On this day, I brought the staff from a company I haven't seen in a while to a Japanese restaurant called Ginza Ichi, which I had been curious about for a while and had saved on Tabelog. The name of the restaurant is unique and stylish. I had made a reservation for the counter in advance for a course of 13,000 yen per person, so we sat at the counter and started right away. First, we had beer to toast with. The appetizer was a luxurious dish with gold leaf sprinkled on it. The aroma of the charcoal-fired black wagyu beef was wonderful. It was followed by sea urchin and black wagyu jelly. The assortment included edamame, rock oyster, water eggplant, and yamaimo with crab miso. Next was the kamasu (barracuda) sushi, which was delicious and refreshing. The soup was an eel soup with okra added, giving it a unique and exquisite flavor. We enjoyed sake pairing with the chef's selection. The sashimi included yellowtail, isaki (grunt), squid, and somen noodles. The grilled sea bass with cheese miso was a perfect match for sake. We also tried a limited edition sake from Hanagaki brewery, which had a brandy-like aroma. The hot pot contained winter melon, beef Achilles tendon, and kikurage mushrooms, which melted in our mouths. The highlight was the freshly cooked mackerel rice in a clay pot, which was incredibly delicious. We couldn't resist having three servings of it. For dessert, we had koji ice cream with mochi and red beans, accompanied by hot red bean soup and matcha tea. The tall and elegant head chef Kurahashi presented us with innovative and fresh dishes throughout the meal. The restaurant is a wonderful place to discover new and refreshing Japanese cuisine when you feel like you've been to too many traditional ones. I may not have a chance to sit at the counter again, but they also have beautiful private rooms that would be perfect for important meetings or entertaining guests. If someone asks me for a good Japanese restaurant in Ginza, I would definitely recommend this place. Thank you for the delicious meal. I will definitely come back!

"Sushi and Japanese Cuisine Ginza Ichi" is a kaiseki restaurant that opened near the Taimei Elementary School in Ginza in July 2017. The head chef, who honed his skills at a three-starred restaurant in Kyoto, serves a variety of traditional Japanese dishes with a modern twist. We made a reservation for two on a Sunday at 5 pm. The interior of the restaurant exudes an elegant atmosphere perfect for special occasions. Seating options include a counter and private rooms. The dinner menu offers courses featuring seasonal ingredients starting from 14,900 yen. We reserved the "Sushi x Japanese Cuisine Sushi Kaiseki (tax included 14,900 yen)" limited to three groups per day. The course lineup included: Appetizer - Spring cabbage and kombu with eggs, Sashimi - Bluefin tuna and striped jack, Uni rice bowl, Sushi course (5 pieces) - Fatty tuna, sea bream, ark shell, mackerel, squid, Grilled dish - Deep-fried sakura shrimp, Second sushi course (5 pieces) - Splendid alfonsino, thread-sail filefish, flounder, kuruma prawn, conger eel, Snow crab chawanmushi, Wagyu sirloin and salmon roe hand-rolled sushi, Red miso soup, Egg, Mineoka tofu. The course featured a generous portion of dishes combining seasonal ingredients and sushi. The sashimi of bluefin tuna and striped jack stood out with its smooth texture and refreshing taste. The Wagyu sirloin and salmon roe hand-rolled sushi was a delightful combination of the salmon roe's acidity enhancing the Wagyu's umami. Among the sushi pieces, the balance of lean and fatty parts in the fatty tuna was exquisite. The staff provided excellent service with a high level of hospitality. If you have a dining occasion in Ginza, consider adding this restaurant to your list of options."

Sushi restaurant located on B2 of the building in front of Taiming Elementary School. They offer private rooms so you can eat without worrying about the surrounding conversations. They serve appetizers like sashimi in the first half and sushi altogether in the second half. The lunch sushi is priced on the higher side, but personally, I didn't find it to be great value for money. The taste itself was just average.

Suddenly, I felt like eating sushi and made a reservation at a restaurant. I wasn't expecting much since I was able to get a reservation on a Saturday night, but it was actually quite delicious. The chef who served us didn't initiate much conversation, but was quite talkative when spoken to. He originally only served traditional Japanese cuisine, but started making sushi during the pandemic. The appetizers were all delicious, especially the tempura. The sushi was also very tasty, and he had impressive skills in making it. The additional items we ordered, like the dragon roll, mackerel, and salmon roe, brought the total bill to around 76,000 yen for two people. The only thing I would say is that I wish there were a bit more sushi pieces. I will definitely go back again.

