Please choose the menu on the day. Menu example: Wellness lunch course from ¥4,840 Lunch set (choose between meat or fish) from ¥3,267 Sandwich ¥1,936

~MENU~ ■Grilled appetizer Black garlic bagna cauda sauce and marinated fresh onion Plum cream white asparagus Fermented lavigotte princess turnip and vegan cheese Broad bean and quinoa tabbouleh Tomato jelly and basil Spring carrot and citrus fondant and cru■ Main dish Poiled red sea bream Tapenade of fermented cabbage and butterflies Roasted veal fillet and spring beans ■Dessert Almond milk blancmange Fermented strawberry sauce ■Bread ■Coffee (Micafeto) or tea (Ronnefeldt)

~MENU~ ■Grilled appetizer Black garlic bagna cauda sauce and marinated fresh onion Plum cream white asparagus Fermented lavigotte princess turnip and vegan cheese Broad bean and quinoa tabbouleh Tomato jelly and basil Spring carrot and citrus fondant and cru■ Main dish Poiled red sea bream Tapenade of fermented cabbage and butterflies Roasted veal fillet and spring beans ■Dessert Almond milk blancmange Fermented strawberry sauce ■Bread ■Coffee (Micafeto) or tea (Ronnefeldt)

~MENU~ ■Grilled appetizer Black garlic bagna cauda sauce and marinated fresh onion Plum cream white asparagus Fermented lavigotte princess turnip and vegan cheese Broad bean and quinoa tabbouleh Tomato jelly and basil Spring carrot and citrus fondant and cru■ Main dish Poiled red sea bream Tapenade of fermented cabbage and butterflies Roasted veal fillet and spring beans ■Dessert Almond milk blancmange Fermented strawberry sauce ■Bread ■Coffee (Micafeto) or tea (Ronnefeldt)

~MENU~ ■Grilled appetizer Black garlic bagna cauda sauce and marinated fresh onion Plum cream white asparagus Fermented lavigotte princess turnip and vegan cheese Broad bean and quinoa tabbouleh Tomato jelly and basil Spring carrot and citrus fondant and cru■ Main dish Poiled red sea bream Tapenade of fermented cabbage and butterflies Roasted veal fillet and spring beans ■Dessert Almond milk blancmange Fermented strawberry sauce ■Bread ■Coffee (Micafeto) or tea (Ronnefeldt)

~MENU~ ■Grilled appetizer Black garlic bagna cauda sauce and marinated fresh onion Plum cream white asparagus Fermented lavigotte princess turnip and vegan cheese Broad bean and quinoa tabbouleh Tomato jelly and basil Spring carrot and citrus fondant and cru■ Main dish Poiled red sea bream Tapenade of fermented cabbage and butterflies Roasted veal fillet and spring beans ■Dessert Almond milk blancmange Fermented strawberry sauce ■Bread ■Coffee (Micafeto) or tea (Ronnefeldt)

An original dessert of "fermented red bean paste" made by fermenting adzuki beans, which are rich in nutrients such as dietary fiber, vitamins and minerals, like amazake without using sugar. Silk sweet sweet potato and homemade sweet potato chips are combined with rich and deep hojicha pudding for a gentle Japanese dessert. Enjoy with a refreshing sauce of vitamin-rich cassis and pomegranate if you like. For drinks, you can enjoy Micafeto's coffee, which is representative of Japan, and Ronnefeldt's black tea.

Rouge means "red" in French. A dessert parfait made with plenty of seasonal strawberries. Imagine a mille-feuille or strawberry cocktail, and enjoy the change in flavor with each bite using strawberry parts. Please join us for some Ronnefelt tea.

