At The Heart Of It All The Lobby

Cuisine Type International Location G/F Hours
6:30 am to midnight*
Enquiries
+81 3 6270 2731
E-mail: thelobbyptk@peninsula.com
Dress Code

Tank tops and beach sandals not permitted

Casual
When tea time strikes in Tokyo, locals and visitors alike love The Lobby for a classic Peninsula Afternoon Tea under the iconic "hanabi" firework -inspired crystal chandelier. Stunning triple-tier towers filled with a delicious assortment of sweet and savoury treats grace The Lobby tables daily. Spoil yourself with The Lobby's à la carte menus, ideal for power lunches or a light, sophisticated dinner. Choose from a fine selection of international cuisine, from hearty Italian meals to Continental favourites and Japanese specialities, including seasonal sashimi from Tokyo's famed Tsuijki fish market.

*Breakfast
6:30 am to 11:00 am

*Lunch
11:30 am to 2:30 pm

*Afternoon Tea
2:30 pm to 5:00 pm

*Dinner
6:00 pm to 10:00 pm

*Drinks
10:00 pm to 11:00 pm (Sun to Thu)
10:00 pm to midnight (Fri and Sat)

The Lobby MENU

Print or save the Menu

Seasonal Lunch

Chilled edamame cream soup
served with summer vegetable tartine and small salad

Pan-seared fish, tempura avocado and crashed potatoes
Capers and bacon sauce, sherry vinegar flavor

Mango sorbet with passion orange jelly

Coffee or tea

JPY 3,100

*This menu is for reference only, as individual dishes are subject to change.
*To learn more about the region of the rice, please ask your server.
*Prices include 8% consumption tax and are subject to 15% service charge.
Print or save the Menu

Seasonal Lunch

Chilled edamame cream soup
served with summer vegetable tartine and small salad

Pan-seared fish, tempura avocado and crashed potatoes
Capers and bacon sauce, sherry vinegar flavor

Mango sorbet with passion orange jelly

Coffee or tea

JPY 3,100

*This menu is for reference only, as individual dishes are subject to change.
*To learn more about the region of the rice, please ask your server.
*Prices include 8% consumption tax and are subject to 15% service charge.
Print or save the Menu

The Peninsula Classic Afternoon Tea Set

Selection of Savories  
Ham and Swiss cheese on multigrain sandwich
Smoked salmon, chive and egg salad in mini buns
Chilled sweet corn cream soup with popcorn
Tomato and roasted vegetable tart
 
   
Selection of Sweets  
White chocolate and fromage blanc mousse
Apricot tart
Peach shortcake
Fig cinnamon cake
 
   
Selection of Scones  
Homemade plain and cherry scones
The Peninsula original clotted cream and homemade raspberry jam
 
   
...and your choice of tea from The Peninsula Tea Selection  
Harney & Sons Fine Tea Selection  
Bluebrrry Green, Palace Gardens Chamomile
Hot Cinnamon Spice, Vanilla Comoro, Green Tea with Thai Flavors
Pomegranate Oolong, Yellow & Blue, Paris, Chocolate Mint
 
   
Herbal Tea Selection  
Peppermint, Chamomile, Lemon Verbena,
Rosehip & Hibiscus, Relax Therapy, Counseling
 
   
Classic Selection  
The Peninsula Tokyo Blend Tea, The Peninsula Tokyo Afternoon Tea
The Peninsula Tokyo Breakfast Tea
Assam, Darjeeling, Earl Grey, Muscat, Jasmine, Decaffeinated Tea
 
   
Coffee Selection  
Coffee, American Coffee, Espresso, Decaffeinated Coffee
Café au Lait, Café Latte, Cappuccino
 
   
JPY 3,900  

Appetizers and Soups

 
“The Lobby” salad
marinated seafood, orange, radish, cucumber, ginger pickles
garden greens and flying fish roe with Japanese dressing
JPY 2,400
   
Caesar salad
smoked bacon, croûtons and parmesan shavings
served with herb roasted chicken or shrimp
JPY 1,900

+ JPY 300
   
Soup of the day JPY 1,000
   

Sandwich

 
The Peninsula club sandwich
slow cooked chicken, avocado, lettuce, tomato, smoked bacon
egg and roasted garlic mayonnaise on whole wheat toast
with French fries
JPY 2,400
   

