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On Top Of The World Peter

Cuisine Type Grill Location 24/F Hours

11:30 am - 10:00 pm*

Enquiries

+81 3 6270 2763
peterptk@peninsula.com

By clicking "Book A Table" you will be directed to an external website that is not operated or managed by The Peninsula.”

Dress Code

Tank tops and beach sandals not permitted

 

Casual

 

Peter offers the ultimate backdrop for a business lunch or a place to recharge after a day of exploring the vibrant heart of Tokyo. By night, as the sun sets and the glittering city lights take over, Peter pulses with energy as diners come to savour its delicious grilled fare, from premium cuts of meat and fresh seafood including 40-day Japanese dry-aged striploin to grilled scallops. Perched high on the 24th floor with stellar views of Tokyo's Imperial Palace Gardens and Hibiya Park, Peter is a refreshing dining destination offering the Peninsula standards of sophistication in a fun and inviting atmosphere.

*Lunch
11:30 am - 2:30 pm (Weekdays)
11:30 am - 3:00 pm (Sat and Holidays)

*Brunch
11:30 am - 2:00 pm (Sun)

*Dinner
6:00 pm - 10:00 pm

Book A Table

Peter MENU

Print or save the Menu

Peter THREE-COURSE PRIX FIXE DINNER
Please Choose One Dish Each from Appetizers and Mains

Appetizers
Sea Bass Pastrami, Abalone, Yellow Turnip and Fennel Salad
with Marinated White Peach
Or
Colorful Fresh Tomatoes, Mozzarella and Blue Cheese Caprese with Prosciutto
Tomato and Sherry Vinaigrette
Or
Chilled Sweet Corn Soup, Quail and Summer Vegetable Brochette

MAINS
Pan-Fried Salmon and Broad Beans, Pancetta and Lettuce Fricassée
Brown Butter Sauce with Capers
Or
Roasted Australian Lamb Chop with Dukkah Spice Ratatouille with Chickpeas, Mild Curry Flavor
Or
US Angus Beef Striploin, Cauliflower, Caramelized Onions and Potatoes
Bell Pepper and Chili Butter Sauce

DESSERT
Chocolate and Tropical Fruit Mousse

JPY 9,500

SUPPLEMENTAL PRICE MEAT MAIN COURSE  
US Tenderloin (150 g) JPY 1,500
40‐Days Japanese Dry‐Aged Beef Strip Loin (150 g) JPY 3,000
Japanese Beef Tenderloin A5 (100 g) JPY 5,000
Kobe Beef Loin (100 g) JPY 12,000


GRILLED FOUR-COURSE DINNER

Scallops Confit, Sweet Shrimp Ceviche, Pomegranate and Raspberry Dressing

Pan-Fried Foie Gras, Lotus Root and Eggplant Gratin
Yuzu and Miso Scent, Port Wine Sauce

Japanese Beef of the Day with Summer Vegetables, Choice of Sauce

Fresh White Peach Biscuit and Oishi Plum Sorbet

JPY 14,500

SUPPLEMENTAL PRICE MEAT MAIN COURSE  
Japanese Beef Tenderloin A5 (100 g) JPY 2,000
Kobe Beef Loin (100 g) JPY 8,500


STARTERS  
Soup of the Day JPY 1,700
Pan-Seared Scallops Wrapped in Pancetta
Green Asparagus and Summer Vegetables, Ginger-Soy Sauce Dressing, Shiso Scent
JPY 3,800
Caesar Salad
Egg Crouton, Bacon, 36-Months Aged Parmesan
JPY 2,500
Greek Salad
Feta Cheese, Cucumber, Olive, Tomato
JPY 2,700
Peter Salad, 15 Kinds of Colorful Vegetables, Quinoa and Beans
Choice of Japanese, French, Shallot or Tofu Dressing
JPY 2,500
Crab Cakes
Ancho Chili Mayonnaise, Coriander, Lime
JPY 3,000
Grilled Oita “Yamanami” Shiitake Mushrooms
Garlic, Onions, Gruyere, Bacon
JPY 3,200
Tuna Carpaccio Sashimi Style, Avocado Wasabi Mayonnaise
Japanese Condiments with Seaweed
JPY 4,000
Scallop Confit, Sweet Shrimp Ceviche
Pomegranate and Raspberry Dressing
JPY 4,000
   
