Tokyo Kaikan Drape Drape Grand opening on Thursday, March 16

Tokyo Kaikan Co., Ltd.
Tokyo Kaikan Drape [Drape] Grand opening on Thursday, March 16 A new store where you can easily enjoy Tokyo Kaikan’s traditional classical French à la carte / Directly connected to Hibiya Station / Based on the concept of “theater”, we have created a stage where you can enjoy the cooking and customer service process as entertainment.
Tokyo Kaikan (Location: Chiyoda-ku, Tokyo, President: Noriaki Watanabe) will celebrate its 101st anniversary in the “Toho Hibiya Promenade Building”, which will open in Hibiya on Thursday, March 16, 2023. We will open a new restaurant where you can casually enjoy the authentic French cuisine of Tokyo Kaikan.

PRESS RELEASE                               Tokyo Kaikan Co., Ltd. January 23, 2023
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Casually enjoy Tokyo Kaikan’s traditional classical French cuisine with wine Since its founding, Tokyo Kaikan has entertained many state guests and VIPs, and with the desire to make it easier for customers to enjoy the authentic traditional French cuisine, it is like a bistro that is not constrained by course meals or dress codes. We propose restaurants that can be enjoyed in a la carte style. While retaining the classic French flavor, the plate, presentation, and portions have been devised to create a sophisticated and modern presentation. You can order from 1 item per person, or you can order in your favorite style while sharing with a group. We also have a wide selection of drinks, mainly wine, and you can enjoy the marriage carefully selected by the sommelier to match classical dishes such as “Ufu Mayo”, “Pate de Campagne”, and “Black Pork Orloff Style”.
Based on the concept of “theater,” a live atmosphere with an open kitchen is created.
A new food stage based on the concept of “theater” has been created in connection with the city of Hibiya, where various forms of
entertainment such as culture, art, movies and theater gather. The draped curtain opens, creating a sense of exhilaration as if a gorgeous show is about to begin.In the open kitchen, which is likened to a stage, the process of cooking and serving customers is shown as a performance, creating a variety of scenes that can be enjoyed by various guests. will produce
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*In-store image
Our à la carte menu can be used for a variety of occasions, whether it’s a late lunch or early dinner before or after a theater
performance, or an aperitif time after work. In addition to the bright window seats, we also have counter seats that are easy to stop by even if you are alone.

Lunch menu (11:00-14:30)
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▮ Plate lunch 1,980 yen
A lunchtime limited plate where you can enjoy a colorful menu in small portions, such as the famous ufumayo, quiche, pate de campagne, and meat sauce dauphinois gratin.
・Seasonal soup
・ Salad / Ufu Mayo / Carrot Lape / Quiche Lorraine / Dauphinois Gratin with Meat Sauce / Pate de Campagne / ・ Original Baguette & Cornbread ▮ Lunch plan          3,800
(Plate lunch + 3 dessert plate and coffee included)
This is a great value plan that comes with a half-sized plate of 3 desserts of your choice from among the seasonal desserts and coffee. From late lunch to tea time, it is recommended for relaxing scenes. [Image 4

