Gendai Saryo Ginza Fugetsudo
Contemporary Tea House Ginza Fugetsudo offers a “classical experience”.
The base of the dish is classic French, which will be forgotten if someone does not inherit it.
Drinks include new and nostalgic cocktails spun by experienced bartenders and sommeliers, as well as special wines purchased from their own routes.
While it is a luxurious space for up to 3 groups for both lunch and dinner, please take this opportunity to experience homely hospitality as if you were invited to your home.
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Just three months after its opening in September 2023
The space that used to be a teahouse has been turned into a French restaurant. The chef and sommelier demonstrate their skills by pairing the food with wine and cocktails. The course menu, which has 52 weeks in a year, has a seasonal theme. Therefore, the ingredients change weekly. The cuisine is a contemporary take on classic dishes with sauces. The long-established Ginza Fugetsudo also offers a wide selection of Japanese and Western desserts.
Modern Saryo Ginza Fugetsudo offers a “classic experience.”
The cuisine is based on classic French cuisine, which would be forgotten if someone did not continue it. Drinks include new yet nostalgic cocktails created by experienced bartenders and sommeliers, as well as special wines sourced through unique routes. In a luxurious space that can accommodate up to three groups for both lunch and dinner, please take this opportunity to experience the homely hospitality that makes you feel as if you were invited into their home.
Chef: Maki Shion
Specialty: French cuisine
Cooks sincerely. A French chef who continues to evolve while preserving the traditional
Born in Saga Prefecture in 1997. He loved making things, so he chose to become a chef, where consumers could see the process up close. While attending a culinary school, he studied abroad in France and learned French cuisine at a local restaurant. After returning to Japan, he continued his studies at Sputnik in Roppongi and L’Osier in Ginza. From September 2023, he will be the sole chef at Modern Saryo Ginza Fugetsudo. He is always pursuing newness while preserving the traditional taste of French cuisine.
Delicate taste “Roasted Ezo Venison”
A dish made with Ezo venison from Shiraoi, Hokkaido. Each dish is roasted separately to avoid destroying the delicate texture of the meat. Also noteworthy is the sauce, which is simmered in red wine for 2-3 days. Enjoy the exquisite harmony with the soft meat.
“Seasonal pate en croute with homemade pickles”
The consommé and other ingredients are all handmade, and the chef takes a week to prepare this dish. The meat used for the pate is different each time, so you can enjoy a variety of flavors, such as the moist texture of chicken or the chewy texture of wild boar.
A new encounter every month. A dessert that combines beauty and surprise.
A dessert that expresses the deliciousness of the season every month. The photo shows the Chestnut and Cassis Mont Blanc. The cassis cream, roasted green tea ice cream, and Mont Blanc cream inside will surprise you with every bite.
Reservation via Tabelog
Reservation via TableCheck
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