JW Marriott Hotel Tokyo, which opened in 2025 in the new TAKANAWA GATEWAY CITY district, is holding a one-night-only dinner event called "JW Garden Party" on Friday, October 16, 2026, in the 29th-floor JW Ballroom.
The "JW Garden Party" began at JW Marriott properties around the world as an event where people gather to give thanks for the gifts of the sun and nature. Rather than simply enjoying a meal, it's an event built around JW Marriott's mindfulness philosophy: turning attention to the nature, seasons, and producers behind each dish to reconnect with nature through food.
In October, as autumn deepens into a season of harvest, JW Marriott Hotel Tokyo will dress its ballroom in greenery both large and small, creating a garden-party-like space in the middle of the city. The event is also part of the "Two Capitals, One JW Journey" campaign, held across the JW Marriott hotels in Tokyo and Nara.
The theme for this first edition is "Discovering the Nature Within and Around Tokyo." Tokyo is known as one of the world's great modern cities, but with a slightly different perspective, a diverse range of nature comes into view — gardens and farms tucked within the city, mountains, islands, and a rich sea.
The menu shines a light on the producers who nurture these gifts, reflecting the often-overlooked richness of nature close at hand and the story of the land where each ingredient grows in every dish. Under the direction of Culinary Director Conrado Tromp, Executive Sous Chef 横山 龍 prepares four courses from appetizer to main. Executive Pastry Chef Shigeru Nojima handles dessert.
The five-course menu draws on ingredients grown across Tokyo's city, mountains, and islands — including Edo-Tokyo vegetables such as Waseda myoga ginger and Okutama wasabi, along with Tokyo-grown eggplant, Hachijojima lemon, Akikawa beef, Tokyo-grown mushrooms, Hachioji chestnuts, and Mizuho matcha — paired with seafood from the waters around the Kanto region.
For the seasonal kinmedai (splendid alfonsino) served as one of the courses, the kitchen uses not just the flesh but the scales and bones as well. Using the whole fish honors the ingredient and helps cut food loss, expressing a sustainable approach to cooking that makes the most of nature's gifts.
Each course is also paired with a Japanese wine or sake from producers in Hokkaido, Fukui, Aomori, and Hiroshima, chosen to bring out the character of the ingredients.
The evening is built around savoring each course slowly in a space wrapped in greenery, with attention on the nature and people behind it. Away from the everyday, "JW Garden Party" is designed as an evening to feel and rediscover a connection with nature through all five senses — a mindful evening in the JW Marriott style.
Event Overview
- Date: Friday, October 16, 2026
- Time: Doors open at 6:30 PM; dinner begins at 7:00 PM
- Venue: JW Ballroom (29th floor, JW Marriott Hotel Tokyo)
- Price: ¥35,000 per person (tax and service charge included)
- Menu: A five-course special menu with a pairing of Japanese wine and sake
- Reservations: Reservation site
- All guests begin the course together at the same time
- Menu contents may change depending on ingredient availability
- The event is limited to guests age 12 and older who can eat the same course as adults
- Alcohol is not served to guests under 20 or to those who will be driving
- This event is not eligible for Marriott Bonvoy points
Five-Course Menu and Pairings
Seared Kanto Modorigatsuo, JW Garden Herb Oil and Waseda Myoga, Tokyo Eggplant
In-season, richly fatty modorigatsuo (returning bonito) from the Kanto coast is seared until fragrant and paired with Tokyo-grown eggplant, its sweetness drawn out. A refreshing vinaigrette made with Edo-Tokyo vegetable Waseda myoga ginger and charred maitake mushroom is layered with a house-made herb oil crafted from herbs picked that morning in the hotel's own "JW Garden," creating a vivid dish that reflects the breath of nature.
Pairing: 2024 おふろぜ, OSA WINERY (Hokkaido)
Takinogawa Burdock and Truffle Risotto, Conger Eel Beignet, Sauce Périgueux
A risotto woven through with the deep, savory flavor of Edo-Tokyo vegetable "Takinogawa burdock" and generous black truffle. Inspired by Edomae tempura, it's paired with a light, Western-style fried conger eel beignet. A classic French sauce Périgueux layers the flavors of land and sea.
