GINZA　TOTOKI

Help desk

Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 9:00 pm (Japan time. This is not a toll-free number).

050-2030-4678 (+81-50-2030-4678)

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03-5568-3511 (+81-3-5568-3511)

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This dish uses wild eels caught in the Takatsugawa river-a clear stream with no dams-in Shimane Prefecture.

The wild eel is coated in an orange flavoured caramel sauce then grilled, and it is served with truffles and scrambled egg.

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Rich risotto overflowing with flavour, topped with dried abalone that has been carefully prepared over 3 days

This risotto is topped with slices of dried abalone that has been matured for 2 years, reconstituted for a week and then slowly seasoned over a course of 3 days.

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Oven-baked Yagishiri island lamb leg meat wrapped in pastry

This dish consists of lamb leg meat wrapped in pastry cooked in the oven and finished off with herb butter with a garnish of Manganji peppers and aubergine.

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Seasonal light menu 7800 yen

Seasonal Amuse-bouche

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Mousse and Gazpacho or Foie Gras Crème Brulee

(Uses paprika from Akaigawa Village) French toast

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Seasonal special soup

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Charbroiled specially selected conger eel from Hagi with organic paprika / Kobe beef thigh stroganoff / GINZATOTOKI special Tajima beef hamburger steak

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Seasonal Desserts

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Coffee/Petits fours

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Blissful menu 13,000 yen

Special small hors d'oeuvres

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Marinated Ehime-produced conger eel and live-caught rockfish served with tomato jelly

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Seasonal special soup

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Fried young sweetfish from Takatsu River with uruka sauce

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Yakishiri Island lamb wrapped in pie and baked with anchovy flavor / Oxtail stewed in red wine / Shorthorn loin steak + 2000 yen

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Seasonal Desserts

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Coffee/Petits fours

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Special menu of carefully selected ingredients 18,000 yen

Seasonal Amuse-bouche

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Conger eel and rockfish marinade with caviar and buckwheat pancakes

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Foie gras creme brulee and French toast

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Charbroiled wild eel from Takatsu River, flavored with plum consommé

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Beef steak made from shorthorn beef from Iwate

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Seasonal Desserts

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Café Petit Fours

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Dried abalone stewed in red wine special course 20,000 yen

Seasonal Amuse-bouche

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Conger eel and rockfish marinade with caviar and buckwheat pancakes

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Special bird's nest consommé soup

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Risotto with dried abalone cooked in red wine

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Beef steak made from shorthorn beef from Iwate

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Seasonal Desserts

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Café Petit Fours

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*We also offer a 30,000 yen menu that includes dried abalone stewed in red wine.

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* Consumption tax is listed separately

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The menu may change depending on availability.

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Recommended dishes

A dish made with wild eels caught in the clean, undammed Takatsu River in Shimane Prefecture.

Wild eel grilled in orange-flavored caramel sauce, served with truffles and scrambled eggs

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Many persons want eat!
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I ate !

Many persons ate this!
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Risotto made with dried abalone, seasoned carefully over three days, overflowing with its delicious flavor

Risotto topped with sliced dried abalone that has been aged for two years, soaked for one week, seasoned for three days, and then sliced.

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An oven-baked dish made with lamb thighs from Yakishiri Island in Hokkaido wrapped in pie.

Oven-roasted leg of lamb wrapped in puff pastry, finished with herb butter and garnished with manganji peppers and eggplant

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Grilled blue lobster and Moulbichot from Brittany

A dish that combines two of Brittany's world-famous delicacies in one dish: the special blue lobster, with its outstanding umami, and the world's most delicious, sweet mussels.

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*From April 2021, displaying the total fee including consumption tax is mandatory. Please note that the displayed fee may differ.

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GINZA　TOTOKI

Ginza, Ginza/Yurakucho/Tsukiji, Tokyo

Western / French

Italian/French / French

Help desk

Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 5:00 pm (Japan time. This is not a toll-free number).

050-2030-4678 (+81-50-2030-4678)

Shop

03-5568-3511 (+81-3-5568-3511)

All reservations will be accepted via web form to ensure a smooth reservation process.

If you liked this restaurant, please join a member from "Sign in / Join" button. Then you can use bookmark.

location_onAccess: A 3-minute walk from exit B5 or B6 of Ginza station on the Hibiya, Ginza, Marunouchi lines of the Tokyo Metro. A 5-minute walk from the Ginza exit of the JR Yurakucho station.

restaurantCuisine: Western / French / French,Italian/French

scheduleOpen: Lunch from 11:30-15:30, last order at 14:00 [Tuesday-Sunday/national holiday/eve of national holiday] Normal hours: 11:30-23:00, last order at 22:00

blockClosed: Tuesdays

paymentsAverage price: Dinner: 7,500 JPY / Lunch: 3,000 JPY

credit_cardMethod of payment: Credit Card Accepted
UFJ Card / Visa / JCB / Diners Club / DC Card / UC Card / American Express / NICOS / Master Card / Credit Saison