Lunch meeting in Ginza during heavy rain. Chose this restaurant because they have private rooms. The sign is easy to spot and the restaurant is on the 2nd floor, so I found it easily. Arrived a bit early and was worried, but the staff let me in a bit earlier so I didn't get too wet in the rain. The atmosphere of the restaurant was welcoming and not too intimidating, which I liked. Now, let's order. The beer had a cherry blossom design in the foam which was cute and perfect for a midday drink. The appetizer of ginger simmered firefly squid had a great balance of flavors. The steamed shrimp with egg custard had a strong shrimp flavor and a rich broth. The sashimi of tuna and sea bream was well balanced and beautifully presented. The yellowtail with daikon radish was excellent, with a flavorful seasoning. The beef stew with rice was hot and satisfying. The beef was tender but still had a nice texture. The homemade pudding for dessert was not too sweet and a perfect way to end the meal. The spacious private room allowed for a calm and enjoyable dining experience. The staff was attentive and showed great hospitality by checking on us from outside the room. This restaurant made me want to come back for their dinner course next time. Thank you for the wonderful meal!

I enjoyed the creative dishes at the fusion restaurant, such as cheese in the chawanmushi and shrimp tempura in the shark fin soup. The Matsuda beef was tender with just the right amount of fat, and I enjoyed it until the last bite.

I visited "Sakura" for the first time along Hanatsubaki Street in Ginza 7-chome. This restaurant, run by three chefs, offers a fusion of Japanese, Chinese, and Italian creative cuisine. I heard that their beef stew is delicious. We were seated in a private room and started with a toast with the Master's Dream cocktail. The first dish was Dutch-style simmered shrimp and taro, which was slightly spicy and very tasty. The sashimi included amberjack and flounder, which I enjoyed as I like white fish. We tried a variety of sake, including Yuki no Bosha Daiginjo, Dassai 39, and Shimotsuke One No Kura. The latter half of the meal featured croquettes made with branded beef, crunchy kelp fry, and other simple yet delicious dishes. We ended the meal with the famous beef stew and red wine, which was incredibly tasty. The portion sizes of the course were small, but we enjoyed the simple yet flavorful dishes while admiring the night view. This is a casual restaurant in 7-chome where you can easily drop by. It was delicious. Thank you for the meal!

I went to a gathering (just a drinking party in disguise) at a nice location in Ginza 7-chome! There was a big sign so it was easy to find. I was guided to a private room. There seemed to be many private rooms! Drinking sake while looking down on the street from a high place is delicious (｡≖ิ‿≖ิ) I had a light course meal. I received a mask case with a handwritten message from the landlady. The landlady who appeared later was so beautiful in a kimono! I was pleasantly surprised by the deliciousness of the kombu with children! I imagined there would be some slight crunchiness on the kombu, but it was mostly children! (●´艸｀) It was my woo. The beef stew, a popular menu item, was also delicious as it simmered right in front of me. Lunch seems to be popular too! I can't come for lunch though (´pωq｀) Other menu items also look delicious! I'm curious! Thank you for the meal♪

I visited around 19:00 on a regular day. The atmosphere inside the restaurant was calm, with stylish background music playing. I ordered the following dishes: - Sweet simmered ayu: The ayu was cooked to perfection, tender and fragrant. - Sashimi platter with tuna belly, red snapper, and flounder: The fresh sashimi was thickly sliced and beautifully presented, served with wasabi and myoga. - Kombu-wrapped fried fish roe and Matsuda beef croquette: The chewy croquette was served with sauce, while the crispy fish roe was accompanied by a special soy sauce. It was my first time trying fried fish roe, and it was incredibly delicious! - Herbal mushroom potage: The potage, made with plenty of mushrooms, had a smooth texture and rich flavor. It was so delicious that I wanted to have seconds. - Special beef stew: Served in a small pot, the stew was heated in front of me before eating. The rich stew, combined with the sweetness of the vegetables, was incredibly tasty. It seemed to have a broth in it, as the stew was rich yet had a refreshing aftertaste. If you happen to be in the area, be sure to visit this restaurant.

