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.
GINZA SIX Group Barhop: Looking Back on the First Meet-and-Wander with Mackey Makimoto GINZA SIX Group Barhop: Looking Back on the First Meet-and-Wander with Mackey Makimoto
GINZA SIX EDITORS
"bura editors" which are unfolding on official web site of GINZA SIX from September, 2017.
If familiar editors namely editors can tell through each viewpoint from beauty, foods to art from fashion variously, it may not be for hint of imagination when people visit hall, and shall we cut idea about "silver bura" "GINZA SIX bura" which does not become?
It was man of influence whom foods lighters of the world where it declared openly by "eating out as for 600 times a year" in oneself under the pretense of "tabearukisuto" we cut such design minomotono start, and to have appeared for the serialization 23rd acknowledged superiority of, McKie Makimoto.
If people working in Ginza come to GINZA SIX together, and it is about 10000 yen per person and drinks and eats, and "they come by pub crawl, it is surely fun"
The cut end which McKie took out was message, "there was pub crawl for only 10,000 yen in GINZA SIX!", and guruman always demanded not only popular shop and Michelin publication shop but also just own correct answer to scramble for reservation from, trying out, "there is not only high quality shop but also such a way of enjoying in same GINZA SIX!" was thing only by McKie who settled.
Some introductions got longer, but please check which does not have you still read by all means on website of GINZA SIX as the state is really witty, and it is settled for essay of graceful title called "GINZA SIX pub crawl".
And "we like eating and drinking, and but ten readers of "bura editors" which cleared offer condition called people who are not swallowed up by liquor" are this rotating with McKie, the first "bura meeting GINZA SIX pub crawl - dream feeling ..." what was planned based on the above (sho where descent of dream feeling depends on naming of McKie).
It is B2F of foods floor which most are the first branches, or new business style, GINZA SIX boast of that became the memorable first stage.
With "10 FACTORY" where products which we used juice and jelly and jam and mandarin orange for variously line up proud "mandarin orange beer", participants serve as self-introduction in order to convey mandarin orange industry of Ehime in the next generation, and opening toasts!
To liquor shop "now and Ginza" where discerning sake and Japanese wine are even on next. Horn Manager noted product, Shohei Okawa to hit, and to tell, "we have a drink with dinner with sake every night 365 days" at corner of McKie favorite which can always order sake and wine by glass stop o, and firefly squid mix dried shiotsumamini of preservation food brand "fishing" of the sea by fish wholesale dealer of Himi, Toyama tastes two kinds of prepared sake.
15 kinds of snacks of each shop which McKie makes a preliminary inspection of B2F with "wine shop Enoteca" successively from corner to corner, and selected carefully and woman sommelier akasakamubeutsuri of Enoteca are sincere and fully thoroughly enjoy pairing with four kinds of wine which we selected. It is dessert wine charges warinikuitto in sake-based lemon liqueur which we made with Okayama, select Shops "HEISUIKEN" original from Kurashiki which attracted national delicacies, Ikuchijima lemon of amount of production Nihonichi of lemon. As a result, participant "is the most in a dream"; in state!
And we chartered eat-in counter of "Philip kontichini" which was named "patissier which was the most innovative in the world" to Japanese hawfinch, and McKie was "GINZA SIX pub crawl", and anyone ate up "verinupafe" which spelled taste of delight, and it was finished, but, as for McKie, nonstop pub crawl for three and a half hours heaped up place by slight short tale which was not great erudition lengthy at all that we got from longtime experience and coverage really while fair advanced according to the record video that you are watching without participant who was greatly helplessly drunk pleasantly from beginning to end.
