Traditional Japanese dining experience in Ginza

Ginza is synonymous with wealth and excellent service. Here you can find stylish restaurants that offer the best quality tailoring and quality ingredients carefully prepared by master chefs. Warm up to a soothing boil Shabu Shabuor surprise when you open up each complex dish High banquet. End the carnival in Ginza and enjoy an elegant meal that extends luxury.

Bakuro Ichidai Ginza

Offers authentic Yakiniku dishes. Bakuro Ichidai Be the top buyer of high-quality HIDA beef in Japan, elegantly located in Ginza. “bakuro” It refers to traders whose lives are for judgment and buying and selling cows. Bakuro Ichidai puts its focus first and only carefully selects the best products to offer to customers. Of the 100 beefs that appeared at market auctions, only about 20% can be classified as A5 HIDA beef. The best hida beef is even rare. Bakuro Ichidai serves this delicious dish very carefully.

With over 60 years of experience, Bakuro Ichidai prides itself on serving the highest quality meat at attractive prices. Experience the special flavor of HIDA beef in many ways: grilled, Sukiyaki or Shabu Shabu Hotpot style.

Ginza Ankyu

Ginza Ankyu Bring Kyoto’s famous cuisine and premier service to Tokyo and serve as Tokyo with Michelin-starred quality. The Ginza branch houses the famous tastes and techniques of the original Ankyu restaurant, located in the historic Gion District of Kyoto. Taste the intricate balance between light and exquisiteness Kyo-ryori In the tall multi-course dishes, each exquisitely arranged plate spreads through the spread.

Every part of the dining experience is well thought out. The restaurant’s surroundings exudes elegant traditional Japanese designs to reflect its Kyoto roots. The counter is made of a piece of chestnut and offers a front row view for the feast.

You can book here.

Maruya Honten Ginza Glasse

Nagoya is Japan’s largest producer of freshwater eels, or unagi. Maruya Hontenoriginally established in Nagoya, masters all aspects of the art of Unagi.

Starting with the rice, the restaurant uses only 100% domestically produced cereals and the highest quality A-grade rice from this season. The rice is fused and prepared by the in-house rice master, cooked at precise temperatures for a harder texture that works perfectly with the unagi without being damp. The eels are live from designated farms for the freshest flavors, while Unagi is baked with Binchotan Charcoal certified eel craftsman, resulting in a crispy exterior and a soft fluffy interior. Fillets are sprinkled in the restaurant’s signature sauce that combines tradition Tamari Soy sauce ingredients, there are several types of soy sauce and mirin. The rice, unagi and the sauce took a bite together.