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.
We become beautiful. We eat only thing to want to eat. How to spend daytime Ginza of adult woman Growing in Beauty and Eating What Your Heart Desires: An Adult Woman’s Afternoon in Ginza
GINZA SIX EDITORS Vol.43
Ginza is daytime town for me rather than night. We often go with in one people or mother and sandwich lunch by all means in such a case. Town with pleasant lunch thinks Ginza to be rare with discount, and restaurant in GINZA SIX is also scolded. We are going to check restaurant which began new style at lunchtime today.
In addition, cosmetics enthusiast attracted by unsteadily cosmetic floor where it is not aimlessly when, in fact, we go to me, such commercial facilities. Brand using habitually since high school student enters GINZA SIX and cannot defy this power of absorption when what happened.
At first to underground cosmetic floor. It is space for extensive adults. In light beautiful kindly peculiar to cosmetic floor, it is CLARINS to have arrived so that it is pulled. This is my beloved brand!
Talkative person swells while sitting on counter promptly, and looking at product this and that. Anyway we can recite the history of CLARINS product as we use for 30 years (laugh).
We go ashore from France, and it seems to be 32 years. Product of CLARINS was lip in foundation, but all told when factor of skin care was adopted.
It is this lip oil to have been interested a little while we saw. Pretty.
"Comfort lip oil" to be quite popular (all 3,200 yen ※ lower than + tax price). Flavor varies according to mint and berry, colors. In having you sew promptly. What have you touch looking for lip of color to look good with while looking at clothes on the day at cosmetic counter is fun at all.
As for CLARINS, item of body system is substantial in particular.
Above all longtime favorite "antio" of body oil (7,400 yen). We massaged simple leg to go up bath every day, but as a result of having tried various oil, came back here. Weight does not remain to leg of the next day.
Of course it is troublesome to massage after eating out, and having come home. But there is a great difference without doing it when we do it. We think that we are continued simply because we understand it by this oil.
By the way, we consider what we shall buy today seriously. We purchase body oil and teak after having been at a loss. Others again of the next time looked forward to. By the way, there is spa of CLARINS here, too. We want to go for reward to oneself.
After shopping, it is lunchtime. Okay, we move to the sixth floor!
When "jasmine sum feeling Han greens" began lunch-limited Yum cha order buffet (3,500 yen including 90 minutes system / tax), we heard and were worried. Originally JASMINE setting up main store in Hiroo is favorite shop. When say cooking of chef Yusuke Yamaguchi with experience that acted in China with a word for me, do not have affectation; in earnest. It is state with feeling called "thing that Yum cha does not mind price locally and enjoys" in reason that began Yum cha of this style this time. We are lighthearted and are got rid of chef Yamaguchi one which there cannot be such as corner-cutting. Expectation increases. And it is a pleasure because it is said that the name that becomes dishes, store's name that increased taste of the sum develops sum feeling Han greens dishes in GINZA SIX.
It is proved to come to be very conscientious system. Can order dim sum which Chinese and Japanese two people cook from one including steamed gyoza and siomai, small size of, and furthermore, normal around two-thirds. Of course it is handmade from skin. We fill out seat by oneself and order, but there are 45 kinds, too.
Hong Kong dim sum of royal road. Jade prawns steamed gyoza from top right corner with Chinese chive, Guangdong-style prawns steaming gyoza, grilled kiln barbecued pork pie, tobikonose hiromehigashifu siomai. Piecrust which we did quickly is homemade.
Unique dim sum which adopted ingredients and taste of the sum that this was named sum feeling Han greens. Teriyaki chicken siomai that shichimi is fragrant from top right corner, squid dumpling, Sichuan X SUKIYAKI X spring roll, coriander yuzu pepper flavored with steamed gyoza green shiso with sharkfin.
Shanghai show Ron POE and leather are thick, and there is continent dim sum such as pot sticker full of meat juices, water gyoza or steamed meat bun with fermentation Chinese cabbage elsewhere, too.
From single dish, it is fuwatoro cheese crab and egg, aged black vinegar sweet and sour pork, mapo tofu of JASMINE, Shanghai-style meat dumpling simmered with specially made chili sauce of shucked lobster. Peking duck to eat with apple-flavored sweet soy sauce.
Rice and noodles are fulfilling, too. Chicken steamed rice which we wrapped in lotus leaf, specially made sesame miso **men, roasted pork fillet fried rice.
Seasonal sherbet (cherry), adzuki bean anno fried sesame dumpling, Matcha coconut milk of tapioca and sweetness that we liked most are JASMINE egg tart.
