A Special Place with the Promise of Another Hidden Stage | GINZA SIX

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.

Katsuhiro Konishi

GINZA SIX EDITORS Vol.85

Ginza was like garden because we worked for publishing company of Kyobashi for a long time. It was particularly fascinating in summer evening when work was over, and day still remained, and another stage seemed to be prepared for surely now.
Work changes and came to rarely come to Ginza, but feeling always becomes exalted when still we come here. I who finished business in the morning decided to have lunch in Ginza.
We walk restaurant floor spreading in GINZA SIX6F and enter "TEPPANYAKI 10 GINZA" (teppanyakitenginza) worried about. It was impression that visitor was always full of, but, fortunately, was able to sit on counter today.

We ask for weekdays only and short course of steak lunch which there was at counter which flame of flavor charge account goes up in front. It is attractive that Hokkaido Aya beauty beef steak is eaten for 3,800 yen (+ tax price). Grilling foods on an iron plate with a feeling of hall is very rare, and pricing which is reasonable in that will be popular secret.

We ask for Champagne and have salad. We quench throat by bubble while watching movement of chef developed in front and carry salad to entrance. Body seems to feel good.

Steak which was easy to eat into dice form soon, and was cut has been carried. I come to want red wine and match with juicy beef. It is soft, gentle taste.
At first, we had meat with onion soy sauce sause which egg of mine and quail entered with salt and pepper. This soy sauce sause may let fat of steak refresh. Quantity of steak is 150 g, but thinks to be just right quantity in lunch of early afternoon.

When wine was cut, takana greens are prepared with rice.
"Please with takana greens chazuke by all means finally"
We had takana greens chazuke with being recommended, but by occupying with skipjack and the simple first stock of kelp and rice and takana greens, taste of steak revived once again last for some reason.

Patissier carries dessert with wagon successively. All the dessert had you choose whether it was several articles in French patissier, original of Allee comb paora. He/she bakes pancake on iron plate in front elsewhere. We had canele and souffle which turned, and had of one of Alex good at Japanese and felt having had full-course meal from the day.

We leave shop and walk the floor for good feeling.
As we still had time until promise of the evening, we went down in foods floor of B2F. As we heard news that "BLUE BOTTLE COFFEE" (Blue Bottle Coffee) opened newly, we decide to stop by. The shop of simple preparation based on white is spacious and is feeling such as urban oasis.

We had "seeds null blend" which we roasted beans after ordering and served in hand drip (500 yen) and ordered "Liege waffle fabric" (500 yen) as it looked delicious.

With thing by porcelain writer good Hoshi Yumiko which had you design cup and plate for GINZA SIX shop, it is said that one one was handcrafted in studio of Gifu. Nature is enough for feeling of weight when the feel progressed in entrance. Ethiopia of this day when it was roasted to be able to be surprised at and Kenyan blend are fruity, and acidity stands, and they are refreshing.

We are captivated by green of deep forest where coffee trees grow thick distantly if we can close our eyes and are crowded. High quality coffee adds feather to imagination. We have eaten up waffle of moderate sweetness in no time really deliciously after meals.

Can (one 600 yen) of iced coffee that it was placed in the cash register side to have been interested. We were very stylish, and bag with six was sold, too. In thinking that feeling will go up if we provide such a coffee at seat of meeting, and buying home as souvenir.

As we still had time until promise of the evening, we just take a walk through foods floor. In fact, it is quite favorite place. Social conditions are reflected in trend to come out of select Shops of meal wonderfully.
We sometimes buy wine with "wine shop Enoteca". Soft serve and baked confectionery of royal tea with milk taste to be Japan-limited of store specializing in tea "bejjuman & BURTON" of Paris are forbidden taste.
"KUROGI CHACHA" which provides best light meal and cake using tea of Fukujuen "fermentation vinegar shop Shoubunsu Vinegar Brewery" that lineup of mellow vinegar and food with long-established store of vinegar more than founding 300 years is fantastic in Fukuoka "10FACTORY" of Ehime where product using various mandarin oranges which beer of mandarin orange can drink on the spot and stocked from farm directly is prepared…We walk this, and foot stops in "Ginza liquor shop in now".
Tsunouchi chigaarunoka.
In shop of very unique assortment of goods, it is sold in reasonable prices from vannachuru to rare local sake when we see. In becoming glad that we can drink standing, and having ten years quality of rare chrysanthemum princess one cup.
This cannot readily escape from labyrinth of GINZA SIX.

