GINZA SIX EDITORS
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I will spell out how to enjoy walking.
Something New Awaits to Entice You Something New Awaits to Entice You
GINZA SIX EDITORS Vol.76
For those who are busy working every day, the "Otona Women's Association" is a great reward. GINZA SIX visits to find a "petit gift" for a friend I meet after a long absence. The B2F food floor is often used, and "HEISUIKEN, Betjuman ＆ Burton, and SENNENKOUJIYA are especially favorite. Of course, "Enoteca wine" is essential for yourself.
I had some time the other day, so I strolled around the hall. What I was worried about was "EMIT FISHBAR" on the 6th floor.
The charm here is, of course, fresh raw oysters. Not only is it fun to eat and compare according to the production area, but also thorough safety management. Oysters are purified with deep ocean water using patent technology at a company center in Toyama Prefecture, and oysters are carefully selected from all over the country for the best seasonal production areas.
On this day, "Today's raw oysters" (2,880 yen with a total of 6 pieces * + tax price) is based on oysters from three production areas: Hyogo Prefecture Sosei, Hyogo Prefecture Murotsu, and Hiroshima Prefecture's Herishima-no-Shizuku. Compare. Actually, I experienced oysters in Hyogo for the first time. Fresh and creamy.
I was afraid to hit oysters, and I always endured raw oysters in overseas interviews. Then, on this day, I ate raw oysters as much as I wanted. Fresh and milky taste spreads inside your mouth. Raw oysters with champagne are really "paradises"!
We also ordered "Oyster 13 pieces set" (3,980 yen) because it was a great deal. A little unusual way of eating oysters, such as raw ham and mango, is new. In addition, there are many variations of oyster cooking methods such as oyster fry, perfume grill and unglazed. In fact, there is a dish here that can be enjoyed from cold to warm things that are often seen in New Zealand, and if you have traveled in a certain place, you will surely be excited by such a presentation.
The closing is "Oyster and Cub Peperoncino" (1,380 yen). Oyster umami soaks in pasta and turnips for a delicious taste. Oyster, of course, is prepriet. A single dish would be enough for lunch. "Let's stop by for lunch," he said. It seems that there are many female customers such as lunchtime and dinner.
What impressed me was the wine lineup. Although there are not so many types, they are selected for oysters, such as New Zealand's Souvignon Blanc. The price is conscientious, and the "Pelier Jewgrain Brut" (9,900 yen) is surprisingly reasonable. This has to be revisited soon with a friend who likes oysters in Champagne ＆ soon!
After that, on the way to the museum, the 2nd floor “Qualant'otto” was attracted to feel the gravitation. When I thought, "Sweets Shops?" On a cute display, it was a jewelry Shops's cute display. The first thing that attracted me was the many pictures on the wall. It's cute, that's fantastic, and the feeling of being invited by a different dimension. I drew a jewelry designer, Aika Fushimi.
The world view was completely fascinating me, who was completely unrelated to jewelry. Not only is the design just beautiful, but a "story" is felt beyond the jewelry. For example, a ring named "Unastria (a story)" (200,000 yen) with the motif of the corridor of a medieval church. The appearance of men and women meeting in the corridor is very romantic. In addition, the ring "Ede Bibe Rude" with a Latin motif is "Eat, drink, play". There is no pleasure after death." The design of forks and pearls is "Alletre (3 o'clock)", which means snack time. The idea of "pearl is a snack" is esprised and fun, and the design is cute.
On this day, Mr. Fushimi, who was standing at the store, asked me, "What is your current mood?" And asked me, "I want to have more" strength "mentally because I am freelance." He chose a pendant. There are many designs that I would like to try on one after another, even though I had hardly ever tried on at Jewelry Shops. This is the first experience of being called by jewelry. I realize that jewelry is not just an accessory, but something that responds to yourself.
This is the designer, Aika Fushimi. He says he will go to the shop on Saturday to help customers choose jewelry. "I want to talk about various things with customers who like my jewelry," he smiled. The head office is Florence. Nice to meet you!
The high heel pendant head looks like "sinderella shoes". However, according to Mr. Fushimi, this is "Carmen's shoes" that take a step forward to get lucky, and its name is "Carmen" (120,000 yen * sales by chain). It seems that women who work sometimes buy to protect them. To the pendant whose clock letters are a little distorted, the d is "Il Tempo (Clock)" (26,000 yen * Sales by chain). "Get the time you are about to start dancing!" There is not much jewelry that fits the feeing, so I think this is a "meeting". Let's do our best to visit here.
