I visited the restaurant for lunch at 12 o'clock on the last Tuesday of the year. I was seated at a clean and compact white wooden counter in a calm and clean atmosphere. The seasonal kaiseki course meal (9000 yen excluding tax) was as follows: <Appetizer> The seasonal presentation of "Blowfish Chawanmushi" is served with the appearance of snow made from rice flour. It includes blowfish meat and skin, allowing you to enjoy the simple and rustic flavors. <Soup> The winter dish "Cod and Cod Milt Miso Soup" harmonizes the richness of the broth with the balance of ingredients. The creamy cod milt, crispy cabbage, and delicate cod meat in a subtle miso broth create a well-balanced soup. <Sashimi> The sashimi course offers a variety of visually appealing dishes that evoke winter. It includes unique textures such as white sea cucumber, fragrant kumquat salad, mildly sweet potato salad with raisins and peanuts, rich and smooth ankimo, crispy seared sea bream with delicate skin, and crunchy daikon chips. <Grilled Dish> I have had bonito tataki before, but "Grilled Mackerel" was a new experience. It is served with salt, ponzu sauce, garlic chips, and wasabi, offering a soft and delicious texture without any strong flavors. <Deep-fried Dish> A rare dish of "Deep-fried White Mullet" with pickled lotus root is served, as white mullet is not commonly found in the market. <Simmered Dish> The flavorful "Simmered Yellowtail with Daikon Radish" is a delightful dish that brings out the deep umami flavor without any unpleasant taste. The perfectly seasoned daikon radish and the harmony with the yellowtail and miso are exquisite. <Rice Dish> The "Kamameshi Rice" allows you to enjoy the different textures of rice, from the crunchy burnt rice to the perfectly steamed white rice. It is served with pickles, red miso soup, and shredded dried bonito with Japanese pepper. <Dessert> To finish the meal, a refreshing "Mandarin Orange Sorbet" with a gentle texture and refreshing flavor is served. The attentive service made me want to visit this restaurant again in the future.

I made a reservation on Tabelog and slipped into a highly-rated Japanese restaurant on my way to work. It turned out to be a sister restaurant to Ibuki in Shintomi-cho, as I discovered later. But let's save the comparison for later. The restaurant is located on the basement floor near the Ginza-itchome Daiwa Roynet Hotel, with a charming exterior. The owner, who looked slightly different from the photos on Tabelog, resembled Arakawa Ryoji in a way. There are two private rooms, a counter for 7 people, and initially, it was quite spacious. However, serving the courses with a time lag seemed challenging. The owner, the assistant owner, and the kitchen staff were not visible but there were several people working. The kitchen staff diligently had the owner taste the broth each time it was made. The meal started with a sakura-scented aperitif, steamed soybeans, a small tempura skewer platter (shrimp, taranome, belt fish, new potatoes, shiitake), steamed udo and white fish with sakura, scallop and trefoil ohitashi, and more. The meal included a soup with rockfish and new wakame, sashimi of splendid alfonsino, firefly squid, and bamboo shoots in plum jelly, grilled saury with salted garlic, clam udon noodles, grilled cherry salmon with egg sauce and rapeseed blossoms, lily root manju with shrimp and shirauo, sea bream and bamboo shoot rice, pickles, red miso soup, sake lees mousse with sakura syrup, mugwort mochi with cherry blossom flavor, and more. The bill came to around 22,000 yen for a little over 2 hours. The highlight was the grilled saury, which was truly delicious. Although it wasn't mind-blowing, the overall experience was enjoyable. The difference between Yoshizawa and Ibuki is that Yoshizawa's lighting makes the food look more appetizing, while Ibuki's open kitchen allows you to enjoy watching the grilling process. Yoshizawa serves cooked rice in a pot, while Ibuki focuses on plain white rice. Despite the significant price difference, both have their own strengths and weaknesses. I would like to visit again in a different season as the cherry blossom theme was a bit overwhelming this time. It was a relaxed and friendly atmosphere, and taking the leftover rice as a souvenir seemed to be the norm. Just a heads up, the portion of the rice for takeout is quite generous!

