- Menu Special - ◆Goat Milk Yogurt, Rosemary-flavored Watermelon Jelly, Goat Cheese, Lacapra Sablé ◆Bread ◆Ezo Abalone Cold Dish with Eggplant Caviar, White Shrimp and Caviar Griviche Sauce ◆Duck Foie Gras Confit, Earl Grey Crepe and Rhubarb Compote ◆Brittany Turbot Braised with Cep and Girolle, Scallop Poêlé and Ravioli Champagne Sauce ◆Non-Alcoholic Cocktail ◆Auvergne Duckling En Croute with Australian Black Truffle-scented Sauce Series ◆Summer Orange Sorbet, Champagne Jelly, Lemongrass Scent ◆Apricot Compote and Shiso Brûlée, Almond Ice Cream ◆Mignardises The goat milk yogurt with rosemary-flavored watermelon was surprisingly rich and flavorful, with no unpleasant smell. The watermelon with rosemary was naturally sweet and delicious. The bite-sized lobster was full of flavor as you chew, and the Sablé had a luxurious cheesecake-like taste, which was outstanding. The bread had a rich wheat flavor and sweetness, incredibly delicious on its own or with sauce. The brioche and walnut bread were also excellent. The Ezo abalone dish with eggplant caviar, white shrimp, and caviar sauce was the standout dish of the day. The carefully steamed abalone's texture and flavor, combined with eggplant, caviar, and white shrimp, elevated the dish to new heights. The richness of the sauce and the lingering taste of the abalone were perfectly balanced, showcasing expert flavor and texture design. The duck foie gras confit with Earl Grey crepe and rhubarb compote was like a sophisticated lady wearing exquisite perfume. The foie gras exuded a delicate Earl Grey aroma, melting on the tongue with its intense richness, complemented by the gentle sweetness and acidity of rhubarb. This dish was a sensory delight. The Brittany turbot braised with cep and girolle, scallop poêlé, and Champagne sauce was robust in flavor, with a strong taste due to the sturdy texture of the turbot. The classic Champagne sauce's buttery flavor clashed beautifully with the turbot's intensity, spreading a rich umami on the palate. The accompanying scallop was also flavorful, and the ravioli filled with mousse added a delightful touch to the plate, following the excellent abalone dish. A non-alcoholic cocktail was prepared to pair with the meat dishes, featuring a fun presentation with smoke-trapped bubbles. The restaurant not only excelled in its wine selection but also put effort into non-alcoholic beverages. The Auvergne duckling en croute with Australian black truffle-scented sauce was a favorite meat dish. The densely packed duckling emitted a rich aroma, complemented by the deep, shining sauce where the duck's umami and cherry's acidity blended harmoniously, creating a profound and flavorful experience with every bite. The summer orange sorbet with Champagne jelly and lemongrass scent served as a refreshing palate cleanser after the rich meat dishes. The apricot compote and shiso brûlée with almond ice cream showcased a remarkable balance between the sweet and sour notes of apricot and shiso. The almond ice cream's nutty flavor was prominent, enriching the lingering taste of the brûlée.

I used it to celebrate my junior's promotion. The atmosphere, food, and the staff's service were all wonderful. I was excited to choose between galette and chocolate from the jewelry box at dessert time. I thought the wine pairing at ¥12,000 was a bit expensive.

Upon arriving at the restaurant building, two staff members welcomed us and guided us to the underground floor. As we entered, we were greeted by an elegant space that felt like a different world, leaving us breathless. The attention to detail in the lighting with chandeliers and interior design was evident. Once seated, the staff provided an explanation of the entire menu. There were unfamiliar words listed, prompting us to discreetly look them up. The appetizer consisted of goat yogurt with watermelon jelly, to be eaten with shrimp in the foreground. The goat milk scent was absent, making this dish innovative and intriguing. The fish dish was visually stunning and delicious. For the main course, there were two options: one featuring pork raised on chestnuts served simply, and another with cheese, bell peppers, and more like a pizza. Both were irresistibly juicy and delightful. Before dessert, a variety of cheeses were presented for us to choose from. The staff was kind and made it easy to take photos. Accompanied by cheese were almonds, honey, macadamia nuts, figs, and more. The bread served with the meal allowed us to enjoy various types, each delicious in its own right. The buttery aroma reminiscent of authentic French bread was a delight. The bread with nuts and dried fruits, served alongside cheese, was so delicious that it would make us regular patrons of the bakery. Following this, we enjoyed a dessert resembling a brûlée with red shiso jelly, almond ice cream, and apricot jelly. Paired with Bernard's teacup coffee (herbal tea or espresso were also options), it was a dreamy combination. Just when we thought it was over, a "jewelry box" (as the staff referred to it, likely due to its unique custom-made case) arrived. The attentive staff opened each drawer as if revealing genuine jewels. Fifteen types of petit gateaux were presented, allowing us to choose as many as we liked, a sweet lover's dream moment. Lavender, blue apple, condensed milk macarons, white wine, nut chocolate, galette, and kiwi jelly were among the options we enjoyed. Some may choose to sample all varieties. The bite-sized, top-tier selection was so satisfying that it alone made the visit worthwhile. After finishing these treats, four types of petit ice creams were served, allowing us to choose one. The staff continued to provide detailed explanations and exceptional hospitality until the end, leaving us completely satisfied. Though we stayed for about two hours, we noticed around four groups receiving celebration plates for birthdays or other special occasions, making it a perfect spot for surprising someone special.