Finally, go to the B2F food floor. There is always a new discovery here, so I can't sleek. On this day, I went to Fu Fu Fu and... by Hanbey-fu. This is a new style noodle shop proposed by Hanbey-fu, a long-established restaurant in Kyoto. It offers modern-style sweets that are indispensable for Kyoto's vegetarian cuisine. Fu is said to have beautiful skin effect and recommended without gluten allergy.
"Soup de Fuyu" (497 yen each). All you have to do is pour hot water and add a tofu to make delicious soup. When I drink it on holiday morning, I feel like I feel different from usual. Since everyone is likely to be pleased, it is decided to be a "petit gift". Flavor is rich in variety including plain, cheese, basil and black pepper. I like black peppers.
What I have is a snack called "top" (294 yen). You can enjoy three flavors: cocoa, matcha and tea. Cocoa has a crisp and light texture and tastes after it. I would like to have three kinds of flavors as a present.
I've been to Kyoto's Hanbey-fu several times for private and interviews. It is a long-established store founded in 1689, and has been handing down various ways of eating fuba in line with the times for 330 years. Although it is a long-established store with a high awareness of "protecting tradition and creating true things", it is wonderful to develop products that match modern lifestyles one after another without being absorbed by tradition. "I'm going to be such a cute candy!" What I like personally is the stick-shaped cracker "branch" (1,080 yen) made by kneading a parmigerno regulator and a black pepper. Perfect for champagne and wine!
GINZA SIX is supposed to have visited many times, but when you come to Ginza, your feet will just turn. Perhaps because of the expectation that you can always meet something new and the sense of security that you can always find "a little stylish" here.
Text: Kimiko Anzai Photos: Tomoko Shimabukuro Edit: Yuka Okada
For someone like me who works around the clock, nights out with the girls are little rewards. On such occasions, I like to bring my friends little gifts, and I go to GINZA SIX to choose them. Often I’ll go to the Food Floor on the second belowground floor, especially to Heisuiken, Betjeman & Barton, and Sennenkoujiya. And I always stop by Enoteca to pick up some wine for myself.
Finding myself with a little extra time the other day, I went for a stroll at GINZA SIX. EMIT FISHBAR on the sixth floor caught my attention.
This restaurant is known, above all, for its fresh raw oysters. It’s great fun to taste and compare oysters from different production regions. The restaurant’s safety management is unusually thorough. Based on a patented process, the oysters are purified with deep sea water at the restaurant’s own distribution center in Toyama Prefecture. Production regions are carefully selected from all around Japan to ensure the best oysters for a given time of year.
The Fresh Oysters of the Day platter (6-piece combo, 2,880 yen; all prices listed before tax) lets you sample oysters from three regions: Aioi, Hyogo Prefecture; Murotsu, Hyogo Prefecture; and Nasakejima, Hiroshima Prefecture (Nasake no Shizuku oysters). This was the first time I’d tried oysters from Hyogo Prefecture. They turned out to be creamy and juicy.
Normally, I’m wary of oysters and their potential for food poisoning. I’ve put up with eating raw oysters as part of my research for articles overseas. Today, I find myself eating these oysters with abandon, throwing caution to the winds. They fill my mouth with a fresh, milky flavor. Champagne and raw oysters together are an ambrosial match, a divine pairing.
Nor can I pass up the opportunity to order the Oyster 13 Piece Set (3,980 yen). Dry-cured ham and mangos certainly represent a fresh take on culinary accompaniment for oysters. The restaurant offers any number of variations in how oysters are prepared, including deep-fried, herb-roasted, and straight grilled. They also offer platters with both cold and cooked oysters, a combination you often encounter in New Zealand. If you’ve been there and know what I mean, the presentation here will no doubt make you feel excited.
To top everything off, I had Oyster and Turnip Peperoncino (1,380 yen). The pasta and turnips were suffused with the savory taste of plump oysters—lovely! For lunch, you could probably eat your fill on just this one dish. I made a mental note to return here for lunch. I’m told numerous women enjoy themselves here on their own, whether for lunch or dinner.
The restaurant’s wine list is impressive—not necessarily for its range or volume, but for selections that go perfectly with oysters, like New Zealand Sauvignon Blanc. The prices are fair. The Perrier Jouet Grand Brut, for example, is an eminently reasonable 9,900 yen. I’ll return with friends who love champagne and oysters, sometime soon!
