Ginza Rekan is a restaurant where Chef Toru Toji, the former head chef, is now the owner and chef. The restaurant is located on the 7th floor of a building in Ginza. It is not very spacious, but it seems like a nice place to enjoy a meal with close friends or a partner. I was intrigued by the fact that they serve delicious Japanese-French cuisine with a focus on vegetables, so I decided to visit for the first time. I added the White Asparagus Mousse to my order, and I was amazed by the flavor of the mousse. It looked fluffy, but when I tasted it, the distinct flavor of white asparagus came through. It was served with consomme jelly and cut white asparagus, adding a refreshing crunch to the dish. [Spring 2023 Lunch Menu] Chef's Menu 4800 yen (including tax 5280 yen) Amuse-bouche (Paprika Mousse) The paprika mousse was particularly impressive. It had a smooth texture with a strong paprika flavor. The tomato sauce at the bottom provided a refreshing acidity that paired well with the rich paprika mousse. Hors d'oeuvre: Niçoise-style Salad with Yellowtail Tuna The salad was delicious with fresh vegetables and a mix of bitterness and freshness. The yellowtail tuna, both lean and medium fatty, was tasty. Onion Potage and Roasted Onion from Awaji The potage was packed with the delicious taste of onions, and the roasted onion had a particularly sweet flavor. For the main course, I had Monkfish Meuniere with its milt. The lemon sauce was delicious, and the spring vegetables added a youthful and bitter taste to the dish. For dessert, I chose the Chef's selection, Cherry Clafoutis. The vanilla ice cream was delicious, and the cherry sauce added a sweet touch. After the meal, I enjoyed a cup of Louis Roiboos tea with three types of tea snacks, including Breton Galette, Earl Grey Amber Sugar, and Canele de Bordeaux. The tea and sweets were delicious, and I savored the lingering flavors while enjoying a happy time. The service was excellent, with experienced staff members who made me feel comfortable. They addressed me as Madam or Mademoiselle and explained the dishes with enthusiasm and a bright smile. Overall, the meal was light and satisfying, leaving me feeling good after eating. I enjoyed each dish and would love to visit again to try their seasonal menu.

In the 1990s, I used to visit various restaurants with Chef Toji, who worked at Ginza Rekan at the time. When he opened his own restaurant "Lady Tan The Totoki" after leaving Rekan, I helped out a bit during the opening. Then, in 2013, he renovated it into "GINZA TOTOKI". I hadn't visited since the renovation, so this was my first visit. For lunch, I decided to go with the chef's choice, with a selection of two main dishes and two appetizers. We started with champagne and the first appetizer was "Hokkaido Sweet Corn Soft Serve" - a delightful combination of sweet corn cream on top and corn kernel soft serve below. It was elegant and delicious, with a nice texture from the corn kernels. Next, we had bread and butter - the bread was imported from France and the butter was a fermented unsalted butter from Italy. The combination was excellent. The second appetizer was "Iwate Kitamurasaki Sea Urchin with Sado Island Threads" - a unique pairing that brought out the sweetness of the sea urchin. The sea threads had a natural flavor with a hint of salt. We added more bread, this time an "Olive Bread" with whole olive pieces inside, which was also delicious. The main dishes included "Shimane Natural Eel" prepared in two different ways - one lightly grilled and steamed, and the other wrapped in a thin crepe called "Pate Brisee" along with buttered rice. Both dishes showcased the unique flavor of the natural eel. We also enjoyed "Sado Wagyu Beef" - a rare delicacy from Sado Island with excellent marbling and flavor. It was served with grated red radish and yuzu pepper for a refreshing taste. The meal ended with a dessert of "Fresh Peach and Peach Compote" with a gelatin layer, providing a textural contrast. We also indulged in mini desserts like "Cannele" and "Breton Galette", as well as a "Pumpkin Cheesecake". Overall, it was a delightful dining experience with a variety of flavors and textures.

