Located at the intersection of Ginza 4-chome, directly connected to Ginza Station, and towering in front of the Wako Clock Tower,GINZA PLACE"As an exterior design architect, he 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
I'm meeting someone on the first floor of "GINZA PLACE," located in the heart of Ginza, with the Wako Clock Tower right in front of us, who is a member of the Taiwan Porsche Club and with whom I have a good relationship.Mario FangAnd their families!
On the first floor of "GINZA PLACE," there is a hub for globally promoting the Nissan brand.NISSAN CROSSINGIt serves as a showroom, and a cafe is located on the second floor.
In the cylindrical showcase on the first floor directly in front of the entrance, a Christmas tree decorated with miniature models of successive generations of the Fairlady Z is on display until December 25th (Sunday), attracting the attention of sports car enthusiasts passing by!
Located on the 7th floor of this building, which has a lively atmosphere in Ginza, it opened on December 11, 2020.Michelin Guide Tokyo 2022-2023In "", they received one star for the second consecutive year.Restaurant L'ARGENTLet's invite the Mario family to join us for a lunch meeting!
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.
This is the main dining area, featuring a chic and modern monochrome color scheme with gray as the base color, creating a calm and stylish space.
The restaurants are also decorated for Christmas.
On this day, we had a private room all to ourselves, and the six of us—Mario, his wife Cindy, their two beloved daughters Silvia and Cindy's mother Gloria, and my husband and I—spent a relaxing time together.
Mario Fang
Associate Professor, Department of Public Relations, Shishin University, Founder and President of the emerging company "CellWine," Secretary-General of the Taiwan Hepatitis Medicine Promotion Association
A renowned strategic and creative expert in Taiwan, specializing in marketing, PR, and digital.
He is also a businessman with over 20 years of experience in the advertising industry.
Leveraging that experience, he also served as a long-term lecturer and associate professor in the Department of Public Relations and Advertising at a university in Taipei.
We have created a curriculum that includes subjects such as PR management, PR strategy and planning, and PR case studies, and we are actively conducting lectures on these topics.
He is also famous as a wine lover, and is known to wine lovers all over the world.
Through the "CellWine" application that he created, he has been interacting with people.
In 2022, we opened our first "CellWine" storage seller in Taipei.
During this visit to Japan, Mario's family is planning a week-long holiday stay leading up to Christmas. They'll be staying at a hotel in Ginza, and I hear their schedule is packed with restaurant visits day and night. Despite their busy schedule, Mario contacted us, and we're grateful that he specially prepared a half-course meal for us. That's because tempura from "Mikawa Zesankyo" awaits them in the evening (laughs).
Chef Kato himself selects ingredients from all over Japan, and the origin of each ingredient is also disclosed. Chef Kato's dishes combine the foundation of his cultivated French cuisine with Scandinavian elements, while utilizing Japan's unique and rich local ingredients to offer a modern French cuisine that can only be found here in Ginza.
We'll be opening a bottle of champagne that manager Kibou Ogura gifted us as a present from the owner! We'll also be giving Mario a bottle of Champagne that's being imported to Japan for the first time!Jacques Lassaigne × Kisui NakazawaThey presented him with "[the gift]".
Manager Ogura introduced himself fluently in Chinese right from the start. He mentioned that it was the only language he spoke, but then he smartly served us in English, which left a very positive impression! (Thank you!)
Let's raise a toast to our reunion after four years!
Best wishes to Mario and Mario's family during this holiday season!!
"J. Vigner Champagne Ora Alba Grand Cru"
J. Vigner owns three Grand Cru vineyards in the Côte des Blancs—Cramant, Oiry, and Chouilly—and cultivates only Chardonnay. The 9th generation owner, Nathalie, manages the vineyards and cellars, while her brother handles the business. Working in collaboration with family friend and winemaker/biologist Sébastien Nickel, they pursue true terroir in their Champagne. The owner is a Japan lover, and the calligraphic-style label is also noteworthy. It has a ripe, powerful attack, with aromas of honey, spice, and ginger, overflowing with nuances of nutty biscuits and exotic tropical fruits.
Along with the first itemJunichi KatoThe chef came to our location.
Chef: Junichi Kato
Born in 1982, from Kakegawa City, Shizuoka Prefecture.
