Australian-Greek Fare Arrives In The Heart Of 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 Tokyo
11F, Tokyu Plaza Ginza
5-2-1 Ginza, Chuo-ku, Tokyo
Writer: Joanna Kawecki
This article comes in cross-collaboration with our friends at MeltingButter.