Paris Yugao

10,285 JPY 〜
/ Guest
24,200 JPY 〜
/ Guest
  • Anniversary Services

  • English Menu

  • English Speaking Staff

A French restaurant in Ginza offering an elegant dining experience with exquisite dishes in a gallery-like setting

Perched on the fifth floor of a luxury building a six-minute walk from Ginza Station, Paris Yugao roots itself in a locale known as a mecca for gourmets seeking some of Japan’s best flavors.

Since opening in December 2008, the restaurant has become known for its exquisite prix-fixe menu that features three different types of cuisine created by a team of acclaimed chefs. Menus are based on Neo-French cuisine (modern French cooking), Japonisme cuisine (Japanese-French dishes), and teppanyaki cuisine (griddled steaks), combining Western culinary techniques with a Japanese spirit. Guests dine in an elegant, gallery-like space adorned with artwork, including frescos and other pieces of art by Hector Guimard, the great maestro of Art Nouveau-style architecture.

Under the concept of haute couture – that is, bespoke cuisine – the restaurant offers guests with hospitality beyond what could be expected from made-to-order services. The prix-fixe menu features three different types of cuisine, while a late-night menu on weekdays is also curated to satisfy the needs of different guests.

Each ingredient is sourced from carefully selected producers to ensure the finest quality produce is delivered. For example, Kobe beef is sourced from Kawagishi Ranch, known for its devoted and labor-intensive farming of Kobe beef cattle. Seafood is shipped by air each day so that it can arrive on the same day, sourced from Kawabara, a fresh fish retailer in Northern Kyushu that has maintained over 30 years of trade ties with the restaurant.

The Prix-Fixe Teppanyaki Dinner is a must-try for first time guests, as it includes Paris Yugao’s specialties, featuring precious ingredients, such as Kobe beef, Chateaubriand beef tenderloin, and Choshu beef (which is almost mythical in Tokyo), as well as abalones and prawns. In addition, the restaurant keeps over 1,000 wine bottles, mainly from France, in a wine cellar designed with made-to-order wooden racks and a door adorned with iron details by architect Hector Guimard. The wine list also includes sommelier-selected wines and pairings to allow guests to revel in the marriage of fine food and wine.

At the restaurant, there are 9 private rooms (accommodating 4 to 20 guests), including rooms allowing diners to view television post-10pm. While the private room for teppanyaki dining is magnificent, with stylish stone walls and pillars coated with Shunkei lacquer, similar rooms are elegant with fine artwork, such as frescos and lamps by the Daum brothers and Émile Gallé.

Paris Yugao is perfect for various occasions, ranging from daily meals with a partner, business clients, or guests from abroad, to special anniversaries, engagement parties, and other cherished occasions.

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* The availability of this webpage does not guarantee that the restaurant presented provides services in English, unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.

Access
A 6-minute walk from Exit A4 Ginza Station on the Tokyo Metro Ginza Line, Ginza Station on the Tokyo Metro Marunouchi Line
Ginza Station on the Tokyo Metro Hibiya Line
A 3-minute walk from Exit 3 of Shinbashi Station on the Tokyo Metro Ginza Line
A 5-minutes walk from Ginza Exit of Shinbashi Station on the JR Yamanote Line.
*West Ginza underground parking lot is nearby.

Access

FAQ

Courses

Lunch
【French】Seasonal lunch full course
10,285 JPY / Guest
Lunch
​【Teppanyaki】Special Lunch [Kiritsubo]
14,520 JPY / Guest
Lunch
​【French】Chef's Omakase Course
24,200 JPY / Guest

Information

Name

Paris Yugao [巴里夕顔(パリ ユウガオ)]

Cuisine Type

Steak,Teppanyaki

Opening hours

Lunch:11:30~15:00(L.O.14:00)     Dinner:17:00~23:30(L.O.22:00)

Holidays

No holiday, New Year only (12/30 to 1/1)

Access

8-8-8, Ginza, Chuo-ku, Tokyo

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Paris Yugao [巴里夕顔(パリ ユウガオ)]
Ginza/Shimbashi/Yurakucho
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