It had been a while since I had authentic Edomae sushi! From the appetizers to the nigiri sushi, everything was delicious and I left feeling very satisfied. I brought along a foreign friend, and they even explained the names of the fish in English for us! The hand-rolled sushi at the end was outstanding, especially when topped with ikura (salmon roe)! The service was also great, and I definitely want to visit this restaurant again.

Sushi x Japanese cuisine Lunch sushi course Cabbage and kombu seaweed with roe Uni (sea urchin) mixed rice Striped jack and bluefin tuna sashimi Thread-sail filefish, golden eye snapper, gizzard shad seared Bluefin tuna, squid, mackerel, ark shell shrimp, conger eel Sakura shrimp tempura Negitoro roll Crab chawanmushi Dessert It was hot, so I enjoyed a refreshing draft beer. I also had some sake, the "Kudoki Jozu Bakuren," which I first tried when they opened for dinner. This was my second visit. It seems they have added a new sushi course. I sat at the counter, but they also have private rooms. Despite it being a weekday, there were families and young people dining as well. It might be nice to have a leisurely lunch with good friends.

Located about a 2-minute walk from Ginza Station, this hidden gem of a restaurant is nestled in the basement of a large building in the Corridor Street. It's recommended to allow some extra time for finding the entrance to the underground dining area, as it can be a bit tricky to locate. The entrance is in an office building's basement, which adds to the charm of this place! The restaurant, named "Ichi" but pronounced as "Ninomae," offers authentic Japanese cuisine and sushi. They have various courses available, including a combination of Japanese cuisine and sushi, Japanese cuisine only, or sushi only. You can enjoy different dining experiences, such as private rooms for business meetings or special occasions, and the counter for sushi dining. The dishes are meticulously prepared by chefs with experience from traditional Japanese restaurants, bringing out the best flavors of seasonal ingredients. Starting with 8 types of appetizers, each dish is packed with umami flavors that pair perfectly with sake. The gentle and comforting dishes will leave you feeling satisfied and content. Reservation is a must, as the restaurant tends to be fully booked from Monday onwards. It's a great choice for business meetings, entertaining guests, or celebrating special occasions. Overall Rating: Repeat Visit: Yes Must-Try: Yes Course Menu - "Yuki" (Snow) - 17,900 yen - 8 types of appetizers: Fresh tofu with sea urchin, kelp with fish roe, cream cheese and tuna, roast beef with sake lees, fugu skin with ponzu sauce, salted squid, angel shrimp with caviar - Crab and yam soup - Sashimi: Red snapper, bigeye tuna, striped jack - Grilled dish: Wagyu sirloin with sea urchin and salmon roe - Deep-fried dish: Monkfish tempura - Simmered dish: Steamed tilefish - Clay pot rice: Salmon roe and beef simmered rice - Dessert: Mineoka tofu, black honey kinako

Even on New Year's Day, this restaurant is open! I think it's wonderful! I went with my friends. The recommended sake was very delicious and paired well with the fish. All the dishes were delicious. I love the sushi made by the chef. Thank you for preparing the dishes so carefully. I will definitely visit again.

