"GINZA PLACE" stands tall in front of the Wako Clock Tower, directly connected to Ginza Station at the intersection of Ginza 4-chome. The exterior design architect is highly regarded internationally and has a deep understanding of Japan.Klein Dytham Architects (KDa)Featuring a design inspired by "FRETWORK (openwork)," the facade is particularly eye-catching with its elegant and unique design!
*L'Argent closed its Ginza location on August 31, 2023, and relocated to Kasumigaseki in October with a new style.
100-0013
3-2-6 Kasumigaseki, Chiyoda-ku, Tokyo
Kasumi Dining, 2nd Floor, Tokyo Club Building
03-6268-8427
Located on the 7th floor of this building, which has a lively atmosphere in Ginza, it opened on December 11, 2020, and has already seen a surge in popularity.Michelin Guide Tokyo 2022" received one star in "Restaurant L'ARGENT"fart!
A chic and modern monochrome space unfolds, with gray as the base color, creating a calm and stylish design. Reservations are confirmed at the reception.
The shop's name, which means "silver," was chosen with the desire to convey a new value that had never existed in this town before.
The 8 counter seats are open as "BAR L'ARGENT" from 4:00 PM to 11:00 PM. With a wide selection of bar food supervised by Chef Kato, you can enjoy the night view of Ginza all to yourself and use it as your regular bar!
Guests will be greeted by a 2015 work by Belgian artist Jean-Luc Moerman, whose bold colors and meticulous, complex brushstrokes create an exhilarating atmosphere!
The main floor is a spacious dining area with high ceilings and 28 seats, all spaced comfortably apart.
This time, we opted for the corner seat at the very back. This high-backed sofa seating area, arranged in a semicircle, allows for a relaxed dining experience even during long meals, and offers a great view of the entire dining area. The seats closer to the front, where you can see the kitchen, are also recommended!
The lunch menu consists of only one course, the "L'Argent Lunch Course" for 9,350 yen (tax and service charge not included), and a "Wine Pairing" option is also available for 7,700 yen (tax and service charge not included).
A table surrounded by ladies and gentlemen, with polished wine glasses. The lighthearted movements of the staff create a sense of rhythm, yet the moment begins with a feeling of leisurely time passing!
Let's order some champagne for a toast, and have it served by Chef Sommelier Ryoya Fukuda!
"Vendémiaire Brut Royal"
(Cuvee Vendemiaire Brut Doyard)
This Blanc de Blancs is a blend of four Grand Cru vineyards from the Côte des Blancs, renowned as the mecca of Chardonnay. It boasts a fresh green apple acidity, clear minerality, and an expressive aroma that is elegant and refined. Adhering to biodynamic farming principles and using a low dosage to preserve the natural flavor, you can enjoy its pure fruitiness!
Chef Kato insists on using almost exclusively domestically sourced ingredients, and his menu, which features ingredients personally selected from all over Japan, also discloses the place of origin. Chef Kato's dishes combine the foundation of his cultivated French cuisine with elements of Scandinavian cuisine, while utilizing Japan's unique and rich local ingredients to offer a modern French cuisine that can only be found here in Ginza.
Cheers to our first date in Ginza as a couple in a long time! I'm so grateful to my friend A for looking after our dog, Chocolat, so that we can go out like this once in a while!
When illuminated by a pendant light, its golden, lustrous color is a symbol of a mature wine. This champagne has a long finish, and you can enjoy the way its character changes over time!
Chef Junichi Kato came to meet us along with the first dish. Perhaps because we're both from Shizuoka Prefecture, we were able to greet the very friendly and approachable chef!
Chef: Junichi Kato
Born in 1982 in Kakegawa City, Shizuoka Prefecture. Graduated from Tsuji Culinary Institute's French branch in 2003. Joined Tateru Yoshino at Shiba Park Hotel. Became sous chef at Hotel de Yoshino in 2007. Worked under Pascal Barbot at Astrance in Paris in 2010. Returned to Japan after gaining experience at AOC and Restaurant Marshall in Denmark in 2012. Became chef at Sublime in 2015 and earned one Michelin star. In December 2020, with the opening of L'Argent in Ginza, he became the chef of the restaurant, where he also earned one Michelin star.Gault & MillauThey won 3 Tokk in "[Title of the show]" and have been there ever since.
