Tokyo Dome Hotel, located in Bunkyo-ku, Tokyo, is introducing "Menu Récolte" at its French restaurant Dining "Deux Mille," available from Tuesday, September 1 through Monday, November 30, 2026 (not available November 6–15).
"Récolte" means "harvest" in French, and the course is built around the season's richest ingredients — autumn truffle, foie gras, and lobster — with the rare 銀の鴨 (Gin no Kamo) duck taking the main course. Both flavor and presentation are given equal attention, aiming for dishes that reflect the mood of autumn on the plate.
Menu Récolte Course
Amuse-Bouche: Chilled Mushroom Ratatouille with Flambéed Cuttlefish
A ratatouille made with five kinds of mushroom, paired with the texture of seared cuttlefish and served with an anchovy mayonnaise.
Cold Appetizer: Kuroge Wagyu Cold Beef and Jerusalem Artichoke Gratin with Caviar
A chilled dish substantial enough to serve as a main course, pairing slow-cooked Kuroge Wagyu beef with a smooth, sweet Jerusalem artichoke dauphinoise and the salt of caviar.
Warm Appetizer: Cep Mushroom Velouté and Pan-Seared Foie Gras with Poached Egg and Autumn Truffle in Madeira Sauce
A preparation that layers autumn flavors — a fragrant mushroom velouté, foie gras, a soft poached egg, and autumn truffle, finished with a Madeira sauce.
Fish: Steamed Lobster and Scale-Seared Tilefish with Nori-Scented Beurre Blanc
Lobster is paired with tilefish seared until the scales turn crisp, along with a beurre blanc sauce carrying the aroma of nori.
Meat: Roast Aomori 銀の鴨 (Barbary Duck) with Raspberry-Beet Coulis and Truffle Port Wine Sauce
The duck is roasted with crisp skin and tender meat, served with a sweet-and-tart raspberry and beet coulis and a port wine sauce scented with truffle.
Dessert: Chestnut and Cassis Duo, Mont Blanc Style
A pairing long favored in French pastry, combining rich, sweet chestnut with a tart cassis sorbet and puree.
Petit fours and an after-dinner beverage round out the course.
About 銀の鴨
銀の鴨 is a Barbary duck raised in Shingo Village, Aomori Prefecture. Production is handled under an integrated system from egg-laying through processing, with output limited to 20,000 birds per year. The breed is known for its glossy meat and rich flavor, and is used by restaurants and hotels across Japan.
Menu Récolte Course Details
URL: https://www.tokyodome-hotels.co.jp/restaurants/fair/deuxmil-autumn/
Period: Tuesday, September 1 to Monday, November 30, 2026
Not available Friday, November 6 to Sunday, November 15, 2026.
Location: 6F Dining "Deux Mille"
Hours:
[Lunch] 11:30 AM to 2:30 PM (Last Order 2:00 PM) — Saturdays, Sundays, and holidays only
[Dinner] Weekdays 6:00 PM to 10:00 PM (Last Order 9:00 PM)
Saturdays, Sundays, and holidays 5:00 PM to 10:00 PM (Last Order 9:00 PM)
Price: ¥18,000 per person
- Prices include service charge and consumption tax.
Reservations and Inquiries: [Reservation required by 4:00 PM the day before]
Restaurant Reservations TEL. 03-5805-2237 (Reception hours: 10:00 AM to 7:00 PM)
- Menu content may change depending on circumstances.
Dinner Course "Menu Découverte" Also Available
URL: https://www.tokyodome-hotels.co.jp/restaurants/fair/deuxmil-dinnermenu/
Dining "Deux Mille" also offers a chef's tasting dinner course of modern French cuisine built around seasonal ingredients, available in either five or six dishes.
Chef Katsutomo Takahashi, Dining "Deux Mille"
Born in 1976, Chef Katsutomo Takahashi moved to France in 2004. He trained for four years at restaurants across the country, including the Michelin-starred Georges Blanc (Burgundy), Restaurant Le Chambard (Alsace), and Restaurant Alexandre under Michel Kayser (Provence). After returning to Japan, he served as chef at two restaurants before joining Tokyo Dome Hotel in 2013, and became Chef of Dining "Deux Mille" in 2018.
Chef Takahashi comments: "I approach each dish as if I were having a conversation with our guests through the food, and I put care into making sure every plate reaches the table in its best possible state. I choose ingredients in season so guests can feel the changing of the seasons, and I pay attention not only to color, presentation, and aroma, but also to the tableware, hoping each visit feels like something a little special."
About Dining "Deux Mille"
A hideaway-style restaurant for spending time with close company in a warm, homely atmosphere. Classic techniques are arranged into modern French cuisine that draws out the best in each ingredient, served alongside a wine selection of over 100 varieties.
- Use of the "Deux Mille" dining room is limited to junior high school age and above. Guests dining with elementary school-age children or younger are asked to use the salon instead (reservation required, capacity 4–20 people).
- Shorts, sandals, and similarly casual attire may result in refusal of entry.
