Hotel Metropolitan Edmont in Iidabashi, Tokyo, has announced a limited-availability premium stay plan that pairs a dinner at FOURGRAINS — its French fine-dining restaurant that opened in January 2026 — with a night in one of the hotel's top-tier suite rooms. The plan is limited to one group per day and is billed as an "urban auberge" experience, allowing guests to enjoy a full fine-dining meal and then settle directly into a private suite without having to travel home.
Dinner, Suite, and Breakfast — All in One Stay
The plan centers on the FOURGRAINS dinner course. The restaurant, on the first floor of Hotel Metropolitan Edmont's main building, is helmed by Head Chef Eiji Ikeuchi and Pastry Chef Mitsuhiro Iyama, both of whom previously worked on the luxury sleeper train "TRAIN SUITE SHIKI-SHIMA." The kitchen team offers seasonal French course menus that highlight carefully selected Japanese ingredients prepared with classical French technique, presented in a refined modern dining room.
After dinner, guests check in to either the "Executive Suite" or the "Edmont Suite" — the hotel's highest room category — via a private in-room check-in process. The suites offer spacious living areas and quality bedding in a quiet setting at the center of Tokyo.
The following morning, breakfast is served at Dining & Café Beltempo in a buffet style, featuring breads from the hotel bakery and dishes made from carefully sourced ingredients.
Plan Details
Period: June 16, 2026 (Tuesday) – March 31, 2027 (Wednesday) *Closed Sundays and Mondays
Rate: ¥100,000 (tax and service charge included) for 2 guests sharing one room
Includes:
- FOURGRAINS dinner course for 2
- One night in a suite room (Executive Suite or Edmont Suite; private in-room check-in available)
- Breakfast buffet at Dining & Café Beltempo for 2
Reservations: Open from Monday, June 1, 2026 at 10:00 AM
TEL: 03-3237-1111 (general line)
Web: https://edmont.metropolitan.jp/stay/plan/Auberge_Stay.html
About FOURGRAINS
FOURGRAINS opened on January 13, 2026, on the first floor of Hotel Metropolitan Edmont's main building. The restaurant is designed for advance reservations and seats up to 24 guests across a main dining area and two private salons.
Hours: Lunch 12:00 PM – 3:00 PM (last order 1:30 PM) / Dinner 6:00 PM – 9:00 PM (last order 7:00 PM)
Closed Sundays and Mondays
Reservations: Required (up to 3 business days in advance)
TEL: 03-3237-1111 (FOURGRAINS reservations: 10:00 AM – 9:00 PM, closed Sunday and Monday)
Web: https://www.tablecheck.com/shops/hotel-edmont-fourgrain/reserve
Capacity: Max 24 seats
- Dining area: up to 12 guests
- Private Salon (2 rooms): up to 6 guests per room (up to 12 combined)
Private room fees (tax and service charge included):
- Dining (8–12 guests): ¥20,000
- Private Salon (7–12 guests): ¥16,000
- Private Salon (2–6 guests): ¥8,000
Access:
- Approx. 5-minute walk from JR Iidabashi Station (East Exit) or JR Suidobashi Station (West Exit)
- Approx. 2-minute walk from Tokyo Metro Tozai Line, Iidabashi Station (Exit A5)
- Approx. 5-minute walk from Tokyo Metro Yurakucho / Namboku / Oedo Lines, Iidabashi Station (Exit A2)
Website: https://edmont.metropolitan.jp/fourgrains/
The Chefs Behind FOURGRAINS
Head Chef Eiji Ikeuchi
Born in 1972 in Ibaraki Prefecture, Ikeuchi graduated from École Culinaire Kokuritsu culinary school and joined Hotel Edmont (now Hotel Metropolitan Edmont) in 1992. In the banquet kitchen, he trained under Katsuhiro Nakamura, the first Japanese chef to earn a Michelin star. In 2007, he became Deputy Head Chef at Hotel Metropolitan Marunouchi's Dining & Bar TENQOO, later rising to Head Chef in 2016. In April 2023, he was appointed the third Head Chef of "TRAIN SUITE SHIKI-SHIMA." He took on the role of Head Chef at FOURGRAINS in December 2025 and was appointed Deputy General Chef of Hotel Metropolitan Edmont in January 2026.
Pastry Chef Mitsuhiro Iyama
Born in 1974 in Hyogo Prefecture, Iyama worked for a confectionery company before moving to France in 2008. There he trained at Restaurant Chamarré Montmartre, Jean-François Piège (two Michelin stars), and Pur at Hotel Park Hyatt Paris-Vendôme (one Michelin star), among other establishments. He returned to Japan in 2015 to become Pastry Chef at Ogasawara Hakushaku-tei. In 2016, he joined Nippon Hotel Co., Ltd. and became the first Pastry Chef of "TRAIN SUITE SHIKI-SHIMA." He has been Pastry Chef at Hotel Metropolitan Edmont since 2018.
