A Culinary Journey of Autumn Flavors at The 30th Restaurant

Introduction

Nestled within the heights of Setagaya, Tokyo, The 30th Restaurant at the Tokyu Excel Hotel Futako-Tamagawa offers a remarkable dining experience. From September 1 to November 30, 2025, guests are invited to indulge in the "Olive×France" course, celebrating the luscious olives that flourish during the autumn season. This specially curated course blends five distinctive tastes to create an unforgettable culinary adventure.

The Essence of Olives

Chef Hasegawa, the mastermind behind this culinary concept, places a strong emphasis on the vibrant green aroma and the gentle bitterness of olives. Each dish in the five-course meal is designed to harmonize the flavors of sweetness, saltiness, sourness, bitterness, and umami, showcasing the playful creativity of the chef. Guests will savor olives in various forms – leaves, fruits, and oils – all expertly incorporated into each plate.

The Exquisite Course Overview

Appetizer

"Tartare of Hiragai and Sweet Shrimp with Arugula Tabbouleh and Yuzu Vinaigrette"
The meal begins with a stunning dish featuring "Olive Focaccia" as the star ingredient. This tartare combines the rich sweetness of Hiragai scallops and sweet shrimp with natural seasoning, all heightened by a zesty yuzu vinaigrette. The accompanying couscous, enriched with green olives, adds a delightful twist, allowing diners to enjoy it alongside the focaccia.

Fish Dish

"Vapored Gold Eye Snapper from Shimoda with Olive Sauce and Fruit Pickles"
The fish course presents the delicate Gold Eye Snapper, steamed to perfection. With the addition of fruit pickles like muscat grapes, persimmons, pears, and pomegranates, the dish bursts with color and acidity, elevating the fish's natural sweetness. A slightly bitter eggplant purée paired with a sauce made from olives and pork jus offers a varied flavor experience with each bite.

Meat Dish

"Roulade of Lamb with Foie Gras and Green Olive Aroma, Stuffed Champignon"
The main course features a sumptuous lamb roulade, enveloped in green olives and basil paste. Cooked slowly to achieve a tender, melt-in-the-mouth texture, this dish embodies the richness of autumn. Paired with seasonal bounties, it’s a celebration of fall flavors on a plate.

Dessert

"Olive Oil Ice Cream with Chestnut Mont Blanc"
The culinary journey concludes with a delightful dessert where olive oil ice cream takes center stage, complemented by an indulgent layer of chocolate mousse and luxurious chestnuts. Accented with pomegranates, the dessert radiates autumnal hues of brown and red, enhancing its visual appeal. A thin, leaf-shaped tuile finishes the dish, encapsulating the season's essence in a delightful presentation.

Additional Details

The "Olive×France" course is designed to let diners deeply appreciate the fall harvest alongside olives. Each plate invites a sensory exploration of the season's arrival. As guests relax and enjoy vistas from 130 meters above the bustling city, they will find themselves enveloped in an extraordinary atmosphere.

Reservation Information

Period

September 1 to November 30, 2025
(Reservations are required by 3 PM the day before dining)

Restaurant Hours

- Lunch: 11:30 AM - 2:00 PM (Last Order 12:30 PM)
- Dinner: 5:00 PM - 9:00 PM (Last Order 7:00 PM)

Pricing

- Lunch: 7,000 yen per person
- Dinner: 13,000 yen per person

Menu Highlights

- Lunch: Cold appetizer / Fish dish / Main dish / Dessert
- Dinner: Amuse-bouche / Cold appetizer / Warm appetizer / Fish dish / Main dish / Dessert / Petit fours

Images are for illustrative purposes only. Prices include service charge and taxes. Menu items may change based on ingredient availability. Please inform staff of any food allergies.

Conclusion

The 30th Restaurant offers a peek into a world of taste where autumn and olive flavors intertwine in a dreamy dining experience. Add this exceptional journey to your calendar and prepare your taste buds for an unforgettable moment high above the streets of Tokyo.