Pullman Tokyo Tamachi - Luxury hotel - KASA


All the flavour and fun of Mediterranean dishes with surprising Asian twists. This is KASA, the place to meet in Tamachi for fusion cuisine made with local ingredients – served up in a vibrant, casual atmosphere. Sample and savour. Stay and socialise. Welcome to your KASA.

For breakfast, brunch, lunch or dinner. Morning coffee or afternoon treats. Join friends and colleagues in the smart casual dining area. Or meet on the terrace on sunny days.

KASA welcomes all those in search of good food and good times. Executive chef Thomas brings his Asia-Pacific savoir faire to this fusion restaurant, where his signature cocotte dishes are prepared with care – and unexpected Asian touches. Also on the menu: a barista counter for takeaway drinks and meals, a dessert counter and a cool teppanyaki ice cream station where the frozen treats are blended and shaped to order.

Open seven days a week.

Breakfast: 6.30am – 10:30am
Lunch: 11.30am – 2.30pm (weekdays) (LO 2pm)
Brunch: 10.30am – 2.30pm (weekends & public holidays) (LO 2pm)
Sweet Times: 3pm – 5pm (LO 4:30pm)
Dinner: 6pm – 10pm (9:30pm)
Barista Counter: 6:30am – 10pm

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The chef

Meet Thomas, head chef of KASA and the creative mind behind the restaurant’s unique fusion of Mediterranean cuisine elevated by surprising Asian flavours.


Executive chef Thomas’s years of culinary experiences have prepared him well for his latest challenge: to design a menu that honours the cuisines of Western Europe and East Asia. Trained at William Angliss TAFE in Melbourne, Australia, his career has taken him from top hotels in Sydney to upscale restaurants in Tokyo. Find out more about Thomas’s inspirations, favourites and vision for KASA.

Where do you find inspiration when creating recipes?
I’m inspired mostly by shopping for and working with seasonal local ingredients. I also get many of my ideas by reading books and eating out at other restaurants.

Do you have a favourite ingredient or technique?
One of my favourite ingredients is soy koji – koji is a culture for fermenting soy beans – because it adds incredible umami to a dish. I also love using oba (a Japanese herb related to mint) and nori (seaweed) powder. When it comes to technique, my favourite is curing. This process enhances the flavour of practically every ingredient.

How about a favourite or signature dish?
I have two dishes that top my list, both of which showcase local Japanese ingredients and a combination of classic and modern cooking techniques. One favourite is Yuzu Cured Mt. Fuji Trout. Yuzu is a Japanese citrus, and you cure trout by marinating it in the freshly squeezed juice. Another is Roasted Chicken Cream & Crackling. Slow cooking really brings out the intensity of the flavours.

What is your vision for KASA?
I want to create a memorable dining experience for my guests. This means sourcing the freshest local ingredients and preparing them with a combination of classic and modern techniques.

Promotional events

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    5,000yen Special Dinner Offer @ KASA

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3-1-21 Shibaura, Minato-ku, 108-8566 Tokyo
Tel: +81 (0)3 6400 5855
Fax: +81 (0)3 6400 5856
Email: kasa@pullmantokyotamachi.com

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