When you get off the elevator, it feels like entering a different world! The open kitchen showcases the skillful hands of the chefs and the vibrant dishes they create. I've always wanted to visit Rokugan. "I managed to get a reservation for ○ day!" It's the same pattern with famous restaurants, but I'm truly grateful for it! Unfortunately, the counter seats were full, but they set us up at a 4-person table next to each other. From the first dish of rapeseed blossoms, edamame and squid, to the appetizers, sashimi, rolled sushi, soup, grilled dish, each dish was delicate and delicious. The service was also impeccable. Perhaps because of the open kitchen, the kitchen staff also served and cleared dishes. Everyone was capable of doing everything, providing smooth and seamless service, which was truly satisfying. Both the food and the atmosphere were amazing, and I had a very fulfilling evening. I'll definitely bring someone else next time! Unfortunately, we couldn't get a counter seat because we made our reservation late, but we were seated at a table where we could see the entire restaurant. As a result, thanks to this seat, we were able to experience the greatness of Rokugan. The menu on this day featured visually stunning dishes that evoked the early spring. Each dish that was brought to the table made me excited to imagine its taste. At this level, it's a given that the food is delicious, but the dishes at Rokugan were truly exceptional. And this is the charm of Rokugan, I suppose... the attentive service where everyone is looking after the tables. The divide between the kitchen and the dining room is almost non-existent. You might see someone with a sommelier badge in the kitchen, and then see the same person serving dishes and pouring wine. Everyone we interacted with was polite and attentive, and we never had to wait. Even though we didn't stay for a long time, it felt like we were able to relax and enjoy ourselves, yet the time passed by in a flash. We had a really enjoyable time. Thank you for the wonderful meal! We will definitely be back!

I wanted to eat delicious Japanese food and cool down with a famous shaved ice, so I went to "Rokkan" in Ginza. I was seated on the 7th floor, where there were lively group customers, but the private space was well maintained, allowing me to enjoy my meal in peace! The "Chef's Recommended Course" for the day included the following: 1) Appetizer: Sesame tofu, grated corn with wasabi, almond 2) Sushi: Bite-sized seared horse mackerel with white scallion, torn shiso leaf, deep-roasted sesame 3) Soup: Conger eel and rolled yuba soup with green yuzu, dried plum 4) Sashimi: Flounder, conger eel skin grilled with flower spike, seaweed, wasabi 5) Fried dish: Fried conger eel cutlet 6) Grilled dish: Grilled live sweetfish 7) Vegetable dish: Eggplant and conger eel tempura with grated daikon, delicious dashi 8) Meat dish: Summer vegetable and pork pot-au-feu with eggplant, winter melon, water shield, myoga, sansho pepper 9) Rice dish: Five vegetable rice with highland tofu, red miso soup with mozuku seaweed and okra Dessert: Rokkan's famous shaved ice!! Water yokan, green yuzu Drinks: Drappier Brut Nature (sparkling), Hiroto River (special junmai), Ryoshi (junmai daiginjo) The summer "recommended course" featured high-quality conger eel with meticulous preparation, making it a delight to enjoy this seasonal delicacy. In addition to the conger eel, the fluffy conger eel cutlet was a special treat, adding up to a total of four conger eel dishes to savor! Each dish, made with abundant seasonal ingredients, was deliciously prepared and paired well with sake. Needless to say, it's a great restaurant to visit.

The greatness of Rokugan lies in its size, with nearly 60 seats including the 8th-floor seating. Most high-end restaurants offer around 10 seats for a single course meal, but Rokugan is different. It has managed to maintain this many seats for over 15 years, a rarity in Japan. The spacious and hospitable seating arrangements set it apart. And recently, it's the only place where you can keep a bottle of Akkeshi whiskey at one-third of the usual price.

The dishes were full of seasonal vegetables and I could feel the goodness of the ingredients. I was surprised by the variety of syrups for the shaved ice at the end and enjoyed it. The staff's attention to detail created a pleasant atmosphere and I had the best time. I was deeply moved when they prepared a birthday plate as a surprise.

Today, I returned from Karuizawa and first had the vegetable course at Rokkan. The first grilled matsutake mushrooms of the year were small but firm, from Kamifurano. As always, the satisfaction of being full from vegetables alone is not something you can get at other restaurants. Not just me, but everyone was very satisfied with the meal.

A comprehensive Japanese food trading company located in a quiet and calm space. A variety of dishes made with seasonal ingredients are beautifully crafted. #Rokkan #Japanese cuisine #Ginza #Restaurant #Gourmet #Delicious food #Foodie #Love eating #Instagrammable #Tokyo #Minato Ward #Shibuya Ward

The seasonal dishes were delicious. It was helpful to have the menu placed on the table so we could easily understand how the ingredients were seasoned. This time, we enjoyed dishes using summer ingredients, especially the dishes with conger eel. The dessert shaved ice was unique and delightful. We were quite late for our reservation and apologize for any inconvenience caused.

