A Luxurious Winter Culinary Journey at Tokyo Dome Hotel's Dining De Mille

Tokyo Dome Hotel, located in Bunkyo, Tokyo, is excited to announce the launch of its winter special course titled 'Winter Special Course with Premium French Ingredients'. This remarkable dining experience will be available from December 1, 2025, to February 28, 2026, allowing guests to indulge in a luxurious culinary adventure.

In the elegant setting of the Dining De Mille, French cuisine awaits, crafted by Chef Katsumoto Takahashi, who draws upon his experiences and encounters with high-end French ingredients during his training in France. This course will feature a variety of rare and exquisite ingredients arranged with a creative twist, reflecting the essence of traditional French provincial dishes. Each dish is crafted with care, allowing diners to create treasured memories with their loved ones while enjoying a warm and homely atmosphere. Additionally, over 100 types of fine wines will be available to complement the exquisite flavors of the meal.

Overview of the Winter Special Course

1. Amuse Bouche
Mansteur Tart Flambé with Black Truffle Salad
The richness of Mansteur cheese is harmoniously layered with crispy pastry, the saltiness of bacon, and the sweetness of onions, elevated by a generous serving of black truffle salad.

2. Appetizer
Pan-Seared Foie Gras with Quetsch and Mirabelle Compote and Gastrique Sauce
The main attraction is the pan-seared foie gras, well-balanced with the unique flavors of quetsch and mirabelle (a type of plum), and accompanied by a refreshing gastrique sauce that enhances the overall taste.

3. Soup
Lobster Bisque with Blue Lobster and Short Pasta Baked in Puff Pastry
A rich soup made with the elusive blue lobster, incorporating shellfish stock for depth and complemented by a delightful blend of sweet tomatoes, cream, and fresh pasta, all wrapped in aromatic puff pastry.

4. Fish Course
Alpine Char on Meunière with Muscadet Matelote Sauce
Utilizing the delicate texture of Alpine char, it is perfectly sautéed with the fragrance of butter, accompanied by a white sauce that highlights fruity and acidic notes of Muscadet wine.

5. Meat Course
Here, diners can choose from:
- Sisteron Lamb Navarin and Grilled Ensemble
Featuring the unique flavors of Sisteron lamb prepared using two distinct French cooking methods.
- Wagyu Filet Steak
- Chateaubriand Steak (Additional ¥3,000)

6. Dessert
Creme Brûlée with Lyon Praline and Raspberry Sorbet
A luscious creme brûlée with a crunchy caramel layer paired with traditional Lyon confectionery praline and garnished with refreshing raspberry sorbet.

7. Petit Fours
After Dinner Beverage

Important Details

The special winter course will be served from December 1, 2025, through February 28, 2026, with some exclusion dates such as from December 20 to 25 and December 31 to January 4.

- Location: 6th Floor, Dining De Mille
- Lunch Hours: 11:30 AM to 2:30 PM (Last Order at 2:00 PM) - open only on weekends and holidays.
- Dinner Hours: Weekdays from 6:00 PM to 10:00 PM (Last Order at 9:00 PM), weekends from 5:00 PM to 10:00 PM (Last Order at 9:00 PM).
- Cost: ¥18,000 per person (includes tax and service charge).

Reservations must be made by 4 PM the day prior, and menus may vary based on availability.

Chef Katsumoto Takahashi

Brought up in 1976, Chef Takahashi began his culinary journey in France in 2004. After wonderful stints at renowned Michelin-starred restaurants, he returned to Japan and joined Tokyo Dome Hotel in 2013 before becoming the head chef at Dining De Mille in 2018.

Conclusion

Experience the warmth of French cuisine at its finest only at Dining De Mille, fulfilling your cravings for luxury this winter.

For reservations or inquiries, contact Dining Reservations at +81 3-5805-2237 (10:00 AM – 7:00 PM).