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.
"Something" new is waiting with gravitation Something New Awaits to Entice You
GINZA SIX EDITORS Vol.76
Reward that "adult girls-only gathering" is very happy for the body making busy with work every day. It is "GINZA SIX" after a long absence that comes to look for "petit gift" to meeting friend. "Unpleasant as for using well in foods floor of B2F "flat green eaves" "bejjuman & BURTON" we take for 1,000 years" is favorite particularly. Of course "wine" is essential with "Enoteca" for oneself.
As we had time a little the other day, we take a walk through the hall. It was "EMIT FISHBAR" (Emmitt fish bar) in 6F that was interested.
Raw oysters that, of course, charm here is fresh. Comparing the tastes is done according to production centers, and of course pleasant one carries out safety management thoroughly. We purify oyster with deep-ocean water using patent technology in the company center of Toyama, and it is said that oyster selects carefully at production center that is delicious most from the whole country in the season.
"Today's raw oysters" of this day (all six pieces assortment 2,880 yen ※ lower than + tax price) is comparing the tastes with oyster of 3 production centers of "Aioi, Hyogo product" "Murotsu, Hyogo product" "drop of Hiroshima feeling island product feeling". In fact, oyster of Hyogo is the first experience. It is fresh and young and is creamy.
I who always endured raw oysters by overseas coverage for fear of oyster disagreeing. Then it is *shoku with raw oysters to one's heart's content on that day. Taste that is Milky spreads in mouth with fresh. Raw oysters which are the same as Champagne really "paradise"!
"Oyster 13 pieces set" (3,980 yen) orders with much effort, too. How to eat prosciutto ham and slightly strange oysters including mango is new. Besides, fried oyster and Herb-flavored grilled foods, variation of recipe of oyster including unglazing are rich. In fact, there is one dish to be able to enjoy from cold thing seen well in New Zealand to warm thing here, and heart should be made to surely jump by such a presentation in people who have gone on a trip in there.
Tightening for "peperoncino of oyster and turnip" (1,380 yen). Taste of oyster soaks into pasta and turnip and is delicious. It is muscular let alone oyster. Lunch should be able to satisfy even one dish of this enough. We make up our mind "to stop by lightly this time at noon". There seem to be many lunchtime and one of the women visitors including dinner, too.
It is lineup of wine to have been impressed. There are not very many kinds, but thing which is good to oyster including so vinyon buran of New Zealand is selected. Price is conscientious, too, and "Perrier jueguran buryutto" (9,900 yen) is surprisingly reasonable, too. This must revisit with friend of Champagne & oyster enthusiast soon anymore!
What was drawn to afterwards to feel gravitation in the middle of walk in hall "quarant'otto" (kuarantotto) of 2F. It was jewelry Shops when we thought to be "sweets Shops" to pretty display. Many pictures that it was given glory to by obstacle having been charmed first. Sense that is pretty, and is fantastic nevertheless, and is provoked by some other dimension. It is Aika Fushimi of jewelry designer that described.
It is the view of the world to have completely attracted me that it was totally unrelated to jewelry. Not only design is only beautiful, but also "story" is felt on the other side of jewelry. For example, ring named "unasuto-ria" (a certain story) which made corridor of church of the Middle Ages motif (200,000 yen). Figure which man and woman comes across in corridor is very romantic. In addition, ring "Ede bibe rude" which did Latin in motif "eat, and drink, and play. There is no pleasure after the death; of will. It is said that fork and design of pearl mean time for snacks with "Allee TRES" (3:00). "Pearl Esprit works, and, as for the idea called snacks", it is pleasant, and design is pretty, too.
"The present feeling" was asked about to by Fushimi who stood in store on that day, and Fushimi chose pendant as me to "want to have "strength" more mentally as it was FREE LANCE". A lot of designs which we want to attach in sequence though it is jewelry Shops, and there were few try-ons so far. Thing first as for the experience to "be summoned to jewelry." We realize that jewelry is thing acting in concert with something in oneself not just accessories.
This is Aika Fushimi of designer. We appear in shop if possible, and it is said that we help selection of jewelry of customer on Saturday. We smile saying "we want to talk about various things with customer whom we like my jewelry, and there is". Main store is Florence. It was nice meeting you!
Pendant head of high-heeled shoes looks at a glance like "shoes of Cinderella". But as for the name "shoes of Carmen" which one step embarks on because this gets good luck according to Fushimi by oneself "Carmen" (120,000 yen ※ chain separate sale). Because working woman makes lucky charm, we seem to have possibilities to purchase. To pendant crooked some letters of clock ddo "yl tempo" (clock) (26,000 yen ※ chain separate sale). "Catch time when seem to begin to dance at any moment!"; and no will. As there is not very jewelry fitting feeling, we think that this is "encounter". At first we try work hard, and let's visit here.
Finally, to foods floor of B2F. It cannot get all the time here as there is new discovery. On that day to "fufufuan by hanheiei*." We sell cakes which arranged * which is indispensable to Buddhist cuisine of Kyoto in modishness in shop of * of new style that well-established *semmonten "hanheiei*" of Kyoto suggests. It is said that wheat gluten has fair skin effect and is recommended without allergy to gluten.
"Soup de *" (for each 497 yen). The completion of soup which pours hot water, and only puts baked light cake made from wheat gluten, and is delicious. If drink in morning of holiday, feeling that seems to be always different in feeling. As it seems to be pleased by anyone, it is decided in "petit gift". Taste of baked light cake made from wheat gluten is full of plane, cheese, basil, variety including black pepper. I black pepper to favorite.
It is cake of * of "treetop" (294 yen) that has in the hand. We can enjoy cocoa, Matcha, tea and three taste. Taste that cocoa is texture mild quickly and saws trace. This wants to make present with three kinds of taste together, too.
We have visited "hanheiei*" of Kyoto by private and coverage several times. At long-established store founded in 1689, we handed down how to eat various * in line with the times for 330 years. Consciousness "to follow tradition, and to make honest thing" is high long-established store, but place developing product which is correct in modern lifestyle in sequence is splendid without traditional, contenting itself. We discover once again saying "* becomes so pretty cake!". Stick-formed crackers "branch" that it worked out Parmigiano-Reggiano and black pepper to like personally (1,080 yen). It is good to Champagne and wine!
It is GINZA SIX that just just heads spontaneously when we come to Ginza though it should have already come many times. Is it from security "that "slightly witty thing" is found in by all means" if it is feeling of expectation and here to be able to always come across something new?
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
Kimiko AnzaiWine 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.