I made a reservation online for a weekend lunch set menu a week in advance, priced at 9900 yen. The menu for the day included: - Aperitif (sake infused with chrysanthemum) - Appetizer: Chestnut rice - Assorted appetizers: Scallop and yuba chawanmushi, shrimp shinjo and taro tempura, sea bream sashimi with seaweed and wakame - Clear soup: Maple leaf snapper, matsutake mushroom, turnip broth - Grilled dish: Grilled sawara fish with vegetables and salt - Grilled dish: Grilled salmon with mizuna, chrysanthemum flowers, and shiitake mushrooms - Deep-fried dish: Fried yellowtail with mushroom sauce - Rice (4 levels), pickles, red miso soup - Dessert: Kabocha squash ice cream in a wafer, fruit jelly with white and red wine (pear, fig, persimmon, Shine Muscat) The review concluded by expressing a desire to visit the restaurant again.

Ginza Yoshisawa It had been a while since I last dined out, so I decided to go to Ginza. I made a last-minute reservation for the same day, and they kindly accommodated us. In August, during a sweltering summer evening, we started with a refreshing tomato sherbet to cool down our body temperature. The menu included items such as beltfish, early summer corn, horse mackerel, water eggplant, myoga, flounder, minced fish, early summer seaweed, black abalone, sea urchin, grilled sawara, grilled eel, ark shell, shrimp, manjo (fish), eggplant, sweetfish, edamame, rice cooked in a pot, and a new fragrance dessert. The dishes not only evoked the feeling of the season but were also visually stunning. Ginza Yoshisawa has two locations in Ginza, one in Roppongi, and all of them are at a high level of quality as Michelin-starred restaurants. It may not be a casual dining spot, but it is a wonderful place that makes you want to go back again. Thank you for the meal.

You can enjoy a variety of flavors and textures on the course menu, all of which are delicious and the atmosphere is great. It's a wonderful restaurant where you can leisurely enjoy the course. The customer service was also very good. I would love to visit this restaurant again, although I might need to consult my wallet first!

"Ginza Yoshizawa" is a wonderful Japanese restaurant located in Ginza 1-chome, just as its name suggests. The first thing that catches your eye is the beauty and depth of the dishes. I was particularly impressed by the seasonal kaiseki cuisine. The dishes, which make use of seasonal ingredients, are not only visually appealing but also allow you to feel the season through their flavors. The atmosphere inside the restaurant is also fantastic, providing a calm space to leisurely enjoy the food. However, the prices are a bit high, so it may be difficult to visit on a regular basis. Nevertheless, it is a perfect place to visit on special occasions. Overall, "Ginza Yoshizawa" offers a wonderful experience and is a place I would like to visit again. I highly recommend it to everyone who wants to have a lovely time like I did.

Plum juice, saltwater sea urchin, tempura duck in June, conger soup, grilled mackerel, grilled black sea bream, shrimp and myoga, clay pot rice, fruit white wine jelly, peach yokan. I wanted to eat Japanese food for lunch at a relatively reasonable price, so I visited this restaurant. The broth was flavorful with just the right amount of salt, and I was able to enjoy tasting different dishes until the rice was cooked, including the crispy rice at the bottom of the pot. Even for lunch, I felt very luxurious. It was delicious! ✨

On this day, I went to "Ginza Yoshizawa" with my colleagues from work (rated 3.76 on Tabelog, one of the top 100 Japanese restaurants in Tokyo). The restaurant is located a bit away from the center of Ginza, down a staircase on a street. The entrance with stone pavement gives it a very atmospheric feel. The interior is not very spacious, but it's calm and nice. We had a meal at the counter this day, ordering the specialty grilled mackerel and a course to enjoy seasonal ingredients (tax included 18,480 yen). The dishes that came out were all of high quality, but you could say they were priced accordingly. If you order a few drinks, it can add up to almost 30,000 yen per person, but there is a sense of security in consistently receiving what you pay for. What caught my attention was that even though we were dining at the counter, the staff's hospitality was a bit lacking. They don't need to force conversation, but somehow their demeanor made me feel a bit uncomfortable. There were name tags hanging above the counter, and when I asked later, they were the names of regular customers. This, along with other factors, may suggest that first-time visitors are not very welcomed. If you understand and accept this aspect before visiting, then I think it's a good restaurant.

