The course menu is chef's choice, using seasonal ingredients. <Menu example for a winter day> ・Filefish caviar・Snow crab bavarois・Foie gras red apple・Sweet snapper snow crab・Lobster pie・Wagyu beef filet truffle・Palate cleanser・Christmas dessert・Small sweets・Bread・After-meal drink

The course menu is chef's choice, using seasonal ingredients. <Menu example for a winter day> ・Filefish caviar・Snow crab bavarois・Foie gras red apple・Sweet snapper snow crab・Lobster pie・Wagyu beef filet truffle・Palate cleanser・Christmas dessert・Small sweets・Bread・After-meal drink

The course menu is chef's choice, using seasonal ingredients. <Menu example for a winter day> ・Filefish caviar・Snow crab bavarois・Foie gras red apple・Sweet snapper snow crab・Lobster pie・Wagyu beef filet truffle・Palate cleanser・Christmas dessert・Small sweets・Bread・After-meal drink

The course will be chosen by the chef using seasonal ingredients. (Example menu) ■Amuse langoustine Capucines Bamboo shoots ■Appetizer rainbow trout Horseradish ■Appetizer 2 Naruto Hariika Condiment ■Appetizer 3 Foie gras Balsamic corozé Cherry blossoms ■Fish dish Akashi Sakuratai Iberico New onion ■Fish dish 2 Omar Benina moss ■Meat dish Chateau Briand white asparagus truffles■Plate before dessert Citrus cardamom■Dessert strawberry mascarpone White chocolate■Small sweets■Bread■Drinks after the meal

<How to enjoy Yame tea, guided by a Japanese tea instructor> We will prepare a teapot for each person, and while you actually make tea yourself, we will guide you on how to make delicious tea. We will also prepare a comparison of three types of Yame tea. From beginners to tea lovers who want to drink tea easily every day, you can learn about "Yame tea" in a delicious and fun way. Please enjoy it with tea sweets prepared by the pastry chef of The Gran Ginza. ■ Japanese tea instructor Yumi Imamura Born as the daughter of a Japanese tea specialty store in Fukuoka Prefecture, she holds tea brewing classes in Japan and abroad, mainly in Fukuoka Prefecture, with the aim of spreading a rich life with tea. In 2022, she founded Chajiyu Space Co., Ltd., and in 2023, she was selected as the number one in Kyushu at the tea brewing contest "Encha Championship". <A special space with beautiful Japanese design> The event will be held at "Ginza Kiwami" located in The Gran Ginza. It is a counter-style space that usually only offers a chef's choice dinner course. You can enjoy this experience in an extraordinary space where you can feel the spirit of "Japaneseness" through the colors and motifs.

■Pre-meal delight Gougères foie gras parfait made with Shiho rice flour and Marmolade made with Dauphin figs ■Cold appetizer Chauffeur made from Niigata prefecture's Yanagi flounder Shine Muscat salad from Watanabe Orchards Scented with lime ■Warm appetizer ``Nanban shrimp'' and edamame ``secret'' clear ravioli sauce Americane Field salad ■Soup Niigata egg royale and consommé Marmite style ■Seafood dish Braised leek from Uchiyama Farm Truffle flavor 3-hour steamed ``Sado abalone'' Liver liver sauce ■Fish dish ``Sado bluefin tuna'' and ``Koshi no Maru eggplant'' mille-feuille Provence-style ■Meat dish ``Murakami beef'' Bourguignon Rich red wine sauce Vegetables with cigar ■Bread ■Dessert Tsubame-Sanjo peaches Small roses I used Lime-flavored yogurt mousse ■Belle Hélène from Dessert “New King” Fascinating delta fruit■Small sweets■After-meal drink

■Pre-meal delight Gougères foie gras parfait made with Shiho rice flour and Marmolade made with Dauphin figs ■Cold appetizer Chauffeur made from Niigata prefecture's Yanagi flounder Shine Muscat salad from Watanabe Orchards Scented with lime ■Soup Niigata egg royale and consommé Marmite style ■Fish dish ``Sado bluefin tuna'' and ``Koshi no Maru eggplant'' mille-feuille Provence style ■Meat dish ``Murakami beef'' bourguignon with rich red wine sauce Vegetables served with cigar ■Bread ■Dessert Small roses made with Tsubame-Sanjo peaches Lime-flavored yogurt mousse ■Belle Hélène from Dessert “Shinou” Fascinating delta fruits ■Small sweets■After-meal drinks

The course will be chosen by the chef using seasonal ingredients. (Example menu) ■Amuse shell sea urchin, corn■ Appetizer Striped horse mackerel, horse mackerel, olives ■Appetizer 2 Foie gras Plum Rosé balsamic ■Fish dish White sweet sea bream Young corn with ears ■Fish dish 2 Lobster Apricot Epis ■Fish dish 3 Young sweetfish Watercress Fresh tea ■Meat Dishes: Wagyu fillet, asparagus, truffles ■Plate before dessert Rhubarb Framboise ■Dessert White peach Mojito ■Small sweets ■Bread ■Drinks after the meal