I was invited by a friend who had visited this place for lunch over 10 times and it was their favorite spot. It was my first time visiting for dinner. The restaurant is a creative cuisine place that opened after the popular "Koyo" in Ginza 7-chome. We had a semi-private room this time. The course we had included: - Miso-marinated monkfish liver - Sashimi (tuna, scallop, sea bream) - Fried kombu with roe - Mushroom herbal potage - Special beef stew Both Japanese and Western dishes were included in the course, and the overall portion was quite light. We started with a draft beer with the restaurant's name "Sakura" on it. The sashimi was fresh and delicious, especially the scallop. The fried kombu with roe was a unique dish with a crispy coating. The mushroom soup was hearty and perfect for autumn. The highlight was the restaurant's famous beef stew, with tender meat and plenty of vegetables. The flavors were rich, and it made me want some rice, but instead, I enjoyed it with red wine. The restaurant mainly has private rooms, and it seemed like there were many business dinners happening that night.

Last night, I made a reservation for a private room for two people at 3.42 on a weekday. It was to celebrate my mom's birthday✨ We requested a private room so we could relax and have a good time chatting. We chose the <Online Limited Course> for 9,680 yen, which included: - Fried baby bamboo shoots, a seasonal delicacy with a great texture - Sashimi platter with fatty tuna, striped jack, and houbou (a high-quality fish) - Deep-fried kelp with a chewy texture that I really enjoyed - Steamed pot with conger eel and matsutake mushrooms, with a lovely aroma - Mushroom herbal potage soup, rich and flavorful - Special beef stew with tender beef, carrots, and potatoes - Masuda beef cutlet sandwich with plenty of lettuce - Boiled peanuts in salt, a simple and tasty snack - Mapo tofu with large Hiroshima oysters, spicy and addictive - Dessert plate with seasonal dessert and ice cream, featuring Mont Blanc on a custard base Overall, it was a delicious meal, and I especially loved the unique dishes like the fried baby bamboo shoots and the beef stew. The service was excellent, and we had a great time celebrating my mom's birthday. Thank you for the wonderful meal!

Beef Stew Set Meal (1500 yen) ordered Atmosphere: ★★★★☆ Cost performance: ★★★★★ Taste: ★★★★☆ Service: ★★★★★ Appearance: ★★★★☆ Overall rating: ★★★★☆ (4.6) Expectation included ★★★★★ posted I visited for the first time for lunch, as I was curious about a restaurant serving Mozuda beef in Tokyo. The beef stew allows you to adjust the heat to your liking using solid fuel, which is a great idea as it stays warm for longer. The taste was rich and impactful at first, but had a gentle aftertaste that paired well with the rice, typical of a set meal. I could taste the umami of the meat, which I really enjoyed. The salad, soup, and rice were all delicious. However, the soup was slightly lukewarm, which may have been intentional for the stew, but I felt it was a shame. The atmosphere was calm with a traditional Japanese interior, and the counter seats and soothing music made it easy to relax even as a solo diner. The service was attentive, anticipating our needs, which makes me look forward to dining here for dinner. I was initially interested in the Mozuda beef course for dinner, but after trying the lunch, I can confidently say that I would like to visit again soon, either for a second lunch or for dinner.

At a restaurant called "Sakura" located between Ginza and Shinbashi, everyone was delighted by the gentle flavors of the creative dishes. The menu for the day included: Scallop sashimi, Tofu deep-fried in the style of To-ji Temple, Assorted sashimi (bluefin tuna belly, black sea bass, Japanese sea bream), Kombu fry with roe, Cold roasted eggplant potage, Special beef stew. We were seated in a private room and started with a refreshing space. When I ordered a draft beer, it unexpectedly came with latte art. First, we had the scallop sashimi with a sake-based dashi cocktail as an aperitif. The dashi cocktail had a strong alcohol content that warmed the body. The assorted sashimi was just the right amount and very delicious. I was surprised by the Kombu fry with roe, which I had never seen before. It was crispy on the outside and filled with plenty of roe that popped in your mouth. The main dish, the beef stew, had the restaurant's name "Sakura" written on the tofu. The size, quantity, and cooking of the ingredients were just right. The gentle flavor of this beef stew is loved by everyone. The relaxed atmosphere and kindness made me feel a sense of harmony. It would be suitable for business use as well, with just the right distance for conversation. Thank you for the delicious meal.

