Why you should experience Madam Mỹ in Tokyo, Japan.
Madam Mỹ is a polished Thai-Vietnamese restaurant where Ginza's cosmopolitan dining culture, Southeast Asian spice, French-colonial design references and late-night energy converge along the district's storied Corridor Street.
Set along Ginza Corridor Street near Sotobori-dori and just steps from Ginza Corridor, the restaurant occupies the ground floor of Nitta Building behind a turquoise entrance that opens into a dining room conceived around a French-colonial courtyard. Subtropical plants, custom furniture and whimsical monkey figures soften the urban setting while a prominent bar gives the room a natural transition from dinner into drinks. The cooking matches that visual breadth through Thai and Vietnamese preparations built around herbs, chile, fermented seasonings and grilled meats. The result is a Ginza restaurant where Southeast Asian cooking and theatrical interior design create an energetic counterpoint to the polished commercial streets surrounding it.
What you should know about Madam Mỹ.
Madam Mỹ is best known for opening on May 11, 2019 as HUGE's second Modern Asian restaurant, extending a Thai-Vietnamese concept the company had introduced through Ginger Grass in Shinjuku into Ginza Corridor Street. Founder, president and CEO Yoshihiro Shinkawa had built HUGE around restaurant concepts crossing several culinary traditions, and Madam Mỹ joined that portfolio through a deliberately hybrid concept combining the chile-driven intensity of Thai cooking with the herbs and vegetables central to Vietnamese cuisine. The opening repertoire stretched across fresh spring rolls, yam wun sen, tom yum goong, gai yang, pad Thai, gapao and green curry, creating a cross-border menu from recognizable preparations while drawing fish sauce, herbs and spices from across Asia into the kitchen. Interior authorship carried the concept beyond food through a French-colonial courtyard reference, turquoise doors, subtropical planting, suspended monkey figures and custom-made furnishings designed to give the Ginza address the visual character of Southeast Asia. The restaurant subsequently became part of a larger HUGE Modern Asian family spanning Ginger Grass, DADAÏ Thai Vietnamese Dim Sum and BETELNUT Thai Vietnamese Dim Sum, allowing seasonal ingredients and dishes to circulate through related kitchens in Tokyo and Yokohama. A 2026 summer program connected Madam Mỹ with Aoki Farm in Miura and Toiro Chili Farm, bringing the growers' produce and chiles into preparations including red-shrimp salad with summer vegetables and black Wagyu stir-fried with chile and shrimp paste. Six years after its Ginza debut, the restaurant remains the branch through which HUGE joined its established hospitality model to a culinary program deliberately crossing Thailand and Vietnam.
Fresh spring rolls open the meal through cool vegetables, herbs, shrimp and chicken breast, their clean textures preparing the palate for the deeper fermented character of fish sauce and chile that follows. Tom yum goong sharpens that progression through aromatic broth, shrimp, acidity and heat before gai yang shifts toward grilled chicken, bringing browned skin and smoky edges against the brighter flavors preceding it. Green curry with Tanba black chicken and eggplant moves the table into coconut richness, its jasmine rice absorbing the sauce as chile and herbs remain present beneath the creamier body. Pho ga lightens the closing savory stage through Tanba black chicken and rice noodles, returning the meal to the clearer broths and fresh aromatics associated with Vietnamese cooking. Chai cheesecake with salted milk ice cream completes the progression through cool dairy richness and warm spice, allowing Madam Mỹ to carry the table from fresh herbs and acidic broth through grilling, coconut and fragrant dessert without losing the Thai-Vietnamese premise that shaped the restaurant from opening day.
How to fold Madam Mỹ into your trip.
Madam Mỹ works as the dining anchor within a Ginza route connecting postwar commercial architecture, Japan's advertising history and the railway infrastructure incorporated beneath the district's western edge.
Begin at Shizuoka Shimbun and Shizuoka Broadcasting System Tokyo Building, completed in 1967 by Kenzo Tange as a compact Metabolist tower organized around a cylindrical structural core, giving the Shinbashi edge of Ginza one of Tange's most recognizable experiments in expandable urban architecture. Continue to Ad Museum Tokyo, opened in 2002 through Yoshida Hideo Memorial Foundation and Dentsu, where a collection spanning Edo-period promotional culture through contemporary campaigns traces the development of Japanese advertising inside Caretta Shiodome. Conclude at Ginza Corridor, the long commercial strip constructed beneath the elevated railway structure running between Yurakucho and Shinbashi, where restaurants and bars converted transportation infrastructure into one of the district's enduring nighttime corridors. Madam Mỹ completes the progression inside that same western Ginza strip, carrying architectural experimentation, commercial culture and railway-era urban form into a restaurant shaped around contemporary Southeast Asian cooking.
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