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 

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

Peter MENU

Print or save the Menu

WEEKDAY ONE-HOUR BUSINESS LUNCH

Appetizer Plate
Smoked Salmon, Parma Ham, Chilled Potato Soup

Mixed Grill with Seasonal Vegetables
Beef Rib Loin, Grilled Chicken, Lamb Rack

Seasonal Fruit Soup and Vanilla Ice-Cream

JPY 4,500


PETER THREE-COURSE LUNCH

Scallops, Green Asparagus, Seasonal Vegetable Salad, Yuzu Dressing

Seared Fish of the Day, Bouillabaisse Miso Flavor
Or
Australian Grain-Fed Tenderloin, Green Peppercorn Sauce

Peter Dessert

JPY 5,200


GOURMET FOUR-COURSE LUNCH

Tuna Tartar with Avocado, Poached Quail Egg

Fish of the Day

Japanese Beef Tenderloin (50 g) and Australian Grain-Fed Tenderloin (50 g)
Japanese and Dijon Mustard Sauce

Warm Chocolate Pudding, Caramelized Banana
Cinnamon and Vanilla Sauce

JPY 7,200

SUPPLEMENTAL PRICE MEAT MAIN COURSE  
US Prime Grain-Fed Ribeye (300 g) JPY 5,100
40‐Days Japanese Dry‐Aged Beef Strip Loin (250 g) JPY 6,100
Kobe Beef Loin (200 g) JPY 16,000
Japanese Tenderloin (150 g) JPY 11,200
*Includes choice of two side dishes  

STARTERS  
Soup of the Day JPY 1,700
Caesar Salad
Egg Crouton, Bacon, 36-Months Aged Parmesan
JPY 2,500
Greek Salad
Feta Cheese, Cucumber, Olive, Tomato
JPY 2,700
Crab Cakes
Ancho Chili Mayonnaise, Coriander, Lime
JPY 3,000
Grilled Portobello Mushrooms
Garlic, Onions, Gruyere, Bacon
JPY 3,300
   
PASTA AND RISOTTO  
Beef Pasta, Kinzanji Miso Flavor JPY 4,000
Green Vegetables and Basil Pasta with Arugula Salad
Choice of Linguini or Gluten Free Pasta
JPY 3,300
Mushroom Risotto JPY 3,300
SEAFOOD  
Grilled Salmon JPY 5,300
Fish of the Day JPY 5,400
Grilled Scallops JPY 4,500
Roasted Lobster JPY 6,400
   
FROM THE GRILL  
Australian Grain-Fed Tenderloin (250 g) JPY 6,800
US Prime Grain-Fed Ribeye (300 g) JPY 7,300
“Meishanton” Ibaraki Pork Loin (300 g) JPY 8,200
“Kumano Jidori" Mie Chicken JPY 5,600
   
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 19,000
JPY 22,000
40-Days Japanese Dry-Aged Strip Loin (250 g) JPY 8,800
   
SAUCES (choose one)  
Béarnaise
Tomato Basil Salsa
Red Wine
Chimichurri
Dijon Mustard
Green Peppercorn
Rosemary Mint
Soy Sauce and Wasabi
Ponzu and Yuzu Pepper
 
   
*Wagyu beef is 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 Mushrooms with Herbs JPY 1,300
Wilted Spinach and Bacon JPY 1,300
Grilled and Roasted Vegetables JPY 1,300
Tempura Avocado JPY 1,300
Macaroni and Cheese JPY 1,300
Peter-Style Fries (Cajun or Garlic) JPY 1,300
Mashed Potatoes JPY 1,300
Mixed Leaf Salad JPY 1,300
Yamagata “Tsuyahime” 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

CHEF’S CHOICE THREE-COURSE DINNER

Appetizer Plate
Smoked Salmon, Parma Ham, Chilled Potato Soup

US Prime Grain-Fed Ribeye (200 g), Japanese Sauce

Peter’s Sundae

JPY 9,500


GRILLED FOUR-COURSE DINNER

Tuna Tasting Plate
Tartar, Sashimi, Grilled

Seared Sea Bass, Clam Sauce, Tomato, Basil Flavor

Triple Prime-Cut Meat Tasting Plate (50 g each)
Japanese Beef Tenderloin, Ponzu and Yuzu Pepper
Australian Grain-Fed Tenderloin, Dijon Mustard Sauce
US Prime Grain-Fed Ribeye, Red Wine Sauce

Warm Chocolate Pudding, Caramelized Banana
Cinnamon Vanilla Sauce

JPY 14,500


JAPANESE “WAGYU” BEEF DINNER

Scallop Carpaccio with Parmesan Cheese

White Asparagus Salad, Poached Egg

Lobster Bouillabaisse Miso Flavor

Japanese Beef Tenderloin (80 g), Japanese Sauce
Or
Kobe Beef Loin (80 g), Red Wine and Ponzu Sauce (+ JPY 3,000)

Vanilla Panna Cotta and Mango Passion Fruit Sauce

JPY 18,000

STARTERS  
Soup of the Day JPY 1,700
Lobster Bouillabaisse Miso Flavor JPY 4,900
Caesar Salad
Egg Crouton, Bacon, 36-Months Aged Parmesan
JPY 2,500
Greek Salad
Feta Cheese, Cucumber, Olive, Tomato
JPY 2,700
Grilled and Roasted Vegetable Salad JPY 2,900
Lobster and Mushroom Salad JPY 6,900
Crab Cakes
Ancho Chili Mayonnaise, Coriander, Lime
JPY 3,000
Grilled Portobello Mushrooms
Garlic, Onions, Gruyere, Bacon
JPY 3,300
White Asparagus Salad, Poached Egg, Parma Ham JPY 4,000
Tuna Tasting Plate
Steak Tartar, Sashimi, Grilled
JPY 5,400
   
PASTA AND RISOTTO  
Beef Pasta, Kinzanji Miso Flavor JPY 4,000
Green Vegetables and Basil Pasta with Arugula Salad
Choice of Linguini or Gluten Free Pasta
JPY 3,300
Mushroom Risotto JPY 3,300
SEAFOOD  
Grilled Salmon JPY 5,300
Fish of the Day JPY 5,400
Grilled Scallops JPY 4,500
Roasted Lobster JPY 6,400
   
FROM THE GRILL  
Australian Grain-Fed Tenderloin (250 g) JPY 6,800
US Prime Grain-Fed Ribeye (300 g) JPY 7,300
Australian Lamb Rack (200 g) JPY 7,700
“Meishanton” Ibaraki Pork Loin (300 g) JPY 8,200
“Kumano Jidori" Mie Chicken JPY 5,600
US T-Bone Steak JPY 8,000
   
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 19,000
JPY 22,000
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
Tomato Basil Salsa
Red Wine
Chimichurri
Dijon Mustard
Green Peppercorn
Rosemary Mint
Soy Sauce and Wasabi
Ponzu and Yuzu Pepper
 
   
*Wagyu beef is 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 Mushrooms with Herbs JPY 1,300
Wilted Spinach and Bacon JPY 1,300
Grilled and Roasted Vegetables JPY 1,300
Tempura Avocado JPY 1,300
Macaroni and Cheese JPY 1,300
Peter-Style Fries (Cajun or Garlic) JPY 1,300
Mashed Potatoes JPY 1,300
Mixed Leaf Salad JPY 1,300
Yamagata “Tsuyahime” 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.
Wine of the Month: Austria
White Wine  
Roter Veltliner Klassik, Weingut Leth 2012 Glass: JPY 1,300
Bottle: JPY 6,200
Red Wine  
Park Classic, Graf Trauttmansdorff 2011 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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