It being light-seasoned all to have been surprised to eat in various ways. Appetizer and soup flow for start, and eat what how long afterward; and freely. So we can enjoy even if it comes with anyone. Parents with their children are OK, too. Lunch with new mother is rule here! By the way, there is tax-included 5,000 yen on drink all-you-can-drink, too.
By the way, on one day, we take off time of peak daringly, and 3:00-limited lunch a la carte is recommended from new attempt, 2:00 p.m. of "bisutoroozami", too.
ozami is wine. Grand station wagons are not high-quality, and, from the inside owning wine of enormous numbers, on seems to list "wine which just drinks, and is delicious" in this which is easy bistro. And there are atmosphere and dishes of bistro imagining in this shop.
We sometimes think only thing to want to eat from such dishes to want to eat only one dish or two dishes in big portion intensely. However, restaurant doing daytime a la carte is rare. It is really valuable here.
French royal road, patedokampanyu (1,300 yen). Even if we end lunch with one dish of this and wine. There is day of such a feeling, too.
Roasted lamb thigh from France (2,200 yen). Grill thigh with lump slowly and carefully one a day, it to slice. It is limited number of one dish.
Sauce which we took out of fried juice to calm lamb. Potato is cooked with stock and herb of chicken. Volume perfect score.
Glass of wine approximately 15 kinds of red white foam in total. The above is turned on, and 200 kinds of bottles are listed.
The most modern times choose what's called mixed seasoning of producer of Bourgogne today. It is wine feeling brimming youth, but what it is not only it, and possibility melts into in flavor feels.
For full stomach, satisfaction bisutoroozami later.
We decide to look around signboards of other restaurants in GINZA SIX aimlessly after a meal.
There may be place that began some new, interesting service and dishes granting selfishness like lunch a la carte of buffet and ozami of jasmine.
Restaurant changes bill of fare every season so that new product is released to cosmetics, and there is new attempt. We want to find various evolution while walking GINZA SIX aimlessly.
Text: Chieko Asazuma Photos: Kanako Noguchi Edit: Yuka Okada
For me, Ginza is more an afternoon district than a nighttime district. I often go on my own or with my mother. I always have lunch when I’m there. Very few districts, I think, offer as many fun lunch bargains as Ginza, and this is especially true for GINZA SIX. Today I’m planning to check out some restaurants that have begun offering new lunchtime formats.
When I visit a retail complex like this, I tend to drift, not wander. I’m drawn to the cosmetics floor—I love cosmetics. GINZA SIX has brands I’ve loved since high school. I never attempt to resist the magnetic draw.
I go first to the belowground cosmetics floor, a vast and spacious area that targets adult sensibilities. In the soft and lovely light encountered only on cosmetics floors, I arrive first at Clarins, as if pulled there. I love this brand!
Right away, I sit down at the counter. I look here and there at the products. The conversation, I notice, is lively. I’ve used the brand for the past 30 years. I admit, a little sheepishly, that I can even talk about the history of the products.
The brand arrived in Japan from France 32 years ago. Clarins’ products, I’m told, all contain skin care ingredients, even the foundation and lipstick.
Of the products I look at, this appealing lip oil catches my attention.
The remarkably popular Lip Comfort Oil (3,200 yen; all prices listed before tax) comes in mint and berry and other scents, each with a different color. I have the staff person put some on immediately. At the cosmetics counter, it’s great fun to have the staff find the lip color that’s right for you, based on things like the clothes you happen to be wearing that day.
Clarins offers an especially large selection of body care items.
Of these, I’ve long been a fan of Anti-Eau body oil (7,400 yen). Each day, when I step out of the bath, I give myself a simple leg massage. After trying various oils, I’ve always come back to this. It leaves my legs feeling light the next day.
Giving yourself a massage after eating out and coming back home is, of course, a bother. But there’s a big difference between giving yourself one and not. I know this from my experience with this oil, and it’s why I stick with it.
Now I begin seriously considering what to buy. After deliberating for a while, I buy body oil and blush. I save the rest to look forward to next time. Incidentally, Clarins has a day spa here as well. I’ll have to treat myself one day.
After shopping, it’s lunchtime. Now, on to the 6th floor!
I’d heard JASMINE washinkansai had started a by-order all-you-can-eat dim sum service for lunch only (3,500 yen for 90 minutes, including tax). My interest was piqued. JASMINE, whose head restaurant is in the Hiroo district, is an establishment I’ve always liked. Unassuming chef Yusuke Yamaguchi, who’s worked in China as well, is the real deal. His nature helps explain why he began offering dim sum in this style: Because it’s fun to have dim sum here without having to worry about cost. Casual as it may be, chef Yamaguchi’s cooking never cuts corners. My sense of anticipation mounts. At GINZA SIX, the restaurant is also renowned for the washinkansai cuisine that incorporates Japanese tastes, as reflected in the restaurant name and in the food itself. I look forward to that, too.