Pasta

 
Tomato and basil spaghetti JPY 1,900
   
Traditional bolognese fettuccine JPY 2,100
   

Desserts

 
Crème brûlée with red berries JPY 1,900
   
Chocolate and nuts pyramid JPY 1,900
   
Seasonal fruit pie and ice-cream JPY 1,900
   
Homemade ice-cream or sorbet JPY 1,400
   
Cake of the day JPY 1,500
   
*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

Seasonal Dinner

Appetizer Plate
Chilled edamame cream soup, smoked salmon and summer vegetable tartine

Pan-seared fish served with tempura avocado and crashed potatoes
capers and bacon sauce, sherry vinegar flavor

Sautéed veal tenderloin and Parma ham
tomato and celery chutney

Peach compote and apricot soup
served with seasonal vegetables and mushroom risotto

Chocolate mousse and apricot sorbet

Coffee or tea

JPY 6,000

*This menu is for reference only, as individual dishes are subject to change.
*To learn more about the region of the rice, please ask your server.
*Prices include 8% consumption tax and are subject to 15% service charge.
Print or save the Menu

Appetizers and Salads

 
“The Lobby” salad
marinated seafood, orange, radish, cucumber, ginger pickles
garden greens and flying fish roe with Japanese dressing
JPY 2,400
   
Caesar salad
smoked bacon, croûtons and parmesan shavings
served with herb roasted chicken or shrimp
JPY 1,900

+ JPY 300
   
Warm asparagus, tomato, chicory and poached egg salad
with Italian dressing
JPY 2,000
   
Garden salad with your choice of dressing
(lemon oil, red wine vinegar, Japanese, French, shallot dressing)
JPY 1,300
   

Pasta

 
Penne, spaghetti or fettuccine  
Sauces  
Tomato and basil JPY 1,900
Traditional Bolognese JPY 2,100
Chef’s creation of the day JPY 2,000
   

Sandwiches and Pancakes

 
The Peninsula club sandwich
slow cooked chicken, avocado, lettuce, tomato, smoked bacon
egg and roasted garlic mayonnaise on whole wheat toast
with French fries
JPY 2,400
   
The Peninsula shrimp sandwich
Fried shrimp, tomato, lettuce, red onion
and avocado mayonnaise on multigrain bread
with chili sauce and French fries
JPY 2,000
   
"The Lobby" pancake
fried egg sugar bacon marinated tomato
arugula and potato chips with butter and maple syrup
JPY 1,800
   
*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.

Soup

 
Seafood clam chowder JPY 1,100
   
Soup of the day JPY 1,000
   

Main Course

 
Pan-seared salmon wrapped in prosciutto and basil
citrus, asparagus, endive, arugula salad
with roasted beet tapenade
JPY 2,800
   
“The Lobby” beef steak
red wine sauce, horse radish and French fries
JPY 3,600
   
Spicy Thai chicken green curry
“Gang kiew warn gai”
coconut, bamboo shoots and basil
JPY 2,400
   
Stir-fried noodles “Yakisoba”
seasonal vegetables, shrimps, squids, sea scallops and XO sauce
JPY 2,500
   

Japanese Selection

 
“SASHIMI”
Assorted seasonal raw seafood with ginger pickles
served with soy sauce and wasabi
JPY 2,100
   
“Steak donburi”
beef steak and avocado-wasabi dip on steamed rice
Japanese pickles and miso soup
JPY 2,700
   
“Tonkatsu bento”
Japanese pork cutlet with steamed rice
seasonal salad, Japanese pickles and miso soup
JPY 3,000
   
“Ten-Don”
crispy fried prawn, sea eel and seasonal vegetables
with sweet soy sauce over steamed rice
Japanese pickles and miso soup
JPY 2,800
   

The Lobby Japanese Premium Beef Burger

JPY 2,700
Classic burger
Chef Ishii’s special tartar sauce burger
Teriyaki burger
 
   
Toppings
Sautéed mushrooms, bacon, fried egg, avocado
Cheddar, Gruyère, blue cheese
 
   
*All patties are 180 g Japanese beef served with French fries and a choice of toppings.

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. In March 2013, he was the opening Chef de Cuisine of Peter when it was renewed as a grill restaurant before transferring to The Lobby as Chef de Cuisine in July 2014.
The Peninsula Hotels combines a longstanding tradition of hospitality, leading design, innovative technology and exemplary customer service.
Read the Interview

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