Modern French that can only be experienced here where you can feel the chic of the "Restaurant L'ARGENT" era in Ginza, Tokyo

Ginza 4-chome intersection、Directly connected to Ginza Station、"GINZA PLACE" towering in front of the Wako Clock Tower。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!

Located on the 7th floor of this building that feels the bustle of Ginza、2020As early as it opened on December 11, 2011, "Michelin Guide Tokyo 2022、2023"And、2Awarded one star for the first year in a row.Restaurant L'ARGENT"To!

Toranomon relocation opening "Restaurant L'Arjean" Modern French that makes use of the essence of Paris and Scandinavia and the sense of the Japanese season

* 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

It means "silver" in French.、The name of the store was named after the desire to convey new value that has never existed in this city before.L'ARGENT"。

Chic and modern monotone with gray tone、Providing a calm space unified with a stylish design。8 counter seats are as "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 the 2015 work of the Belgian artist "Jean-Luc Moerman"、The bold hues and meticulous, intricate touches of patting give an uplifting feeling。

The main floor has 28 seats while maintaining a spacious spacing、An open-air dining room with high ceilings。

"THE PENINSULA TOKYOA membership-based beauty clinic located in "CLINIC 9ru"Head straight to Ginza、Luxury MediaSatissDirector and Editor-in-Chief of：Kiyoharu NakayamaLunch meeting。Speaking of Mr. Nakayama、「Champagne」。Although it is still a bright day,、I would like to express my gratitude for your hard work on this day.、I will accompany you ♪

Champagne "Ruinart Blanc de Blanc Brut
（Ruinart Blanc de Blancs Brut"

The world's oldest Champagne house "Ruinart"。Commitment to the refinement of Chardonnay varieties、Champagne is produced by traditional manufacturing methods that have been refined for centuries.、With a delicate, long-lasting pearl-like foam、You can enjoy a smooth and well-balanced taste。

L'Argent's weekday limited lunch course is a one-course course of ¥ 12,000 (tax included, excluding 10% service charge) and consists of 6 dishes + mignardiz dishes.、Amazing ingredients from all over JapanJunichi KatoChef's experience and sensibilities、Cherish encounters and thoughts、While playing the role of a bridge between guests and producers、Wishing you all happiness、We offer meals that can only be experienced here。

He has been active in the publishing industry for many yearsKiyomi NakayamaLuxury media launched by "Satiss"Now、In pursuit of "true luxury"、By providing the highest quality content and experiences,、We are helping to enrich the lives of high-end people。The concept is "luxury without herds - and、Connoisseur's Dream"、It teaches us to enjoy life based on "travel"。In a conversation with Mr. Nakayama,、Every story told, including the smallest things,、It comes from "experience"、Interesting words that attract people are always flying around.、So much so that you can't help but be captivated。As an aside、The pins attached to the chest are、With my late dog、It is a feeling that I feel close to as a dog lover。

At the counter where you can see the state of the kitchen、Chef Kato is seen performing a detailed final check of the dishes to be delivered to the guests.。

First of all,、Start with the first dish, which is bite-sized and easy-to-eat finger food。

Shizuoka "Gold Rush"

Hot pancakes made with Chef Kato's local corn "Gold Rush" from Kakegawa。Less starch、Because of varieties that contain a lot of sucrose instead、Brown well and add aroma。In Denmark, where Chef Kato trained, it is a snack that can be enjoyed in one bite with Loy, a fish egg called Loy, which is a member of the white trout family, and pickled edible flowers and herbs。Moist pancakes with a strong sweetness of corn。

Next in line、A dish that is completed by pouring a wonderfully glossy green and white marble-colored sauce。

Miyagi "Hatakeyama's scallop"

"Forests nurture the ocean"、20For more than a year, you have been planting a forest that spreads just behind the sea of Karakuwa in Miyagi.、In the sea where phytoplankton flows in abundant、Mr. Hatakeyama's "scallops" are cultivated with scallops and oysters of excellent quality in terms of size and flavor。The delicious scallop is accompanied by a white disc with the scent of roses.、I will eat it together while breaking it down。Dill in buttermilk、Served with a fragrant sauce with color。A dignified star-shaped beautiful polygi is an eye-catching accent。

Chef Kato's specialty "fermented mushrooms" are also poured soup on the tabletop.、It is a fragrant appearance。

Shizuoka "Fermented Mushroom"

