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.
Place that can come across the delicious best of Ginza even if we drop in aimlessly A Casual Visit for the Sophisticated Ginza Gourmet
GINZA SIX EDITORS Vol.45
Speaking of Ginza, it was so-called "day trainer of fine weather" in a childhood at "titivation" place that we did. As for what we become adult and understood, good-quality things overflow from new shop to long-established store. But we use Ginza every day, and it be really possible to be "the best". Thing of guide is hit in road surface shop when we say honestly and is apt to become diffident though we enter when we do not reserve. Therefore it is appearance of GINZA SIX. There is discovery that therefore is new to be able to drop in without hesitation aimlessly. I who eat at approximately 700 a year restaurants introduce three stores paying attention to now.
At first it is quite popular shop "framboise" of Paris. Store specializing in galette and crepe which became topic concerning the first overseas advance. Galette is crepe of buckwheat flour. We ride bacon and cheese, egg, salmon, vegetables as "meal Crape". It is wakuwaku in stylish shop where it is extensive, and essence of Paris worked for!
Anything looked delicious, but decided to have "Angeaile" (Ange E:R) (price all as follows tax-excluded 1,580 yen ※) first. It is melty with honey on galette with spinach, tuna which we tossed with cheese, cream of goat from the top. Cloth is different even if we say anything! Galette which blended domestic 100% buckwheat flour in original cannot see in others. Rotation is fragrant crisply; the center with moisture!
This which we are going to carry to entrance is galette "dosa" using rice and gram dough (1,780 yen). As it is Indian dish, after all it is curry. When chef Hidenori Nihei went to Paris Main Store for the training, we seemed to devise with Sri Lankan chef.
It is "MURGH" (mungu) where it put my favorite dish, butter chicken curry on (1,780 yen) to have ordered. It is slightly sweet, and affinity with cloth of motchimochi is outstanding!
After all it is hard to throw away sweets, too. Therefore we say most popular "Framboise" (franc Boise) (1,380 yen). Honey Mascarpone, fuwaffuwano cream are plentiful to sweet-sour fresh raspberry! Secret of taste is to cloth. It is 100-120 degrees, but usually burns this at 180 degrees. Moisture is left when we bake at high temperature and is sticky with moisture. It is surely few texture elsewhere.
To my delight 18 articles of galette and crepe are served unlimitedly what (on weekdays on 90 minutes, Saturdays, Sundays and holidays 60 minutes) from 15:00! It is slightly small size, but one that we want to try in various ways is absolutely advantageous! By the way, the best record seems to be 11 pieces.
2 store eyes are "TAKAZAWA 180 ICHI HACHI MARU". beikunkorokke, vinegared rice rolled in dried laver of croquette and original fried croquette, side dish person such as hamburger. At first favorite reason shows cute appearance. Because and it is delicious above all nevertheless that material uses good-quality thing with feelings in naturalism!
He/she squeezes up for such a feeling. When you return to house and opened out, do you want to eat? It was pleased badly when we made present.
It is this "apple pie" (tax-included 200 yen)! Do you not think that idea is interesting when you will make apple pie with croquette? If there are sweetness of apple and saltiness of croquette with addicting taste, we purchase by all means.
The purchase first for "rolled drapery set" (tax-included 1,402 yen) that we change, and five kinds of vinegared rice rolled in dried laver entered that we made other side roll today. "shinkorejo" of Niigata where popularity gradually increases as for the rice. With large, beautiful rice cooling down; feel sweetness and body well without becoming obstinate.
Enjoy with eyes and is pleased with tongue. Because, as for the sense, chef Yoshiaki Takasawa of restaurant "TAKAZAWA" of Akasaka acknowledged superiority of world gourmet with dishes of free idea not to get snagged on genre is engaged in menu development. Side dish, this of the professional cook supervision will be reliable. We introduce to anyone with confidence.
Finally, it is top-class of aged meat in Japan, "seasonal aging GINZA GRILL". Seasonal aging which treated aged meat from early house opened as the collected studies.
There are two kinds of dinner courses and chooses course of 12,000 yen today. It is this to have been started with AMUSE. Do you think that it is what?
Correct answer is microskirt hamburger to cook by oneself. Soy sauce gelee smelling stock is slightly good to aged meat! Transparent seat anything and "skeleton potato chip." We were dumbfounded from beginning and did.
"Tartar eschallot sauce of fermentation aging beef" is person plate of pride. Meat which cuts, and performed way is absolutely different in texture! Original "meat film" dried beef which we made liquid form. Taste is condensed tightly. Well, it is delicious!
It is appearance of main "charcoal grilled fermentation aging meat". Two kinds of roast of Sangenton of Gunma on today aging 30th and Akagi sirloin of Gunma for aging 40 days. We said nuts incense well. We are already enchanted by flavor.
Please see! Dishes which are beautiful in the world! At first please without soaking anything to taste meat. Wow, it is soft!
Reliable safe meat which enabled that "fermentation aging meat" provided aged meat by original method deliciously cheaply. Meat is reborn really deliciously by letting you mature. But the skill that there is because it is shop which aging does professional work, and studies aging for years, and faces seriously. It is meat to be able to be proud of to the world!
When I was a child, Ginza was a place you got spruced up to go to, a destination for more formal occasions. As an adult, I understand Ginza is full of refined restaurants and proprietors ranging from the brand new to the long-established. But what I think is truly stylish is that you can stroll about Ginza as an everyday destination. With stand-alone establishments along the street, you may tend to hesitate to visit without having something in mind to get or a reservation in advance. GINZA SIX resolves this dilemma. You can drop in on the spur of the moment, as a casual outing. And that puts you in position to make new discoveries. I eat at around 700 restaurants each year. Here, I’ll introduce three that are currently in the spotlight.