Located a 7.8-minute walk from Yurakucho Station, this authentic Japanese restaurant with a hidden charm element opened in July 2017 at the end of Corridor Street. The entrance may be a bit hard to find, but that adds to the charm of the place. The restaurant itself exudes a sense of sophistication. Upon entering, you will find a spacious counter seat right away. There are also several private rooms in the back, so it might be better to opt for a private room if you have three or more people. For couples or groups of two, sitting at the open counter where you can watch the chefs prepare the food is recommended. There is no background music in the restaurant, but the atmosphere is relaxed, with the friendly head chef engaging in pleasant conversation. During this visit, my companion and I ordered the "Washoku Kaiseki Yuki" course for ¥17,900 each. We were promptly given warm towels, and although I was tempted to bury my face in it, I managed to resist the urge. The towel had a pleasant Downy-like scent. We ordered drinks separately, so we started with a toast with a glass of Asahi Dry Premium Rich Beer for ¥1,100. The course began with a stunning array of appetizers: "Hassun - Assorted Appetizers" included delicacies like "Fresh Yuba and Sea Urchin," "Wagyu Roast Beef," "Kombu with Roe," "Salted Squid," "Cream Cheese with Sake Lees," "Fugu Skin with Ponzu Sauce," "Crab and Crab Miso Salad," and "Shrimp with Caviar." Each dish was beautifully presented in small plates, and as I savored each bite, I realized that the contents may change depending on the season. The next dish was "Kani Shinjo" - a fragrant soup with crunchy wakame seaweed and rich crab flavor. The moment I tasted it, I was enveloped in a blissful experience of the delicate crab aroma and warm comfort. I must admit, I was drinking like a pro, with my beer as a chaser, while my companion swiftly transitioned to sake. The head chef recommended a premium sake for my companion, and the sake served was exceptional. One of the highlights of the meal was the "Sashimi Assortment of 3" featuring "Bluefin Tuna (Kama Bottom)," "Red Snapper," and "Striped Jack." Each piece was impeccable, and the pairing of the sake with the sashimi elevated the experience. The standout dish of the day for me was the "Bluefin Tuna (Kama Bottom)" - it was like a piece of fatty tuna heaven. The marbling, the glistening fat, and the expert knife skills all came together perfectly. It was simply divine.

The warm tea can be expensive. The dinner offers good value for money. Lunch for 10,000 yen is too expensive. The atmosphere at lunchtime feels lacking in effort. There is more liveliness in the evening. Satisfaction is even higher when going at night. The quality of lunch felt slightly lacking. When handing over the coat at the end, there should be a more upscale service at a high-end restaurant. It seems like the new staff members need some training. The taste is also better in the evening from what I remember.

Today, I had the opportunity to visit this restaurant for the first time with a gourmet beauty. It feels like it's been a while since I last came to Ginza. I enjoyed "Japanese cuisine," which is rare in my genre. The dishes were as follows: Appetizer: Assorted dishes Shrimp soup Sashimi: 3 kinds Grilled cod with miso sauce Monkfish and green pepper tempura Steamed chili pepper with red snapper Simmered beef Rice Tofu with green tea Sake: - Senjin-saku - Kanade no Chisaku - Miyabi no Chichu - Enzan - Itteki Mizusaka - Kuchi Hiraki It was my first time having a proper Japanese cuisine, or rather a kaiseki cuisine, and it was incredibly good. The overall atmosphere was calming, and each dish left a lasting impression. Not only the natural flavors of the ingredients, but also the cooking methods such as dashi (broth) and grilling, which can bring out the most variation. I particularly enjoyed the grilled cod with miso sauce and the simmered beef with rice. The beef was so tender and flavorful, and the rice was soaked in the beef juices perfectly. The grilled cod was fluffy and delicious, and the monkfish tempura was packed with flavor. Each dish was satisfying in its own way. The restaurant was beautifully designed, with a casual yet solemn atmosphere. The staff provided excellent service, making the experience even better. There are also private rooms available, making it suitable for various occasions such as business dinners or entertaining guests. For a date, I recommend sitting at the counter. They offer multiple course options, making it suitable for different occasions. They also have a lunch kaiseki course available. This is definitely a restaurant to visit for special occasions. Thank you for the wonderful meal!

We ordered the kaiseki course at a Japanese restaurant this time. Sitting at the counter seat, we started with a Yoichi highball. The first dish was Kagoshima beef roast beef, followed by salted squid with salmon roe, octopus wasabi cream cheese, yuba with sea urchin and egg, and caviar in between the shrimp. Next, we had a warming crab soup, followed by a sashimi platter of fatty tuna, horse mackerel, and sea bream. I love tempura, especially the corn tempura. Then we had the main dish of wagyu beef with sea urchin and salmon roe on top. By this point, we were quite full, but then came the beef simmered rice, which was incredibly delicious and comforting. We wrapped up the meal without any worries about being too full. The staff was attentive, refilling our drinks just before they were empty. Despite being in a building, the interior was very clean and beautiful. #CozyDate #CounterSeat #StartingWithYoichi #FinishingWithChardonnay #WagyuWithSeaUrchinAndSalmonRoe #LoveTriangle

I went to lunch with 2 friends and ordered the "Chef's Choice Sushi Set" for ¥7,900 in a private room. The appetizers and sashimi were small but tasty. The 10 pieces of sushi were satisfying and had a good amount. The sushi rice may have been a bit too big for the plate. Overall, it was a good lunch option. The simmered dishes and salt seasoning were just right. The draft beer was also delicious. The atmosphere in the private room was nice and the service was polite. I will try sitting at the counter next time.

