This dish was created by Richard Handel, general manager of the Tokyo Hilton Hotel, the predecessor of The Capitol Hotel Tokyu, who wanted to share a popular Japanese menu with his guests. The pork cutlet is made by soaking domestic pork loin in a secret sauce for two and a half hours and then deep-frying it twice, resulting in a crispy outside and juicy inside. The soup is made from chicken and pork bones that have been simmered for about six hours and then an original sauce is added to it, and the noodles are designed to be less likely to become soggy so that foreigners who are not used to using chopsticks can take their time to eat it. It is a timeless and beloved menu that allows you to enjoy a variety of flavors at once, with toppings of white onions, all-purpose green onions, chili oil, and shichimi pepper to your liking.
This stamina menu will help you get through the hot summer and is recommended as a way to prevent summer fatigue.

Butter rice cooked in chicken bouillon is combined with shrimp, ham, chicken, and aromatic vegetables to create a rich and mellow rice dish. It is a beautiful dish that combines a rich-tasting soft-boiled egg and demi-glace sauce made over five days to fully condense the flavor of the ingredients, and finished with sour cream.

This dish is full of delicious moist rice and a variety of textures, including shrimp, ham, and onions. The melting fried egg adds a mellow flavor. Add sambal (a spicy seasoning often used in Indonesian cuisine) to taste.

This is one of the signature dishes at Keyaki Grill, the main dining room of the former Capitol TOKYU HOTEL. To allow our customers to enjoy the natural flavor of the meat, we carefully grilled domestic beef rib roast until it was tender and juicy. Even now, we provide a cutting service right in front of our customers, and we value the communication that occurs between the customers and the chef.

This Neapolitan pasta is packed with ingredients such as plump shrimp, ham, and vegetables. The fresh cream and elegantly scented white wine used in the sauce mellow out the acidity of the tomatoes, creating a rich flavor.

The softly toasted bun has a subtle sweetness to it, and the thick, juicy patty fills your mouth with juice. Serve with fresh tomato and onion slices, ketchup and mustard to taste.

A Caesar salad made with crisp, fresh romaine lettuce, shrimp, and prosciutto. It is carefully prepared with a dressing made with plenty of Parmigiano Reggiano. When it was served at Keyaki Grill, the main dining room of the former Capitol TOKYU HOTEL, it was served in a style of service known as "Russian style," where the food is prepared right in front of the customers.

The head chef at the time, Austrian Karl Homann, developed this dish based on the home-cooked meals his grandmother used to make for him. It is characterised by a simple and gentle flavour, and it is said that the name was chosen because his grandmother was from Germany. When you put butter on the hot pancakes, a soft, sweet aroma spreads throughout the air. The unique shape comes from spreading the batter all the way around the edge of the frying pan and baking it in the oven until golden brown. The texture of the apples and the chewy batter go perfectly together.