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 find charm of meal of Japan in the highest gourmet
GINZA SIX EDITORS Vol.70
GINZA SIX is spot touched in splendor of national food culture and material while being in the middle of Ginza. From restaurant and bar which were full of individuality groups, we chose three houses which conveyed charm of climate of country called Japan.
"THE GRAND GINZA" (the Grand Ginza) in top floor 13F is shop proud of maximum area in restaurant of GINZA SIX. We are divided into some space from lounge and restaurant to banquet, tea-ceremony room and meet various needs. Restaurant "THE GRAND 47" where it provides seasonal ingredients which it ordered from 47 metropolis and districts using technique of French cuisine to introduce this time. Theme of last December that came is treasure house, Hokuriku of ingredients. We prepare to refined course dishes while arranging black structure of Kaburazushi and squid, and being studded with traditional taste of Hokuriku. Besides, as for the smart pairing that famous sake which Fukui is proud of, black dragon can have by glass. We can spend an elegant time for excursion feeling.
Appetizer "cube of inspiration queen crab and yellowtail caught in the coldest season vegetables of traditional oshi-zushi of Hokuriku." We obtain idea to local cuisine Kaburazushi, and winter good luck of the Sea of Japan sublimates in delicate French. State that colorful dishes formed a line in dish is like jewel box and is troubled to eat from which. mariaju with black dragon widens pleasure of taste.
Fish dishes of main dish "ARA objection and white wine sauce of meuniere large green onion of poeler and soft roe of cod which let mature with black structure." Black structure is delicacy which added squid ink to salted squid with local cuisine of Toyama. In taste that delicacy is still deeper cod by letting you cover with the sauce and mature. We let you do hitting with sweet large green onion as sauce to melt away. After having studied in France, arm of chef Hayato Saito with study shines at Kobe Kitano Hotel. If "customer is a chance to be interested in the area, it is long-standing object. We will burn will next year saying we want to go to production center more.
Dessert chooses "sake lees from Hokuriku and chocolate mille-feuille of citron" from three articles.
Chocolate mousse and combination of fragrant, high citron that increased melty sake lees on tongue softly are preeminence. 3,800 yen (all as follows tax-excluded price) and price are conscientious with this lunch course, too. When it is met with dessert, area becoming the next theme should become a pleasure somehow.
It is smart bar called "MIXOLOGY SALON" (mixology salon) of same 13F to want to come by all means after a meal. New tide of recent bar which combines herb or spice, fruit with mixology in various alcohol, and creates new cocktail like alchemy. Above all, theme of this salon "tea." It keeps cocktail using roasted tea, Matcha, Chinese tea, tea and every tea. nankumoshu*san where owner bartender is globally famous. Yukino Sato that pocket chief bartender is cute.
Jasmine tea-based cocktail "jasmine tea tale No1" which is high in popularity in flavor and taste noble clearly (1,600 yen). When amber liquid which mixed GREY GOOSE vodka, Elder flower liqueur, Calvados is poured into large-sized wineglass, exotic flavor goes up to jasmine tea. Is preprandial, and of course want to drink incidentally after a meal in early afternoon; is, and is captivation (is scared)-like cocktail.
cocktail "godfather of Matcha" of Matcha that it is warm to introduce one more (1,600 yen). We put sand bar 12 years and amaretto, brown sugar from Okinawa in the bowl and admire beautiful conduct to beat with bamboo tea whisk. It is one cup of the best to have as a substitute for espresso after a meal. It has cocktail course with introduction, development, denouement and conclusion sometimes compose of 3-5 cups of cocktail, and it will be good to enjoy slowly and carefully.
Finally, "seasonal greens Miyama" featuring dishes which worked hard on the subject matter that we were particular about in stock and season carefully. It is convenient for the middle of shopping when we learn that there is eat-in counter beside sale space of lunch and single dish. First popularity mixed rice dear (1,250 yen). Anyway exceptional taste can nod because we cook rice with earthenware pot of the first person, Nakagawa one side Sue product of Shigaraki ware 6 to 7 times a day and we cook and take out ritsu teo. Point where we are glad of saying, and being set of Balance with small dish of vegetables seasonal to chicken teriyaki. As for the lunch of takeout, two steps of lunches (2,000 yen) which lotus root kimpira and spinach and vegetables including stew of dried bean curds have abundant seem to sell well. We are reliable when we make a reservation when number is necessary.
Text: Hiroko Komatsu Photos: Akiko Fukuchi Edit: Yuka Okada
Hiroko KomatsuFood journalist. Grandmother is born in home of dishes researcher. After advertising agency duty, we are active as foods journalist. Article of the "meal" circumference is written to ingredients and container by dishes of each country. A lot of editing and writing of dishes book are the second Shizuo Tsuji food culture Prize receiving a prize "cultural heritage Prize Buddha guruman dishes book grand prix particularly" at "dishes on the date to deal, and to learn from cha-kaiseki" (the written by Kazuko Goto, culture publication station), too.