Pullman Tokyo Tamachi - Luxury hotel - 8th Anniversary Sustainable Lunch
8th Anniversary Sustainable Lunch
8th Anniversary Sustainable Lunch: Making the Most of Every Ingredient
Pullman Tokyo Tamachi will celebrate its eighth anniversary on 1 October 2026.
To mark this milestone, we will present our “8th Anniversary Sustainable Lunch Course” from Thursday, 1 October to Saturday, 31 October 2026, inspired by the theme “Circular Value for the Future.”
Seasonal imperfect produce, off-spec vegetables, secondary cuts of meat, and sake lees—a by-product of sake brewing—are transformed through the creativity of our chefs and pastry team. Each dish reflects our approach to making the most of every ingredient while revealing its full potential.
Discover a special anniversary dining experience that brings together the wisdom of culinary traditions passed down through generations with contemporary ideas of sustainability.
◆ Pullman Tokyo Tamachi “8th Anniversary Sustainable Lunch Course”
Period: Thursday, 1 October–Saturday, 31 October 2026
Lunch Hours: 12:00 p.m.–2:30 p.m. (L.O. 2:00 p.m.)
Venue: KASA
Location: Pullman Tokyo Tamachi 2F, 3-1-21 Shibaura, Minato-ku, Tokyo
Access: Directly connected to JR Tamachi Station, 1-minute walk / 3-minute walk from Toei Subway Mita Station
KASA Course — JPY 6,800 (tax included)
Starter + Main + Dessert + Drink
Casual Course — JPY 5,600 (tax included)
Starter + Main + Drink
※ No service charge applies.
※ The sustainable dishes can be combined with KASA’s regular lunch course selection, which includes a choice of five starters and seven mains.
Sustainability Inspired by Culinary Traditions
To celebrate our eighth anniversary, the lunch course features three dishes that showcase the creativity and craftsmanship of our culinary team.
The menu draws inspiration from traditions such as “Yatara,” a regional dish from Nagano, and the classic British Shepherd’s Pie, while incorporating Australian beef and lamb produced with consideration for environmental impact and animal welfare, as well as ingredients that might otherwise go underused.
More than a dining experience, the course invites guests to discover the ideas, traditions and resourcefulness behind each dish while enjoying a contemporary expression of sustainability.
【MENU】
Starter: Australian Beef Tartare & Yatara Terrine
Main: Grilled Lamb Chop with Lamb Keema Shepherd’s Pie
Dessert: Chocolate Eton Mess ※ Included in the KASA Course
Drinks: Coffee / Tea
VIEW DETAILS OF THE THREE DISHES
STARTER
Australian Beef Tartare & Yatara Terrine
“Yatara,” a traditional dish from Nagano Prefecture, is reimagined here as a terrine.
Inspired by a popular starter from last year’s anniversary lunch, this year’s version incorporates seasonal irregularly shaped produce and off-spec vegetables affected by natural conditions. Arranged in a colourful mosaic, the terrine highlights the vegetables’ natural crisp texture and vibrant appearance.
It is paired with Australian beef tartare seasoned with the richness of Shinshu miso and fuki miso, together with a fresh salad, creating a harmonious balance between the savoury depth of the beef and the refreshing character of the vegetables.
The tartare also makes use of secondary cuts of beef, minced and transformed into a refined dish that embodies our philosophy of making the most of every ingredient.
MAIN
Grilled Lamb Chop with Lamb Keema Shepherd’s Pie
The centrepiece is a grilled lamb chop, one of the signature dishes of Executive Chef Koji Fukuda, an ambassador for Australian lamb, paired with KASA’s interpretation of the traditional British Shepherd’s Pie.
Alongside the juicy, aromatic grilled lamb chop, secondary cuts of lamb are minced into a richly flavoured keema and wrapped in cannelloni, offering contrasting textures and layers of savoury depth on a single plate.
Shepherd’s Pie itself has a resourceful history. It was originally created as a way to make use of leftover roasted meat and vegetables in an era before modern refrigeration. Rooted in the idea of avoiding unnecessary food waste, it reflects a culinary philosophy that remains highly relevant to sustainability today.
DESSERT
Chocolate Eton Mess
Inspired by the traditional British dessert Eton Mess, this creation combines organic chocolate, almond milk and cookie offcuts, accompanied by ice cream made with sake lees, a by-product of sake brewing.
A preserve made from citrus peel adds refreshing aromas and a gentle bitterness, while the mellow richness of the sake lees ice cream complements the depth of the organic chocolate.
By bringing together ingredients that might otherwise go underused with thoughtfully sourced ingredients, our pastry team has created a dessert that balances indulgent flavour with a more sustainable approach—an ideal finale to the anniversary course.
Celebrating Eight Years Through Food, Culture and Circular Value
Since opening, Pullman Tokyo Tamachi has placed sustainability at the heart of its hotel operations, pursuing a range of environmentally conscious initiatives including achieving the internationally recognised Green Globe sustainability certification.
In 2026, as the hotel celebrates its eighth anniversary, the theme “Circular Value for the Future” comes to life through a series of experiences.
Alongside the Sustainable Lunch, guests can discover a Sustainable High Tea that gives ingredients a second life, as well as a bonsai exhibition celebrating the preservation of Japanese culture and a more sustainable future.
Through dining and culture, we invite you to discover new perspectives on ingredients, traditions and values that might otherwise be overlooked.
Celebrate our eighth anniversary with a lunch that tells the story behind every ingredient.
Reservations are available online, by phone, or by email.
Phone: +81 (0)3-6400-5855 (Restaurant Reservations: 10:00 a.m.–9:00 p.m.)
Email: hb137@accor.com
Our Sustainability Initiatives at Pullman Tokyo Tamachi
Pullman Tokyo Tamachi achieved Green Globe certification in December 2024, becoming the fifth certified property in Japan at the time.
Green Globe is an international sustainability certification programme developed specifically for the travel and tourism industry. Properties are assessed annually against 385 criteria covering environmental, social and cultural sustainability.
Across the hotel, used cooking oil is recycled into Sustainable Aviation Fuel (SAF), while initiatives are also in place to reduce food waste.
Natural materials are used for guest room key cards and selected amenities, helping reduce the use of plastic. Sustainability has been an important part of the hotel’s approach since opening.
At restaurant KASA, sustainable dishes are also developed with food-waste reduction in mind, supporting our aim to balance environmental responsibility with positive contributions to the local community.
Through these initiatives, Pullman Tokyo Tamachi continues to pursue more sustainable tourism while delivering a comfortable and inspiring guest experience.
Learn more about our sustainability initiatives:
Pullman Tokyo Tamachi Achieves International Green Globe Certification
When making your reservation, please select either the KASA Course or the Casual Course.
Restaurant Reservations
Phone: +81 (0)3-6400-5855
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