At the heart of The Tokyo EDITION, Toranomon, lies a dining experience unlike any other—The Jade Room + Garden Terrace. This premier destination, guided by Michelin-starred chef Tom Aikens’s innovative spirit, combines luxury dining with serene, seasonal beauty.

From the dramatic views of the Tokyo skyline to the thoughtfully curated menus, the restaurant promises to elevate both the palate and the senses. Whether indulging in artistic culinary creations or savoring a handcrafted cocktail surrounded by lush greenery, this space is an escape from the busy city below.

In this article, we’ll share what to expect when visiting The Jade Room + Garden Terrace.

Check out more about The Tokyo EDITION, Toranomon, in the following article.

<<The Tokyo EDITION, Toranomon: Luxury Redefined in the Heart of Tokyo>>

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The Jade Room + Garden Terrace

The Jade Room + Garden Terrace at The Tokyo EDITION, Toranomon, offers a luxurious dining experience that harmoniously blends nature and city life. Led by Michelin-starred chef Tom Aikens, the menu is inspired by century-old cooking methods and driven by seasonality, offering a creative combining of international flavors. Guests are welcomed into a lively, elegant space featuring photography by Masao Yamamoto and custom paintings by John Jackson, with seating for up to 104 guests, including 74 on the terrace. The Garden Terrace, open seasonally at 140 meters high, offers breathtaking views of Tokyo and a serene setting surrounded by lush greenery. It provides an oasis where guests can enjoy a small menu of sharing dishes from The Jade Room’s kitchen and a curated selection of cocktails under a canopy of evergreen plants.

The Discovery Wine Program enhances the experience by introducing wines from emerging regions like China, Armenia, and Lebanon, offering exciting pairings that complement Aikens’ innovative dishes. With its blend of art, design, and culinary craftsmanship, The Jade Room + Garden Terrace celebrates the versatility of Japanese culture while offering a dynamic, world-class dining experience for both locals and visitors.

Garden Terrace

Just a step from The Jade Room, the Garden Terrace is 140 meters above the city. The tranquil setting, surrounded by lush greenery, offers a sense of peaceful seclusion while overlooking the iconic Tokyo skyline.

With six Bamboo-leaf oak trees and a variety of plants, the terrace feels like a hidden garden in the heart of the metropolis. Here, guests can enjoy small sharing dishes crafted with seasonal ingredients while savoring the calm and natural beauty around them. The perfect balance between city and nature is at play in this uniquely designed space.

Chefs

Tom Aikens

Tom Aikens, the Partner Chef at The Jade Room, is one of the UK’s most celebrated chefs. Growing up surrounded by the influences of his father’s work in the wine industry and his mother’s gardening and cooking, Aikens developed an early passion for using fresh, local ingredients. His love for French cuisine led him to pursue an Advanced Catering Diploma and later work at some of Europe’s finest restaurants. By the age of 26, he became the youngest British chef to earn two Michelin stars.

At The Jade Room, Aikens brings his mastery of technique and focus on seasonality, offering dishes that harmonize Japanese and international culinary expressions.

Richard McLellan

Richard McLellan, the Chef de Cuisine, is renowned for his dedication to local, sustainable ingredients and innovative culinary approaches. After working in top Michelin-starred restaurants, McLellan opened his establishment in London, celebrating sustainability and regional cuisine.

In 2022, he joined The Jade Room + Garden Terrace, where he combines his passion for gastronomy with a deep appreciation for Japanese ingredients and culinary culture.

Sommelier

Masakatsu Yatabe

Masakatsu Yatabe, the head sommelier at The Tokyo EDITION, Toranomon, discovered his passion for wine during a visit to Napa Valley. Since then, he has worked in prestigious Michelin-starred restaurants and specialized wine bars, eventually joining The Tokyo EDITION in 2020. Yatabe takes excellent care in selecting wines that pair perfectly with the dishes created by McLellan, often choosing wines from regions not traditionally known for wine production.

His deep connection to local and international winemaking allows him to offer guests a journey of discovery through his curated selections.

Menu

The Jade Room’s culinary offerings are as sophisticated as its ambiance. Here are a few dishes you can order a la carte.

Dish 1: Bontan Ebi, Cauliflower, Radish, Onion Sprout

Paired with: Tengumai (Japanese Sake)

The first dish on the menu is a refined and delicate presentation of bontan ebi (botan shrimp), paired perfectly with Tengumai sake. The bontan ebi is served raw and seasoned with a rich oil derived from the shrimp’s head, enhancing its natural sweetness and delicate texture. Accompanying the shrimp is a lightly pickled radish, a creamy cauliflower milk, cauliflower purée, and fresh green onion sprouts and flowers, creating a balanced yet flavorful combination. The cauliflower milk is further enriched with a drizzle of botan ebi oil, adding depth and complexity to the dish.

This vibrant dish is elevated by the sake pairing, Tengumai Junmai Daiginjo, which beautifully complements the subtle sweetness of the shrimp. The clean, structured sweetness of the bontan ebi lingers on the palate, and the sake’s elegant rice flavor naturally enhances this lingering sweetness, creating a harmonious experience. The freshness of the dish and the sake offers a balanced and refreshing pairing, showcasing the versatility and elegance this restaurant offers.

Dish 2: Yamagata Pork Loin, Broccoli, Negi Onion, Sorrel

Paired with: Debrouillards (Red wine)

The Yamagata pork loin dish offers a delightful exploration of various cuts, featuring the belly, loin, and top neck—all cooked to perfection, each highlighting a different texture and flavor. Paired with a smooth broccoli cream, the dish is elevated by a fresh salad of Negi onions and broccoli. The Negi onions, sourced from a dedicated producer in Shiojiri, are exceptionally sweet, particularly during the winter months, which makes them a standout ingredient.

