Hotel Grand Bach Tokyo Ginza Launches Limited-Time Summer Wellness French Course 'The Wellness Table -Radiance-'

Hotel Grand Bach Tokyo Ginza (General Manager: Fujio Yamase) will offer 'The Wellness Table -Radiance-', a dining experience designed to rejuvenate the body for summer, at its restaurant 'Wald Haus' from Monday, June 1, 2026, to Monday, August 31, 2026. During this period, the plan featuring InBody measurements, which allows guests to track their body composition and receive professional advice, will also be upgraded.

'The Wellness Table -Radiance-' balances 5 courses at 704 kcal for lunch and 843 kcal for dinner, providing high protein and essential nutrients for body conditioning.

A Summer French Course to Rejuvenate and Strengthen Your Body

Designed with the wish for guests to enjoy comfortable dining moments with loved ones amidst the approach of summer, the menu is a harmony created by the chef and a wellness food concierge (a registered dietitian). The course features vibrant summer vegetables and fragrant herbs, using fermented ingredients to create a refreshing, light finish that leaves no heaviness. Chicken, high in protein and beneficial for summer conditioning, takes center stage to achieve both taste and wellness.

For a leisurely lunch in Ginza, the 5-course menu comes in at 704 kcal. For those focusing on training or body makeup, the 'Blissful Double Meat Course' (830 kcal, 52.9g of protein) is also available.

Furthermore, for those looking to elevate their self-improvement this summer, the hotel offers a special plan that includes body composition analysis via InBody, advice from a wellness food concierge, and a trial of 'SIXPAD' equipment, a total wellness brand specializing in EMS. (Cooperation: MTG Co., Ltd.)

Menu Highlights

'Veggie Bouquet First with Romesco Espuma' A salad featuring approximately 120g of recommended daily vegetables, enhanced with the gentle acidity of fermented homemade pickles, the fragrant crunch of quinoa and nuts, and the light richness of soy milk cheese. The sauce is a light, espuma-style reinterpretation of traditional Mediterranean Romesco sauce.

'Poêlé of Chicken Grunt with Summer Zucchini and Tea Porridge in a Light Clam and Fermented Tomato Jus' A seasonal grunt dish combining the refreshing acidity of fermented tomatoes with the essence of clam dashi, evoking a Japanese aesthetic. Beneath the saffron-colored espuma, reminiscent of a resort destination, lies a porridge cooked gently in hojicha (roasted green tea).

'Charcoal-grilled Awaodori Chicken with Manganji Peppers, Lentils, and Lemon-Green Chili Koji Cream Sauce' A dish featuring fragrant charcoal-grilled Awaodori chicken paired with summer vegetables such as Manganji peppers.