The long-established Grand Maison in Ginza truly lives up to its reputation! We were welcomed at the entrance and enjoyed a lunch course. The dishes in the course were so satisfying that you wouldn't believe it was only 9,000 yen. The dessert at the end, presented like a jewelry box, was a delightful way to end the meal.

Ginza Lecan. I made a reservation to propose. 【DINNER COURSE】Menu Saison (19,000 yen) - The amuse-bouche is goat milk yogurt and cheese. The yogurt is tangy and the cheese is rich and delicious! ★★★ Various types of bread are available, all of them are high-quality, fluffy, and delicious! Especially the round and pointed grain types are extremely delicious! And the butter is also top-notch and delicious! I wish they would sell this bread! It's so wonderful that they would become famous even if they opened a bakery. ★ First appetizer is sliced squid. The texture and saltiness go well with alcohol! Delicious! The bitterness of sweetfish and the crispy texture of the oil are also amazing! The pistachio oil spread on the plate also goes well with alcohol! The microgreens lighten the heaviness of the fried food and make it feel light. ★ Second appetizer is pressed chicken. It's like a terrine of foie gras, and it goes well with balsamic vinegar, delicious! ★ Fish dish is conger eel. The surface is crispy and oily, and the extract is rich and delicious! ★★★ For the meat dish, I chose crossbred beef. Among all the steaks I've had, this one is top-notch, tender, with a hint of fat, light aftertaste, and delicious! It's so tender, it melts in your mouth like fish, and there's no greasiness at all. It's surprising. ★ Dessert is a palate cleanser with summer mandarin sorbet, and almond ice cream. Rich and delicious! The brulee is crispy on the outside and rich on the inside, delicious! - The proposal cake is chocolate cake, delicious! ★ Lecan Treasure Box means you can choose as many chocolates and macarons as you like from a box filled with them. The raw caramel, lime chocolate, and macarons were especially delicious. - You can choose from 4 types of ice cream. The matcha was rich. It was a perfect restaurant.

Located a 3-5 minute walk from Ginza Station, Ginza Lecan is a nationally renowned French restaurant known for its traditional and luxurious atmosphere, refined service, and exquisite cuisine. It has been selected as one of the top 100 French restaurants in Tokyo from 2021 to 2023 and has been a five-time consecutive recipient of the Bronze Award on Tabelog since 2019. The staff are stylish yet very polite, creating a pleasant dining experience perfect for dates or special occasions. Children under junior high school age are not allowed, ensuring a peaceful dining environment. We tried the 16,000 yen lunch course, starting with colorful finger foods like lobster, goat milk yogurt cheese, watermelon jelly with rosemary aroma, and olive-scented kabra sablé. The course included dishes like Brese young chicken with foie gras, a beautifully presented terrine with white balsamic vinegar sauce and dill, and an amuse-bouche featuring squid, ayu from Wakayama Prefecture, and olives. The seafood dish combined abalone-like hirame, artichoke with a unique flavor, crispy hijiki chips, and perfectly grilled sea bass. The main dish featured a tender and juicy crossbred beef fillet with two perfectly balanced sauces. The refreshing palate cleanser included summer orange sorbet, champagne jelly, and lemongrass granita. The dessert showcased creative treats like apricot compote and shiso brûlée. Lecan, meaning "jewelry box" in French, truly offered a gem-like experience with its beautiful tea sweets selection. Overall, Ginza Lecan is an outstanding French restaurant that excels in ambiance, service, and cuisine. I highly recommend visiting this gem. Bon appétit!