Verrine (glass dessert) single item ¥1,210~ Seasonal fruit parfait ¥1,936~ Wellness Anmitsu with fermented red bean paste ¥1,452~

Winter is filled with a festive mood, and there are even more opportunities to enjoy gorgeous food. On the other hand, during this season when temperatures drop and dryness occurs, immune function declines, so it is a time when we want to be careful about our physical condition. Dryness can cause great damage to your skin, so it is important to approach your skin from the perspective of diet. To help you survive the winter, our hotel's exclusive wellness food concierge (registered dietitian) will propose French-style wellness cuisine that incorporates ingredients that are effective for intestinal health and warming in each dish. . ～MENU～ ■Appetizer Endive dip and miso-flavored vegan cheese Garnished with walnuts Long onion étuve and soy milk sour cream Burdock and tofu quiche Fermented tomato sauce Snow carrot tart Beetroot pancake Lotus root mousse ■Main (from the 3 items below) (You can choose.) Monkfish meuniere Puree of curly lotus grass and Jerusalem artichoke Fermented vegetable sauce Roasted beef thighs Black garlic sauce Roasted cauliflower and potatoes Original mayonnaise sauce ■ Risotto with turnip and sprouted rice Fermented sauce ■ Avant d'Esale yellow carrot and mandarin orange ice cream Calamansi jelly and green tea crumble ■ Grande Serre soy milk rare cheesecake Berry mousse and consommé Amazake vegan ice cream ■ Petit four ■ Bread ■ Coffee (Micafate) or black tea (Ronnefeldt)

Winter is filled with a festive mood, and there are even more opportunities to enjoy gorgeous food. On the other hand, during this season when temperatures drop and dryness occurs, immune function declines, so it is a time when we want to be careful about our physical condition. Dryness can cause great damage to your skin, so it is important to approach your skin from the perspective of diet. To help you survive the winter, our hotel's exclusive wellness food concierge (registered dietitian) will propose French-style wellness cuisine that incorporates ingredients that are effective for intestinal health and warming in each dish. . ～MENU～ ■Appetizer Endive dip and miso-flavored vegan cheese Garnished with walnuts Long onion étuve and soy milk sour cream Burdock and tofu quiche Fermented tomato sauce Snow carrot tart Beetroot pancake Lotus root mousse ■Main (from the 3 items below) (You can choose.) Monkfish meuniere Puree of curly lotus grass and Jerusalem artichoke Fermented vegetable sauce Roasted beef thighs Black garlic sauce Roasted cauliflower and potatoes Original mayonnaise sauce ■ Risotto with turnip and sprouted rice Fermented sauce ■ Avant d'Esale yellow carrot and mandarin orange ice cream Calamansi jelly and green tea crumble ■ Grande Serre soy milk rare cheesecake Berry mousse and consommé Amazake vegan ice cream ■ Petit four ■ Bread ■ Coffee (Micafate) or black tea (Ronnefeldt)

Winter is filled with a festive mood, and there are even more opportunities to enjoy gorgeous food. On the other hand, during this season when temperatures drop and dryness occurs, immune function declines, so it is a time when we want to be careful about our physical condition. Dryness can cause great damage to your skin, so it is important to approach your skin from the perspective of diet. To help you survive the winter, our hotel's exclusive wellness food concierge (registered dietitian) will propose French-style wellness cuisine that incorporates ingredients that are effective for intestinal health and warming in each dish. . ～MENU～ ■Appetizer Endive dip and miso-flavored vegan cheese Garnished with walnuts Long onion étuve and soy milk sour cream Burdock and tofu quiche Fermented tomato sauce Snow carrot tart Beetroot pancake Lotus root mousse ■Main (from the 3 items below) (You can choose.) Monkfish meuniere Puree of curly lotus grass and Jerusalem artichoke Fermented vegetable sauce Roasted beef thighs Black garlic sauce Roasted cauliflower and potatoes Original mayonnaise sauce ■ Risotto with turnip and sprouted rice Fermented sauce ■ Avant d'Esale yellow carrot and mandarin orange ice cream Calamansi jelly and green tea crumble ■ Grande Serre soy milk rare cheesecake Berry mousse and consommé Amazake vegan ice cream ■ Petit four ■ Bread ■ Coffee (Micafate) or black tea (Ronnefeldt)

