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Tokyo Yurakucho/Hibiya | APICIUS(アピシウス)| Seat Reservation Only
Tokyo Yurakucho/Hibiya | APICIUS(アピシウス)| Seat Reservation Only
Tokyo Yurakucho/Hibiya | APICIUS(アピシウス)| Seat Reservation Only
Tokyo Yurakucho/Hibiya | APICIUS(アピシウス)| Seat Reservation Only
Tokyo Yurakucho/Hibiya | APICIUS(アピシウス)| Seat Reservation Only

Tokyo Yurakucho/Hibiya | APICIUS(アピシウス)| Seat Reservation Only


Average Lunch Price:¥10,000~¥14,999
Average Dinner Price:¥30,000~
Free cancellation 3 day(s) prior to experience date
Please present the e-voucher on-site

・Apicius' traditional consommé soup ・A gorgeous moment with attentive service for each individual ・One of the best in Japan ・Awarded world honours with over 30,000 bottles of wine ・The 4th generation chef, Junichi Moriyama, inherits the history
[5% App discount] Code: APP5OFF , HK: APP15HK
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Product Info

The content of this product is provided by machine translation and may not reflect the actual information, please take this into consideration before booking.

- Store Introduction - A long-established grand maison founded over 40 years ago. Enjoy authentic French cuisine in an unparalleled social setting for adults.

Apicius has been leading the French cuisine scene in Japan since it was founded in 1983. Beyond the entrance, you will find a stately space unified in the Art Nouveau style. Please enjoy the world of authentic French cuisine that incorporates the essence of each era while respecting the uncompromising commitment to ingredients in order to create the "best dish," the essence of French cuisine, and the traditional recipes of Apicius that have been handed down for generations.

Their specialty, blue sea turtle consommé soup, is made using a rare sea turtle that can only be caught in the Ogasawara Islands, where there is an annual catch limit of 135. The amber liquid, made over three days, takes advantage of the rich collagen and has a clear yet profound flavor.

Their specialty, blue sea turtle consommé soup, is made using a rare sea turtle that can only be caught in the Ogasawara Islands, where there is an annual catch limit of 135. The amber liquid, made over three days, takes advantage of the rich collagen and has a clear yet profound flavor.

The service team is made up of professionals from each department, starting with the receptionist. Each member provides attentive service to the guest, senses and shares their subtleties, and works as a team to lead them to deep satisfaction. The dress code that has been observed since the establishment of the hotel is one of the mechanisms that creates "the right amount of tension and extraordinary gaiety." The magnificent fresh flowers that make you stop in your tracks also add to the atmosphere. "Once you step through the entrance, leave the rest to us," says General Manager Shirasaka Osamu. Please come with peace of mind.

The service team is made up of professionals from each department, starting with the receptionist. Each member provides attentive service to the guest, senses and shares their subtleties, and works as a team to lead them to deep satisfaction. The dress code that has been observed since the establishment of the hotel is one of the mechanisms that creates "the right amount of tension and extraordinary gaiety." The magnificent fresh flowers that make you stop in your tracks also add to the atmosphere. "Once you step through the entrance, leave the rest to us," says General Manager Shirasaka Osamu. Please come with peace of mind.

The restaurant mainly stocks French wines, from Chateau Mouton Rothschild in 1928 to the present day, and was awarded three stars in the "World's Best Wine List 2022," known as the Michelin of wine lists. Chef sommelier Hiroyuki Jono, one of only about 100 in Japan who is an "International Sommelier Association Certified International Sommelier," won the "Sommelier of the Year" award at "Gault & Millau Tokyo 2019." We provide services that are "only now, only here, only for you."

The restaurant mainly stocks French wines, from Chateau Mouton Rothschild in 1928 to the present day, and was awarded three stars in the "World's Best Wine List 2022," known as the Michelin of wine lists. Chef sommelier Hiroyuki Jono, one of only about 100 in Japan who is an "International Sommelier Association Certified International Sommelier," won the "Sommelier of the Year" award at "Gault & Millau Tokyo 2019." We provide services that are "only now, only here, only for you."

