Chuo-ku Tourism Association correspondent blog

This is a rosemary sea, which covers "gifts and I enjoy myself" as a text.

　

Shiseido Parlour Ginza Main Store Salon de Cafe, from June 1st (Friday), "Crown Melon" from Shizuoka Prefecture, and parfaits that use this luxuriously have appeared.

We are particular about cutting and combinations of ingredients so that you can enjoy the juicy and melting texture and rich aroma in various forms.

By cutting it round, it is tailored so that you can feel the mariage with traditional vanilla ice cream and matcha sauce as well as the original luxurious taste of Crown Melon.

The small melon made of thin baked cookies is also cute.

As expected, this is Shiseido Parlour Salon de Cafe.

　

This time, I would like to introduce 3 items.

　

This time, we also took care of Mr. Kotsugai, a public relations group of Shiseido Co., Ltd.

Then I would like to introduce some items.

※　The words in blue are explained at the bottom.

1,980 yen (tax included) of Crown Melon from the Fukuroi district of Shizuoka Prefecture

It is a gem parfait that luxuriously uses "crow melon", which is called the king of maskmelon, in styles such as fresh Sorbe Puree Jelly.

From the melting and fresh pulp, the rich aroma and rich sweetness spread abundantly, and the scent of melon spreads throughout the mouth.

In addition, if you apply a separate matcha sauce using Shizuoka Prefecture's "the sound of fog", it will give you a crisp astringency and become a parfait that you can enjoy twice with one.

The cute appearance also accentuates the sweetness.

Babaroa (with coffee or tea) of Yubari melon from Hokkaido 1,980 yen (tax included)

※　This item will be available from the beginning of June.

Yubari melon mousse is combined with refreshing yogurt palfe, and a cute melon is imagined.

It's a cute and cool dish.

The sweet and sour American cherry compote and sauce in the mousse accentuates the taste.

Please take this product with jelly of sauce made by boiling fruit and pleasant meringue with pleasant texture.

Ice cream soda of Crown Melon from the Fukuroi district of Shizuoka Prefecture 1,130 yen (tax included)

It is finished with the syrup of the crown melon in season.

The supreme cup with a rich sweetness is exquisite.

　

・・・ Please enjoy the refreshing and cute limited dessert unique to this season in Ginza.

　　　The taste and aroma are wonderful, but every item is Instagrammable.

　

※　The image is an image. The items provided may differ from the image.

※　The menu contents and offer period may change depending on the availability of fruits.

※　In June, melons are also used for fruit sandwiches.

Shiseido Parlour Ginza Main Store Salon de Cafe

Ginza 8-8-3 3rd floor of Tokyo Ginza Shiseido Building　

　03-5537-6231 (reservation is not possible.)

Business hours from Tuesday to Saturday from 11:30 to 21:00 (last order 20:30)

　　　　　　Sunday and public holidays 11:30 to 20:00 (last order 19:30)

Regular holiday Monday (Open on holidays)

Click here for Shiseido Parlour's website.

　⇒　http://parlour.shiseido.co.jp/

　

Rosemari's Sweets Glossary　　　　　　

※　It depends on the interpretation of Rosmali.

　

Sorbe

（sorbet） French.

An ice confection made by adding liquor such as juice, syrup, liqueur and champagne. It is made soft.

On the other hand, English sherbet is made using not only juice and syrup but also milk, egg white and gelatin.

Originally Italian gelato is made from flesh, milk, sugar, coffee, mint, lemon, and other flavorful ingredients. It looks colorful.

French flappees are made of finely crushed ice and sprinkled with Western sake or syrup.

The French Granite means "roughly" and is close to the flappe.

Western sake such as liqueur, fruits, vegetables, etc. are also used.

　

Puree

（purēe） French.

Smoothed by grinding and lining.

The paste was made by grinding.

In some cases, tomato paste is boiled down and concentrated.

　

Palfe

(parfait) French. In English, perfect.

It means a "complete" sweet made of fresh cream and ice cream together.

By the way, the parfait is Japanese-style.

Sundae is a sweets born in the United States that can be eaten on the Sabbath Day.

　

Comport

(compote) French.

Fruits are boiled in syrup.

