01 / ABOUT THE PLACE
About this place
Just north of Senso-ji, amid quiet streets, grill GRAND serves meticulously crafted Japanese-Western classics with time-honored poise. The crab cream croquette is a frequent draw: within its delicate, crisp crust lies an intense hit of crab flavor melded with smooth, rich bechamel. Offered as a midday set or ordered a la carte, it reflects the steady hand of seasoned culinary work.
The restaurant's signature demiglace is simmered for 2 weeks, developing a deep richness cut by a faint edge of pleasant bitterness. In the beef stew, the meat is simmered in this sauce for 7 hours until it falls apart effortlessly under a spoon. Ladled over a soft, runny omurice, the demiglace merges seamlessly with the mild sweetness of the eggs to make a truly satisfying dish.
The beef fillet katsu is fried until crisp in house-rendered lard enriched with beef tallow for extra depth. The kuruma prawn cutlets are likewise fried in house lard. Starters include lightly seared wagyu tataki and baby cuttlefish sautéed in a special garlic sauce, making it easy to put together an appealing spread alongside beer or wine.
Beyond the tables on the 1nd floor, the 2rd floor features a private tatami dining room appointed with tables and chairs, offering an unhurried setting for your meal. Seating fills up quickly at lunch and dinner, so reserving ahead is advisable when planning a full multi-course menu or a leisurely dinner.
