GINZA SIX EDITORS
Here, we bring you some of the fun and interesting things found by our editors, each of whom bring a fascinating perspective and expertise to fields ranging from fashion to jewelry and watch, lifestyle, beauty, food and more, as they wander through GINZA SIX and make new discoveries.
"The essence and innovation of the sum" of GINZA SIX sending to the world Conveying Japanese Essence and Innovation at GINZA SIX
Ginza Six Editors Vol.1 (Food)
22 years as for the poor person residing in France. We returned home 3 times a year and enjoyed Tokyo walk, but BIC news of this year was opening of GINZA SIX. Wind of Showa blows, and flavor of culture loved Ginza to drift from old days, but readiness to mission that "conveys the essence of the sum as innovation" from appearance reaches GINZA SIX. We are led to soft light through Japanese paper which passes through facade reflecting the image of "sunshade" and "noren", and falls from ceiling of atrium. Japanese tradition is new and, from sacred place that produced the fashion, culture, seems to be able to stare at there sent to the world. We preside over the Web media called "DOMA" in myself, Paris and, through meal, perform activity to deepen understanding of Japan and France. Therefore mission of GINZA SIX affects heart in walk.
As for what caught my heart among other things in the second-floor floor under the ground, liquor shop was "Ginza in now". Space that unfolded with tree-like including preparation and flooring. Feelings of artisan that the back grows seem to reach soft warmth. Thought of President Shuichi Ogura was clogged up in "now" for the second generation that we valued liquor, encounter with structure hand and wanted to convey story of each liquor from the spot of manufacturing called storehouse.
Because when it wants customer to taste impression that the president felt to want to go to visit frequently in "in now", he/she establishes device of once-in-a-lifetime chance. "We hit corner" and, at corner, suggest paid sampling of warehouseman every day in rotation. We were able to sample six kinds of liquor to recommend of triple famous sake "waterfall pride" on coverage day. In addition, liquor select that there was in season when we put together in the twenty-four seasons in the old calendar forms a line. In "Shosho" deha "wheat shochu which "sake "Grass-Mowing Sword cool air incense brewing sake from the finest rice" and taste west brewing that is light in spite of being richness makes" "self-sacrifice" of first of all cool air summer as a substitute for beer as for having aimed." From name card sentence that put words such as haiku, imagination of today's dining table is excited.
It will be suggestion of long-term aging sake which "in now" establishes the storage of company as for the truth height in the spring of 2017 and began. By characteristic that each sake has, we realize that vintage is possible to sake like wine, and President Ogura who pushes forward business with foreign countries daringly challenges that we draw new possibility of taste of sake. In polite guides of Shohei Okawa who is manager, how about touching charm of deep sake which we have not tasted so far.
In addition, it is cocktail bar wanting you to go to visit "mixology salon" on the thirteenth floor of restaurant floor by all means. Miku solo JIST that owner develops 5 stores in Tokyo, nankumoshu*san. With mixology, the cause of free idea is new technique to bring about new cocktail to create more than limit of conventional recipe. In fact, Nagumo had held cocktail and mariajudina with dishes in Paris and was treated to good fortune that I helped with. We got good evaluation to let you worked as epicure of Paris that was particular about taste and say, "it is cocktail which let you forget wine".
In salon of this Ginza, there is book, too, and authoritative Manabu Ito acts as pocket chief bartender with classical music cocktail. On the stage called mixology, as for the thought to cocktail of new Ito whom we want to challenge, it is sublimated in recipe of Nagumo hot.
Spindle of this Ginza store is "Japanese green tea". "Soba tea cocktail" which added pineapple of fresh to base with liquid which soaked homemade soba tea into vodka, and provided flavor, and scattered Powder of miso and vodka-based "Gyokuro Martini" which after all dipped Gyokuro luxuriously, and did soaked in flavor. "gurintifasshondo" where bourbon and mariaju of Uji Matcha are beautiful. It was masterpiece which charm of tea was whetted all by cocktail, and was drawn.
There is power to create new value, culture simply because person opening stage to the world knows tradition thoroughly and took material seriously thoroughly. "Both "Ginza and mixology salon" are places that can come across future possibility of Japanese culture through meal proud of to the world in now".
