Ginza for Gourmets
World-class chefs. Adventurous French and Italian cuisine. Artistry that extends to the service and atmosphere. Savor Japan proudly presents some of the most talked about restaurants in Ginza.
ESqUISSE
Brimming with passion
Ristorante KURODINO
Epicurean DNA
Beige Alain Ducasse Tokyo
Elegance à la Chanel
Faro Shiseido
Faro Shiseido
ESqUISSEエスキス
Phone: 03-5537-5580 (call center reservations)
- Address:
- 9F, Royal Crystal Ginza, 5-4-6, Ginza, Chuo-ku, Tokyo
- Open:
- Lunch 0:00 pm - L.O. 1:00 pm / [Weekdays, Saturday, National Holidays, Day before National Holidays] Dinner 6:00 pm - L.O. 8:30 pm
Sundays 12:00 am - L.O. 1:00 pm - Closed:
- Dinnertime on Sunday
The flavor of fame
The flavor of fame
The dazzle behind ESqUISSE. Left to right: chef patissier Kazutoshi Narita (former executive pastry chef of L'Atelier de Joël Robuchon Taïpei), chef sommelier Eiji Wakabayashi (former general manager of Restaurant Tateru Yoshino) and executive chef Lionel Beccat (previously executive chef at Cuisine[s] Michel Troisgros).
While French to the core, Chef Beccat's cuisine includes his own personal touches, such as herbs and spices from Japan. He trusts his intuition and prepares every dish with passion.
"Rebirth hors d'oeuvre". Vividly arranged vegetables of 25 or so types are prepared with diverse techniques.
A main dish of roast lamb with strategically placed black cardamom and aniseed playing supporting roles.
Cherries, rose petals and Japanese basil in an anthocyanin-themed dessert loosely based on cherries jubilee.
Reminiscent of the South of France, the dining room fills with natural light in the daytime and glows with candles in the evening.
Brimming with passion
Why do voyages excite us? Because unknown encounters await. ESqUISSE similarly heightens anticipation with cuisine nomade (nomadic cooking) that surprises and delights.
"Rebirth hors d'oeuvre", for example, amazes with its unexpected combinations and preparations. Peas and celery lightly fermented in miso paste with yogurt and fromage blanc, asparagus rubbed in mixed homemade spices... Artfully prepared vegetables of 25 or so varieties take you on an epicurean adventure guided by the intuition and faith of executive chef Lionel Beccat, whose diverse ingredients mysteriously resonate, never compromising the sense of unity.
"Of course I attach great importance to French traditions and techniques, and only use vegetables from the same families that share common regional characteristics. Like a circus tightrope walker, I have the faith to experiment and take risks," he says. The interior is reminiscent of the South of France, with a natural atmosphere that is not overly formal. After all, relaxation is an important part of any journey.
Phone: 03-5537-5580 (call center reservations)
- Address:
- 9F, Royal Crystal Ginza, 5-4-6, Ginza, Chuo-ku, Tokyo
- Open:
- Lunch 0:00 pm - L.O. 1:00 pm / [Weekdays, Saturday, National Holidays, Day before National Holidays] Dinner 6:00 pm - L.O. 8:30 pm
Sundays 12:00 am - L.O. 1:00 pm - Closed:
- Dinnertime on Sunday
Ristorante KURODINOリストランテクロディーノ
Phone: 03-5579-9815
- Address:
- 6F, Ginza Optica, 3-4-17, Ginza, Chuo-ku, Tokyo
- Open:
- [Weekdays, Saturday, National Holidays, Day before National Holidays] Lunch 11:30 am - 3:30 pm (L.O. 2:00 pm) / Dinner 6:00 pm - 11:30 pm (L.O. 9:30 pm)
- Closed:
- Sunday, First and third Monday
The flavor of fame
The flavor of fame
The food, wine and service are absolutely top-notch. But the synergy of the staff is what really stands out. The manager informs the chef of the customers' desires and the sommelier chooses wine that perfectly complements the dishes. Through smooth communication, teamwork and mutual understanding they tailor a uniquely satisfying experience for each customer.
Kashu pork, Chiba Prefecture's pride and joy, roasted to perfection. Its juicy fat and crisp, fragrant skin are topped with refreshing sarriette.
