DEEPTOKYO
magazine
EN
DEEPTOKYO
magazine
EN
2025.04.17
Famous restaurant in Ginza with a legacy of beauty and taste.
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"Shiseido Parlour Ginza Main Restaurant" is a historic Western-style restaurant with a striking red exterior that stands out against the refined streetscape of Ginza. The interior features a calm and sophisticated ambiance, created through a red-toned color palette, a spacious atrium, and thoughtfully designed lighting. Design details such as stained glass and arabesque-patterned tablecloths reflect the enduring aesthetic sensibility of the brand since its founding. Signature dishes like the omelet rice and consommé soup are infused with the skill and stories passed down through generations of chefs.
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Located in the heart of Tokyo’s Ginza district, the restaurant is instantly recognizable for its red-themed exterior. While blending seamlessly into the city’s elegant surroundings, its design—deeply rooted in the brand’s unique sense of beauty—naturally draws the eyes of passersby. Its iconic presence has become deeply embedded in the neighborhood, often referred to as the symbolic “face of Ginza.”
The interior of the restaurant is an elegant world as if you had wandered into a museum. The space with vaulted ceilings is reminiscent of the architecture of the store at the time when it was a two-story wooden structure, and a sense of openness coexists with a sense of historical dignity. The lighting fixtures are also arranged in the design of the time, and even the shades of light are aesthetically pleasing. The stained glass windows in the private rooms were originally used in the Shiseido Cosmetics Store, built in 1928.
Classical lighting from the era casts a graceful glow. The delicate contrast of light and shadow reflects a refined aesthetic.
The paintings displayed throughout the restaurant can be appreciated as works of art—just like the cuisine. The entire space offers a complete sensory experience.
The open atrium design is inspired by the original two-story wooden structure, evoking both spaciousness and historical charm.
The stained glass, passed down since 1928, still radiates the same beauty nearly a century later.
The arabesque-patterned tablecloths are based on a traditional design once used for “Shiseido” wrapping paper.
Silver cutlery is used, and its tactile weight and feel reflect the restaurant’s dedication to authenticity.
Each dish has a background that can be told with each serving. The popular omelette rice dish was originally served as a stand-alone chicken rice dish, and the egg-wrapped style started as a back-of-the-house menu item. The "seed" of the chicken rice is a moist combination of chicken and mushrooms in a slow-cooked tomato ketchup sauce, and three eggs are used per plate to create a moist and sticky omelet that is as smooth as skin. It is a moist and sticky omelette. We still faithfully follow the recipes of past chefs, from the way the ingredients are handled and cooked to the precision of the cooking process and the manner in which they are served.
This moist and chewy omelet rice—with its smooth texture—stands apart from today’s trendy “fluffy and creamy” versions.
Chef Toshio Kawashima, head of the Ginza Main Restaurant kitchen, has been supporting the culinary team at "Shiseido Parlour" for over 20 years since he joined the company.
The taste of the recipe of successive chefs. A clear soup made by slowly simmering beef shank and aromatic vegetables for one day. Traditional consomme soup 1,600 yen
The meat croquette (¥3,100), one of the restaurant’s iconic menu items since its debut in 1931, features a béchamel sauce infused with the savory flavors of ham and veal shoulder, along with the natural sweetness of vegetables. It is delicately coated and fried to a crisp finish.
The Hida beef curry rice (¥3,600) is a specialty dish made by slowly simmering premium Hida beef with aromatic vegetables and spices. A distinct depth of flavor is achieved by intentionally incorporating the subtle bitterness of a browned roux.
The information contained this article was correct as of 04/17/2025 (the time of publication)
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