"Elsewhere as there is expert, I am not intended (laugh) about bread and ramen and sweets despite 600 times a year of eating out"
(McKie oneself in "10 FACTORY" on introducing itself)
"Sake changes taste by bottle and cup to taste. When we change bottle and cup for the next person and compare by drinking"
(in front of corner participant who shot, and, at corner, would taste sake in hand in bottle and cup different of each type of "now and Ginza")
"We change variously and sell senbei of taste including coriander and curry in "jingoro", but "taste changes again when we upset top and bottom of canape and eat which technique seems to be most as it is necessary to knead rather than, above all, cheddar cheese senbei mixing cheese unlike other ingredients" as all texture feels by lower tooth!" (when they eat canape with cream cheese on the black sesame senbei)
(about snacks which were provided all with "wine shop Enoteca")
"We want you to eat in turn from the top without mixing. It is parfait with drama such as musical piece to reach in climax and coder from prelude!"
(about parfait of "Philip kontichini")
…Hit that said this becomes main thing, but when, in other words, we eat with McKie and drink, existence of people is combined, and taste of all increases twice as much. Posture that was going to tell "we ate, and how is it fun how when we drank?" to partner who shared one meal by chance of the life marked line with stance that was apt to just run after dainty food clearly, and I thought that we should keep in mind in the daily pleasure of home life with family and partner, friend and fellow worker some other time.
When drink together, and eat, somewhat pleasant person
In the second forthcoming "bura meeting", we add such a participation qualification and sincerely look forward to application of everybody some other time!
"bura editors" plan editing
The first bura meeting menu is this
Editor. Born in 1974. The best department of literature literary arts specialization graduation in Waseda University. We learn during attendance at school more in "anan" (Magazine House) editorial department. Afterwards, we study under Jiro Ishikawa of editor. Commencing with plan editing of magazine and books various in 2003 after the independence, it is activity across essay writing, direction of the online media and TV program, fence of the media and genre including project produce with luxury brand and various fields creator. Collection of talks of Genki Kawamura "works." all in recent compilation (Shueisha) "learns from physical science." (Daiyamondosha) others. Chief editor of "GINZA SIX magazine" carries now, too.
The GINZA SIX EDITORS series has appeared on the official GINZA SIX website since September 2017. Our conception was to set various editors, bringing expert knowledge in fields ranging from fashion to beauty to food to art, wandering about GINZA SIX in a manner recalling the traditional Ginza stroll. Based on their respective perspectives, they would pass on their thoughts and observations in ways intended to spur the imagination of those visiting GINZA SIX.
This was the goal when the project got underway. The 23rd editor to make an appearance is the eminent Mackey Makimoto, a foodie highly respected among food writers and self-proclaimed Tabearukist (walk-and-eat tourist), who says he eats out 600 times a year.
“Say a group of people working in Ginza dropped by GINZA SIX to barhop and eat and drink, with each person spending around 10,000 yen. Wouldn’t that be fun?”
Mackey’s idea is that one can barhop at and enjoy GINZA SIX on just 10,000yen and that GINZA SIX isn’t just about luxury stores. It’s perfectly OK to wander and eat at places where you feel comfortable, this idea proclaims, not just at Michelin-starred establishments or popular restaurants where food lovers fight for reservations.
This introduction has gone on for longer than intended. In any case, Mackey’s idea is taken for a spin, so to speak, in a witty essay with the plainspoken title “Barhopping at GINZA SIX.” If you have yet to read it, I encourage you to visit the GINZA SIX website to check it out.
What we came up with next, based on the above, was the first Meet-and-Wander GINZA SIX Barhop: The Dreamy Edition. Ten readers of GINZA SIX EDITORS who met the double requirement of enjoying food and drink and being perfectly capable of holding their liquor were chosen to go around and barhop with Mackey himself. (On a humorous note, “Dreamy” was Mackey’s idea.)
The stage for this first memorable meeting to be was the second belowground floor, the Food Floor. It’s the pride of GINZA SIX and an area where almost all eateries are first-time establishments or established names presented in novel formats.
We begin at 10FACTORY, which offers juices, jellies, jams, and other products made from mikan oranges harvested in Ehime Prefecture. 10FACTORY seeks to promote Ehime’s mikan industry to a new generation, especially through its vaunted Mikan Beer. “Cheers!” we all say, as everyone introduces themselves.
