Ginza 4-chome intersection、Directly connected to Ginza Station、和光時計台前に聳え立つ「GINZA PLACE（銀座プレイス）"。He is highly regarded internationally as an exterior design architect and has a deep knowledge of JapanKlein Dytham Architects (KDa)The façade with the motif of "FRETWORK (watermark carving)" is、It attracts the first eye as an elegant and unique design!
* Laljan will close its activities in Ginza on August 31, 2023.、The style was newly moved to Kasumigaseki in October。
〒100-0013
3-2-6 Kasumigaseki, Chiyoda-ku, Tokyo
Tokyo Club Building 2F Kasumi Dining
03-6268-8427
銀座の真ん中に位置し、On the first floor of "GINZA PLACE" in front of the Wako Clock Tower、What we are meeting this time is、He is one of the members of the Porsche Club in Taiwan、仲良くさせていただいているMario Fangとその御家族たち！
「GINZA PLACE（銀座プレイス）」1階には、日産ブランドをグローバルに発信する拠点として「NISSAN CROSSING」ショールームとなり、2There is a café on the floor.。
In the 1F cylinder type showcase in front of the entrance、Christmas tree decorated with miniature cars of successive Fairlady Z on 12/25(Day)It is exhibited until、スポーツカー世代の街行く人の視線を集めています！
Located on the 7th floor of this building that feels the bustle of Ginza、2020年12月11日にオープンし「ミシュランガイド東京2022・2023"In the、二年連続で一つ星を獲得した「Restaurant L'ARGENT」にMarioファミリーを御招待し、一緒にランチミーティングと参りましょう！
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。
Chic and modern monotone with gray tone、It will be a calm space unified with a stylish design.、This is the main dining。
The restaurant is also designed for Christmas.。
Private room reserved on this day、Mario and the Mario family (with Mario's wife, Cindy)、With two beloved daughters Silvia、Cindy's mother with Gloria、Spend a relaxing time with 6 of us。
Mario Fang
世新大學公共關係暨廣告學系 兼任副教授、Founder and President of the start-up company "CellWine"、台灣肝炎醫療策進會 秘書長
台湾で有名な戦略的および創造的な専門家であり、marketing、PR、digital、
and businessman with more than 20 years of experience in the advertising industry。
Using the experience、He is also a long-term lecturer and associate professor in the Department of Public Relations and Advertising at the University of Taipei、
PR Management and PR Strategy and Planning as Subjects、I create a curriculum such as PR case studies and give lectures.。
He is also famous as a wine lover.、世界中のワインラヴァー達と
自身が立ち上げた「CellWine」のアプリケーションにて交流を重ね、
2022In this year, we opened the first storage cellar of "CellWine" in Taipei.。
During this visit to Japan,、Towards Christmas、1Mario's family planning a week-long holiday stay。Make your Ginza hotel your stay a base、I heard that it is filled with an overcrowded restaurant schedule every day and night.。Despite such a busy schedule、Thank you Mario for contacting me.、We had a special half course prepared for us.。Why is、彼らは夜に「みかわ是山居」の天ぷらが待っているからです（笑）
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 can only be found here from Ginza.。
The manager, Kibou Ogura, will open the champagne that the owner gave you as a gift! From us to Mario、日本初入荷のChampagne「Jacques Lassaigne × Kisui Nakazawa」を贈呈。
One opening、Manager Ogura introduced himself in fluent Chinese。That's all I can say in Chinese.、After that、英語でスマートにサーヴしてくれる姿がとても印象的でした！（感謝）
4年振りの再会を祝して乾杯！
Best wishes to Mario and Mario’s family during this holiday season!!
