Dining & Bar TENQOO, on the 27th floor of Hotel Metropolitan Marunouchi in Marunouchi, Chiyoda-ku, Tokyo, is holding a "Yamagata Fair" from September 15 to November 11, 2026, bringing the seasonal bounty of Yamagata Prefecture's land and climate to the table in a series of colorful dishes for a refined dining experience. The head chef and the restaurant's manager, who also serves as sommelier, traveled to Yamagata to meet producers and experience the region firsthand, hand-selecting ingredients along the way. Their flavors are elevated through French technique in a special dinner course, alongside wines and drinks from local wineries and a weekday lunchtime-only parfait.
Yamagata Special Dinner Course (9 Dishes)
This nine-course French dinner draws inspiration from Yamagata's coastal and mountain bounty and local specialties throughout. It opens with an appetizer pairing sea and mountain flavors, continues into a fish course accompanied by a risotto made with the large, richly flavored edamame variety "Hiden Mame," and moves to a main dish of Japanese Black Wagyu marketed as "Yamagata Beef" sirloin, served with seasoning from a long-established local soy sauce maker. For dessert, a dish featuring apple and tea brewed from the aromatic wood "kuromoji" offers a deep taste of Yamagata's natural terroir. Through the fair, side ingredients will be adjusted according to growing conditions, incorporating seasonal produce and traditional vegetables.
Course Menu
Amuse-Bouche
Appetizer
Yamagata red shrimp and Funagata mushroom mousseSoup
Soup of the dayFish Course
Pan-seared fish of the day, landed at the Miura Peninsula in Kanagawa Prefecture, with "Hiden Mame" edamame risotto and brown butterMain Dish
Yamagata beef sirloin steak, with local vegetables and an "akegarashi" accentAvant-Dessert
Seasonal fruit and osmanthus jellyDessert
Yamagata apple tart with lime and kuromoji tea sorbetTENQOO original blend premium coffee
Petit fours
| Period | Tuesday, September 15 – Wednesday, November 11, 2026 |
| Hours | Dinner: 5:00 PM–10:00 PM (course last order 8:00 PM) |
| Website | https://marunouchi.metropolitan.jp/restaurant/list/tenqoo/menu/yamagata-french-dinner2026.html |
| Note | Reservations made through the hotel's official website include a complimentary drink. |
Featured Dishes
Yamagata Red Shrimp and Funagata Mushroom Mousse
This cold appetizer combines "beni-ebi" (red shrimp), a branded catch from the Shonai coast facing the Sea of Japan, with mountain ingredients from Yamagata. A deep, savory mousse of Funagata mushroom and Jerusalem artichoke is layered with the rich umami of the red shrimp. Diners crumble in a mushroom-scented pâte brick alongside Yamagata-grown okahijiki for a variety of textures — a fitting collaboration of Yamagata's sea and mountain flavors to open the course.
Yamagata Beef Sirloin Steak with Local Vegetables and an "Akegarashi" Accent
This main dish pairs finely marbled Japanese Black Wagyu sirloin marketed as "Yamagata Beef" with a condiment based on "akegarashi," a seasoning from 山一醤油製造所, a long-established Yamagata soy sauce maker registered as a Tangible Cultural Property. The fragrant, seared beef and the condiment draw out each other's umami for a deeply flavorful dish, served with local vegetables such as kale and buckwheat groats.
Yamagata Apple Tart with Lime and Kuromoji Tea Sorbet
This dessert balances apple, caramel, and the fragrance of "kuromoji," an aromatic wood native to Japan. A crisp cinnamon crumble base supports a sautéed apple jelly, layered with an apple mousse wrapped in caramel mousse. On top sits a special sorbet combining lime with tea brewed from kuromoji that grows wild in the Okitama region of southern Yamagata. The woody aroma of kuromoji evokes Yamagata's forests, adding depth to the entire dish.
Beverage Selection
Alongside the dinner course, the fair also offers a lineup of wines and drinks from Yamagata producers.
"Domaine KELOS"
- KELOS Aka Camp 2025
- Nom De KELOS Chardonnay 2025
- KELOS Muscat Bailey A 2025
Glass: ¥1,700 each / Bottle: ¥10,000 each
"Voyage de YUUAI" / "Ringori Rappa Brewery"
"Voyage de YUUAI" (Kaminoyama City)
- Delaware grape juice (glass): ¥1,100
"Ringori Rappa Brewery" (Shinjo City)
- UHO UHO CIDER 330ml SWEET: ¥1,600
- UHO UHO CIDER 330ml BOTANICAL: ¥1,600
| Period | Tuesday, September 15 – Wednesday, November 11, 2026 |
| Hours | Lunch: Weekdays 11:30 AM–3:30 PM (last order 2:00 PM); Saturdays, Sundays & holidays 11:30 AM–4:00 PM (last order 2:30 PM) / Dinner: 5:00 PM–10:00 PM (drinks last order 8:00 PM) |
Shine Muscat Parfait Lunch
This lunch set pairs an appetizer and salad buffet with a mini pasta course, finished with a Shine Muscat Parfait (Éclat adorable) for dessert. Built around juicy shine muscat grapes and the sweet, fragrant aroma of jasmine, the parfait combines a green apple and new ginger confiture with soufflé cheesecake and more, changing character with every bite.
| Period | Tuesday, September 15 – Friday, October 16, 2026 |
| Hours | Weekdays 11:30 AM–3:30 PM (last order 2:00 PM) |
| Menu | Appetizer & salad buffet / Mini pasta of the day / Shine Muscat Parfait (Éclat adorable) / Coffee or tea |
| Price | ¥5,600 (tax and service charge included) |
| Website | https://marunouchi.metropolitan.jp/restaurant/list/tenqoo/menu/shinemuscat-parfait2026.html |
Yamagata Fair Overview
| Fair Name | Yamagata Fair |
| Venue | Dining & Bar TENQOO (Hotel Metropolitan Marunouchi, 27th floor) |
| Period | Tuesday, September 15 – Wednesday, November 11, 2026 |
| Reservations Open | Friday, September 11, 2026, from 2:00 PM |
| Website | https://marunouchi.metropolitan.jp/restaurant/list/tenqoo/index.html |
All images are for illustrative purposes only.
Menu contents are subject to change based on ingredient availability.
Reservations and inquiries: Tel. 03-3211-0141 (9:00 AM–10:00 PM)
About Dining & Bar TENQOO
Situated 120 meters above Tokyo Station — one of Japan's busiest transport hubs — on the 27th floor of Hotel Metropolitan Marunouchi, 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.