Goat yogurt, goat cheese shortbread, Dauphine potatoes, sea urchin with conch, bisque of blue swimmer crab, roasted chestnut pork shoulder, roasted loin with apricot compote and shiso brulee, herb tea, candy dish, "treasure box" in French.

The French cuisine at Grand Maison was truly impressive - it cost around 25,000 yen per person, including wine, cheese, and other additions to the course. The dishes were quite classic and well-prepared, with complex flavors that showcased the meticulous French culinary techniques. It wasn't the bold American style, but rather a refined and complete dining experience. The staff were friendly, which was a pleasant surprise considering the usual strictness in such establishments. The cheese was a bit pricey at 1,200 yen per piece, but it was delicious Washed cheese, and I am considering purchasing it this winter!

I used it to celebrate my father's birthday. When you enter, you are first taken to the lounge on the basement 2nd floor, and when everyone is gathered, you are guided to the restaurant on the basement 1st floor. The size of the restaurant is small, with not many seats. The lighting is a bit dim, creating a calm atmosphere. While there wasn't a standout dish, everything we tried was consistently delicious. The fluffy bread and salty butter were particularly enjoyable. The overall course was not too heavy, so we didn't end up feeling too full to enjoy dessert, a common issue with French cuisine. My mother loved the blue cheese. The staff were polite and made us feel comfortable. Thank you for the birthday plate. They also took several photos for us, creating precious memories.

On my father's retirement birthday, we went to the restaurant he requested. We started with a champagne toast, then enjoyed wonderful dishes from appetizers to main course, dessert, and cheese. I didn't opt for wine pairing as I thought I couldn't handle too many glasses, so I chose my favorite wine by the glass from the menu. Each family member ordered a different type of wine. All were full-bodied and complex aged wines with a strong oak aroma, truly giving the feel of a high-end restaurant. They offered 4 types of red and white wines each by the glass, mostly sold by the bottle. If you prefer light to medium wines, it might be better to choose from the bottle. My parents enjoyed blue cheese from the cheese cart. I was already full before dessert arrived, so I just enjoyed it visually. For the main course, I remember there was a choice between beef and duck. I chose duck, and it was the right decision! It had no strong taste, was lean, and very easy to eat. It was a luxury dining experience that we have once every few years.

I used this place for a girls' lunch. Located in the basement of the Mikimoto Building, it's in a prime location in Ginza, and you can feel the special atmosphere from the welcome ✨ The interior also exudes the luxury of Ginza. It truly felt like a traditional "special occasion restaurant." On this day, I had the 【LUNCH COURSE】Menu Déjeuner (¥9,000). We toasted with champagne. You can choose from about 5 types, and even the glass service menu is very fulfilling. The dishes were all very refined and consistently delicious. No pretentiousness, just straightforward professional work. However, I also enjoyed new flavor combinations like using red shiso in the dessert jelly ♡ They continuously and generously served a variety of freshly baked bread, which was delightful. And the service spirit was outstanding, even with a surprise of a selection of about 20 types of small sweets at the end. Being able to choose as many as you like is so exciting ♫ A "reward restaurant" should be perfect in every way, and I hope it continues to surprise and delight. I definitely want to visit here again with my loved ones´◡`

This is a long-established French restaurant that will celebrate its 50th anniversary next year. I made a phone reservation 10 days before my visit because I am interested in classical cuisine. Despite being located in the heart of Ginza, the lunch price of 9,000 yen is reasonable. I was seated in a private room with three tables after checking in on the 1st floor as I dined alone. The elegant interior and staff truly reflect the atmosphere of a long-standing grand maison. The dishes I enjoyed were a variety of exquisite courses, including amuse-bouche, bread, appetizers, fish, soup, meat, dessert, and post-meal drinks. The ingredients were carefully selected from both domestic and international sources, and the pricing was fair considering the location. The wine selection was impressive as well. The standout for me was the fish course, which was so delicious that I decided to order an additional consomme soup. The staff graciously accommodated my request for a specific type of meat for the soup. The shoulder loin in the meat course had a tender texture comparable to Okinawan Agu pork. The dessert course included a cheese platter recommendation that I had to skip due to being full. The meal concluded with an assortment of sweets and herbal tea. I then enjoyed a customized fruit cocktail at the bar on the 2nd basement floor. The atmosphere was elegant and sophisticated, offering a relaxing experience. Overall, I highly recommend this restaurant for those who appreciate fine dining.