Ginza - Japanese and Western seasonal cuisine restaurant "Ginza" Creative cuisine "Sakura SAKURA" Enjoy Japanese and Italian fusion cuisine in Ginza. The restaurant was reopened in October 2020. The three chefs with diverse experiences are in charge of the cuisine. One is a Japanese cuisine chef who honed his skills at a ryotei in Aoyama. The other is a sous chef with experience in Italian cuisine. Original creative cuisine that fuses Japanese and Western elements at "Sakura SAKURA". Various wines and sake are also available. They are particular about ingredients, using high-quality black wagyu beef "Masuda beef", premium brand pork from Iwate "Iwachu pork", and 100% polished rice from Yamagata. The delicate sakura, loved by many and bringing a sense of tranquility. The restaurant was named "Sakura" after the cherry blossom. I learned about this restaurant from a Diners Club announcement. Many reviewers visit the restaurant, so I was curious. I made a reservation on Ichiryu. I ordered the "Seasonal flavors - Fresh fish course" consisting of 7 dishes. A course featuring seasonal fresh fish and carefully selected ingredients. [Cheers] "Grapefruit juice" accompanied by "Master's Dream" and other drinks like highball. [First dish] "Sake dashi cocktail" The rich aroma and flavor of sake blended well with the broth. "Deep-fried hotate tofu pouch" Crispy fried tofu pouch with hotate scallops inside. It's packed with the delicious flavor of scallops. [Second dish] "Chilled pumpkin potage with conger eel" Grilled conger eel on top of pumpkin soup. The slightly sweet soup enhances the flavor of the conger eel. [Today's sashimi] "Tuna, flounder, sea bream" Sea bream from Kagoshima is firm and flavorful. Flounder from Oita has a beautiful sweetness and flavor with just the right amount of fat. [Fourth dish] "Red snapper in saikyo miso" Firm red snapper marinated in saikyo miso. The saltiness is just right, bringing out the flavor of the red snapper. [Fifth dish] "Stir-fried shrimp with mango mayo" A Chinese-inspired dish. Large shrimp with plenty of mango mayo. The mango adds a refreshing touch to the dish. [Seventh dish] "Peach ice cream with matcha cake" Ice cream with a refreshing peach flavor, matcha-flavored cake, and whipped cream. [After-meal drink] "Iced coffee" The staff's friendly service makes it a place where you can feel comfortable dining with clients, friends, or family. The menu includes not only Japanese cuisine but also a variety of Chinese dishes. Today we both felt like having fish, but I heard the beef course is also delicious. They also serve pasta for lunch, so I will visit again.

In the middle of Ginza Street in Ginza, there is a building on the 2nd floor that is a completely reservation-only restaurant. This time, I tried the chef's carefully selected daily recommended plan, available only through online reservations. The restaurant also has private rooms, and this time I enjoyed the jazz music in a private room with a view outside. The private room fee is an additional 6,600 yen, so it's good to know when making a reservation. The attention to detail even extends to the mask case, with a handwritten message from the proprietress adding to the high level of hospitality. The menu for August 9th included grilled eggplant with sesame cream, assorted sashimi, chilled Nanjing-style pottage with grilled conger eel, deep-fried kombu with roe, special beef stew, Glenmorangie Original Orange Highball, and Suntory Master's Dream Ginger Ale. The Glenmorangie Original Orange Highball was refreshing with a citrus aroma, perfect for summer. The grilled eggplant with sesame cream was light and delicious, while the assorted sashimi melted in the mouth. The chilled Nanjing-style pottage with grilled conger eel was comforting, and the special beef stew was hearty and flavorful. The attention to detail, such as the beer art with the restaurant's name, and the hospitality throughout the experience made it a wonderful dining experience. The restaurant also accepts PayPay payments. For more details, visit the blog at https://zan3tho.com.

