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