HAMBURGER  
Peter Burger, Cucumber and Egg Relish with French Fries JPY 3,500
Vegetarian Burger, Tofu and Quinoa Patty and Gluten Free Ciabatta Bread
Jalapeño and Tomato Relish
JPY 2,700
PASTA (Choice of Linguini or Gluten Free Pasta) AND RISOTTO  
Quatro-Cheese Cream Pasta
Crispy Prosciutto and Vegetable Pasta
JPY 3,300
Spiced Tomato and Seasonal Vegetable Pasta
Chili Cumin Oregano
JPY 3,100
Mushroom Risotto JPY 3,300
   
SEAFOOD  
Grilled Salmon JPY 4,300
Fish of the Day JPY 4,200
Grilled Scallops JPY 4,500
Roasted Lobster JPY 6,400
   
FROM THE GRILL  
US Tenderloin (200 g) JPY 7,300
US Prime Grain-Fed Ribeye (300 g) JPY 7,300
Australian Lamb Rack (200 g) JPY 7,700
Mie Matsuzaka Pork Loin (300 g) JPY 4,000
Oita Kanmuri Jidori Chicken Breast
Grilled or Roasted with Smoked Paprika
JPY 3,800
US T-Bone Steak JPY 8,000
Tofu and Quinoa Hamburg Steak JPY 2,600
   
JAPANESE BEEF  
Gifu “Hidagyu” A5* Tenderloin (150 g)
Gifu “Hidagyu” A5* Tenderloin (200 g)
JPY 15,700
JPY 19,600
Gifu “Hidagyu” A5* Loin (150 g)
Gifu “Hidagyu” A5* Loin (200 g)
JPY 14,700
JPY 18,600
Gunma “Jyoushu Wagyu” A4* Tenderloin (150 g)
Gunma “Jyoushu Wagyu” A4* Tenderloin (200 g)
JPY 13,400
JPY 16,500
Gunma “Jyoushu Wagyu” A4* Loin (150 g)
Gunma “Jyoushu Wagyu” A4* Loin (200 g)
JPY 12,400
JPY 15,500
Kobe Beef Loin (150 g)
Kobe Beef Loin (200 g)
JPY 23,500
JPY 30,000
40-Days Japanese Dry-Aged Strip Loin (250 g) JPY 8,800
Triple Prime-Cut Japanese Beef (150 g)
Tasting Plate (50 g each)
JPY 12,300
   
SAUCES (choose one)  
Béarnaise
Jalapeño and Tomato Relish
Red Wine
Chimichurri
Dijon Mustard
Teriyaki
Barbeque Sauce
Soy Sauce and Wasabi
Ponzu and Grated White Onion
Oita Kabosu and Yuzu Pepper
 
   
*Wagyu beef has assigned a yield grade from A to C with A being the highest.
A quality grade is assigned from 1 to 5 in terms of beef marbling,
texture and firmness, color and quality of fat with 5 being the highest.
   
SIDES  
Roasted Oita “Yamanami” Shiitake Mushrooms JPY 1,300
Pan-Fried Asparagus JPY 1,700
Grilled and Roasted Vegetables JPY 1,300
Beer Battered Red Onion Rings
Avocado Wasabi Mayonnaise or Barbeque Sauce
JPY 1,300
Potato Skins with Cheddar Cheese, Bacon Crumbles
Sour cream and Green Onion
JPY 1,300
Peter-Style Fries (Cajun or Garlic) JPY 1,300
Mashed Potatoes JPY 1,300
Mixed Leaf Salad JPY 1,300
“Koshihikari” Steamed Rice JPY 700

*This menu is for reference only, as individual dishes are subject to change.
*Prices include 8% consumption tax and are subject to 15% service charge.
Print or save the Menu

Enjoy an appetizer and dessert buffet,
unlimited grilled main course menu or supplemental price meat main course and welcome cocktail

MEATS
Roasted Chicken Breast, Dijon Mustard Sauce
Duck Breast, Green Pepper Sauce
Cube Beef, Japanese Sauce
Pork Shoulder Loin, Chimichurri Sauce
Australian Lamb, Rosemary Sauce

SEAFOODS
Salmon, Olive Tapenade
Prawns, Béarnaise Sauce
Seared Sea Bass, Clam Sauce
Scallops, Tomato Basil Salsa

PASTA & RISOTTO
Green Pasta
Macaroni and Cheese
Beef Pasta, Miso Flavor
Broad Bean Risotto
Soft Polenta