Today, let's have a blast again, everyone! Feel free to leave your comments below. In order to survive the hot summer of August, I had a sudden craving for domestic beef and sushi, and I knew there were only a few places in Ginza where I could enjoy both. So, I decided to visit Ginza Ichi, a hidden gem in Ginza that can make you forget about the hustle and bustle of the city. I wanted to surprise them, so I didn't make a reservation in advance. Japan has distinct seasons, and each season brings different ingredients, making it challenging for chefs to work with seasonal produce. Ginza offers a wide range of dining options, from high-end restaurants where you can spend 50,000 yen per person to more affordable places where you can enjoy a meal for 20,000 yen. Ginza may look rich and glamorous on the outside, but it's not always a scandalous place. Hospitality is not just about formalities, but also about the heartfelt conversations with the chef and staff. Ginza Ichi is a Japanese restaurant located in Chuo-ku, Ginza, within walking distance from Hibiya, Ginza, Yurakucho, and Shimbashi stations. The restaurant has a counter with 6 seats and a few private rooms. The price for dinner starts at around 20,000 yen per person, but the experience is worth every penny. The elegant interior of the restaurant welcomes you, and the warm reception from the chef and staff sets the tone for a delightful dining experience. For my drink, I opted for beer, as it was still late August. I used to enjoy wine when I was in my twenties, but after a visit to a famous winery in Bordeaux, where I learned about the chemical components of wine, I stopped drinking it. So, beer it is for me. I ordered the set course menu for 17,900 yen. The meal started with a delicate dish of male snow crab and tofu in a kudzu sauce with wasabi. The freshness of the snow crab combined with the wasabi was a delight to the senses. Next, a bowl of soup made with male snow crab surimi, kombu, and lime was served. The umami flavors of the crab and the refreshing taste of the lime blended perfectly in the soup. The sashimi course featured bonito, striped jack, and fatty tuna, cut into large pieces. The freshness of the striped jack at this time of year was impressive. The chef's skill in selecting and preparing the sashimi was evident. The sea urchin with seaweed salt from Ishikawa prefecture was also delicious. The chef's knowledge of ingredients and his ability to present them in the best way possible were truly remarkable. Overall, the meal was exquisite and the attention to detail in every dish was commendable.

I visited a restaurant in Ginza Corridor Street during the day. It is located at the north end of Corridor Street, with two entrances. When I tried to enter from one side, it said the entrance was not here, so I went to the other side. However, when I left, I saw someone coming out from the side I initially tried to enter. I went down the stairs to the underground restaurant and gave my reservation name. I was guided to a private room on the left side. I had a sushi course, which cost around 18,000 yen. It started with cold dishes, followed by a clear soup, sashimi, grilled fish, sushi, fried food, sushi, steamed egg custard, hand rolls, and Japanese sweets. I was a bit skeptical about the place at first, but I was pleasantly surprised by how delicious all the dishes were, not just the sushi. Thank you for the meal.

I used this restaurant for lunch. It is about a 5-minute walk from Yurakucho. It is right next to Taimyo Elementary School. The entrance has a cool design. I was seated at the counter and first ordered a beer - perfect for summer! However, I was bothered by the sight of the chef, who seemed to be scolding the young staff. The taste was average. The corn tempura was delicious. The sushi had a vague overall impression.

