Ginza 4-chome intersection、Directly connected to Ginza Station、"GINZA PLACE" towering in front of the Wako Clock Tower。Featuring "Klein Dytham Architects (KDa)" who is highly acclaimed internationally as an exterior design architect and has a deep knowledge of Japan, the façade with the motif of "FRETWORK (watermark carving)" is、エレガントで個性溢れるデザインとして一際目を惹きます！ 虎ノ門移転オープン「レストラン ラルジャン」パリと北欧のエッセンスと和の季節感を生かしたモダンフレンチ ※ラルジャンは2023年8月31日をもちまして銀座での活動に幕を閉じ、The style was newly moved to Kasumigaseki in October。 〒100-0013 東京都千代田区霞が関3丁目2-6 東京倶楽部ビルディング 2F 霞ダイニング 03-6268-8427 Located on the 7th floor of this building that feels the bustle of Ginza、2020Since opening on December 11, 2022, we have already received one star in the Michelin Guide Tokyo 2022 to Restaurant L'ARGENT! Chic and modern monotone with gray tone、A unified calm space spreads with stylish design、Confirm your reservation at the reception。 The store name with the meaning of "silver" is、It is named from the desire to convey new value that has never existed in this city until now。 The 8 counter seats are called "BAR L'ARGENT"、16:00-23:00In the open。Bar food supervised by Chef Kato is also substantial.、While occupying the night view of Ginza's prime location、It can be used as a bar for everyday use! Greet your guests、In a 2015 work by Belgian artist Jean-Luc Moerman、Bold hues and meticulous, intricate touch of the painting will give you an uplifting feeling! The main floor has 28 seats while maintaining a spacious spacing、An open space with a high ceiling becomes a dining room.。 This time to the innermost corner seat。This is a high-back sofa seat drawn in a semicircle、You can enjoy a relaxed posture even for a long meal、It would also be nice to have a view of the entire floor.。I also recommend the seat in front where you can see the state of the kitchen, ♪ and the lunch menu is、"Larjan Lunch Course" will be only one course of 9,350 yen (excluding service charge including tax)、"Wine pairing" 7,700 yen (excluding service charge including tax) is also possible。 A table surrounded by ladies and gentlemen in polished wine glasses。While feeling the rhythm in the nimble movement of the staff、It is the start of a moment that makes you feel the gentle passage of time! For a toast I ordered a glass of champagne、Chef Sommelierの福田遼矢（Ryoya Fukuda）さんにサーヴしていただきましょう！ 「ヴァンデミエール ブリュット ドワイヤール （Cuvee Vendemiaire Brut Doyard）」 シャルドネの聖地として名高いコート・デ・ブランの4つグラン・クリュのブレンドから成るブラン・ド・ブラン。Fresh green apple acid and clear mineral feeling、Expressive aromas are elegant and of quality、Biodynamic as the motto、Because it values the original taste of nature with a small amount of dossage、ピュアな果実味を楽しめます！ 食材はほぼ国産にこだわり、Chef Kato himself Japan the menu that arranges carefully selected ingredients from all over the country、Production area also disclosed。Chef Kato's dishes are、While incorporating the essence of Scandinavia into the base of French cuisine that has been cultivated、Using ingredients unique to Japan and rich climate、We offer modern French that is only here that originates from Ginza。 Cheers to the first Ginza date in a long time without a couple's water! You can go out once in a while like this.、我が家の愛犬ショコラのお守りをしてくれる友人Aに本当に感謝しています！ ペンダントライトに透かし、That golden-tinged lustrous color that emerges is、Symbolism of ripe wine。時間経過による変化の振り幅も楽しめる余韻の長いシャンパーニュです！ 一品目と共に加藤順一（Junichi Kato）シェフが出向いてくださいました。Although it may be the same Shizuoka Prefecture resident、とてもフランクに接してくれる親近感溢れるシェフに御挨拶！ シェフ：Junichi Kato Born in 1982、Born in Kakegawa, Shizuoka。