Ginkyō

From a clear cup of consommé to mopping up the last traces of soup with bread, Ginkyō’s French cooking gives sauces and soups a starring role. One diner recalled the consommé from the chef’s speciality course, which they were told was made with beef shank. It looked clear but tasted rich, and they savoured every last drop with the accompanying baguette. Another review singled out the speciality consommé and whelk as particular highlights. For anyone keen to linger over soup, the restaurant’s specialities are a good place to start.

The same diner also noted that the onion gratin soup was made with consommé. Other dishes mentioned as menu options include turnip potage and chilled vichyssoise, so soup is not limited to a single choice. Whether you prefer clear consommé on its own or a soup with other ingredients, it could be a satisfying way to begin the meal.

Among the fish dishes mentioned in reviews is tilefish cooked until its scales are crisp. One account of a different course also describes soup de poisson made with kinki. Other diners have enjoyed meat dishes and pan-fried foie gras, leaving room to shape the meal around your preferences. Several reviewers remarked on the sauces, making this a fitting choice for those who enjoy the sauce as much as the rest of a classic French dish.

Some diners have chosen a set course, while others say the à la carte selection is extensive and that they enjoyed discussing their order. You can build a meal around the dishes you most want to try or follow the flow of a course menu. Wine is available to pair with the food, and the selection is described as wide-ranging; one diner also mentioned enjoying wine by the glass with their meal.

Finish with dessert and coffee. Menu options mentioned include pudding and pear tart. If you would like time to choose and enjoy dinner at an unhurried pace, consider making a reservation.