I visited a restaurant in Ginza whose concept is a “gourmand’s hideout.
I went to Ginza to visit the second store in Ginza following Gotemba, which is a collaboration between Kei Kobayashi, the first Asian chef to win three Michelin stars in Paris, France, and Toraya, a Japanese confectionery shop established in the late Muromachi period (1336-1573).
I knew his father and mother in Suwa City, Nagano Prefecture, better than I knew Kei Kobayashi, and when his father told me that his son was reopening in Ginza on May 30, I immediately came.
We had an a la carte menu instead of a course, but the restaurant is like a laboratory where each ingredient is brought out to its fullest potential and served….
The sushi roll named MAKI (sushi roll) in particular is an innovative menu item that is a fusion (homage) of French cuisine.
This time, I tried both eel and sea urchin.
The aroma of the seaweed is created by the heat of the stone table heated under the seaweed.
When you roll it up in your hand and put it in your mouth, the texture is crispy and the aroma of the sea is fragrant, and the mellow taste of the eel and sea urchin is entwined with it.
The dessert at the end of the meal was also made into a monaka, and as a lover of anchovies, I was in the best of moods!
Thank you very much for the delicious food!
Chef Masahisa Sugimoto trained at Hôtel de Mikuni.
This is the new “MAKI” menu item, with hot stones and seaweed on top to accentuate the savory flavor.
This is the eel version
In the middle of dessert. I love Anko, I love ice cream.
A la carte menu
- A restaurant with a history of more than 400 years, which is associated with Hideyoshi Toyotomi and is famous for its "Uzosui", a hot-pot dish that is gentle on the stomach, typical of Kyoto.
- Japan's oldest classic hotel! The Nikko Kanaya Hotel is the oldest existing resort hotel in Japan!
I wonder if this is the last of the “Shirouo Tempura” that I eagerly await in the spring.
Chakaiseki Cuisine at Kyoto Japanese Cuisine “MIZAI” May of Dragon Boat Festival was also wonderful! A time to learn a lot
Nigatsudo in the elegant rain Shunikai no otaimatsu (torchlight) and Ryoben camellia wagashi (Japanese sweets)
The soup at Itamae Ramen Aoyama Asoko is so good you could drink it all up!
I found a good Italian restaurant in Kyoto! Chef Koichi Watanabe’s Italian cuisine is very cost-effective, brings out the best of the ingredients, and the pasta is delicious and exquisite!