Text: Aya Ito Photos: Masatoshi Uenaka Edit: Yuka Okada
I’ve lived in France for 22 years and return to Japan three times a year. I always enjoy walking around Tokyo. The big news this year was the opening of GINZA SIX. I’ve loved Ginza forever and its cultivated Showa-era atmosphere. But from its appearance alone, you can see that GINZA SIX has set itself the mission of conveying the Japanese essence and innovation. I pass through the entrance façade, reminiscent of traditional eaves and shop curtains, and find myself drawn to the soft light descending from the atrium ceiling and emanating through traditional Japanese paper. I feel that I can see what lies ahead, how Japanese traditions will be broadcast afresh to the world from this sacred ground of Ginza, a long-time generator of culture and the latest trends. I run DOMA, an online media site based in Paris, and work in various ways to deepen understanding between Japan and France through food. So GINZA SIX’s mission, as I walk here, really hits home.
I was especially taken with Imadeya Ginza on the second basement floor. Starting with the flooring and furnishing, wood and wood tones are prominent throughout the space. And within this warm and inviting space, one senses the disciplined craftsmanship of true artisans. This likely stems from the high-value that second-generation president Shuichi Ogura places on sake itself, from his meetings with sake producers and his desire to tell the story behind each and every bottle, straight from the breweries that produce them.
Imadeya inspires frequent and repeat visits because it’s designed to create unique encounters that allow customers to experience the enthusiasm of the company president himself. At the kaku-uchi tasting counter, you can pay to sample a rotating daily selection of local sake. On the day I visited, one could sample six types of recommended sake from Takijiman, a brewer in Mie Prefecture. Also offered was a selection of seasonal sake based on the 24 traditional divisions of the solar year. The shosho (end of summer heat) season featured Hoken Ryokaginjyo (a cool summer sake to stand in for beer) and Hitotsubu no Mugi (a mellow, yet crisply flavored barley shochu made by Nishi Sake Brewing). The haiku-like descriptions on the name cards pique the imagination for the day’s meal.
Having opened up its own cellars in spring 2017, Imadeya perhaps displays its true strengths in offering aged sake. Ogura, who has also taken the initiative in pursuing business overseas, acutely perceives the potential of sake vintages, as with wine, based on the characteristics of each sake and is taking on the challenge of drawing out new possibilities for Japanese sake appreciation. Under the expert guidance of store manager Shohei Okawa, you can experience the depth of sake’s appeal in ways you may have not appreciated before.
Another place I recommend highly is Mixology Salon, a cocktail bar on the 13th (restaurant) floor. It’s owned by mixologist Shuzo Nagumo, who’s opened five establishments in Tokyo. Mixology is a new technique for creating new cocktails based on innovative concepts. Nagumo has already held a dinner event in Paris pairing cocktails and cuisine, to which I’ve personally had the good fortune to contribute. That event was a major success, with some Parisian connoisseurs, notoriously difficult to please, commenting on how the cocktails made them forget about wine.
At the Ginza establishment, Manabu Ito, author and influential personage in the world of classic cocktails, serves as chief bartender. Ito is passionate about cocktails and tells me he wants to seek out new challenges on the Mixology stage. It’s this passion that helps bring Nagumo’s recipes to life.
Ginza Mixology revolves around the idea of the Japanese tea. Homemade soba tea is steeped in vodka to bring out the aroma and to create a liquid base, to which the mixologist adds fresh pineapple and a sprinkle of miso powder. This is the Soba Tea Cocktail. The Gyokuro Martini is mixed by steeping copious amounts of high-quality gyokuro green tea in vodka to bring out its flavor. The Green Tea Fashioned is an exquisite fusion of bourbon whiskey and Uji matcha green tea. These and others are masterpieces that refine and underscore the appeal of tea.
People capable of opening new pathways have the ability to create new value and culture precisely because they’ve mastered traditions and made an exhaustive study of materials and ingredients. Imadeya Ginza and Mixology Salon are both places where, through world-renowned cuisine, visitors can encounter the future potential of Japanese culture.
Text：Aya Ito Photos：Masatoshi Uenaka Edit：Yuka Okada
Aya ItoFood writer and translator. Author of “En souvenir de la tour de France des bonbons” and “Porquoi pas, une promenade dans Paris en Vélib'?” and translator of “Manuel des amphitryons” by Grimod de la Reynière, “Le carnet de route d’un compagnon cuisinier” by Joël Robuchon, “Aux innocents la bouche pleine” by François Simon, and other titles. Ito’s most recent book is “Dining on Paris Counters” (published July 2016). She’s the proprietor of DOMA, a bilingual French and Japanese online food magazine and event production agency (http://domapress.com). Starting at the end of September 2017, she began publishing a new column in MAG2: “Weekly Food-Related News from France, a Gourmet Powerhouse.”
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