Jam is made by adding sugar to fruit and boiled so as not to burn. Preserved food. English.

Confiture is made by boiling the fruit with syrup so that it is not scorched. Preserved food. French. It's very close to jam.

Don't boil down the compote. It doesn't contain much sugar as jam or confiture, so it doesn't become a preserved food.

　

Meringue

(meringue) English. It's the same spelling in French, but reading is uneven.

It is made by adding sugar in the egg white.

It is also called meringue, which is dried and baked.

　

Syrup

（sirop） French. The reading is "Shiro." By the way, siroop in Dutch and syrup in English.

The sugar is dissolved in water and boiled down.

Or, it is added with flavor.

　

 

 

This is the rosemary sea, covering "gifts and I enjoy myself" in ultra-modern.

Kokubun Group Headquarters Co., Ltd., headquartered in Chuo-ku, and Nihon Keizai Shimbun, Inc. (hereinafter Nikkei) developed in cooperation with Mirai Shopping, a purchase-type crowdfunding site “Food and Sake Future Kansho (Miraitsubo) was opened on May 22 (Tuesday).

It is said that the project of food and alcoholic beverages will be published.

In other words, we plan projects such as carefully selected foods, alcoholic beverages, and hands-on services from all over the country and around the world, and seek support from Nikkei ID holders such as "Nikkei Electronic Version" and "NIKKEI STYLE" through "Future Shopping".

In the future, a project related to alcoholic beverage sales in "Future Shopping" will be drafted through the "Future Bank of Food and Sake".

This means that new market opportunities have been opened.

Click here for the "Future of Food and Sake" website.

⇒　https://kokubu.en-jine.com/

　

What is Crowdfunding?

The origin of the word is the crowd + funding.

A method in which a drafter with ideas or projects such as "I want to create or sell such things or services" or "I want to do something like this" calls through a dedicated Internet site and raises funds.

It was first launched by a private company in the United States in 2009, and it was launched in Japan in 2011.

However, in the wake of the Great East Japan Earthquake that happened that year, it spread rapidly in the form of financing for reconstruction projects in the affected areas.

The market is expected to expand further in the future.

　

In fact, even before the Kamakura period in Japan, there seems to have been a foundation for collecting donations from volunteers for the restoration and reconstruction of temples in the form of "Kanjin".

After the repair, the name of the donor is listed on the temple, is this one return?

　

There are two types of crowdfunding: "donation type", "investment type", "financing type", and "purchase type".

In particular, "purchase-type" has been growing rapidly.

This time, Mr. Kokubu's crowdfunding is "purchase type".

In addition, it is said that the project types are "goal achievement type (all-or-anashi type)" and "execution type (direct challenge type)".

　

What is the target achievement type?

It will be established when the funding reaches the target amount.

If the target amount is not reached, the project will not be established and the funding will be cancelled.

It's a good way to make it widely known to those who are interested.

　

The execution achievement type is ...

It is established when it is posted on this site.

In other words, even if the target amount is not reached, transactions made by the deadline are still established.

As a limited quantity product sales channel, I think it is the best means for both sellers and buyers.

　

“Future Shopping”...

A purchase-type crowdfunding site operated by Nikkei.

This service was launched on November 24, 2016.

We support a variety of projects that utilize test marketing of major companies, innovation of venture companies, excellent technologies scattered in rural areas, and traditional industrial technologies that should be passed on to the next generation.

Click here for the "Future Shopping" site.

⇒　https://style.nikkei.com/shopping

　

By the way, the project drafted on May 22 in the “Future of Food and Sake” is ...

①　Harmony of Nature and Passion Single Mort Whiskey "TOMATIN" 6 products including 4 limited items.

②　Dublin-born Irish whiskey "The Dubriner" & "The Dublin Liberty's" limited items, 5 items including 2 items and 1 new item.

③　Four new products are the fruit liqueur "Amule" packed with girls' "love".

①The project owner of the second project is Mr. Kokubu, and the third is Mr. Phantom Sake Co., Ltd.

　

③Introducing the fruit liqueur "Amule (Amule)".

