Dining & Bar TENQOO, located on the 27th floor of Hotel Metropolitan Marunouchi in Chiyoda-ku, Tokyo, will hold a "Fukushima Fair" from April 1 to May 20, 2026. The event is held in conjunction with the "Fukushima Destination Campaign" (April–June 2026) organized by the JR Group and Fukushima Prefecture. A special dinner course has been prepared using the finest seafood and mountain produce from Fukushima, prepared with classical French culinary techniques.
Fair Details
| Fair Name | "Sanchi to Waza no Kyoen Fukushima Fair" |
| Venue | Dining & Bar TENQOO (Hotel Metropolitan Marunouchi, 27th floor) |
| Period | Wednesday, April 1, 2026 – Wednesday, May 20, 2026 |
| Hours | Dinner: 5:00 PM–10:00 PM (course last order: 8:00 PM) |
| Reservations Open | Thursday, March 12, 2026 from 2:00 PM |
| Menu Name | "Fukushima Special Dinner Course" (9 dishes) |
| Price | ¥13,000 (tax and service charge included) |
| Website | https://marunouchi.metropolitan.jp/restaurant/list/tenqoo/menu/fukushima2026.html |
| Note | Reservations made through the hotel's official website include a complimentary drink. Menu content is subject to change based on ingredient availability. |
Course Menu
Amuse-Bouche
Cold Appetizer
Fukushima seafood salad with a jelly of fully ripened red plum "Tsuyu Akane"Soup
Soup of the dayFish Course
Pan-fried fish of the day with Aizu green asparagus, pistou sauceMain Dish
Japanese Black Wagyu "Fukushima Beef" steak with leaf wasabi pickle and shiso miso condimentPre-Dessert
Blancmange with dried persimmon (anpo-gaki) from Mochiji & Endo FarmDessert
Strawberry and tonka bean chocolate cream with "Beko no Chichi" yogurt ice creamTENQOOoriginal blend premium coffee or tea
Petit fours
Featured Dishes
Fukushima Seafood Salad with Jelly of Fully Ripened Red Plum "Tsuyu Akane"
Inspired by the Niçoise salad of southern France, this cold appetizer reimagines Fukushima's ocean. Octopus and white fish from Fukushima are paired with a refreshing jelly made from the red plum "Tsuyu Akane" grown in Minami-Soma City, a coastal area of the prefecture. A small dish shaped like a bouquet of frilly lettuce conceals an apple and nut dressing, which guests pour over the salad themselves.
Japanese Black Wagyu "Fukushima Beef" Steak with Leaf Wasabi Pickle and Shiso Miso Condiment
Fukushima beef, prized for its finely marbled texture and melt-in-your-mouth quality, is seared to a fragrant finish in this main course. A red wine sauce blended with mustard and Japanese seasonings accompanies the steak, along with a garnish combining leaf wasabi pickle from Soma City, shiso miso from Aizu, and celery. The refreshing condiments complement the beef's rich fat and umami, adding a distinctly Japanese essence that is characteristic of TENQOO.
Strawberry and Tonka Bean Chocolate Cream with "Beko no Chichi" Yogurt Ice Cream
This two-layered dessert features a chocolate cream infused with the sweet, almond-like aroma of tonka beans, layered with a strawberry compote. It is served alongside yogurt ice cream made with "Beko no Chichi," a beloved dairy brand from the Aizu region.
About Dining & Bar TENQOO
Situated 120 meters above Tokyo Station — one of Japan's busiest transport hubs — TENQOO offers a dining experience that spotlights carefully selected, safe ingredients through authentic French culinary techniques. The kitchen weaves in Japanese elements such as miso and wasabi, creating a style of French cuisine unique to this sky-high restaurant.
