Wellness Information

"Wellness Course"

"French x Fermentation"
~Suggestions for winter wellness cuisine using ingredients for intestinal health and warming~

During the winter season, including the festive season, there are even more opportunities to enjoy sumptuous meals. However, as temperatures drop and the air becomes dry in winter, immune function weakens, so it is also a time when you need to be mindful of your health. Dryness can also cause significant damage to the skin, so this is a time when diet is an important approach to beauty. To help you get through this winter, GrandBach Ginza will be serving wellness cuisine based on French techniques, with each dish incorporating ingredients that are effective for intestinal health and warming the body.

LUNCH | 4,840 yen

In response to guests who said they wanted to try both meat and fish as a main course, we have prepared a main course that allows you to enjoy half meat and half fish.

Please come and enjoy a break from shopping, or a girls' night out or time with your family.

■ Appetizer | Assortment of 6 dishes

1. Endive dip and miso-flavored vegan cheese with walnuts

2. Leek etouffee and soy milk sour cream

3. Burdock and tofu quiche with fermented tomato sauce

4. Snow-buried carrot tart

5. Beetroot pancakes

6. Lotus root mousse

■ Main | Monkfish meuniere with chijimi horenso and Jerusalem artichoke puree and fermented vegetable sauce, roast beef thigh with black garlic sauce

■ Dessert | Soy milk cheesecake, berry mousse and consommé

DINNER | 9,680 yen

The dinner themed on "French x Fermentation" will also feature autumn dishes created by Chef Sadaharu Kitajima and wellness food concierge Ruriko Oshima, providing a high-quality, wellness time to spend with your loved ones. Please take this opportunity to enjoy winter wellness cuisine.

■ Appetizer | Assortment of 6 dishes

1. Endive dip and miso-flavored vegan cheese with walnuts

2. Leek etouffee and soy milk sour cream

3. Burdock and tofu quiche with fermented tomato sauce

4. Snow-buried carrot tart

5. Beetroot pancakes

6. Lotus root mousse

■ Main course | You can choose from the following three dishes.

Fish | Monkfish meunière with chijimi horenso and Jerusalem artichoke puree and fermented vegetable sauce
Anglerfish meunière pairs perfectly with a punchy sauce made from fermented vegetables, pickles and capers, and a mellow Jerusalem artichoke puree. Anglerfish meat is about 85% water, so it is low in calories and can be enjoyed safely by those on a diet. Enjoy Anglerfish, which is in season in winter, in a wellness style.

Meat | Roasted beef thigh with black garlic sauce
The roast beef rump is finished with fermented foods such as salt koji, black garlic, and sauerkraut, as well as winter vegetables such as parsnips. The cabbage used for the sauerkraut is Savoy cabbage, a Western vegetable often used in French and Italian cuisine. Enjoy the beef rump in the style of Chef Sadaharu Kitajima, which is healthy and rich in nutrients such as iron, which women often lack.

Vegetable | Roasted cauliflower and potatoes with original mayonnaise sauce
A vegetarian dish made with three colorful cauliflowers and potatoes. The aroma and texture are accented by dukkah, a combination of nuts and spices, and our sprouted mustard, which has a fun, popping texture. Enjoy this special dish, created by Chef Sadaharu Kitajima, with a mellow rice mayonnaise sauce made from fermented aromatic vegetables.

■ Risotto | "Turnip and germinated rice risotto with fermented sauce"

■ Avant-Dessert | "Yellow carrot and mandarin ice cream with calamansi jelly and green tea crumble"

■ Grand Dessert | "Soy milk cheesecake, berry mousse and consommé, amazake vegan ice cream"