▮ Appetizer of the day + 1 main dish ¥3,600
▮ Today’s appetizer + 2 main dishes: ¥5,000
A full lunch set with a main dish of your choice.
[You can choose the main dish from the following]
・Cherry salmon meuniere (Polish style)
・Sea bass poiret with beurre blanc sauce
・Simmered Date chicken in Supreme sauce
・Black Pork Orloff Style with Mornay Sauce
Recommended a la carte menu (14:30-21:00)
Reconstructing traditional classical French, we offer dishes with a new presentation at a reasonable price. We also have a wide selection of reasonably priced wines that go well with richly flavored dishes. The menu consists mainly of à la carte menus, and we recommend sharing several items according to your taste.
▮ Appetizer ¥880~
・Colored Ufu Mayo Salad
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Abbreviation for “euf (=egg) mayonnaise”, it’s a classic French dish made by mixing soft-boiled eggs with mayonnaise sauce. A rich ufumayo garnished with mango puree and a colorful salad with a special French dressing. Recommended as an appetizer or aperitif.
・ Pate de campagne
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A country-style patty that is a classic French dish, made by mixing minced pork with liver paste and baking it. At Drape, you can enjoy the sweet and sour accents with the chef’s special port wine jelly and semi-dried figs.
▮ Main dish ¥2,980~
・Cherry salmon meuniere Polish style
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Seasonal cherry salmon served as meuniere, topped with parsley, bread crumbs, and parmigiano crout and baked. The flavor of finely chopped eggs and lemon goes well with the umami of cherry salmon.
・Roasted Sea Bass Pie Wrapped with Beurre Blanc Sauce
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Sea bass fillets and seafood quenelles are wrapped in vegetables, wrapped in pie crust and baked fragrantly to lock in the umami. In French cuisine, it is served with the classic beurre blanc sauce. ・Simmered Date Chicken with Supreme Sauce
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Supreme means “best” in French. This dish is an arrangement of the chicken a la king that is served at parties at Tokyo Kaikan. ・Orloff-style Black Pork with Mornay Sauce
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A thin layer of champignon duxelles sauce is poured over the fragrant grilled black pork, followed by a rich mornay sauce and cheese to give it a brown color. Enjoy the harmony of the umami of black pork and the sauce, simple yet profound.
▮ Various desserts (a la carte) ¥990 and up
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・Chocolate terrine (left in the photo)
Cassis marmurad is hidden in a cube-shaped terrine made with high-quality chocolate from Cacao Barry, and the mature sourness enhances the taste of chocolate. Enjoy with coffee crumble, vanilla ice cream and custard sauce.
・Cheesecake plate (center of photo)
A terrine-shaped rich cheesecake with a moist texture, served with beetroot cookies and vanilla ice cream. Two sauces, mandarin orange and blood orange, are accented.
・Apple pie served in a glass (right photo)
A dish that reconstructs apple pie as a glass dessert. Finished with apricot part de fruit, diplomat cream, meringue and dried fruits in the center, fresh cream mousse, pie crust, apple jam and compote. ・ Japanese chestnut chestnut chanterelle
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A signature sweet devised by the first confectionery manager of Tokyo Kaikan over 70 years ago.
Plenty of minced Japanese chestnuts are in the pure white whipped cream like fresh snow. We offer a special taste using Japanese chestnuts from Ibaraki Prefecture.
▮ Drinks
・Champagne glass ¥2,200 / bottle ¥16,500
・Sparkling wine glass ¥680 / bottle ¥3,300~
・Various types of wine: ¥680 per glass / ¥2,500 per bottle
・Blended coffee: ¥880
・Espresso/cafe latte ¥990
・Various types of black tea: from ¥990
・Chai ¥990
*All prices shown in this document include tax.
*All images are images.
*Business hours are subject to change. For the latest information and business hours, please check the official website or contact the store.
Drape concept logo
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Set up as a chef’s stage, located in Hibiya, the city of theater, Production of various scenes, and
The dignity of being a Tokyo Kaikan restaurant
Illuminated by light that raises expectations,
Drape for a touch of classicism
As if the curtain opens and a gorgeous show begins
Inviting various guests to the world of chef performances suitable for Hibiya, the city of theater
store information
・Store name: Tokyo Kaikan Drape
・ Location: 1-5-2 Yurakucho, Chiyoda-ku, Tokyo Toho Hibiya Promenade Building 2F 【Traffic access】
· Tokyo Metro Chiyoda Line/Hibiya Line “Hibiya Station” Exit A5 Directly connected
      ·JR Yamanote Line/Keihin Tohoku Line 3 minute walk from “Yurakucho Station” Hibiya Exit
      ・Tokyo Metro Marunouchi Line 4 minute walk from Ginza Station Exit C1 ・Business hours: Weekdays and Saturdays 11:00-22:00
         Sunday 11:00-21:00
・Reservations: 050-3177-2770 (Reservations only from early February) ・Number of seats: 52 seats (127 square meters)
・URL: https://www.kaikan.co.jp/branch/drape/index.html
▮ Introduction of Chef Drape
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Kenji Sugino
After joining Tokyo Kaikan in 2001, after working in the Honkan cooking department,
2013 Audvre Chief Assistant,
2016 Josui Kaikan chief assistant,
2017 “Hamamatsucho Tokyo Kaikan” Deputy head chef, 2018 Honkan banquet chef, 3-star restaurant “Maison Lamloise” in France in 2019,
After studying at “Hotel du Palais”, after returning to Japan In 2021, he served as the chief chef of “Prunier” and the deputy head chef of “Ginza Sky Lounge”.
2023 Appointed head chef of the new store “Drape”.
▮ Overview of Tokyo Kaikan Main Building
Tokyo Kaikan was born in 1922 as a social gathering place that anyone can use, even though it is a world-class facility. In January 2019, it was reborn as a complex facility with restaurants, banquets, and weddings, and celebrated its 100th anniversary in November 2022. Tokyo Kaikan welcomes guests under the theme of NEW CLASSICS.
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Name: Tokyo Kaikan Honkan
Location: 3-2-1 Marunouchi, Chiyoda-ku, Tokyo
Private area: about 17,697 square meters
Main facilities: 8 restaurants and shops
13 banquet rooms (including VIP room)
Official website: https://www.kaikan.co.jp/
Official Facebook https://www.facebook.com/tokyokaikan/
Official Instagram: https://www.instagram.com/tokyokaikan
Details about this release:
https://prtimes.jp/main/html/rd/p/000000008.000102127.html

MAIL:cr@prtimes.co.jp

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