Issue:
October 2026
New Menu Overview
Starting on October 5 in the Main Bar, Tokyu Hotels & Resorts will replace ANA Catering and bring their culinary and hospitality expertise to the FCCJ in a move which has expectations high and palates primed. As part of the F&B committee mandate, we taste-tested highlights of the new menu prepared by Chef Toru Katanosaka and were very pleasantly surprised.
The newly added Chicken Breast Scaloppine with Semi-Dried Tomato and Caper Sauce will no doubt be one of the highlights as it slots nicely into the Correspondents’ Lunch spot. This full-sized portion of tender, golden-colored, succulent chicken bathed in a semi-dried tomato sauce with onions and capers is accompanied by perfectly grilled roast potatoes.
Served warm straight from the oven, the French-themed Artisan bread selection, which includes a small baguette with butter, is the perfect way to start a meal.
As a starter or perhaps a dish to enjoy with a beer, the Loaded Nachos plate has crispy tortilla chips, nicely balanced chili-seasoned meat salsa and is topped with cheddar, parmesan and jalapeños.
The Veggie Deli Mixed Salad is a wholesome salad of mixed greens, tomatoes, cucumber, carrot salad, mixed beans, broccoli, and farro, complemented by creamy hummus, crisp lavash flatbread, fresh herbs, and delicate microgreens, served with a house vinaigrette, and it will come in two sizes to suit tastes.
The new Signature Classic Beef Burger comes with a delicious, perfectly grilled meat patty, lettuce, tomato and grilled onions, with sauces, french fries and pickles on the side. For the hungry, load your burger with cheese, fried egg and bacon options!
A new addition to the menu is the Lavash Flatbread Pizza, which has the potential to be one of our members’ favorites thanks to its salmon, meat, onion and black olive topping, served on a crisp flatbread.
A standard FCCJ fare, the Press Club Sandwich is our signature triple-decker sandwich featuring roasted chicken breast, grilled bacon, vine-ripened tomato, crisp lettuce and mayonnaise on toasted bread, served with golden french fries.
Those who remember the Apple Pie Served with Vanilla Ice Cream from the club’s former Yurakucho location will recall a scrumptious V-shaped piece of pie boasting soft stewed apples and plenty of cinnamon wrapped in a crunchy pastry and served with a scoop of vanilla ice cream. The apple pie from those days is back and we think our newer members will enjoy it just as much as us oldies. See you soon in the Main Bar.
