Hei Fung Terrace Cantonese Restaurant | The Peninsula Tokyo

Exquisite dining from authentic Cantonese specialties to delectable grilled fare with views of the skyline.

Dining

Hei Fung Terrace is the ultimate location for sophisticated Cantonese dining in Tokyo with its interior reminiscent of an exotic Suzhou garden. At lunch, bamboo baskets are filled with both classic favourites and the chefs' own innovative interpretations. Dinner signatures include sliced Moromi pork with dark vinegar and minced garlic Szechuan paste and chilled sliced sea conch with spring onion, cucumber and coriander. For special and intimate occasions, Hei Fung Terrace offers four private dining rooms, two of which offer sweeping views of the Imperial Palace Gardens, as well as an exclusive Chinese Chef's Table located in the kitchen area.

*The Peninsula Tokyo is adhering to safety and hygiene protocols set by the Tokyo Metropolitan Government. We kindly ask for your cooperation in limiting the number of persons per table to eight. Should you wish to make a reservation for nine people or more, we recommend separating tables or please contact us by telephone.

Cuisine Type

Cantonese

Location

2/F

Hours

Lunch
11:30 am - 2:30 pm (LO 2:00 pm) (Tuesday to Saturday)
11:00 am - 3:00 pm (LO 2:30 pm) (Sunday and Public Holidays)

Dinner
6:00 pm - 10:00 pm (LO 9:00 pm) (Tuesday to Sunday and Public Holidays) 

Enquiries

+81 3 6270 2888
heifungterraceptk@peninsula.com

By clicking "Book A Table" you will be directed to an external website that is not operated or managed by The Peninsula.”

Dress Code

Smart Casual
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Meet The Chef Ryu Osaki

Born and raised in Yokohama, Japan, Chef Ryu Osaki is a veteran of authentic Chinese cuisine and brings his lifelong passion for Cantonese cooking to The Peninsula Tokyo. As Executive Chinese Chef, Chef Osaki's philosophy is to create authentic and traditional Cantonese dishes by using rich, seasonal ingredients from Japan and China.

Chef's signature set meal is available at lunch or dinner

pecking duck

Executive Chinese Chef Ryu Osaki

My menus are inspired by authentic Cantonese flavors combined with Japan’s unique, seasonal ingredients and culinary traditions. I like to create dishes with an inventive spin on the traditional, such as my signature double-boiled soup.