Richard Handl, former General Manager of Tokyo Hilton Hotel, the original Capitol Tokyu Hotel, wished to serve his guests with a dish that was popular in Japan. This noodle soup features pako, pork roast that is marinated in a secret sauce for two and a half hours and deep-fried twice for a crispy but juicy finish. The soup is a combination of chicken and pork broth, blended with an original sauce. The noodles are specially made not to overcook, perfect for guests who may take more time to eat with chopsticks. The dish is topped with spring onions, scallions, chili oil and chili pepper adding a depth of flavor in each bite.

An aromatic dish made with buttered rice cooked in chicken broth accented with chicken, shrimp, ham, and vegetables. Served with demi glace that has been reduced over five days to a rich concentrated sauce and topped with a soft poached egg and sour cream.

A traditional Indonesian rice dish richly flavored with shrimp, ham, and onions offering a variety of textures, and topped with a fried egg to round out the many flavors. Served with sambal, an Indonesian hot sauce, added to your liking.

One of the signature dishes from the former Keyaki Grill. Japanese beef rib roast is cooked low and slow to capture the natural umami of the meat, resulting in the juiciest and most flavorful prime rib. The roast is carved tableside for the chef to share in conversation with guests.

Tomato sauce based Napolitan spaghetti with tender shrimp, ham, and vegetables. Fresh cream and aromatic white wine blended into the sauce mellows out the acidity of the tomatoes for a smooth and creamy finish.

A classic hamburger with a thick, juicy patty featured on a toasted bun with a touch of sweetness. Savor the meat juices that fill your mouth with each bite. Served with tomatoes and onion slices. Customize to your taste with ketchup and mustard.

Caesar salad of crispy Romaine letuce with shrimp and proscuitto, tossed in homemade dressing with plenty of Parmigiano Regggiano. At the former Capitol Tokyu Hotel’s "Keyaki Grill", this dish was served "Russian style" where the salad preparation was finished table side infront of the guests.

A dish created by former Austrian Executive Chef Karl Hohmann in homage to his beloved grandmother. The dish is named after her home country of Germany and characterized by the rustic and delicate tastes of her home cooking. The batter is spread to the edges of the frying pan and placed in an oven to crisp resulting in its unique shape. The texture of the apples is a perfect balance with the fluffy pancake, and gives off a sweet aroma when topped with melted butter.