Located along Namiki Street, this restaurant is convenient, not too high-end, serves reasonably luxurious dishes, has a quiet atmosphere, good service, and decent food. It seems like a suitable place for a date with a woman where you can spend money without hesitation. The clientele is respectable, and we enjoyed our meal comfortably. The dessert shaved ice was delicious, and the main dishes were also good. We spent around 20,000 yen on a course menu and drinks for two, totaling just over 50,000 yen.

The restaurant is located on the 6th floor or above. The entrance is separate from the shops on the 5th floor or below, with a direct elevator. The entrance to this direct elevator leads to a special space. There is a pleasant aroma, creating an atmosphere reminiscent of walking in a traditional Japanese restaurant garden. The interior of the restaurant is also meticulously designed, creating a space suitable for welcoming guests or celebrating special occasions. This time, we opted for the 20,000 yen regular course and were extremely satisfied with the quality, presentation, and portion size. We felt that this restaurant, which has been in business in Ginza for over 10 years, is truly exceptional. The specialty dessert during the summer season, shaved ice, was particularly outstanding. I even gave my final dessert to my companion and ended up ordering seconds. I definitely want to visit again.

Today, I went to Ginza Rokkan to try their vegetable course. Recently, the head chef Enosono Toyoharu just released a book on vegetable dishes, so I decided to visit. Trained at Tsukishin-kyo in Harajuku, chef Akizawa and chef Enosono's collaboration on vegetable dishes is now considered the best in Japan. The course we had this time also impressed the foodie I went with.

This is my favorite Japanese restaurant that I visit regularly. Despite being conveniently located, the atmosphere inside is quiet and very calming. They always offer a variety of dishes that make the most of seasonal ingredients. Today, in line with the season, they served grilled conger eel sashimi and soup, which I thoroughly enjoyed. The standout dish was the red miso soup with tomatoes served with octopus rice - it was a new and delicious experience.

I visited a restaurant that is quite difficult to get a reservation at. The atmosphere inside was very elegant and we had to speak quietly. The quality of each dish was extremely high, and they had a great selection of Japanese sake. However, the portion sizes were a bit small and left me feeling a bit unsatisfied. Overall, I was very pleased with the experience.

Sixgan, which has received 5 radishes in the Smart Green Guide for introducing vegetarian restaurants in Belgium, gives off a Kyoto-like atmosphere with its stone-paved entrance where water has been sprinkled and the scent of incense. The large counter made of an oak tree provides a pleasant view of the kitchen at a comfortable height and an open feeling. The dishes such as simmered beans, Kyoto-style fu, and sesame tofu with a genuine sticky texture, as well as the deliciousness of the seaweed in the soup after, are surprising. The clam soup the day after Hinamatsuri was especially delicious! A set of vegetable side dishes was served before the tempura, featuring delicately cut and finely seasoned greens using 5 different types, as well as fuki miso, all showing great attention to detail in the preparation. The restaurant offers a selection of white wines such as Sauvignon Blanc and Pinot Gris from New Zealand, and Chardonnay with a barrel aroma, creating an atmosphere where the wines do not overpower the dishes. The sake selection includes refreshing options like the stylishly labeled Yama no Kawakawa from Yamagata (from 4 breweries in Yamagata, with the cute label of Mitsuo Yamakawa) and Hirotogawa from Fukushima. The meal ended with a sorbet made from setoka oranges and a cherry blossom souffle, accompanied by caffeine-free dandelion coffee, which was a sophisticated touch!

First visit, used a pair dinner voucher received through hometown tax payment to enjoy the chef's recommended course at the open counter. The course included appetizers, a bite-sized sushi (foie gras hand-rolled sushi), a soup (clear soup with miso), sashimi (flounder and squid), a snack (mini burgers with fried conger eel and fragrant vegetables), vegetable dishes (simmered wild vegetables, daikon rice cakes, sesame-dressed greens), fried foods (fried clams with seaweed, bamboo shoots, young shoots), main dish (tofu with white miso, rice crisps, pickles), and two desserts (setoka sorbet, mugwort souffle). It was a delightful 2 hour and 20 minute experience, everything was delicious. I also had a glass of barley shochu with water, and two types of sake (Nabeshima, Otaru). In the kitchen, the chef and 4-5 staff members worked efficiently, with the chef personally serving and explaining dishes. There was a slight prioritization of regular customers, but overall, I was extremely satisfied.

