It was an exceptional experience. The explanations, course composition, and overall atmosphere allowed us to fully focus on the flavors. Each dish was refined and sensorial, and the meticulous detail of the plating was beautifully reflected in the taste. In particular, we were deeply moved by the hospitality of Ms. Anzu Jibuta. We sincerely appreciate every aspect of her service. We have enjoyed fine dining in many countries, but thanks to her thoughtful care, this restaurant will remain a truly special and lasting memory for us. We would love to visit again if given the opportunity.

+2

Founded in 1974, Ginza L'ecrin is a Michelin 1-star French restaurant hidden in the basement of Mikimoto Building. The main entrance is situated on ground floor, which is quite easy to spot. While the main dining room is elegant and classy, the private room has a chic touch to it. Service is exceptional and the sommelier is impressively professional! Staff is friendly, attentive, patient and accommodating. Absolutely love their pink ties, which match perfectly with the Sakura season. Online reservation is straightforward. There are two options for dinner, namely Menu Saison (JPY 22,000/person) and Menu Spécial (JPY 34,000/person). All guests of the same party must opt for the same menu. The 10-course Menu Spécial might not be plated as artistically as other fancy restaurants, but the French cuisine is carefully designed and prepared with high-quality ingredients from different places in Japan. Every dish has its own character and is delicious in its unique way. While the Mousse of Japanese bean sprouts “FUKAYA” from Saitama and seasonal Squid at Parfait is refreshing, the “Lamb from Lozère” is juicy and flavorable, and the Dessert Jewelry Box is simply mind-blowing! Thank you very much for the birthday surprise, which makes the celebration dinner even more memorable!

+3

JAN 2026 Made a reservation for dinner and chose the pigeon pie for the main meat dish at the time of reservation which cost an additional 5000yen. The degustation menu is presented in two parts; the food menu and the dessert menu. On the night the food menu had seven courses as well as country bread with additional servings available. The meal started off great with two fresh seafood canape. The next course was a blancmange amuse bouche made using Tokyo White Mold Cheese which was light and creamy; very easy to eat. This was followed by three entrees which were vastly different but were equally tasty. The conger eel with artichoke was earthy and smoky, and there was a nice textural contrast between the creamy artichoke puree and the crispy artichoke chips. The mackerel ceviche was fresh and the sweetness and acidity was well balanced. Maybe the scallop and truffle mille feuille stood out the most; the scallop was lightly seared, very soft and tender, and enriched with the butter nage sauce and the truffle aroma which permeated with each bite. The main fish dish was a soft and tender sea bass filet topped with a smooth seafood mousseline and baked with a white wine cream sauce which was rich and buttery; very tasty. The final main dish was the pigeon pie which was smoked before serving, giving it a nice aroma. The whole pigeon including meat and organs were utilized for the pie filling and the sauce, so it was a little gamey but it was still enjoyable when paired with the sweet apple puree. For the dessert menu, there were four courses as well as a souvenir. The desserts included a unique combination of cauliflower and strawberry which surprisingly worked well; a refreshing citrus granita; a creative take on the opera cake; and a rich matcha terrine. There was also a choice of coffee or tea; I went with the siphon coffee which was smooth with a pleasant bitterness. Overall it was a great dining experience which went for 2.5 hours. The combination of flavors, textures, and sauces used in the dishes were all delicious. Service was very good; all the staff were very friendly and knowledgeable about the dishes and the ingredients used.

+3

I travel around the world with my husband and we love fine dining and we do it in every city we travel to. He is from south of France so he wanted to try French fine dining in Tokyo. We sat at a table with staff that were horrified of foreigner table. The staff were very sweet but not trained good. Nobody asked us if we want water. We asked ourselves. We had wine pairing with our food and we would be served 2 glasses of wine at the same time with no explanations. We had to ask which glass is for what dish. At one point we had 3 glasses of wine in front of us per person and we were just laughing. The server that was speaking English was impossible to understand. She was trying. She was sweet but for a French food in Tokyo you need one staff with good English or French at least. The food was far from having any stars. My husband liked his pigeon dish which was the main dish but all the rest was just ok. I hardly had any of my courses. We were shocked and left disappointed.

+1

Exquisite cooking by Chef Kurita and elegantly plated on beautiful crockery. The entrées like soft-shelled turtle, spiny lobster, and presse of wild boar with foie gras were superb. And the quail with Albufera sauce. Desserts were spectacular with a plethora of choices. Be thrilled when the large jewelery box arrived. Excellent and extensive wine list. Very decent wine pairing too. Service was top-notch in the hands of Sommerlier Kondo and Toma. L'écrin is a nonpareil - classy ambience, wonderful food, wines, and service.

+3