Restaurant Waldhaus at Hotel Granbach Tokyo Ginza is set to offer "The Wellness Table -Radiance-," a summer wellness French dining experience, from June 1 (Monday) to August 31 (Monday), 2026. During this period, a special version of the popular InBody body composition measurement plan — now combined with a SIXPAD training experience — will also be available.
A Summer French Course for a Strong and Beautiful Body
As the early summer sun grows stronger and the body becomes more vulnerable to seasonal fluctuations, the restaurant has created a 5-course lunch experience designed around the wellness of the season. The course was developed through a collaboration between the head chef and the hotel's Wellness Food Concierge, who holds a registered dietitian qualification, resulting in a menu that evokes the vibrant atmosphere of a foreign resort destination. Featuring vivid summer vegetables bursting with color, fragrant herbs, and the depth of fermentation, the dishes are crafted to be both elevated and light, with no lingering heaviness after the meal. Chicken — high in protein and well-suited for building a summer-ready body — takes center stage, balancing flavor and wellness throughout the entire course.
The 5-course lunch achieves 704 kcal while seated at a leisurely pace, enjoying Ginza in the afternoon. For those focused on training and body composition, a "Double Meat Course" is also available, which doubles the portion of the main meat dish (5 courses, 830 kcal, 52.9 g of protein).
For those looking to deepen their self-awareness, a special limited-time plan pairs the dining experience with an InBody body composition analysis. Based on the measurement results, the Wellness Food Concierge provides personalized advice, and guests can trial EMS devices from SIXPAD — a total wellness brand centered on EMS technology. (Produced in cooperation with MTG Co., Ltd.)
From the Menu: Featured Dishes
Veggie Bouquet First — Romesco Espuma
Colorful summer vegetables — including antioxidant-rich tomatoes and paprika kissed by the sun — are arranged in a "veggie bouquet" presentation, incorporating approximately 120 g of vegetables per serving as recommended for a single meal. Homemade pickles (a fermented food), quinoa and nuts for a satisfying crunch, and the gentle creaminess of soy-milk cheese are layered to create a dish that feels refreshing even in hot weather.
The centrepiece is a light reimagining of romesco sauce — a staple of Spain's Mediterranean coast — presented as an espuma. The sweetness of tomato, aroma of paprika, and richness of nuts wrap each bite in lightness, gently replenishing the body throughout the summer.
Note: Eating vegetables first has been reported to help moderate blood glucose spikes during a meal, which may contribute to the prevention of lifestyle-related diseases and obesity.
Isaki Poêlé — Summer Zucchini and Tea Porridge, Asari Clam and Fermented Tomato Jus
Seasonal isaki (chicken grunt fish) is paired with the refreshing acidity of fermented tomato and a hint of dashi made from asari clams. Beneath an écume colored with saffron — evoking a resort destination — lies a tea porridge gently simmered in hojicha roasted green tea. The chef's thoughtful finishing ensures the dish feels comfortable to enjoy even on a hot day, leaving a lingering summer freshness without heaviness.
Isaki is also notably rich in vitamin D, which tends to be depleted when sunscreen is used for UV protection — making it a fitting ingredient to gently support summer body conditioning through food.
Awaodori Chicken Charcoal-Grilled — Manganji Pepper and Lentils, Lemon and Green Chili Koji Cream Sauce
Awaodori chicken from Tokushima, charcoal-grilled to fragrant perfection, is served alongside summer vegetable Manganji peppers. This main dish achieves both lightness and satisfaction, finished with a cream sauce made from homemade lemon koji with a subtle sourness. The high-protein, low-fat Awaodori chicken is cooked to achieve crispy skin and juicy flesh, while lentils — intentionally left with some texture — add a rustic depth that deepens with each bite.
Head Chef: Sadaharu Kitajima
Inspired by French cuisine, Chef Kitajima began his career at a French restaurant and went on to train at hotels across Japan. He joined Green Hospitality Management Inc. in 2016 and held positions including sous chef at various company-managed hotels. He joined restaurant Waldhaus at Hotel Granbach Tokyo Ginza in 2021 and was appointed head chef in August 2022.
