NiNi
Two Coasts. Two Rhythms.
NiNi is a contemporary Tokyo dining destination shaped by the idea of Two Two — two coasts, two cultures, two rhythms moving together with ease. Guided by season and thoughtful technique, the menu celebrates sun-washed Mediterranean flavors—olive oil, citrus, Provençal herbs, and seafood—approached through a Japanese sensibility rooted in craft, restraint, and respect for ingredients.
Designed to move with the day, NiNi starts bright and easy, then builds as the hours unfold. Lunch lingers over shared plates and chilled pours, while evenings turn more electric. The energy is warm, social, and effortlessly elevated: a place to gather, toast, and stay a little longer—then come back and do it again.
Located on the 38th floor.
BOOK A TABLE:
Sevenrooms
TableCheck
Afternoon Tea
Our afternoon tea celebrates the finest ingredients of the season, presented in our signature wooden box. This spring’s selection features strawberry and sakura-inspired sweets alongside NiNi’s distinctive savory creations, an indulgent lineup to welcome the season.
Price
Weekday | ¥8,000 per person
Weekend | ¥9,000 per person | ¥12,500 per person with VIP window seating and a glass of Champagne
Hours
Weekday | 12:00–16:30 (Last Order 14:30)
Weekend | 14:30–16:30 (Last Order 14:30)
Weekend Brunch
Weekend brunch, elevated above the rhythm of the city. Enjoy fresh seafood and vibrant, seasonal items. Then indulge in something sweet from the dessert trolley. All of this unfolds alongside panoramic views stretching out from the 38th floor. Sunlight, skyline, and sound come together to create a brunch that feels less like a meal, and more like a moment you’ll want to return to, weekend after weekend.
Sweet Moments
Our desserts and pastries are baked fresh in-house daily under the direction of Executive Pastry Chef Fumitake Goji, who leads with a focus on refined simplicity. Rooted in seasonality and craftsmanship, his approach creates desserts that are both approachable and elevated, with a focus on balanced flavors, delicate textures, and a sense of indulgence in every bite.
Head Chef Nikko Policarpio
Nikko Policarpio brings over 15 years of international culinary experience to 1 Hotel Tokyo, where he leads the hotel’s signature restaurant with a thoughtful, sustainability-driven approach shaped by his time in Japan.
Before joining 1 Hotel Tokyo, he was part of the leadership team at Crony, Tokyo’s two Michelin star and Green Michelin Star restaurant, ranked No. 30 on Asia’s 50 Best Restaurants 2025, where he helped integrate sustainability across every aspect of the kitchen.
His cooking reflects a blend of North American, Japanese, and French influences, guided by seasonality, precision, and deep respect for ingredients. His ingredient-first philosophy and commitment to responsible sourcing align closely with the hotel’s values of sustainability, thoughtful design, and enduring hospitality.
NiNi Email Signup
Menu
CHEF TASTING
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5 COURSE PRIX FIXE13,000 per person
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WINE PAIRING7,000 per person
SMALL PLATES & SALADS
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GREEN PEAS HUMMUS (VG)Preserved Lemon, Grilled Chickpea Socca Crêpes 1,800
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SOUPE AU PISTOU (D)(V)Basil Pistou, Roasted Potato & Creamy Garlic Soup, Lemon Sour Cream 2,800
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TOKYO NEO-FARMERS! GREEN SALAD (D)(V)Stracciatella, Shallot & Umeboshi Vinaigrette 3,200
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JAMBON CRU SALAD (D)Jamon From Gunma, Strawberry, Aged Balsamic, Parmigiano 3,800
CARPACCIO & TARTARE
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HAMAGURI CLAMS IN THE HALF SHELLYuzu Mignonette, Clam Dashi Jelly, Olive Oil Caviar 4,200
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CRUDO "NIÇOISE"Spring Yellowtail, Green Olive Tapenade, Smoked Tomato Vinaigrette 3,300
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SHRIMP CARPACCIOHokkaido Botan Shrimp, Carrot Jus, Ikura, Parsley Oil 6,600
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MAGURO TARTARE (N)Toasted Hazelnuts, Finger Lime, Red Endive 4,100
HOUSEMADE PASTA
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SPAGHETTI À LA TOMATE (D)(V)(G)Charcoal-Roasted Tomato, Confit Garlic, Basil, Ricotta Salata 2,600
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SAKURA EBI LINGUINI (G)Sakura Ebi, Garlic, Chili, Snap Peas 3,300
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WILD BOAR CAVATELLI (D)(G)Spinach Cavatelli, Wild Boar Sausage, Parmigiano, Arugula 4,200
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RAVIOLI DU DAUPHINÉ (D)(V)(G)Caramelized Onion, Ricotta, Comté 3,500
COASTAL CATCH
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ROASTED SCALLOPS (D)Clam Dashi Velouté, Turnip, Black Kombu Oil 7,000
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TODAY'S MARKET FISH (D)Niçoise Olives, Brussels Sprouts, Roasted Citrus, Beurre Blanc 4,500