2003Graduated from Sentsuji Culinary College France。Joined Shiba Park Hotel "Tateru Yoshino"。2007Became a sous chef at the Hôtel de Yoshino of the Year。2010In Paris "Astrans" he worked under Pascal Balbo.。2012Year Danish "AOC"、Returned to Japan after experiencing "Restaurant Marshall"。2015In the year he became the chef of "Sublim"、Awarded one Michelin star。2020 December、With the opening of Ginza "Larjean", he became the chef of the same restaurant、Even here we get one Michelin star.。"Gault&Millau)" won 3 tocks.、To the present。 「宮城 ムール貝」 三陸・宮城のムール貝を白ワインで火入れした後、Pickled like escabeche and laid out on crispy crustad、Softly wrapped in grilled aubergines espuma、Served with caviar and hoshi su on top。Finger food in one bite。Smooth espuma of fragrant baked aubergines spreads in the mouth、Can feel acid in the accent、食欲を増進させる夏に相応しい一皿となります！ 二皿目はManagerの小倉希望（Kibou Ogura）さんがサーヴしてくださいます。I learned the name "hope" from the business card I received later.、I involuntarily asked, "Is it your real name?"。なかなかお目にかかれない素敵な御名前ですね♪ 「鹿児島 喜界島とうもろこし」 加藤シェフの師匠にあたる「タテル・ヨシノ」の吉野建氏の出身地でもある喜界島から、Stocking fresh corn of very sweet varieties、Freshly baked pancakes are finished。Top, accompanied by Royrom caviar, which Sweden boasts to be "more than caviar" and fresh pickled elderflower。What is Royrom Caviar?、Refers to the egg of a fish belonging to the white trout family that inhabits the Nordic Baltic Sea sandwiched between Sweden and Finland、With a fish named Loy、Because it is a fish egg (rom)、It's called Royrom.。The taste of bright orange roy rom caviar full of transparency is、It has a mild and very elegant flavor。熱々でふっくらと焼きあがったとうもろこしの甘みたっぷりのパンケーキと共にいただきます！ 「千葉 コチ」 旬の魚料理には千葉・房総半島のコチを用いて、In a dish inspired by ceviche。Celery or green pepper、Carving the Strawberries、It is combined with a kochi that has been dehydrated and brought out the umami taste。On the、Served with tomato consommé jelly and seaberry sorbet with liquid nitrogen、Just enjoy the refreshing sour taste、洋に和をうまく融合させた一品！脱水させたコチの弾力味溢れる旨味が噛めば噛むほどに後を引く美味しさです！ お次は、It is one of the specialties based on Kakegawa tea that Chef Kato was born and raised in Shizuoka Prefecture,、It's served at night.、今回特別にランチメニューに組み込んでくださいました！まるで抹茶ロールのようなインパクトのある出立ちで登場！ 加藤シェフの故郷であり、Kakegawa City, Shizuoka Prefecture, where your parents' home is located, is also a famous tea producing area、"Foie gras terrine" using this year's new tea that Chef Kato's grandparents are growing in Kakegawa。 「静岡 掛川茶×フォアグラ」 鶏出汁でトーション仕立てにしたフォアグラは、By finishing in the oven carefully, excess fat is removed.、For a refreshing tailoring。Covered with a cream sauce that makes you feel mellow new tea、A dish that wraps the rich richness of foie gras with fragrant tea。Add glamour with roasted fragrant pistachios and latafia jelly that you can enjoy the gentle sweetness of grapes、It is decorated with a more concentrated Kakegawa tea sauce。While admiring the beautiful foie gras cross-section of pinkish shades、一口ひとくちの余韻を楽しみます！ こんがりと焼かれたサクサクのブリオッシュに添えれば、相性も抜群！ 「自家製パン サワードウブレッド」 ライ麦をベースにした自家製パン・サワードウブレッドは、Whey and shrimp beer are used.。Why、Is it limited to shrimp beer? He told me that。Based on the historical fact that the first store of the beer hall "Ginza Lion" on the basement 2nd floor of this building was the same as the address of the same building as Ginza 5-chome 8-1、Limited use to "Ginza Lion" shrimp beer。Homemade yeast is、Chef Kato was enrolled in a bakery during his training in Denmark.、Take home the yeast cultured from the bakery.、It's still being used today.。