1 Hotel Tokyo, the sustainable luxury hotel that opened in Akasaka, Minato-ku, Tokyo in March 2026 under General Manager Masahito Kominami, is bringing a summer edition of its popular Weekend Brunch to NiNi, its all-day dining venue on the 38th floor, starting July 25, 2026 (Saturday).
About NiNi
Overlooking the Tokyo skyline from the 38th floor, NiNi is a contemporary dining venue built around the concept "Two Coasts, Two Cultures." It brings together the open, easygoing spirit of the South of France with Japan's four seasons and refined craftsmanship, expressing what the restaurant calls the "beauty of restraint." Starting from the free-spirited sophistication of Nice, Cannes, and Saint-Tropez, the kitchen reinterprets Mediterranean staples — Provençal herbs, olive oil, fresh seafood, and citrus — through Japanese sensibility and precise technique, offering a dining experience where food, music, and space come together in harmony.
The kitchen is led by Head Chef Nikko Policarpio, who draws on Provence's rich culinary heritage alongside seasonal Japanese ingredients and artisanal technique to bring out the natural character of each ingredient. Respecting nature's own rhythms and serving each season's ingredients in the form best suited to them are core to NiNi's approach to cooking.
Served only on weekends, the Weekend Brunch is one of NiNi's signature experiences — a relaxed meal enjoyed to a DJ's music with panoramic views over Tokyo. It's a course-style meal that keeps up the excitement from start to finish: an applause-worthy seafood platter to open, a main dish chosen to taste, and a dessert trolley wheeled tableside at the end.
Summer Menu Highlights
This summer's Weekend Brunch introduces new seasonal dishes created by Head Chef Nikko Policarpio. Highlights include a house-made saffron cavatelli with charcoal-grilled corn, Comté, and Parmigiano that captures the sweetness of seasonal corn, and a roasted "Miyabi Tai" sea bream — raised through sustainable aquaculture — served with sauce vierge, tomato, black olives, herbs, and myoga ginger, whose fresh aroma complements the fish. These and other lightly summery mains run through the full course.
The summer menu also brings a taste of European gastronomy through caviar from Kaviari, certified under the FOS (Friend of the Sea) standard, paired with Champagne. Alongside the standard course, guests can choose a "Weekend Brunch with Caviar," which adds Kaviari caviar to the seafood platter, or a "Weekend Brunch with Caviar & 120-Minute Champagne Free-Flow," available in two Champagne options — four courses in total to suit different preferences.
With sweeping city views and the DJ's music setting the mood, it's an invitation to linger over a summery weekend at NiNi.
Weekend Brunch Summer Menu Details
Served weekends only
Period: July 25 (Saturday) to September 20 (Sunday), 2026
Venue: NiNi at 1 Hotel Tokyo, 2-17-22 Akasaka, Minato-ku, Tokyo, 38F
Hours: 11:00 AM to 5:00 PM (Last order: 2:00 PM)
Website: https://www.1hotels.com/ja/tokyo/do/events/le-brunch
Phone: 03-6441-3022 (NiNi direct line)
Price (tax and service charge included):
- Weekend Brunch: ¥9,500 per person (seafood platter, main dish, dessert trolley; drinks not included)
- Weekend Brunch with Caviar: ¥12,000 per person (seafood platter with caviar, main dish, dessert trolley; drinks not included)
- Weekend Brunch with Caviar & 120-Minute Champagne Free-Flow (Telmont): ¥15,000 per person (seafood platter with caviar, main dish, dessert trolley, free-flow Telmont Champagne)
- Weekend Brunch with Caviar & 120-Minute Champagne Free-Flow (Pommery): ¥18,000 per person (seafood platter with caviar, main dish, dessert trolley, free-flow Pommery Champagne)
Menu
Fresh Bread
Herbes de Provence, Provençal olive oil, domestic salt
Tokyo NEO-FARMER'S! Green Salad
Stracciatella, shallot and umeboshi dressing
Seafood Platter
Today's fresh seafood crudo, shrimp, clams, mussels, assorted sauces
Choice of Main Dish
- Croque Madame — Mornay sauce, prosciutto, fried egg, fresh herbs
- Riviera Benedict — smoked salmon, poached egg, ratatouille, arugula, hollandaise sauce
- Saffron Cavatelli — charcoal-grilled corn, Comté cheese, Parmigiano
- Roasted Miyabi Tai — sauce vierge, tomato, black olives, herbs, myoga ginger
- NiNi Wagyu Burger (+¥1,000) — Comté cheese, yogurt and parsley sauce, butter lettuce
- Domestic Beef Steak (+¥1,500)
Side Dish
Dessert Trolley
- Tropézienne Praline with Lemon and Olive Jam — brioche, almond praline cream, lemon olive jam
- Tarte au Citron Vert with Bergamot Meringue — lime cream, white chocolate crumble, bergamot meringue
- Domestic Mango and Coconut Tart — domestic mango, coconut, almond cream
- Macedonia (non-alcoholic Champagne) — fresh fruit, citrus and Provençal herb syrup, non-alcoholic sparkling wine
- Charlotte Framboise with Vanilla Mousse — biscuit charlotte, vanilla mousse, raspberry mousse
Head Chef Nikko Policarpio
Born and raised in Toronto, Canada, Nikko Policarpio has built a culinary career spanning more than 15 years across Canada, Italy, and Japan. He now serves as Head Chef for the first time at NiNi, 1 Hotel Tokyo's signature restaurant. His approach, shaped by his experience in Japan, centers on an ingredient-led, sustainable philosophy that guides the kitchen.
Most recently, Policarpio was a core member of the kitchen team at Crony, one of Tokyo's star restaurants, where he brought a sustainability-minded approach to every part of kitchen operations, from ingredient sourcing to menu development and waste reduction. He has also led international events and collaborations across Asia and the Middle East, adapting the restaurant's philosophy to different cultures and settings. His past kitchens include Kabi and Sazenka in Tokyo, and Momofuku Shoto and Mineral in Toronto — restaurants recognized both in Japan and abroad. Experience ranging from fine dining to hotel restaurants to mid-sized establishments has shaped his flexible approach to cooking and kitchen management.
His cooking draws on North American, Japanese, and French technique and sensibility, with an emphasis on restraint that lets each ingredient's character come through clearly. Deeply influenced by Japan's seasons and artisan culture, he pays close attention not only to flavor but to the stories and handiwork behind each ingredient. He now works closely with next-generation producers and small local farms, putting sustainable food practices into daily action. As Head Chef, he continues to build on that hands-on attention to detail, pursuing responsible sourcing and genuine hospitality in line with 1 Hotels' values.