Located near the Byakuro Street Koshin Building, "GINZATOTOKI" is a French restaurant where Chef Toki Toji learned French cuisine techniques in the 1980s and then opened this restaurant after returning to Japan. The interior is all white, resembling a museum. With only 4-5 tables, it is a cozy French restaurant in Ginza. The service, however, was a bit lacking compared to the restaurant's atmosphere. The cork was loudly popped when opening the bottle, and there were some spills while pouring. The menu explanations were not very informative, which was frustrating. This restaurant may not be suitable for important dates or business meetings, but it's a good place to visit with close friends or family. The amuse-bouche, a tomato dish, was delicious, with a subtle acidity and umami. The appetizer platter included roast beef, smoked duck, and foie gras, all very flavorful. The bread was simple yet delicious. The shrimp bisque had a rich aroma and a surprisingly light taste. The main dish, a turbot with scallop mousse, lacked moisture and had a disappointing texture. The beef main course, chosen for an additional fee, was over-explained in terms of cooking techniques but lacked in flavor. The dessert, a chocolate fondant with pistachio ice cream, was tasty. The meal ended with tea and sweets. The total cost for two people, including a bottle of wine, was around 14,000 yen per person, which is reasonable for Ginza. Overall, the meal started strong but lost momentum towards the end, not aligning with my personal preferences. It is advisable to thoroughly research the restaurant before visiting based on their flower-filled official website.

GINZA TOTOKI - French Year-End Lunch Gathering 2018 Curry #494 out of 710 dishes Date: December 26, 2018 Seasonal Menu: ¥3,700 I had the pleasure of including the Ox Tail Curry in the course menu. I've always wanted to visit Ginza Totoki. This restaurant has been selected two years in a row by the French Ministry of Foreign Affairs as one of the best restaurants in the world. Chef Toki, who has served as the head chef at Ginza Lecan, showcases his skills at Ginza Totoki. I wanted my colleagues to experience the lunch course at Ginza Totoki and decided to use it for our year-end lunch gathering. Switching our workplace drinking party to a lunch gathering can bring good things to everyone. The reason I wanted to come here so much is because it was featured in "Pen 2017 No.434 365 Days Curry Heaven" published on August 15, 2017. I am on a mission to conquer all 365 curries listed in that book. Among those curries are some challenging ones. The price alone does not determine their worth. Some curries have special reasons to justify their price, such as "limited edition curries" that can only be enjoyed at certain times. The Ox Tail Curry at Ginza Totoki is one such special dish that requires reservations at least a week in advance. Even then, it is only available when the chef approves. It's not something you can just call and have tomorrow. I called over two weeks in advance and managed to secure two servings of the curry. One serving was for myself, and the other was to share with my colleagues. The curry was truly exceptional. The ox tail meat, slow-cooked to perfection, was incredibly tender. The French-style stew with added spices created a rich and flavorful beef broth. It was simply divine. I'm sure my colleagues enjoyed it as well. All's well that ends well.

I enjoyed French cuisine made with seasonal ingredients. It was very delicious. The atmosphere of the restaurant and the staff's customer service were pleasant. We entered at 12 o'clock and had a leisurely 2-hour lunch.

I first encountered Chef Jūji's cuisine around 1993 at Ginza Rekan. I was a young girl in my early twenties, brought by my parents, and I was deeply moved by the exceptional deliciousness of the food. It was a similar feeling to when I had ice cream at Hotel New Grand at the age of 8. It was unlike any other dish I had ever tasted before. I tried my best to express my admiration to the chef when he came to see us off, despite my young age. He listened attentively to my words. I also visited Lady Tan the Totoki and was impressed by the exquisite use of white asparagus mousse and egg sauce. And at Monotsume Takenoko, I was amazed at how delicious bamboo shoots could be. Each time, the chefs listened to my words of admiration with the same seriousness as they did at Rekan. I believe a person's personality shines through in their cooking. I think Chef Jūji's unpretentious demeanor and his attitude of valuing each customer are reflected in his dishes. There are elegant and warm Madams and young chefs exuding tension and enthusiasm. I have no intention of finding a better restaurant than this, and I doubt I ever will. I will continue to visit here until my husband and I reach the end of our healthy lives.

