Archives: Travel Post

It creates the atmosphere of being in an old private house while being in a corner of the building. The sticking point is to look at a time when natural ingredients are really delicious and keep the ingredients alive. For example, you can enjoy seasonal vegetables such as lotus root when you eat from autumn. I want to enjoy a luxury time to taste freshly fried while feeling the season. Only a course of 11,000 yen.

It is known as a long-established Tempura store since its inception in 1930. Edomae-style tempura is fried with sesame oil, but this shop uses its own oil with salad oil, so it is refreshing without being greasy. In addition to Tentsuyu and salt, it is also Tenichi's original to eat curry powder. It goes well with fish such as crow. Lunch menu from 11,000 yen, dinner course 16,500 yen (service fee 15%).

It is located in "Millennium Mitsui Garden Hotel Tokyo", where you can taste the modern Japanese food "Hyundai Satoyama Cuisine". The "Satoyama Breakfast Zen" is a full reservation for only two pairs per day (on weekdays only), and is a luxury content that comes with 15 kinds of appetizers, rice sets, sweet and three kinds of pairing teas.

While staying in Ginza, a Japanese local restaurant where you can relax as if you were visiting an inn in Hokuriku. The concept is "Nippon, slow food". Everything from salt, soy sauce, and miso is examined directly in Hokuriku by the head chef. Every day, it is shipped directly from five prefectures: Ishikawa, Toyama, Fukui, Niigata, and Nagano, sticking to the ingredients where the producer's face can be seen. "Local sake is local sake," said 250 kinds of sake, which is also limited to producers in five prefectures. It has a sake cellar and is well managed and stored. Almost all of them, the staff of the sake master, will teach you the sake that goes well with the dishes.

A shop where you can enjoy Inaniwa udon from Sato Nurisuke, which has a history of more than 160 years in the land of Akita. Inaniwa udon, which is made in Akita and has a strong, strong and strong throat, is an exquisite taste of deep history in a modern Japanese store.

Kaga restaurant on the 9th floor of Ginza Core, which stands by the Ginza 4-chome intersection. Kaga cuisine, which was influenced by Kyokaiseki and has made its own development by making use of Kaga's excellent materials. The dishes, which express good old tradition and aesthetic sense, all enjoy the seasonal character of seasonal ingredients. You can use it for the scene, from easy lunch at noon, to night gozen, kaiseki, and authentic kaiseki. In addition to the calm dining style seats, the Ginza store also has a private room with chairs according to the number of people, so it is recommended for entertainment and anniversaries for meals after shopping on the way home from business.

It is being rolled out by Kagaya, a prestigious inn in Ishikawa-Wakura Onsen, where you can enjoy local cuisine, which is full of Japanese-Japanese good and Kaga vegetables, as well as seasonal ingredients that have been examined, and enjoy the highest level of hospitality in a fine space that is instigated by traditional crafts from Wajima and Ishikawa.

Lamb shabu specialty shop where you can taste soft lamb in shabu shabu, among the mutton with a reputation of "you can eat and be clean." you can enjoy good quality lamb in an all-you-can-eat style. It is recommended to swim lamb shabu meat sliced to a thickness of 0.1mm in hot water in a shabu-shabu pot for about 1-2 seconds, and eat it medium rare. A meat professional with a special eye for gold brings out the original umami of lamb meat. Let's taste it in a hot pot that sticks to the original sauce aged for half a year and full-fledged medicinal dishes that can be chosen by spiciness. "Mushroom lamb shabu" which collects rare mushrooms is also popular.

A yakiniku restaurant located near Ginza 1-chome Station. A popular store where you can enjoy safe and secure Shimane Wagyu and Matsunaga Wagyu. You can eat a cospa excellent lunch despite being in Ginza, such as the "Matsunaga Yakiniku Set" for 1000 yen (offered only on weekdays) and the "Charcoal-grilled Leek Tan Salt Set" for 1100 yen. All seats are nice for one person, and you can relax in a private room.

A shop that breaks conventional common sense and proposes a Japanese-style yakiniku that is particular about the Japanese. A Japanese cook cooks with the experience and the skill of sensibility, with the umami-filled, extreme meat that was carefully selected by a connoisseur from a national selection of Japanese beef. Vegetables are also used by vegetable sommeliers directly negotiated with the plantation, and offered as body-friendly vegetables in a unique style. You can experience a new encounter through collaboration between Japanese cuisine and yakiniku. Japanese and Western sake to go with the dishes, a vessel created by the featured ceramic artist, Koichi Uchida. Discovery, moving and sensibility honed.