COOKING INGREDIENTS
Top Chef Selection ~Pioneers~
Top Chef Selection ~Pioneers~
Ginza Shigematsu
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After graduating from high school, he trained for three years at a sushi restaurant in Hachinohe, Aomori, before moving to Tokyo. He honed his skills at member-only Japanese restaurants and Michelin-starred Japanese restaurants, and served as head chef at a kappo (traditional Japanese multi-course) restaurant in Shibuya. He then became independent in October 2016 and opened "Shigematsu." In August 2024, the restaurant moved to its current location.
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104-0061
4F, Ginza Art Museum Building, 6-5-6 Ginza, Chuo-ku, Tokyo
TEL: 03-3413-5520
Opening hours: 18:00 onwards
Closed on: Sundays, public holidays, and some irregular days.
URL: https://ginza-shigematsu.com/
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Smoked sesame tofu with shrimp crackers, served with craft cola.
Put the ingredients for the sesame tofu in a bowl, mix well with a whisk, strain through a sieve, and then carefully knead the sesame paste in a pot...
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Pufferfish soup (using all parts)
This bowl was created with the image of a luxurious fugu (pufferfish) hot pot in mind. It includes not only the fugu meat, but also the milt, skin, grilled fins, and other parts…
DETAIL
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COMMENT
Located in a corner not far from the Sukiyabashi intersection in Ginza, the first thing that catches your eye when you open the door and step inside is the vibrant and substantial Shigaraki ware kitchen counter. This is a one-of-a-kind piece that the owner, Mr. Matsubara, had specially commissioned from Mr. Ippen Nakagawa of Kumoi Kiln, with whom he has had a long-standing friendship, when he moved to the current location in August 2024.
In addition, they have a wide variety of stoves and tableware, and each course includes at least one dish made by Professor Nakagawa where the tableware and the food are in perfect harmony.