Totenko Tokyo Kokusai Forum
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An upscale Chinese restaurant with 60 years of history, perched on the 7th floor of Tokyo International Forum's iconic glass atrium — one minute on foot from Yurakucho Station. The sleek, nature-modern interior is a calm retreat suited to business meals, celebrations, and formal gatherings. The kitchen is built around premium Chinese ingredients: Peking duck, whole shark fin, abalone, and lobster. Set courses run from ¥6,600 to ¥16,500 per person; private banquet spaces accommodate up to 200 guests.
Address
Japan, 〒100-0005 Tokyo, Chiyoda City, Marunouchi, 3-chōme−5−１ Ｇ棟 7階
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Contacts
Hours
TodayLast order: 20:00
Open now11:30 – 15:0017:00 – 21:00
MondayLast order: 20:00
11:30 – 15:0017:00 – 21:00
TuesdayLast order: 20:00
11:30 – 15:0017:00 – 21:00
WednesdayLast order: 20:00
11:30 – 15:0017:00 – 21:00
ThursdayLast order: 20:00
11:30 – 15:0017:00 – 21:00
FridayLast order: 20:00
11:30 – 15:0017:00 – 21:00
SaturdayLast order: 20:00
11:30 – 15:3017:00 – 21:00
SundayLast order: 20:00
11:30 – 15:3017:00 – 21:00
Features
Reservations recommendedCredit cards accepted7th floor glass atrium, Tokyo International ForumBusiness dining and celebrationsPremium Cantonese-influenced ChinesePeking duck & whole shark finPrivate rooms available (up to 200 guests)Set course menus (¥6,600–¥16,500)
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Dinner Course Menus
Signature Dishes
Dinner Course Menus
Fukutoku Premium Course
Totenko's top-tier 9-dish course featuring seasonal cold dish assortment, Peking duck, shark fin and abalone braised together (or whole shark fin braised on request), lobster two ways, Japanese wagyu, sea bream, and coconut desserts. Prices: ¥16,500 (spring) / ¥16,500 (summer). Shark fin upgrade to whole braised fin: ¥18,700.
¥16,500
Eiho Course
9-dish course centered on Totenko's signature hot pot: slow-simmered shark fin, abalone and mushroom soup. Also includes Peking duck, large prawn two ways, wagyu beef, and sea bream. A refined option for business entertaining.
¥13,750
Suzaku Course
9-dish course with Peking duck and a whole-shark-fin steamed soup with dried scallop. Includes large prawn and abalone stir-fry, wagyu stir-fry, sea bream, yakisoba and almond tofu. Popular for celebrations and formal dinners.
¥11,000
Hakuho Course
8-dish crowd-favourite featuring Peking duck, shark fin soup, large prawn with seasonal vegetables, beef stir-fry, rockfish with garlic herb sauce, yakisoba, and almond tofu. Best value for group gatherings.
¥8,250
Josei Course
7-dish entry course with cold dish assortment, shark fin soup, prawn with seasonal vegetables, pork stir-fry, white fish, special sticky rice dumpling, and almond tofu. Ideal for casual yet elegant dining.
¥6,600
Signature Dishes
Peking Duck
Classic Peking duck carved tableside and served with thin pancakes, scallions, and hoisin sauce. Crisp lacquered skin and tender meat — a centrepiece of every course and the most beloved dish in Totenko's repertoire.
Whole Braised Shark Fin
A single whole shark fin braised to silky tenderness in a rich, savoury broth. The prestige dish of the house, available on the top course and as an upgrade. Served in the traditional style that made Totenko famous.
Totenko Signature Hot Shark Fin, Abalone & Mushroom Soup
Totenko's most iconic soup: shark fin threads and tender abalone slow-cooked with assorted mushrooms in a deeply flavoured broth, served piping hot. A must-order for first-time visitors.
Large Prawn & Seasonal Vegetables Imperial Salt Stir-fry
Whole king prawns stir-fried at high heat with seasonal vegetables in a light, aromatic imperial salt seasoning. The prawn shells char slightly, amplifying their natural sweetness.
Beef & Bamboo Shoot with Yongchuan Black Bean Sauce
Tender sliced beef and crunchy bamboo shoots wok-fried with Yongchuan fermented black beans — earthy, savoury, and deeply umami. A classic Sichuan-inflected preparation that has appeared on the menu for decades.
Yakisoba with Char Siu & Starchy Sauce
Crispy-bottomed pan-fried noodles topped with a glossy starchy sauce and house-made char siu (roast pork). A satisfying finish to the savoury courses before dessert.
Almond Tofu Dessert
Classic Chinese almond milk pudding with a clean, delicate flavour and silky texture. A refreshing and traditional close to the meal, served across all course menus.