When you walk along the Ginza Corridor Street, lined with eateries under the elevated tracks towards Yurakucho Station from JR Shinbashi Station, you will come across Miyuki Street at a three-way intersection. Turning right at this intersection and descending to the basement level of a building via stairs, you will find a hidden gem sushi restaurant. While the map indicates that it is located in a building along the elevated tracks, the entrance is actually opposite the entrance of the Taimei Elementary School. It is just a 2-minute walk from the Imperial Hotel, so guests staying at the hotel should remember this place as it is worth a visit. Although it is labeled as a sushi restaurant, it offers a full-fledged kaiseki cuisine experience, including Wagyu beef. The bright and calm interior features not only counter seats but also several private rooms, creating a lively atmosphere. I sat at the counter, where I was excited to see several polished Japanese knives displayed behind me. To start off, I enjoyed a champagne toast, which was refreshing and perfect for a hot summer day. The restaurant only offers set courses for both lunch and dinner, which makes ordering easy and allows for more focus on conversation. I opted for the "Sushi × Wagyu × Japanese Cuisine Luxury Sushi Kaiseki" course priced at 19,800 yen (tax included). The course included various dishes such as edamame tofu, a clear soup with shirataki noodles and wakame seaweed, assorted sashimi, a small bowl of sea urchin, and a grilled dish featuring Wagyu beef sirloin and sea urchin with salmon roe. Each dish was exquisite and beautifully presented, offering a luxurious dining experience. The selection of sake included a range of local and premium options, such as the "Saku" series from Suzuka Shimizu Seishiro Shoten, which I enjoyed tasting. The highlight of the meal was the sushi course, which featured five pieces of nigiri sushi made with the freshest fish of the day. Each piece was carefully prepared and showcased the chef's skill and dedication. The medium fatty tuna, red snapper, mackerel, ark shell, and squid were all delicious, with the ark shell being a surprising standout for me. Overall, the dining experience at this restaurant was exceptional, with a perfect blend of traditional and innovative flavors that delighted my taste buds. I highly recommend this place for anyone looking for a high-quality and memorable dining experience in Tokyo.

I had a dinner with a business partner at a restaurant called "Ninomae" that I recently discovered through a referral. The name "Ninomae" is written in kanji as "一" which means "two in front" in Japanese. The restaurant had a luxurious exterior and interior, and we started with a toast with highball while contemplating over whiskey brands. They had a wide variety of sake and wine as well. We enjoyed dishes such as edamame, tofu with crab, clear soup with shijimi clams and wakame, and a sashimi platter with bonito, bluefin tuna, and striped jack. The highlight was the luxurious uni and rice bowl, as well as the simmered turban shell. The sushi was of high quality and we were very satisfied. The maguro tuna was fatty and tender, the red clam had a nice texture, and the flounder with sudachi citrus was refreshing. The dessert sushi was like a pudding. We also had tempura of seasonal corn, steamed egg custard with plum sauce, and hand rolls with Matsusaka beef, sea urchin, and salmon roe. We finished with red miso soup, warabi mochi, and matcha. The entire meal was luxurious and satisfying, and I found the restaurant suitable for business dinners, gatherings, or dates due to the availability of counter and table seats.

I arrived late around 9:00 pm to a course meal that cost 22,000 yen per person. The photo shows the dishes for the late person and the absent person. The meal included a simple all-you-can-drink option and lasted for 2 hours. The event started at 7:30 pm, last order was at 9:00 pm, and we were asked to leave by 9:30 pm. I was still eating when they opened the door and said it's time to leave. It's not a bar with a time limit, so I wish they would at least let us stay at our table after the all-you-can-drink ended. There were no waiting customers, and other tables were empty. We paid over 300,000 yen in total, so I wanted to finish all the food. The reviews for the food were great, so my expectations were high, but some of the vinegar rice didn't match well with the toppings, and the sushi was a bit hard. The small dishes were average for the price. The grilled fish stood out for its rich flavor. Overall, the dishes focused more on presentation and the names of the ingredients, and for this price range, you can find similar options in Ginza. I didn't have time to try everything, so I can't give a complete review. The sushi served to me for being late seemed to have been made at the same time as the others, as the toppings were a bit dry.

