日本のよいものを世界へ

Established in 1887 (Meiji 20)

A Western-style restaurant loved in Ginza since the Meiji era

“Ginza Mikawaya” has inherited the taste and skills of Saly Weil, the first head chef of Yokohama’s “Hotel New Grand,” 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 “Ginza Mikawaya’s” signature dishes today.Other popular dishes include the “Veal Cutlet,” perfectly matched with a rich, flavorful sauce, and the “Crab Croquette,” 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—reflecting the restaurant’s unique Western-style approach rooted in Japanese tradition.

History

In 1887 (Meiji 20), founder Yoshijirō Hosaka opened “Mikawaya Grocery Store” next to today’s “Wako” on Ginza Street—marking the beginning of the restaurant’s history.The store’s original appearance is even depicted in “Ginza Prosperity Scene” by ukiyo-e artist Hiroshige IV.The present “Ginza Mikawaya” was revived after World War II when Toyoichiro Watanaka inherited the “Mikawaya Grocery Store” and reopened it at its current location as “French Restaurant Mikawaya.”

This Notable Item

Gratin with Shiba Shrimp

3,000 yen

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.

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