Hanakin – a portmanteau of 'hana' (flower) and 'kin' (Friday), meaning people would party late into the night or drink until morning without a second thought for the next day. It was a term and style widely used by business people during the bubble economy of the prosperous Showa and early Heisei eras. Today, with the spread of remote work, people taking days off on weekdays to avoid crowds, and the diversification of work styles, some say 'Hanakin' has become a dead word because people go out drinking with colleagues after work less often. Even so, many people who have Saturdays and Sundays off will still want to let loose on Friday nights. Letting loose doesn't necessarily mean drinking until you're completely wasted and partying all night. Simply enjoying delicious food and fine wine, and spending time luxuriously, can also be considered a fulfilling 'Hanakin'.

Brasserie Paul Bocuse Ginza has launched a special menu perfect for such 'Hanakin' nights: the 'Paris Steak Course.' When people think of steak, the American style – powerfully grilled red meat in an oven or over charcoal, enjoyed with a hearty salt and pepper or onion-based sauce – is trending in Japan. However, red meat steak has also been a long-standing favorite in France. Bistros offer steak, and there are even popular, long-established steakhouses that focus solely on steak. Meticulous attention to the meat, the cut, the cooking, and the sauce. This is the essence of Parisian steak, available in a limited 10-serving offering on Friday nights at Brasserie Paul Bocuse Ginza.

The Parisian steak at Brasserie Paul Bocuse Ginza features carefully selected Japanese beef, slowly and meticulously cooked in a pan to a tender, moist finish, enhanced by the classic French Cafe de Paris sauce.

The meat used is sourced from producers nationwide, personally selected by Head Chef Teruhiko Hoshino. When the Paris Steak Course first launched (January 2023), it featured the rare Shimanto Beer Beef, raised on a diet of beer yeast and pomace, known for its juicy, refreshing umami. Currently (as of the interview in late March), it is Miyazaki Beef from Kobayashi City, which has won the Prime Minister's Award four consecutive times at Japan's top beef competition. If the chef hears of delicious meat, he personally visits the source, carefully inspects it, and selects only the finest cuts. The sauce is subtly customized to perfectly complement the meat, creating the optimal recipe. Conversely, if a brilliant sauce recipe comes to mind, he might seek out meat that pairs well with it. Incidentally, the cuts not used for the Parisian steak are utilized in the lunch hamburger steak. His dedication to delicious meat and his pursuit of techniques to bring out its potential are truly remarkable.

The cooking method for the Parisian steak is one such example. 'I know the perfect way to cook steak,' says Head Chef Hoshino. To maximize the meat's umami, he carefully sears each side for about 15-20 seconds in a pan without stressing the meat, then lets it rest, heats it in the oven, and rests it again. This process is repeated multiple times, so preparation begins about two hours before the estimated serving time, with no effort spared in the cooking. The surface of the thick meat, easily over 20mm, is seared to a fragrant crispness, while the inside remains a vibrant rosé. When a knife touches it, it glides in smoothly, cutting with effortless tenderness. Even without tasting it, the melt-in-your-mouth texture is easily imagined the moment the knife makes contact, heightening the anticipation.

Complementing the meat's flavor is the Cafe de Paris sauce. Based on a rich butter sauce, it's a proprietary recipe incorporating dozens of herbs and spices like parsley and thyme, designed to maximize the steak's deliciousness. This Cafe de Paris sauce also pairs exceptionally well with the fresh, locally sourced vegetables served alongside the meat. On this occasion, cauliflower, asparagus, and beets were included. The vegetables, seared in beef fat to lock in their rich umami, create a harmonious blend with the steak, resulting in a highly satisfying dish.

Of course, the experience before and after the steak is equally impeccable. Before the steak, there's a luxurious starter of pufferfish, caviar, and cured cod roe – a fittingly celebratory beginning for a decadent Friday night, best enjoyed with a glass of champagne or white wine selected by the sommelier. After the steak, enjoy a peat-infused whiskey ice cream. Peat, or泥炭 (deitan), is known for its use in flavoring whiskey and in beauty treatments. Edible peat powder reportedly made its debut in Japan just last year and is poised to become a noteworthy ingredient. Rich in iron and calcium, and containing humic and fulvic acids that are said to benefit the gut, promoting beauty and detoxification. Though black in appearance, it is odorless and tasteless. The mellow aroma and refreshing sweetness of the whiskey, subtly enhanced by the peat, erase any guilt from the hearty meal, leaving only satisfaction.

As its name suggests – 'Brasserie' signifying a casual establishment serving drinks and food – Brasserie Paul Bocuse Ginza offers a relaxed way to enjoy the world of Paul Bocuse. You can savor exquisite French cuisine in a brief, enjoyable setting. After indulging in the Parisian steak, you might choose to return home for a relaxing read or a soothing bath to unwind from the week. Or, if you're still in the mood, continue your evening at another bar or two until morning. Why not celebrate the end of your week with a luxurious 'Hanakin' among close friends, as a well-deserved treat for yourself?

Brasserie Paul Bocuse Ginza
Location | 2-2-14 Ginza, Chuo-ku, Tokyo, Marronnier Gate Ginza 1, 10F
Business Hours |
Lunch Weekdays 11:00 AM - 3:00 PM (Last Order 2:00 PM)
Weekends & Holidays 11:00 AM - 3:30 PM (Last Order 2:30 PM)
Dinner 5:30 PM - 10:00 PM (Last Order 8:00 PM)
Price | Paris Steak Course (Friday Nights Only) ¥13,200 (tax included)