9F FANCL Reiwa Honzen

FANCL-style hospitality catered
to your mind and body

Executive Chef Hiroji Itoyama

FANCL's intention of serving special meals that are in tune with the mind and body of our customers
has led to the creation of our unique style honzen cuisine, which values once-in-a-lifetime encounters.
Please enjoy a blissful moment in our tasteful space.

About Honzen cuisine

Originated in the Muromachi period, it is said to be the prototype of modern-day Japanese cuisine. During the Muromachi period, where the shogunate was located in Kyoto, Vassals would often invite the shogun or lord to their own homes, also known as the practice of "Onari". Honzen-ryōri style of meal serving was then established.

Honzen ryori is characterized by the fact that the food is served on a legged square tray, with the number of trays and dishes increasing depending on the rank of the guests, but it can also be said that each and every dish was imbued with the uniquely Japanese spirit of "omotenashi" (hospitality) that is still relevant today.

FANCL-style Honzen Cuisine

Hospitality begins with the "Shikisankon" ceremony

A Reiwa Honzen meal begins with Shiki Sankon.
Unlike the traditional Shiki Sankon,
which is a ceremonial drinking ceremony,
we arranged it with FANCL style hospitality by serving a plate of
appetizers to go with your drink of choice.
the remaining dishes will be served based on your preferences.

Six dishes made with seasonal ingredients from the sea,
mountains and countryside

Based on Honzen ryori, known as the origin of Japanese cuisine,
we also combine Western and Japanese styles of cooking
to create a unique, original 6 course cuisine.
Please enjoy the rich seasonal ingredients from the sea,
mountains and countryside that will delight all your senses.
All dishes will be adjusted to your taste
and preferences in the form of "Shikisankon" ,
and we promise to bring you a once-in-a-lifetime dining experience.

Space and seats for you to fully enjoy your dining

There is a large bar counter in the center of the restauran, where you can enjoy your meal
while watching the chef's exquisite skills and carefully selected fresh ingredients.
There are also private rooms for special occasions.

Cuisine

Lunch

FANCL's germinated rice, Kale Aojiru, and Kiwami Dashi soy sauce are used in a variety of dishes. In order to make our satisfying yet healthy signature Bento, we use dashi stock that is made by professional craftman from carefully selected ingredients, and salt water instead of using salt directly.

Seasonal Iro Bento 2,500 yen *From July 1 (Monday) to weekdays only: Arrangement of a variety of seasonal vegetables and seafood.
・A total of nine small dishes, soups, and desserts

Ginza Kaiho Don 3,000 yen *From July 1st (Monday) onwards, weekdays only: You can enjoy your own custom Kaiho bowl with seasonal fish, condiments, and germinated rice "Kin no Ibuki" from FANCL.

Special Bento: 3,500 yen: A luxurious bento box that presents Kaiseki cuisine in the style of a bento.
・includes 9 small dishes, soup, and dessert

*The menu may change depending on the season and availability.
Please note that the images are for illustrative purposes only.

Drinks

Lunch glass of beer: 550 yen

Glass of wine: 550 yen

For other drinks, please ask our staff.

For detailed information, please inquire staff when making a reservation. Reservations for the lunch course must be made at least one day in advance.

Reservation

03-3289-0722TEL 03-3289-0722

For detailed information, please inquire staff when making a reservation. Reservations for the Seasonal Afternoon Tea must be made at least one day in advance.

Reservations

03-3289-0722TEL 03-3289-0722

For detailed information, please inquire staff when making a reservation. Reservations for the Reiwa Honzen Course must be made at least one day in advance.

Reservations

03-3289-0722TEL 03-3289-0722

Drinks

Beer: from 750 yen

Tap Marche: from 800 yen

Shochu: from 650 yen

Sake: from 850 yen

Wine: from 850 yen

Highballs: from 650 yen

Non-alcoholic drinks: from 650 yen

Soft drinks: from 550 yen

Other

Head Chef

Head Chef: Makoto Nakazato

After working at a long-established Japanese restaurant, Nakazato became the head chef of FANCL Reiwa Honzen.
He is highly regarded for his excellent technique in bringing out the best flavors in seasonal ingredients.

Restaurant Information

TEL 03-3289-0722

*Please contact us by phone to inquire about using a private room.
*If you have any food allergies, please let us know when making your reservation.
*Business hours may change.

Number of Seats: 28 seats (1 private room/accomodates up to 8 guests)

Opening Hours: Lunch time:11:30～15:00; Tea time:14:00～17:00; Dinner time (weekdays):17:00～22:00; Dinner time (Saturdays, Sundays, and holidays):17:00～21:00

Regular holiday: Closed once a month

FANCL Reiwa Honzen Official SNS

Check here for the latest information!

Access

1 minute walk from Ginza Station A3 exit

Address: 9F, 5 Chome-8-16 Ginza, Chuo City, Tokyo 104-0061
　※Please take the elevator to 9th floor.

TEL：03-3289-0722

9F FANCL Reiwa Honzen