Fairmont Tokyo will begin offering the “Fairmont Sunday Brunch,” a course-style brunch featuring seafood and charcoal-grilled dishes, year-round from April 5.
The brunch includes a two-tier stand with items such as poached shrimp, steamed clams, a seafood platter featuring seasonal seafood, a snow crab cake that fuses crab cakes and croquettes, and crumpets topped with sea urchin. For the main course, guests can choose one dish from ten charcoal-grilled options, centered on Japanese beef, Australian Angus beef sirloin, and Kagoshima Prefecture-produced Eimi Kurobuta pork. Desserts are offered in buffet style and include cherry blossom shortcake, peach panna cotta, and a tart combining three kinds of berries with cream. Guests can also enjoy a DIY Gin Lab, where they can select from domestic and international gins, fresh herbs, and fruits, which bartenders then craft into a finished drink.
The location is DRIFTWOOD BAR & GRILL on the 43rd floor. Service hours are from 11:30 a.m. to 3:30 p.m. The price is 10,500 yen. Optional add-ons include a champagne toast (2,000 yen), a standard free-flow plan (5,000 yen), and a premium free-flow plan (8,000 yen). The free-flow plans are limited to two hours. All prices include tax and service charge.
