GINZA SIX EDITORS
Fashion, jewelry & watch, lifestyle, beauty, foods…
Unique editors who are familiar with each genre GINZA SIX aimlessly
We spell way of enjoying that we found on foot.
Is fun deliciously in GINZA SIX; "meat lip!" A Delightful, Delicious Carniventure at GINZA SIX
Ginza Six Editors Vol.9 (Food)
"Thing to want to eat in the life last is decade declaring meat" openly yes. It is Keiko Kodera of eating meat writer who continues eating every meal, some meat dishes. North, south, east and west are proud of lightness of footwork but to rush to where and tough stomach which is not discouraged even if we abuse if we hear that delicious meat is eaten. In visiting GINZA SIX to hear rumor that "meat trip" (I call meat lip) is made this time in Ginza.
Sacred place of ancestor, meat enthusiast that well-known store of specifications links the eaves in Ginza on day of fine weather including grilling foods on an iron plate and steak. If eyes come when they can enjoy meat trip casually in Ginza where gourmets that tongue was good gather, it grows chest in expectation.
At first when it can thoroughly enjoy shabu-shabu and sukiyaki of Matsusaka beef to have come to the first house; "special product Matsusaka meat morning sun shop sukiyaki beef shabu-shabu Matsushige" of reputation.
Super brand that it is said to be "the times that beef chooses by brand" well recently, but child crying speaking of Matsusaka beef falls silent. Feeling goes up for presentation to cut the finest meat to stock from <morning sun shop> of well-established meat wholesale directly with slicer in front.
General, but Kanto-style in this shop, it will have with mixed seasoning sukiyaki of Kansai style prints meat first, and to put seasoning such as sugar. Personality of king even as for the meat which beautiful sashi entered. In feeling to rise to the sky if we hit delicious aura since before having eaten and eat including egg quickly. Matsusaka beef A5 sirloin (morning sun shop) course that can choose either sukiyaki and shabu-shabu can have lunchtime for 6,800 yen, and both a feeling of discount and feelgood are much more! In the case of Japanese black beef, it is excellent at lunch 3,800 yen ..., dinner 4,800 yen ... and cost performance.
Besides, beef cutlet dear (2,200 yen.of Japanese black beef which broke through very much in these past several years As for the menu which is full of variety including Japanese-style stew (2,400 yen) which used rice, miso soup with fishmeat) and miso with for secret ingredient, attractive (as for beef cutlet dear and the Japanese-style stew offer only for modern terrace in Ginza dining hall).
"Matsushige" To "the hills and rivers" of yakiniku which sets up main store in Kokubunji after having reconfirmed overwhelming brand power of Matsusaka beef with sukiyaki of this.
It is told, "there is excellent shop of yakiniku in remote place" well, but it is rare to meet awful rotisserie at unexpected place. Traditional rotisserie where we usually run such a shop in families. One of the well-known stores where "the hills and rivers" which had been loved since the formation in 1976 by local people hid. "Honno-ji Temple has enemy", and do not become; is well known existence between yakiniku tsuu saying "there is meat in Kokubunji". As far as we are glad to be able to have taste of well-known store of downtown area Karaya and remote town in Ginza. Letter of "meat which is delicious if we eat anyway" that it was raised on wall that at first it got into eyes when we entered shop. If there was no falsehood, at moment when raw salted tongue (2,000 yen /4 piece) which we ordered and deluxe roast (2,400 yen /2 piece) had been carried, we were convinced in the slogan.
Specialty raw salted tongue is pole thick slice, and, anyway, deluxe roast has a big seal, too. Extremely-thick cut and shops with "large size behavior" as selling increase, but admire recently to go through this style at hand limit for some time for 40 years! Stomach is delighted at sirloin of "the hills and rivers" let alone heavy stomach saying "meat with sashi came to lean in comparison with youth" we hear voice to say well. Sauce which mixed homemade gochujang with bass in soy sauce is delicious, and, as for this, liking should be unbearable polished rice. We decided firmly when we must go to main store of Kokubunji by all means soon while going to "the hills and rivers" of GINZA SIX.
