COOKING INGREDIENTS
Top Chef Selection ~Pioneers~
Top Chef Selection ~Pioneers~
Ginza "Ginza Asami"
Chef at Ginza Asami
Chef at Ginza Asami
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When I received a request from Mr. Furuya, I wanted to create something that would bring out the best in the ingredients while respecting the seasonal feel. I came up with two dishes that would warm the body during the cold season.
Specialty dishes
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Specialty dishes
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Milt (Taranome (Japanese angelica bud) and Tosa vinegar)
When boiling, if you suddenly put the milt into the boiling water, it will burst, so you should put it in the water first and wait for it to boil...
DETAIL
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Millet Fish cake (millet wheat: Kyoto ginseng, Japanese mustard greens: yellow yuzu)
The quail is separated into meat and bones, pounded, seasoned, with sansho pepper and ginger to remove the odor, and breadcrumbs added as a secret ingredient.
DETAIL
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store information
store information
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The restaurant has 10 seats at an L-shaped counter, as well as private table seats and tatami rooms.
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〒104-0061
Tokiwagikan 1F, 8-16-6 Ginza, Chuo-ku, Tokyo
TEL: 03-5565-1606
FAX: 03-5565-1606
Opening hours (lunch): 11:30-15:00 (last orders 14:00)
(Evening) 5:30pm - 11pm (last order 9:30pm)
Closed on Sundays and public holidays
【作る前に調味料の配合を確認したい方へ】
COMMENT
Get off at Tsukiji Market Station and head towards Shinbashi along Chuo Ichiba Street. Passing Ginza Junior High School, turn left onto Kobikicho Street and you will see a shop curtain with the words "Ginza Asami" on it on the first floor of a multi-tenant building.