Starting in spring 2026, Restaurant “Waldhaus” will launch “The Wellness Table,” a dining experience that lets you savor seasonal ingredients while blending the time-honored wisdom and culture of fermentation into French cuisine. As its first chapter, we will present the spring menu, “Awakening,” from Monday, March 2.

“Wellness Table -Awakening-” Overview

Service period: March 2, 2026 (Tue)–May 31, 2026 (Sun)
Service hours: Lunch 11:30–15:00 (L.O. 14:30), Dinner 18:00–22:00 (Course L.O. 20:00)
Venue: Restaurant “Waldhaus” (1F, Hotel GrandBach Tokyo Ginza)
Price: Lunch course ¥4,840 / Dinner course ¥7,865 *Dinner reservation required

Menu

Veggie Bouquet First (Spring Vegetable Salad, Green Pea Espuma)
Five Onion Techniques Tart
Poached Surf Clam and Whelk, White Bean Ragout, Coconut and Clam Sauce★
Low-Temperature Confit of Benifuji Trout, Fermented Lemon Sauce
Tenderly Braised Beef Cheek and Fermented Potatoes, Balsamic Sauce★★
Sprouted Rice Riz au Lait, Fermented Strawberry Sauce, Black Rice and Cacao Chips
Bread
Coffee (Mi Cafeto) or Tea (Ronnefeldt)

★Dinner only
★★For dinner, the main is bavette steak

■For lunch reservations, click here

■For dinner reservations, click here

Reservations and inquiries are also accepted by phone (03-5550-2227).

A signature salad to enjoy nature’s green bounty, as if capturing the season itself“Veggie Bouquet First” “Spring Vegetable Salad, Green Pea Espuma”

Five variations to savor the depth of onions“Five Onion Techniques Tart”

A marriage of tender-textured Benifuji trout and the pleasant bitterness of spring vegetables“Low-Temperature Confit of Benifuji Trout, Fermented Lemon Sauce”

■The Wellness Table ~A Form of Comfortable Modern Wellness Experienced at Hotel Dining~

“The Wellness Table” is a new culinary experience that Hotel Grand Bach Tokyo Ginza is expanding, uniting the rich expressions of seasonal ingredients, French techniques, and the inherited culture of fermentation through the single concept of “gathering around the table.”

The chef’s fermentation techniques that cultivate depth of flavor and gently support the body, combined with the thoughtfulness of the Wellness Food Concierge who carefully engages with ingredients, naturally imbue the cuisine with lightness and depth. What we value is not the luxury of a single dish itself, but rather the time spent gathering around carefully prepared cuisine as mind and body become balanced. Conversations and moments shared at the table, even the atmosphere of the city, gently connect to bring new richness to hotel dining—this is our vision of wellness for the future.

Press release here