This is a very lovely restaurant. It might be the only good French cuisine place nearby. I can only say it is incredibly delicious. Highly recommended.

At a certain event, we decided to go to Chef Tojiki's restaurant at ten o'clock. This was actually our third time. We had also visited during Ladies' Night once. The chef and madam have lovely, bright smiles. It was impressive to see them nurturing young chefs. The cuisine had a refined touch of Japanese flavors. Truly, Chef Tojiki is amazing. While there are various opinions, I believe it's enough if those who appreciate it visit. The wine selection is also excellent. French cuisine and wine prices vary, but it's natural for high-end places to be pricey. I left it to the madam's choice, and it was fantastic. I will definitely visit again.

I visited this restaurant for the first time based on a recommendation. The atmosphere of the restaurant was very clear and it didn't look like it had been around for almost 10 years because it was so clean and beautiful. I ordered the 3,700 yen lunch course. The homemade karasumi had a nice salty flavor and was delicious. The bread was partially baked in France and then finished baking in the restaurant, so it was warm and had a great aroma. The chef had previously been a head chef at a famous restaurant, and I enjoyed the interesting and delicious combinations of dishes. For this quality in Ginza, this price is cheap!

It was a very lovely restaurant! The food was delicious, and the wine was also very tasty! The staff at the restaurant were also very nice☆

Today's lunch was at "Juuji," a former chef with experience at "Ginza Rekan." Originally reserved for a course on Saturday, but changed to a weekday lunch. Upon arrival, it was clear that the clientele consisted of elegant ladies who seemed to know the fine dining scene in Ginza inside out. Despite being a casual diner, I was warmly welcomed by the great chef and his esteemed regular customers. The highlight of the meal was the "Premium Hamburg Steak," a classic dish found in many restaurants, but the quality of the meat, the blend, and the cooking method made it truly enjoyable. The meal included a tomato mousse with olive oil sorbet, a bacon and egg quiche, an organic salad, and a selection of delicious bread. The main course was a large wagyu beef hamburger steak with a perfectly cooked sunny-side-up egg on top, served with a rich French demi-glace sauce. The side dishes of Aomori sautéed mushrooms and Enshu eggplant fries complemented the main dish perfectly. For dessert, there was a tangy mandarin orange chocolate-coated peel and a smooth chocolate macaron. The meal was accompanied by a well-crafted cup of coffee. Overall, the restaurant exuded a refined atmosphere and the chef's expertise in French cuisine was evident in every dish. The meticulous service and hospitality of the staff, including the chef and the elegant ladies, left a lasting impression. It was truly a dining experience befitting the sophistication of Ginza.

I had been curious about a French restaurant for a while, and when I checked their website, I noticed they also offer Western-style dishes like hamburgers and curry. As a curry lover, I couldn't resist and decided to go for lunch. The spacious interior with a white theme was very refreshing, and you could see into the kitchen through a window in the front. While you can order curry on its own, I opted for the course menu. Today's seasonal menu priced at ¥3,700 (excluding service charge 10% and tax) was what I chose. For the appetizers, there were Kyoto carrot mousse, pickled kibinago, and a variety of hors d'oeuvres like marinated horse mackerel, soy sauce koji-cured egg yolk, smoked duck, foie gras crepe, roast beef croissant, rillettes open sandwich, bottarga, and caprese. A beautifully colorful dish. The foie gras crepe with dried persimmons was particularly impressive. The soup with Chinese cabbage and prosciutto was unexpectedly unique. The Sado black pork charcoal-grilled with mustard sauce was tender and high-quality, although I wished for a bit more nuance in the sauce. As an additional dish at the end, I ordered the seafood curry with salad for ¥1,800. The curry sauce was boldly flavored with seafood broth, and it had an unusual taste that I had never experienced before. Dessert options were available, and I chose the buntan, coconut ice cream, and Campari orange, which was refreshing and enjoyable. The meal ended with delicious coffee and small sweets. I also had a 750ml bottle of sparkling Sarjeant water for ¥800. The restaurant's concept is "natural restaurant," and they use quality ingredients, resulting in simple dishes with minimal manipulation, except for the curry sauce and soup. The overall experience was a mix of various elements, and the French cuisine essence was not very prominent during this lunch. It took about 1 hour and 45 minutes to finish the course, so it's advisable to have enough time for it. I would like to visit again to try their more casual hamburger menu. Thank you for the meal!

