A Sky-High Sanctuary on the 44th Floor
Opened on October 23, 2026, Meilleur is Tokyo’s Keio Plaza Hotel’s first main dining room in 14 years since the closing of Ambrosia in 2012. Perched on the 44th floor of the main tower in Shinjuku, its name plays on the French words for both “the best” and “high altitude,” matching sweeping skyline views with a relaxed, living-room atmosphere built around the concept Sanctuary in the Plaza. Rather than recreating past traditions, the restaurant aims to offer a refined yet comfortable everyday dining experience. Symbolized by a yellow cosmos flower representing grace and flexibility, Meilleur builds on the hotel’s 55-year legacy of cultivating meaningful relationships among guests, producers and the local community.
Japanese Sensibilities and Local Terroir
Leading the kitchen is Chef Kyohei Konishi, who grew up in a family-run kappo restaurant in Toyama Prefecture. Drawing on his Japanese culinary roots, Konishi pairs classic French technique with seasonal ingredients to bring out each producer’s distinct passion and local climate. His menus spotlight farms across Tokyo and neighboring prefectures, including seasonal produce from Kiredo farm in Yotsukaido, Chiba, sweet Coco tomatoes from Seki Farm and delicate edible flowers from Yokoyama Nursery in Kiyose.
Guests can choose between two dinner tasting menus: the seven-course Lien (¥26,000) and the nine-course Meilleur (¥33,000). Highlights include Tokyo Bay black sea bream, white tilefish with fresh yuba in consommé and a choice of Nanatani duck with Taiwanese maqaw pepper or Japanese Wagyu beef fillet. To complement the meal, diners can select alcoholic, non-alcoholic or mixed beverage pairings showcasing sake, Japanese tea and domestic wines from Yamagata’s Takahata Winery and Tokyo’s Vineyard Tama, before finishing with a curated cart of Japanese cheeses.