Hello! This is Hanedaman! Today, I went to a meal with an important client for work! We went to a very luxurious restaurant in Ginza, and the atmosphere inside was bustling with people, with foreign languages being spoken as well! It seems to be popular among foreigners too! Being located on the basement 2nd floor, it felt like a hidden gem in Ginza, perfect for a meal with important clients like this one! This time, we had a luxurious course meal! The appetizer was scallops, firefly squid, and spring cabbage! The jelly and vinegar miso served with the firefly squid complemented the dish well, probably because of the strong flavor of the firefly squid! The soup was made with yuba and white fish! As soon as the soup was opened, the fragrance of sudachi spread throughout and it was wonderful! The light yet delicate taste of the soup, along with the clear seaweed, was impressive! The sashimi was made with bonito and striped jack! The bonito was refreshing yet rich in flavor, while the striped jack was also packed with umami! Eating it with sweet Kyushu soy sauce brought out the freshness and richness of the sashimi even more! The small bowl dish was made with sea urchin! I mixed it well before eating, and the creamy texture and rich flavor that spread in the mouth was delightful, with the grains of sea urchin adding to the experience. The grilled dish was sirloin steak! The meat served at a sushi restaurant was cooked perfectly with a sweet taste! And having sea urchin and salmon roe together felt like a dream come true! The sea urchin, salmon roe, and the combination of both were exquisite! The first sushi plate included medium fatty tuna, red snapper, ark shell, kohada, and squid! Since they were already seasoned, I ate them as they were served! The vibrant colors were pleasing to the eye. The red vinegar rice and the toppings mixed well in the mouth, with the squid topped with squid ink being a nice touch, showing the attention to detail. Especially the medium fatty tuna was amazing, with the rich fat spreading in the mouth, it was the best! The tempura was made with cherry shrimp and mountain vegetables, including wild vegetables and butterbur sprouts! It was nice to have something warm in between the sushi. The bite-sized tempura was easy to eat. The cherry shrimp was fluffy and delicious, bringing a taste of spring! The steamed egg custard was made with minced plum! The refined flavor of the sauce with a hint of sour plum was a nice touch! The second sushi plate included golden snapper, grouper, grunt, spotted shrimp, conger eel, and egg! At this point, it's clear that everything is delicious! Each piece was well executed! The most surprising was the egg, it was like a pudding! The hand-rolled sushi was made with wagyu sirloin steak! Rolling it from the front and eating it was also delicious! The richness of the sirloin steak, the texture of the leeks, and the aroma mixed together beautifully, it was truly wonderful! For dessert, we had warabi mochi and authentic matcha served with red bean soup made with tofu! The warabi mochi had a texture similar to Mineoka tofu. The matcha, including the serving bowl, showed hospitality until the end! I had Yamazaki highball and Den water with the meal! They were gentle and delicious drinks that didn't overpower the food! I think this was the best meal I've ever had in my life, each dish was delicate, rich, and delicious! I highly recommend this place!

Hello, I'm a table tennis girl! I came to the streets of Ginza with my friends, and the situation was such that I received such amazing hospitality that I couldn't help but feel a bit overwhelmed. Maybe it's because I used to be a celebrity in the past, but honestly, I thought they were being too considerate. The sake was from Tanagura, and the spring cabbage was so delicious that I couldn't help but laugh. The combination of the spring cabbage and scallops and firefly squid with vinegar miso jelly was so good that I couldn't help but smile. The flavors of snow crab and ikura were rich and made me feel like I had become a noble. The Yuba tofu with soy sauce was so flavorful that it almost made me mistake myself for a noble. The cream cheese with sake lees and tuna was so delicious that it made me laugh. I never thought it would resonate with my jaded heart like this. The shrimp caviar stew made me feel like I was indulging in luxury. The pickled ayu was also delicious. The steamed abalone with miso was mouth-watering, and it tickled my unrefined senses. The egg was incredibly delicious, and the shrimp caviar stew was so good that it dragged my unrefined self into a luxurious experience. The sea bream and white fish soup was so elegant that it made me laugh. The sashimi of swordfish, horse mackerel, and white squid with sea urchin and sea urchin was so delicious that I could only laugh. The nodoguro salt-grilled fish was so delicious that it was like a divine gift. The tempura was also delicious, to the point where I couldn't help but laugh at how good it was. The raw flavors of the cherry shrimp, taro, and Nameko mushrooms were so high-level that I didn't know if I could review them properly. The gold eye snapper chirimi was so luxurious that I thought there couldn't be anything more gorgeous. The sea urchin and ikura hot pot in the donabe pot was delicate and refined, showcasing the raw ingredients in a fighting spirit. The matcha and Mino tofu also maintained their excellence until the end, making me smile involuntarily. The depth of flavor in the sweet yet delicious dishes made me unsure of how to respond, as they seemed to demand a response. I felt like I needed to ask someone for advice on how to react to such amazing flavors. The experience at this restaurant truly showcased the pinnacle of excellence.

