I am always impressed from the first dish. Only my favorite things... ^^ They prepared a special course for me. Thank you very much ^^ The sea urchin was sweet and rich. Such a luxurious serving ♥ The matsutake mushrooms were from Hokkaido, and the aroma was wonderful~ Thank you for the feast ^^

Visited at 1:00 pm on a regular day. The restaurant was empty with no other customers. As soon as I sat down, I was served cold barley tea and a cold towel, which was very refreshing on a hot day. I ordered the "Hamo Tempura with Moist Vegetable Stew and Grated Daikon" for 1,450 yen. It took less than 10 minutes for the dish to be served. The hamo tempura was light and crispy on the outside, yet the flesh inside was firm and delicious. The tempura included eggplant, green peppers, bell peppers, fried tofu, and plenty of grated ginger. The moist vegetable stew had a rich flavor. The rice was slightly soft, but still within my preference. Despite the quiet atmosphere with no background music, the restaurant felt comfortable. I noticed the kitchen staff diligently preparing for the evening. They offer a point card system with a watermelon dessert as a reward for every 3 points. Payment is cash only.

Kaiseki cuisine and other dishes are available on the 7th floor of a building, where you can enjoy reasonably priced lunches on weekdays. I visited the place and decided to try the "Hamotendon" as I was intrigued by its name. The restaurant is located on the 1st floor and I eagerly entered the elevator to go up. Upon arrival, I sat at the counter and placed my order. The chef was busy preparing various dishes, and there was a staff member in charge of frying in the back. The restaurant also offers private rooms, but the cozy atmosphere of the small interior on the 7th floor of the building felt like a hidden gem. The dish arrived, accompanied by Awaji-grown wakame seaweed salad, pickles, and red miso soup. The vegetable tempura was delicious, but the hamo tempura was amazing. The light and fluffy batter with a lightly sweet sauce was elegant and delightful. They also have a homemade point card system where you can earn rewards for future visits. I heard they are famous for their blowfish dishes as well, so I look forward to trying that next time.

My husband, who I thought was still far from retirement, suddenly reached the age of retirement. He said he didn't need to do anything because his salary would decrease with reemployment, but I wanted to go to a warm restaurant on the first day of the new year and made a reservation to visit! I received the power to do my best in the second phase of my life with the best dishes made from seasonal high-quality ingredients!

It was a lively course with not only pike conger but also river fish and mountain crab! The taste is just as you would imagine from looking at the photos, since it's pike conger. It's a traditional pike conger restaurant where you can enjoy the taste without any new surprises.

When I feel like enjoying delicious food and tasty drinks, I always make sure to treat myself when I can. When I mentioned that I wanted to try eating sea squirt (hoya) when making a reservation, they said it was a bit early but they would try to find some for me, which made me happy. After years without the constraints of COVID-19, I finally visited on a weekend. My husband always starts with a draft beer! He says that Fukawa-san's draft beer is really delicious because they maintain their draft beer machine well. Then he always switches to sake. He's a traditionalist and tends to avoid unfamiliar brands, but they always provide a sake that goes well with the food, so he's satisfied. This time, they even prepared a sake cup with a cherry blossom pattern, which made me even happier and made the food taste even better. Of course, they also prepared the sea squirt that I had requested, and the pickled golden cutlassfish was incredibly delicious! It was completely different from the pickled cutlassfish I usually eat, with fresh mackerel lightly pickled and melting in my mouth. Even though I don't usually drink sake, I couldn't resist the delicious cutlassfish and the cherry blossom cup, so I ended up drinking sake the whole time. The assorted dishes of Kyoto's legendary white bamboo shoots were also incredibly delicious. We had a really enjoyable and delicious time. Despite trying to save money every day (why don't I lose weight even though I'm saving money?) (Because you're always eating cheap and unhealthy snacks, right? ← by my husband)... I pretended not to hear that. I'll do my best to be able to treat myself again in the future.

For lunch, I had the Fugu Vegetable Tendon. They use Kyoto vegetables, and the dish is overflowing with both Kyoto vegetables and fugu tempura. The vegetables include carrots, onions, eggplant, sweet potatoes, green beans, bell peppers, and shiso leaves. I don't know the exact names, but they all have beautiful colors and strong, delicious flavors that make you feel like you're tasting the earth and water. The fugu is light and fluffy, and also very delicious! However, the vegetables are so flavorful that the fugu's taste gets a bit overshadowed.