"Ginza Totoki offers a refreshing French cuisine that highlights the natural flavors of the ingredients. Today, I had the opportunity to study at the restaurant of Chef Toki, invited by the principal to try the hiyodori. The concept of the dishes can be found on their website under 'Totoki's Philosophy'. I have used Chef Toki's book 'French Cuisine Basics - From Authentic Sauces to Regional Dishes' for my studies and assistance at cafes. We started with small Kochi oysters and colorful tomatoes, paired with Daniel Dumont Brut Grande Réserve - a blend of Chardonnay, Pinot Noir, and Pinot Meunier. This was a complimentary service from the chef to the principal. The meal continued with pancakes of snow crab and osetra caviar, accompanied by a 2014 Bernard Fouquet Domeine des Aubuisières Cuvée de Silex Chenin Blanc from Loire Valley. The next dish featured confit of ayame snow and golden turnips with Iberico pork and jamón, served with a 2015 Fernand & Laurent Pillot Chassagne Montrachet Les Vergers 1er Cru Chardonnay. For the main course, we enjoyed red sea bream stuffed with shirako and served with red root spinach and an Albufera sauce. The meat dish was hiyodori from Wakayama, fresh and aged for two weeks, served with The Winemakers' Collection Cuvée No.2 Denis Dubourdieu wine. Additionally, we had six-week aged Saga wild boar spare ribs, shoulder loin, and lean black cabbage with an apios (ground yam) sauce. To end the meal on a sweet note, we savored pistachio ice cream with strawberries and mascarpone. It was a delightful dining experience that truly showcased the essence of each ingredient."

I visited the French restaurant Totokey in Ginza. I decided to visit this place because the chef used to work at Rian in Ikejiriohashi and I heard that the cost performance was good. I was able to make a same-day reservation for lunch on Sunday. I entered the restaurant at 12:30 pm and it was almost full with only one empty seat. The interior of the restaurant is predominantly white, including the walls, ceiling, and tables, giving it a clean and fresh feel. There were five lunch courses available, and I chose the second light course (3700 yen). The amuse-bouche consisted of spinach and bacon quiche, and tomato and mozzarella caprese. Next was the appetizer assortment, which included foie gras crepe, San Daniele prosciutto, marinated sea bream, puntarella salad, and black wagyu roast beef. The sea bream from Kochi prefecture and the foie gras terrine wrapped in a crepe were particularly impressive. I love foie gras, so I was delighted to see it as part of the appetizer. The soup was a pesticide-free cauliflower soup with a smooth and pleasant texture. It had a light flavor but still retained the essence of the ingredients. The bread offered was baguette and croissant. For the main course, I chose the salmon and scallop pie baked in a lemon cream sauce. The salmon was from Murakami, Niigata prefecture. The pie crust was crispy and had a great texture. The filling was easy to eat but I wished it had a bit more texture and originality, like scallops. For dessert, I chose the seasonal sweet potato baked confection and chocolate ice cream. There were four options to choose from. The baked confection was likely sweet potato, moist and sweet. I chose a rooibos tea for my coffee. The petit fours were pear jelly and chocolate macaron. The course in the 3000 yen range included an amuse-bouche, soup, petit fours, a choice of main, and dessert, making it a good value. The use of domestic ingredients and organic vegetables is also commendable. However, I felt that each dish could use a bit more flavor punch.

