The Lobby: Tokyo High Tea & Afternoon Tea - Served Daily

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

Dining

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 bird cage stands filled with a delicious assortment of sweet and savory 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 specialties, including seasonal sashimi from Tokyo's famed Toyosu fish market.

 

Menus

 

LUNCH / DINNER

MANGO AFTERNOON TEA June 1 - September 30, 2021

* Please note that in accordance with government regulations, alcoholic beverages will not be served during the State of Emergency.

Cuisine Type

International

Location

G/F

Hours

Breakfast
6:30 am to 11:00 am

Lunch
11:30 am to 2:30 pm (LO 2:00 pm)

Afternoon Tea
11:30 am to 8:00 pm (LO 7:30 pm)

Dinner
5:00 pm - 8:00 pm (LO 7:30 pm)

Dress Code

Casual

Enquiries

03 6270 2888
thelobbyptk@peninsula.com

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

 

Meet the Chef Toshio Tsunashima

Chef Tsunashima joined The Peninsula Tokyo in 2007 as an opening team member, bringing with him over two decades of culinary experience. He began his career at a French restaurant in 1990 and later joined the Park Hyatt Tokyo where he worked in a diverse set of restaurants. At The Peninsula, Chef Tsunashima’s path has seen him through at Room Service and at The Lobby as Sous Chef, before being promoted to Chef de Cuisine at The Peninsula Boutique & Café. He now holds the title of Chef de Cuisine at The Lobby since 2021.

Lunch at The Lobby

Toshio_Tsunashima

French Toast at The Lobby

Chef Tsunashima describes his culinary style as a combination of the traditional and the innovative with his solid French touch; he delights in finding ways to captivate guests’ palates by paying special attention to Japan’s distinctive seasons.