「J. ヴィニエ・シャンパーニュ・オラ・アルバ・グラン・クリュ」
コート・デ・ブランにクラマン、O'Walee、With three grand crus of Shuilly、J. Vignier growing only Chardonnay。9Natalie, the owner of the farm, is in charge of the field and cellar.、My brother takes charge of the business。Family friends、Working with brewer and biologist Sebastian Nickel、Champagne in pursuit of true terroir。In Japan Lover、Pay attention to etiquette like a brush。Ripe and powerful attak with honey and spices、For the smell of ginger、Bursting with nutty biscuits and nuances of exotic tropical fruits。
一品目と共にJunichi Katoシェフが出向いてくださいました。
Chef：Junichi Kato
1982Year born、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、
Awarded one Michelin star here for the second year in a row。
"Gault&Millau）Won 3 tocks in、To the present。
「鳥取 ズワイガニ」
一皿目のアミューズブーシュは、Bite-sized finger tart made with plenty of Tottori snow crab。Spinach puree and gentle flan flavor、アクセントに添えた静岡産フレッシュキャビア「HAL CAVIAR（ハルキャビア）」の塩気がベストマッチング！
見目麗しい前菜の登場！
ホワイトグリーンカラーのソースを纏わせれば完成です！
「鹿児島 カンパチ」
カンパチをマリネし、Combination with compatible apples。Salad with herbs、Served with powdered sorbet of Western hollyhocks。Delicate and light taste、フレッシュな林檎の酸味と甘味にカンパチとのハーモニーが素晴らしい一皿です！
"Homemade Bread Sourdough Bread"
Homemade bread sourdough bread based on rye、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、With fresh butter that we are making、Served with two kinds of thick whipped butter combined with charred butter and buttermilk。この日はキャラメルとナッツテイストで楽しみます！
メインディッシュの登場です！
「北海道 蝦夷鹿」
蝦夷鹿のしっとりと柔らかく濃い味わいの内腿をロースト。Wearing a sheet made of blackcurrant、Served with pickled beets or roasted andives imitating petals。赤ワインを煮詰めて胡椒を利かせたソースポワヴラードの濃厚さにカシスの酸味が良く合います！
儚げなデンマークの冬を模したデセールの登場！
「ラムレーズン」
加藤シェフが修行したデンマークの寒い冬の景色を表現した一皿。Vanilla and whipped cream are powdered to resemble snow.、Inside, homemade pickled rum raisin ice cream served with banana puree。Conscious of the SDGs、A nice approach that sprinkles cocoa powder on the estragon stems used in cooking and resembles dead branches。The combination of refreshing aroma and rich rum raisins exudes an adult taste.、冬を堪能するに相応しい秀逸なデセール！
料理説明の英語のアナウンスに対して、Her daughter Silvia interprets into Chinese from time to time.、She explained it to her grandmother, Gloria.、A scene where you can feel the warm family love of Silvia with grandma thoughts。
What is Silvia at an American university?、When this winter break is over、It is said that the life of separation will begin again.、家族での時間をとても大切にされている愛溢れるファミリーです！
ミニャルディーズの登場に、I looked at the sphere vessel and said, "I have、コレ！」とCindyからすかさずコメントが入りました（笑）
「本日のミニャルディーズとコーヒー」
加藤シェフの生まれ育った静岡県が誇る掛川茶を用いたボンボンショコラ。Hemispherical and planetly beautiful alms。
Rich chocolate mousse with black tea Earl Grey and caramel。アールグレイ好きな私のお気に入りでもあります！
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、Macaroons、Marshmallows with lemon。
This time、Thanks to the special reduction in the number of dishes、The best amount for us who eat small、最後のミニャルディーズまでペロリと美味しく平らげることが出来ました！
食後に眺望の良いテラス席へ移動し記念撮影。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となります！
時計台を背景に家族写真。
Gloriaさん、Silvia、Cindy、Marioの素敵な家族たち。
Thank you for coming to today!! I hope to see you soon in Taiwan!!
最後に加藤シェフを交えて一緒に記念撮影を。
This time the、Marioたちのスケジュールと胃袋の関係で特別にハーフコースにしていただきましたが、Marioからは「再訪したい！」と嬉しいメッセージをいただけて、皆さんにお気に召していただけたようで嬉しい限り。次回は是非フルコースで堪能してもらえたらと思います！再見大家！
Restaurant L'ARGENT
Address：〒104-0061 GINZA PLACE7F, 5-8-1 Ginza, Chuo-ku, Tokyo
Contact 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-
Tue ~ Sun, holiday, celebration：Dinner 17:30-23:30（ L.O.20:30-
Bar：16:00-23:00（ L.O.22:30-
Closed on Mondays：Monday
https://largent.tokyo/
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