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

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

APPETIZERS
Grilled Shrimp on Tropical Salad,
Cucumber, Shallot, Lemongrass, Sweet Chili Sauce
Or
Buffalo Mozzarella, Tomato and Seasonal Fruit Caprese
Balsamic Syrup

MAINS
Pan-Fried Fish of the Day, Beans, Fennel Purée and Salad, Lemon Oil
Or
Roasted Duck Breast, Star Anise Scent, Caramelized Honey-Soy Sauce
Grilled Shiitake, Spring Onion and Pine Nut Paste

DESSERT
The Peninsula Mud Cake with Fresh Whipped Cream

JPY 5,200


CHEF'S CHOICE THREE-COURSE LUNCH

Salmon Tataki, Crispy Vegetables
Onion Ginger Dressing and Garlic Chips

New Zealand Rib Loin (130 g)
Creamy Mashed Potatoes and Eggplant Salsa

Vanilla Panna Cotta and Seasonal Fruit Soup

JPY 3,950


SUPPLEMENTAL PRICE MEAT MAIN COURSE  
New Zealand Rib Loin (200 g) JPY 1,000
US Prime Grain-Fed Ribeye (200 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
Kobe Beef Loin (100 g) JPY 8,000

STARTERS  
Soup of the Day JPY 1,700
Clams and Fennel Broth with Lemon Oil JPY 3,300
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
Grilled Shrimps and Scallops on Tropical Salad
Cucumber, Shallot, Lemongrass, Sweet Chili Sauce
JPY 4,000
Salmon Tataki, Salmon Roe and Crispy Vegetables
Onion Ginger Dressing and Garlic Chips
JPY 3,500
   
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 Salsa
Red Wine
Chimichurri
Dijon Mustard
Green Peppercorn
Rosemary Mint
Soy Sauce and Wasabi
Ponzu 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 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

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

Appetizers
Grilled Shrimps and Scallops on Tropical Salad
Cucumber, Shallot, Lemongrass, Sweet Chili Sauce
Or
Buffalo Mozzarella, Tomato and Seasonal Fruit Caprese, Balsamic Syrup
Or
Salmon Tataki, Salmon Roe and Crispy Vegetables
Onion Ginger Dressing and Garlic Chips

MAINS
Pan-Fried Fish of the Day
Prosciutto and Beans, Fennel Broth, Lemon Oil
Or
Roasted Duck Breast, Star Anise Scent, Caramelized Honey-Soy Sauce
Grilled Shiitake, Spring Onion and Pine Nut Paste
Or
US Prime Grain-Fed Ribeye (180 g)
Creamy Mashed Potatoes and Eggplant Salsa

DESSERT
Peter Assorted Dessert Plate

JPY 9,500


GRILLED FOUR-COURSE DINNER

Steamed Lobster, Green Asparagus and Endive
Musk Melon and Lime Vinaigrette

Pan-Fried Fish of the Day
Prosciutto and Beans, Fennel Broth, Lemon Oil

Japanese Beef of the Day, Seasonal Vegetable Tempura, Ponzu Sauce

Seasonal Fruit Pie

JPY 14,500


SUPPLEMENTAL PRICE MEAT MAIN COURSE  
40‐Days Japanese Dry‐Aged Beef Strip Loin (150 g) JPY 4,000
Japanese Beef Tenderloin A5 (100 g) JPY 5,000
Kobe Beef Loin (100 g) JPY 8,000

STARTERS  
Soup of the Day JPY 3,300
Clams and Fennel Broth with Lemon Oil 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
Grilled Shrimps and Scallops on Tropical Salad
Cucumber, Shallot, Lemongrass, Sweet Chili Sauce
JPY 4,000
Salmon Tataki, Salmon Roe and Crispy Vegetables
Onion Ginger Dressing and Garlic Chips
JPY 3,500
   
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 Salsa
Red Wine
Chimichurri
Dijon Mustard
Green Peppercorn
Rosemary Mint
Soy Sauce and Wasabi
Ponzu 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 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: France
Sparkling Wine  
Marquis de Perlade, Methode Traditionnelle, Brut, Blanc de Blancs NV Glass: JPY 1,300
Bottle: JPY 7,200
White Wine  
Bourgogne Aligote Olivier Leflaive 2011 Glass: JPY 1,300
Bottle: JPY 6,200
Red Wine  
Estibals Domaine L'Ostal Cazes 2009 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

00 / 00

Dining OFFERS

BACK TO TOP