The Peninsula Tokyo’s flagship, Peter, turns the page this season with a fresh culinary direction: a “Modern French” menu that debuted October 1, 2025. Perched on the hotel’s top floor with sweeping views of the Imperial Palace Gardens and the Tokyo skyline, the long-running destination is reframing French technique through a distinctly Japanese lens.
At the center is rising talent Chef Yohan Da Costa. Born in France’s Mâcon region, Da Costa cut his teeth in classic kitchens before relocating to Hokkaido in 2014, where time in Niseko and Sapporo sharpened his palate for Japan’s pristine seafood, wagyu, and mountain produce. The result is a signature style—precise, modern French cooking that lets premium Japanese ingredients do the talking.
Menus span à la carte selections and three tasting options (six or seven courses), offered at both lunch and dinner and refreshed seasonally to track peak harvests. On the pour list, Beverage Director Quentin Frantz assembles a cellar that moves from venerable Old World houses to adventurous New World bottlings, while Peter: The Bar mixes articulate, ingredient-driven cocktails that echo the kitchen’s flavors.
“It’s an honor to craft a Modern French experience that marries my French roots with my passion for Japan,” Da Costa says, noting the discipline of Japanese cookery and the caliber of regional produce as constant inspirations. The aim, he adds, is simple: highlight those elements in creative, contemporary preparations that resonate with Tokyo’s energy.
For reservations and inquiries: +81 (3) 6270 2888.
