Address: 1-9-1 Marunouchi, Chiyoda-ku, Tokyo, 100-0005, Japan

Restaurant Blanc Rouge

Featuring the finest in French cuisine, Blanc Rouge offers a menu full of your favorite French dishes, with modern twists. Located in the south wing of the hotel, this fine dining venue in Tokyo features three private dining rooms that are the perfect location for an intimate and elegant dinner. The Wine Cellar houses 1,000 bottles of selected wines from around the globe and from the winery regions of Eastern Japan.

  • Lunch time : 11:30 - 15:00 (14:00L.O.)
  • Dinner time : 17:30 - 22:00 (21:00L.O.)

For Blanc Rouge reservations and inquiries, please call +81-3-5220-0014 or email

In 2018, Restaurants Blanc Rouge has been selected as one of restaurants for "LA LISTE" - the world's best 1,000 restaurants selected by discerning food critics and expert guides.

What is "LA LISTE"" ?
Based on the compilation of hundreds of guidebooks and millions of online reviews, LA LISTE offers the best global restaurant selection handpicked by discerning food critics and expert guides.


Click PDF file for Restaurant Blanc Rouge Menu
*Due to the nature of seasonal produce,menus are subject to change without prior notice.

Lunch Menu(10/1~11/14) Dinner Menu(10/1~11/14)

private dining

In addition to its main dining space, Blanc Rouge offers three private dining rooms.
*Prices are subject to an 8% consumption tax.
*Reservations for private rooms are accepted by telephone (+81-3-5220-0014) or e-mail(

Rouge 6 - 12 people 16,200Yen
Blanc4 - 8 people10,800Yen
Blue4 - 6 people10,800Yen

Private Room "Rouge" Private Room "Blanc" Private Room "Blue"

Executive Chef Masahiro Ishihara

He joined Hotel Metropolitan Edmont in 1988 and was appointed to be the Master Chef of the hotel's French Restaurant Four Grain in 1999. He left for France in 2007 and acquired training at various Michelin 3-star restaurants there.
In 2008, he was one of the appointed chefs at the Hokkaido Summit. Chef Ishihara caught the attention of TV and newspaper media when he developed a technique to serve a full-course special liquid diet food.
The Chef's policy is "to consistently serve the best quality food available during the season".