Chef Juto was the head chef at Ginza's "Rekan." He is located in the same building as "Tempura Kondo" and "Koguma." I went for lunch. The set menu with amuse-bouche, appetizer, soup, main dish, and dessert was 3,700 yen (excluding tax). Another set menu with amuse-bouche, appetizer, two main dishes, and dessert was 5,000 yen (excluding tax). Lately, I haven't been able to eat both fish and meat for the main course, so I chose the 3,700 yen course. I could choose from two options for appetizer, main dish, and dessert. Amuse-bouche: Paprika mousse Appetizer: Ao-ri squid and mushroom ajillo (my companion had marinated bluefin tuna) Soup: Jerusalem artichoke potage Main dish: Duck confit (my companion had short rib beef for an additional 1,500 yen) Dessert: Both of us had osmanthus blancmange. It was a delicious traditional French meal, and the atmosphere was calm. It lacked a bit of punch though. Money spent: Around 6,000 yen per person Rating: 3 points 5 points: Would definitely revisit! 4 points: Would revisit if given the chance! 3 points: Would revisit if nearby or invited. 2 points: Once is enough. 1 point: No need to go.

I used it for the first time when I had lunch with my grandmother and mother in Ginza. I chose this place because it seemed to be natural and healthy with a good amount of food, and there were three women. The inside of the restaurant was all white and when we went at 12 o'clock, there were no customers, but gradually customers came in with reservations. On this day, we chose a course lunch for about 3800 yen. First, we had paprika mousse and salmon mini crepe. The paprika mousse had a paprika aroma that spread in the mouth and was delicious. The appetizer was a dish of foie gras, mushrooms, and poached egg. Various kinds of mushrooms were used, and they were carefully explained. Eating poached egg and foie gras together was a very luxurious taste. It cost extra, but it was a delicious new experience. The soup was a creamy and sweet pumpkin soup. The main dish was braised lamb, which I hadn't had much experience eating lamb other than grilled, so I was a little worried about any smell, but there was no smell at all. It was cooked tenderly and had an elegant taste. The soup was not too strong in flavor, so I could drink it all. The olive oil for the bread was also delicious and impressive. For dessert, you can choose your favorite, and I was very happy to see various types of ice cream since I don't like cakes very much. And the fact that there was my favorite coconut ice cream was the best! I chose coconut and roasted green tea since you can choose two types. The amount was just right, and I think it is a satisfying amount of lunch for women. For men, it may be a little lacking. We had a wonderful French meal with ingredients that were carefully selected. I thought I would like to try dinner there someday.

I visited for lunch. The course menu starts from around 3,000 yen. As the price goes up, the number of dishes increases. This time, I chose the most affordable course. I could choose from appetizers and mains, and the menu options were all unique dishes. It's no surprise that the taste was delicious, given that the chef is a former Michelin star chef. What I found most wonderful was that every corner of the restaurant was carefully attended to. The food, the restaurant, the staff - everything was in perfect harmony, creating a fantastic atmosphere. It's hard to put into words, but I was truly impressed. The charm of Chef Jutoku was evident in every aspect of the restaurant. I have become a fan.

This is a French restaurant located on the 7th floor of a building along Namiki Street in Ginza 5-chome. From March 15th to April 30th, they held a White Asparagus Festival. They offered various lunch courses, including a limited 10 servings lunch course for 2500 yen, as well as seasonal courses and other options. I chose a course for 5500 yen. The amuse-bouche included mini croquettes with oyster flavor and mini bread. The hors d'oeuvres were a platter with a three-color tomato salad in the middle, surrounded by foie gras, sea bream, and sea cucumber carpaccio. The fish dish was Sakura trout with white asparagus hollandaise sauce, and the meat dish was beef stroganoff. For dessert, I had a souffle, which was all delicious. The Menu la dame (5000 yen) listed on their website includes amuse-bouche, choice of special hors d'oeuvres or marinated Sada Cape mackerel and steamed mackerel in white wine soup, pesticide-free Ma Queen and onion nouveau soup, choice of oyster and special tomato and mushroom gratin or gutted blowfish and snowflake butterbur shoot risotto, choice of special charcoal-grilled lamb with spice flavor or Champagne-style veal offal sausage and andouillette or black wagyu beef stroganoff, seasonal dessert, coffee or tea.