In Tokyo's renowned Ginza district, Ginza L’Ecrin has been a beacon of culinary excellence since its inception in 1974. Descending into this subterranean Grande Maison, one is immediately struck by the extraordinary attention to detail that permeates every aspect of the experience, from the opulent decor adorned with silver cutlery, exquisite plates, and rich marble.<br><br>Ginza L’Ecrin proudly upholds the timeless values and techniques of classic French cuisine, while also embracing the evolving spirit of the culinary world. Dishes include Mi-cuit of Spiny lobster, Coulis of Chestnuts and Sauterne jelly, Chausson of Soft-shelled turtle and Wild mushrooms with Turtle Consommé, Braised Longtooth grouper with Red wine sauce, Poto-au-feu made with Leek and Petite tomates, accented with Comté…<br><br>Yet, it is the wine cellar that truly sets Ginza L’Ecrin apart. With an astonishing collection of 15,000 bottles, encompassing the finest Burgundies, Bordeaux, and Champagnes, this establishment offers a unique proposition: these treasures are priced far below the average second-market rates. Ginza L’Ecrin firmly believes that the true value of these collections lies in savoring the bottles rather than preserving them as relics.

Chef Mikuni's culinary journey is a remarkable testament to his dedication and passion for the art of French cuisine. Born in Mashike-cho, Hokkaido, his early ambition to become a chef ignited at the tender age of 15. His formative years of training were marked by prestigious stints at renowned establishments like the Sapporo Grand Hotel and Imperial Hotel. It was during this time that he honed his skills, setting the stage for a remarkable career ahead.<br><br>In 1974, a pivotal moment in his career saw him assume the position of Chief at the Japanese Embassy in Switzerland. Here, Chef Mikuni had the opportunity to work under the guidance of the celebrated Fredy Girardet, later named “chef of the century” by the Gault-Millau guide.<br><br>His culinary odyssey didn't stop there. Chef Mikuni sought further refinement at the kitchens of some of the world's most illustrious 3-star restaurants, including Troigros, L'Auberge de L'Ill, Loasis, and Alain Chapel.<br><br>In 1985, Chef Mikuni fulfilled his culinary dream by opening the doors of Hotel de Mikuni in Yotsuya, Tokyo. This establishment would become a beacon of French culinary excellence in Japan, showcasing his mastery of the craft.<br><br>But Chef Mikuni's influence extended beyond his restaurant's walls. In 1999, he founded the Syndicat de la Haute Cuisine Francaise au Japon, an organization dedicated to the training of chefs and promoting taste development education for children. This commitment to nurturing the next generation of culinary talent and fostering an appreciation for fine flavors demonstrated his profound love for both food and education.<br><br>His impact in the culinary world reached a pinnacle in 2011 when he was chosen to represent Japan as one of the Grand Chefs for the iconic "Banquet of the Century" held at the Palace of Versailles in France. This event celebrated the recognition of French gastronomic meals as UNESCO intangible cultural heritage. His contributions didn't go unnoticed. In 2013, he received an honorary doctorate from The University François-Rabelais, acknowledging his substantial influence on French gastronomic culture. Two years later, the French government awarded him the prestigious L'ordre National de la Légion d'Honneur Chevalier, making him the first Japanese chef to receive this esteemed recognition.