Pairing: 2024 MIYABI, Domaine Bless (Hokkaido)
Kanagawa-Grown Kinmedai, Okutama Wasabi Vin Blanc Sauce, Broccoli, Hachijojima Lemon
Kinmedai from Kanagawa Prefecture is gently steam-cooked at a low temperature to draw out its natural sweetness, with the crisply prepared scales adding texture as an accent. Stock drawn from the bones goes into a classic sauce vin blanc, while the refreshing flavor of Edo-Tokyo vegetable "Okutama wasabi" ties the dish together, echoing the fresh aroma of Hachijojima lemon.
Pairing: Hanagaki Oak Cask-Aged Junmai Daiginjo, Nanbu Shuzojo (Fukui)
Roasted Akikawa Beef Filet, Tokyo-Grown Mushroom Royale, Caramelized Pearl Onion, Sawanoi Sauce
The main course: filet of Akikawa beef, a rare Tokyo brand beef raised in Akiruno City, roasted slowly to bring out its flavor. It's served with a rich royale of Tokyo-grown mushrooms and pearl onion, finished with a deep, full-bodied sauce made with "Sawanoi," a signature sake from the long-established Okutama brewer Ozawa Shuzo.
Pairing: 2023 Hirosaki Nebbiolo, Fattoria Da Sasino (Aomori)
Hachioji Chestnut Mont Blanc, Mizuho Matcha Koicha Sauce
Hachioji-grown chestnuts, slow-roasted over stone to concentrate their sweetness, are worked into a smooth paste. The light, crisp texture of coconut meringue meets the gentle bitterness and umami of a rich matcha sauce made generously with Mizuho matcha, for a deep, autumnal dessert.
Pairing: Hanahato Kijoshu Oak Cask-Aged, Enoki Shuzo (Hiroshima)
The Chefs Behind the Menu
Conrado Tromp | Culinary Director
Born in the Netherlands, Tromp trained at Michelin-starred restaurants across France and the rest of Europe, mastering the techniques of classic haute cuisine. He has held senior roles at some of the world's leading luxury hotel brands, including The Ritz-Carlton and The St. Regis. He oversees the overall food quality at JW Marriott Hotel Tokyo, including all dining across the hotel as well as afternoon tea.
横山 龍 | Executive Sous Chef
Yokoyama has trained at luxury hotels both in Japan and abroad, as well as celebrated restaurants in France, pursuing classic European techniques alongside expression that draws out the best qualities of each ingredient. Skilled in working with local ingredients and sustainable approaches, he handles everything from banquet and event cuisine to savory items for afternoon tea at JW Marriott Hotel Tokyo, supporting the hotel's wide-ranging dining experience.
Shigeru Nojima | Executive Pastry Chef
With more than 30 years of experience at luxury hotels in Japan and abroad, Nojima pursues delicate technique that blends the classic and the modern with seasonal ingredient expression. He placed runner-up overall at the 2003 Coupe du Monde de la Pâtisserie finals in France, among other honors earned both in Japan and internationally. He leads pastry at JW Marriott Hotel Tokyo with refined technique and an artistic sensibility.
Part of a Two-City Campaign With JW Marriott Hotel Nara
This event is part of "Two Capitals, One JW Journey," a campaign connecting JW Marriott Hotel Nara and JW Marriott Hotel Tokyo — linking Nara, Japan's ancient capital, with Tokyo, its modern one.
JW Marriott Hotel Nara holds its own "JW Garden Party" on Thursday, October 8, and JW Marriott Hotel Tokyo follows on Friday, October 16, each unlocking the ingredients, traditions, and scenery of its city through fine dining. The events connect Nara's "history and stillness" with Tokyo's "refinement and innovation" through nature, local producers, and the chefs' craft.