Junichi Moriyama, the fourth-generation chef, adds a new esprit to the restaurant while adhering to the essence of French cuisine and the traditions of Apicius. He joined Apicius in 1998 and steadily gained experience. He was appointed sous chef in 2013, and in August 2024, he was appointed executive chef. The main dish, which the chef puts all his effort into, saying "there is no goal in sauces," is a memorable masterpiece that is the epitome of French cuisine.

Junichi Moriyama, the fourth-generation chef, adds a new esprit to the restaurant while adhering to the essence of French cuisine and the traditions of Apicius. He joined Apicius in 1998 and steadily gained experience. He was appointed sous chef in 2013, and in August 2024, he was appointed executive chef. The main dish, which the chef puts all his effort into, saying "there is no goal in sauces," is a memorable masterpiece that is the epitome of French cuisine.

Purchase Notice

  • *Even if the system shows that it is fully booked, you may still be able to make a reservation. Please inquire by phone. *For celebrations and anniversaries, we will prepare a message plate with your dessert. *For anniversaries and other special occasions, please order a whole cake at least one week in advance, and for bouquets of flowers at least three days in advance. (Additional charges apply) *For private room Azure, there is a room charge of 6,600 yen, and for private room Garnet, there is a room charge of 13,200 yen.
  • Restaurant service charge (charged separately at the time of payment for dine-in): 12% service charge
  • *The above information is for reference only. Actual prices will be determined by local rates.
  • Cancellation policy:
  • The cancellation policy for this product is divided into KKday's reservation fee cancellation policy and the restaurant's cancellation policy.
    Based on the cancellation date, there will be different cancellation charges for KKday's reservation fee (440 JPY per guest).
    If you are unable to come to the restaurant, please be sure to cancel your reservation before departure. If you do not cancel, you will be charged the following fees (the actual fee will be based on the information on your reservation confirmation): For same-day cancellations, we will charge 9,900 yen per person for lunch and 29,700 yen per person for dinner.

Includes/Excludes

  • Seat reservation fee
  • Service charge
  • Personal expenses
  • Consumption tax
  • Dining expenses
  • Alcoholic beverages
  • Non-alcoholic beverages

Reminders

  • If you need to change your order, please contact KKday customer service. However, please note that the decision on whether to allow changes to your order rests with KKday and the restaurant, so please fill out your order details carefully when placing your order.

  • Please ensure that the order details provided are correct. If there is any error in the order information, you will be responsible for any resulting loss of rights.

  • Japanese restaurants strictly adhere to the reservation time system. If you are late, it will be considered as a voluntary cancellation of the reservation. Latecomers cannot request changes, cancellations, or refunds for this reason.

  • The Promotional photos are for reference only. If the actual dishes served is different than the reference, please reflect that to the restaurant, who will be responsible for this matter fully.

  • Dining time is limited. If you're late and therefore shorten the dining time, the dining time cannot be extended.

  • The restaurant may contact users via email. Please provide an email address that you frequently use and can regularly check.

  • You understand, agree, and authorize the booking platform to provide booking services and make reservations and relevant requests on your behalf with the restaurant as necessary.

  • Notwithstanding anything contained in KKday's Terms of Use, this product is a direct contract between the restaurant and the user. KKday customer service will provide assistance to the best of our ability, but cannot assume any responsibility.

  • If dining is not possible due to a natural disaster, KKday will refund the reservation fee.

  • Please note that you cannot book different restaurants for the same time slot on the same day. Thank you for your understanding and cooperation.

How to Redeem Your Voucher

How to Use Your Voucher

  • Please present the e-voucher on-site

Validity Period

  • The voucher must be used on the selected date and within operating hours; Invalid after expiration

Experience Location

Location Name: APICIUS(アピシウス)

Address: 1-9-4 Yurakucho, Chiyoda-ku, Silkworm Hall, B1F

How to Get There
2 minutes walk from JR Yurakucho Station, Central West Exit Contact number: 03-3214-1361

Business Hours
Mon. ~ Fri., Sat. National Holidays, The day before national holidays, The day after national holidays
11:30 - 15:00
17:30 - 23:00

Sun.
Closed Day

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