【Awards】 Michelin One Star 2025 Tokyo *Selected for 2026 Gault & Millau 2026 Three Toques Tabelog 2026 Bronze Award Tabelog 2025 French Tokyo Top 100 【Tabelog Rating (as of posting date)】 4.12 【Location】 Approximately 1 minute walk from Ginza Station A9 Exit 【Reservations/Reservation Method/Reservation Timing】 Accepted/Tabelog/2 weeks in advance 【Wait Time】 None 【Number of Visitors】 4 people 【Seating】 Table 【Restaurant Overview, Chef's Background, etc.】 Founded in 1974, this is a prestigious grand maison representing Japan with over 50 years of history. Notable past chefs include Akira Inoue of "Chez Inno," Yasuyuki Takara of "Raffinage," and Koji Watanabe of "Watanabe Restaurant," all of whom have significantly influenced the gourmet scene even after their tenure. Currently, the 9th head chef is Shuto Sugita. Born in Kanagawa Prefecture, he is 30 years old, born in March 1995. After graduating from culinary school, he began his career at "Igrek Marunouchi *Closed." He joined "Tateru Yoshino Ginza" in 2017. In 2020, he became the sous chef at "Maison Tateru Yoshino Osaka." After joining "SÉZANNE" at the Four Seasons Hotel Marunouchi Tokyo in 2022, he experienced various sections. He became the head chef of this restaurant in October 2025. Simultaneously, Rie Takeuchi joined as the executive advisor for the pastry department. After graduating from a confectionery vocational school in Nagoya, she joined the renowned "Atelier Sweets" in Kichijoji. Later, she became the chef patissier at the Michelin Two-Star "Asahina Gastronomy" in Kayabacho. Seeking her own expression, she aims to link "sweets and health" and established the sweets brand "Realiser," utilizing ingredients that do not include white sugar or gluten. Lunch starts from JPY 16,000, and dinner starts from JPY 28,000, with an additional service charge of 12%. Reservations can also be made through Tabelog. 【Atmosphere】 Stylish, substantial, somewhat quiet, and slightly dim 【Cost per Person】 JPY 37,000 【Order】 Menu L’écrin (JPY 28,000, tax included) + Service Charge 12% 【Details】 ◆ Blancmange with Tokyo White Mold Cheese Shodoshima Olive ◆ Brioche with Duck Liver Pâté ◆ Tart with Sweet Shrimp and Meyer Lemon ◆ Gold Rush Soup from Ibaraki ◆ Oysters from Akkeshi / Finger Lime ◆ Kinmedai from Boso Peninsula / Shrimp Sauce ◆ Scallops from Hokkaido / Truffle ◆ Duck / Hatcho Miso / Girolle Mushrooms / Asparagus ◆ Winter Aged Baron Potato / Nishio Matcha ◆ Asparagus / Mango ◆ Japanese Black Tea / Orange ◆ Chocolate Butter Caramel ◆ "Hiyori" Chocolate Show ◇ Fossil Branco 2022 Glass (JPY 1,600) ◇ Hatsuyuki Kerner 2025 Glass (JPY 2,000) 【Impressions】 When dining with fellow food enthusiasts, there are a few restaurants that are taken for granted as places everyone has already visited. One of them is "Ginza L'ecrin." I have known about its existence for a long time, but I never had the opportunity to visit formally... After pondering for several years, a friend invited me saying, "The chef has changed, let’s go!" As expected from a long-established grand maison located in a prime area of Ginza, the waiting room exudes luxury. I wonder who uses the bar in the back and at what time. Soon, we were guided to the dining area. Perhaps because it was dinner, the lighting was slightly dimmed, creating a serene atmosphere. Since I had work the next day, I refrained from pairing and opted for two glasses of white wine. While it’s nice to be asked, "What would you like for your first drink?" I would have preferred if they had handed me the menu first. At a grand maison, simply saying "Let’s start with some bubbles" can easily rack up several thousand yen, so as a salaryman, I want to choose carefully with my own eyes. Although I spoke without knowing much about the restaurant's history, the dishes crafted by Chef Sugita, who has taken on a significant role at a young age, reflect the essence of his training at "SÉZANNE"—a free and vibrant blue breath. He skillfully selects seasonal ingredients from across the country, presenting them in a light manner while ensuring the flavors are intricate and multi-layered. From the very first dish, the blancmange, it was clear that he is incredibly talented. Since the chef is from Fukuoka, it might be coincidental, but as someone with roots in Aichi Prefecture, I was delighted to see the inclusion of the brand duck "Megikamo" from Toyohashi in several dishes, including the main course. Moreover, the main dish also utilized Hatcho miso. The dessert, likely influenced by Takeuchi, who joined around the same time, featured a warm dish with asparagus and mango that was outstanding. While this combination may exist in the world, the confidence and attitude of presenting it as part of the course at "L'ecrin" is palpable. All the other desserts were equally delicious. Overall, the level of cuisine is undoubtedly high, and the new "L'ecrin" will surely continue to weave and color its history. However, the service staff left a somewhat lackluster impression. Compared to typical restaurants, the level is certainly high, but there were hardly any moments where I thought, "Wow, this person is amazing and stylish." If the focus is solely on the cuisine and creating an environment where one can concentrate on the dish in front of them, then it’s not my place as an amateur to interject. Nevertheless, I was finally able to visit this restaurant, which is almost a must-visit for any adult, and I left feeling satisfied.