To balance the richness of the pork, fresh sorrel leaves add a touch of acidity, creating a harmonious contrast. The pork is lightly brushed with pork fat, allowing the natural flavors of the ingredients to shine. Additionally, the dish is garnished with dropshot, adding a subtle citrusy note that enhances the overall freshness.

To complement the pork’s rich flavors and delicate balance of sweet and acidic elements, the dish is paired with a light red wine like Pinot Noir. On this occasion, a locally sourced Debrouillards from Shiojiri. This natural wine, grown at high elevations, brings a vibrant freshness that pairs beautifully with the juicy and tender pork, rounding out the entire dining experience.

Dish 3: Fig, Fig Leaf Ice Cream, Hibiscus, Hazelnut

Paired with: Nyetimber (Rosé)

The fig dessert is a delightful symphony of textures and flavors, featuring figs sourced from Shizuoka, soon transitioning to those from Kumamoto and Fukuoka. This dish presents figs in various forms—fresh, confit, and pureed—highlighting the fruit’s natural sweetness.

To enhance the flavor profile, fig leaf ice cream is served, which is an eggless creation that lets the essence of the fig leaf shine through without being overshadowed. The combination of fig and fig leaf results in a layered and intense flavor experience. The dish also incorporates hibiscus leaves from Okinawa, adding a hint of tartness that contrasts beautifully with the sweetness of the figs. For an earthy note, hazelnuts are included, introducing a subtle crunch and balancing the dish’s sweetness with a rich, nutty undertone.

Paired with the fig dessert is Nyetimber Rosé, a dry sparkling wine from the UK. Its crisp acidity cuts through the richness of the ice cream and complements the natural sweetness of the figs. The slight almond and roasted notes of the wine, developed through careful aging, harmonize with the hazelnuts, creating a refined balance between the wine and the dessert. The pairing results in a smooth, rounded finish that elevates both the sweetness and tartness of the dish.

Comments from Chef Richard McLellan

Chef Richard McLellan shares insights about the restaurant’s philosophy and his culinary journey in Japan. He emphasizes that the restaurant adopts a European-style approach while utilizing high-quality local ingredients. McLellan expresses admiration for Japan’s culinary landscape, describing it as one of the leading countries globally. He is excited about the opportunity to work in Japan and acknowledges that he has only begun to explore the vast array of ingredients available across the country.

Focusing on his experience with local producers, he highlights the importance of building relationships with growers and farmers, viewing them as the foundation of his culinary work. Recently, he attended a food show in Tokyo where he met several suppliers from Noto and discovered the region’s unique ingredients. Inspired by these connections, McLellan planned to host a special dinner menu centered around Noto on September 27th and 28th. He aims to foster ongoing relationships with these suppliers, ensuring that their products will be featured regularly on the menu.

Notably, Chef McLellan is intrigued by the distinctive soil of the Noto Peninsula, rich in minerals and nutrients, which contributes to the flourishing of various vegetables. He sees this as just the beginning of a promising collaboration with local producers. The Noto terroir dinner, planned to take place next year, will showcase Noto’s offerings on a larger scale while supporting the region, which has faced challenges this year.

Comments from Head Sommelier Masakatsu Yatabe

Head sommelier Masakatsu Yatabe highlights the restaurant’s “Discovery Pairing” program, inspired by Chef Tom’s “Muse” restaurant, designed to provide guests with unique culinary experiences. He appreciates Chef Richard’s creative use of local ingredients, which often exceed guests’ expectations and encourage them to explore unfamiliar flavors, especially within Japan’s growing wine industry, home to about 500 wineries.

Yatabe emphasizes that sake also pairs beautifully with Richard’s dishes, enhancing the natural sweetness of the ingredients. He focuses on tailoring wine and Sake pairings to individual preferences, ensuring a personalized experience for each guest.

Additionally, he discusses the restaurant’s seasonal focus on Japanese terroir, stressing the importance of understanding local delicacies. For instance, wines from Toyama, influenced by the nearby sea, exhibit unique flavors, such as salty and bitter notes. Yatabe aims to introduce guests to the distinctive qualities of local products.

Ultimately, he sees his role as a means to connect diners with the rich tapestry of Japanese terroir while supporting local producers during challenging times.

Incorporating ingredients from the Noto Area

In an effort to support the people of Noto, which was struck by a powerful earthquake earlier this year, Chef Richard McLellan created a special dinner menu on September 27th and 28th, featuring ingredients sourced from the region. Renowned for its rich soil and sustainable agricultural practices, Noto is celebrated for its root vegetables, which have been recognized globally for their quality. By incorporating Noto’s finest ingredients into his dishes, McLellan hopes to raise awareness of the region’s resilience and natural beauty while offering guests a taste of its exceptional produce.

-The Jade Room + Garden Terrace at The Tokyo EDITION, Toranomon-

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Information

Access	Direct underground passage from Kamiyacho Station (Tokyo Metro Hibiya Line).
Business Hours	Jade Room Lunch: Wednesday - Sunday 12:00 - 16:00 (L.O 14:00) Dinner: Wednesday - Sunday 17:30 - 23:00 (L.O 21:00) Garden Terrace Wednesday - Sunday 12:00-23:00 (L.O food 21:00, L.O drinks 22:30)
Official Website	https://www.thejaderoomgardenterrace.com/en/
Nearest station	Kamiyacho Station

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