For sourdough bread that feels the aroma of rye and firm umami、Every morning、Fresh butter that is making a squeaking sound in the kitchen、Served with two kinds of thick whipped butter combined with charred butter and buttermilk。 「和歌山 スズキ」 メインの魚料理は、Suzuki's Viernoise in Wakayama。Spices and herbs、Wearing bread crumbs with cheese、The surface is fragrant and the inside is plump and baked.。It is served with a sauce that takes advantage of the umami and acidity of salt-dried tomatoes.。Served with vegetables、Sautéed Pecoros、Pickled red onion、Green asparagus、ネトル（イラクサ）のペーストや酸味のアクセントが楽しめるオゼイユなどを添えて！ 「岩手 ホロホロ鶏」 メインの肉料理は、岩手の「石黒農場」のホロホロ鶏の胸肉をシンプルにロースト。Wearing a thin sheet made of apples and onions、Summer truffles and amaranth、Pasted potatoes rolled up and served with fried garnish。At "Ishiguro Farm" in Hanamaki City, Iwate Prefecture, which is also a hot spring resort、Build a chicken coop on a vast site、Use the hot springs that spring up to lay down floor heating, etc.、It is successful in breeding holoholo chickens that are difficult to raise in Japan with four seasons、The only dedicated farmer of holoholo chickens in Japan。What is a holoholo chicken?、In the pheasant family of birds inhabiting the tropics、It is also said to be the queen of birds of prey、No smell or habit、柔らかくジューシィーな肉質でコク深い味わいが楽しめます！ 「長野 ラベンダー」 本日のデセールは、Edible lavender in Nagano。Sneak mascarpone and ice cream under the disc、Raspberry Chocolat、Rasberg boiled with apple vinegar、With viola。You will be served while breaking the disc made by combining lavender vinegar and milk! Lavender desale that shines in a chic outfit on a gray bowl、その味わいも見た目通りの大人の味わいとなります！ 食後のドリンクとミニャルディーズは、We will move to the terrace seat with a good view。銀座和光時計台を正面に見下ろす風景は、何とも贅沢なロケーション！ 外気に触れ、A moment while feeling the bustle of Ginza with your own skin。車の音や人の流れ、全ての喧騒が普段静岡では味わうことのないBGMとなっています（笑） 謎の球体を抱え、再度顔を見せてくれた加藤シェフ。Apparently、ミニャルディーズの入った器で蓋を取れば三段重に。Now、一つひとつの小菓子を説明していたただきましょう！ 「ミニャルディーズ①」 ミニャルディーズの一段目は、焼きたてのパンケーキ。こちらはデンマークの伝統的なパンケーキで、現地ではテニスボールぐらいの大きさになるようですが、In order not to become a small candy、It seems that it is baked cutely with a takoyaki (laughs) This pancake has、Sneak up on Reverb Jam! "Mignardiz (2)、③、(4)" The second stage is、The color is also adorable and incorporates three kinds。山形を代表するブランドさくらんぼ佐藤錦のタルト、銀座界隈を飛び回るミツバチから採れる高貴な銀座はちみつを使った四層のケーキ、幻の果実・ポポーのマカロン。懐かしい思い出のあるポポーに思わず声を上げると「30人に1人ぐらいしか知らないポポーを御存知なのですね」と笑みを浮かべる加藤シェフ。ポポーは以前、果実のまま頂いたことがあり、It's a mysterious fruit.、It's something I googled at the time.。It has a sweetness with a complex taste, like mango or banana plus coconut、And yet, I could feel the refreshing smell like pineapple.、Popo can enjoy the taste just like a tropical fruit。忘れるはずがありません！ 「ミニャルディーズ⑤」 三段目は、紅茶のアールグレイとキャラメルを使った濃厚なチョコレートムースは、とろける美味しさです！ どの小菓子もプティサイズでありながら、きちんと主張をしてくる逸品揃い！コーヒーに合わせて楽しみます！ 「コーヒー」 この日は生憎の天候で雨が散らつく中ではありましたが、逆に夏の涼を感じられる過ごしやすいテラス席となり、Eyjafjallajökull、時計台と睨めっこ。 Ringing from the Wako Clock Tower、14The sound of a bell announcing the time。Feel the majesty in the quaint appearance reminiscent of the good old days.。 パリにはパリの、コペンハーゲンにはコペンハーゲンの料理があり、ここ銀座では、「本場の味そのまま」でも「懐かしい銀座ノスタルジー」でもない、一から築き直すような気持ちで「L’ARGENT」の料理を作り上げていきたいと願う加藤シェフの心意気が感じられた料理たちを堪能。最後に加藤シェフと小倉マネージャーと一緒に記念撮影！また是非足を運びたいと思います！ レストラン ラルジャン（Restaurant L’ARGENT） 住所：〒104-0061 東京都中央区銀座5-8-1 GINZA PLACE7F お問合せTEL：03-6280-6234 Reservation number：050-5384-9609 Hours of operation： Tue ~ Sun, holiday, celebration：Lunch 11:30-15:00（ L.O.13:30） 火～日・祝・祝前：Dinner 17:30-23:30（ L.O.20:30） Bar：16:00-23:00（ L.O.22:30) Closed：On Monday..
