THE JADE ROOM + GARDEN TERRACE REOPENS AS A MODERN WAGYU STEAKHOUSE AT THE TOKYO EDITION, TORANOMON
The Jade Room + Garden Terrace, the signature restaurant at The Tokyo EDITION, Toranomon, has reopened as a modern Wagyu steakhouse with a new culinary concept. Showcasing premium Japanese Wagyu and carefully selected ingredients from across Japan, the restaurant brings together Japanese culinary traditions and Western techniques to create a contemporary dining experience that celebrates the natural qualities of each ingredient.
This culinary philosophy is embodied in the concept of “From the Land, Through the Fire”, which celebrates ingredients carefully nurtured by producers across Japan. Through fire-based cooking techniques involving charcoal, firewood, straw and smoking, the chefs bring out the ingredients’ natural umami, aroma and texture.
Wagyu Plate
A prime example of this dedication to ingredients is the tableside presentation of Wagyu beef, which emphasizes traceability. By sharing the stories of the land where the cattle were raised and the producers who raised them, and allowing guests to select their preferred cuts after viewing them firsthand, The Jade Room elevates the meal into a truly special dining experience.
Beyond Wagyu, the menu celebrates Japan’s seasonal bounty, incorporating vegetables, herbs, seafood and rice sourced from producers across the country. Combining Japanese ingredients with Western culinary techniques, the restaurant offers contemporary interpretations of familiar flavours.
Tacos_A la carte
The dining experience includes three- and four-course lunch menus, alongside five- and seven-course dinner menus. Highlights include Wagyu Tacos with coriander, green chilli pepper and citrus; Ogata Farm Wagyu Tartare with caviar, ume plum and myoga; and Charcoal-Fired Premium Wagyu served with beef jus and wasabi. Other selections include Notojima Rice with truffle egg yolk and Pumpkin Fondant with vanilla ice cream. For those seeking greater flexibility, an à la carte menu offers a selection of signature dishes, allowing guests to tailor their dining experience to their preferences.
Complementing the cuisine is an extensive wine programme curated by Head Sommelier Masakatsu Yatabe. Featuring more than 200 wines from around the world, particularly the Old World, the United States and Japan, the collection spans celebrated producers, rare labels and lesser-known discoveries. From youthful vintages to wines aged for over two decades, each selection reflects the distinctive character of its terroir and winemaker.
Wagyu Tartar
The “Discovery Wine Pairing” features wines carefully selected by sommeliers to complement the course menus, alongside premium Japanese sake. Through personalised service, guests are invited to discover new flavour combinations created by the interplay of food and drink.
Adding another dimension to the beverage experience, The Tokyo EDITION, Toranomon is the first hotel to introduce COLDRAW beverages, crafted using a proprietary low-temperature, reduced-pressure extraction technique. By extracting flavours without applying heat, the process preserves the delicate aromas and tastes of natural ingredients such as tea leaves, fruits and herbs, highlighting their distinctive characteristics.
Dessert
The restaurant is housed within The Tokyo EDITION, Toranomon, an urban luxury hotel designed by renowned architect Kengo Kuma and ranked No. 45 on The World’s 50 Best Hotels 2025 list. Occupying floors 31 to 36 of the Tokyo World Gate skyscraper, the hotel features 206 guest rooms, including 22 suites, with views of Tokyo’s skyline and the iconic Tokyo Tower. Its sophisticated interiors combine natural materials, traditional Japanese craftsmanship and contemporary design, reflecting a harmonious blend of East and West.
For more information, visit The Jade Room + Garden Terrace