{"id":43830,"date":"2025-12-28T18:31:13","date_gmt":"2025-12-28T09:31:13","guid":{"rendered":"https:\/\/agatajapan.com?p=43830"},"modified":"2026-01-16T17:09:44","modified_gmt":"2026-01-16T08:09:44","slug":"ginza-mikawaya-en","status":"publish","type":"post","link":"https:\/\/agatajapan.com\/en\/shinise-en\/ginza-mikawaya-en","title":{"rendered":"Ginza Mikawaya"},"content":{"rendered":"\n

Established in 1887 (Meiji 20)<\/p>\n\t

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A Western-style restaurant loved in Ginza since the Meiji era<\/h2>\n\n

\u201cGinza Mikawaya\u201d has inherited the taste and skills of Saly Weil, the first head chef of Yokohama\u2019s \u201cHotel New Grand,\u201d who introduced the essence of French cuisine to Japan, and continues to preserve its traditions.At a time when French cuisine was not yet common in Japan, the gratin was created through trial and error to suit the Japanese palate, and it remains one of \u201cGinza Mikawaya\u2019s\u201d signature dishes today.Other popular dishes include the \u201cVeal Cutlet,\u201d perfectly matched with a rich, flavorful sauce, and the \u201cCrab Croquette,\u201d filled generously with crab meat.Out of respect for Japanese food culture, chopsticks are also provided with meals.For those who order rice dishes, pickles and green tea are served after the meal\u2014reflecting the restaurant\u2019s unique Western-style approach rooted in Japanese tradition.<\/p>\n\n

History<\/h3>\n\n
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In 1887 (Meiji 20), founder Yoshijir\u014d Hosaka opened \u201cMikawaya Grocery Store\u201d next to today\u2019s \u201cWako\u201d on Ginza Street\u2014marking the beginning of the restaurant\u2019s history.The store\u2019s original appearance is even depicted in \u201cGinza Prosperity Scene\u201d by ukiyo-e artist Hiroshige IV.The present \u201cGinza Mikawaya\u201d was revived after World War II when Toyoichiro Watanaka inherited the \u201cMikawaya Grocery Store\u201d and reopened it at its current location as \u201cFrench Restaurant Mikawaya.\u201d<\/p>\n\n

This Notable Item<\/h3>\n\n
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Gratin with Shiba Shrimp<\/h4>\n\n\n\n

3,000 yen<\/p>\n<\/div>\n<\/div>\n\n

Instead of regular macaroni, a small amount of buttered rice is used, giving it a smooth and light texture.The flavor is simple and gentle, made to suit Japanese tastes.This is a historic dish born from the teachings of Saly Weil.<\/p>\n\n

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Spot Overview<\/h3>\n\n
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Address: <\/strong><\/th>4-7-12 Ginza, Chuo-ku, Tokyo, Ginza Mitsukoshi New Building, 1st floor<\/td><\/tr>
Phone: <\/strong><\/th>03-3561-2006<\/a><\/td><\/tr>
Business hours: <\/strong><\/th>11:00\u201321:00 (last order 20:00)<\/td><\/tr>
Closed:<\/strong><\/th> Year-end and New Year holidays<\/td><\/tr>
Payment methods: <\/strong><\/th>Cash, credit cards (American Express, Diners Club, JCB, Mastercard, VISA)<\/td><\/tr>
External Link:<\/strong><\/th>Official Website<\/a><\/td><\/tr><\/tbody><\/table>
Information is current as of publication and may change. Please check before visiting.<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"Established in 1887 (Meiji 20) A Western-style restaurant loved in Ginza since the Meiji era \u201cGinza Mikawaya\u201d has inherited the taste and skills of Saly Weil, the first head chef of Yokohama\u2019s \u201cHotel New Grand,\u201d who introduced the essence of French cuisine to Japan, and continues to preserve its traditions.At a time when French cuisine was not yet common in Japan, the gratin was created through trial and error to suit the Japanese palate, and it remains one of \u201cGinza Mikawaya\u2019s\u201d signature dishes today.Other popular dishes include the \u201cVeal Cutlet,\u201d perfectly matched with a rich, flavorful sauce, and the \u201cCrab Croquette,\u201d filled generously with crab meat.Out of respect for Japanese […]","protected":false},"author":4,"featured_media":40263,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4040,4041],"tags":[5612],"area":[3991,4091],"class_list":["post-43830","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-shinise-en","category-signature-foods-en","tag-star-en","area-tokyo-en","area-chuo-ward-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/43830","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/comments?post=43830"}],"version-history":[{"count":2,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/43830\/revisions"}],"predecessor-version":[{"id":44758,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/43830\/revisions\/44758"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media\/40263"}],"wp:attachment":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media?parent=43830"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/categories?post=43830"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/tags?post=43830"},{"taxonomy":"area","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/area?post=43830"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}