The next stop is Imadeya, a liquor store with a choice selection of Japanese sake and wines. At a stand-and-drink bar in one corner of the store, one of Mackey’s favorite places, you can casually order Japanese sake and wine by the glass. “I drink sake with dinner every night, 365 days a year,” says renowned store manager Shohei Okawa. We enjoy two varieties of sake he carefully chooses to serve, along with a snack of dried firefly squid from Tsuriya, a preserved seafood brand from a fish wholesaler based in Himi, Toyama Prefecture.
At the Enoteca wine shop, our next stop, we enjoy our fill of 15 types of snacks from the stores and eateries on the second belowground floor, all scrupulously scoped out beforehand and selected by Mackey. We enjoy four varieties of wine carefully selected by Nobue Akasaka, Enoteca’s female sommelier. In place of dessert wine, we drink a sake-based lemon liqueur made with Ikuchishima lemons, Japan’s leading lemon by production volume. This liqueur is an original from Heisuiken, a gourmet grocer based in Kurashiki, Okayama Prefecture, who gathers gourmet items from around Japan. All participants are truly in a dreamy state of mind by the time we leave.
To top off the evening, we take over the eat-in counter at PHILIPPE CONTICINI, the namesake of the man known by many as the world’s most innovative pastry chef. Everyone partakes of the Verinne Parfait—its blissful flavors previously extolled by Mackey in “Barhopping in GINZA SIX”—and the three-and-a-half-hour nonstop barhop comes to an end. None of the participants are, as the saying goes, visibly three sheets to the wind, and as you can see in the video, the outing is remarkably pleasant from beginning to end, enlivened by Mackey’s amusing anecdotes, drawn from his many years of experience and reportage.
“I do eat out 600 times a year, but there are other specialists out there as far as bread, ramen, and sweets go. They’re not in my wheelhouse. [laughter]”
(Mackey introducing himself at 10FACTORY)
“The vessel you drink from changes how sake tastes. Try trading with the person next to you and comparing.”
(To participants trying sake in different types of vessels at the bar inside Imadeya)
“Jingoro sells rice crackers in various unique flavors like cilantro and curry, but their cheddar cheese rice crackers, I’m told, require the most in the way of technique. That’s because, unlike the other ingredients, the cheese has to be kneaded rather than blended in. [When eating canapé with cream cheese on a black sesame rice cracker] You feel the full texture on your bottom teeth. Flip the canapé over and it tastes different!”
(On the snacks provided at Wine Shop Enoteca)
“Don’t mix anything. I want you to eat everything in the right order, starting from the top. This parfait unfolds like a symphony, from prelude to climax to coda.”
(On the parfait at PHILIPPE CONTICINI)
That’s the gist of it. Basically, when you’re eating and drinking with Mackey, the flavors combine with his charismatic presence to make everything twice as good. His desire to communicate how best to enjoy food and drink to those he happens to be with for this particular meal is in distinct contrast to the rather ordinary pursuit of gastronomy. Once again, we recall the reasons for valuing our daily gatherings with family, partners, friends, and colleagues.
Some people are just fun to eat and drink with. At the upcoming second Meet-and-Wander, we’ve added that participation requirement. We sincerely look forward to receiving your application!
Editorial planning for the GINZA SIX EDITORS
The menu for the first Meet-and-Wander can be found here.
Editor. Born in 1974. Graduated from Waseda University’s School of Humanities and Social Sciences with a degree in literature. Interned in the editorial department of anan (Magazine House) while enrolled, then apprenticed under editor Jiro Ishikawa. Began freelancing in 2003. Her activities tend to transcend media and genre boundaries and include essays, online media and TV program direction, and project production with luxury brands and creators in various industries. She’s the editor of several recent books, including Work (Shueisha) and Learning from Science & Tech. Majors (Diamond), both of which are dialogues with Genki Kawamura. Currently serves as editor-in-chief of GINZA SIX magazine.