COOKING INGREDIENTS
Top Chef Selection ~Pioneers~
Top Chef Selection ~Pioneers~
Ginza "Japanese Cuisine Juko" (Michelin one star winning)
store information
store information
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When you open the door, you'll see a spacious counter seating area made of beautiful plain wood. You can watch the food being prepared and served right before your eyes. The interior of the restaurant is simple and relaxing, and there are private rooms with tables for four and six people.
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Japanese Cuisine Kotobuki is located close to Ginza subway station. After opening in Ginza, Tokyo in 2018, the restaurant has quickly become beloved by many gourmets. We explored the appeal of this restaurant. The person we interviewed this time was the owner, Nakano Toshitaka. He began his career as a chef after graduating from high school, gaining experience at Ginza Uchiyama, Conrad Tokyo, and other establishments, before becoming head chef at Ginza Zaya. He went independent in 2018 and has the popularity and skill to earn a Michelin star.
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〒104-0061
6F Nishigoban-gai Building, 5-6-13 Ginza, Chuo-ku, Tokyo
TEL: 03-6263-8790
Closed: Irregular holidays
Lunch 12:00-14:00
Dinner 18:00-22:00 (last order 21:00)
*Reservations required
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FREE
Lily root bun with turtle shell and Salted plum stuffing
The soft-shelled turtle lily root bun in the simmered bowl has a chewy texture and is more satisfying to eat because it is made with a little bit of mochi flour added to the lily root.
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Steamed sweetfish roe (with kadokawa, bone crackers, lotus root)
At Shinsaka, sweetfish is not served in the standard grilled form, but steamed with lotus root, providing a playful yet traditional way of eating.
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Stewed Ise lobster with Gusoku (Japanese bean paste, roasted Bottarga ink)
For the main dish, we use a whole lobster, luxuriously and extravagantly. Yellow maple leaves sparkle in the river...
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COMMENT
When it comes to cooking, I'm particular about everything, such as always selecting ingredients with my own eyes. Although we only serve course meals, I am conscious of the flow, and I focus on the balance of each dish and how to make seasonal ingredients taste delicious. Seasonal ingredients have power in themselves, and eating them gives you that power.
We aim to provide food that can only be eaten at our restaurant, and time that can only be spent at our restaurant. We hope you will enjoy it with all five senses, including the smell and sound. For example, we don't just serve dishes that have been cut with a knife. We always take the extra step of grilling the most delicious seasonal seafood over straw, adding the unique aroma of straw.
I tell my staff to be considerate in greetings, language, and facial expressions. Good customer service is what encourages customers to come back. I would like to open a different type of store with a different price range so that customers can come every week.