Chuo-ku Tourism Association correspondent blog

　It is a bit old topic, but I have participated in training sponsored by Chuo-ku to improve the guide skills of correspondents.

　It is to guide the expert to the tour you have planned and evaluate it.

　Atakushi thinks that guide skills are presentation skills, no matter where the course or tour is.

　How is it easy to understand, impressive, and can you convey tourist content?

　The other correspondents who are writing blogs here will also be struggling there.

　Atakushi has a limit to the expression of words alone, so I try to appeal as visually as much as possible in the field.

　One of them is 'character'.

　If possible, show it in a neat Gothic font, like a "slide".

Even with information and kanji at the level of "I know even if I don't say it now", there are places where I can understand by seeing it again with my eyes and seeing it again.

　For example, "Miyuki-dori" in Ginza has the image of a cute girl walking without permission, but when written in kanji, it is "Gyoyuki-dori", and in the first place it is Emperer Street where the emperor walked.

　　　　　　　　　　　　　　　↑　Ginza Bra walking with a little bad yaji

　And why Ojisan thinks of a girl's image is based on the episode of the Miyuki tribe, which was caught all at once in a customs crackdown in the 1960s.

　I often see a senior guide who shows Hiroshige's ukiyo-e to customers in Nihonbashi, but that was the first thing that anchovy imitated.　

　It's a little bit, but the realism of seeing the picture drawn on the site says something.

　The taste and lid taste are different from watching on the net at home.

　The other props used by the atakushi are music.

　Taking advantage of the characteristics of the earphone guide, walk from the music list prepared on your smartphone or iPad while playing music related to sightseeing spots.

　Atashi plays Bra Tamori's theme song (in meaningless) after a greeting in the introduction at the beginning.

　In fact, it is difficult to guide (announce) while walking with quite advanced skills, but before that, there is a problem that there is no time. （>_<）

　There's something that's nice for both the guide and the customer.

　As long as the guide walks silently, if you play some background music, you will be impressed (I feel like it) with the former "Walkman effect" that you do not know something but you will be impressed (I feel like it)

　Visual and sound effects.

　The presentation is designed to give the audience a new experience that combines vision and hearing.
　I think that the basic skills of such presentations can also be applied to gaiding.

　In addition, we achieved excellent results in skill improvement training (>_<) with this "a little bit of skill".

　・・・ ・ So, I made a valuable correspondent activity report once a month, but did you make it in time?

 

 

A very convenient bicycle for shopping, walking.

I also go to various places by bicycle, but I have a hard time finding a bicycle parking lot.

Did you know that there is also a bicycle parking lot in Ginza?

This time, we will introduce a bicycle parking lot near Ginza 5-chome and Sukiyabashi intersection in the middle of Ginza.

　

The location is the 3rd basement floor of Tokyu Plaza Ginza, which opened this spring.

http://ginza.tokyu-plaza.com/access/

It is located along the street in front of Sukiyabashi Park (same side as the parking lot).

　

Get on the elevator leading to the bicycle parking lot (3F underground) in the direction of the arrow.

The exit of the elevator is opposite the entrance, so you can get into the elevator from the front wheel!

This is the scenery when you arrive at the bicycle parking lot and the elevator door opens.

　

The entire bicycle parking lot looks like this, and there are about 50 bicycle parking spaces.

　

The fee structure is free up to the first 2 hours! I'm glad.

After that, 100 yen will be added every two hours.

　

Payment will be made at the checkout machine. It's 0 yen for less than 2 hours.

There is no passage from the bicycle parking lot (3F underground) to Tokyu Plaza Ginza.

The elevator used to enter stores and the ground goes up to the ground.

　

It is a very convenient bicycle parking lot, but there is no information on the official website of Tokyu Plaza Ginza.

It's empty and a secret place.

Please make it one of the candidates for bicycle parking lots when you come to Ginza by bicycle.

☆Tokyu Plaza Ginza Underground Bicycle Parking Lot☆

Available time from 07:00 to 24:00

Fees are free up to the first 2 hours, and 100 yen every 2 hours thereafter.

 

 

I love Ginza, and my blog handle name is Ginzo.

One of my collections is coin collection. When guiding around Ginza, what I wear is a central bank.　He explained that some silver were cast in Ginza.

　

Today, we will introduce Ginza Coin, Ltd., a coin specialty store, as we receive praise from our guide friends and customers and ask questions such as where they bought it. It's on the first floor of Ginza Five.

　

　I obtained my own Ichibun Bank when I was in elementary school. Since it is engraved as usual, it is probably cast in Kakigara Ginza.

　There is also a difference of 2,500 yen 3,000 yen 9,000 yen depending on the age of the central bank displayed in the showcase of the shop.