In 1751, we launched four types of liqueurs jointly developed with Hakuro Sake Brewery in sake brewery, Nagaoka City, Niigata Prefecture, and Genno Sake Co., Ltd. in Niigata City.

Ume, peach, white grape (shardonne), and yuzu. It looks beautiful. It looks great on Instagram.

It is said that "sake that loves sake" that both women and those who are not good at sake can enjoy and drink.

Regarding future drafts ...

He said he would like to come up with highly rare products such as limited items, targeting malt and wine locally brewed sake barrel sales, Western liquor seminars at restaurants in Tokyo, and developing products by Mr. Kokubu's Area Company.

　

・・・ In the future, attractive products and services will be lined up here. It's great.

　　　Why don't you take a look at this site?

Kokubun Group Headquarters, Ltd.

1-1-1, Nihonbashi

03-3276-4121 (Public Relations Section, Corporate Planning Department)

Reception hours 9:00 to 17:30　※Excluding weekends and holidays

Click here for the website of Kokubun Group Headquarters

⇒　http://www.kokubu.co.jp/

 

 

Take a walk from Nihonbashi and move toward Shinkawa. I was hungry on the way, so I had lunch at the Western restaurant "Tarbou".　

This shop is a wonderful shop where the honest husband's personality comes out as it is.　

When you hear hamburger Napolitan, you don't choose middle-aged or older people, but for some reason this is a mysterious dish that you can eat Sarah. It also comes with miso soup with a light flavor with vegetable soup stock.

It is also attractive that the price of Saturday lunch is the same as that of weekdays.

Try it.

　

Walked from Nihonbashi district to Shinkawa district. Stopped over at cozy restaurant "Ta-bou".

The food is just fine! Cooked by the owner chef neatly and faithfully, like his personality.

My favorite "Hamburg Steak with Napolitan Pasta" sounds very strong taste dish and not so many seniors will not order usually. But when it comes to this restaurant, amazingly, even seniors can enjoy such dish served with vegetable based miso soup.

Also, the place serves lunch on Saturdays with the same price as weekdays. Isn't this wonderful?　

　

　

　

5-8 Shinkawa 2-chome, Chuo-ku, Tokyo

 

 

In Nihonbashiodenmacho, "Kusa City" was held on May 27!

　

Kushishi City is a festival that became the predecessor of Bettara City, which has continued since the middle of the Edo period. Bettara City is held in October, and is a city standing on the day before "Ebisu-ko", where nearby residents wishing for business prosperity worship Ebisu-sama and invite close people to hold a comfort party. Various things such as Ebisu-ko, year-end necessities, and pickled vegetables are sold, and they are still very busy today. Its predecessor was "Kusashi City". It seems that he was called because he sold unsold galactors and riverbanks.

The city was revived four years ago. It was held in May of fresh green so that it would be paired with Betara City in autumn!

　

By the way, the modern Kusha city has become one of the highest-level gourmet festivals in Chuo-ku, without being ridiculous. The venue is Ebisu Street, just a short walk from Kodemmacho Station. It's a thin and short street, and the scale is small.

　

Yeah! But!

　

The store opening level is amazing. It's not a so-called event gourmet, but a long-established and popular store nearby offers a serious taste at a low price. It's very delicious no matter where you eat it. I don't have anything. There is also an eat-in and take-out. Great!

　
Please check the official website for details. → Nihonbashi Hisashi City

Starting with Nihachikai, La Farina, Restaurant Katsura, Manrai Senkaku, Nihonbashi Benmatsu, and nowadays a lot of attention! At last, an employee cafeteria.

　

　

　

One of the most popular food products was Co-op sales.

　

　

Click here for the eat-in corner. It's cool.

　

　
The product sales are also substantial.

Good items such as kendama, bags, sketchbooks and stamps are lined up cheaply. There is also a service where you can freely press the stamp on the purchased sketchbook!

　

　

There are fewer people than the city, so you can relax. There is also a corner for children.

　

On this street there is also a shop of HARIO, a popular glass manufacturer.

　

　

　

　

And there is also a gallery that is irresistible for art lovers.

