Ginza, Tokyo
Grill Bistro POIVRER
A French bistro over live charcoal, ten floors above Ginza.
Hokkaido Fair
The bounty of Hokkaido’s land and sea
We visited the producers themselves to choose ingredients found nowhere else — a menu that travels through Hokkaido’s land, sea and season.
Concept
Live charcoal draws
the line of every plate.
At Grill Bistro POIVRER, the global outlook of George Yoshida meets the refined technique of head chef Masahiro Suzuki to create a dining experience unlike any other. Steaks seared over live charcoal and starters built around the season delight the eye as much as the palate. Come and taste plates where innovation and tradition meet — found only here.
Signature
A paradise of beef and wine
Japanese Black Wagyu, seared fragrant over live charcoal. Our signatures: the Tajima beef T-bone, the Wagyu tartare, and the steak au poivre that gives the restaurant its name.
Menu
Courses & à la carte
Lunch “Menu Gourmand,” six courses. Dinner “Menu Plaisir,” nine courses. Our most popular, “Menu Signature,” nine courses. À la carte and drinks are also available.
People
The people behind the fire
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Producer & Supervising Chef
George Yoshida
Chef of the Michelin-listed CIRPAS, with around 1.9 million followers across social media.
He produces and supervises POIVRER, shaping its cooking and hospitality from a global perspective.
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Head Chef
Masahiro Suzuki
Head chef at POIVRER, at home in the cooking of the Mediterranean.
He builds the seasonal starters and the charcoal-grilled main courses.
Chef Yoshida on YouTube
The episodes filmed at POIVRER — how the restaurant came about, the signature steak au poivre, and the truffle carbonara we serve.
Information
Before you visit
Practical details worth checking before you book. For anything not listed here, please call us.
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Allergies & dietary needs
- Please tell us about any allergies or ingredients you would rather avoid when you book.
- If there are several, we may contact you directly to confirm the details.
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Payment
- Credit cards: VISA, Mastercard, JCB, AMEX, Diners
- E-money: transit IC cards, Rakuten Edy, WAON, iD, QUICPay
- QR payments: PayPay, d Barai, Rakuten Pay
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Cancellation
- Please avoid changes to the number of guests or cancellations on the day of your reservation.
- Please call us on +81-3-6264-5190 for any change or cancellation.
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Getting here
- About 6 minutes on foot from Shimbashi Station, Exit 5
- About 8 minutes on foot from Ginza Station, Exit C3
- About 8 minutes on foot from Uchisaiwaicho Station (Toei Mita Line), Exit A5
- Enter Nitta Building at street level and take the lift to the 10th floor. There is no dedicated car park.
Address in Japanese (show this to a taxi driver)
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In the restaurant
- The restaurant is entirely non-smoking.
- Children of preschool and primary-school age are welcome. Guests of junior-high age and above are charged as adults.
- Please include preschool children in the number of guests when booking.
- If you are bringing a pushchair, please contact the restaurant in advance.
- At busy times a time limit applies to tables.
Facilities & services
- Free Wi-Fi
- Power sockets
- Wheelchair accessible
- Sommelier on staff
- English menu available
- Celebration plates available
- Projector available
- Tables with a night view
- Private rooms for 4, 6, 8 or 10–20 guests (three or more guests, dinner set course only)
- Exclusive hire for 20–50 guests
Access
Access & opening hours
- Address
- 〒104-0061 東京都中央区銀座8-2-1 ニッタビル 10F
- Telephone
- 03-6264-5190
- Opening hours
- Monday–Saturday Lunch 12:00–15:00（Food L.O. 14:00） Dinner 18:00–22:00（Food L.O. 21:00 / Drinks L.O. 21:30） Sundays & public holidays Lunch 12:00–15:00（L.O. 14:00） Dinner 17:30–21:00（Food L.O. 20:00 / Drinks L.O. 20:30）
- Closed
- Irregular; closed for periods in summer and winter
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Counter -
Private room -
Window table -
Booth -
Wine cellar
Media
In the media
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Featured in Poco’ce, May 2025 issue
POIVRER was introduced as a casual yet serious French bistro built around steaks grilled with care over live charcoal. The article covers our signature steak au poivre and the starters of head chef Masahiro Suzuki, whose ground is Mediterranean cooking.
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TBS “Golden One Spoon!”, second appearance
Aired 6 February 2026 at 20:55. Chef Yoshida appeared again, with POIVRER as the setting.
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Broadcast on TBS “Golden One Spoon!”
Aired 21 November 2025, featuring Grill Bistro POIVRER.
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Chef Nakamura of LA BONNE TABLE visits (YouTube)
Chef Nakamura of the celebrated LA BONNE TABLE in Nihonbashi joined Chef Yoshida’s YouTube channel. Over our signature steak au poivre, two cooks talk through the convictions behind their craft.
Watch the video (opens in a new window) Chef Nakamura’s recipe book “Hikizan Recipe” (opens in a new window)
Group
MISUJI GROUP
Two sushi counters carrying the Edomae tradition, a grill bistro built around live charcoal, and a winery pressing fruit from its own vineyards in Aizu. In each place, in its own idiom, the food of MISUJI comes alive.
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Nakanoshima, Osaka
Sushi MISUJI
On the second floor of Festival Tower West, Nakanoshima. A counter of pale cypress where Edomae craft meets rice seasoned with aged red vinegar.
Visit Site
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Shiodome, Tokyo
Sushi MISUJI Tokyo
On the 46th floor of Caretta Shiodome, 200 metres above the city. Skill honed, sushi shaped by heart — Edomae carried since 1855.
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Ginza, Tokyo
Grill Bistro POIVRER
A charcoal grill bistro in Ginza 8-chome. Tajima beef T-bone and steak au poivre, poured alongside carefully chosen wine.
You are here
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Aizumisato, Fukushima
Niitsuru Winery
Estate vineyards in Aizumisato. Japanese wine made only from fruit the winery grows itself — from the soil to the bottle, every step by their own hands.
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