A perfect summer treat: French cuisine at "The Wellness Table -Radiance-".
At the restaurant Waldhaus, we present "The Wellness Table -Radiance-," a dining experience designed to beautify your body during the summer.
Furthermore, we've upgraded our "InBody Measurement Plan," which includes body measurements and professional advice. For a limited time during the lunch course, we've added a new "SIXPAD" device experience based on your InBody measurement results, offering a new way to comfortably rejuvenate yourself through both food and experience.
"Overview of "Wellness Table -Radiance-"
Offer period: June 1, 2026 (Monday) to August 31, 2026 (Monday)
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 only, 4,840 yen
Lunch course + "InBody measurement + SIXPAD training experience" 8,740 yen
*Online reservations are limited to two people. For reservations of three or more people, please contact us by phone.
Double Meat Lunch Course: "The Blissful Double Meat Course" ¥5,929
Dinner course: 7,865 yen *Reservations required for dinner
Menu
Veggie Bouquet First Romesco Espuma
Corn velouté with popcorn foam
Roasted eggplant with squid and fennel shavings, served with soy milk yogurt sauce.
Pan-seared grunt fish with summer zucchini and rice porridge, and a light jus of clams and fermented tomatoes.
Charcoal-grilled Awao chicken with Manganji peppers and lentils, served in a koji cream sauce with lemon and green chili peppers.
Fermented banana mousse, coconut crumble, tropical fruit granita
Bread
Coffee or tea (Ronnefeldt)
★Dinner only
■ Lunch reservationshere
■For dinner reservations,here
Reservations and inquiries can also be made by phone (03-5550-2227).
A signature salad featuring smooth espuma and the vibrant colors of summer vegetables."Veggie Bouquet First Romesco Espuma"
A dish where the gentle flavor of tea porridge is enhanced by the acidity of fermented tomatoes."Pan-seared grunt fish with summer zucchini and rice porridge, and a light jus of clams and fermented tomatoes."
High in protein yet lightweight, it generates the "strength" needed to withstand the summer heat."Charcoal-grilled Awao chicken with Manganji peppers and lentils, served in a koji cream sauce with lemon and green chili peppers."
■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