendary old-world vineyards to pioneering new-world winemakers, each chosen for its distinct story. No Peter experience is complete without the Bar; masterfully crafted cocktails are offered by our Head Mixologist, Mari Kamata, who travels across Japan and the world to source the rarest ingredients, from Shikoku’s vibrant yuzu to Nagano’s fresh wasabi and Kyushu’s artisan shochu.
With sweeping city views, a distinctive soundtrack to keep the tempo, and live performances, every visit transcends the ordinary—an unforgettable journey of taste, artistry, and atmosphere through Japan.
Menu
Cuisine Type
Modern European Japanese Cuisine
Location
Hours
Lunch
11:30 am - 2:00 pm (LO 1:45 pm)
Dinner
6:00 pm - 10:00 pm (LO 9:30 pm)
*Open for lunch service only on May 17.
Tel
Dress Code
Lunch: Casual
Dinner: Smart Casual
Meet our Chef Yohan Da Costa
Yohan Da Costa is an acomplished French chef with over 15 years of international culinary expertise. His career has taken him through Michelin-starred kitchens in France and prominent leadership positions in Japan and Australia. Renowned for his creativity and mentorship, he proudly led Team Japan to a gold medal victory at the Bocuse d’Or Asia 2024, one of the world’s most esteemed culinary competitions. As Senior Chef de Cuisine at The Peninsula Tokyo, Chef Yohan curates the hotel’s culinary arts programme, designing seasonal menus that blend traditional French gastronomy with contemporary Japanese flair, highlighting fresh, locally sourced ingredients.
"For me, creating a meal is a way to connect with both tradition and creativity. I’m inspired by Japan’s incredible seasonal produce and the rich diversity of meats and seafood from different prefectures. Blending the precision of Japanese techniques with the artistry of French cuisine allows me to create dishes that are both thoughtful and deeply flavorful. It’s a privilege to share this experience with our guests."
Meet our Director of Beverage Quentin Frantz
Quentin Frantz is a passionate wine connoisseur and seasoned hospitality professional, currently serving as Director of Beverage at The Peninsula Tokyo. With over a decade of international experience spanning luxury hotels, embassies, and wine importation, Quentin has led exceptional beverage programs, earning the Wine Spectator – Best Award of Excellence in 2024, 2020, and 2019. A firm believer in education, he continuously elevates team knowledge while driving creativity, profitability, and engagement. In his current role, Quentin fosters collaborations with both global labels and boutique local producers, including artisanal wineries and traditional sake breweries. Through these partnerships, aims to strengthen ties with the local community and authentically represent the best of Japan to international guests.
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"Wine is a journey through history and craftsmanship. I’ve had the privilege of exploring the finest wines from the hills of Burgundy to the valleys of Napa. Each bottle we select tells a story — of the soil, the climate, and the people who craft it with passion and dedication. My goal is to bring these stories to life, guiding our guests through a sensory experience that reflects both heritage and innovation."