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BOUILLABAISSE (D)(G)Fresh Fish, Mussels, Clams, Scallop, Rouille, Smashed Fried Potatoes 9,600
FROM THE CHARCOAL GRILL - SEA
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STUFFED SQUIDArugula & Herbs, Preserved Lemon Jam, Harissa 2,900
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KING CRAB LEGS (D)Lemon Herb Butter 6,000
FROM THE CHARCOAL GRILL - LAND
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MICHINOKU HALF CHICKEN CONFIT (D)(G)Jus De Poulet, Sweet & Sour Orange 5,000
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SANGENTON PORK LOIN CHOPTomato Herb Relish, Anchoïade, Jus De Viande 7,800
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KEISANGYU SIRLOIN – 250G (D)Sansho, Green Peppercorn, Jus De Viande, Citrus Herb 13,000
VEGETABLES
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SMASHED FRIED POTATOES (V)Gribiche 1,600
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WHITE ASPARAGUS (V)Orange Sabayon, Olive Oil, Fine Herbs 4,000
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CHARRED SPRING CABBAGE (D)(N)(V)Yogurt Parsley Sauce, Pistachios 2,200
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SNAP PEAS SALAD (VG)Spring Radish, Horseradish, Fukinoto Miso Vinaigrette 1,800
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CAULIFLOWER "COUSCOUS" (N)(V)Parsley, Almonds, Raisins, Pickled Shallots 1,600
DESSERTS
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ORANGE & EARL GREY BABA (D)(G)Orange Slice, Marmalade, Salted Vanilla Ice Cream 1,900
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NINI CHOCOLATE BAR (N)(D)Signature Housemade Chocolate Bar, Sustainable Coffee Ice Cream 2,000
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SELECTION OF HOUSEMADE ICE CREAM & SORBETSalted Vanilla, Provence Tea, Coffee, Sustainable Orange, Chocolate, Lemon & Lime, Seasonal Sorbet 600
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BAKED ALASKA "MONTÉLIMAR" (N)(D)(G)Honey Nougat, Toasted Meringue, Vanilla Ice Cream (For 2 Or 4 Guests) 3,300 | 6,600
AFTER DINNER COCKTAIL
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FANTÔME FRAPPÉSecond Life Espresso Infused Haku Vodka, Giffard Crème De Cacao, French Vanilla, Absinthe, Espresso 2,700
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AZTEC GOLDOrgeat Syrup, Espresso, Red Bean, Ginnie Non-Alcoholic Gin, Spent Espresso Dust 2,400
DIGESTIF
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HENRI BARDOUIN PASTIS GRAND CRU 2,000
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SCARLET FERNET AMARO 2,200
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SCARLET RADICE AMARO 2,200
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CHARTREUSE VERTE 2,200
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KOPE COLHEITA 2013 PORTO 2,000
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THE BEVERLY RESERVE 3,100
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THE BEVERLY QUINTESSENTIAL EDITION 3,200
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THE MACALLAN 12 YEAR 2,700
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THE MACALLAN "THE HARMONY COLLECTION" 8,200
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LAGAVULIN 16 YEAR 2,700
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GLENMORANGIE SIGNET 4,800
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RÉMY MARTIN 1738 2,200AUDRY XO COGNAC 3,000
LA BELLE VIE
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ROSÉ RIVIERARosé Wine, Mirabeau Rosé Gin, Thyme, Pseudo Lime, Soda Water 2,400
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PERSIMMON PALAISRémy Martin 1738, Geekstill Persimmon Liqueur, Maraschino, Pseudo Lemon, Orgeat 2,800
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AZURETTE MISTHerradura Blanco, Los Siete Mezcal, Pseudo Lemon, Disaronno, Blue Curaçao, Nori, Saline 1,800
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NiNi MARTINIOlive Oil-Washed Ketel One Vodka, Gin Mare, Clarified Tomato Water, Olives 2,400
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CURED & CRIMSONIbérico Fat-Washed Glendronach 12 Year, Ardbeg 10 Year, Scarlet Bitter Aperitif, Angostura 2,000
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CAP D'ORBoulard Calvados, Aperol, Amaro Nonino, Grapefruit, Pseudo Lime 2000
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FANTÔME FRAPPESecond Life Espresso Infused Vodka, Crème de Cacao, French Vanilla, Absinthe, Espresso 2700
MINDFUL MIXOLOGY
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GOLDEN HOURSweet peach oolong tea-infused ginnie non-alcoholic gin, fresh lemon, lychee, local honey syrup 1500
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CRIMSON BLOOMBerry matcha & sencha tea infused YASO non-alcoholic gin, fresh lime juice, 1883 raspberry syrup, passionfruit 1500
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MORNING LIGHTyuzu "wakoucha" tea infused GINNIE non-alcoholic gin, fresh lemon juice, yuzu juice, ginger ale 1500