When I visit, it’s clear the system is extremely conscientious. The dim sum is created by two people, Chinese and Japanese. You can order dishes like steamed dumplings in quantities as few as one. Moreover, the sizes are small, about two-thirds normal size. The dough, of course, is hand-made. You order by filling out an order sheet. Some 45 varieties are available.
This is classic Hong Kong dim sum. From the upper-right: Steamed jade shrimp dumplings with Chinese chives; Cantonese-style steamed shrimp dumplings; oven-baked roasted pork pie; and Cantonese-style dumplings topped with flying fish roe. The crisp pie dough is hand-made.
This unique washinkansai dim sum incorporates Japanese ingredients and flavors, which is where the restaurant gets its name. From the upper-right: shichimi-flavored teriyaki chicken dumplings; squid balls flavored with cilantro, yuzu citrus fruit, and pepper; Sichuan sukiyaki spring rolls; and shark fin dumplings flavored with green perilla.
In addition, there’s continental dim sum: Shanghai dumplings, fried dumplings with thick wrappings overflowing with savory meat juices, boiled dumplings with fermented Chinese cabbage, and steamed buns with minced pork filling.
The à-la-carte menu includes fluffy and creamy cheese crab omelette, Shanghai meatballs with sweet-and-sour pork made with aged black vinegar, JASMINE mapo dofu, and shelled shrimp with a special chili sauce. The Peking duck is served with an apple-flavored sweet bean sauce.
An extensive selection of rice and noodle dishes are offered, too, including chicken okowa wrapped and steamed in lotus leaf, dandan noodles with special sesame and miso sauce, and roasted pork fried rice.
This is the seasonable sherbet (cherry), deep-fried sesame balls with red bean paste, tapioca matcha coconut milk, and my favorite sweet dish, JASMINE egg tart.
I try various dishes. I’m surprised all are mildly flavored. The meal starts with appetizers and soup, after which you’re free to eat whatever you want. It’s something that will delight both you and anyone you come with. Children are welcome, too. Next time I have lunch with my mother, I think, this will be the place! A course menu with all-you-can-drink beverages is also available for 5,000 yen (including tax).
If it’s just you, I also recommend visiting Bistro AUX AMIS during off-peak hours and having the à-la-carte lunch from 2:00 p.m. to 3:00 p.m., a new idea for the bistro.
AUX AMIS is known for its wine. The enormous selection of wine here includes not only grands vins and other high-end options, but delicious wines ready to drink now, as befits the casual bistro atmosphere. This restaurant offers both bistro fare and bistro atmosphere, just as you’d imagine it.
With food like this, I find myself wishing ardently sometimes for the option of having exactly what I want in a single large portion or trying two different dishes. Very few restaurants offer an à-la-carte menu in the afternoon, one of the things that make this bistro a treasure.
This is pâté de campagne (1,300 yen), the classic French dish. On certain days, I feel this one dish plus wine could make for an entire lunch.
This is the roast leg of French lamb (2,200 yen). One leg is slow-roasted per day, then cut into round slices. Only a limited number are served daily.
The juicy roasted lamb is covered with a sauce made from its drippings, and the potatoes are cooked in chicken stock with herbs. The generous helpings win high marks from me.
There are 15 varieties of wine by the glass, including red, white, and sparkling. The wine list offers wine by the bottle for more than 200 different wines.
Today, I choose a wine from a Bourgogne producer that’s recently been transferred to the younger generation. The wine is an overflowing of youth, but the nose is suffused with other potentialities, too.
I find myself outside Bistro AUX AMIS, full and content.
After eating, I walk around and examine the signboards of other restaurants at GINZA SIX. As with JASMINE’s all-you-can-eat lunch and AUX AMIS’ à-la-carte lunch, other places may have launched new and interesting services or cuisine to satisfy your cravings. Just as with the introduction of new cosmetics, restaurant menus change with the season in explorations of various new ideas. Wandering about GINZA SIX, I hope to see the various new forms generated by this evolution.
Text：Chieko Asazuma Photos：Kanako Noguchi Edit：Yuka Okada
Chieko AsazumaFood journalist and food researcher. Writes articles for magazines like dancyu, FIGARO, and Pen. Author of numerous books. On the panel of voters for Tokyo’s Top Restaurants (Pia). Her recipe books include Exquisite and Heart-Warming Recipes for Everyday Home Cooking (Shufu to Seikatsu Sha). Teaches cooking classes at Academie du Vin. Japan Sommelier Association–certified wine expert.