A 2-hour all-you-can-drink course is available, offering wine, beer, and cocktails. They serve drinks chilled and freshly poured with each order. The course dishes are meticulously prepared and go well with the drinks. You can also enjoy unlimited freshly baked bread, leaving you feeling quite satisfied. With the backdrop of Ginza's night view, it's the perfect dinner experience.

This is a French restaurant located at the back of The Grand Ginza, famous for its afternoon tea in 13F. The name of the restaurant, "47," represents the 47 prefectures of Japan. They gather the "most delicious" ingredients from all over Japan each month to change their menu. They offer children's courses and plates, making it a great choice for moms as well. The drink to try is the Direct Seven & Cranberry Soda, made with the mythical citrus fruit from Kochi Prefecture and cranberries. It has a mild sweetness that complements the dishes perfectly. The course for this visit included: - Tartare of Salmon from Kannabe and Swordtip Squid from Yobuko - Cucumber with a hint of Sansho Pepper - Chilled Soup of Peaches and Navel Oranges with Basil Granita - Sauteed Hamachi from Kagoshima with Clear Puia Base and Baked Paella - Basque-style Red Tilefish from Dori with Summer Vegetables - Dessert - Black Tea The most impressive dish was the chilled soup. The basil and navel orange added a refreshing aroma and a great texture, making it a perfect dish for the summer. The sauteed hamachi was also a delightful combination of French and paella flavors, with a crispy rice crust adding to the enjoyment.

Located on the top floor (13th floor) of GINZA SIX, this French restaurant offers dishes made with ingredients from all over Japan. My friend and I enjoyed the lunch during Ginza Restaurant Week 2023 Spring (held from April 21st (Friday) to May 7th (Sunday) for 17 days). We chose the "Ginza Restaurant Week Special Course" lunch (5,500 yen), which was similar to the Dejeuner B menu. Amuse-bouche: Tuna and avocado pate in a bite-sized choux pastry with Shodoshima olive oil sauce Appetizer: Mikui of Akashi sea bream with persimmon and persimmon vinegar sauce, served with new onions and seaweed jelly, topped with trout eggs Soup: Chilled potage of Jersey cow's milk from Okayama and grilled eggplant, garnished with mascarpone and nuts Fish dish: Pan-fried sea bass from Naruto with confit of Tosa fruit tomatoes, barley, and snap peas Meat dish: Fricassee of Kawamata Shamo chicken from Fukushima, wrapped in Yamagata mushroom farce, served with roasted lotus root, cabbage sprouts, and mashed green peas in white wine sauce Bread (butter roll and French bread) with olive oil, salt, and pepper Dessert: Choice of one from three options (compote of loquat from Nagasaki and strawberry mille-feuille) Coffee or tea For dessert, you can choose from the following three options: - Compote of loquat from Nagasaki with amaretto cream - Fraises a la Romanov (strawberry mille-feuille with a hint of nutty aroma) (+700 yen) As always, we had an elegant and enjoyable time at a reasonable price.

A luxurious restaurant located on the 13th floor of Ginza Six, which is advertised as a multipurpose lounge. I had a French course meal here. The strawberry mille-feuille is famous here, and my family often gets takeout from this place. The interior is very spacious, with a hotel lounge-like area when you enter. Next to it is a chapel, and further back is an area that looks like a banquet hall, where we had our meal. The chic lounge area is filled with people enjoying afternoon tea. The French course area had tables covered with white cloths, exuding a sense of luxury. The course I ordered featured ingredients sourced from all 47 prefectures in Japan. Even the drinks, including soft drinks, featured local sodas from different regions. I chose the Kochi Prefecture's Kona & Cinnamon Ginger Ale and the Aogiri Mikan & Sansho Soda, each priced at 900 yen. The Cinnamon Ginger Ale was sweet with a strong ginger flavor, and the Sansho Soda was refreshing and paired well with the meal. The lunch course I ordered was 3,800 yen (including tax) and included various dishes such as marinated squid, salt koji marinated Itoyori fish, Niigata snow-aged potato potage, and a choice of main course between fish and meat dishes. I chose the Aizu local chicken for the main course, which was a bit tough but had delicious crispy breadcrumbs. The dessert selection was impressive, with options like the famous strawberry mille-feuille available for an additional cost. I opted for the Fraises a la Normande, a delightful dessert made with marinated strawberries and wine. The atmosphere was lovely, and even the after-meal tea and coffee tasted great. The French bread served was soft and delicious, and I especially enjoyed the freshly baked round bread.

