Sefino

⭐⭐⭐

🇪🇺 European / 📍 Takanawa

📓 Visits: 1

Opened in October 2025 in the brand new JW Marriot Tokyo, initially for dinner only at JPY 25,000.  That was more than I was willing to spend in a hotel restaurant from a chef I did not know.  Since February 2026 they have started lunch on Fridays and Saturdays.  Three courses for JPY 10,000, four for JPY 13,000 or five for JPY 16,000.  I opted for the latter, fearing the 3-course would not be enough and given that only the 16k lunch includes the "signature" rice dish.  This is still 9k cheaper than the equivalent dinner course.  All courses include snacks, bread, mignardises and after-meal drink.  The concept, "modern Mediterranean", is similar to Michelin starred Ando in Hong Kong, from the same chef, 

The meal begins with three snacks.  There is originality, precision and flavour. 9/10.
Starter is sashimi of akoudai, aji amarillo spiced tomato water, raspberries and paprika.  A generous amount of fish and the spice and acidity from the garnish works well.  8-8.5/10.  The fish course of amadai is not spicy but simply delicious.  It's better than every dish I had at Abysse (review to come) earlier in the month.  9/10.  Lamb is from New Zealand, so extra marks for sourcing the superior Antipodean product.  The meat and sauce is delicious, though it would have been welcome if the chef had rendered down the fat.  The homemade yuzu kosho is vibrant.  8.5/10.  The signature Arroz Caldoso is rich and decadent.  The base is chorizo.  They use a Japanese rice.  You can have a second serving of rice, though it comes minus the kuruma ebi, which is as good as you'd get in any top sushi restaurant.  While the dish is good, I'm not sure I'd really want to pay JPY 3,300 to eat it again, but if I didn't I might leave hungry.  Dessert comprises chocolate sponge, warm chocolate mousse, salted Rooibos tea ice-cream and caramel tuile.  Easily 9/10.  There are texture and temperature variations and I even like the ice-cream, despite the fact I despise Rooibos.  The meal ends with more ice-cream (hazelnut), "tiramisu", chocolate and strawberry balsamic jelly tart.  Even the strawberry was quality.  9/10.  Bread is made in the kitchen from scratch and is served with olive oil that sells for 265 EUR a bottle.  With this and the second helping of rice it's more than enough food for lunch.

There are alternative choices available for some courses but, apart from the dessert, these all have supplements.  On a first visit I choose not to upgrade, but I like the fact there's some choice here.  Service is excellent.  There are just two other tables occupied on my visit.  The restaurant faces towards the west so there aren't many landmarks on view but the 29th floor location is spectacular.

Overall, there's very little to fault and I'd recommend a visit if you're looking for a refined experience with a difference.  But as always, hotel dining is not cheap and with lunch available only two days a week I'm not sure when I'll be back.

📌 https://tabelog.com/tokyo/A1314/A131403/13314278/

❓ My Rating: ⭐⭐⭐⭐ 4.25

📱 Booking: 🟩 An easy reservation by phone or TableCheck.  Phone for more availability.  English menu, English spoken.

📍 Location: 29F JW Marriot Tokyo.  2 mins from Takanawa Gateway Station South Gate.

📶 Free WiFi? ✅ Yes

📅 Visit March 2026

🕛 Lunch 16,000

🛎️ Service charge: 15%

💧 Water charge: ∅

Beetroot tart; taco; wagyu tartar, cheese espuma, lemon oil.
Akoudai, aji amarillo spiced tomato water, raspberries, paprika
Pan fried amadai, seaweed pancake, beurre blanc, plankton foam 
NZ lamb, chickpea puree, miso nasu, yuzu kosho 
Chocolate sponge, warm chocolate mousse, salted Rooibos tea ice-cream, caramel tuille
Hazelnut ice-cream; tiramisu; strawberry balsamic jelly tart; chocolate

💴 Damage: 18,500 (16600 + 1 drink @2500)

⏱️ Time taken: 2h