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.
Ginza and the New Normal Ginza and the New Normal
GINZA SIX EDITORS Vol.100
We came to go to Ginza, and 23 years passed. It is Kobikicho across the other side of 30 ken of Horikawa, Mihara Bridge, though, (in Magazine House). Though we feel like going to this town, so at last being allowed to somewhat say, "Ginza is town with relationship for me" a little, after all, half of the 23rd-year Ginza that is age may be still early for oneself 45-year-old. "Hanako" further makes nearly 80 times, Ginza special feature with 32 years with deep magazine of relation really in town called Ginza in Magazine House. It is a pace twice a year in now when we became monthly publication. Therefore Hanako can get to know people of the town of Ginza by having moved and participates in festival and. I see, after all, kana, ademomadamada where it may be said, "Ginza is my street" cannot actually say in a little louder voice. Special town where Ginza is special as that.
This this time; it was three new opening shops that wished that I wanted to come on being interviewed. It is really special to open a shop in excellent location of Ginza. But now of corona evil may not have figure of Ginza that they imagined here. It may be considerably uneasy. Hey, we should think everybody whether it is Ginza University length husband. Therefore we thought that we met three various places as one editor who continued introducing charm of work Ginza in Ginza by all means and did and wanted to talk happily.
What faced the first house "Kumamoto dirt beef shabu-shabu shabu-shabu koubai" of 13F. Floor where 13F, also known as detached room 〟 of 〝 GINZA SIX has wonderful shops. He/she feeds shabu-shabu with dirt beef "former truth beef" which grew up in Aso here. Aso is the leading favorite place in Japan. As we can thoroughly enjoy dirt beef which grew up in that magnificent nature in Ginza, expectation increases.
Having today course (all 18,000 yen ※ lower than + tax price) of "*." At first, it is four kinds of appetizers that came out. We pull in Godofu, stewed dirt beef clockwise, and it is cooked dried bean curds, low temperature of dirt beef by the left top.
Above all, delicacy is deep native district meal, Godofu of Saga. Homemade tofu which kneaded a mixture of this kudzu of Yoshino with soybean milk. "It is hard to knead a mixture. It is Ueda of proprietress quite troublesome.
Meat sushi which came out successively is that part used every time changes, but is cushion this time. Thing which made salt and roasting sea urchin of marudon Powder if you like. As is expected, it is 13F!
It is finally also appearance of shabu-shabu. In today's course, we can have triangle rose, tongue, deluxe sparerib, cushion, ribulose, sirloin, aitchbone, inner shoulder meat. He/she slices meat after order was placed.
Why are you effeminate in front of meat? We wrote entry, "delicious meat was social" in old days when we made meat feature at the time of "BRUTUS" being on the register roll. People gather around meat. When it is "Meet around Meat" (slightly ashamed when we look back now). Enjoy proprietress and story; bound. We like meat, and thing is so.
And let's hide anything (do not cover); I am all the sesame fundamentalism. We are quite particular about sesame sause. To be frank, we are worried about sesame sause than meat. But, we will be astonished on seeing sesame sause which came out later. nannandakonogomadareha. Shining sesame sause!
We make my sesame sause while being taste of oneself, and breaking homemade sesame paste which came out into a dumpling form. Still, being fantastic with what of flavor…. Sake is good to pick up only this sesame. No, we want to go.
With pan which added to deep taste by putting "shiitake samurai" of Tokushima in the stock made from tangle from Rishiri, it is shabu-shabu slowly over a low heat. The reason why we let you boil is that taboo, taste fly. Shabu-shabu shabu-shabu shabu-shabu shabu-shabu. We fully relax relaxedly.
It is talked about Ginza in story of Aso. Story of proprietress has completely settled down happily, too. As we can eat with close people slowly as it is such situation when there is this time convenient private room, width of choice spreads, too. When stop by in private this time, promise revisit, and to basement.
What fell in B2F, and dropped in at Italy Turin oldest cafe "Bicerin" (Bicerin). It is legendary cafe founded in 1763. Milan is famous for "CaféCova Milano (kafekovamirano) founded in 1817 in montenaporeone, too", but, speaking of Italian well-established cafe, is impressed because, in fact, we enter GINZA SIX with two houses. As for silver Bra here pole mareri.
We order Bicerin (1,000 yen) of signature drink for DOLCE feeling of shabu-shabu in after. We just incline without breaking this chocolate drink meaning 〝 small glass 〟 in dialect of Turin, beautiful range of hot chocolate espresso, fresh cream and drink. Both recipe and temperature seem to be fixed strictly, and it is said that Hemingway loved. It is digression, but Hemingway and Shotaro Ikenami, Juzo Itami recommend are killer words for approximate male editor. fufufu.