　

How do you distinguish the difference between Tenpo era and Ansei?

The clerk kindly told me.

　

It is said that what is engraved with the usual word and the person at the bottom crosses it was cast from 1837 to 1854. That's the case, which was about 2,500 yen to 3,000 yen when I bought it. (I'm sorry, Shun) You can buy it at a reasonable price, so how about one Ginza souvenir?

　

　In addition, for those who want to start collecting coins, collection holders are also sold.
The shop is located on the first floor of Ginza Five 5-1 Ginza, Chuo-ku.

HP is available at http://www.ginzacoins.co.jp.

 

 

　Today, after walking around the garden at Hamarikyu, I came to "Ginza Tokimeki Bridge".

As I mentioned before about the origin of "Ginza Tokimeki Bridge", "In the early Edo period, Ieyasu Tokugawa ordered Izumo 240,000 stones Yoshiharu Horio to build land around this area, and the Ginza 8-chome area was later It was called Izumocho. （・・。 The following is abbreviation. "After seeing its origins,

　

By the way, after this, when I wondered how to enjoy the silver bra and looked down, there was a building called BAY HOTEL GINZA at the place where the Ginza Clinic used to be.　Yes, I remembered that it was rebuilt about a year ago.　I just passed a few times before, but today I found something like an aquarium at the entrance.　Yes, it's footbath. This footbath is available not only to guests but also to ordinary people passing by. I'm glad. Next to it is a shop called "HANABI broiled bar Ramen". Next door is a convenience store.

　

　"footbath" is a great pleasure to keep it a little clean after walking around the city or taking off your shoes and going to the banquet hall.

　

Also, the hotel rates are very low, so I think it is convenient as a place to stay in a hurry. Please use it at the same time.

 

 

It's really rainy season. I feel that summer will come when I see the fine weather.

Well, this time, I would like to introduce the cooking class that I have attended for almost a year.

　　　

　　　　　

Ginza Fujita, a Japanese restaurant in Ginza 8-chome, is an adult restaurant that is usually used for entertainment, but cooking classes are held every Saturday and weekday daytime.

　　　　　　

The professional will teach you directly, and the whole process can be done by yourself! This feature is that it is not made in a group.

　　　　　

It is on the first basement floor of the Third Soire de Bill, along with Hakuhinkan.

　　　

　　　

　　　　　　

It seems that it was a classroom that started with the hope of knowing the joy of cooking and the joy of entertaining important people in cooking, and a total of 800 students have already been produced in 10 years.

　　　

The teacher is a general who loves cooking and is always ambitious, and a former bandman and a whip master (!?) craftsman. The teachers are humorous and the classroom is always laughing.

　　　　

　　　　　

Here, we will teach you the basics of Japanese food and the tips of cooking, such as how to take soup stock, how to judge fish, and how to select ingredients.

However, he told me that there is no textbook, the fun of the arrangement, the points to be suppressed, and the dishes are not stiff, but can be made while thinking more.

　　　　　

　　　　

The ingredients are very good, so you can learn about quality points based on this.

　　　　　

From standard to elaborate...

　　　　　

　　　

For the first hour, learn while watching the teacher's demonstration, and actually make the remaining hour and a half by yourself.

　　　　　

　　　　　

In a classroom lecture, "I'm frustrated. I understand. But when I actually do it, "What is it?" That's right. 。 。

So it's wonderful to be able to do the whole journey alone like this classroom. If you don't understand, the teacher will look at it immediately, ask your neighbors, and have a lot of interaction.

　　　　　 　　　

Moreover, in one lesson, it repeats like training, so it permeates on the spot to some extent.

　　　　　

For example, while listening to Shizuka Kudo, judge 10 horse mackerel with carelessness, repeat 5 times while tasting the boiled mackerel, judge 3 cups of squid and shred it (practice how to move a kitchen knife), 24 eggs Break it with one hand to make 6 eggs....

　　　　　

It may be very difficult, but the teacher is very kind and the conversation naturally arises, so I can do it with a laugh ('@`*).

　　　　　　

It's transformed into a fluffy horse mackerel.

　　　

　　　　　

After making it, tasting time. There's also a lot of flowers here.

And every time Ebisu is the service

　　　　

　　　

There's a lot to make, so I often take it home without eating everything.

The children are very honest, so the souvenirs in this classroom really eat (^^;)

　　　　

Taro Masanao.

　　　　　

Originally, I decided to go to a cooking class to make baby food for Chibi, my home, "I don't know how to take soup stock."...。 I want my child to eat something properly. I thought it was a starting point, but more than that, I realized that "it's fun to cook!"