On a weekday with a nice date, I finally tried Fukuwa's Fugu and vegetable tempura bowl that I missed about five times last year. It was a bit of a challenge to enter this place for lunch, located on the 7th floor of a building along Sukiya Street, especially with a light drizzle. When I arrived around 12:10, there were already two groups of nearby office workers dining. The menu had a variety of options, but I stuck to my original choice. The tempura bowl arrived quickly, overflowing with Fugu tempura and plenty of vegetable tempura. It was larger than I expected, so I had to be careful not to drop anything. The fluffy Fugu tempura was delicious, and the vegetable tempura was generous. The bowl was filled with plenty of rice, so I left feeling satisfied. The side dishes of chawanmushi and miso soup were also delicious. Overall, the high-quality dishes from the upscale restaurant made the experience very enjoyable. I didn't feel hungry at all until the evening. Thank you for the meal.

Finally, finally, finally made it there! Thank you for holding up well without losing to the coronavirus!! With gratitude, I enjoyed a blowfish course. After visiting Fukawa as always, I always feel good the next day even if I drink a lot of high-quality food and delicious sake, and miraculously I don't have a hangover. It's because they use all natural ingredients! Usually, as a working couple who visit several supermarkets in the neighborhood, our stomachs are filled with chemical seasonings. We detox a few times a year by eating Fukawa's food. Seeing the phone ringing with reservations, I felt overwhelmed knowing that other customers were waiting too. I look forward to coming back again. Until then, I'll make do with hunting for half-price stickers at the supermarket (laughs)

I visited after midnight on a regular day. Located on the 7th floor of a building, with other tenants that seemed very high-end. If I didn't have prior information, I probably wouldn't have entered. I passed through the curtain, underwent temperature check and disinfection, and was seated at the counter. I ordered the Fugu Tempura Donburi (1,400 yen) that I had decided on in advance. In about 10 minutes, a tray of freshly fried tempura donburi was served. What a volume. Amazing to get this for 1,400 yen in Ginza! It was my first dine-in lunch in a while, so it felt even more abundant. The salad had a dressing that seemed like grated carrots, quite sour. Is it citrus-based? It leaves a refreshing taste, but I felt the acidity was strong. The miso soup was red miso. I usually have white miso soup, so I found it slightly acidic. The tempura had a variety of ingredients, with over 5 types of vegetables. I had thought Fugu would be bony like fried fish, but it was fluffy. Each bite had 3-4 pieces, giving a high satisfaction level. The sauce on top of the rice was not sweet but light. It may divide opinions for those who prefer sweet and rich flavors. The chawanmushi was delicate and fluffy, undeniably delicious. The atmosphere of the restaurant was high-class, with good value for money. It was a hidden gem for a step-up Ginza lunch.

It's a shop that's hard to visit at night, but you can enjoy delicious freshly fried tempura for lunch! This time, I had an overflowing tempura bowl with conger eel, puffer fish, and vegetables. It also comes with red miso soup and steamed rice. The lunch menu is varied, so I'd like to try a different dish next time I visit.

The restaurant is located on the 7th floor of a mixed-use building and may not be very noticeable, but it is a longstanding establishment in Ginza that has been in business for 38 years, specializing in eel and natural ayu (sweetfish) kaiseki cuisine. I tried the eel tempura rice bowl for ¥1400. They offer various set meals, but I opted for the tempura rice bowl. Since they use Kyoto vegetables, the tempura included a variety of vegetables with eel tempura on top. You can also get a free extra serving of rice. The ingredients they use change depending on the season. For example, they serve bamboo shoots in spring, eel in summer, matsutake mushrooms in autumn, and blowfish in winter. The dinner course costs around ¥20,000, but the lunch menu is more affordable at around ¥1300. I will definitely come back in winter to try the blowfish dish!

