[Weekdays Only] Peking Duck Special Treat | Directly connected to Tameike-Sanno Station (Tokyo, Akasaka) THE CAPITOL HOTEL TOKYU [Official]

Three moments of bliss from a single duck (weekdays only)

We offer a special course featuring Peking duck, one of our signature dishes. This plan adopts the traditional "Yi Ya San Chi" style of serving, which has been popular in China for centuries. One duck is prepared in three different ways, with each part—skin, meat, and bone—appreciated with meticulous care. The Peking duck is served fresh, carved right in front of the guests via a cart service. It's an all-you-can-eat style, so you can have as many refills as you like.

[Weekdays Only] Peking Duck Special Treatment

Furthermore, the thin cakes (po ping) that encase the fragrant skin of the Peking duck are carefully baked one by one by a chef at the table and served piping hot. Though they are translucently thin, their fragrant and chewy texture further enhances the flavor of the Peking duck. Enjoy a luxurious and elegant experience that brings together the best of Chinese cuisine.

This plan is only available on weekdays and is limited to one group per lunchtime and dinnertime.
Reservations are accepted for groups of 2 to 8 people.

Reservations are accepted by phone (reservations must be made at least 5 days in advance).

Chinese Restaurant Star Hill 2F

Period

October 1st (Thursday) - October 30th (Friday), 2026
*Weekdays only
*Please make your reservation at least 5 days in advance.

Availability

11:30～14:00（L.O.）/ 17:30～21:00（L.O.）

Fee

32,890 yen per person

鴨胸肉と黄韮の香るワンタン
星ヶ岡冷菜盛り合わせ
吉切鮫尾鰭ふかひれの姿煮
北京ローストダックときたほなみの春餅星ヶ岡特製ソース二種とともに
北京ダックと春雨の白菜入り白湯スープ
鴨胸肉と舞茸の黒豆ソース炒め
北京ダックと渭東ねぎ薫る清湯中華そば
柑橘の香りと蒜山ジャージーヨーグルトのタピオカ入りヨンジーガムロ
食後の中国茶金木犀の余韻

Takayuki Yamahashi

Born in 1978 in Shimane. Since he was a teenager, he has been studying at a restaurant in Yokohama Chinatown, and at the age of 24, he moved to China to study Chinese cuisine in earnest. After returning to Japan, he worked as a chef at a Chinese restaurant in Tokyo, joined the company in 2008, and joined Chinese Restaurant Star Hill in 2010 to coincide with the opening of THE CAPITOL HOTEL TOKYU. He has been in his current position since June 2021. In a competition sponsored by the Japan Chinese Cuisine Association, he won the Silver Prize in 2018 and the Gold Prize in 2019. In 2023, he received the Governor's Commendation for Tokyo Outstanding Chefs, and in 2024, he won the Chen Jianmin Chinese Culinary Academy Award. In addition, he was selected to represent Japan in the international cooking competition "2024 World Kitchen King Taipei Contest". Since 2022, he has been a director of the Japan Chinese Cuisine Association. While valuing the "traditional Chinese cuisine" that is the foundation of his work, he sometimes interweaves knowledge and techniques of Japanese and Western cuisine to pursue the "unfashionable fashion" in Chinese cuisine.