Shizuoka is the most delicious restaurant in Japan at the foot of Fuji.Hasegawa agriculturalMushrooms arrive every morning。Drifting with a mellow scent、Hasegawa's mushrooms with a subtle sweetness、raw、saute、Unleash the full potential of fermentation and mushrooms、Rich specialties packed into one dish using different cooking methods。At the bottom, egg yolk paste is hidden.、If you combine them while breaking them in the middle、You can enjoy it with a rich taste。

'Bread'

Run by a Danish shopkeeper in Hiroo, Shibuya-ku, "BRØD Freshly baked campagne is prepared。Campagne slowly fermented with home-cultured sourdough grown in Denmark。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。

The fresh fish of the day is "Hagi's sweet snapper" from Yamaguchi。Pour in a light green clear sauce of clams and green onions to complete。

Yamaguchi "Hagi's Sweet Snapper"

Because the delicate "sweet snapper" is steamed and grilled with wakame seaweed、The flesh is plump and fluffy。It is paired with a sauce full of flavor made only from clam broth and green onions。

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 "Sublime"、1 Michelin star。2020 December、With the opening of Ginza "Larjean", he became the chef of the same restaurant、2022、2023Awarded one Michelin star for the year and two years in a row。"Gault&MillauWon 3 tocks in、To the present。

Just the other day、TBS TV's popular program "Job Tune"In the、2023Broadcast on August 5, 2019Freshness Burger Ichi Push Menu VS Top ChefBecause he appeared with the seniors of first-class chefs in the judge of、I'm sure many of you have seen this playful smile。

Kyoto "Yaei no Nanaya Duck"

In Kameoka, Kyoto、Rivers around the perimeter、Field、country、On a farm of about 1,000 tsubo surrounded by mountains、1"Nanaya ducks" are carefully raised with a very small number of birds, with only about 40 birds shipped per day。Chef Kato says that it is the most delicious duck in Japan。Roast in the oven, sprinkled with honey and spices,、In a sauce with truffles。"Nanaya duck" grown in a place rich in nature、A delicious taste with a rich and strong flavor that runs through your brain。Garnish、From the front, the potato confit is croissant and fried to a crisp, and the truffle is shaved、Served with herb cheese。Kohlrabi in ravioli style。Sneak unripe blue strawberries into watercress。It will be a sautéed jumbo lick from Noto。

Next in line、Colorful "Herb & RoseFreeze the roses with liquid nitrogen and crush them.、A style that is finished by wearing it in a desale。

Video time with a mobile phone in one hand to capture the glossy moment of the falling rose。

Enjoy the beauty and scent of the unfading rose as it is.、It is a cool production that is happy in summer。

Kumamoto "Herb" & Rose's Rose"

Kumamoto's "Herb & RoseIn the soil where roses grow from the farmer of、Chef Kato, who heard that volcanic ash is abundant,、A dish conceived with the image of a combination of roses and ash。Rose ice cream resembling a volcanic rock、Lumpy bubble meringue coated with bamboo charcoal、Served with vanilla powder that resembles volcanic ash。Vessel、From monotone tones without color、Although it seems inorganic at first glance、At the moment when rose petals are added、For a production that seems to be accompanied by the passion drawn by Chef Kato、I can't help but smile。

Shizuoka "Mignardiz"

Chef Kato, who also serves as a food ambassador for Shizuoka, uses plenty of ingredients from Shizuoka, his hometown, 5 kinds of mignardiz。Served in a spherical three-tiered vessel。

Bonbon chocolate using Kakegawa tea, which Chef Kato was born and raised in Shizuoka, is proud of。The hemispherical shape is as beautiful as a planet, and the rich scent of matcha wafts in the air。

It has a sweetness with a complex taste, like mango or banana plus coconut、And yet, I could feel the refreshing smell like pineapple.、A phantom fruit that tastes like a tropical fruit, a pawpaw macaron。Crispy brown sugar cookies、Petit tart made with large blueberries from Shizuoka。

Rich chocolate moustalt made with Japanese black tea、Coated with caramel、Deliciousness that melts with a fragrant and smooth texture。At Mignardis, where the high quality of each item stands out、I feel the good of my mouth until the very end。

"Coffee"

Ms. Nakayama、In your busy schedule、Thank you very much for sharing your valuable time with us。Thank you for your continued support。

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：
Lunch：11:30-15:00 (L.O.13:00)
Dinner：18:00-23:00 (L.O.20:30)
Bar：16:00-23:00 (L.O.22:30) *Tuesdays only 18:00-23:00 (L.O.22:30)
Closed on Mondays：Monday
https://largent.tokyo/