Cuisine EST 25F
Sophisticated dining that offers authentic Italian cuisine scattered with French techniques.
Stylish interior space designed according to the concept “Art & Rich.”
Stunning views from the windows can be enjoyed at all tables.
Enjoy a relaxing meal at one of the generously spaced tables.
The private dining room, SALA, is perfect for a dinner party for up to 12 guests.
You can watch the kitchen staff working dynamically in the kitchen behind large glass windows.
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Recommended
〔Dinner〕Sera
Sera, delivering the flavors of the season. Come a...
【Price】
JPY13,500
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〔Dinner〕Cielo
Courses filled with the best fresh ingredients. Ch...
【Price】
JPY10,000
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Recommended
〔Lunch〕Pranzo B
Popular lunch courses that are packed with dishes ...
【Price】
JPY7,000
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〔Lunch〕Pranzo A
Enjoy a full range of Italian/French cuisine in a ...
【Price】
JPY5,800
※Some menus may not be available.
Please contact us for details.
Lunch
11:30a.m. ～ 3:00p.m.（L.O.2:30p.m.）
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Pranzo B
Popular lunch courses that are packed with dishes recommended by the Head Chef.
We have prepared 6 items.【Price】JPY7,000
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Pranzo A
Enjoy a full range of Italian/French cuisine in a casual atmosphere.
【Price】JPY5,800
Dinner
5:30p.m. ～ 9:30p.m.（L.O.9:00p.m.）
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Sera
Sera, delivering the flavors of the season. Come and enjoy the chef’s specialties.
【Price】JPY13,500
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Cielo
Courses filled with the best fresh ingredients. Choose from meat or fish for your main dish.
【Price】JPY10,000
* All prices include consumption tax and a service charge.
* The contents of menus are subject to change depending on the availability of ingredients.
* Photographs are for illustrative purposes only.
* Opening days and hours are subject to change.
The Chef
Head Chef Takaaki Shimizu
Joined Hotel Metropolitan in 1990. Engaged in restaurant and banquet Western-style cuisine.
In August 2003, with the opening of Hotel Mets Mejiro, he served as Head chef of the attached restaurant "Fiorentina".
Since July 2008, he became Head chef of the Japanese restaurants "Hanamusashi" and "Hanamusashi Shunka", and Chef de Cuisine of Banquet Cuisine and Cold Cuisine since September 2009,
In March 2023, he was appointed Head chef of Cuisine Est and Dining & Bar Ovest.
His motto is to cherish the once-in-a-lifetime situation with his customers, and to provide memorable dishes that are expressed with rich sensibility.
Information
| Floor | 25 floor |
|---|---|
| Remarks |
・non-smoking
|