Sushi and Japanese Cuisine Ginza Ichi (Ninomae) @ Ginza, Tokyo @ Japanese Cuisine, Kaiseki Cuisine, Sushi A fantastic restaurant where you can enjoy a wonderful kaiseki course in a relaxed private room that delights both the eyes and the palate. The hinoki sushi counter is also enchanting. You can experience exquisite ingredients, delicate and refined cooking, breathtakingly beautiful presentation, and a sophisticated atmosphere in the comfortable private rooms. Located a 2-minute walk from Ginza Station on the Ginza Subway Line and a 5-minute walk from Yurakucho Station on the JR Line, between Corridor Street and Miyuki Street, with Taimei Elementary School right in front. For those driving, there are several coin parking lots nearby, but the underground Nishi-Ginza Parking on Chuo Street is convenient and cost-effective. This restaurant was opened in Ginza by NEXT STANDARD Co., Ltd., which operates over 150 food and beverage stores, as their first authentic kaiseki restaurant in July 2017. It has since evolved to also feature a sushi counter, but the focus remains on kaiseki cuisine reflecting the changing seasons. The group also operates renowned restaurants such as Sushi Yokota by Tempura Yokota in Azabu-Juban. As stated in the restaurant's guide, "We continue to be particular about bringing out the goodness of seasonal ingredients through the transition of 'running, seasonal, and remnants,' and we value the encounter with the feeling of the season." It is a great restaurant where you can encounter fantastic kaiseki cuisine. Located in the basement of the Bagus Ginza building, midway between Corridor Street and Miyuki Street, right in front of Taimei Elementary School. There are 4 dining establishments on the basement floor, and this is one of them. Since there is no elevator, you will have to descend the stairs to the basement level, which can be a bit tough, but you can rest assured as the staff will guide you to the back service elevator for an effortless climb back up. Upon passing through the entrance curtain at the end of the charming gravel path with stepping stones, you will be greeted by the beautiful hinoki white wood sushi counter. Private rooms are arranged on both sides. There are a total of 44 seats. I was seated with a friend at a large table in a calm Japanese-style wallpapered private room. Today, we enjoyed the following (including a 10% service charge): ■ Course Japanese Kaiseki Ga 23,500 (tax included) ■ Dry Zero, etc. Sakizuke: An exquisite dish that first delights the eyes and palate. Scallops and firefly squid with ponzu jelly on an elegant pure white plate. Hassun: An amazing array of nine colorful appetizers that make you want to visit just for this. Served on a cool glass plate lined with bamboo leaves, the appetizers are beautifully arranged in small dishes. Includes dishes such as snow crab with salmon roe, tuna with cream cheese, yuba with sea urchin soy sauce, fava beans, sushi tamago, angel shrimp with caviar, steamed abalone with kimono sauce, young ayu fish in nanban sauce, and kelp with roe. The presentation is so beautiful that you can't help but exclaim in awe. The restaurant's specialty sushi tamago is visually stunning and delicious. Also, the angel shrimp with caviar is both beautiful and tasty. Enjoy luxurious ingredients such as crab, salmon roe, tuna, abalone, and young ayu fish. Owan: It looked so delicious that I forgot to take a photo and ate it right away! Yuba shinjo with whitefish, nori seaweed, and sudachi citrus. Sashimi: A gorgeous golden plate filled with a variety of delicious sashimi. Includes bonito, flounder, gurnard, fatty tuna, striped jack, and sea urchin. The sashimi, cut to perfection in terms of thickness and size, is truly outstanding. The sea urchin on the top adds a nice touch. Uni Kodon: A small bowl with black vinegar sushi rice topped generously with precious sea urchin. This is the epitome of luxury! Yakimono 1. Black beef sirloin steak with sea urchin and salmon roe (on a golden plate) 2. Grilled blackthroat seaperch (served with nanten leaves, rich in fat, with bitter melon and myoga for a refreshing palate cleanser). Pure bliss! Tempura: Three kinds of seafood and vegetables: ====