It had been three years since I last visited Yoshizawa in Ginza. I had recently been to Yoshizawa in Roppongi, so I was curious to see if there were any differences. The entrance exudes an elegant atmosphere, which is lovely. Despite being in the heart of Ginza's business district, this kind of presentation is fantastic. The meal started with a pre-dinner drink and a bite-sized sushi with sea urchin and sea grapes, evoking the early summer feel. Next was a soup dish with conger eel and refreshing sudachi citrus. Yoshizawa's soup dishes are truly elegant and delicious. This was followed by an assortment of small dishes, beautifully presented. Then came the grilled ayu (sweetfish), a taste of early summer. The finale was a delicious takikomi gohan (mixed rice). They kindly offered to pack up the leftovers. Yoshizawa sticks to traditional, orthodox Japanese cuisine without any gimmicks, providing a sense of stability. It was an outstanding dining experience.

I had lunch at Yoshizawa-san on a regular weekday. It is located in a building in Ginza B1. The course started with sea urchin and vinegar rice, followed by appetizers, grilled dishes, soup, sashimi, etc. Each dish of Japanese cuisine was carefully prepared and served with precision. The specialty is grilled mackerel, with a refined aroma and tender, slightly rare texture, perfectly grilled and very delicious. The soup was made with rockfish, enveloping the fluffy flesh in a gentle broth. Overall, the menu was focused on seafood and light flavors, perfect for lunch. The restaurant excelled in presentation, taste, and service, providing a high level of enjoyment. Thank you for the meal!

I visited the restaurant alone, which is known for its top-notch quality. In addition to the course menu, I had 2 glasses of draft beer and 1 cup of sake (Tajima). The total bill was ¥25,119. The meal was delicious. Here is a summary of each course: - Aperitif: A cherry blossom-infused drink with a pleasant aroma. - Appetizer: Edamame and mochi rice, tasty but slightly lacking in flavor. - Assorted appetizers: Three-leaf and scallop dish, tempura skewers (shrimp, white fish, taro sprouts, taro, shiitake mushrooms), and a white fish dish with a cherry blossom sauce. The white fish with cherry blossom aroma was particularly delicious. - Ayu fish and fresh wafers soup: The flavor was a bit mild, but it had a gentle taste. The ayu fish was incredibly delicious. - Red snapper, firefly squid, bamboo shoots, and fiddlehead ferns in plum sauce: Quite delicious. - Grilled mackerel: This was really tasty! - Clam warm noodles: Also very delicious! - Cherry salmon roe and rapeseed blossoms in sauce: Great flavor. - Lily root bun: The shrimp inside was delicious. - Sea bream clay pot rice: Delicious. It was great as it is, and even better with the broth poured over it. - Dessert: Mochi with cherry blossom and mugwort flavors. Not too sweet, just right. The restaurant had a sophisticated atmosphere from the entrance. There were 7 counter seats and 2 private rooms. I sat at the counter since I was dining alone. The owner was very friendly. He even explained the significance of the grilled mackerel dish. There are apparently three other affiliated restaurants, with "Ichini Kiji" being the main one. I was able to make a reservation for one person online. I would have been happier if the meal pace was a bit faster. There was an ashtray outside the entrance.

The presentation was beautiful, and the staff provided wonderful service during my birthday visit. From start to finish, the atmosphere was very pleasant. The voices of neighboring customers were a bit loud at times, making it difficult to hear my friends, but overall, it was a great restaurant.

A colleague from my Hong Kong days visited Japan, so we had dinner in Ginza. I made a reservation at Yoshizawa-san's place, where I had been entertained before. The kaiseki meal was themed around cherry blossoms, and each dish was like a piece of art. The soup was light and flavorful, just how I like it. The grilled sawara, tai and bamboo shoot hot pot rice were delicious.