　

　

　

Currently, we are holding a Bijinga Borderless Publishing Commemorative Exhibition. The popular beauty painters of this world are competing for handbrushes, making it a very sweet space. For more information, please visit the official website. → Miurajiro Gallery

　

It is less than a 10-minute walk from Ebisu Street, where the city is held, to Nihonbashi Mitsukoshi. In this city, the holding time is from 11:00 to 17:00, which is very healthy! Under the sun in May, leisurely delicious rice, bargain shopping, and tour the gallery. It will be held next year, so if you are interested, please come and play. I recommend an early time!

　

 

 

　

Today, we talk about Saga beef, one of Japan's leading brand beef.

　

Saga beef is named only one of the finest Japanese black beef from Saga Prefecture, and its quality is nationwide.

It boasts one of the best brands of beef.

　

Saga Prefecture is the smallest prefecture in Kyushu, but there is a lot of charm that overflows.

It is packed with many attractions such as hot springs, scenic spots, and ancient archeological sites, so I visited before.

During a short trip, it was not possible to have Saga beef slowly in the prefecture.

This time, we report that we have fully enjoyed it in Chuo-ku.

　

PUZZLE GINZA, directly connected to Exit 5 of Ginza 1-chome Station.

More than half of the tenants are Ginza's best flesh spot, a restaurant that focuses on meat dishes, and now attracts the hot gaze of carnivores living quietly in the neighborhood.

　

　

The Saga beef restaurant Sagaya Ginza is located on the 6th floor of the puzzle Ginza.

Using domestic and overseas cooking methods, weave seasonal ingredients and provide Saga beef in various styles.

Yes.

　

On this day, we ordered "wine pairing" for "Saga beef omakase course".

Wines carefully selected according to the course dishes are served in a timely manner, so brands and dishes are served.

You can easily enjoy the mariage without worrying about the varieties.

　

　

Then, I would like to introduce the whole course.

　

Summer vegetable terrine

A bowl that looks like a beautiful "mari" has a hammered franc

　

Chef's carefully selected Saga beef yakiniku with roaster
We had three kinds of tan, tie, and sirloin in each sauce.
Sirloin is sukiyaki with burdock sauce from truffle and Karatsu in spring.

Even if you use a private room, the chef bakes meat in front of you.

　

Saga beef is used for homemade dandan noodles meat miso.

　

Saga beef steak (lamp meat)

Transparency sauce made with refort (Western wasabi).

　

Rice Iidako and canola flower clay pot are cooked.

　

Upper left: Wrap Saga beef tartar with white asparagus in seaweed from Ariake.

Upper right: Fry of Saga beef and tara buds with homemade truffle sauce

Lower left: The rice is the best dried bonito, along with incense.

Lower right: Seasonal dessert by patissier

　　　　A compote of sweet and sour tropical fruits in the meringue.

　　　　Sweet Muscat dessert wine is paired.

　　

Saga Ureshino Tea Gyokuro Water Discharge

HARIO's water, headquartered in Chuo-ku, was used to take out Ochanomizu.

Dripper. It is a device that can drop water one drop by one. Actually restaurant

I saw it for the first time. Ureshino tea extracted over a long period of time.

The mouthfeel was extremely mellow, and it was very sweet.

　

As you taste the dishes colored in Arita porcelain vessels that evoke the memories of Saga, you can enjoy them.

In the glittering city of Ginza, my heart was completely traveling around his land.

　

This restaurant has a large selection of sake, including Saga's locally brewed sake, and other Japanese sake.

It seems that the number of customers from overseas such as Hong Kong, Taiwan and Singapore is increasing.

　

Chefs who have experience in training in Italy are very good at communicating in foreign languages.

I was humble if I didn't, but it was an elaborate dish that would make my eyes and heart enjoyable.

I think hospitality is more than enough to be transmitted to visitors without words.

　

In addition, Sagaya Ginza is a group of ultra-technologists active in the world.

A new food space where food and digital art are fused in collaboration with the Lab.

"MoonFlower Sagaya Ginza, Art by teamLab" is being developed every season.

It is a world that does not require words. If you are interested in an unprecedented food experience, please contact us.

Please pay attention to that.

