Shangri-La Tokyo, located adjacent to Tokyo Station in Marunouchi, is set to launch a new summer omakase dinner course at its 28th-floor Italian restaurant, Piacere, from June 2, 2026.
The course takes its inspiration from a passage in The Pillow Book by Sei Shōnagon — "In summer, the night" — and brings the imagery of summer nights to the table through motifs of fireflies, the moon, and rainfall. Each dish draws on domestically sourced Japanese ingredients while delivering a cool and poetic dining experience through both flavor and presentation.
Summer Omakase Dinner Course
Period: June 2 (Tuesday) – August 29 (Saturday), 2026 (closed Sundays and Mondays)
Hours: 5:30 PM – 11:00 PM (last order 8:30 PM)
Venue: 28F Italian Restaurant "Piacere"
Price: ¥24,200 per person (tax included; 15% service charge added separately)
Menu
The amuse-bouche, evoking a garden, conceals Hokkaido sea urchin and brioche croutons within a Hayama egg shell, topped with a light foam of Hayama egg and mascarpone, and finished with seaweed.
The first course, titled "Firefly," presents marinated sardines wrapped in the fragrance of fresh herbs alongside vibrant gnocchi reminiscent of pesto genovese.
The bluefin tuna carpaccio — titled "Moon" — pairs red tuna with anchovy and caper purée, crowned by a soft-boiled quail egg sunny-side-up representing the moon, with wasabi adding depth to the flavor profile.
The lasagna, "Pastoral," layers homemade pasta and white sauce with Bolognese sauce, mozzarella, marinated cherry tomatoes, and a generous portion of Yokohama beef.
The "Rain" course features grilled eel served with crispy snow camellia chips and watercress; a sauce poured tableside creates a delicate sound evocative of summer rainfall.
The main course, "Banquet," showcases a Kurobuta pork Milanese cutlet in a coating of Parmigiano and breadcrumbs combined with black olives and mustard, presented on a bed of amatriciana sauce and adorned with Miyazaki caviar.
Dessert, "Night Flower," is a vacherin encasing Kamakura chocolate cream and cherry compote within black meringue, paired with black beer ice cream and finished with a soft froth of yeast-scented beer for visual and aromatic delight.
Reservations & Inquiries: Tel 03-6739-7898 / Email: restaurantrsv.slty@shangri-la.com
Prices shown are tax-inclusive; a 15% service charge will be added. Menu contents and prices are subject to change without notice depending on ingredient availability. Images are for illustrative purposes.
