Archives: Travel Post

The first Italian restaurant after the war, located in an alley close to the Ginza 1-chome intersection. Founded in 1953, it is a good old Japanese Italian that has been loved by many people for over 70 years. Including mixed pizza for 1760 yen, Italian rustic home-cooked meals are lined up. Set of lunch time 1100 yen ~. Dinner course 5500 yen ~.

Right from Tokyo Metro Ginza Station, right in front of Wako Clock. Ristorante where you can enjoy luxury grilled dishes and authentic Italian baked in griddle. They are made of selected materials, including vegetables grown in-house, as well as specialty wagyu beef with good meat quality and stability, and juicy three-yuan pork. A chef with training in Italy wields his arms. Gorgeous atmosphere in the shop with a spiral staircase in the stairwell.

The seafood restaurant Ginza KAZAN in the heart of Ginza. The menu does not use any meat, only fish and vegetables. The charm is that you can eat seafood in the world. They offer extreme seafood in cooking methods suitable for the ingredients, such as "Cat's Eye Oyster", which has an exquisite balance between saltiness and creaminess, and "Angel's Shrimp" from New Caledonia, which has a strong flavor component.

Ristorante offers a modern and nostalgic menu studded with the essence of the four seasons of Japan. Lunch is a course and dinner is a varied course. Enjoy the sommelier's selection of wine from all over Italy. You can also overlook the night view of Ginza from a middle room for 4 to 8 people and a large private room for 10 to 18 people.

The Italian bar on the first floor of the "Mikasa Kaikan" at Ginza 5th Street. The shop is full of white and black, with plenty of wood and marble, and a rich space with a sparkle of chandeliers. You can enjoy a casual-style lunch in the daytime, Italian or afternoon tea in the café time, and a glass of wine and antipasto in the evening.

Feel free to enjoy real Neapolitan pizza and Southern Italian cuisine baked in a wood-fired kiln. An elongated four-story single house standing on Ginza 1st Street. On the first floor there is a wood-fired kiln made by an Italian craftsman, and the kiln-baked pizza, which is baked at once in a 500-degree wood-fired kiln, is fragrant, and the edge is mochi mochi. The dish is a southern Italian dish that makes the most of the original taste of the ingredients such as fish, shellfish and vegetables. It recreates the taste of the old-fashioned traditions of each province such as Sicily and Campagna.

Located in Ginza, the entire floor is a planetarium space. It is a romantic spot that is far from everyday life and attracts the attention of women from a wide range of generations. Infants and elementary school children are up to 17 o'clock.

You can enjoy stylish dishes using seasonal ingredients in a space where you can experience the philosophy and beauty of designer Giorgio Armani. Only at lunchtime elementary school students, English speaking staff are enrolled. The course is from 12,000 yen for lunch and 20,000 yen for dinner. In addition, at the Unge bar on the 11th floor, afternoon tea set in the daytime (6000 yen on weekdays, 7000 yen on Saturdays and Sundays, holidays, 7000 yen, free flow for 90 minutes of cafe drinks, 2 hours, reservation required), aperitivo box in the evening (12,000 yen, drink free flow 90 minutes, reservation required) we have prepared. * Service fee included.

A hideaway French restaurant in Ginza. Chefs who honed their skills under Mr. Fernand Arranbit and Jacques Sibois. Through the sensitivity of the chef, the change of season is expressed in a dish that is conscious of classics and modernity. Based on the French tradition, you can meet the authentic taste of a chef who expresses Esprit as a Japanese, as well as a sophisticated wine list and fine service. While cherishing the methods of cooking, it is a restaurant that pursues the changing sense of season and local consumption unique to Japan, while sticking to the way of being a Japanese person.

Founded in 1973, it is one of the most famous stores in Tokyo. Under the executive chef Olivier Chégnon, it spins innovation into the tradition. I want to enjoy the supreme French, whose cuisine, space and service are all said to be the highest peak.