I visited "Sakura," a creative cuisine restaurant located a 5-minute walk from Ginza Station, which relocated and opened at the end of September last year. I made a reservation for 6:30 pm on a weekday and all the dishes were beautifully presented with a very elegant taste, which I enjoyed very much. I was surprised by the combination of grilled conger eel and chilled Nanjing potage, which was delicious and suitable for the hot summer. The Mazda beef had a rich flavor without being too heavy, making it another excellent dish for the summer. I enjoyed every bite until the end. [Today's Menu] - Chef's recommended course 1. Grilled conger eel with Edo-style teriyaki sauce 2. Grilled conger eel with chilled Nanjing potage 3. Assorted sashimi (bluefin tuna belly, golden sea bream, striped jack) 4. Mazda beef teppanyaki steak 5. Sauteed black abalone with butter soy sauce 6. Seaweed, eel, tomato, green vinegar 7. Mazda beef mixed rice with red miso soup 8. Today's dessert: peach mousse cake with brown sugar ice cream [Drinks] - Braumeister (with the restaurant's logo art) - Shimotsuzura sake - Dassai sake, etc.

Ease of entering the shop for solo diners ★★★★★ "Seasonal flavors to enjoy 'Seasonal Fish Course' with 7 dishes" (15,180 yen). * ୨୧┈┈┈┈┈┈┈┈┈୨୧ * I would recommend this restaurant for when you want to eat fish or celebrate a special occasion. The chef's creative dishes are a delight, and the atmosphere created by the hostess is very pleasant, making the shop feel welcoming and not at all stuffy like some other places in Ginza. For solo diners or dates, I recommend sitting at the counter. You can casually chat with the chef and learn about their commitment to using seasonal ingredients. As a single dish typically costs around 2,000 yen or more, if you want to enjoy a leisurely meal with drinks and conversation, the course menu is recommended. ■ First Dish Edomae Anago Maki The anago is firm and delicious! The fluffy texture of the white meat is also very comforting. Served with roasted sake. ■ Second Dish Eel and Tomato with Green Vinegar At first glance, it looks like sea grapes, but the smooth and easy-to-eat green vinegar is refreshing. A light dish perfect for summer. ■ Third Dish Today's Sashimi (Tuna Chutoro, Kinji Dai, Shima Aji) They explained that the Kinji Dai was caught in Hachijojima. All of them had a delightful chewy texture, and you could enjoy the natural sweetness of the fish without any additional seasoning. ■ Fourth Dish Kasube Nitsuke Kasube is a local ingredient from Hokkaido...! It is recognized as a type of skate nationwide. It has few bones and plenty of meat, making it easy to eat. The seasonal vegetables simmered in a rich broth were hearty and delicious, giving off a homely feel. ■ Fifth Dish Sakura Special Shrimp Mentaiko Mayonnaise Large prawns reminiscent of a famous Chinese restaurant, generously covered in spicy mentaiko sauce. The combination of saltiness and spiciness is incredibly luxurious! ■ Sixth Dish Sakura Shrimp Cheese Risotto with Red Miso Soup This was my favorite dish in the course. The fragrant aroma of the sakura shrimp was enticing. The cheese was so rich and flavorful, I couldn't help but finish it quickly! Even though it was supposed to be the last dish, it was surprisingly light and left me wanting to eat a couple more plates. ■ Seventh Dish Peach Mousse Cake and Black Sugar Ice Cream The contrast between the peach's acidity and the richness of the black sugar was enjoyable! Throughout the meal, I really enjoyed the elegant atmosphere of the restaurant. I'm not a big drinker, but for some reason, I found myself sipping on my drink alone that day (laughs). And the impeccable service from the hostess, such as the timing of the dishes, was truly impressive. The lunch menu is reasonably priced, so I would like to visit for a change of pace.