Continuing with my GINZA SIX stroll, I’m drawn to quarant’otto on the second floor and stop in. On seeing the appealing displays, I think: “…candy shop…?” Actually, it’s a jewelry store. What caught my attention was the many pictures on the walls. They radiate a dreamy appeal that draws the viewer into another dimension. Noteworthy is that the artist responsible for these paintings is jewelry designer Aika Fushimi.
I’ve never been all that interested in jewelry, but I find the imaginative world created by Aika Fushimi captivating. Her designs aren’t merely beautiful. They seem to tell a story, to hint at hidden aspects. For example, the motif for the ring, Una Storia (200,000 yen), is medieval church cloisters. The idea of a man and woman meeting in such a cloister has a special romance. Another ring, Ede Bibe Lude, refers to the Latin expression “Eat, drink, and play, for after death there is no pleasure.” The fork and pearl design is called Alle Tre (3 o’clock), which means tea time. The concept of pearls accompanying tea is a fun and playful notion, and the design is adorable.
Fushimi-san was in the store that day, and she asked me how I was feeling. I’m a freelancer, I responded; I want to feel stronger mentally. She then chose a pendant for me. I hardly ever try on jewelry in a store, but these designs won me over. I wanted to keep trying one thing after another. Many of the pieces here inspire this response. It was my first experience with the eloquence of jewelry—experiencing jewelry not as an accessory, but as a voice in harmony with qualities inside you.
This is the designer, Aika Fushimi. She tries to be in the store on Saturdays and helps customers in selecting pieces. “I always have so much to talk about with people who like my jewelry,” she says, smiling. Their flagship store is in Firenze. I’m delighted to meet her!
At first glance, the high-heel pendant head looks like Cinderella’s slipper. According to Fushimi-san, however, it’s Carmen’s shoe, taking one step forward toward good fortune—thus, the name Carmen (120,000 yen; chain sold separately). Working women buy the pendant, she tells me, as a good luck charm. The pendant head with a slightly warped clock face is Il Tempo (time) (26,000 yen; chain sold separately). It means: “Seize your time before it slips away, dancing.” I’ve come across so little jewelry that suits my tastes and sensibility; this must be serendipity. I’m prepared to throw myself into my chosen work and to make a return visit.
My last stop is the Food Floor on the second belowground floor. I always make new discoveries here, so it’s one store I never pass on. Today I go to Fu Fu and… by Hanbey-fu, a new style of fu (wheat gluten) shop developed by a traditional Kyoto proprietor of fu named Hanbey-fu. Fu is an essential ingredient in Kyoto-style Buddhist vegetarian cuisine. Here it’s sold in modern presentations, like confections. Fu is said to be good for the skin and highly recommended, as long as you don’t have a gluten allergy.
Soup de O-Fu (497 yen each). Pour in hot water and add yaki-fu (roasted fu) to make a delicious soup. I can see myself eating this in the morning on a day off, then I can start out with a different outlook. I buy some for my friends—I’m convinced anyone would find this a delightful gift. The yaki-fu comes in flavors like plain, cheese, basil, and black pepper, a real variety. I like the black pepper.
Here I’m holding Kozue (294 yen), a fu confection. It comes in three flavors: cocoa, matcha, and black tea. The cocoa is crisp and light, so delicious you’ll always want another. A combination of all three flavors would make a nice gift.
I’ve been to Hanbey-fu in Kyoto a number of times both for work and for pleasure. Founded in 1689, over some 330 years, it’s come up with various imaginative ways of preparing fu tailored to the times. The store seeks to make quality products based on a keen awareness of tradition, but I love how it hasn’t relied on tradition alone—how it’s continued to develop products for contemporary lifestyles. I keep making discoveries: I didn’t know fu could be made into charming confections like this. I’m a fan of Eda (1,080 yen), stick-shaped crackers of fu kneaded with Parmesan cheese and black pepper. With champagne or wine, they’re simply perfect.
I’ve been here so many times already, but I always find myself heading to GINZA SIX whenever I’m near Ginza. Could this be because I always expect to encounter something new, because I’m certain I’ll find something stylish?
Text：Kimiko Anzai Photos：Tomoko Shimabukuro Edit：Yuka Okada
Wine and food journalist. Worked at a publishing house before beginning freelance career. Writes on food, wine, travel and more for lifestyle and wine magazines. Has written numerous articles on breweries and wineries in Japan and abroad. Author of Wine Tales (Shogakukan). Writes a serial column, “If You’re Going to Drink, Here are Some Awesome Wines,” for Eclat (SHUEISHA). Has won the title of Chevalier de l'Ordre des Coteaux de Champagne.GINZASIX_OFFICIAL Instagram