When it is smart and enjoys one without stirring Bicerin, we notice that Kitty sits in the neighbor incidentally. Is it unu, Kitty? Why is it? ? ?
In fact, that when we went to this Kitty, Turin, we are impressed by taste of Bicerin and are training ourselves now. And we seem to sit at center seat in order to cooperate with social D Stan thing in shop. As Kitty is the same age, there is sense of closeness. Feeling completely turns back from men's magazine feeling to women's magazine feeling, too. We have collaboration menu in Kitty, this time!
After all, we try to visit "Basho temple" (BASHODO) of B2F in no time to bring everybody of member even souvenir soon at time to come back to editorial department. This is founded in in 1868 that is 1868. We continue doing business as rice-cake dealer for a long time and work on production of bracken rice cake for approximately 80 years.
In corner of shop space of demonstration sale. That today's presidents performed special event in department store of each places of the whole country from Hokkaido to Okinawa if we heard and won popularity by this demonstration sale. To punipuninowarabi rice cake, it is Matcha osarasarasara…We cut, soshitesaku quickly. No, there is not nihasaku of ASMR. But that feeling when, anyway, we cut bracken rice cake, that comfortable feeling to feel shivery!
…We have looked at this unintentionally in ringside when we noticed. Shop, I am sorry. Wanting to do to cook open fire with copper pot having difficult handling, and to make if you hear punipunino secret and to eat, anyway, steaming soft state.
As for the product which does not come if we look at shopwindow. Using bracken rice cake plumply (punipunitopurupuruha is different. Went, and wrapped roasted tea latte bean jam or mango bean jam in Japanese leather of profound) other than bean jam and white bean jam; "bracken rice cake steamed bun" (one 232 yen ...). Reputation looks good and will have this with bracken rice cake in woman members.
sungai (it was said what you meant by this to the young staff when we wrote to whiteboard. We purchase for souvenir of) just in various ways whether it is uncle term. Well, it is young people as bracken rice cake is drink. Are you in time for time for snacks of 3:00?
Still, we remember shock when there was GINZA SIX as it is town going along every day. GINZA SIX where we appeared as shiny new member of while knowing 〝 Ginza rule 〟 while we thought personally after there was building where appearance was symbolic in monyumentaru only in Wako in Ginza. Of presence that there was not in so far this town which was part which felt in alley which did ji tasetaridatoka, jiguzaku of passage in floor with continuity of road surface shop which seemed to be Ginza on 1F part, or respect did Ginza, and updated Ginza when gave off and was built in that this remained in Ginza for a long time like that, felt. When I become grandfather, in the times to feel both Wako and GINZA SIX in flat for young person in Ginza when it is old cool building, it will be surely. We want you to become.
It is a long time since and, from the town of such Ginza, people decrease. It will be in new normal. If magazine says to formalism if the non-pivot is non-rapid, commercial facilities are exactly like that, too. It is work that is nonesshiensharu. But it is overwritten new normal consistently. We cannot but gradually advance forward while believing that, and being warm, and reading wind in the invisible times of the future as entertainment is absolutely necessary for our life.
And we want to sincerely support these three houses which came over to GINZA SIX in such a timing. We hear such words that charm of big city falls, and local charm rises, but feel that charm of Ginza does not fall down. As Ginza is just big city, that is not attractive, and this is because face of people running shop in spite of scale of town is rare town where the behavior is seen. We want to see face of that person who wants to put the body in that space wanting to eat that dish. We just put the body in town because not only we enjoy consumption in greed, but also want to spend spiritually rich time. Ginza is such a town and wishes that GINZA SIX wants there to be so from now on.
Text: Ro Tajima Photos: Yuichi Sugita Edit: Yuka Okada(81)
©1976, 2020 SANRIO CO., LTD. APPROVAL NO. L611995
I’ve been commuting to Ginza for 23 years. Well, not precisely Ginza: Magazine House is in the Kobikicho district, across Mihara Bridge, under which the now-buried Sanjikken canal once flowed. I’m 45 now. This is my 23rd year in Ginza, which means I’ve been coming to the district for half my life. I’m finally starting to feel I may have a special connection to Ginza, though perhaps it remains presumptuously soon to say such a thing. Within Magazine House, Hanako has even deeper ties to Ginza, having run nearly 80 features on the district in the course of its 32 years. Since becoming a monthly, Hanako still features Ginza twice a year. So, ever since my transfer to Hanako, I’ve had the opportunity to get to know numerous Ginza locals. I’ve even participated in community festivals. Perhaps I’m entitled to say, with more decision in my voice, “Ginza is my town!” Or maybe not quite yet. I believe Ginza is just that special a place.
