Following Palace Hotel Tokyo’s receipt of Three MICHELIN Keys and its crowning as the “Best Hotel in Tokyo” by Travel + Leisure, the property’s culinary team is letting Japan’s pristine seafood do the talking. This August, the focus is squarely on the open air, the snap of a fresh catch, and precise seasonal flavors.

The centerpiece of the summer culinary calendar is the “Seafood Delights” Terrace Dining Plan at Grand Kitchen, running through August 31, 2026. While the venue is known for its sweeping Western-fusion menu, the terrace pivots toward vibrant coastal plates designed to counteract the Tokyo humidity.

The journey begins with an intricate Shrimp and Scallop Tartare, an August exclusive that balances the sweet texture of Hokkaido https://palaceforseafood.com/ scallops with the clean snap of local shrimp. Following the tartare, the kitchen presents its signature Octopus and Scallop Ceviche. Unlike heavier Mediterranean iterations, the chefs use a light hand, employing a bright, citrus-forward marinade that coaxes out inherent sweetness without overpowering the natural ocean flavor. Accompanied by charred shrimp tacos served on warm, artisanal tortillas, the spread hits a perfect equilibrium of smoke, spice, and salt.

At ¥12,000 per person, the sharing menu includes 90 minutes of free-flowing Ferrari Hommage, a crisp Italian sparkling wine whose dry, mineral undertones slice cleanly through the richness of the shellfish.

Six floors above the waterfront terrace, the environment shifts to the hushed, reverent theater of Sushi Kanesaka. Here, the seafood narrative is dictated by centuries of Edomae tradition, where the chef’s primary tool is time—specifically, the precise number of hours a fish is aged or marinated to achieve peak umami.

The highlights this season center on Kanesaka’s newly refreshed Lunch Nigiri Sets. Long considered an insider secret among Tokyo’s elite corporate crowd, these sets offer an approachable, masterfully curated window into the Michelin-starred group’s philosophy.

While the evening Omakase remains an unpredictable journey through the day’s best auction blocks at Toyosu Market, the lunch sets focus on the foundational pillars of sushi. The rice is kept at exact body temperature and seasoned with red vinegar (akazu) for a sharp contrast to fatty cuts. The tuna is sourced from the top tier of Tokyo’s wholesalers, while summer highlights include pristine local sea urchin and abalone steamed until tender.

With the hotel operating at historic peaks of prestige, spontaneous dining is nearly impossible. Guests are highly encouraged to secure terrace tables or counter slots well in advance.