To tell you the truth, my expectations for dinner at Peter, the fine dining restaurant of The Peninsula Tokyo, were high, but not high enough to be swept off my feet. This swanky restaurant at the top of a luxury hotel with arguably the best location in Tokyo is named after a real person. Peter was a valued top executive of The Peninsula Hotels group. It is a lovely idea and such a nice way to pay tribute to a loyal and hardworking man. Nevertheless, there is nothing in this name to hint at a particular cuisine or food type. Or to inspire gastronomic dreams.

WHAT’S IN A NAME?

However, although the name may have conjured nothing more than a neutral feeling at the outset for me, the interiors certainly impressed at first glance. Few restaurants have the luxury of enough space to create a 21st century high-tech fairy-tale atmosphere. But this is exactly what Peter is like.

Alighting from an elevatory that takes you straight to the top from the lobby, you enter a large room with mood lighting and tinges of blue and purple. The first thing you see are life-sized silver trees at the bar. It’s a bit like being in a disco in winter all year round — and it’s so pretty to see. So bar clients sit under this canopy of silver glitter with a view of the busy Harumi Avenue below.

ABOUT PETER OF THE PENINSULA TOKYO

Meanwhile, the restaurant proper is basically a sophisticated venue with tables arranged by the floor to ceiling windows to maximize the views. There are several more tables around a walkway that resembles a fashion runway. It’s perfect for events and parties. And on regular days, it makes for an interesting feeling to get to your window-side table via this catwalk that is visible to most other diners.

This is the kind of restaurant you dress up for, if you so want to. It’s the right place to use that designer dress just hanging in the closet for ages. And I can tell you that walking across that catwalk in fashionable attire is definitely a good way to start a special evening.

WHERE TO HAVE LOBSTER BISQUE IN TOKYO

Lovely as the design was, the revelation that night was the food. The starters were wonderful, and the lobster bisque was particularly memorable. However, the best part of the evening was the delicious steaks. These were among the best I’ve had in Tokyo in recent memory.

The cuts of meat on offer were unparalleled, even by Tokyo’s high standards, both for quality and unique provenance. These were not at all the usual good wagyu beef. In fact, they were mainly cuts not found on a typical steak menu.

A RIB EYE FROM OKINAWA

For example, there was a rib-eye from Okinawa on the menu. Okinawa? Who would have thought Okinawa would ever be associated with amazing steaks? Of course I had to have this. I was not disappointed either. I’d never heard anyone praise Okinawa beef in any way. And yet that evening, I had steak from Okinawa that was so delicious that I stopped talking to my companions.

READ ABOUT BREAKFAST PLANNED BY A MICHELIN TWO STAR CHEF IN TOKYO

“This is definitely a restaurant for a special celebration,” we all said to each other. Peter is not cheap, by the way. But neither is it crazy expensive by Japan fine dining rates. And the steaks are so good that we all felt we’d enjoyed a meal of excellent value. Hearts and stomachs were definitely full, and we will certainly be back.

More importantly, this was probably the best steak I’d had in a very long time. And in a city like Tokyo, that’s a big statement and a tough act to beat.

See more about the best hotels and ryokan in Japan in Travelife Magazine.

SPAIN’S NEWEST LUXURY HOTEL HAS FIVE HECTARES AND ONLY FIVE ROOMS

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During my week-long stay at the Peninsula Tokyo, breakfast became the highlight of each day. I had ordered it through room service, and it always arrived perfectly presented, tray by tray, as though each morning were its own private ceremony. What made it truly extraordinary, however, was the setting.

From the windows of my corner suite, I enjoyed sweeping 180-degree views over the Imperial Palace gardens and Hibiya Park. In Tokyo, where few hotels can offer such uninterrupted panoramas, this felt like a privilege. Morning light poured across the treetops, the palace moat shimmered below, and the city seemed to open itself just for me. To savor breakfast against this backdrop was to experience one of the most exquisite luxuries Tokyo has to offer.

A Japanese Breakfast by a Michelin-Starred Chef

Then, of course, there was the breakfast itself. I chose the traditional Japanese breakfast, and it rivaled the meals served at the finest ryokan in Japan. Yet here, at the Peninsula Tokyo, it came with a unique distinction.

The menu had been created by Kazuo Takagi, the acclaimed two-Michelin-star chef behind Takagi in Kobe. His restaurant is a landmark in Ashiya, one of Japan’s most refined and desirable districts, known for its quiet wealth and impeccable taste. To find his culinary philosophy translated into a hotel breakfast in Tokyo was both unexpected and unforgettable. Each dish reflected balance, seasonality, and the understated elegance that defines true Japanese cuisine.

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What’s in a Japanese Breakfast?

The Japanese breakfast at The Peninsula Tokyo arrived in a lacquered box, each compartment holding something delicate and precise. There were both cooked and cold dishes, including a silken piece of steamed eggplant, seasonal vegetables, and small bites designed to awaken the palate.

At the center of the tray was the star: a piece of perfectly grilled salmon, its skin crisp, its flesh tender and glistening. Alongside came the staples of every Japanese morning — a bowl of fluffy white rice and a steaming cup of miso soup. Simple, yes, but elevated in every detail.

Everything about the presentation reflected the philosophy of Chef Kazuo Takagi: balance, restraint, and respect for the ingredients. This was not just hotel dining. It was a breakfast that rivaled what you might be served in a traditional ryokan— yet here, framed by views of the Imperial Palace gardens, it felt utterly unique.

Western Breakfast at the Peninsula Tokyo

Although I ordered the Japanese breakfast most mornings, I occasionally switched to the Western menu. The Peninsula Tokyo breakfast offers several tempting choices, each prepared with the same attention to detail.

My favorite quickly became the eggs benedict, which I would argue is among the very best in Tokyo. Instead of the usual thin slice of ham, it came with thick, juicy bacon — perfectly seared and full of flavor. The poached eggs were set on a sourdough bun with just the right chew, its crust crisp and its center soft. The hollandaise sauce tied it all together with a rich, silky finish. It was indulgent yet balanced, the kind of breakfast you look forward to from the moment you wake up.

What’s a Chinese Breakfast Like?

The Peninsula Tokyo honors its Hong Kong heritage with a Chinese breakfast option. The meal begins with a warm, fragrant bowl of congee, paired with traditional condiments. Servers bring a bamboo basket filled with dim sum — delicate siomai and pillowy siopao — steamed to perfection.

During my week-long stay, I alternated between all three breakfast styles: the elegance of the Japanese set, the indulgence of the Western menu, and the comforting flavors of the Chinese offering. Each morning unfolded as a new journey, showing that at the Peninsula Tokyo, breakfast celebrates the world on a single table.

From Breakfast to Lunch at The Peninsula Tokyo

We savored breakfast at the Peninsula Tokyo for hours, enjoying every bite and every view. By the time we finished, lunchtime had arrived — the perfect moment to continue indulging inside one of the best hotels in Tokyo.

The dim sum at Hei Fung Terrace delivers another highlight. The hotel’s signature Cantonese restaurant pairs refined interiors with exquisite food. Chefs craft each basket of dim sum with precision, creating bites that are delicate, flavorful, and beautifully presented. The meal carries you smoothly from breakfast into lunch, turning an ordinary day into a celebration of taste.

Read more about the best hotels in Japan in Travelife Magazine.

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