I head first to framboise, the popular Paris-based galette and crepe specialty store. The Ginza location has drawn attention as the first framboise restaurant overseas. A galette is a crepe made with buckwheat flour; the dinner crepes include bacon and cheese, eggs, salmon, vegetables, and more. I’m excited to step into the stylish and spacious interior, redolent of Paris.
Everything looks delicious. I decide first to have the Angeaile (1,580 yen; all prices listed before tax). The galette is stuffed with spinach and tuna dressed with goat cheese and cream, all of which are topped with generous amounts of dribbled honey. The dough is certainly unique! It’s based on an original blend of 100% Japanese buckwheat flour, one I’ve never encountered anywhere else. The edges are crisp and aromatic. The center is moist and juicy.
What I’m bringing up to my mouth here is the Dosa (1,780 yen), a galette made with chickpeas and rice batter. It’s Indian food, so, of course, there’s curry, too. It’s something chef Hidenori Nihei came up with, in partnership with a Sri Lankan chef, while training at the head restaurant in Paris.
I order the Murgh (1,780 yen), replete with butter chicken curry, an absolute favorite of mine. It’s a perfect companion to the springy slightly sweet dough!
I can’t skip the sweets, of course. I go with the most popular item on the menu, the Framboise (1,380 yen). It’s generously garnished with fresh sweet-and-sour raspberries, honey mascarpone cheese, and light, fluffy cream. The secret to the exquisite taste is the dough. Normally baked at 100–120°C, here, it’s baked at 180°C for the Framboise. Baking at the high temperature helps retain moisture, so it’s moist and springy. The texture is unique.
Starting at 3:00 p.m., the restaurant offers an all-you-can-eat menu with 18 varieties of galettes and crepes (for 90 minutes on weekdays and 60 minutes on weekends and holidays). The sizes are on the small side, but it’s clearly a bargain if you want to try different things. In passing, the record, I’m told, is 11 galettes.
My second restaurant today is TAKAZAWA 180 ICHI HACHI MARU, a deli that feature various croquettes, including an original baked, not fried, croquette, as well as norimaki (vinegared rice wrapped in seaweed) and hamburgers. Part of the appeal of these offerings, I’m glad to admit, is visual. Beyond that, the ingredients are natural, carefully selected, and of the highest quality—and, most importantly, everything’s delicious!
Your order goes into a box like this. When you get home, open the box, and see what’s inside. It’ll certainly make your mouth water. I brought these to someone as a gift, much to that person’s delight.
This is the Apple Pie (200 yen with tax). It’s an interesting idea, reinventing apple pie as a croquette. The sweetness of the apples and the salt of the croquette join forces to create habit-forming deliciousness. I always order one when it’s available.
Today, I buy the Norimaki Set (1,402 yen with tax). It offers five varieties of inside-out rolls with the rice on the outside and seaweed inside. The rice is Shinnosuke rice from Niigata, which has steadily grown in popularity. The beautiful, large-grained rice doesn’t harden when chilled and has a sweet flavor and firm texture.
Enjoyable to the eye and delightful to the palate—the sensibility reflected in the menu is the contribution of chef Yoshiaki Takazawa of the Akasaka-based restaurant TAKAZAWA. He’s drawn attention from gastronomists around the world for his inspired and genre-transcending ideas. Deli food made by a professional chef are a must-buy, which you can confidently introduce to anyone.
Lastly, this is Shunjukusei Ginza Grill, the pinnacle of restaurants in Japan that specialize in aged meats. It opened as the culmination of Shunjukusei’s long involvement with aged meats.
Two options are offered for dinner courses. Today, I choose the 12,000 yen course. This is what was brought out as an amuse-bouche. What do you think it is?
The answer is it’s a microhamburger you assemble yourself. The soy sauce aspic with the faint aroma of dashi soup stock goes perfectly with the aged beef. The transparent sheet is, amazingly, a Skeleton Potato Chip. I’m astounded from the start.
The Fermented Aged Beef with Tartar Shallot Sauce is one of the restaurant’s specialties. The hand-cut beef has a totally different texture! The restaurant’s original Meat Film is liquefied beef dried to concentrate flavors. Mmmmmm—delicious!
The main dish arrives, Charcoal Grilled Fermented Aged Beef. Today’s course has two varieties: 30-day-aged Gunma Sangenton pork loin and 40-day-aged Gunma Akagi Beef sirloin. “Nutty aroma” is a perfect descriptor. I’m entranced.
Take a look! It’s proof lovely food is to be found in our world. First, to enjoy the flavor of the meat, try eating it without adding anything. It’s unbelievably tender.
Fermented aged meat is produced by an original method that makes it possible to offer delicious aged meat without exorbitant expense. It’s completely safe. Aging transforms the meat and confers the ultimate in fine flavor. But aging is the work of professionals, a technique feasible only for restaurants that have spent years exploring the art of aging meat and approach the process with all due seriousness. The result is truly world-class meat.
Ayako TakahashiFood journalist（writer）. The discerning palate she kept largely to herself during her career working in the press for the foreign and domestic fashion industry eventually became, after connecting with some remarkable individuals, the focus of her life. Drawing on food data and personal networks cultivated during those days, she spends her days seeking out restaurants that delight. Hers is a constitution that finds only wonderful food tolerable. Currently contributing to "Tokyo calendar" "dressing" now.
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