I visited a restaurant in Ginza to enjoy a leisurely meal. I made a reservation for 7:00 PM on a weekday, and there was one group of customers before me and one after me. The restaurant was very spacious and relaxing. On this day, I ordered the most affordable course: - First course: Sake with dashi and simmered abalone The dashi with the alcohol evaporated was delicious, with a nice flavor that paired well with the sake. The abalone was also very tender and cooked to perfection. - Second course: Sashimi with medium fatty tuna, blackthroat seaperch, and striped jack All the sashimi had a good thickness and a rich fatty texture. The striped jack, in particular, had a nice firm texture and a balanced amount of fat. - Third course: Vinegared dishes with cucumber, tomato, and abalone in vinegar A refreshing dish with abalone included, perfect for cleansing the palate. - Fourth course: Kombu fry with roe, and Mazuda beef croquette The beef croquette was filled with tender beef, and the kombu fry had a delightful crunchy texture. Both were delicious! - Fifth course: Special beef stew The beef stew, with tofu imprinted with the restaurant's name, was impressive. It had large cuts of meat, broccoli, carrots, and other vegetables. The stew was creamy and delicious, with tender meat and a generous amount of vegetables. The course without a final dish was just right for those who enjoy drinking sake! There is an additional fee for private rooms, but they provide a very spacious and safe environment, especially during the pandemic. The location is conveniently situated between Shinbashi Station and Ginza Station, making it a great choice for business meetings and gatherings!

The restaurant is located at a convenient distance from both Ginza Station and Shinbashi Station. The interior has counter seats, four table seats, and three private rooms. The tables are spaced out well with roll curtains for added safety. The course meal included premium black wagyu beef from Gunma prefecture, along with various dishes like grilled conger eel, sashimi, and teppanyaki steak. The highlight was the self-grilled wagyu steak, which was delicious and cooked to perfection. The attentive and friendly service, as well as the delicious food, made for a memorable dining experience. Overall, it was a night to remember.

Tonight, I gathered with friends for a meeting at this place that was reserved by the other party for a quiet conversation. The location is between Namiki-dori and Suzuran-dori in Ginza 7-chome. It's on the 2nd floor of a building, but the elevator doesn't stop, so you have to go up the stairs outside. The entrance made of bamboo has a nice atmosphere. Inside, the interior is a mix of traditional and modern Japanese, which could use more unity. After disinfecting with alcohol at the entrance, we were guided to a semi-private table seat. The table was set with napkins, adding a nice touch. There are course meals and a la carte options, but my friend reserved the "Chef's Special Recommended Plan of the Day" for 9680 yen, available only through online reservations. The course on the website included seasonal appetizers, assorted sashimi, Matsuda beef croquette, chawanmushi, and Sakura's special beef stew, but it changes daily, so it's exciting! We started with a toast with "Master's Dream," a bubbly drink with the word "Sakura" drawn in the foam. The first dish of the day was eel rolled in Japanese omelette served with sake dashi, which was delicious! The second dish, sashimi, came in a two-tiered container with dry ice for a cool presentation. The fish included tuna, sea bream, and striped jack, all fresh and paired uniquely with lotus root for texture. The third dish was a refreshing and stylish dish of junna vinegar with turban shell, cucumber, micro tomato, and a jellied sauce. Moving on to the meat dishes, we enjoyed a combination of child-carrying kelp fry and Matsuda beef croquette. The kelp fry with roasted sake had a rich umami flavor, while the croquette with sauce was a classic favorite. The fifth dish was beef stew, and we added baguette and white rice to complement it. The stew had chunky beef and a performance of warming it at the table, which was enjoyable. As the course was light overall, we asked about dessert and were offered black sugar gelato, which was a nice addition. Warm tea was served, and we ended the meal feeling relaxed. The restaurant has private rooms for 6, two rooms for 4, which can be combined for 8, but there is an additional fee for private rooms, so it's best to confirm with the restaurant. While the cost-effectiveness may not be high due to the location, the seating arrangement provides privacy for a more intimate dining experience. They also serve lunch, which seems to offer good value, so I would like to try it sometime.

