Located on the 40^th and 41^st floor of Park Hyatt Tokyo, Girandole is the hotel’s in-house restaurant serving French cuisine in a relaxed yet romantic atmosphere. Led by Chef de cuisine Manabu Ichizuka, Girandole focuses on the bringing the best seasonal produce to give guests an authentic experience akin to being in a brasserie on the streets of Paris the decorated capital of France.

Walking into the restaurant, a quick look up quickly reveals the magnificent 2-storey collage of 144 monochrome photographs depicting life in an European Brasserie. With the exception of the contemporary wooden floors and pillars, the rest of the restaurant follows suit with white tablecloths contrasted with stylish black furnishings.

Appetisers here are not to be missed, try Smoked Sustainable Atlantic Salmon, served with avocado, radish and dill sour cream. The salmon had a delicious smoked aroma, which was complemented well with the slight tang and herbaceous creaminess from the dill sour cream. The avocado added a burst of colour and additional creaminess which contrasted well with the fresh radish. For the classic at heart, Salad Nicoise is a must try, served with tuna, egg, potatoes, olives, anchovy and artichokes. The large chunks of tuna are delightfully fresh, well paired with the creaminess of the eggs and potatoes, saltiness from the olives and anchovies creating a very balanced dish that wasn’t over seasoned or too heavy for the palette.

Chicken aficionados must try the Grilled Daisen Chicken Breast. The fowl used is raised in the Daisen district of Tottori Prefecture thriving on rich natural water and high quality feed. Well accompanied with sauteed turnip, asparagus caper and cornichon sauce. The chicken is grilled to tender perfection with excellent char. The capers and cornichons (minuscule sour French pickles) add briny depth of flavors which work well with the large hunks of juicy chicken. The Turbot Meuniere is another excellent main, in an elegant cauliflower cream and robust clam foam. The fish is done in classic French tradition dredged in flour, pan fried in butter, paired excellently with the creamy cauliflower and pleasantly intense clam flavours.

To end off your dining travel to France without ever having to leave Tokyo order Pistachio Paris-Brest. The pistachio cream is very aromatic and pleasantly sweet which is perfect with the very light and fluffy paris brest. Another French number, Girandole’s Crème Brulee. The sugar crust on top of the crème brulee is torched evenly to an amber golden brown, and shatters beautifully on contact with your forks. The crème itself had a decadent custard texture that is simply spot on.

Being a French restaurant, it is without doubt that Girandole has an extensive wine list comparable to many fine dining restaurants in the city. With more than 40 wines from regions such Alsace, Bourgogne and Bordeaux, and an equally wide variety of wines from international wine making regions from United States, Germany, Italy and Australia, just to name a few. The restaurant stocks Kronenbourg 1664 and Blanche Hermine as their French beers as well as local Suntory The Premium Malt’s draft beer.

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ADDRESS: Japan, 〒160-0023 Tokyo, 新宿区Nishishinjuku, 3 Chome−7−1 新宿パークタワー 東京
PHONE: +81 3-5323-3459
WEBSITE: https://restaurants.tokyo.park.hyatt.co.jp/en/grd.html