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PARKHOTEL MONDSCHEIN

A Rich Cultural History Combined with a Refined Design Aesthetic at this Modern Luxe Hotel

FUFU KYOTO

An Intimate Luxury Hotel that Entwines Traditional Japanese Dining, Architecture and Hospitality with Modern Elegance

JACQUEMUS PARIS

A Pure Interior Led By Playfulness and Surprise

The Gdańsk Shakespeare Theatre

The Charred-Brick 'Black Box' Presenting The Beauty Of Theatre & Performance

GAIA

British Artist Luke Jerram’s Explores The Vastness of Our Earth

Honouring ISSEY MIYAKE

The Legacy Remains: Merging Art & Fashion, East & West, Tradition & Technical Innovation

UNITED PLACES BOTANIC GARDENS

Local and Luxurious, A Melbourne Boutique Hotel That Gets It Right

Naoshima Ryokan ROKA

Designed by Okayama-based studio Nottuo, a New Modern Stay on Japan’s ‘Art Island’

Restaurang ÄNG

NORM Architects Creates A Light-Filled Glasshouse For The Michelin-Starred Restaurant

JAPANESE CRAFTSMANSHIP: BAMBOO WEAVING

In The Quiet Backstreets Of Kyoto's South Higashiya, Find A Master Craftsman

HOMME PLISSÉ ISSEY MIYAKE SS23

As Ever, The Joy Of Movement & Ease of Pleats Prevails

Serpentine Pavilion 2022

Artist Theaster Gates Designs the 21st Pavilion

BRUT-AL

Argentinian-Australian Designer Alexander Lotersztain's Ode to Brutalism

Serpentine Pavilions 2000-2021

A Champ Online Retrospective Of Two Decades of The Radical Architectural Event

PURE FORM

The Art Gallery of South Australia Presents Japan's Avant-Garde Ceramics

KABIRA & KANGRI

The Beauty Of Indian Textile Craftsmanship In ISSEY MIYAKE Sub-Brand HaaT's SS22 Collection

The Apollo

Australian-Greek Fare Arrives In The Heart Of Tokyo

July, 2016
The Apollo, Ginza, Tokyo, Japan © The Apollo Tokyo

With a spectacular view over the entertainment and luxury district Ginza, The Apollo is a taste of Australian-Greek dining in the heart of Tokyo, and the first of its kind in Japan. Located on the 11th floor of the Tokyu Ginza Plaza department store, high-ceilings and a light-filled interior immediately greet you, with both Mediterranean-Pacific aromas bouncing from the kitchen and it’s wood fire ovens. As the second sister to The Apollo Sydney, the restaurant is a slice of modern Australiana in the heart of Tokyo. Vibrant music bounces across the room and its without a doubt, the energy is electric.

The Apollo’s modern interior is designed by George Livissianis, with a focus on muted grey and white tones, leaving all the attention for the exceptional menu and extraordinary view. Exposed concrete and marble dominates the dining space and bar counters, with subdued cream stools and brown leather couches for extended seating.

Australian owners Jonathan Barthelmess and Sam Christie have ensured that the new Ginza outpost reflects their Sydney restaurant in precise details. With the same menu, including a stellar comparison of Australian wines, and staff trained in Sydney prior to opening in Tokyo replicating techniques and execution.

The Apollo’s signature dish, ‘Saganaki Cheese Honey Oregano’, is a smooth balance of sauteed greek cheese (90% sheep, 10% goat) with honey and oregano, named after the ‘saganaki’ Japanese grill plate it is cooked on. A stand-out for mains, is their slow roasted Australian lamb with milk (not goat) Feta Greek salad. For dessert, a traditional Australian pavlova with classic greek yogurt, and a second selection of Lemon curd and biscuit meringue tart.

The Apollo lunches are equally as popular as their dinners, come more than once and ensure you’ve got a different seat each visit: there’s always something about the view of Tokyo’s cityscape to enjoy each time.

The Apollo, Ginza, Tokyo, Japan © The Apollo Tokyo
The Apollo, Ginza, Tokyo, Japan © The Apollo Tokyo
The Apollo, Ginza, Tokyo, Japan © The Apollo Tokyo
The Apollo, Ginza, Tokyo, Japan © The Apollo Tokyo
The Apollo, Ginza, Tokyo, Japan © The Apollo Tokyo

The Apollo Tokyo
11F, Tokyu Plaza Ginza
5-2-1 Ginza, Chuo-ku, Tokyo

The Apollo, Ginza, Tokyo, Japan © The Apollo Tokyo

Writer: Joanna Kawecki
This article comes in cross-collaboration with our friends at MeltingButter.

July, 2016