Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
- Nearest station：
- Categories：
- Budget：
-
- Closed：
- Wednesday, Sunday
Online reservationInstant reservations. No sign-up required.
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Restaurant information
Details
| Restaurant name |
Amarantos
|
|---|---|
| Categories | French |
| Phone number (for reservation and inquiry) |
050-5596-4560 |
| Reservation availability |
Reservations available
Cancellation Policy |
| Address |
東京都中央区銀座5-6-7 SANWA すずらん Bldg.９F |
| Transportation |
The nearest station is Tokyo Metro Ginza Station, Exit A1, and it is a 3-minute walk from there. 103 meters from Ginza. |
| Business hours |
|
| Average price |
JPY 40,000 - JPY 49,999 |
| Average price（Based on reviews） |
JPY 50,000 - JPY 59,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money accepted （Transportation IC cards (e.g., Suica), QUICPay） QR code payments not accepted |
| Service charge & fee |
Service charge 10% Original text サービス料10％ This section has been automatically translated. Please check with the restaurant for accurate information. |
Seats/facilities
| Number of seats |
20 seats （ 10 counter seats and 10 private rooms.） |
|---|---|
| Private rooms |
Available For 2 people, For 4 people, For 6 people, For 8 people Private rooms for 4 people each, with 2 rooms available, can be connected to accommodate up to 10 guests.\nRoom charge: 11,000 yen (tax included) per room.\nFor reservations of 5 or more guests, please contact us by phone. |
| Private use |
Unavailable |
| Non-smoking/smoking |
Non smoking |
| Parking |
Unavailable |
| Space/facilities |
Stylish space, Relaxing space, Counter seating, Power outlets available, Free Wi-Fi available |
Menu
| Drink |
Wine, Particular about wine |
|---|
Feature - Related information
| Occasion |
|
|---|---|
| Service |
Celebrations and surprises(Birthday plate), BYO drinks, Sommelier available, Multilingual menu available（English） |
| Dress code |
As a general rule, we kindly ask that you refrain from visiting in shorts and sandals, and we recommend smart casual attire. |
| Website | |
| Phone number |
03-6228-5041 |
| Remarks |
【About Perfume】 |
Amarantos
I visited the newly relocated Amarantos, which moved from Tameike Sanno to Ginza in March 2025.
This restaurant is a regular in the Michelin guide and has retained its one-star status for 2025.
Chef Shintaro Miyazaki, who has experience in France, has also earned stars at establishments like "Nouvelle Aile" in Marunouchi and "Azure 45" at The Ritz-Carlton Tokyo. He is known for his beautifully delicate dishes.
Every dish is exquisitely crafted and so beautiful that it almost makes you hesitate to eat it.
In particular, the three-part corn dish available at this time of year was incredibly delicious. Each component was uniquely enhanced, creating a wonderful contrast of flavors and richness. Additionally, the three types of bread served as accompaniments were delightful and could easily stand out on their own.
The interior, designed by Yasumitsu Morita, features a fresh yet tasteful luxury. The use of Baccarat plates is particularly eye-catching. In addition to the U-shaped counter seating, there are private rooms available.
The restaurant is located on the 9th floor of the "SANWA Suzuran Bldg.,” just a 3-minute walk from Ginza Station, along Suzuran Street, which is one block off Miyuki Street.
Here’s the menu I enjoyed that day, along with some thoughts:
Canapés
"Foie Gras / Fava Beans / Caviar / Paprika / Surf Clam"
"Grilled foie gras terrine with rhubarb jam inside"
"Spring roll skin baked into a tube filled with fava bean paste and caramelized fava beans"
"Buckwheat crepe topped with sour cream and caviar"
"Financier with paprika, topped with paprika purée and dill flowers"
"Surf clam with lemon vinaigrette and arugula purée"
Amuse Bouche
"Corn"
"Corn blancmange with consomme jelly and sea urchin"
The consomme jelly enhances the deep flavors beautifully.
"Corn fritters with egg, yellow purée, and cheese"
The cheese is Swiss Belpark Noir, sprinkled with black pepper and garlic powder.
"Corn sorbet topped with salt from Kikaijima and caramel sauce"
"Chiffon cake with Comté cheese"
It has an incredibly soft texture.
"Smoked butter"
With sour cream, it has a creamy smoothness. The smoky aroma tantalizes the nose.
Carpaccio
"Flounder with Kabosu Citrus and Shiso"
Layered with grilled eggplant tartare, flounder carpaccio, kombu citrus sauce, shiso oil, and aonori seaweed galette.
"Madeleine with burnt butter and ajwain"
Poêlé
"Sweetbreads with Pumpkin and Madras Powder"
Served on toasted bread, topped with praline paste and marigold. The spiced pumpkin purée pairs perfectly. The sweetbreads are incredibly tender and smooth.
Crustacé
"Blue Lobster with Sun-Dried Tomato and Tarragon"
The blue lobster and semi-dried tomatoes are wrapped in a chervil and tarragon mousse, served with a shrimp broth sauce containing chopped tarragon.
"Madeleine with burnt butter and ajwain"
"Lemon confit bread"
Bread infused with lemon confit.
Viande
"Irako Black Beef with Fennel and Horseradish"
This is a rare fillet from Irako Black Beef, which is only slaughtered once a month. Served with watercress purée, grated fennel, horseradish, and white balsamic foam.
"Colorful vegetables and potato purée"
Various cut vegetables arranged around the potato purée, enjoyed with a sauce.
Pre-Dessert
"Kochi Prefecture Milk with Cherries and Olive Oil"
Milk ice cream drizzled with cherry sauce and domestic olive oil.
Grand Dessert
"Kona Citrus, Honey, and Meringue"
Meringue filled with kona citrus mousse, surrounded by kona citrus powder.
Mignardise
"Chocolate, Caramel, and Crumble"
Chocolate mousse, cookie crumble, caramel sauce, and chocolate ice cream.
"Tea"
I had a wonderful time and would love to visit again in a different season.
It was a great meal!