BREAKFAST STATIONS
Mini Pancake Ball
Raspberry Sauce, Honey, Chocolate, Whipped Cream
Omelet
Tomato, Mushrooms, Onion, Cheese

CARVING STATION
Meat Caving of the Day

KIDS SELECTIONS
Fish and Chips
Mushroom Cream Pasta
Hamburg Steak

SIDES
Roasted Mushrooms
Peter Style Fries (Cajun or Garlic)
Wilted Spinach and Bacon
Mashed Potatoes
Grilled Vegetables
Avocado Tempura


Brunch with unlimited soft drinks, coffee and tea JPY 8,500
Brunch with unlimited Dom Pérignon Brut Champagne,
white and red wine, soft drinks, coffee and tea
JPY 16,000
KIDS
Age 4 and under Free
Age 5 – 12 JPY 4,250
Age 13 and above JPY 8,500
   
FROM THE GRILL
Supplemental Price Meat Main Course
 
40‐Days Japanese Dry‐Aged Beef Strip Loin (125 g) JPY 3,000
Bungo Beef Tenderloin A5 (100 g) JPY 5,000
Kobe Beef Loin (100 g) JPY 8,000

*This menu is for reference only, as individual dishes are subject to change.
*Prices include 8% consumption tax and are subject to 15% service charge.
Print or save the Menu

Peter THREE-COURSE PRIX FIXE LUNCH
Please Choose One Dish Each from Appetizers and Mains

APPETIZERS
Sea Bass Pastrami, Yellow Turnip and Fennel Salad with Marinated White Peach
Or
Colorful Fresh Tomatoes, Mozzarella and Blue Cheese Caprese
Tomato and Sherry Vinaigrette

MAINS
Pan-Fried Salmon and Broad Beans, Pancetta and Lettuce Fricassée
Brown Butter Sauce with Capers
Or
US Angus Beef Striploin, Cauliflower, Caramelized Onions and Potatoes
Bell Pepper and Chili Butter Sauce

DESSERT
Blueberry Crumble with Vanilla Ice-Cream

JPY 5,200


CHEF'S CHOICE THREE-COURSE LUNCH

Caesar Salad
Egg Crouton, Bacon, 36-Months Aged Parmesan

Peter Style Roasted Chicken, Whipped Potato and Summer Vegetables
Red Wine Vineger and Orange Sauce

Lime Fromage Blanc with Melon and Kiwi Cocktail

JPY 3,950


SUPPLEMENTAL PRICE MEAT MAIN COURSE  
US Angus Beef Strip Loin (160 g) JPY 1,500
US Prime Grain-Fed Ribeye (200 g) JPY 2,000
US Tenderloin (150 g) JPY 3,000
40‐Days Japanese Dry‐Aged Beef Strip Loin (150 g) JPY 4,000
Japanese Beef Tenderloin A5 (100 g) JPY 5,000

STARTERS  
Soup of the Day JPY 1,700
Pan-Seared Scallops Wrapped in Pancetta
Green Asparagus and Summer Vegetables, Ginger-Soy Sauce Dressing, Shiso Scent
JPY 3,800
Caesar Salad
Egg Crouton, Bacon, 36-Months Aged Parmesan
JPY 2,500
Greek Salad
Feta Cheese, Cucumber, Olive, Tomato
JPY 2,700
Peter Salad, 15 Kinds of Colorful Vegetables, Quinoa and Beans
Choice of Japanese, French, Shallot or Tofu Dressing
JPY 2,500
Crab Cakes
Ancho Chili Mayonnaise, Coriander, Lime
JPY 3,000
Grilled Oita “Yamanami” Shiitake Mushrooms
Garlic, Onions, Gruyere, Bacon
JPY 3,200
Tuna Carpaccio Sashimi Style, Avocado Wasabi Mayonnaise
Japanese Condiments with Seaweed
JPY 4,000
Scallop Confit, Sweet Shrimp Ceviche
Pomegranate and Raspberry Dressing
JPY 4,000
   
HAMBURGER  
Peter Hamburger, Cucumber and Egg Relish with French Fries JPY 3,500
Vegetarian Burger, Tofu and Quinoa Patty and Gluten Free Ciabatta Bread
Jalapeño and Tomato Relish
JPY 2,700
   
