Hotel Okura
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Orchid Room    Continental Cuisine

  • Orchid Room
  • Orchid Room
  • Orchid Room

Capturing the tradition, beauty, and values of Hotel Okura Tokyo like nowhere else, Orchid Room proudly presents a new traditional of its own – Satellite Kitchen Service.

Location 5F, Main Building
Hours <Breakfast>

7:00 a.m.〜10:00 a.m.
11:45 a.m.〜2:30 p.m. (Weekdays)
11:30 a.m.〜2:00 p.m. (Weekends & Holidays)
2:30 p.m.〜5:00 p.m.
5:30 p.m.〜9:30 p.m.
Menu American Breakfast ¥3,980, Lunch Set (Weekdays) ¥4,000〜, Dinner Course Menu (Weekdays) ¥12,000〜
Saturday, Sunday, and Holiday Buffets (Weekends & Holidays)
 Adults Lunch ¥6,480, Dinner ¥9,720

<A la Carte>
・Consommé Soup ¥2,160
・Sole Bonne Femme ¥4,870
・Wiener Schnizel ¥5,080
・Sirloin steak with Seasonal Hot Vegetables.¥10,600
・Fillet Beef steak with Seasonal Hot Vegetables.¥7,800

※Teatime may not be offered when the restaurant hosts a private party or banquet.

※ When not otherwise specified, please note that a 10% service charge will apply to all prices displayed.

Monthly Menu

September 1-30

ISE Lobster Fair Menu

Available: 11:45-14:30 / 17:30-21:30
Reservation required for Sat, San & holidays

October 1-31

Porcini Fair

Available: 11:45-14:30 / 17:30-21:30
Reservation required for Sat, San & holidays

  • Grilled Fillet of Japanese Beef (100g) with Porcini Sauce  ¥8,900
  • Tagliolini with Porcini and Parmigiano Cheese  ¥3,900

    and others

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Absolute Confidence

These dishes and drinks selected by asking our expert chefs,
“What specialties reflect absolute confidence in your life’s work?”
We offer you their choices — menu classics and original new creations —
to mark over 50 years since our founding. Superior taste is
the quintessence of our hotel, and we always strive to make you say,
“This is why I chose the Hotel Okura.”

Double Consommé

Lemon pai

As ingredients change with the seasons, our chefs watch closely to ensure consistent taste. Great consommé is the culmination of three days of painstaking preparation. Over the first 20 hours, the chef stays close to the pan to adjust the heat. On the second and third days, the chef skims froth, removes impurities, and simmers the soup. Now savor this “dish chosen with absolute confidence” as bold yet subtle flavor fills your spoon.


Orchid Room (Continental Cuisine)
Hotel Okura Tokyo 5F, Main Building

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Hotel Okura