I walked quite a while ago and was attracted to a menu under a sign outside on the first floor with salt and green onions. Cute (lol). And on the menu, there was eggplant tofu fried set meal! Eggplant!! I had to go there! Thinking that, I finally arrived here on this day (lol). I took the elevator to the top floor of the building and as soon as I got off, I saw salt and green onions at the entrance! I opened the sliding door and entered. It was a little higher inside, so I asked if I could keep my shoes on, and it was okay. I was greeted with a lovely smile, had my temperature checked on my forehead, and self-disinfected with alcohol. I was guided to a table for two at the back of the restaurant. The menu and hojicha (roasted green tea) were served. The hot hojicha was strong and delicious. The restaurant seemed small at first glance, with private rooms at the back and windows open for good ventilation. I ordered the eggplant tofu fried set meal and it was served within 8 minutes. The set was beautifully arranged with vibrant colors of eggplant and carrots, a feast for the eyes. The amount of rice was not large, but the white grains were small and moist, sweet, and delicious. The miso soup with bonito flakes was flavorful. The pickled vegetables were beautiful, with a variety of colors and delicious flavors. The vegetable and seaweed salad had a generous portion, but the shiso dressing was a bit too strong. The chawanmushi (savory egg custard) was served in a large bowl, hot and aromatic, with a mix of ingredients like conger eel, chicken, tomato, aburaage (fried tofu), and kinome (sansho leaves), all delicious. The eggplant tofu fried dish had beautifully bright orange-red carrots, but they were quite hard. The paprika was just right in texture, and the broth was plentiful with a hint of ginger, not too spicy but delicious. The eggplant was fried with a beautiful color and soft texture, with a good umami flavor inside. The fried tofu was crispy on the outside and moist inside, with a melty starch coating. The combination of eggplant, oil, and ginger was a winning one, and it was delicious. You can have seconds of rice after the meal, but I resisted (lol). The total stay time was about 35 minutes. I received a point card at the time of payment, where dessert is included after 3 visits, which felt like a good deal. Thank you very much. It was lucky that the eggplant tofu fried set meal was not sold out when I ordered, as it was mentioned to the person after me. The display of salt and green onions on the first floor sign and at the entrance of the restaurant was cute. It was a beautiful, delicious, and body-friendly Japanese lunch. Highly recommended. Thank you for the meal. Lunch payment is cash only. This place is famous for its conger eel tempura rice bowl, and other specialties include mackerel miso and stewed pork soup.

I chose a Japanese restaurant on Sukiya Street from the participating restaurants in the delicious Ginza Gourmet Week. I intended to order eggplant tofu, but was recommended the popular fugu tempura and simmered pork instead. The meat portion was equivalent to a ladle. The chawanmushi was filled with ingredients, but lacked smoothness.

We used to visit a blowfish restaurant with our family, but it closed down. We had to find a new place to eat blowfish to get through the winter. We found this restaurant and it was wonderful. The atmosphere was calming, the staff were polite, and the food was delicious. We started with blowfish hot pot and chawanmushi, followed by beautiful blowfish sashimi. Mixing the collagen-rich skin with shredded daikon was also tasty. The hot pot allowed us to fully enjoy the blowfish meat and broth. The vegetables and porridge were also delicious. The grilled blowfish fin sake was fragrant and the flavor was delightful. We had been going to a restaurant in the outskirts of Tokyo for 20 years, so we were not sure about the market price for blowfish. However, we highly recommend this restaurant.

Today, I went to a high-end fugu specialty restaurant on the 7th floor of a building on Corridor Street, near Shinbashi and Ginza, in search of a good value lunch. I chose the "Fugu and Vegetable Tempura Tendon" set. In addition to the tempura, the set included sashimi, chawanmushi, miso soup, and pickles, making it a very satisfying meal. The tempura toppings included not only fugu, but also bell peppers, sweet potatoes, eggplants, shiso leaves, and kakiage, offering a variety of flavors and textures. The sight of the generously topped tempura on a bed of rice alone was enough to whet my appetite, and the taste did not disappoint. For 1,400 yen, it may be a bit pricey for a lunch, but considering the quality and quantity of the meal, it was worth it. I look forward to trying a different set meal on my next visit.

When you hear Ginza, do you also think of tempura? I'm researching a lot of lunch information because I want to enjoy lunch at small Japanese restaurants or traditional Japanese restaurants. I took a photo of the menu at this restaurant because I have eaten here before. I took the elevator up and saw a dimly lit sign indicating that they were open. I was seated at the counter. Without looking at the menu, I ordered the Fugu (blowfish) mixed tempura rice bowl for 1400 yen. I was served roasted green tea, which was delicious. The meal included salad, red miso soup, pickles, and a side dish of pickled Chinese cabbage. The salad had a non-oil dressing and included seaweed with a crunchy texture. The vegetables were made with Kyoto vegetables. It was unusual to have two types of pickles, and the Chinese cabbage was the most delicious pickle I've ever had. The tempura blowfish was delicious, with fluffy meat piled high. It was much better than shrimp tempura. The vegetable tempura included carrots, shiso leaves, bell peppers, eggplant, and green beans overflowing. I think the rice portion was not too large, but the generous serving of tempura made me very satisfied. They also offer an individual Fugu hot pot, which I would like to try. I received a service voucher, and if I collect three, I can get a dessert. Next, I want to try the hot pot and the braised pork. The 2020 Ginza and Shinbashi lunch adventures end today. It was a delicious year for lunch.

