Acerca de Nosotros

Ginza had an unconventional start as a restaurant. Originally opening as a pop-up event, our original aim was to showcase the unique culinary stylings of our head chef, Kabu Natsu.

Cómo La Magdalena llegó a ser

When it became clear that there was going to be continued interest in the eating experience we’d curated, we found a permanent location, expanded our menu, and began regular service. That was 5 years ago, and we’re still going strong today.

Though we’ve come a long way from where we started (we’re up to 12 chefs and 10 servers on a normal evening), our focus has ever shifted. When you eat with us, you can expect to find new flavors, existing foods, and a sparkling evening.

Reservaciones

Reserving a table beforehand means less waiting. Groups of 8 or more must reserve ahead of time.