You can enjoy a French dinner with a view of the night scenery in Ginza. You can savor the gradually darkening view through the large windows while enjoying your meal. The strawberry mille-feuille offers a delightful combination of custard sweetness and strawberry tartness, with a memorable crispy pastry crust.

A recommended restaurant in Ginza where you can enjoy a dinner with a beautiful night view. The staff provides excellent service, making it a great place to spend time with loved ones. Some may find the portions a bit small, but they offer free bread refills if you ask when it runs out. Located in GINZA SIX, it's convenient to visit after shopping. I was able to make a reservation even the day before, so it's useful for last-minute outings.

We used it for our wedding anniversary. The small dish before the appetizer was crab mixed with homemade mayonnaise and a jelly made from mushroom dashi. It was rich and very delicious. The sea bream in the appetizer with dressing made with sherry was also very tasty, and the flounder in the fish dish was thick and firm, while the beef fillet in the meat dish was tender and delicious when cut with a knife. They also prepared a lovely plate for our anniversary.

I used it for lunch on Christmas. The saltiness was minimal, and the ingredients were well utilized. The third dish was particularly delicious. The sauce went perfectly with the fish. It was also very delicious when eaten with bread. The portion size was a bit small. However, the bread was refillable, so I was able to fill up my stomach. The final dessert had a playful touch and was enjoyable. Thank you for the meal.

I heard that I could try the strawberry mille-feuille that Ginza Maxim used to serve here, so I visited during lunchtime. For an additional 700 yen, you can have dessert as part of the lunch course. The view is great, the service is excellent, and all the dishes are delicious! I was really happy. Now, the strawberry mille-feuille I was looking forward to at the end was surprisingly large. It was certainly delicious, but maybe there was too much cream. Towards the end, I had to eat it by avoiding the cream. It would be great if they offered a half-size option with a more modest additional charge. When it comes to strawberry mille-feuille, I might prefer the one served at Café L'amie. I'm satisfied with the mille-feuille, but the food was so delicious that I definitely want to come back for another meal. Considering the location and service, I think it's a very good value for lunch overall. (The lunch course at the bottom, with dessert upgrade, totaled 5,390 yen. In addition to the items in the photo, there were also bread and post-meal tea included.)

I used it for a graduation celebration. The course used ingredients from various parts of Japan. Each plate had low salt content, highlighting the natural flavors of the ingredients. The dessert was on the sweeter side. The service was excellent. It wasn't too crowded on a weekday evening, and they even took a commemorative photo for us, accommodating various requests. It was a very memorable graduation dinner.

"The Grand 47 is a wonderful restaurant, everything was delicious! It was even used for a wedding, and the space was very beautiful. The charm of French cuisine, in my opinion, is not only the taste but also the visual enjoyment! This place was able to provide both. #thegrandginza #thegrand47 #French #charm of French cuisine #lunch #lunch outing #want to connect with people who love eating #want to connect with gourmet lovers"

I visited THE GRAND GINZA on the top floor of GINZA SIX for dinner. It was a shame that we couldn't drink alcohol due to the pandemic, but each course dish was excellent and very delicious! [Course Contents] Amuse-bouche, Clam Sofrito, White Shrimp Tempura Appetizer, Lobster Baligurl and Wheat Tabouleh, Foie Gras Bresse Fish Dish, Sauteed Cutlassfish Meat Dish, Sirloin with Green Sauce Béarnaise Dessert, Melon. There was a focus on the origin of the ingredients, and it was interesting to see local cider served. I would like to visit again when we can drink alcohol! Thank you for the meal!

I made a reservation on the restaurant's website and visited about 2 months ago. To be honest, I didn't have a very good impression of the food when I visited last time, but today it was delicious. The staff were polite and I was able to enjoy my meal slowly. If I had to say one thing, I would prefer if they didn't add rose flavor to the peach dessert.

I went to lunch on a regular day! The restaurant was like a square for holding hotel ceremonies, so I imagined a stylish restaurant in Ginza Six, but it was just a simple, large room with white walls. The meal consisted of appetizers, soup, main course, and dessert. Each dish was beautifully presented. However, since it was creative cuisine, the flavors were not very familiar. The main meat dish was tender, juicy, and delicious! There were two types of bread, both of which were tasty! Maybe just the main course and bread would have been enough. The dessert was a very chewy chocolate cake with a generous amount of tangy raspberry sauce, which I couldn't appreciate. I recommend upgrading to the mille-feuille, with its crispy pastry and delicious custard cream. The coffee was a bit acidic.