Graduated from Tsuji Culinary Institute's French campus in 2003. Joined Tateru Yoshino at Shiba Park Hotel.
In 2007, he became sous chef at "Hotel de Yoshino." In 2010, he worked under Pascal Barbot at "Astrance" in Paris.
After gaining experience at "AOC" and "Restaurant Marshall" in Denmark in 2012, I returned to Japan.
In 2015, he became the chef at "Sublime" and earned a Michelin star.
In December 2020, with the opening of "L'Argent" in Ginza, he was appointed as the chef of the restaurant.
Here too, they received a Michelin star for the second year in a row.
「Gault & MillauThey won 3 Tokk in "[Title of the show]" and have been there ever since.
"Tottori Snow Crab"
The first amuse-bouche is a bite-sized finger tart generously made with snow crab from Tottori. The delicate flavor of the flan blends well with the spinach puree, and is accented with fresh caviar from Shizuoka.HAL CAVIARThe saltiness of the "[ingredient]" is a perfect match!
A beautiful appetizer has arrived!
Coat it with a white-green sauce and it's done!
"Kagoshima Amberjack"
Amberjack marinated and paired with apples, a perfect complement. Served with a herb salad and horseradish powder sorbet. A delicate and light taste, the fresh apple's acidity and sweetness harmonize wonderfully with the amberjack in this dish!
"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 this building, they exclusively use Yebisu beer from "Ginza Lion." The homemade yeast comes from the time 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 made every morning, and a rich whipped butter made from browned butter and buttermilk. On this day, we enjoyed it with caramel and nut flavors!
Now, it's time for the main course!
"Hokkaido Ezo deer"
The moist, tender, and flavorful inner leg of Ezo deer is roasted. It's wrapped in a sheet made with blackcurrants and served with beetroot pickles shaped like flower petals and roasted endive. The richness of the poivrade sauce, made by reducing red wine and seasoning it with pepper, pairs perfectly with the tartness of the blackcurrants!
Introducing a dessert inspired by the fleeting beauty of a Danish winter!
"Rum Raisin"
This dish evokes the cold winter scenery of Denmark, where Chef Kato trained. Vanilla and fresh cream are ground into powder to resemble snow, and inside is ice cream with homemade soaked rum raisins, topped with banana puree. With SDGs in mind, the tarragon stems used in the dish are not discarded but sprinkled with cocoa powder to resemble withered branches—a wonderful approach. The combination of the refreshing aroma and rich rum raisins creates a sophisticated flavor, making it an excellent dessert to enjoy winter!
As the English announcements describing the dishes were made, Silvia, the daughter, translated them into Chinese as needed, explaining them to her grandmother Gloria. It was a heartwarming moment that showed Silvia's deep affection for her grandmother and her loving family.
Silvia is currently attending university in the United States, and once this winter break ends, they will be living separately again. This loving family cherishes the time they spend together!
When the mignardises were brought out, Cindy immediately commented upon seeing the spherical dish, "I have one of those!" (laughs)
"Today's mignardises and coffee"
These bonbon chocolates use Kakegawa tea, a proud product of Shizuoka Prefecture, where Chef Kato was born and raised. They are beautifully crafted in a hemispherical shape, resembling a planet.
A rich chocolate mousse made with Earl Grey tea and caramel. It's one of my favorites, and I love Earl Grey tea!
A four-layered cake, macarons, and lemon marshmallows made with noble Ginza honey harvested from bees that fly around the Ginza area.
Thanks to the special arrangement that they reduced the number of dishes this time, it was the perfect amount for us, who are light eaters, and we were able to happily devour everything, right down to the last mignardise!
After the meal, we moved to the terrace seating with a great view for a commemorative photo. The view overlooking the Ginza Wako Clock Tower is truly a luxurious location!
A family photo with the clock tower in the background.
Gloria, Silvia, Cindy, and Mario are a lovely family.
Thank you for coming to today!! I hope to see you soon in Taiwan!!
Finally, we took a commemorative photo together with Chef Kato.
This time, due to Mario and his friends' schedules and appetites, we were able to have a half-course meal, but we were delighted to receive a message from Mario saying, "I want to come back!", and we are so happy that everyone enjoyed it. Next time, we hope you will be able to enjoy the full course! See you again everyone!
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/