[Shop Location] Approximately 2 minutes walk from Ginza-itchome Station, Exit 10 of the Tokyo Metro Yurakucho Line. [Visit Date] Holiday (Saturday) around 18:00. [Crowdedness] It was full by around 19:00. [Order Details] - Specialty grilled mackerel and seasonal ingredients to enjoy (¥18,400) - Aperitif: Peach sweet sake - Appetizer: Chirashi of surf clam - Hassun: Seasonal ingredients such as cherry sea bream chawanmushi - Owan: Clam soup - Sashimi: Isaki and flat scallop - Nimono: Simmered spring vegetables - Strong dish: Grilled mackerel - Strong dish: Golden eye snapper and udo dashi shabu - Agemono: Hina arare (including shrimp shinjo) - Meal: Firefly squid, rapeseed blossoms, and bamboo shoot mixed rice - Dessert: Yomogi jelly - Plenty of alcohol [Impressions] Every dish, from sea bream to mountain vegetables, all using spring ingredients, was incredibly delicious and sophisticated, and the service was excellent. - Peach sweet sake: The peach pulp sensation remains, with a pleasant mouthfeel. The aroma is good, and it stimulates the appetite. - Chirashi of surf clam: The presentation is beautiful. When you open the large surf clam shell, there is chirashi sushi inside. The vinegar and rice are sweet, enhancing the umami of the surf clam. The crunchy texture is excellent! - Cherry sea bream chawanmushi and other seasonal ingredients: As part of the Hassun, we had the following, all made with seasonal ingredients: 1. Cherry sea bream chawanmushi 2. Spicy miso of raw herring 3. Steamed turban shell 4. Cherry salmon and butterbur sprout 5. New potatoes and light bean ohitashi - Clam soup: I've never had such meaty clams before. Soft, incredibly plump flesh with strong umami. The broth is gentle, yet you can still taste the umami. The soup bowl is also unique and beautiful. It's not just delicious, but also visually appealing. - Sashimi of Isaki and flat scallop: The flat scallop was especially delicious. I could taste both sweetness and umami, and it had a larger size and a good texture compared to scallops. Also, we had it with "irizake" instead of soy sauce, allowing us to taste the flavor of the ingredients themselves. - Simmered spring vegetables: Contains a luxurious amount of seasonal spring vegetables such as butterbur, bamboo shoots, warabi, and kogomi. The butterbur is so tender that it melts when you put your chopsticks in, and the bamboo shoots intentionally retain some bitterness, giving a delicate taste. - Grilled mackerel: A signature dish. The mackerel grilled with straw has a slight straw aroma. It's delicious as it is, but adding salt enhances the sweetness even more. - Hina arare (including shrimp shinjo): The presentation is beautiful. Resembling Hina arare, some parts of the batter are colorful, like pink and green. The ingredients include shrimp shinjo, scallop, shiitake mushroom, and hairtail, all of which were thick and delicious! - Firefly squid, rapeseed blossoms, and bamboo shoot mixed rice: Personally, this was the most delicious dish. The portion was generous, so we took the leftovers as a souvenir. Thank you very much! (The egg custard made with the firefly squid dashi served during the refill was incredibly delicious!) - Yomogi jelly: They didn't cut corners until the end. Both the appearance and taste were delicious. Thank you for the feast today, I will come again.

Since before the pandemic, it had been a while since I last visited this restaurant. I went on a weekday for lunch and there was one empty seat at the counter and an available private room. There was also one Asian female customer who seemed to be familiar with the place, as it is apparently a well-known restaurant in Taiwan. The course menu changes monthly, but the grilled mackerel and kettle-cooked rice are always available. The restaurant has a traditional Japanese feel, and you can taste the detailed work put into each ingredient. While you can have seconds of rice, the other dishes served beforehand can make you quite full, so I recommend coming on an empty stomach.