Growing up in Joso City, Ibaraki — a region known for its rich fermentation culture — Chef Kitajima has a deep connection to Japanese food culture, and is known for his natural integration of Japanese techniques into his French cooking.
Wellness Food Concierge: Ruriko Oshima
After studying nutrition at university and obtaining her registered dietitian license, Ms. Oshima joined Greenhouse Inc. in 2012. She has since worked across a broad range of food and health-related roles, including menu development and nutrition management for corporate clients, as well as specific health guidance. In 2021, she was appointed as the first Wellness Food Concierge in the Hotel Granbach brand, where she collaborates with the head chef to develop wellness-themed dishes and provides guests with comprehensive guidance on food, exercise, and sleep.
About The Wellness Table
"The Wellness Table" is a dining concept that brings together the rich expressiveness of seasonal ingredients, French culinary techniques, and the inherited culture of fermentation — united through the simple idea of gathering around a table. The head chef's fermentation expertise, which nurtures depth of flavor and supports the body, harmonizes with the sensibility of the Wellness Food Concierge, who engages deeply with ingredients on behalf of the guest, resulting in dishes that naturally carry both lightness and depth.
At its core is the belief that a meal prepared with care — the conversations, time, and even the energy of the city that surround it — can gently bring both body and mind into balance at the hotel dining table.
InBody Measurement × SIXPAD Training Experience
Before the meal, guests can undergo a body composition analysis using the "InBody" device, which visualizes their physical condition and muscle balance. Based on the results, the Wellness Food Concierge provides personalized counseling. This summer, a limited-time plan allows guests to trial three types of EMS devices from SIXPAD, offering an opportunity to engage targeted muscle groups for body composition and conditioning.
SIXPAD Training Courses
- Abdominal Area Course (Device: Core Belt 2, duration: 23 min) — Target areas: rectus abdominis, obliques, lower latissimus dorsi, lower erector spinae
- Foot Course (Device: Foot Fit 3 Heat, duration: 15 min) — Target areas: soles of the feet, anterior shin, calves
- Professional Course (Device: MEDICAL PRO, duration: 15 min) — Target areas: abdomen, thighs, and other combinations possible (Electrode belts are applied over clothing around the abdomen and thighs)
Overview
Period: June 1 (Monday) to August 31 (Monday), 2026
Hours: Lunch 11:30 AM–3:00 PM (L.O. 2:30 PM) / Dinner 6:00 PM–10:00 PM (course L.O. 8:00 PM)
Location: Restaurant Waldhaus (1F, Hotel Granbach Tokyo Ginza)
Prices (tax and service charge included):
- Lunch course only: ¥4,840
- Lunch course + InBody measurement + SIXPAD training experience: ¥8,740
- Double Meat Lunch Course "Blissful Double Meat Course": ¥5,929
- Dinner course: ¥7,865 (dinner reservation required)
Online reservations are limited to parties of 2. For 3 or more guests, please inquire by phone.
Menu is subject to change without notice due to ingredient availability.
All calorie figures are estimates.
Full Course Menu
The Wellness Table -Radiance-
- Veggie Bouquet First — Romesco Espuma
- Corn Velouté — Popcorn Écume
- Roasted Water Eggplant — Sword-Tip Squid and Fennel Copeau, Soy Milk Yogurt Sauce ★
- Isaki Poêlé — Summer Zucchini and Tea Porridge, Asari Clam and Fermented Tomato Jus
- Awaodori Chicken Charcoal-Grilled — Manganji Pepper and Lentils, Lemon and Green Chili Koji Cream Sauce
- Fermented Banana Mousse — Coconut Crumble, Tropical Fruit Granita
Bread
Coffee or Tea (Ronnefeldt)
★ Dinner only
Reservations & Inquiries
Website: https://www.grandbach.co.jp/ginza/
Restaurant direct line: 03-5550-2227
