11:30 am - 2:30 pm (Weekdays)
11:30 am - 3:00 pm (Sat and Holidays)
11:30 am - 2:00 pm (Sun)
6:00 pm - 10:00 pm
+81 3 6270 2763
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 or Kagoshima pork Kurobuta to grilled Hokkaido 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 and Dinner Menu
Meet The Chef Masayuki Haeiwa
With 25 years culinary experience, Japanese Chef de Cuisine Masayuki Haeiwa started his career in Japan before moving to France. In 2000, he returned to Japan where he worked in Fukuoka before joining The Peninsula Tokyo in 2007 as Chef de Cuisine of Banquets and moved to Peter in March 2013.
At Peter we want to pair the best appetizers, side dishes and sauces to match the perfect prime-cut meats and seafood.
Exquisite By DesignPeter was designed by the renowned international firm Yabu Pushelberg. Guests enter the main restaurant area through a steel structure tunnel and exit onto a catwalk, leading to the “stage” with an interactive video wall showing images and entertainment based on movement and sound created by Impression X and Enex Co.Read More
Special Features The Nest at PeterRead More
For a more exclusive dining experience, Peter offers The Nest, a private dining room seating up to 12 people with views of Tokyo International Forum, Tokyo Station and the Tokyo Sky Tree, the world's tallest tower.
For more information or reservations, please contact Peter at +81 3 6270 2763 or email: email@example.com
How to Make ChimichurriThe perfect sauce to pair with prime-cut meatsRead More
700 cc Olive oil
30 cc White wine vinegar
10 g Italian parsley
5 g Coriander leaf
5 g Oregano leaf
20 g Confit garlic glove