Chuo-ku Tourism Association correspondent blog

This year, Ginza Restaurant Week will be held again, and during the period, famous luxury restaurants will have a meal with a meal before lunch, 3,000 yen, and dinner includes 10,000 yen tax service charge.　Today, I came to Escoffier, a restaurant founded in 1950.　A wonderful painting and rose flowers create a spacious dining space.

 

The appetizer is a hors d'oeuvres with smoked salmon and herbs.　The sauce is made with vinegar and pungent, and I was impressed with hummus. Next, seafood dishes of sea bream and shrimp.　The sea bream was moderately grilled and it was very delicious.

Next, today's main dish came out. Beef meat stewed with madeira wine. (The picture is for 2 people. The reason is that no one was sitting in the front chair. )　The meat was so soft and delicious that the cheeks of the person who really eats seemed to fall.

 

The last dessert and coffee.　This is also for 2 people.　It was said that the dessert coffee babaroa is a special specification for Ginza restaurant week.　This coffee babaroa was really delicious. It was the most delicious babaroa in my life.　This restaurant Escofier is also called a "joy lunch menu" and costs ￥3,990 (including tax and service charge).　It is an easy French shop that makes you want to come again. Click here for the shop's website. http://www.escoffier.co.jp/

Ginza Restaurant Week is open until November 4th.　The restaurant in Ginza tends to seem to have a high threshold, but it is a chance to try it.　By all means, please enjoy the world's highest taste in Ginza, where gourmet gathers. Please take a look at this guide too. http://www.ginza.jp/archives/7382

Don't miss it !  Reported by Ginzo

 

 

 

It is sold at the long-established "Ninben" main store in the Choredo Muromachi Building.
"Katsuo Kakuniman" is recommended.
The appearance is Chinese bun, but the ingredients inside are "Katsuo Kakuni".
Japanese-style and refreshing food.
It is packed with sweet and spicy soy sauce flavored bonito and onions, and bonito soup stock.
The aroma and taste of this product are exquisitely delicious. The secret ingredient seems to be ginger.
As expected, I think it is a dish that feels the history of the long-established "Ninben".
The price is 200 yen per piece and the price is reasonable. This is my lunch these days
One coin with 2 "Katsuo Kakuni Man" and dashi soup (100 yen) of bonito flakes.
500 yen course.

They also sold frozen items for souvenirs. (800 yen for 4 pieces)
When warming, you can't do it in a microwave oven, but you can't do it.
There is no doubt that steamed in a steamer is more delicious.

"Katsuo Kakuniman" is said to be limited to the season, but it is for shoppers.
I heard that until next year's Golden Week.
It is said that it's a good idea.
Why don't you try it when you drop in nearby?




 

 

The Swan Cafe Ginza store celebrates the 10th anniversary of its opening.　The event is being held with gratitude from October 24 to 26.　I rushed to celebrate with my friends on the 24th of the first day.

 

　

It's Buffet style of standing food.　It is said that this chef studied under a French master.　There are nice dishes lined up.　As usual, all the staff welcomed me with a modest smile.

  　

 While a variety of menus are lined up, the chef will cut "Wagyu roast beef".

This is delicious!　　Please go out.　Don't miss it !

Also, the coffee in the morning is very delicious. Is the mildest organic coffee from Guatemala in Japan?　It is recommended with the swan bakery next to you.　Please click here for more information. http://www.swanbakery.jp/shop2/ginza.html

　

 

 

I was invited by the autumn breeze to spend my summer vacation (autumn vacation) three feet late. Because of the budget, it was an economy class, and honestly I had little expectation for in-flight meals. However, what is the second meal before arrival!

 

That "dandelion Omurice" of Taimeiken. What is a surprise when you see a cute package for in-flight with the word "Tokyo Nihonbashi Third Generation AIR Taimeiken" appeared on a tray? ・... Each explanation and how to set omurice are written in Japanese and English. I'm a little surprised to be able to meet a long-established store in Chuo-ku on board.

Taimeiken was founded in 1931 in 1931 and is a long-established Western-style restaurant with no strangers. According to Mr. CA's explanation.

