Located in the historic Marunouchi Station building, The Tokyo Station Hotel not only shines with its elegance and heritage but also stands out for its exceptional culinary offerings. At the heart of this institution, the Blanc Rouge restaurant offers cuisine that subtly combines Japanese tradition and French influences. This iconic venue invites guests on a refined gastronomic journey, orchestrated by the talent and creativity of Chef Masahiro Ishihara in an elegant setting.
The Tokyo Station Hotel: A Heritage Icon at the Heart of Marunouchi
The Tokyo Station Hotel, nestled in the Marunouchi building of Tokyo Station, is a true icon of Japanese heritage. With over a century of history, this hotel stands out with its red brick façade, a rarity in Tokyo’s urban landscape dominated by modern skyscrapers. Carefully renovated, it retains its classic elegance while integrating contemporary elements to meet the expectations of discerning travelers. Its public spaces, adorned with high vaulted ceilings, sparkling chandeliers, and refined European architecture, evoke the era of its construction in 1915 while offering modern comfort.
In terms of infrastructure, the hotel presents itself as a luxurious modern establishment with spacious and elegant rooms, a minimalist contemporary spa, and a variety of bars and restaurants ranging from casual chic to haute cuisine. Among them, Blanc Rouge stands out as the culinary jewel of the establishment. Set in an elegant and serene atmosphere, it invites guests to savor a refined gastronomic experience, perfectly in harmony with the prestigious and timeless ambiance of the hotel.
Quiet Elegance Amidst the Bustle of Trains
The Blanc Rouge restaurant seamlessly combines French sophistication with Japanese delicacy in an exceptional setting. Its main dining room, inaugurated in 2012 during the renovation of The Tokyo Station Hotel, reflects a bright and contemporary aesthetic. The large semi-circular windows, framed in immaculate white, offer a unique view of the passing trains at Tokyo Station, creating a striking contrast between the elegance of the interior decor and the city’s energy. Three refined and intimate private rooms are also available to host exclusive events, from business meetings to personal celebrations, in an atmosphere of discretion and style.
Between Japan and France: The Inspiring Journey of Masahiro Ishihara
Executive Chef Masahiro Ishihara embodies Japanese culinary excellence with a touch of French elegance. His career took off under the legendary Grand Chef Katsuhiro Nakamura at the Hotel Metropolitan Edmont, where he quickly demonstrated his talent. In 2007, he took charge of the hotel’s French restaurant before heading to France to perfect his craft in Michelin-starred establishments. In 2011, he became the Executive Chef of The Tokyo Station Hotel, orchestrating the culinary creations and concepts of the hotel’s restaurants. He is committed to offering unparalleled authenticity, showcasing Japan's culinary treasures, and closely collaborating with local producers. His relentless pursuit of flavors reflects a deep respect for traditions and a passion for culinary innovation.
Our 'Dégustation du Midi' Lunch
Executive Chef Masahiro Ishihara actively incorporates Japanese products and delicacies with contemporary touches while preserving French culinary traditions. The menu is renewed every two months to provide a seasonal experience. As for the hotel’s wine cellar, it houses around 1,200 wines, including both national and international varieties.
We opted for the 'Dégustation du Midi' menu, a true festival of refined flavors. From the very beginning, delicate amuse-bouches, both subtle and elegant, opened this gastronomic journey with exquisite finesse. The first course revealed a carefully orchestrated harmony between crab, chicken, and vegetables, offering a play of textures and flavors that awaken the senses. Then, a bold and refined combination took over, marrying the freshness of tuna with the richness of black pork, enhanced by expertly prepared vegetables.
The third act of this feast highlighted delicately seared swordfish, complemented by Iberian pork and seasonal vegetables, where each bite revealed perfect flavor mastery. A refreshing and zesty gaspacho soup then provided a most pleasant interlude, preparing our palates for the following courses. As the main course, I savored a wonderfully prepared fish of the day, where the delicate flesh perfectly matched its cooking. Meanwhile, my husband succumbed to the tenderness and richness of flavors of a TOSA duck, prepared with remarkable precision.
Before concluding on a sweet note, the pre-dessert centered around fig charmed us and served as an ideal prelude. Finally, the dessert was a masterpiece of balance, blending the fruity flavors of grape with the sweetness of mascarpone and the lightness of cream cheese. To close this gastronomic experience, tea accompanied by petit fours added a final touch of comfort and refinement.
My Opinion
The Tokyo Station Hotel skillfully combines the elegance of a place steeped in history with contemporary sophistication. At the heart of this experience, the Blanc Rouge restaurant stands out for its refined cuisine, orchestrated by the talented Chef Masahiro Ishihara. The 'Dégustation du Midi' menu offers a sensory journey where Japanese flavors and French inspirations blend harmoniously. Every moment spent in this hotel, from its majestic spaces to its culinary delights, embodies a perfect balance of serenity and refinement. A unique address that leaves a precious memory.
Practical Information
A big thank you to Blanc Rouge for the invitation to discover their establishment. Of course, I remain free in my opinions expressed in this article!
About Florence Consul
Editor of Experiences Luxe since 2015, I love discovering new exclusive and authentic experiences all over the world. I left my home country (France) 6 years ago to become a global citizen, traveling 365 days out of the year. I am a foodie person and I make a point of tasting local specialities.