Fine Dining from French Kitchen
Savour a diverse menu featuring dishes perfected by our culinary team of Le Trianon .
It caters to various occasions, from dining with loved ones to sophisticated business settings.
Menu(PDF)
Curry and Rice
Indulge in our refined interpretation of the classic Calcutta curry. This cherished recipe has been a hallmark of KOMYO Lounge, where it has captivated discerning palates for generations.
Japanese Beef Steak Pilaf
Served with soy sauce-based Japanese-style pilaf and domestically sourced beef steak.
Pairing with Sommelier Takimoto’s recommended red wine is also highly recommended for an exquisite pairing.
Signature Omurice: Fluffy Egg Omelette Rice
Omurice is a cross between an omelette and Japanese fried rice.
Enjoy the delicate balance of fluffy, creamy half-cooked egg omelette rice, complemented by the rich flavour of domestically sourced beef tendon sauce.
Sea Urchin Cream Pasta
A Japanese-style pasta featuring rich and creamy sea urchin for a bold and flavourful experience.
Others
Hamburg Steak 
Japanese Beef Sandwich 
American Clubhouse Sandwich
Chef Kenji Yoshimoto
As the culinary team behind Le Trianon, the flagship French restaurant at Grand Prince Hotel Takanawa, we aim to offer a unique dining experience where guests can enjoy the essence of French cuisine in a more casual setting. We invite you to indulge in our carefully curated menu, where every ingredient tells a story of quality and excellence.
Career History
2009: achieved 4th place at the Escoffier International Culinary Competition held in Geneva, Switzerland.
2011: pursued culinary apprenticeship at Michelin-starred restaurants in Nice and Menton, France.
2016: achieved 3rd place at the 50th edition of Le Taittinger International Culinary Award held in Paris.