COOKING INGREDIENTS
Top Chef Selection ~Pioneers~
Top Chef Selection ~Pioneers~
Ginza "Ginza Inaba"
Chef at Ginza Inaba
Chef at Ginza Inaba
-
comment
-
What I'm aiming for is the presentation of a luxurious time. In modern times, breakfast time tends to be neglected, but I think true luxury is when the rice is cooked in a pot, the miso soup is made with dried bonito just before it is served, the rolled omelet is freshly rolled, and the grilled fish is grilled over charcoal. I want you to enjoy that atmosphere and time. I don't speak until the main course (in the middle of the meal) is served. This creates a slightly tense atmosphere in the restaurant, which makes both the customers and us nervous. I don't like eating in a tense atmosphere every day, but I think it's good on special occasions. When you start eating in earnest and start talking to the customers, such as "Would you like a second helping of rice?", the atmosphere will naturally become more peaceful. In the future, I'm considering expanding overseas, and I would like to be asked to bring "Ginza Inaba" as content. To do that, first of all, I need a place where people can get to know me as a chef and understand my "worldview" and "view of cooking," and that is "Ginza Inaba." There is no progress in doing things unconsciously. There are many things to worry about when you think about it, but there is also a lot to gain, and if it goes well, it leads to confidence. What makes me happiest is when customers say, "It was fun. It was a happy time" when they leave.
Specialty dishes
-
Specialty dishes
-
-
Soy milk yuba tofu (Bekko thickened sweet soysauce, wasabi)
DETAIL
-
Dried black throat seaperch (grilled with autumn miso and yuzu, low-temperature roasted Oyama chicken with yuzu pepper, freshly rolled sushi roll, dyed oroshi, kelp, mentaiko)
This comes from our breakfast. We change the grilled fish to something delicious each season, and roll the rolled sushi rolls in front of you when you arrive at the restaurant.
DETAIL
-
Kyoto turnip and maitake mushrooms, crab sauce, shaved sea bream sashimi with sesame soy sauce, simmered chrysanthemum leaves and mushrooms with salmon roe, dried daikon radish, kaono-na, carrots, abalone and spiny lobster tempura, simmered wagyu beef
This comes from our breakfast. The dishes we serve are all carefully selected from year-round dishes to seasonal dishes that I would like to eat...
DETAIL
-
Minamiuonuma (Koshihikari white rice, brown rice, local pork lees soup, Okukuji eggs, dried bonito flakes, homemade dashi soy sauce)
It starts with breakfast at our restaurant. We are particular about using freshly cooked rice. In the future, we will look at the timing and the reactions of our customers and…
DETAIL
-
Ripe persimmon and Kyoho grapes topped with yogurt (honey and pomegranate)
DETAIL
-
store information
store information
-
The restaurant has eight counter seats and a private room that can accommodate up to eight people.
-
<Reservation required>
〒104-0061
1F, 8-12-15 Ginza, Chuo-ku, Tokyo
TEL03-6260-6568
Morning: 9:00~, 10:30~ (2 sessions)
Dinner from 18:00
Closed: Irregular holidays
https://www.ginza-inaba.tokyo/
COMMENT
Get off at Higashi-Ginza Station on the subway and head down Showa-dori towards Shinbashi. Turn into Hanatsubaki-dori and turn the second corner, and you will see a stone exterior wall. This is Ginza Inaba. Masanobu Inaba began his career as a chef at the age of 18, and at Conrad Tokyo he won the "Great Hotel Restaurant" award from the US hospitality industry magazine "HOTELS". At Amanemu in Mie, the Japanese breakfast, which is made with great care from the tableware, was selected as the "World's Best Breakfast" by the US magazine "BRIDES". Ginza Inaba opened in November 2021. The Japanese breakfast, which was highly acclaimed during his time at Amanemu, has been elevated to the next level.