　　　　　

　　　

Beginner → After attending the intermediate edition, many people take the beginner's edition again. The classroom time once a month is fun and fulfilling, so I want to repeat it. Maybe so, too (laughs)

　　　　

If you are interested, please call the shop. (Phone: 03-3572-5601)

　　　

　　　

◆◆Class being recruited ◆◆ (Note: Information at the time of blog posting.)

49th Grade Started in July 2016 4th Saturday of every month from 15:00 to 17:30

50th Grade Started August 2016 Third Saturday of every month from 10:30 to 13:00

Capacity: 5 to 6 students per class Number of times: 14 times in total (once a month x 14 times)

Tuition fee: 7,500 yen per time x 14 times (batch: Admission fee free, tuition fee 105,000 yen)

　　　　In addition, cancellation is not possible after payment is made 2 months in advance.

　　　

Sardine namero, tsumire juice, cold juice, horse mackerel barterra, fried, Nanban pickles, how much soy sauce is pickled, boiled mackerel, boiled rockfish, Tendon, kelp, squid salted, foiled squid, squid somen, Tencha, Thai tea, cold ochazuke, bamboo shoot rice, steamed sakura, steamed chicken, swaffled rice, fried chicken, egg, bun, bun, egg, bun, bun, bun, bun, bun, bun, bun, bun, bun, bun, bun, bun, bun, bun, bun, bun, bun, bun, bun, bun, bun, bun, bun, bun, bun bun, bun, bun, bun, bun, bun, bun,

　　　　

※If you are absent, we will not be able to refund the tuition fee. (In addition, supplementary lessons will be accepted free of charge up to 2 times.)

　　　

◆◆Related blog◆◆

　About intermediate class

　About meal

　　　　

　　　　

◆Ginza Fujita

ＨＰ： http://hitosara.com/0006039581/ (Hito Sarah)

Address: 8-8-7 Ginza, Chuo-ku Third Soire de Bill B1F

Phone: 03-3572-5601

 

 

This time, Yaesu 1-chome, Nihonbashi (1), 2, 3-chome, where the residence of Yumiya and the fish market were located, Kabuto-cho, which now feels lonely, and the site of reed waterside and power and concentric "Kayabacho" ... Sotobori-dori St., River Yaesu Street, Shin-ohashi-dori Street.

　

The Japanese confectionery store introduces the famous confectionery in this area as a taste record based on the map of the Kazuo Confectionery Association in Chuo-ku, which has been celebrating its 120th anniversary since its formation in 1890. By the way, June 16 was a "confectionery day" that revived the celebration of Kasho, which has been handed down since the Emperor Go-Daigo era.

　

[Start] Ginza Line Nihonbashi B1 Exit (3.8m above sea level) Kunishige sentence "Takashimaya Nihonbashi Store" → Crossing Chuo-dori and walking along "Sakura-dori St.", Japanese sweets "Nagato".

The long-established Nagato, which was founded in the Kyoho period (1716-1735) and dedicated confectionery to the Tokugawa family, and the popular [Kujumochi] [Kiryukan] are tastes that feel the breeze of Edo.

　

Walk along a row of cherry blossom trees against Tokyo Station → Crossing Showa-dori, the streets of Kabuto-cho to Kayabacho. → Sakamoto Elementary School "Explanation Version of First Government Elementary School in 1873" → 3-chome Kayabacho Store Association Japanese sweets [Kayabacho Iseya]　　　　　

"Kayabacho Iseya", where you can always hear the sound of making rice cakes, was founded in Showa. It is a shop where traditional techniques shine with Hatchobori Iseya and relatives. The best selling is bean Daifuku, and the weight "Kuridora" is heavy.　

　　　　　　　　　　　　

I'm leaving Kayabacho Shopping Street, where there is also a popular yakitori shop. Shin-ohashi-dori St. → "Chisen-in (ward cultural property)" → “Hie-jinja Shrine Nihonbashi auxiliary shrine” after the Sanno Festival → "The handing of the helmet," → Tokyo Stock Exchange → "NHK Toto Sister's Location (Yamani Shoken)" → On the wall of the Mizuho Kabuto-cho branch, Nihonbashi 1-chome Japanese confectionery "Tokiwagi" is close to "Description board of the birthplace of the bank", "Shipping bridge parent note" and "Nihonbashi".

"Tokiwagi" is a long-established store founded in 1910. You can show a product sample in a three-tiered heavy box placed on the case. The photo shows the reputation of "black sugar bun" and "monaka" is fragrant and elegant sweetness. Raw Japanese sweets made by the third generation by hand have gentleness and beauty.

　

[Goal] Nihombashi Station (3.1m above sea level) D2 exit of Tozai Line, Ginza Line, Toei Asakusa Line