I was deeply impressed by the beauty, deliciousness, and creativity of the ideas at TRAIN SUITE SHIKISHIMA, a sleeper train operated by JR East Japan. This was my second time on the SHIKISHIMA trip through Hankyu Tours. Chef Yukihisa Akiyama boarded the SHIKISHIMA and prepared dishes in the kitchen with his unique sense and diverse ideas, creating a new style of Japanese cuisine that delighted us with pleasant surprises and delicious flavors. Even those who rarely compliment food were saying how delicious it was. Chef Akiyama seemed very happy when he mentioned that he will be on the SHIKISHIMA again in the future. I heard about a restaurant called "Mutsukari" in Ginza, and now I really want to visit it.

The course costs 25,000 yen after the price revision. Each dish is well-crafted with plenty of vegetables, sophisticated seasoning, and overall delicious. The playful touch at the end with shaved ice and dorayaki keeps things interesting. The shaved ice comes with six different sauces for unlimited refills. The service has improved since my last visit and is now more impressive. With 8 counter seats and 2 tables, the layout seems convenient. This is a restaurant worth keeping in mind. However, the highball comes in a small glass and is a bit pricey, which is a shame.

Rokkan was very delicious, and the semi-private room was beautiful and easy for conversation, so I have been using it for business meals and such for a while, but I had not visited for a while due to the pandemic. When I visited after about 2 and a half years, I was surprised that the food had become even more delicious!! The plates and dishes had also been upgraded, and the addition of dessert shaved ice added to the enjoyment, making me an even bigger fan of Rokkan than before. Here are some highlights that left an impression. The appetizer of Shine Muscat and Japanese pear dressed in white miso was visually beautiful and had a refreshing sweetness, making for a refreshing start to the meal. The stick sushi of Kamas was incredibly delicious, and I even told the staff that I wanted to buy it as a souvenir, but unfortunately, they didn't have it for takeout. I definitely want to eat this again!! The clear soup with conger eel and fig was interesting with the addition of fig. Surprisingly, fig goes well with soup. The flounder and tuna sashimi were incredibly delicious!! The flounder was rich and sweet, perhaps aged a little, and the tuna had a clean red color with finely cut slices, resembling high-end sushi, with a generous portion and top-notch quality. Among the sashimi I have eaten recently, this was the best. The grilled golden eye snapper had a smoky flavor that was evident from the charcoal grilling, with a slightly rare and moist texture. It paired perfectly with grated daikon radish and citrus. The grilled salted shoulder roast of Koshin pork was packed with the deliciousness of pork, and the lotus root added a different texture. The dessert shaved ice was enjoyable with a DIY style of adding your favorite toppings like red bean, matcha, condensed milk, ginger, hojicha, and mango. It was satisfying to be able to put on as much as you like. Finally, the lemon dorayaki provided a refreshing end to the meal. I definitely want to visit again!!

A friend invited and brought me to this restaurant♫ The entrance already had a secretive vibe! On the 7th floor, there are semi-private rooms, regular seats on the 6th floor, and a private room on the 8th floor where you can enjoy kitchen performances! The meal is only available in courses, but I enjoyed a Japanese course after a long time♡ There were two types of desserts, shaved ice and water yokan, which were really lovely☆★ The dessert, with a fusion of sweetness and saltiness, was refreshing and delicious! There were many dishes using conger eel, which had been carefully prepared despite the effort required to cut it, and they were all delicious and didn't leave any aftertaste^ ^ It was a luxurious course where you could enjoy an abundance of delicious ingredients unique to Japan, such as summer vegetables and eel, created by the four seasons! The private room was spacious and a wonderful restaurant suitable for any occasion♪ Grateful for being invited!

Entering through a narrow entrance facing Ginza Namiki Street and taking a private elevator to the 6th floor, you will find a lovely restaurant with a special atmosphere. As a new-style Edo-style Tokyo-style Japanese restaurant, the open kitchen and modern counter create a lively atmosphere. The fact that it's not a simultaneous start and the ability to eat slowly make it a very user-friendly restaurant. You can see the chefs cooking right in front of you, using the highest quality and freshest ingredients. The bone-cut hamo and charcoal-grilled live sweetfish in particular stood out for their delicious and flavorful taste. I was slightly surprised by the main dish of simmered pork, but I felt that it was a true first-class Japanese cuisine that avoids the excessive use of luxury ingredients. Lastly, you will be served with a specialty shaved ice with unlimited syrup toppings (6 types: mango, roasted green tea, matcha, red bean, ginger, condensed milk), with the roasted green tea being my favorite. The shaved ice alone is worth going back for. It is a modest yet high-quality and comfortable restaurant.

I had never been to a shop like this before. The moment I entered, I could smell the nice scent of incense and experience a completely different atmosphere. The course dishes were all delicious, but the sesame tofu at the beginning was especially tasty. I would love to go again.

