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POINT ET LIGNE

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Summary
Restaurant Details
Restaurant Location
Reviews
Cuisine
Cafe / Bakery / Pastries / Desserts
Average cost
Lunch: ¥1,000-1,999 - Dinner: ¥4,000-4,999
Be it a full lunch or a tea time snack, this Ginza bakery has the perfect treats for you.
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Restaurant Details
POINT ET LIGNE serves as both a bakery and a casual lunch spot in Ginza with the perfect deals on their menu. Almost everyone in the area knows about it and the shop is always crowded during lunchtime. There's never a fixed lunch menu. POINT ET LIGNE comes up with a fresh one every other month as well as a seasonal menu, too. You're able to get a set consisting of four stews, bread, and a drink for a reasonable price. The best part of the lunch deal is access to all-you-can-eat bread, along with six different types of sauces for flavoring and dipping. The bread range changes as well throughout the year. All of the baked goods at POINT ET LIGNE are made using a unique method called the scratch method, creating an original texture that’s unique to the bread at this shop. If dining in isn't on the agenda, grab the Teru, which is a crispy layered danish stuffed with apple jam or the seasonal products that come by every now and then. The sauces are also available for purchase to take home. Every one of the pastries at Point Et Ligne is made fresh on site, from premium ingredients. Get yourself along to discover what they have in store today.
Point Et Ligne Phone Number
03-5222-7005
Business Hours
Sunday: 10:30 AM - 09:00 PM
Monday: 08:00 AM - 09:00 PM
Tuesday: 08:00 AM - 09:00 PM
Wednesday: 08:00 AM - 09:00 PM
Thursday: 08:00 AM - 09:00 PM
Friday: 08:00 AM - 09:00 PM
Saturday: 10:30 AM - 09:00 PM
Point Et Ligne Address
Shin-Marunouchi Building B1, 1-5-1 Marunouchi, Chiyoda City, Tokyo, 100-6590, Japan
Point Et Ligne Cancellation Policy
Free cancellation up to 1 week prior
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Restaurant location
Spreading as far as Kanagawa, Chiba, and Saitama, the mega-metropolis of the Greater Tokyo Area functions as the country’s futuristic capital, featuring the latest in art, technologies, food, and pockets of every subculture imaginable.
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