A high ceiling hall with great chandeliers. Going up the European red-carpeted stairs from the lobby, you see our restaurant ”Aracode.” Our spacious restaurant will help you spend relaxed time to have your meal. We have wine cellars, so you can choose the best wine from various choices, matching to what you eat. Have wonderful dishes and wine here, on your special occasion and with your precious.
| Breakfast : | Weekday – 7:30am to 9:30am ¥1,500 |
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| Weekend – 7am to 9:30am ¥1,500 | |
| Lunch : | 11am to 3pm (Last Orders 2:30pm) ¥1,800～ |
| Dinner : | 5pm to 9:30pm(Last Orders 8:30pm) ¥5,000～ |
| Lounge : | 9am to 9pm |
*Open year-round *Reservations are necessary on weekend. |
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Our Grand Chef, Inoue, started off his culinary career in Italy after working at "L'ecrin”, in Ginza, and "MU TEKI RO”, in Yokohama. He is called "Magician of Sauce” and produces delicate and intoxicating gourmet dishes. Kojima, our Cous-Chef, once worked at "BIGOT” and studied under Philippe Bigot, who was decorated with "L’ordre national de la legion d’honneur” by the President of France. Taste our delicacies created by first-class chefs.
Grand Chef of Crystal Hotel Group.
He once worked at "L’ecrin”, in Ginza, and "MU TEKI RO”, in Yokohama, and flew to Italy to improve his culinary career. Next, he flew to France and studied in a one-star restaurant under Dominique Bouchet*. Introduced by Bouchet, he also experienced patissier career in a three star restaurant in Paris.
*Dominique Bouchet
Grand Chef at "La Tour d’Argent”
Grand Chef at "Hotel de Crillon Paris”
Owner Chef at a restaurant in Paris
Working at Crystal Hotel Group for 12 years
Cous-Chef at "Casa d’Angela”
Worked for a year under Philippe Bigot, decorated with an order
Organically grown vegetable, called "Kamakura Vegetable,” are picked up in the morning and are delivered to us from farmhouses in Kamakura. Seafood, fished on the day, is delivered from Koshigoe Fishing Port. Meat is sent from Kanagawa and Kagoshima. And other fresh high-class ingredients are transported from France by air. In order to make the most of original tastes of ingredients, we do not put too much arrange on them.
Taste our selected ingredients and enjoy the great works of our first-class chefs.
Our sommelier serves you the best wine, matched to your dishes, that will make your time here precious. Finest Wine and champagne, collected in Bordeaux and Champagne, make the most of your dishes. Taste excellent wine and champagne that is selected by discussing the makers and even by examining the wine fields.
Born in Hyogo
After working as Chief-Sommelier of "Takarazuka Hotel” and as Chief-Sommelier of "Hotel New Hankyu Kyoto,” he is now Chief-sommelier of Crystal Hotel Group.
1997 Get the Sommelier Diploma (authorized by JSA)
2000 Get Kikizake-shi Diploma (authorized by Sake Service Institute)
2001 Get Senior Sommelier Diploma (authorized by JSA)
2002 Become the Kansai representative for Contest of the Best Sommelier of Japan.
2004 Become the finalist of Cuvee Louise Pommery Sommelier Contest
