Towards a relaxing spring table: New wellness cuisine "The Wellness Table" launches
Starting in spring 2026, restaurant Waldhaus will be launching "The Wellness Table," a dining experience that combines the wisdom and culture of traditional fermentation with French cuisine while tasting seasonal ingredients. The first chapter of this offering will see the launch of the spring menu, "Awakening," on Monday, March 2nd.
"Wellness Table -Awakening- Overview
Offer period: March 2, 2026 (Tuesday) to May 31, 2026 (Sunday)
Serving hours: Lunch 11:30 – 15:00 (LO 14:30), Dinner 18:00 – 22:00 (Course LO 20:00)
Location: Restaurant "Waldhaus" (1st floor, Hotel GrandBach Tokyo Ginza)
Price: Lunch course 4,840 yen Dinner course 7,865 yen *Reservations required for dinner
Menu
Veggie Bouquet First (Spring vegetable salad with green pea espuma)
Onion tart made using five techniques
Poached surf clams and whelks, white bean ragout, coconut and clam sauce
Low-temperature confit of Beni Fuji with fermented lemon sauce
Tenderly stewed beef cheek and fermented potatoes with balsamic sauce
Germinated rice riolat, fermented strawberry sauce, black rice and cocoa chips
Bread
Coffee (Micaffetto) or Tea (Ronnefeldt)
★Dinner only
★★Bavette steak for dinner
■ Lunch reservationshere
■For dinner reservations,here
Reservations and inquiries can also be made by phone (03-5550-2227).
A signature salad that reflects the season and lets you enjoy the bounty of greenery"Vegetable Bouquet First" "Spring vegetable salad with green pea espuma"
Five variations to enjoy the profound flavor of onions "Five-technique onion tart"
A marriage of soft-fleshed rainbow trout and bitter spring vegetables "Low temperature confit of Beni Fuji with fermented lemon sauce"
■The Wellness Table ~A comfortable, modern form of wellness in a hotel dining room~
"The Wellness Table" is a new dining experience being promoted by Hotel GrandBach Tokyo Ginza that brings together the rich expressions of seasonal ingredients, French techniques, and the inherited culture of fermentation, all under the single concept of "sitting around a table."
The chef's fermentation techniques, which cultivate depth of flavor and are gentle on the body, and the wellness food concierge's careful approach to the ingredients resonate with each other, resulting in dishes that naturally have a lightness and depth of flavor. What we value is not the luxury of each dish itself, but the time spent savoring this carefully prepared meal, which allows our mind and body to become at peace. The conversations and time spent at the table, and even the atmosphere of the town, are gently connected, bringing a new richness to hotel dining—this is the shape of wellness we envision for the future.
Press releaseCLICK HERE