Starting Thursday, July 16, 2026, THE 7th TERRACE — the all-day dining restaurant on the 7th floor of The Royal Park Hotel Iconic Nagoya in Sakae — will be serving a summer dinner menu. The seasonal lineup features sea bass poêlé with lemon cream sauce, a chilled peach soup, and peach and mango desserts, alongside à la carte options including a burrata cheese and peach caprese salad. Whether you choose the open terrace seating or the relaxed sofa seating, you can enjoy the views as the Sakae skyline transitions from the golden hour to the glittering city lights of the night.
Period: July 16 (Thu) – September 15 (Tue), 2026
Dinner Hours: 5:30 PM – 10:00 PM (last order 9:00 PM)
More info: https://www.royalparkhotels.co.jp/ic/nagoya/news/h59mxjuosr/
Dinner Course
The dinner courses incorporate seasonal ingredients throughout — from the appetizer to the dessert. To start, the "Sea Bream Ceviche with Tomato Consommé Jelly" uses marinated sea bream with citrus for a refreshing opening dish. The pasta course, "Swordtip Squid and Lemon Aglio e Olio Spaghettini," lets the rich, delicate sweetness of summer swordtip squid shine alongside the bright fragrance of lemon. From this summer, a double main option is available, allowing guests to enjoy both a meat and a fish main course. The fish main features sea bass poêlé in a lemon cream sauce that balances freshness and richness.
Dinner Course — ¥6,000
- Sea Bream Ceviche with Tomato Consommé Jelly
- Chilled Peach Soup with Prosciutto and Olive Crumble
- Swordtip Squid and Lemon Aglio e Olio Spaghettini
- Grilled Mikawa Pork Shoulder with Green Mustard Sauce
- Dessert (choose 1 from 3):
- White Peach and Yellow Peach Pavlova
- Mango Shortcake
- White Peach Tiramisu
Dinner Course — ¥9,500
- Sea Bream Ceviche with Tomato Consommé Jelly
- Chilled Peach Soup with Prosciutto and Olive Crumble
- Swordtip Squid and Lemon Aglio e Olio Spaghettini
- Sea Bass Poêlé with Lemon Cream Sauce
- Grilled Aichi Beef Sirloin with Diane Sauce
- Dessert (choose 1 from 6):
- White Peach and Yellow Peach Pavlova
- Mango Shortcake
- White Peach Tiramisu
- Passion Fruit and Mango Tart
- Basque Cheesecake
- Brûlée Basque Cheesecake
Prices include consumption tax and service charge. Images are for illustrative purposes only. Menu details are subject to change.
À la Carte
The summer à la carte menu pairs well with sparkling wine or beer. The standout caprese salad combines burrata cheese with peach, finished with the sweet-and-tangy notes of white balsamic and the freshness of mint. A chilled pasta, a lamb roast with a sweet and savory herb-and-honey sauce, and other options round out the selection.
Summer À la Carte Highlights
- Zucchini Flower Fritto — ¥1,800
- Berry and Feta Cheese Salad — ¥1,800
- Peach and Burrata Cheese Caprese — ¥2,600
- Chilled Peach and Tomato Spaghettini — ¥2,200
- Ezo Abalone and Sea Urchin Risotto — ¥2,600
- Roasted Lamb with Herb and Honey Sauce — ¥4,000
- White Peach and Yellow Peach Pavlova — ¥1,200
- Passion Fruit and Mango Tart — ¥1,000
Prices include consumption tax and service charge. Images are for illustrative purposes only. Menu details are subject to change.
The Royal Park Hotel Iconic Nagoya
Address: Chukichi Building, 4-1-1 Sakae, Naka-ku, Nagoya
Access: Direct underground connection from "Sakae" Station (Nagoya Municipal Subway Higashiyama Line / Meijo Line) and "Sakae-machi" Station (Meitetsu Seto Line)
Website: https://www.royalparkhotels.co.jp/ic/nagoya/