I visited a Japanese restaurant called "Rokkan" located on the 6th and 7th floors of a building just outside Ginza Station around 7:00 p.m. on a day in June 2022. We checked in on the 6th floor and were escorted to a semi-private room on the 7th floor. Sitting at a spacious table for two, we started with a "Draft Beer (Asahi Premium Jukusen)" ¥800 to quench our thirst. The drinks at this restaurant are reasonably priced and offer a good value. We opted for the "Chef's Recommended Course" that we had pre-ordered. The price had increased to ¥22,000 from June, but we had booked in May for ¥16,500. The meal started with grilled conger eel skin, sesame tofu, and water shield and Delaware: appetizers that were full of impact. We savored the smoky flavor of the conger eel, the gentle taste of sesame tofu, and the wonderful combination of water shield and Delaware. The subtle sweetness of Delaware paired perfectly with the refreshing water shield. A masterpiece. Next was horse mackerel namero: a dish of horse mackerel namero, red vinegar sushi rice, and aromatic vegetables on seaweed. It was a dish to be enjoyed by rolling it in seaweed and savoring the combination of the smoky seaweed, horse mackerel, and the flavors of the condiments. It was both fun to prepare and delicious. The conger eel and winter melon kudzu soup followed, a classic Japanese dish. The large conger eel and winter melon combination was excellent, with a clear broth that was just right. It was a satisfying dish with a substantial texture. The sashimi platter featured sea bream, white squid, and sea grapes with nori seaweed relish and wasabi. The sea bream had an amazing umami flavor, and the balance of the white squid, nori, and wasabi was exquisite. We switched from beer to a carafe of "Oroku" sake ¥1,400 and enjoyed the refreshing sake paired with the sashimi. Grilled live ayu fish with sudachi citrus was next, where we squeezed sudachi citrus over the charcoal-grilled ayu fish. The mild flavor of the ayu fish and the hint of salt were wonderful. It was a dish that evoked a deep flavor and a refreshing sensation. Cucumber and red moromi, red bell pepper juice, fried Kamo eggplant, Okayama-style wheat gluten, and grilled okra followed, offering a variety of delicious vegetables. The fried Kamo eggplant stood out for its deliciousness, with the sweetness and freshness of the vegetables coming through. The black wagyu beef shabu-shabu with sliced zucchini and sesame sauce was enjoyed by dipping the beef in the sesame sauce. The balance of the vegetable sweetness and the meat umami was delightful. The size of the meat was just right, providing a satisfying eating experience. Octopus rice, tsurumurasaki red miso soup, and pickles were served, with a well-balanced combination of rice, miso soup, and pickles. The chewy texture of the tsurumurasaki and the umami of the miso were excellent. The pickles of water eggplant and Morrocan beans with bonito flakes were a nice accent. We enjoyed the meal to the fullest. Finally, we had shaved ice, a specialty of Rokkan, with a choice of 6 syrups (mango, ginger, hojicha, condensed milk, matcha, red beans). It was also free for refills. We savored the juicy flavor of the mango syrup, as well as the matcha and red bean flavors. The quality of the ice was also evident in this dish. Lastly, we had water yokan, which was amazing. It disappeared in the mouth like water, with a subtle sweetness and a refreshing aroma of yuzu. It was the most delicious water yokan I have ever had in my life. Rokkan offers a refined dining experience in a calm atmosphere. While known for the deliciousness of its vegetables, I was particularly impressed by the quality of the fish dishes on this day. If you want to enjoy high-quality Japanese cuisine in Ginza, this restaurant is definitely the place to go.

The entrance from the street to the elevator exudes a sense of luxury. The 6th floor is the open kitchen floor. The background music is piano music. The chef's recommended course is a set menu for 16,500 yen including tax. The menu includes: - Appetizer: Sesame tofu, wasabi flowers, white asparagus vinegar dressing, strawberries, and yuzu citrus - Hand-rolled sushi: Firefly squid, seared firefly squid, and sansho pepper - Soup: Tai fish and wild vegetable soup with bamboo shoots, butterbur, udo, rolled yuba, and sansho leaf - Sashimi: Halibut, tuna, nori seaweed, wasabi, and aromatic vegetables - Vegetable dish: Boiled spring vegetables, seasonal vegetables, grilled vegetables, mixed vegetables, and fried vegetables - Meat dish: Wagyu beef red wine shabu-shabu with mashed potatoes, whole grain mustard, and selva chico - Main course: Tai fish rice, eggplant red miso soup, and pickles - Dessert: Lemon ice cream and mitarashi dango. The sake selection is reasonable and diverse, making it a very user-friendly restaurant.