It is dessert of "nanfunokasha, desert house" that decided that we take to seat of meeting of the evening. French MOF patissier, daviddo vesumaeru and Taku Gohara Azuma of owner patissier can buy original cake which joint made on opening a store to GINZA SIX to materials with potato and herb which grew in Osumi Peninsula here.

Potato full with sweetness of nature is exquisite.
Colorful cake which we made with KOLOR potato of 3 kinds is taste and seemliness of potato and is pleased with slight present. At seats where woman is in particular.

"Chocolate berry of purple potato" "almond caramel of golden potato" "orange Cointreau of deep red potato." As all these are said to be ice cake which does not melt and are cryopreserved with completion, we can taste Nature of Osumi peninsula colored in a French style in fresh state at home.

When we had set (1,070 yen) with three kinds have giftwrapping for the number of people of meeting and finally went out, day already fell, and town of Ginza has begun to be lighted under the sky of madder red. There are signs of autumn in wind.
Will it be another stage from now on? Oneself old was piled up incidentally.

Text: Katsuhiro Konishi Photos: Kanako Noguchi Edit: Yuka Okada(edit81)

I worked for a long time at a publisher in Kyobashi, so Ginza was like my front yard. Work would end, and Ginza would sparkle, in particular, in the evenings of the long summer days. I remember the promise of something in the air, like a stage yet to come.

I changed jobs, so I don’t come to Ginza as often as I once did. But every time I do, I’m swept by elation. This morning, after finishing an errand, I decided to have lunch in Ginza.

As I stroll the Restaurant Floor on the sixth floor of GINZA SIX, I recall I’ve always been intrigued by TEPPANYAKI 10 GINZA, a place that seemed constantly buzzing with people. Today, I’m lucky enough to find a seat at the counter.

Seated at the counter, flames and aromas rising up before me, I choose the steak lunch, the short course, available only on weekdays. At 3,800 yen (before tax), you can dine on Saibi Beef from Hokkaido, certainly a delightful prospect. This place is one of the rare teppanyaki restaurants with a spacious, hall-like atmosphere. Plus, the prices are reasonable, which probably contributes to the restaurant’s popularity.

I order a glass of champagne and a salad as well. As I study the chef’s meticulous work before me, the bubbly quenches my thirst, and I take a bite of the salad, which leaves me refreshed, my palate clear.

Before long, the steak is brought out, pre-cut into easy-to-eat cubes. I want a glass of red wine and get one that goes perfectly with the juicy beef, which has a nice, mellow flavor.
I first try the beef with salt and pepper, then with an onion, soy sauce, and quail egg sauce, which gives the well-marbled portions of the steak a pleasing, lighter taste. The steak is 150 grams, a perfect portion for an early afternoon lunch.

Just as I finish my wine, I’m served rice and takana mustard greens.
“To finish off the meal, we recommend an ochazuke (a bowl of rice with broth poured over it) with mustard greens.”
I have the dish as recommended. Somehow, this last offering of the meal, a simple ichiban dashi made with bonito and kombu, plus rice and mustard greens, recalls the wonderful flavors of the steak.

Next, the pastry chef brings the desserts around on a cart, each an original creation of French pâtissier Alexis Paola. I asked him to select several for me. You can also have your pancakes grilled right before your eyes, if you ask. Alexis speaks Japanese quite well, and he gives his canelés and soufflés an interesting twist. I have the dessert and feel like I’ve eaten a full course for lunch.

