LE GINGLET Tokyo, Japan

Moments of bliss at Tokyo’s gastronomic restaurant nestled in the historic area of Iidabashi. A place to savor the chef’s culinary commitment with your senses

With the remains of the Edo Castle and stone walls dating back to the Edo period, the Iidabashi area in Tokyo is known for its rich history. Despite being the hub of metropolitan transportation during the weekdays, the area becomes calm and quiet with the arrival of the weekend; even time seems to linger slowly here. Niched in this historic area is Le Ginglet, a gastronomic restaurant celebrated for its selection of fine natural wine and their signature homemade hams. Step inside and spend a moment of culinary delight and relaxation inside the space decorated by Fritz Hansen.

Photo by Kazumasa Harada

Interview with Takashi Arisawa, chef and owner of Le Ginglet

After a period of renovation, Le Ginglet re-opened its doors in March 2024 along with a whole new interior featuring Fritz Hansen furniture. 

Le Ginglet has been the Fritz Hansen Tokyo team’s go-to place for great food and natural wine. Hence, it was only natural that we started to talk about a collaborative project with the restaurant’s owner and chef, Takashi Arisawa. In this interview, the chef shared his commitment toward the restaurant and the new space, and delved into the rapport between natural wines and furniture.

Q: Tell us about Le Ginglet and your commitment toward it

A: We don’t have a huge menu selection, but basically, I try to commit to making everything myself. Most of the meats and fish are procured directly from hunters and fishermen. And when I find a supplier, I stick to it for a long time. By doing so, I make sure that I can always work with a passionate producer. This is the main reason why I don’t change the menu that often, but I’ve always wanted to create something that customers what to come back for, without feeling forced to change the menu. It’s not easy to find a trustworthy supplier and making everything by yourself (not to mention the labor regulations, of course), but I think these are the fundamentals of an artisan, so I prepare everything by myself.

Products that are often made by specialty stores such as bread, bottarga, fermented vegetables, boudin noir and the likes, I make myself. One example is the homemade ham, which has become our signature dish. In the past, I selected the ones to serve at my restaurant among those imported from Italy, but ever since the government suspended the import of pork due to the outbreak of the swine fever, I’ve been making them by myself.

Currently, I make about six ham types: prosciutto, pancetta, pancetta cotta, mortadella, mortadella del nero  and finocchiona. In the meantime, I’m also experimenting with a wagyu ham. The good thing about making your own ham is that not only are they delicious, but you can also select the ingredients such as the pork and the salt by yourself. You also feel confident about serving them because they’re only available at Le Ginglet. You’ll never get to taste them anywhere else!

Q: Tell us about the space and your expectations

A: I want this space to be a place where customers can relax and spend quality time, a place where they can take time to enjoy lots of wine, as well as good conversation and food. Since the furniture has been changed to Fritz Hansen products, I’ve been receiving positive feedback from our customers. The atmosphere of the space has been greatly enhanced too. I’m thinking that there might have been many Fritz Hansen fans among our customers because I’ve been receiving comments from them. Thankfully, the regular customers have been sharing enthusiastic compliments that the food looks more delicious when they are served in the Fritz Hansen atmosphere!