Attended a summer event at a certain insurance company. I've been to Ginza Lion a few times, but this was my first time at Classic Hall. It was amazing with a lot of history, just like the beauty giant I saw before. The building was beautiful and the staff were sharp in their uniforms, working efficiently. The Sapporo Black Label beer was, of course, delicious and ice cold in the pitcher. The food was simple but perfect for beer - crispy sausages and juicy fried chicken. I would love to go back if I have the chance.

The first time at Ginza Lion was for lunch. The interior of the restaurant was spacious and had a comfortable atmosphere. The lunch I had was the fried horse mackerel. It came with fried chicken and you could also get a refill of rice, which was nice. The dressing for the salad was delicious! Next time, I want to enjoy some snacks with a beer in hand.

One of the oldest buildings in Ginza, newly built in 1934 as the head office of Dai-Nippon Beer Company, survived the wartime and underwent a complete renovation in 1978 to become a grand banquet hall. The free flow event at Tetange, which I found on Facebook, was the first since autumn 2018. The platter with cheese, prosciutto, grissini, and bread was served first, followed by drinks that required glass changes for each refill. In addition to alcohol, there were soft drinks like cola, melon soda, and coffee. The bouillabaisse contained sea bream, soft shrimp, and mussels, with a strong shrimp flavor. The Thai fish had a good umami taste. The warm roast beef was sliced by the chef, and the beef cheek in red wine stew was served warm. There were several choices of dressings for the salad, and the variety of small cakes was satisfying. Tetange had a fruity, peach, vanilla aroma, with a fresh and honey-like flavor.

At the 6th floor in the classic hall. The ceiling is high and very nice! The old-fashioned Ginza of the good old days is here.

This day, the participation fee was 5,000 yen per person, I think? Oh, was it 6,000 yen? Anyway, I was invited to a standing party by the Biei-kai, which uses local ingredients, at this Ginza Lion. I thought it would be a casual event, but it turned out to be a sit-down style party. Also, the age group was quite high, and it felt a bit out of place... haha. There were seats on both sides of a long table, and the aisle was narrow, making it difficult to move around. However, the food was served smoothly in a sharing style with large plates. The drink menu for the all-you-can-drink option included beer and oolong tea in pitchers, as well as red and white wine in bottles, and individual whiskey (highball), etc. The wine was French, but bottled in Japan, and it was not bad for an all-you-can-drink option. The appetizer platter included ham, salami, smoked salmon, Camembert cheese, tuna carpaccio, and Caesar salad, which were brought out one by one for sharing during the lively conversation. The grilled oysters with shells were simply seasoned, more on the Japanese side. The garlic sautéed potatoes and sausages made with Biei town potatoes were interesting, with a lot of overlapping ingredients. The main meat dish was a thick slice of roast beef with a light sauce. For dessert, surprisingly, they served salt yakisoba. I didn't expect that. (laughs) I guess the concept is a beer hall, so anything goes. The roast beef was delicious, and despite the cramped seating at the party, it was quite enjoyable.

Ginza Lion is definitely located in Ginza, I realized that once again while wandering around Ginza. It's been a while since I visited Ginza, where the gathering was taking place. Ginza Lion is truly a part of Ginza, and I was impressed as I entered the restaurant. The elevator had a classic feel to it. The hall on the 6th floor was quite luxurious. It has remained the same since it was first built. The dishes, from appetizers to mains, were easy to eat and came out one after the other. From left to right: appetizers, bonito sashimi, sausage with sauerkraut. From left to right: shrimp and egg, steak, yakisoba. I was particularly happy with the last dish, yakisoba, because it was sauce-based.