Sage and rosemary tagliolini with raw ham, cream sauce and intensely flavorful smoked cheese.
Chef Maruyama, previously sous-chef at Enoteca Pinchiorri Tokyo, employs subtle yet innovative technique.
The wine, hailing from Italy and 12 other countries, includes many labels from renowned wineries.
The comfortable atmosphere features warm wooden decor and simple, guest-friendly tableware.
Epicurean DNA
Enoteca Pinchiorri attracts gourmets around the world. Until 2010, the brand (with headquarters in Florence) ran a Tokyo branch where Keisuke Kuroda was sommelier. He and his faithful staff then transferred their Enoteca Pinchiorri DNA to Ristorante KURODINO. Manager Masaaki Takao and chef Kouichi Maruyama followed Kuroda with full confidence, becoming a strong team in this cozy restaurant serving small numbers of guests.
The team takes a customer's point of view, with Chef Maruyama visiting Tsukiji every day to carefully select the best seafood. His modern Italian cuisine gently engraves the natural flavors of seasonal ingredients in customers' hearts. The bounteous wine menu lists 550 wines, by price for easy selection, that complement the multi-layered cuisine. Every customer receives scrupulous service and ample personal attention in the warm and welcoming wood-paneled interior. Reasonable prices only deepen the appreciation of this fine restaurant in the heart of Ginza, Tokyo's gourmet capital.
Phone: 03-5579-9815
- Address:
- 6F, Ginza Optica, 3-4-17, Ginza, Chuo-ku, Tokyo
- Open:
- [Weekdays, Saturday, National Holidays, Day before National Holidays] Lunch 11:30 am - 3:30 pm (L.O. 2:00 pm) / Dinner 6:00 pm - 11:30 pm (L.O. 9:30 pm)
- Closed:
- Sunday, First and third Monday
Beige Alain Ducasse Tokyoベージュアランデュカストウキョウ
Phone: 03-5159-5500
- Address:
- 10F, Chanel Ginza Bldg., 3-5-3, Ginza, Chuo-ku, Tokyo
- Open:
- [Wednesday - Sunday, National Holidays, Day before National Holidays] Lunch 11:30 am - 4:30 pm (L.O. 2:30 pm) / Dinner 6:00 pm - 11:30pm (L.O. 8:30 pm)
- Closed:
- Monday, Tuesday, Summer Holidays, Year-end and New Year Holidays
The flavor of fame
The flavor of fame
The cuisine, tableware and atmosphere of Beige Alain Ducasse Tokyo share the simple, elegant philosophy of Alain Ducasse and Chanel. Chef Kojima prepares mainly domestic ingredients with an emphasis on texture in fine seasonal dishes as minimalist as Alain Ducasse fare.
The refined, minimally decorated interior was designed by architect Peter Marino, who creates Chanel boutiques around the world. It enhances the appeal of simple yet exquisite French cuisine.
Ozaki beef from Miyazaki with eggplant from Kyoto and sauteed girolle mushrooms. The flavor of every ingredient stands out.
Alain Ducasse says Chef Kojima is "the chef who best understands and applies my culinary philosophy."
Cold zucchini soup, red sea urchin and kegani (horsehair crab) from Karatsu combine intense seafood flavor with sea urchin fragrance.
The elegant French atmosphere is accented by Japanese touches including casually arranged bonsai and Kyoto lacquerware.
Elegance à la Chanel
The spirit of French cuisine maestro Alain Ducasse and fashion brand Chanel merge in this elegant Ginza restaurant that has fascinated gourmands since 2004.
Gifted chef Kei Kojima honed his legendary skills at Le Louis XV and shares Alain Ducasse's culinary philosophy that "a chef's main task is to find exceptional ingredients". He absolutely refuses to compromise on quality. If the concept for a seasonal dish is "Kamakura vegetables", he visits Kamakura every morning to personally select the finest vegetables. If he hears rumors of an exceptional ingredient, he visits the producer directly to judge for himself. Every detail is scrupulously examined, whether Ozaki beef, sea urchin from Karatsu, first-class foie gras or lobster from France.