I was thinking of bringing a bento box to my mother-in-law, and I couldn't decide what to get. Then the idea of bringing an eel cutlet bowl and an eel cutlet bento came to my mind, and I thought that's it! So, after about 4 months, I went to Edo! The season had changed, and it was no longer the season for eel, but I found a blowfish bowl that looked just like the eel bowl! It was blowfish! I also got a blowfish cutlet bento. This time, I made sure to get a takeout bento for myself and ordered the braised pork belly for dine-in. I love this braised pork belly! It's different from the usual sweet and savory pork belly, it's cooked with great care and it's delicious! I also ordered steamed tofu and blowfish cutlet as extras, and even had a small persimmon for dessert. It was a luxurious lunch and a great way to show filial piety to my mother-in-law. I was very satisfied.

Last time, I went out for drinks at a restaurant for the first time after the self-restraint was lifted, and even though I'm usually a meat lover, I'm not a fan of regular tempura over rice, but I fell in love with the eel tempura (hamo tempura) - excuse the dad joke... (crickets)... I just had to try the eel tempura rice bowl, so I took a day off during the week and came for lunch! The bowl was like a beautiful flower garden of tempura, and I just couldn't resist. Despite not being a fan of fish tempura, I devoured every grain of rice and every piece of hijiki in no time. The eel tempura had no small bones, the batter was crispy, and the eel itself was fluffy - the quality of the ingredients made it a light and satisfying meal with no post-meal heaviness! You absolutely have to try it! When I messaged my husband about it, he said it was unfair that only I got to have it! So, I ended up getting eel cutlet bento and eel cutlet rice bowl for my mother-in-law at the day service and my husband at work. They both looked delicious, and I definitely want to try them too! Oh no! I forgot to buy one for myself... What am I going to eat for dinner tonight? I'm such a fool! I guess I'll have to try to steal some of my husband's... Maybe I can distract him with some alcohol? I've been captivated by Fukawa's eel... I don't want an eel divorce...

After strictly adhering to the request for self-restraint on business in Tokyo, I endured and waited until June 1st for the reopening of the restaurant! Unable to wait until my bonus comes, I broke into my savings and went. I expressed my desire to eat my favorite braised pork belly, and asked for an omakase course. I remembered that my husband likes whelk from a previous visit, and they kindly served us fresh whelk. (It's heartwarming when they remember such details) I thought I wouldn't be able to feel the early summer clear stream due to the self-restraint because of the coronavirus, but the amazing dishes by the chef made me feel it. The chef recommended the conger eel, and although I had never thought conger eel was particularly delicious before, I discovered that good conger eel tastes delicious when you eat it with the bones carefully cut, feeling the fat in the skin part (but, as a basic carnivorous couple, we might not eat it anywhere other than Fukawa). Finally, we were served a homemade matcha pudding made by the chef's son. As someone who loves sweet things, I couldn't resist the elegant sweetness of the two-layer pudding, and I forgot to take a picture because I started eating it right away. I'm sorry! I'll make sure to take a picture next time, so please make it again! It seems that they are offering takeout for those who still prefer not to dine in at the restaurant.

Recently, I remembered a high-end fugu specialty restaurant, Fukuya, which was featured on TV. They offer a great lunch deal where you can enjoy their seasonal "hanging out fugu tempura bowl set" along with salad, side dish (hijiki seaweed), pickles, and miso soup for only 1400 yen. The tempura bowl, served in about 10 minutes, is filled with various tempura including fugu. The tempura is light and fluffy, different from the crispy tempura you find at regular tempura restaurants. Despite looking small, the portion is generous and the hijiki seaweed and hot miso soup are delicious. The lunch deal at this high-end restaurant is truly irresistible. I also recommend trying their braised pork belly lunch, but I am looking forward to the hanging out fugu tempura bowl for summer. Check out their Instagram for more information: lunchkirakira (Ginza lunch). They have over 13,000 followers now!