Tokyo Dome Hotel, in Bunkyo-ku, Tokyo, is bringing a chef's special Christmas course back to Deux Mille, its full-course French dining restaurant, serving "Menu de Noël 2026" from Saturday, December 19 through Friday, December 25, 2026. Reservations open Thursday, October 1, 2026.
In the warm, homely service of Deux Mille, guests can spend meaningful time with someone special alongside a wine selection of over 100 labels, as the chef's Christmas course is prepared dish by dish with care.
Christmas Dinner Course, "Menu de Noël 2026"
A French full-course dinner built around a theme and story for a holy night at this hidden-away restaurant. Guests can enjoy every course of a French dinner crafted with the chef's attention to detail, together with someone special.
Amuse-bouche:
Lobster and Caviar Verrine
Pâté de Grand-mère and Jambon Cru With Carrot Rapée
Lobster and cocktail sauce are layered in a small glass and topped with caviar for a visually striking, luxurious starter. A traditional French charcuterie plate follows, pairing a rustic pâté rich with liver depth, meaty flavor, and herb aroma alongside jambon cru, a slow-cured ham prized for its concentrated flavor and mellow saltiness.
Cold hors d'oeuvre: Flambéed Blackthroat Seaperch With Sudachi and Lemongrass
The rich flavor of blackthroat seaperch is drawn out by the aroma of flambéing, then brought into focus with the refreshing acidity of sudachi citrus and the exotic scent of lemongrass, for an elegant dish.
Warm hors d'oeuvre: Squab and Foie Gras Wrapped in Pastry With Black Truffle, in a Chocolate-Scented Salmis Sauce
A dish where traditional French technique meets modern sensibility. Squab, rich foie gras, and fragrant black truffle are wrapped in crisp, aromatic pastry and baked so that not a trace of flavor or aroma escapes, leaving the filling moist and tender. It's served with a house sauce built on the classic salmis sauce, made from concentrated squab flavor and deepened with bitter chocolate.
Fish course: Roasted Kue (Longtooth Grouper) in a Clear Bouillabaisse
Kue, one of winter's finest fish, is roasted until moist and juicy, then set in a clear bouillabaisse made by layering a kombu-dashi stock from the fish's own bones with vegetable bouillon and tomato consommé. The dish is designed to evoke the fantastical beauty of a white Christmas.
Meat course:
Roasted Kuroge Wagyu Loin With Banyuls Sauce and Truffled Potatoes
Prime loin is slow-roasted at low temperature for a fragrant exterior and a beautifully rosy center, served with a sauce built by reducing the sweet southern French wine Banyuls, alongside potatoes fried in foie gras fat and tossed generously with cheese — a rich, creamy regional side dish.
Dessert: Saikyo Miso Blancmange With Mango
A milk-based blancmange infused with the flavor of Kyoto's traditional Saikyo miso, whose mellow sweetness and faint saltiness bring out the depth of the milk to its fullest. The mango's rich sweetness and tropical acidity pair beautifully with the miso's gentle salt notes.
Christmas Dinner Course Details
| URL | https://www.tokyodome-hotels.co.jp/restaurants/fair/deuxmil-christdinner/ |
| Dates | December 19 (Sat) – 25 (Fri), 2026 |
| Hours | Weekdays: 6:00 PM – 10:00 PM (last order 9:00 PM) Sat/Sun: 5:00 PM – 10:00 PM (last order 9:00 PM) December 24 (Thu) & 25 (Fri): two seatings, entry at 5:00 PM / 5:30 PM / 8:00 PM / 8:30 PM |
| Price | ¥25,000 per person (includes a glass of champagne) *Window seats on December 24 and 25 are ¥28,000 per person. *Prices include service charge and consumption tax. |
| Reservations | Open from Thursday, October 1, 2026, 10:00 AM (reservation required) |
*Menu contents are subject to change.
Christmas Lunch Course, "Menu Déjeuner de Noël 2026"
A lighter French lunch course built around premium ingredients including beef fillet, foie gras, red seabream, and caviar, served in the calm, unhurried atmosphere of the restaurant for an elegant Christmas lunch.
Example: 6-course menu
Amuse-bouche: Two Bites
- Cream Cheese Eclair
- Rye Bread Tarte Flambée
Hors d'oeuvre: Four-Way Variation
- Salmon Terrine
- Pâté de Grand-mère
- Pork Rillettes With Melba Toast
- Jambon Cru
Classic terrine and pâté are joined by pork rillettes and jambon cru on a single plate.
Soup: Pumpkin Potage With Truffle, Cappuccino Style
A smooth pumpkin potage that lets the vegetable's natural sweetness shine, finished with the deep, fragrant aroma of truffle.
Fish course: Steamed Red Seabream With a Caviar White Wine Sauce
Steaming the red seabream highlights the beauty of its naturally white flesh and locks in moisture for a plump, tender texture. Black caviar is scattered through the smooth white sauce like scattered jewels.
Meat course:
Beef Fillet Steak and Foie Gras Butter in a Red Wine Sauce, With Potato Purée and Colorful Vegetables
Carefully cooked beef fillet is paired with rich foie gras butter and a flavorful sauce for a refined dish.
Dessert: Assortment of Five Christmas Desserts
Christmas Lunch Course Details
| URL | https://www.tokyodome-hotels.co.jp/restaurants/fair/deuxmil-christmaslunch/ |
| Dates | December 19 (Sat), 20 (Sun), 24 (Thu), and 25 (Fri), 2026 |
| Hours | 11:30 AM – 2:30 PM (last order 2:00 PM) |
| Price | 4-course: ¥9,000 per person 5-course: ¥10,000 per person 6-course: ¥12,000 per person *Prices include service charge and consumption tax. |
| Reservations | Open from Thursday, October 1, 2026, 10:00 AM |
*Menu contents are subject to change.
Dining "Deux Mille"
*Access to the Deux Mille dining room is limited to guests of middle-school age and older. Families with children of elementary-school age or younger are asked to use the adjoining Salon instead (reservation required, seats 4 to 20).
*Guests wearing shorts, sandals, or similarly casual attire may be asked not to enter.
Reservations and inquiries: Restaurant Reservations, TEL 03-5805-2237 (reception hours 10:00 AM – 7:00 PM)