One which wanted to visit by all means to close of meat lip "JASMINE sum feeling Han greens." Sisters shop of "JASMINE" which this sets up the first shop in Hiroo, and presents store in Nakameguro, Nihonbashi. Shanghai-based dishes which Yusuke Yamaguchi of chef makes day after day in "JASMINE" of the large prosperity are reputation, but hear shop of any place when there are meat dishes which can eat only in GINZA SIX, to izao shop.
On menu, higashi*niku (3,600 yen) made with specialty of JASMINE "slaver chicken" and (1,780 yen) tower for Taho-nyorai, Guangdong-style meat dishes stimulating appetite including deep frying (2,800 yen) crunchily of incense chicken from Ibaraki are jostling crowds.
For tightening tantanmen (tantanmen which Yamaguchi cooks is exquisite!) We controlled desire to want to eat this and ordered Sichuan X SUKIYAKI (3,000 yen) of original menu. Sukiyaki of new sense that we attach specially selected beef loin and homemade green onion rice cake to hot Mala SUKIYAKI sauce and eat. As for the menu which Yamaguchi devised under the theme of according to store's name, the sum called "sum feeling Han greens" and Chinese fusion, there is value to eat once if we like meat very much.
Unique restaurant is enriched besides in GINZA SIX. Please go to visit hall of dainty food that "meat lip" can enjoy casually while being in Ginza.
Text: Keiko Kodera Photos: Hajime Tomizawa Edit: Yuka Okada
Some maybe 10 years ago, I declared meat to be the thing I would most want to eat for the final meal of my life. As the carnivore that I am, I’ve since continued to enjoy at least one kind of meat dish with every meal. I’m proud to declare that when I hear a place is serving delicious meat, I’m there—I move fast, whether north, south, east, or west. I also take pride in my resilient stomach, which is never discouraged despite this rigorous regimen. Today I’m heading to GINZA SIX because I’ve heard people say you can go on meat excursions in Ginza (something I like to call “carniventures”).
With its prestigious teppanyaki, steak, and other restaurants of the sort especially suited to special occasions, Ginza is truly a pioneering meat-lover’s holy land. Connoisseurs of refined palate and discerning eye assemble here. If you arrive at Ginza somewhat casually to go on a carniventure, your heart will no doubt swell with anticipation. First stop: Sukiyaki Gyu-Shabu Matsuju, esteemed for the pleasures provided there of shabu-shabu and sukiyaki with Matsusaka beef.
It’s often been said recently that we live in an era of brand-name beef. And hearing the name Matsusaka beef, the brand of brands, makes one’s mouth water. Purchased directly from Asahiya, the long-established Matsusaka beef wholesaler, this super beef is sliced right before you. The presentation alone is spectacular.
With Kansai-style sukiyaki, it’s standard practice to first brown the meat and add sugar and other seasonings. At this restaurant, a sukiyaki stock is used in the Kanto style. The beautiful marbled beef is simply majestic. There’s an ambrosial aura before you even start; mixing in the egg and taking the first bite is sheer heaven. The Matsusaka Beef A5 Sirloin (Asahiya) Course lets you choose either sukiyaki or shabu-shabu. It’s priced for lunch at 6,800 yen—a bargain that makes it all the more enjoyable.The Japanese Black Wagyu Courses start at 3,800 yen (lunch) and 4,800 yen (dinner). That’s stellar cost performance.
The menu’s variety is also appealing. It includes Beef Cutlet Gozen with Japanese black wagyu beef (2,200 yen with rice and red miso soup), a beef dish whose popularity has soared in the past several years, and Japanese-Style Stew (2,400 yen), which uses miso as its secret ingredient. (Beef Cutlet Gozen and Japanese-Style Stew are available only at Ginza Modern Terrace inside the GINZA GRAND Premium Food Hall.)