"AIR Taimeiken" is a limited-time project from September 1 to November 30, and long-distance routes from Narita (New York, Boston, Chicago, London, Paris, etc.) departing from Haneda are installed only in business classes on Paris flights. The taste of the long-established store I met on board was quite easy, and it was a very happy surprise that gave me a sense of the pleasure of traveling in the future at the beginning of the trip. It's going to be a delicious trip.

As an aside, CA, who was nearby to me stretching in front of the toilet because it was full, lent me a "bamboo footstep". It was very effective and I used it two or three times before arrival, so I arrived safely without economy class syndrome. Despite long distances, the toilet is clean until just before arrival, and I always feel that Japanese airlines are the best in the cleanliness of the toilet.

 

 

Now, I would like to introduce with my thoughts about Monjayaki, which has become a synonym for the area, "Speaking of Tsukishima Monja".

 

Monjayaki is a very simple dish, but the taste and texture change depending on how you make it, so you will never get out of your hands.

It can be said to be a "common gourmet" that grew up in the city. A lot of information has already been introduced through all kinds of media, so I would like to briefly look back on this history.　

 

 

As you know, "Monjayaki" is made by melting flour at a candy store in the first place and spreading it thinly on an iron plate, putting shavings and simple ingredients and stirring it around. . It is a common theory that it was mixed like writing letters, so it began to be called "character-yaki" from some time, and eventually became a distorted and became "monja-yaki".

 

 

In addition to Tsukishima, there seems to be similar food around Asakusa and Senju, but somehow Tsukishima became famous. Probably before and after the war, there were many factories, and the slightly darker sauce taste was familiar to the body tired from work. In addition, the fact that specialty stores started to open relatively early after the war may have raised Tsukishima's profile.　

 

 

[Yoshimi family] It is said that "the original" was opened in 1954, but even before that, "monjayaki" itself seems to have been offered at several stores. Founded in 1950, Chikado can be said to be one of the "original ancestors". [Joshu-ya], which inherits the appearance of the past as "100 yen Monja", is also an old shop.

However, after all, since the beginning of Heisei, there have been more opportunities to be introduced on TV and magazines, and their presence has increased at once. The number of specialty stores that used to be counted has increased significantly. Some people originally did other businesses change their clothes or opened a business in desara. People who come for the first time can't afford to be wondering which store to enter.　

 

I talked to my friend, Kazuhide Kataoka, who runs a Monja store. "Because it's a competitive business, I thought about how to get the characteristics. So I appealed to sell seafood and to provide fresh ingredients."

In addition, there is a common friend of mine who works for a patent office, and it was recommended to register the original menu "Ankomaki Shoo Ice" as a utility model, and it was actually approved. If you have a chance to visit, it will be posted in the store, so please take a look.　

 

In addition, each store is devising and competing for the originality of the store. In addition to the taste, it is fun to select a shop according to each taste, such as the design of the shop and the personality of the shop owner.

 

Maybe you can even think of a combination of new ingredients and suggest it to the store. In the autumn evening, be invited by the scent of the fragrant sauce, and come to Amazing Town in Tsukishima.　

 

More Tsukishima Seven Wonders-Episode 6 "In Monja no Machi"

 

Do you know the Nihonbashi Highball? Local area of Nihonbashi area
It was offered as a high ball in July this year.
Nihonbashi's "wa" and "glamorousness" highballs supported by a wide range of generations.
One of the local menus in the Nihonbashi area that was arranged with the image of the image.
I joined it.
Uses "Hakushu" which is perfect for highballs with a refreshing taste.
In addition, "Hanaho Shiso" of Edo vegetables that create a refreshing scent is added.
It is said that it expresses the "smart" of Edo Nihonbashi.


"Nihonbashi Highball" is supported by Suntory as a whole restaurant in Nihonbashi.
It is said that it will be released and provided as part of regional revitalization.
The price is a little high at 1,260 yen, but once you drink it, you can find it.
It's a refreshing feeling that it's going to be.

Nowadays, when autumn is deepening, Edo Tokyo vegetable snack "Hojiso" is a snack of vegetables.
With the gorgeousness of the blue Shiso and the refreshing highball of Edo Nihonbashi, "Iki"
Why don't you feel it?