Chuo-ku Tourism Association correspondent blog

Henri Charpanty's cake has been introduced before.

This time, Ginza honey pie can only be purchased at Ginza Maison.

Speaking of Henri Charpantier, there is a head office in Ashiya.
It's a very famous cake shop in Kansai.

There was a sweet that can only be bought here in Ginza Maison.

Using honey collected from the Ginza Bee Project
Various sweets are made and sold.
This Ginza honey pie is also one of them.

It is a very thin pie, moisturizes rather than crispy.
And the sweetness of honey and the flavor of fermented butter
The texture of granulated sugar resonated in the mouth and it was delicious.

It's not persistent, so I can go as many cards as I can.

A pie carefully baked one by one in the kitchen of Ginza Maison
It was impossible for a souvenir to return home because it lasted only four days.

It's a souvenir when I'm here.
I think you can feel a sense!

Click here for the last article of Henri Charpantier.

We also introduce lemon tart limited to the main store.

The homepage of Henri Charpantier

Seigetsu-do, famous for its Otoshibun, is a long-established Japanese confectionery located in Depa underground in Tokyo.
In Ginza, it is located in Matsuya Ginza, but there is a main store with a teahouse in Ginza 7-chome.
There is also an online shop, but since we have not entered the Kansai area, we have no business.
It is often used for souvenirs and offerings of memorial services.

And this time, I checked the raw sweets that can only be purchased here.

It's a product until the end of August, but all are summer-like and beautiful!
It was decided to be a yellow "sunflower" and a light blue "waterside" in white.
The pink "morning glory" is also a lost item.

Sunflowers are grain bean paste and kinton, and the waterside is Koshian potato bun (Joyo Manju).
A little high-quality Japanese tea was roasted with heat.
Sunflowers are so delicate that the bean paste spills out, and moisturize them.
The skin of the potato bun is made of yam, so it's soft and fluffy.
The inside bean paste is moist and has a light taste.
Both were elegant and really delicious raw sweets.

It seems that autumn-like fresh sweets will come out again in September.
If my grandparents are nearby, I would like to present them on the day of respect for the elderly.

The homepage of Seigetsu Domoto store

I went to Kilfe Bong Lan Maison Ginza for the first time in 4 years.
This time, the purpose is to eat limited items at the Ginza store.

 
Golden brown sugar orange and peach tiramisu
Crystal-type crown melon and apricot pudding tart
Wave Asian fruits and mango pudding tart

 
These three types are limited to Grand Maison Ginza.
I decided to be a donpy orange and peach tiramisu!
After all, I like peaches the best among the fruits.♪

 
The taste is so refreshing that it is surprising, and it is fresh cream but it is not persistent at all.
It's light and sour, and you can eat 2.3 on any hot day.
Mascarpone cream and orange-flavored fresh cream
It seems to be a combination, and it is a summer-like combination.
The pie dough is also crispy and delicious!

 
It was heavy rain and humid and sweaty on this day, and it was the worst weather.
Thanks to the refreshing tart, it is very refreshing.★

 
By the way, even one of the women is easy to enter.
There were quite a few other women besides me.
 
The color of the tablecloth, fruit tart and vessel.
It is an exquisite combination (*^^*)

 
However, after all, the fruit tart has a great impact!
The image below shows golden brown sugar orange and peach tiramisu.
We received permission from the public relations to post official images for posting this article.

These three limited tarts are available until the end of August.
It seems to be autumn tart from September.
I'm looking forward to seeing what kind of menu will appear (*^^*)

I introduced it on the correspondent blog twice before.

★Click here for an article about the seasonal fruit tart (peach) Kirfebon.

★Click here for an article about Duckworth in Kilfebon.

Kilfebon's homepage

It's hot every day, and at such times, be fine with meat!

That's why I went to a lunch with a friend for the teppanyaki Hibiki boeuf in Ginza.

I happened to be doing a time sale on a one-stop site.

Normally 9,900 yen → 4,400 yen! Comes with glass champagne! A total of 9 luxurious teppanyaki full course!

It's an unexpected lunch!

First, there is an assortment of seafood appetizers, and pumpkin soup

Today's fish are swordfish and wagyu beef fillet meat

I ordered an additional red glass of wine here (laughs).

And there was also Hayashi Rice ~ Hashed Beef Rice.

The last dessert~ (*^^*)

All of them were delicious and very satisfying gorgeous lunch.

The cooler was good, so it was comfortable and delicious even with teppanyaki (* ^^*)

Hibiki boeuf's homepage

For this year's birthday, I went to She Ino in Kyobashi.
It's the first floor of the building in Meiji Seika.
Mr. Inoue, the owner chef, is famous for his house commercials.
He is a person who has led the Japanese French cuisine world.
The course menu of cooking is also classic French cuisine.

 
I consulted with the sommelier and drank various wines according to the plate.
The toast champagne is the Grand Kru of Tetanger.
It was really delicious.
The first person who came to explain the menu is
He was from Mie and was like a very interesting entertainer.
The people who came to explain the dessert were also very friendly.
It was interesting to hear the history of the shop and various stories of Mr. Inoue.

 
And the best thing was that chef Inoue came to the shop.
As soon as I enter the shop, I came to the entrance and said, "Oh, Mr. Inoue!"

When I think, I feel more nervous (laughs).
After that, I found someone I knew and sat down and drank wine.
Even when we pass by our table
He said he was going to play golf with Hakuho yesterday.
Hakuho's sister is coming (laughs).

 
It seems that the dishes aren't cooked anymore, but the dishes are checked properly.
I guess this classical French course has been since Paul Bocuz in Lyon.
Even though the amount is smaller than the local area, I still feel hungry after all (laughs).

 
All of them were delicious, but the mariage of Omar shrimp and Tetanger was especially great.
Also, my tongue flat brace and mursaw were good.
My favorite foiegras★

 
The temperature egg with black truffle is exquisite!　Flanc tailoring of foregras (chawanmushi)

Jelly Omar shrimp　　　　　　Brazee Albert-style
Americane sauce

I was worried about the main, but after all, cows. Rossini preference of beef fillet and foegras
I'm glad that the cheese was Epois and Shavignol.

 
The left is today's dessert
From the wagon dessert, we eat three kinds little by little.
The birthday cake is taken out. A lot of fresh fruits (*^^*)

 
Maxim closed at the end of this month and lecans are being renovated.
The up-and-coming modern French can be exciting, but it's also exciting.
I feel lonely that the number of orthodox French restaurants is decreasing.

 
She Ino's website