"Miyagi Mussels"
Mussels from Sanriku, Miyagi Prefecture, are cooked in white wine, then pickled in vinegar like escabeche. These are then spread on crispy croutads, gently wrapped in roasted eggplant espuma, and topped with caviar and shiso leaves. This bite-sized finger food offers a delightful contrast of savory roasted eggplant espuma and a hint of acidity, making it a perfect summer dish to stimulate your appetite!
The second course was served by Manager Kibou Ogura. Later, I learned her name was "Kibou" from her business card and couldn't help but ask, "Is that your real name?" It's a lovely name that you don't often come across!
"Kagoshima Kikaijima Corn"
Fresh, exceptionally sweet corn is sourced from Kikaijima Island, the hometown of Tateru Yoshino, Chef Kato's mentor, and used to create freshly baked pancakes. Topped with Loyrom caviar, which Sweden boasts is "better than caviar," and fresh elderflower pickles. Loyrom caviar refers to the eggs of a fish belonging to the white trout family that inhabits the Baltic Sea in Northern Europe, between Sweden and Finland. The name comes from the fish's name (Loy) and its eggs (rom). The translucent, vibrant orange Loyrom caviar has a mild and very elegant flavor. Enjoy it with the piping hot, fluffy corn pancakes bursting with sweetness!
"Chiba Kochi"
For this seasonal fish dish, we've used flathead fish from the Boso Peninsula in Chiba Prefecture, creating a dish inspired by ceviche. Celery, green chilies, and myoga ginger are chopped and combined with the flathead fish, which has been dehydrated to enhance its flavor. Topped with tomato consommé jelly and a sea buckthorn sorbet made with liquid nitrogen, it offers a refreshing tang and is a dish that beautifully blends Western and Japanese flavors! The elastic texture and rich flavor of the dehydrated flathead fish leave a lasting impression with every bite!
Next up is one of Chef Kato's specialties, featuring Kakegawa tea, a proud product of Shizuoka Prefecture where he was born and raised. It's usually served in the evening, but he's kindly included it in the lunch menu for us this time! It makes a striking appearance, almost like a matcha roll!
Chef Kato's hometown and family home is in Kakegawa City, Shizuoka Prefecture, a famous tea-producing region. The "Foie Gras Terrine" uses this year's new tea grown by Chef Kato's grandparents in Kakegawa.
"Shizuoka Kakegawa Tea x Foie Gras"
Foie gras, prepared in a torsion style using chicken broth, is slowly finished in the oven to remove excess fat, resulting in a light and refreshing dish. Covered in a creamy sauce reminiscent of fresh green tea, this dish envelops the rich flavor of the foie gras in the aroma of tea. Roasted pistachios and ratafia jelly, which allows you to enjoy the gentle sweetness of grapes, add a touch of elegance, and it is finished with a concentrated Kakegawa green tea sauce. You will be captivated by the beautiful pinkish cross-section of the foie gras as you savor each bite and the lingering aftertaste!
It pairs perfectly with crispy, perfectly toasted brioche!
"Homemade bread, sourdough bread"
The homemade sourdough bread, based on rye flour, uses whey and Yebisu beer. They also explained why they specifically use Yebisu beer. Based on the historical fact that the first branch of the beer hall "Ginza Lion," which is also located on the second basement floor of this building, was at the same address as the building, Ginza 5-chome 8-banchi 1-go, they exclusively use Yebisu beer from "Ginza Lion." As for the homemade yeast, Chef Kato worked at a bakery during his training in Denmark, and he brought back the yeast used at that bakery, which he continues to use today. The sourdough bread, which has the aroma of rye and a solid umami flavor, is served with two kinds of butter: fresh butter that is made every morning in the kitchen with a rattling sound, and rich whipped butter made from browned butter and buttermilk.
"Wakayama Suzuki"
The main fish dish is Wakayama sea bass Viennoise. The fish is coated in breadcrumbs made with spices, herbs, and cheese, and baked to a crispy exterior and a tender interior. It's served with a sauce that highlights the umami and acidity of sun-dried tomatoes. The side vegetables include sautéed pearl onions, pickled red onions, green asparagus, nettle paste, and sorrel for a tangy accent!