On taking this assignment, I said I wanted to go to three establishments that opened recently. Opening a store or restaurant in prime Ginza real estate is something special. Nevertheless, in the coronavirus age, is the picture of Ginza the owners of these three establishments once had in their minds still true? They themselves may be wondering if Ginza is OK. And that’s why, as an editor who works in and regularly features Ginza, I wanted to meet and talk to people from these three new places.
I went first to Kumamoto Akaushi Shabu-Shabu Koubai on the 13th floor. The 13th floor is a GINZA SIX hideaway filled with great establishments. Here you can enjoy shabu-shabu with Akaushi Kouseigyu beef from Aso, one of my favorite places in Japan. Akaushi beef from cattle raised in a magnificent natural setting—I’m getting pretty excited.
Today I’ll have the Rin course (18,000 yen; all prices listed before tax). First up are four appetizers: clockwise from top left, godofu, stewed Akaushi beef, taguri yuba, and Akaushi beef cooked at low temperature.
The local Saga godofu in particular, homemade tofu made by kneading soy milk and hon-kudzu from Yoshino, is especially savory. “The kneading process takes quite a bit of work,” Ms Ueda, the restaurant’s proprietress tells me.
Next is meat sushi. The cut served changes each time. This time it’s chuck flap. Add Maldon salt and powdered roasted sea urchin to taste. And it’s just as one would expect for the 13th floor!
And now, yes, the shabu-shabu has arrived. Today’s course is chuck short rib, tongue, ribeye lip, chuck flap, rib roast, sirloin, top sirloin cap, and top blade. The meat is sliced after you place your order.
Why am I grinning here? Way back when, when I was at BRUTUS, we did a meat feature with the title “Meet around Meat” (which sounds a bit embarrassing now), meaning that meat is social, that people congregate around it. My talk with Ms Ueda is warming up. “You look like you love meat.” “Don’t we both?”
I’m not trying to hide anything (and I’m not), but I’m a fundamentalist about sesame seed sauce. I make a pretty big fuss about it. To be honest, I’m often more interested in the sesame seed sauce than the meat. But, taking in the sauce that’s arrived, I’m amazed. This sauce! This glorious sesame seed sauce!
The restaurant’s own sesame paste is presented as something like a dumpling, to be broken apart as you wish, essentially allowing you to make your own sesame dipping sauce. The flavor is magnificent. The sesame paste alone could probably be paired with sake—altogether a course of action worth taking.
Shiitake samurai mushrooms from Tokushima further enrich the flavor of the Rishiri kombu dashi in the pot, wherein one slowly swishes the meat, shabu-shabu style, through the low temperature broth. This is because if the broth were brought to a boil, God forbid, the savor would simply take its leave. Swish-swish, shabu-shabu, swish-swish, shabu-shabu, slowly, leisurely, chill.
The talk turns to Aso, to Ginza. Ms Ueda is a pleasing conversationalist; I’m completely settled in now. Times being what they are, it’s nice to have the option of a private room into which one can settle, as I’ve done today, a place where one can come to have a leisurely dinner with a friend or close acquaintances. I promise to come again on my own time, then make my way belowground.
Now standing on the second belowground floor, I stop by Bicerin, named for the oldest café in Turin, Italy, a legend founded way back in 1763. The famous Café Cova Milano is another of Italy’s venerable cafés, this one founded in 1817 and located in Milan on the upscale Via Monte Napoleone shopping thoroughfare. Actually, they’re both here at GINZA SIX, so the one will have to pardon me for opting for the other. Not such a rare occurrence at GINZA SIX, I imagine.
I’m in a dolce mood after shabu-shabu and order the café’s signature bicerin (1,000 yen), a chocolate drink that means small glass in the Turin dialect. You drink it by tilting the glass to your mouth without disturbing the lovely layers of hot chocolate, espresso, and fresh cream. The recipe and temperature are rigorously controlled. Hemingway is said to have loved it. As an aside, I’d hazard that recommendations from Ernest Hemingway, Shotaro Ikenami, or Juzo Itami are clinchers for just about any male editor.
As I’m enjoying my bicerin alone, not stirring it with a certain panache, I suddenly notice Hello Kitty sitting next to me. What? Kitty? How?