With the end of winter, the time of year when eating habits are the most disrupted, with year-end and New Year parties, Christmas, and New Year's Day, we have incorporated plenty of fermented foods and healthy spring ingredients to reset our heavy bodies and tired internal organs. Our hotel's dedicated wellness food concierge (registered dietitian) will propose Grand Bach Ginza's wellness cuisine, which has a light taste that makes you feel the arrival of spring, and is not only low in calories but also has a balanced overall nutritional intake. ～MENU～ ■Amuse-bouche ~Spring buds~ Turnip consommé Princess turnip and vegan cheese ■Appetizer Grilled uruy Black garlic bagna cauda sauce Angelica and new onion marinade Plum cream White asparagus Fermented ravigote Broad bean and quinoa tabbouleh Tomato jelly and basil Spring carrot and citrus fondant and cru ■Main dish Pan-fried red sea bream Fermented cabbage and butterbur tapenade or Roasted veal fillet and spring beans or Chickpea falafel Green pea sauce Salted lemon and sauerkraut or Roasted black wagyu beef and spring beans (+￥3,630) ■Pasta Bamboo shoot and shiitake mushroom vegetable bolognese Mameloni Parmesan cheese ■Avandessert Arugula and pistachio vegan ice cream Cherry and white balsamic■Grande Sale Almond milk blancmange with fermented strawberry sauce and vegan strawberry ice cream■Petit Four■Bread■Coffee (Micaffetto) or Tea (Ronnefeldt)

With the end of winter, the time of year when eating habits are the most disrupted, with year-end and New Year parties, Christmas, and New Year's Day, we have incorporated plenty of fermented foods and healthy spring ingredients to reset our heavy bodies and tired internal organs. Our hotel's exclusive wellness food concierge (registered dietitian) will propose Grand Bach Ginza's wellness cuisine, which has a light taste that makes you feel the arrival of spring, and is not only low in calories but also has a good overall nutritional balance. *This is a vegetable course full of vegetables and beans, prepared without using any animal products. ～MENU～ ■Amuse-bouche ~Spring buds~ Turnip consommé Princess turnip and vegan cheese■AppetizerGrilled uruy Black garlic bagna cauda sauceAngel and new onion marinade Plum creamWhite asparagus Fermented ravigoteFava bean and quinoa tabboulehSpring carrot and citrus fondant and cru■Main courseChickpea falafel Green pea sauce Salted lemon and sauerkraut■PastaBamboo shoot and shiitake mushroom vegetable bolognesePinnamon Parmesan cheese■AvandessertArugula and pistachio vegan ice cream Cherry and white balsamic■GrandessertFruit platter■Bread■Coffee (Micafeto) or tea (Ronnefeldt)

Spring is just around the corner, as flowers begin to bloom and people get excited about its arrival! In the spring of 2024, Chef Kitajima Sadaharu will propose a premium spring dinner, starting with a seasonal amuse-bouche, followed by fresh fish delivered from the market that day, garnished with Kitajima's specialty butterbur and fermented tomato sauce. The main meat dish is topped with a wild vegetable etoupée, bringing the breath of spring into the air. Enjoy the budding buds and vitality of spring with dishes such as broad bean and angelica salad. ～MENU～ ■3 types of amuse bouche ■Cold appetizer | Firefly squid, broad beans, quinoa tabbouleh, tomato jelly and basil ■Salad | Fuji trout confit and angelica salad with gribiche sauce ■Fish dish | Today's fresh fish, spring cabbage française, butterbur shoots and fermented tomato sauce ■Meat dish | Roasted wagyu beef thigh and wild vegetable etoubée ■Avant dessert | Arugula and pistachio vegan ice cream, cherry and white balsamic ■Grand dessert | Strawberry assiette tart, Timt pepper and jasmine tea ■Petit fours ■Bread ■Coffee (Micafeto) or tea (Ronnefeldt) The premium course is available not only at the restaurant "Wald Haus - House of the Forest -" on the first floor, but also in the private room "Wald Tür - Door to the Forest" on the second floor for dining with important people. You can also dine in the "-" (private room fee applies). We can also arrange meals according to the number of people and your budget, so please feel free to consult with our staff.

Please choose your menu on the day.

*When making a reservation, please specify 18:30 on Thursday, May 16th. From Monday, January 1st, 2024, the displayed price includes a 10% service charge and 10% consumption tax.

*When making a reservation, please specify 18:30 on Thursday, July 18th. From Monday, January 1st, 2024, the displayed price includes a 10% service charge and 10% consumption tax.