"Iwate Guinea Fowl"
The main meat dish is from Iwate's "Ishiguro FarmThe guinea fowl breast is simply roasted. It is wrapped in a thin sheet made from apple and onion and served with a side of summer truffles, amaranth, and rolled and fried potato paste. Ishiguro Farm, located in Hanamaki City, Iwate Prefecture, a hot spring area, has built chicken coops on its vast grounds and installed underfloor heating using the hot springs that gush forth, successfully raising guinea fowl, which are difficult to raise in Japan with its four distinct seasons, and has become the only farm in Japan dedicated to raising guinea fowl. Guinea fowl are birds of the pheasant family that inhabit tropical regions and are said to be the queen of poultry. They have no strong smell or taste, and you can enjoy their tender, juicy meat with a rich flavor!
Nagano Lavender
Today's dessert features edible lavender from Nagano. Mascarpone and ice cream are hidden beneath a disc, and it's garnished with raspberry chocolate, raspberries simmered in apple vinegar, and viola. Enjoy it by breaking apart the disc made with lavender vinegar and milk! The lavender dessert, presented elegantly in a gray dish, has a sophisticated taste that matches its appearance!
We will move you to a terrace seating area with a great view for your after-dinner drinks and mignardises. The view overlooking the Ginza Wako Clock Tower is truly a luxurious location!
Enjoying the fresh air and feeling the hustle and bustle of Ginza firsthand. The sounds of cars, the flow of people, all the noise create a background music I don't usually experience in Shizuoka (lol).
Chef Kato reappeared, holding a mysterious sphere. Apparently, it's a container filled with mignardises, and when the lid is removed, it becomes a three-tiered box. Now, let's have him explain each of the small sweets!
"Mignardises ①"
The first layer of mignardises is freshly baked pancakes. These are traditional Danish pancakes, and apparently they are the size of a tennis ball in Denmark, but since that would be too big to be sold as a small pastry, they are made into cute little pancakes using a takoyaki maker (lol). These pancakes are served with Reverb jam!
"Mignardises ②, ③, ④"
The second tier features three delightful creations in lovely colors: a tart made with Sato Nishiki cherries, a representative brand of Yamagata prefecture; a four-layered cake using noble Ginza honey collected from bees that fly around the Ginza area; and a macaron made with the rare fruit, the pawpaw. When I exclaimed in delight at the mention of the pawpaw, which brought back fond memories, Chef Kato smiled and said, "You know about the pawpaw, a fruit that only about one in thirty people know about." I had tried pawpaw as a fruit before, and I remember Googling it back then because it was such a unique fruit. It has a complex sweetness that's like a mix of mango, banana, and coconut, yet it also has a refreshing aroma like pineapple, making it a truly tropical fruit. I could never forget it!
"Mignardises⑤"
The third layer features a rich chocolate mousse made with Earl Grey tea and caramel, which is absolutely delicious and melts in your mouth!
Each of these small pastries is a masterpiece, small in size yet each one makes its own distinct statement! I'll enjoy them with coffee!
"coffee"
Although the weather was unfortunately drizzly that day, the terrace seating offered a pleasant coolness reminiscent of summer, and I spent some time gazing at the clock tower.
The sound of the bells chiming at 2 PM rings out from the Wako Clock Tower. Its charming appearance evokes a bygone era and exudes a sense of dignity.
Just as Paris has its own cuisine and Copenhagen has its own, Chef Kato's desire to create the cuisine of "L'ARGENT" in Ginza—not simply as an "authentic taste" or a "nostalgic Ginza feel"—was evident in the dishes we enjoyed. Finally, we took a commemorative photo with Chef Kato and Manager Ogura! We would definitely like to visit again!
Restaurant L'ARGENT
Address: GINZA PLACE 7F, 5-8-1 Ginza, Chuo-ku, Tokyo 104-0061, Japan
For inquiries, please call: 03-6280-6234
Reservation-only number: 050-5384-9609
Opening hours:
Tuesday to Sunday, public holidays, and the day before public holidays: Lunch 11:30 AM to 3:00 PM (Last order 1:30 PM)
Tuesday to Sunday, public holidays, and the day before public holidays: Dinner 17:30-23:30 (Last order 20:30)
Bar: 16:00-23:00 (LO22:30)
Closed on Mondays
https://largent.tokyo/
*As of July 2022: We are currently recruiting sommeliers!