Ginza Restaurant Review: The goat cheese with lemon marinade, summer cod with sea urchin, bisque with snow crab, Spanish chestnut-fed pork, and apricot compote dessert were all delicious. The recommended drink was coffee. The chef even came to greet us at the end.

7/20 "Ginza Rekan" (Tabelog: Top 100 Restaurants) is a super long-established restaurant founded in 1974. The past head chefs include big names like the first chef of "Chez Ino," Chef Inoue, and the chef of "Ginza Totoki," Chef Tojiki... And last night, Chef Takara from "L'Affinage" was also one of them. Sitting alone in the sophisticated space that exudes the history of Japanese French cuisine, entrusting yourself to the refined service of the waitstaff is... very comforting... ★ Amuse-bouche from Toyama Prefecture, Kurobe City, Yoshida Kogyo Goat Farm... Goat milk yogurt, rosemary-flavored watermelon jelly, goat cheese La Capra's sablé ★ Marinated squid and Wakayama ayu fish with tapenade, pistachio oil, microgreens. Tapenade is a paste made with black olives, anchovies, olive oil, and herbs... It's delicious even when eaten with bread, of course... The crispy fried ayu fish, while decent as it is in Japanese cuisine, transforms into an exotic flavor when generously coated with tapenade... ★ Terrine of Bresse chicken and foie gras, white peach compote, white balsamic reduction. It was a beautiful terrine... Admiring it for a moment before tasting the Bresse chicken, the unmistakable sweetness fills the air... The combination of Bresse chicken and foie gras is perhaps a first for me. The subtle sweetness of Bresse chicken and the allure of foie gras complement each other perfectly... Adding white peach to the mix creates a beautifully harmonious and glossy experience that tickles my tongue, nose, and brain... Opening a bottle of wine with a sense of satisfaction, the young sommelier pours with a smile, saying, "You seem to enjoy wine." ★ Pan-seared Japanese flounder "ainame" with artichoke barigoule. "Ainame" is a high-quality white-fleshed fish. When used in Japanese cuisine, it offers a delicate and refined taste, but today's dish, with its crispy seared skin, presents a slightly wild flavor... And from here, did the young sommelier take a liking to my drinking habits?... The wine selection expanded to two varieties... Initially presented blind without showing the bottle... With a smile, the sommelier asks, "Which one do you prefer?" I chose the left glass and said, "This one!" It was "Puligny-Montrachet, Les Referts," and the sommelier smiled... The wine that followed had a fantastic development... ★ Pan-seared domestic crossbred beef fillet with summer vegetable sauce, Béarnaise. The choice was between "summer deer" and "crossbred beef." Revealing that I visited Chef Takara's restaurant last night, I opted for the crossbred beef as I had the summer deer yesterday. Crossbred beef is characterized by robust red meat flavor and a healthy amount of fat... Two varieties of red wine were served this time without the blind tasting... As I enjoyed them with peace of mind, the sommelier poured a third glass of red wine. After a sip, I was asked, "How is it?" I replied, "It's excellent," and the bottle brought over was... none other than... "Château Mouton Rothschild 1989." The wine, wonderfully matured, overwhelmed me with its complex aroma and glamorous taste... ★ Cheese selection. The lineup of cheeses was fantastic... My choices were Brie de Meaux, Shime, and Epoisses... ★ Summer orange sorbet, champagne jelly, lemongrass aroma ★ Apricot compote and shiso brûlée, almond ice cream... (Forgot to take a photo) ★ Herbal tea & petit fours As usual, enjoying the dessert without saying a word... Just smiling and having fun... Of course, Sauternes was also served... Additional...ーーーーーーーーーーーーーーーー As time passed, the seats filled up... Before I knew it, it was fully booked!... Truly a prestigious grand maison. Lastly, they lined up all the wines I had today, which was a bit moving... Such a stylish service...

