The menus move from weekday lunch and brunch to dinner courses and à la carte selections. Recent course examples include Italian burrata with olive-and-caper tapenade, seasonal salads, pasta such as clam vongole rosso, charcoal-grilled Yamagata wagyu or pork, and desserts including Basque cheesecake with house-made milk gelato. The cooking is Italian in structure but gives the seasonal Japanese ingredients room to lead.

GRIP has 75 seats, including 30 on its outdoor terrace, and takes reservations for lunch and dinner. It is a practical choice for a garden-side meal in Ikebukuro, with lunch from 11:30 and dinner from 17:30; the restaurant is closed only around the New Year period.

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