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!
Q: Do you see any similarities between natural wines and Fritz Hansen furniture?
A: I think they are both humble, meaning that they don’t have an excessive statement, but they both have distinct characteristics among themselves. Natural wines have many merits; they are fairly easy for beginners thanks to their pop design of the labels, and they are easier to drink. It’s not something that makes you tired, as they cause less headaches. But behind all these good things, I think they carry the soul and the pride of the producer. In terms of true craftsmanship, I think they are exactly like Fritz Hansen furniture; the more you get to know them, the more you like them.
I’ve been using this furniture every day and I not only love the way they look and their comfort, but I’m also impressed by how easy they are to handle and maintain (this is extremely important when you are using them in a professional space). The tables have curves that allow the guests to sit while facing each other and the chairs are really comfortable. You can enjoy the conversation without feeling tired. I’ve never had such tables like this, but they are amazing!
I believe that all things born out of true craftsmanship have a deep meaning, and each detail has a purpose of its own. I truly feel the soul of the creator from those things. I think it’s a big challenge to make one see the difference of craftsmanship through the simple gesture of sitting, but customers have the chance to sit on all kinds of chairs at different stores, so they are like a pro. Even if the chair doesn’t have a loud statement (big brand logos etc.) and stands cool with an understated allure, I think they have a passionate blood flowing inside, like a samurai. I think these are the similarities between natural wines and Fritz Hansen furniture.
Q: Do you have any future plans for the restaurant?
A: I would like to cherish this restaurant. Iidabashi isn’t really famous compared to other parts of Tokyo, but I would like the customers to feel the attractiveness of this area starting with a visit to Le Ginglet. I would also love to see this restaurant blend in naturally with the cityscape.