His profound grasp of quality prevents him from sparing any effort to obtain the very finest ingredients. He knows other gourmets are watching and is dedicated to maintaining their trust.
This uncompromising philosophy extends not only to the ingredients, but to his culinary skills and the atmosphere of the restaurant. In every way, Beige Alain Ducasse Tokyo earns its sterling reputation.
Phone: 03-5159-5500
- Address:
- 10F, Chanel Ginza Bldg., 3-5-3, Ginza, Chuo-ku, Tokyo
- Open:
- [Wednesday - Sunday, National Holidays, Day before National Holidays] Lunch 11:30 am - 4:30 pm (L.O. 2:30 pm) / Dinner 6:00 pm - 11:30pm (L.O. 8:30 pm)
- Closed:
- Monday, Tuesday, Summer Holidays, Year-end and New Year Holidays
Faro Shiseidoファロ資生堂
Phone: 03-3572-3911
- Address:
- 10F, Tokyo Ginza Shiseido Bldg., 8-8-3, Ginza, Chuo-ku, Tokyo
- Open:
- [Weekdays, Saturday, Day before National Holidays] Lunch 11:30 am – 3:30 pm (L.O. 2:30 pm) / Dinner 5:30 pm – 11:00 pm (L.O. 9:30 pm)
- Closed:
- Sunday (Open if national holiday falls on a Monday, no fixed national holiday)
The flavor of fame
The flavor of fame
The warm, delightful flavors of traditional Italian cuisine meet the seasonality of Japanese fare in Nakao's signature dishes. In this summer course, for example, familiar Japanese ingredients like edamame, kegani and eel become exquisitely Italian. Using delicate Japanese heating techniques and Japanese ingredients, chef Nakao brings out flavors only achievable in the current season.
The restaurant is aptly named "Faro," which means lighthouse in Italian, reflecting the birds-eye view of Ginza from its soaring windows. Its elegant interior is perfect for fine dining on sunny days.
Kegani (hairy crab) and asparagus topped with yuzu zabaione and served with edamame salad. Fresh as a summer breeze.
Roast Bresse pigeon with buckwheat, sautéed girolle mushrooms, other vegetables and sautéed Bresse giblet filling.
After finishing your course, the popular dolce trolley brings 8 to 9 desserts that you can eat to your heart's content.
The wines are from Piedmont, Tuscany and other provinces throughout Italy. Many are available nowhere else in Japan.
Faro Shiseido
"I'm not fussy about anything in particular, but am generally passionate about ingredients, as any chef should be," chuckles Takahiro Nakao, chef of Faro Shiseido, which has earned star ratings nine years in a row. In truth, he takes seasonal ingredients to a whole new level.
His daily routine consists of going to Tsukiji market to carefully select ingredients, ritually exchanging information with other fine chefs, and selecting the best vegetables from what his greengrocer brings to the restaurant every day. Through exceptional discernment, he chooses ingredients that help fully express the four seasons of Japan. While it is common for seasonal ingredients to be especially delicious, his cuisine brings out the very best of their umami (savory flavor).
His summer dishes include edamame purée prepared with nothing but soybeans, water and salt; pasta with red wine sauce on lightly salted and grilled eel; corn prepared to fully extract the umami from its core... The finest ingredients are prepared with Italian technique to literally bloom on the plate and declare, "enjoy your summer"!
Planned and operated by Shiseido, which repeatedly makes gourmet history in Ginza, the restaurant provides exceptional service such as presentation of delectable dolce (desserts) by trolley at your table and excellent wine recommendations (by the glass) from a trained sommelier to complement your meal. Different regional Italian fare, inspired by chef Nakao, is served depending on the season. Only in Ginza can you find such luxury.
Phone: 03-3572-3911
- Address:
- 10F, Tokyo Ginza Shiseido Bldg., 8-8-3, Ginza, Chuo-ku, Tokyo
- Open:
- [Weekdays, Saturday, Day before National Holidays] Lunch 11:30 am – 3:30 pm (L.O. 2:30 pm) / Dinner 5:30 pm – 11:00 pm (L.O. 9:30 pm)
- Closed:
- Sunday (Open if national holiday falls on a Monday, no fixed national holiday)
*Articles are written based on information available at the time of publication.
More restaurants