　

　

　

Saga beef Sagaya Ginza (Sagaya Ginza)

2-5-19 Ginza, Chuo-ku PUZZLE GINZA 6F, puzzle Ginza
０３－６２６３－０７８２

Ginza 1-chome Station, Ginza Station, Yurakucho Station

Please check the website for details. http://sagaya-ginza.com/info/#holiday

　

 

 

This is rosemary sea, which covers "gifts and I enjoy myself" in an integrated manner.

　

Genyada Namadaya is a traditional and formal restaurant located in Nihonbashi Ningyocho.

Last time, I talked about the history of the Hamada family.

Click here for the previous article.

⇒/archive/2018/05/post-5282.html

　

This time, I would like to explain about dishes and hospitality.

Hirohito Ito, General Manager of the Genji Store Hamada Family, took care of me.

Then...

The Hamada family has been in business for 106 years this year.

While incorporating the wind of the times into the old-fashioned way, we continue to preserve the tradition of the restaurant carefully.

You can enjoy not only seasonal dishes with a heart in one bowl and a bowl, but also the depth of Japanese culture drawn in harmony with the whole harmony, such as hospitality tailored to each seat and the preparation of the tokonoma that changes each season.

The food is...

You can enjoy a traditional Kaiseki cuisine that makes the most of the blessings and colors of the season.

What is valued is the deliciousness, the beauty of the arrangement that condenses the seasonal feeling on each dish, the beauty of color, and elaborate delicate taste and skill.

It seems that the essence of Japanese cuisine that resonates with the five senses is made with heart only for customers who come to see that day.

What's the dish?

The food is completed only after it is served in a bowl.

Of course, the Hamada family is very careful about choosing a bowl according to the menu.

All of them are beautiful masterpieces, all of which are made by masters.

You can enjoy vivid harmony similar to a single width picture.

Hospitality...

If you are entertained, the business negotiations will proceed, and if you have a dinner, the seat will be relaxed, and both the landlady and the girl will do their best to provide meticulous hospitality according to the seat.

This seems to be the reason why it has been loved by political and business circles and other key figures overseas.

Preparation (placing furnishings and adjusting the interior decoration) ...

Real hanging scrolls and ikebana, depicting the changing seasons in tokonoma.

A well-maintained Japanese garden that changes its expression depending on the season.

The paving stone at the entrance with fresh water.

In all the preparations, attention is paid to the details and elaborate.

Sukiya style...

The Genji store Hamada family, which was rebuilt shortly after the war, is one of the few buildings in Tokyo in Sukiya style.

Together with the garden that changes its expression every season, it has a neat appearance of Japanese architecture.

Sukiya style, which originated in the tea ceremony, is an architectural style that eliminates fancy and finds beauty in a simple form.

The interior of the Juraku wall, which houses deep shadows, has the warmth of wood and a slight scent of tatami mats.

In summer, there are a total of eight parlors that replace blinds shoji, mainly digging tatsu rooms.

Geishas ...

"Yoshicho" is one of Tokyo's Rokuhana-gai.

The Hamada family is also committed to the continuation of the Hanayanagi world as a traditional culture.

　

The current president of Genji store Hamada family is Yoshihiro Mita.

This is the grandson of the founder Gosaburo Mita.

He is also the President and Representative Director of Meijiza Co.

Mitsumasa Mita, Production Manager of Meijiza Co., Ltd.

Earlier, I had an interview at Meijiza's movie "When the Prayer Curtains Down" location tour 10.

　

・・'- This is the second consecutive introduction.

Genji store Hamada family

3-13-5, Nihonbashiningyocho

０３－３６６１－５９４０　　　　　FAX ０３－３８０８－０８０１

Business hours <day> 11: 30-15: 00 (Open only on Wednesday, Thursday and Saturday)

　　　　　<Night>　１７：３０～２２： 0０

Regular holidays Sunday and public holidays

Total number of rooms 8 (2 to 60 people)

Cooking unit price <day> 15,000 yen per person/25,000 yen

　　　　　　　　　　(15% service charge, excluding consumption tax)

　　　　　　<Night>　30,000 yen/40,000 yen/50,000 yen per person

　　　　　　　　　　(20% service charge, consumption tax excluded)

※　All reservation is required.

Click here for the homepage of the Genji store Hamada family.

⇒　https://hamadaya.info/