Actually, Kitty was so moved by the taste of bicerin when she visited Turin, she’s now in training, I’m told. She’s sitting there in the middle between the seats to help in the café’s social distancing efforts. Compatriots of the same age, we share a sense of affinity. I’ve been wrapped up in men’s magazine mode for a bit, but now I’m back in Hanako lane. Well, Kitty, I think next time I’ll have something off a special Hello Kitty collaborative menu.
In no time at all the time has come to head back to the office. I’m thinking of buying our editorial staff a little souvenir, so I’m off to Bashodo, also located here on the second belowground floor. Founded back in 1868, it’s sold mochi rice cakes forever—it began making its trademark warabimochi some 80 years ago.
There’s a demonstration space in the corner of the store. When I inquire, I’m told the current president hosts events at department stores around the country, from Hokkaido to Okinawa, and that his sales demonstrations have become quite popular. The warabimochi of just this squishy-squishy consistency, the powdery matcha, and the cut, cut, cut, cutting. Actually, strictly speaking, in ASMR terms, it doesn’t sound like cut, cut, cut. But, at any rate, the sensation of warabimochi being cut is a thrill.
I find myself, without thinking, gazing, gazing, gazing from the front row. My apologies. I inquire into the secrets of the wondrous consistency. I’m told the warabimochi is prepared over direct heat in copper pots, which are somewhat difficult to handle, and that the proprietors are anxious that we enjoy the fresh warabimochi at its softest.
I look into the showcase and see these as well. These Warabimochi Manju (from 232 yen each), with fillings including smooth sweet bean paste (anko), white bean paste, roasted green tea latte-flavored bean paste and mango-flavored bean paste, surrounded by dough made from warabimochi that is jiggly-jiggly (differing from squishy-squishy, to be sure). I believe this is something the women editors at the office would like. I get some, along with the warabimochi.
I wrote on the whiteboard that I was going out a bit (the actual term I used puzzled some of the younger staff; it must be a middle-aged male thing), and I ended up buying all sorts of souvenirs and gifts. But, my dear younger colleagues, warabimochi is to be regarded as something like a drink! Hopefully I’ll make it back before our 3 o’clock break.
Since I’m in Ginza every day, I remember my shock when GINZA SIX was built. Until then, I’d seen Wako as the only iconic building in Ginza. Along comes GINZA SIX, a sparkling newcomer reflecting an understanding of traditional Ginza rules.
The first floor portion maintains continuity with the very Ginza-esque storefronts at street level, the indoor passageways zig and zag like the alleyways outside—a tribute to Ginza—while updating tradition with a presence the district lacked before. I get the sense it was built to last, to be a Ginza fixture for a very long time to come. When I’m an old man, the youngsters will likely look at Wako and look at GINZA SIX and see, on equal terms, two really cool Ginza buildings that have been around a long, long time. I certainly hope so.
There are fewer people in Ginza right now, and it’s been this way for some time now. Is this really the new normal? Both retail complexes and magazines, strictly speaking, are non-essential. But the new normal gets constantly overwritten. We need diversion and brightness in our lives to live. In these unpredictable times, we have no choice but to faithfully proceed, little by little, while keeping a hopeful eye on the latest developments.
In the middle of all this, from my depths, I want to cheer on and support the three establishments I visited today at GINZA SIX. Urban areas are becoming less attractive while rural areas grow more attractive—it’s something you hear all the time these days. But I feel Ginza’s charms will never fade. The appeal of Ginza doesn’t lie in its urban character. Rather, it’s that rare neighborhood, regardless of scope or scale, where one encounters shopkeepers, their bearing and conduct, as people, openly. I want to eat that food, I want to be in this space, I want to see that face. It’s not simply about lavishly enjoying consumption. We come for the richness of the time spent here. Ginza is a rare example of this kind of space. I hope it remains so for a long, long time to come.
Text: Ro Tajima Photos: Yuichi Sugita Edit: Yuka Okada（81）
©1976, 2020 SANRIO CO., LTD. APPROVAL NO. L611995
Editor-in-chief of Hanako. Born in 1974. Joined Magazine House in 1997. Assigned to the editorial department of BRUTUS in 1998, becoming deputy editor-in-chief in 2010. Named editor-in-chief of Hanako in 2016, subsequently overseeing a major overhaul. Currently at work developing the Hanako brand over broad areas ranging from digital to events, reader organizations, and product development, not simply in the traditional roles of a magazine, with the mission of providing intelligent lifestyle media to working women who want to know more.GINZASIX_OFFICIAL Instagram