ZERO PROOF
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LAVANDE SAUVAGEYaso Non-Alcoholic Lavender Gin, Bitter Syrup, Togarashi Syrup, Pseudo Lemon, Tonic 2400
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NA NASHINon-Alcoholic Whisky, Ginger Syrup, Pseudo Citrus, Soda, Asian Pear 2400
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NA-SPRESSO MARTININon-Alcoholic Gin, Orgeat, Espresso, Red Bean 2400
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AZTEC GOLDNon-Alcoholic Gin, Passionfruit, Chocolate, Oolong Syrup, Pseudo Lemon 2400
CHAMPAGNE & SPARKLING
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TELMONT BRUT, CHAMPAGNE 3500Telmont — Champagne | 3,500
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CHAMPAGNE BRUTPommery Apanage — Champagne 4,500
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PROVENCE ROSÉMirabeau "La Folie" — Provence 2,200
WHITE - CRIPS & MINERAL
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VERMENTINOChâteau La Gordonne — Provence 2,300 | 5,900
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SAUVIGNON BLANCDomaine Pascal Jolivet — Sancerre 3,000 | 8,000
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CHARDONNAYDomaine Moreau-Naudet — Chablis 3,500 | 9,500
WHITE — ROUND & TEXTURED
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CHARDONNAYDomaine Édouard Delaunay "Septembre" — Bourgogne 2,700 | 7,100
ROSÉ - PROVENCE
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Château La Gordonne "La Chapelle" — Provence 2,000 | 5,000
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Château d'Esclans "Whispering Angel" — Provence 1,800 | 4,400Château d'Esclans, Provence 1800 | Carafe 4400
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Maison Mirabeau "Pure" — Provence 2,200 | 5,600
RED
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PINOT NOIRDomaine Édouard Delaunay "Septembre" — Bourgogne 2,700 | 7,100
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SYRAH | GRENACHEBastide Saint-Dominique — Côtes-du-Rhône 2,300 | 5,900
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SYRAH / GRENACHE / MOURVÈDREDomaine Fondrèche — Rhône Valley 2,500 | 6,500
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CABERNET BLENDChâteau Cos d'Estournel "G de Cos" — Bordeaux 3,400 | 9,200
DESSERT WINE
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SÉMILLON | SAUVIGNON BLANCChâteau Rabaud-Promis "Les Larmes de Rabaud" — Sauternes 2,000
NON ALCOHOLIC WINES
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SPARKLING CHARDONNAYJoyea — France 1,400
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WHITE MUSCATNatureo — Spain 1,500 | 3,500
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RED GRENACHE | SYRAHNatureo — Spain 1,500 | 3,500
SAKE
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SHICHIKEN — SORA NO IRODORISparkling Sake — Yamanashi GL 90ml 2,600
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UBUSUNA — HOMASE GONOJOJunmai Sake — Kumamoto GL 90ml 3,000
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DASSAI — FUTURE WITH FARMERSJunmai Daiginjo — Yamaguchi GL 90ml 4,500
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IWA 5 — ASSEMBLAGE 6Junmai Daiginjo — Toyama GL 90ml 5,000
BEER
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KAMAKURA FLOWER — BROWN ALEKamakura Brewery 1,600
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ROCOCO TOKYO WHITE — WITBIERRococo Tokyo 1,800
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SUNTORY PREMIUM MALTS — PILSNER 1,000
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ASAHI NON-ALCOHOLIC 0% 800
CHEF TASTING
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3 COURSE5,000 per person
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WINE PAIRING3,500 per person
APPETIZERS
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TOKYO NEO-FARMERS! GREEN SALAD (D)(V)Stracciatella, Shallot & Umeboshi Vinaigrette 2,200
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SOUPE AU PISTOU (D)(V)Basil, Creamy Garlic & Roasted Potato, Lemon Sour Cream 2,200
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CRUDO "NIÇOISE"Spring Yellowtail, Green Olive Tapenade, Smoked Tomato Vinaigrette 2,700
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APPETIZER OF THE DAY
MAINS
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SPAGHETTI À LA TOMATE (D)(V)(G)Roasted Tomato, Confit Garlic, Basil, Ricotta Salata 2,600
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WILD BOAR CAVATELLI (D)(G)Spinach Cavatelli, Wild Boar Sausage, Parmigiano, Arugula 3,200
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PASTA OF THE DAY
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CATCH OF THE DAY (D)Niçoise Olives, Roasted Greens, Roasted Citrus, Beurre Blanc 3,000
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SANGENTON PORK LOINTomato & Herb Salad, Anchoïade, Garlic 3,600add to tasting menu 1,500
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JAPANESE BEEF STEAK (D)Herb & Citrus Sauce 4,800add to tasting menu 2,000