I've always wanted to try this restaurant ^ ^ It's a French restaurant in Ginza. The age group is surprisingly on the higher side? First, when you order sparkling wine, they bring a wagon with 5 different kinds. The sommelier explains them to you, so you can choose what you're interested in! Afterwards, we asked for wine to go with the food. Each dish has a substantial portion, and you'll be very full! With both fish and meat, it's a luxurious double main course. The foie gras terrine that came out as an appetizer might be enough with half the amount. It was quite rich. (laughs) [This time's course menu] ◆ Goat milk yogurt with rosemary-flavored watermelon jelly Goat cheese and Capra sablé ◆ Marinated squid and Wakayama ayu Tapenade, pistachio oil, microgreens ◆ Pressed young chicken and foie gras terrine White peach doux sec, white balsamic reduction ◆ Grilled Ainame flounder with artichoke barigoule ◆ Summer deer roast from Kushiro Sea route with natural deer consommé, zucchini and fig charamel ◆ Summer orange sorbet with champagne jelly, lemongrass scent ◆ Apricot compote and purple praline, almond ice cream You can also choose tea sweets from the jewel box at the end! I eat quite a lot, but I was really full. A solid and heavy French meal!

Founded in 1974, this French restaurant in Ginza will celebrate its 50th anniversary next year. Although I had known about it for a long time, this was my first visit for lunch. Located in a prime spot on the first basement floor of a building in the fourth block, the restaurant has seating for guests, while the second basement floor is currently not in use, except for the bar counter. The menu included amuse-bouche of goat milk yogurt with rosemary-flavored watermelon jelly and goat cheese from La Capra. For the cold appetizer, there was marinated sea bream with purple sea urchin and kale coulis served with potato dauphinoise and crumble. The fish dish featured summer cod prepared in two ways with bisque and pipérade. The meat course showcased Spanish Galician chestnut pork with two types of roasted loin served with sauce blanquette and shoulder loin in the style of griller chef with polenta. For dessert, there was apricot compote and shiso brûlée with almond ice cream. The wine pairing included four different wines, starting with champagne and two types of Chardonnay for white wine comparison, and ending with Premier Cru from Nuits-Saint-Georges and Talbot for red wine. The sommelier also added a playful blind tasting element to the service, making the dining experience even more enjoyable. Contrary to expectations of heavier French cuisine, all dishes were perfectly portioned and delicious. The petit fours served in the final jewel box were also intriguing. "Le cannet" means jewel box in French. While the restaurant values tradition and formality, the young sommeliers, led by Mr. Kondo, showcased their creativity and made the experience memorable. I look forward to revisiting this reasonably priced establishment. Thank you for the wonderful meal.

Located in Ginza, "Rekan" is a French restaurant with nearly 50 years of history. Situated across from Ginza Mitsukoshi, the restaurant has a luxurious atmosphere despite being underground. I opted for the lunch course priced at 9,900 yen (including tax) on this day. There are pricier courses with more beef and variety available as well. The staff were not only plentiful but also incredibly attentive, making for a very comfortable dining experience. 1. Spanish Galician chestnut pork in two styles (loin, shoulder loin) - The loin was tender and delicious, with even the fatty parts being tasty. The shoulder loin had a good balance with a flavorful sauce. 2. Amuse-bouche of goat milk and watermelon - A surprising combination that resulted in a refreshing summer taste. 3. Marinated kochi (grouper) with lemon and sea urchin - Kochi, a white fish with just the right amount of firmness, was delicious with the sea urchin and sauce. 4. Roasted summer cod with phyllo and hairy crab bisque - The cod had a crispy surface and juicy flesh, paired perfectly with the crab-flavored sauce. 5. Seasonal dessert (apricot) - The balance between the apricot's tartness and coconut ice cream was excellent. 6. Bread - They offered a variety of bread and I indulged in six different kinds. The fermented butter had just the right amount of salt and was delicious, and they promptly brought more when requested. I made a reservation online two days prior and visited on Monday at 11:30. Thank you for the wonderful meal.

A restaurant that has been an aspiration since my 20s, Ginza Rekan. I visited during lunchtime. The interior is stunning, with lights on the ceiling shimmering like pearls. Each dish is like a piece of art. The service is also pleasant. It must not be easy to continue being here in Ginza for many years. With respect. Thank you for the wonderful meal.

Visited for a lunch on our anniversary. We had requested a special plate in advance, and we were surprised by how extravagant it turned out to be. The dessert portion was generous, making it a satisfying meal for those with a sweet tooth.

Luxurious interior spread out in the basement of Mikimoto Building. The dishes are beautifully presented and delicious. Ordered a non-alcoholic pairing. Two out of the three glasses were very small. The third glass had a fun presentation of a smoke-filled soap bubble on top. This was nice. The final dessert wagon was enjoyable. All of them were bite-sized, so I could easily try all varieties.