On Friday night, I made a reservation in advance and drove to the restaurant to avoid public transportation. Parking at Six was easy and safe. Several women at the entrance guided me inside. The lounge area was crowded with people enjoying afternoon tea. The French dining room in the back was also almost full. It's really popular here. I was seated in the middle rather than by the window, but that's okay because the main focus is the food. Despite the large number of customers, the service was prompt and the dishes were all delicious. I left feeling satisfied. By the way, parking was free.

Located on the top floor, 13th floor, of GINZA SIX facing Chuo Street in Ginza, "THE GRAND GINZA" is a multi-purpose lounge that serves French cuisine using ingredients from various regions of Japan within GINZA SIX. We visited as a pair and ordered the "Japanese Autumn Menu" which included a choice of main dish and dessert, a total of 4 dishes course (3800 yen + tax, service charge). The "Japanese Autumn Menu" included: - Appetizer: Miyagi salmon mille-feuille with persimmon and vegetable gateau, served with zunda sauce - Soup: Nagano mushroom porcini broth with fermented mushroom cappuccino - Main Course (choice of): - Miyagi marinated fresh fish with local dish "Azara" - Roasted lobster with domestic mushrooms and crustacean sauce (+1800 yen) - Chiba herb chicken with peanut gnocchi and blue cheese sauce - Wagyu beef loin with seasonal vegetables and jus (+1500 yen) - Domestic black wagyu beef fillet with truffle sauce (+3000 yen) - Dessert (choice of 3): - Persimmon savarin - Apple tarte tatin - Bread: Baguette, round bread made from rice flour - After-dinner drink - Petit fours We chose the Roasted lobster with domestic mushrooms and crustacean sauce for the main course and the Apple tarte tatin for dessert. It was quite delicious.

I had lunch at the French restaurant "THE GRAND 47" located in a corner of the restaurant dining area on the top floor of the Ginza landmark "GINZA SIX". "THE GRAND 47" offers a premium space where you can experience a gourmet journey filled with surprises and emotions with seasonal French cuisine using carefully selected ingredients from all 47 prefectures, inheriting the traditions and innovations of Ginza. The course I had with a prior reservation was the 【Japanese Autumn Menu】Choose your main dish, dessert 4-dish course from 10/1-11/30 Autumn Menu: - Appetizer: Miyagi salmon mille-feuille with persimmons and vegetable gâteau with zunda sauce - Soup: Nagano mushroom and porcini broth with fermented mushroom cappuccino - Main course (choose one): Miyagi fish marinated in rice bran with local dish "azara", Roasted spiny lobster with domestic mushrooms and crustacean sauce (+1800 yen), Roasted Chiba herb chicken with peanut gnocchi and blue cheese sauce, Grilled Japanese beef loin with seasonal vegetables and jus sauce (+1500 yen), Roasted domestic black wagyu fillet with truffle sauce (+3000 yen) - Dessert (choose from 3 options): Persimmon savarin, Apple tarte tatin, Mille-feuille (+300 yen) - Bread - After-dinner drink - Petit fours One of the main ingredients, "azara", is a local dish from Kesennuma, Miyagi Prefecture, where white cabbage pickled in sake lees with fish bones is cooked together. THE GRAND GINZA is a complex facility consisting of The Grand Lounge, The Grand 47, Ginza Kiwami, The Grand Bar, The Grand Gallery, and The Grand VIP.

Top floor of GINZA SIX. Popular restaurant. Concept of tickling the five senses and six senses of food culture in Ginza. Enjoyed a French course at an invited party. They offer exclusive bookings for events like weddings, second parties, and proposals. The lovely atmosphere and the wonderful staff made the experience satisfying. I forgot to take photos of many dishes, but each one was delicious. Thank you for the meal. ===========

【Meal】Chef's Special Course - Tartar of Hokkaido Sweet Shrimp with White Soy Sauce Jelly - Miyagi Salmon Mi-Cuit with Persimmon and Vegetable Gâteau with Zunda Sauce - Foie Gras and Abalone Soup with Fragrant Chrysanthemum Greens - Marinated Flatfish and Sea Urchin Roast - Yamagata Snowflake Wagyu Fillet - Dessert

I visited during dinner time. The location is on the 13th floor of Ginza SIX. I made a reservation through Ikyu for a course priced at 6,500 yen including tax. The menu included: Tomato Aspic Garden Style, Corn Deglazed Hamon Serrano, Seasonal Fruit-scented Vichyssoise, Pan-fried Natural Sea Bass with Smoked Potato Puree Casis and Red Wine Reduction, Grilled Japanese Beef Loin with Red Bell Pepper Spicy Sauce, Watermelon-shaped Framboise Mousse with Guava Sorbet, and a choice of tea for after the meal. It was delicious!! The image of the night view was taken on the rooftop.