I leave the restaurant and walk the floor in a wonderful mood.
With time remaining before an evening appointment, I head down to the Food Floor on the second belowground floor. Recalling having heard that Blue Bottle Coffee had opened, I decide to stop by. I find the simple, white-toned interior relaxing, an oasis in the city.

I order the Seasonal Blend (500 yen)—the coffee beans are ground and the coffee hand-dripped after you order—and the irresistible Liège waffles (500 yen).

The cups and plates are designed for GINZA SIX by ceramic artist Yumiko Iihoshi, each piece made by hand at her workshop in Gifu Prefecture. The heft and texture when you bring the cup to your mouth feels natural, harmonious. Today’s light-roasted Ethiopia and Kenya blend is fruity, slightly acidic, and refreshing.

I shut my eyes, lost somewhere deep in a forest amid dense-growing coffee trees. Good coffee sets your imagination soaring. It’s just after lunch, but the moderately sweet waffle is a knockout: I make short work of it.

Now, the cans of iced coffee next to the register (600 yen each) catch my eye. The design is stylish, and they’re also sold in packs of six. Presenting this coffee at a meeting would certainly perk things up. I decide to buy some as souvenirs.

Finding there’s still time before my appointment, I stay and walk around the Food Floor, one of my favorite places. Trends that start at food specialty shops tend to be a wonderful reflection of the temper of the times.
At Wine Shop Enoteca, I buy wine from time to time. The royal milk tea soft-serve ice cream and baked sweets of Parisian tea seller Betjeman & Barton—available only in Japan—are beyond compare.
Ehime’s 10FACTORY offers a lineup of products featuring a variety of mikan oranges straight from the orchards; you can drink a mikan beer right in the store. Shoubunsu Vinegar Brewery, long standing for more than 300 years in Fukuoka Prefecture, offers a wonderful selection of mellow vinegars and vinegar products. KUROGI CHACHA provides the ultimate in light fare and sweets made with Fukujuen tea. The list goes on. I continue walking and come to a stop at Imadeya Ginza.
There’s a liquor store here with a pub inside?
The menu presents a striking lineup, from natural wine to great craft beers. The prices are reasonable. Here you can stand and drink a rare and grand Kikuhime 10 years old. I decide to have a glass.
I find I’m having trouble extracting myself from the GINZA SIX labyrinth of fascinations.

In light of my evening rendezvous, I decide to bring dessert from the Minamikaze Noukasha Dessert House. Here, you can purchase an original cake made with ingredients such as sweet potatoes and herbs grown on Osumi Peninsula, first created in a collaboration between Meilleur Ouvrier de France (MOF) Pâtissier Confiseur David Wesmaël and owner-pâtissier Hiroharu Gohara to mark the opening of the GINZA SIX store.

The naturally sweet potatoes are the best.
The colorful cakes made with three potatoes, each a different color, are delicious and pleasing to the eye. They’d make delightful gifts, especially, perhaps, for occasions with women in attendance.

Murasaki-imo (purple sweet potatoes) Chocolate Berry, Ougon-imo (golden sweet potatoes) Almond Caramel, and Beni-imo (red sweet potatoes) Orange Cointreau—they’re called ice cakes, although they don’t melt. They’re frozen as soon as they’re made for a fresh, French-style take on the natural bounty of Osumi Peninsula you can enjoy at home.

I choose the three-cake set (1,070 yen) gift-wrapped in numbers matching the number of people I expect to meet. When I finally head out, the sun has sunk, the sky is wine red, and the lights have come on in Ginza. A breeze is blowing—it feels like fall.

Perhaps another stage awaits ahead. I remember my old self.

Text：Katsuhiro Konishi　Photos：Kanako Noguchi　Edit：Yuka Okada(edit81)

Katsuhiro Konishi

Editor-in-chief of Hitosara. Departed for Europe after graduating university, traveling and dining in some 100 countries between the North and South Poles. Following a stint at K.K. Kyodo News, he contributed to the inaugural issue of GQ at publisher Chuokoron-Shinsha. Prior to his current position, he served as editor-in-chief at the launch of two magazines and as advisor to an IT firm.

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