A well-known restaurant in Ginza. It has a livelier atmosphere compared to its sister restaurant, Ichinokizaka. The head chef and chefs are friendly and even engaged in conversation with me, a solo diner. The dishes overall had a subtle flavor profile, not relying heavily on seasonings, allowing the natural taste and aroma of the ingredients to shine through. During my visit in February, the menu focused on Setsubun seasonal dishes. Regardless of the season, you can feel the essence of the season and freshness. The selection of Japanese sake is excellent.

I used this restaurant for a banquet. A friend and their spouse who live overseas returned temporarily to Japan and requested Japanese food. I found that most places are closed on Sundays and the budget was a concern, so I chose this place where I had wanted to visit before. We started with a dish that looked like a sake cup but was actually a soup with soybean dashi. It looked lovely in the masu cup. It had been 6 years since I last saw my friend and 20 years for their spouse. We were charmed by the beautiful dishes that reflected Japanese aesthetics and the changing seasons, as well as the wonderful Japanese tableware, and had a great time. The straw-grilled dish seems to be recommended by the restaurant. The fried blowfish was so delicious that I wanted more. The rice that day was the Fukui Prefecture's Ichihomare, which I had never tried before. It looked shiny and delicious, and the freshly cooked rice was a perfect accompaniment that made the chopsticks move quickly. Since the rice in the bowl is small, it is wise to ask for a large serving if you want more. My friends were very satisfied, and I was relieved that my choice was a success. Thank you. The woman who served us was very friendly and kept refilling my tea promptly even though I don't drink alcohol. However, the payment process was inflexible and a bit of a hassle. In the past, most restaurants did not accept separate payments, but nowadays many do, so it would be better if they were more accommodating.

I was debating whether to have a commemorative date here, but there is something to be careful about - there is a charge of 10,000 yen for a private room. Originally, I wanted a private room, but it was not available, so I made a reservation at the counter. On the day, I was pleasantly surprised to be seated in a private room, but shocked by the high charge. The food was very delicious, but there were some not-so-great aspects like lipstick marks on the glasses and the staff being new and not very knowledgeable about the dishes. Also, this restaurant does not offer dessert plates. The counter was a bit narrow and it happened to be noisy on that day, so I don't think I will be coming back. I was happy to receive a food souvenir though!

Eating out every day to conquer the top 100 restaurants. Today's stop is Yoshizawa, a Japanese restaurant in Ginza Ichome. This restaurant was selected as one of the top 100 Japanese restaurants in 2021. The chef, Sada Hisazawa, creates traditional kaiseki cuisine that emphasizes the natural flavors of the ingredients without overdoing it. Each dish is made with care and attention to detail to ensure that guests enjoy what he finds delicious. The presentation and choice of tableware also reflect his dedication to every aspect of the dining experience. I made a reservation for lunch at 12:00 on a weekday. The restaurant is located in a small alley in Ginza Ichome. It's underground and the entrance is not very noticeable. Upon entering, you are greeted by a dignified atmosphere in the cozy interior. I was seated at the counter where I ordered the lunch business course for 9,900 yen. The course included appetizers, soup, a main dish, sashimi, a side dish, grilled dish, rice cooked in a pot, and dessert. The grilled horse mackerel is a specialty, but every dish was delicious and visually appealing. The pot rice was particularly impressive, as they served it three times to show the different stages of cooking and flavor changes. The whole dining experience lasted 2.5 hours, which may be too long and too much food for a regular lunch. It's a perfect spot for a business dinner.

A Japanese restaurant located in Ginza 1-chome. They have a counter and private rooms with a nice atmosphere. The overall dishes are traditional Japanese cuisine with a touch of seasonal creativity. The presentation is not flashy but very beautiful and appetizing. The course menu has many items, but each dish is not overly large, so you can enjoy it until the end. The most delicious dishes were the grilled rice cake and karasumi. The rice cake, cooked to perfection, has a rich rice flavor with a crispy outer layer and a fluffy inside. And sandwiched in between is the rich karasumi. The contrast between the refreshing rice cake and the intense karasumi flavor is amazing. Both the meat and fish dishes were also delicious. The staff's service was excellent, even though we were in a private room, they came at the perfect timing and provided attentive service.