Ginza, facing Hanatsubaki Street, here. If my memory serves me right, I believe there used to be a famous restaurant called "Koyo" here. It closed a few years ago and now this place is here. The interior has counter seats, table seats, and private rooms, making it suitable for business meals as well. On this day, we had the chef's recommended course for 20,680 yen in a private room. The private room fee is 6,000 yen. The chef here, Toshinobu Yoshida, specializes in Japanese cuisine, but they also have staff who specialize in Italian and Chinese cuisine, so you can enjoy creative dishes as the restaurant's name suggests. On this day, we had beef called "Masuda beef" raised by a livestock farmer in Gunma Prefecture. It was my first time trying this type of beef. Here is the course menu: 1. One bite of Edo-style conger eel wrapped in yam, clear soup 2. Grilled pike conger and cold edamame potage - a cold potage with grilled pike conger in the center. It started with Japanese cuisine, but here it had a bit of a French touch, yet still with a Japanese taste with the pike conger. 3. Sashimi - bluefin tuna belly, ayu fish, summer flounder - a lineup of summer fish. The portion was generous and the presentation was beautiful. 4. Masuda beef steak with stuffed zucchini and fish cake - the Masuda beef was fillet. They feed the cows barley that has been cooked twice. The meat was delicate, tender, without any strong taste, and easy to eat. 5. Black abalone steak with liver butter soy sauce - tenderly prepared, the liver butter soy sauce was delicious. 6. Vinegared seaweed salad, periwinkle, cucumber, tomato with Kochi vinegar jelly - the balance of the jelly was very good. 7. Masuda beef simmered rice bowl with red miso soup, pickles - the simmered beef was also elegantly prepared. The rice was from Yamagata Prefecture. 8. Cheesecake with watermelon 9. Black tea For drinks, we had sparkling wine and white peach sangria. The hostess was very friendly, and the explanation of the dishes was enjoyable. There was also an intriguing item on the menu called the Masuda beef cutlet sandwich. With a wide variety of à la carte options, it seems like a convenient place to dine.

In Ginza, there is a creative cuisine restaurant. The interior of the restaurant is similar to the previous one, with table seating on the right side as you enter, and it seems like the window side has been partitioned into private rooms. On the left side, there are counter seats facing the kitchen and private rooms. It still has the same layout. It gives a feeling that makes you want to come back.

I was moved by the beef stew at the old kiln restaurant, so I decided to visit again after a long time only to find out that they had closed down. However, a new restaurant had opened in its place, and they also served beef stew. I finally had the chance to visit. The staff was very polite and I sat at the counter. I stuck to my original plan and ordered the beef stew. I had decided to have a beer as my one drink, but it seemed they were out of stock. Slightly disappointed, I waited and observed the kitchen. The beef stew was being warmed up, and the vegetables were already cooked and placed in a bowl. The warm stew was poured over the vegetables and served. A small piece of bread was also included, just like at the old kiln restaurant. The presentation was nice and the stew was served piping hot due to the solid fuel heating. It was a different experience from the old kiln restaurant, but the beef stew was delicious in its own way. Thank you for the meal.

Today's lunch was sashimi set meal delivered directly from the production area in Ginza. It was delicious, too delicious... I couldn't get into the Shurasuko restaurant in Ginza 8-chome that I was looking forward to because I didn't make a reservation, and it seemed like they didn't have any service steak, so I gave up. Instead, I found a place diagonally across where the staff and menu were discussing something. They explained that it's expensive at night. I quickly went upstairs and entered the restaurant. The interior was beautiful. They recommended the sashimi, so I ordered the sashimi set meal. It was served in about 10 minutes. It looks beautiful. First, the salad was delicious. Then the side dish, some kind of simmered dish with scallops and shrimp in sauce. The scent of scallops filled my mouth. It was delicious. The chawanmushi (savory egg custard) was also filled with the scent of shrimp and dashi. The sashimi included red snapper, striped jack, and tuna, I forgot one more. They were all carefully selected sashimi at their best. Fresh and aged. It felt like a high-end sushi or kaiseki restaurant. The quality in Ginza at this price is amazing. It's also nice that the price is the same from Monday to Saturday. I enjoyed it very much and will definitely come back.

I used this restaurant for a dinner in Ginza, where many followers have posted about. On this day, I chose the course using high-quality black wagyu beef from Gunma Prefecture. First dish: Sauteed Sazae with Herb Bread Crumbs Second dish: Vinegar-steamed Abalone with Cucumber and Tomato Third dish: Today's Sashimi - Tuna, Swordfish, and Red Snapper Fourth dish: Wagyu Beef Teppanyaki Fifth dish: Wagyu Beef Roast Beef with Onsen Tamago Sixth dish: Ayu and Edamame Rice Seventh dish: Creme Brulee with Red Meat Melon The service from the staff was pleasant, and as many followers have mentioned, it was a wonderful restaurant experience.