Having experienced a reaffirmation of the overwhelming brand power of Matsusaka beef with Matsuju’s sukiyaki, I’m now off to Sansui, a yakiniku chain with a flagship restaurant located in Kokubunji.
It’s often said that good yakiniku places are in out-of-the-way locations. Still, it’s unusual to come across a fabulous yakiniku restaurant somewhere unexpected. When you do, they’re usually family-run operations that have been around forever. Beloved of locals since its founding in 1976, Sansui remains one of the region’s hidden treasures. “One’s enemy is in Honnoji,” it’s said here in Japan—meaning one’s true purpose lies elsewhere. But if we’re talking meat, where we want to be is in Kokubunji—simply the place among yakiniku connoisseurs. I’m overjoyed, then, to partake of flavors from a town somewhat off the beaten path right here in Ginza. I enter the restaurant; what first meets my eye is a sign hanging on the wall, which states: “If you’re going to eat meat, make it good meat.” So, I order raw sliced and salted beef tongue (2,000 yen for four slices) and premium loin (2,400 yen for two slices). When they arrive, I’m convinced no words could be truer than those of that slogan.
The famous tongue pieces are sliced extra thick, and the premium loin slices are generously proportioned. More places these days are promoting their thick cuts and large slices, but Sansui has been hand-cutting its meat in this style for the past 40 years or longer, a practice that’s praiseworthy indeed. I often hear people say marbled beef sits a bit heavier in the stomach compared to when they were younger, but Sansui’s sirloin is more joy than trouble to any self-respecting stomach.With its homemade red-chili paste blended into a soy sauce base, the sauce is also marvelous. Surely, it’s irresistible to lovers of white rice. Seated at the GINZA SIX Sansui, it occurred to me I would have to get out to the flagship restaurant in Kokubunji, and I firmly resolved to do so.
The final stop on today’s carniventure is JASMINE Washinkansai, the sister restaurant of JASMINE, founded in Hiroo and with locations now in Nakameguro and Nihonbashi. All the JASMINE locations are packed daily. The Shanghai-based cuisine prepared by Chef Yusuke Yamaguchi has drawn rave reviews. I’d heard certain meat dishes were available only at the GINZA SIX location, so, of course, that is where I head.
The menu is loaded with mouthwatering meat dishes, including JASMINE’s famous Yodare Chicken (1,780 yen), pagoda-inspired Dongpo pork (3,600 yen) and crispy-fried Cantonese-style Kaoridori-brand chicken from Ibaraki Prefecture (2,800 yen).
To top off everything, I suppressed my desire to eat the Szechuan dandan noodles (the ones made by Chef Yamaguchi are the best!). Instead, I ordered an original item, Szechuan Sukiyaki (3,000 yen), a new style of sukiyaki in which spicy red-pepper sukiyaki sauce accents special premium loin and homemade green onion rice cakes. As the name Washinkansai suggests, Chef Yamaguchi’s Japanese-Chinese fusion menu is more than worth trying once if you’re a meat lover.
Of course, GINZA SIX offers many other highly distinctive restaurants and eateries. If you find yourself in Ginza, head to this culinary pavilion for your very own carniventure.
Text: Keiko Kodera Photos: Hajime Tomizawa Edit: Yuka Okada
Keiko KoderaBorn in Tokyo in 1980. Launched freelance career after working as a magazine editor for NIKITA (Shufu to Seikatsu Sha), Tokyo Calendar, and other media. Writes feature articles for various restaurant guides, culture magazines, and online sites in her role as a carnivore-and-writer who subsists on meat. Even after successfully losing 18 kilograms last year, her meat-eating continues, which, perhaps, explains a slight rebound in her weight. She fights the good low-carb diet-driven weight loss fight each day while maintaining a spirited commitment to her workout routine.
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