PASTA (Choice of Linguini or Gluten Free Pasta) AND RISOTTO  
Quatro-Cheese Cream Pasta
Crispy Prosciutto and Vegetable Pasta
JPY 3,300
Spiced Tomato and Seasonal Vegetable Pasta
Chili Cumin Oregano
JPY 3,100
Mushroom Risotto JPY 3,300
SEAFOOD  
Grilled Salmon JPY 4,300
Fish of the Day JPY 4,200
Grilled Scallops JPY 4,500
Roasted Lobster JPY 6,400
   
FROM THE GRILL  
US Tenderloin (200 g) JPY 7,300
US Prime Grain-Fed Ribeye (300 g) JPY 7,300
Mie Matsuzaka Pork Loin (300 g) JPY 4,000
“Kanmuri Jidori" Oita Chicken Breast
Grilled or Roasted with Smoked Paprika
JPY 3,800
Tofu and Quinoa Hamburg Steak JPY 2,600
   
JAPANESE BEEF  
Gifu “Hidagyu” A5* Tenderloin (150 g)
Gifu “Hidagyu” A5* Tenderloin (200 g)
JPY 15,700
JPY 19,600
Gifu “Hidagyu” A5* Loin (150 g)
Gifu “Hidagyu” A5* Loin (200 g)
JPY 14,700
JPY 18,600
Gunma “Jyoushu Wagyu” A4* Tenderloin (150 g)
Gunma “Jyoushu Wagyu” A4* Tenderloin (200 g)
JPY 13,400
JPY 16,500
Gunma “Jyoushu Wagyu” A4* Loin (150 g)
Gunma “Jyoushu Wagyu” A4* Loin (200 g)
JPY 12,400
JPY 15,500
Kobe Beef Loin (150 g)
Kobe Beef Loin (200 g)
JPY 23,500
JPY 30,000
40-Days Japanese Dry-Aged Strip Loin (250 g) JPY 8,800
   
SAUCES (choose one)  
Béarnaise
Jalapeño and Tomato Relish
Red Wine
Chimichurri
Dijon Mustard
Teriyaki
Barbeque Sauce
Soy Sauce and Wasabi
Ponzu and Grated White Onion
Oita Kabosu and Yuzu Pepper
 
   
*Wagyu beef has assigned a yield grade from A to C with A being the highest.
A quality grade is assigned from 1 to 5 in terms of beef marbling,
texture and firmness, color and quality of fat with 5 being the highest.
   
SIDES  
Roasted Oita “Yamanami” Shiitake Mushrooms JPY 1,300
Pan-Fried Asparagus JPY 1,700
Grilled and Roasted Vegetables JPY 1,300
Beer Battered Red Onion Rings
Avocado Wasabi Mayonnaise or Barbeque Sauce
JPY 1,300
Potato Skins with Cheddar Cheese, Bacon Crumbles
Sour cream and Green Onion
JPY 1,300
Peter-Style Fries (Cajun or Garlic Salt) JPY 1,300
Mashed Potatoes JPY 1,300
Mixed Leaf Salad JPY 1,300
“Koshihikari” Steamed Rice JPY 700

*This menu is for reference only, as individual dishes are subject to change.
*Prices include 8% consumption tax and are subject to 15% service charge.
Wine of the Month: France
Sparkling Wine  
Remy Pannier Bouquet d'Or Brut NV Glass: JPY 1,300
Bottle: JPY 7,200
White Wine  
Jean Geiler Vin D'Alsace Pinot Blanc 2013 Glass: JPY 1,300
Bottle: JPY 6,200
Red Wine  
Château de Saint-Cosme Côtes du Rhône 2014 Glass: JPY 1,300
Bottle: JPY 6,200

*This menu is for reference only, as individual dishes are subject to change.
*Prices include 8% consumption tax and are subject to 15% service charge.

Meet The Chef Jun Ishii


Chef Ishii began his career at the Tokyo Bay Hilton Hotel before joining Park Hyatt Tokyo as part of the opening team of the New York Grill, and then went on to become Chef de Partie of Girandole and Sous Chef of Park Hyatt Tokyo's deli before joining The Peninsula Tokyo in 2007 as Chef de Cuisine of The Lobby. In July 2014, he transferred to Peter as Chef de Cuisine.
At Peter we want to pair the best appetizers, side dishes and sauces to match the perfect prime-cut meats and seafood.

Peter HIGHLIGHTS

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