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Discover the Spring Delight at Mercure Tokyo Hibiya

April 16 marks the beginning of a unique experience at the Mercure Tokyo Hibiya, located in Chiyoda City, Tokyo. The hotel’s French restaurant, La Seine, is launching a seasonal course designed to engage all five senses, celebrating the delicate transition from spring to early summer.

A Culinary Journey through Spring

The exclusive course features fresh, seasonal ingredients that exemplify the essence of spring. According to Executive Chef Manabu Ichizuka, the menu reflects the seasonal shift while maintaining a balance between lightness and depth. Chef Ichizuka expresses his passion for the dish, stating, "Each plate portrays the visuals of the season. Starting with a refreshing appetizer, guests will gradually appreciate the depth from the fish dish to the richness of our main course, finishing with a light yet aromatic dessert embodying early summer."

Seasonal Course Menu

The seasonal course is available for both lunch and dinner, offering two selections:

• - Scenario Course: 6,000 yen (incl. tax).

- Includes appetizer, soup of the day, choice of fish or meat, dessert (4 dishes), coffee/tea.

• - Artist Course: 9,000 yen (incl. tax).

- Includes amuse-bouche, appetizer, fish dish, meat dish, dessert (5 dishes), coffee/tea.

Appetizer: Green Asparagus and Sea Bream

The appetizer features green asparagus with marinated sea bream, served with a savory mimolete and parmesan cheese sable, along with a small salad. This dish is a refreshing start to the meal, showcasing delicate flavors balanced with contrasting textures.

Fish Course: Sautéed Sawa with Various Celery Preparations

The fish dish includes sautéed sawa accompanied by pickled, salad, and powdered celery variations, complemented by a creamy sauce infused with Noilly Prat and saffron. This balanced plate brings a light essence of spring to the palate.

Main Dish: Grilled Beef Tenderloin

For the main course, the grilled beef tenderloin is served with white asparagus and free-range egg mimosa, accompanied by roasted turnips and Burgundy butter, along with a Madeiran sauce enriched with bacon and sherry vinegar. This elegant dish marries classic elements with modern finesse.

Dessert: Melon and Umeshu Bavarois

Rounding off the meal, the dessert consists of a light melon bavarois infused with umeshu, paired with a refreshing coconut sorbet. The dessert beautifully balances the fresh fruit notes with the luxurious liqueur flavors, leaving guests with a pleasing finish.

Dining Experience at La Seine

Atmosphere and Design

La Seine, which translates to "Scene" in French, embodies the theatrical design concept of the Mercure Tokyo Hibiya, where every visit unfolds like an intimate play. The interior incorporates elements reminiscent of theater artistry, creating an extraordinary dining experience.

Restaurant Hours

• - Lunch: 11:30 AM - 1:30 PM (Last Order)
• - Dinner: 5:30 PM - 9:00 PM (Last Order)

Chef Manabu Ichizuka

Born in Ishikawa Prefecture, Chef Ichizuka has an impressive culinary background, having worked in renowned hotels across Kanazawa and Toyama. He has led kitchens at prestigious establishments, including Grand Hyatt Tokyo and Park Hyatt Tokyo. His accolades include victories in culinary competitions, showcasing his commitment to both technique and artistry in every dish.

Mercure Tokyo Hibiya: A Unique Hotel Experience

As part of Accor, the Mercure brand embodies the essence of local-inspired hospitality, combining comfort with rich local culture. The hotel, set to open on December 19, 2023, promises guests a vibrant experience filled with elements inspired by Tokyo's rich theatrical history and culture.

Visit Us

Address: 1-5-2 Uchisaiwaicho, Chiyoda, Tokyo, B1 Mercure Tokyo Hibiya
Phone: 03-3528-8392
Website: Mercure Tokyo Hibiya
Instagram: mercuretokyohibiya

Join us at Mercure Tokyo Hibiya this spring to savor a unique culinary journey that encapsulates the beauty of nature and seasonal transitions.