DESSERTS
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SELECTION HOUSEMADE ICE CREAM & SORBET (D)(G)Salted Vanilla | Provençal Tea | Coffee | Orange & Chocolate | Seasonal Fruits 600
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ORANGE & EARL GREY BABA (D)(G)Orange & Japanese Earl Grey, Orange Slice, Marmalade, Salted Vanilla Ice Cream 1,900
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DESSERT OF THE DAY
MINDFUL MIXOLOGY
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GOLDEN HOURPeach Oolong Tea-Infused GINNIE Zero-Proof Gin, Fresh Lemon, Lychee, Local Honey Syrup 1,500
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CRIMSON BLOOMBerry Matcha & Sencha Tea-Infused YASO Zero-Proof Gin, Fresh Lime Juice, Raspberry Syrup, Passionfruit 1,500
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MORNING LIGHTYuzu Wakoucha Tea-Infused GINNIE Zero-Proof Gin, Fresh Lemon, Yuzu, Ginger Ale 1,500
LOW ABV
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ROSÉ RIVIERARosé Wine, Gin, Grapefruit, Thyme, Pseudo Lime, Grapefruit Oleo Saccharum, Soda Water 2,200
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AKASAKA MIMOSASparkling Wine, Lychee, Sakura 2,200
LIGHT & FRESH
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FRESH FRUIT (VG)Seasonal Fruits 2,000
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YOGURT BOWL (D)Oats, Tokyo Honey, Seasonal Fruit 1,200
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FRESHLY BAKED PASTRIES (D)(G)Daily Selection 2,000
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TOKYO NEO-FARMERS! GREEN SALAD (D)Seasonal Pickles, Stracciatella, Shallot & Umeboshi Vinaigrette 2,200
JAPANESE BREAKFAST
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BENTO BOX (G)Chawanmushi, Japanese Rolled Omelette, Seasonal Tofu, Maguro Tuna, Seasonal Vegetables, Miso Soup, Rice 7,500BREAKFAST BUFFET ENHANCEMENT 1,500
MAINS
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TWO EGGS (D)Herb Pork Sausage, Natural Smoked Bacon 3,800
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NINI OMELETTE (D)Comté Cheese, Fine Herbs, Crème Fraîche, Herb Pork Sausage, Natural Smoked Bacon 3,800
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MUSHROOM TARTINE (D)(V)Roasted Mushrooms & Duxelles, Black Kale, Comté Cheese, Fried Egg 2,500
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RIVIERA BENEDICT (D)(G)Smoked Salmon, Poached Eggs, Ratatouille, Arugula, Hollandaise 4,200
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JAMBON CRU BENEDICT (D)(G)Cured Ham, Poached Eggs, Ratatouille, Arugula, Hollandaise 3,600
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BUTTERMILK WAFFLE (D)(G)(V)Seasonal Preserve, Salted Butter, Maple Syrup, Chantilly Cream 2,000
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FRENCH TOAST (D)(G)(V)Roasted Mikan Orange, Maple Syrup, Chantilly Cream 3,000
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KITSUNE UDON (G)Shichimi, Negi, Wakame, Onsen Egg 3,500
SIDES
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HERB PORK SAUSAGE 1,000
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NATURAL SMOKED BACON 1,000
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CRISPY FRIED SMASHED POTATOES 1,000
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ROASTED VEGETABLES 1,000
BREAKFAST COCKTAIL BAR
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CLASSIC MIMOSASparkling Wine, Fresh Orange Juice 2,200
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AKASAKA MIMOSASparkling Wine, Lychee, Sakura 2,200
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BLOODY MARYKetel One Vodka, House Bloody Mary Mix, Local Hot Sauce, Classic Accoutrements 2,200
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BLOODY CAESARKetel One Vodka, Bloody Caesar Mix, Local Hot Sauce, Classic Accoutrements 2,200
SPECIALTY COFFEE
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COFFEE 1,200
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ESPRESSO 1,200
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CAFÉ LATTE 1,300
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CAPPUCCINO 1,300
TEAS
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JAPANESE BLACK TEA 1,200
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APPLE 1200
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1 HOTEL TOKYO YUZU & MARIGOLD TEA 1,200
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HOJICHA TEA 1,200
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GREEN TEA 1,200
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RELAX CHAMOMILE BLEND 1,200
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REFRESH HIBISCUS BLEND 1,200
CHILLED JUICES
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FRESH ORANGE JUICE 1,500
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DAILY GREENS JUICE 1,500
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GRAPEFRUIT JUICE 1,200
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APPLE JUICE 1,200
