Chuo-ku Tourism Association correspondent blog

A morning walk in Ginza on holidays

As I walked with rubbing my sleepy eyes,

The show window caught my eye.

Window with the light on

　This is not the case.

I felt a little lively yesterday.

We are preparing for the opening of the store.

Saturday today too

It will be crowded with many customers.

 

 

Hatchobori was buried during the Kanei era, and a waterway called Hatchobori in eight towns (approximately 873m) was excavated. After the Teramachi era from 1611 (1611) to 30 years, the Shimomachi district and the Meiji Restoration, which changed into the "Kumiyashiki of Yoriki Concentric" Shimomachi district.　Hatchobori, which became a burnt field in the Great East Japan Earthquake of 1923, and Nishi Hatchobori 3.4-chome was completely destroyed in the US incendiary bomb in 1945 ... now a town where shops, office buildings, and condominiums are lined up neatly.　　◆The 50th anniversary commemorative magazine "My Town Hatchobori" Web version of the town council establishment

(Aside from) My ancestors were Nishi Hatchobori 4-chome, and since the Edo period, Edo Komon and embroidery were the family business, but due to the Great East Japan Earthquake, there were no business closures or historical materials.

　

<Start> Hatchobori Station A2 → "Hatchobori (Sakuragawa) Ruins, Sakuragawa Park" → "Hibiya Inari," → "Monument of Takenori Horibe" → "Kameshima Bridge"

In the Edo period, Kameshima Bridge, where Funami Bansho was located, see the Kamejima River, Nihonbashi Suimon, and Sky Tree from Hashigami.

　

Walk at Hatchobori 3-chome (Heisei-dori) → Watch out! Lotus cutlet curry "Rodan" → portable shrine, a Shinto-Buddhist store, Sangoro Akiyama Shoten → Hatchobori Suzuran Street → Japanese sweets Nishi-Hatchobori "Aoyagi" → Japanese sweets "Hatchobori Iseya" → "The site of Hatchobori's power and concentric mansion" <goal>

　

↓"Aoyagi" was founded in 1920, and the third generation recommendation is "Ajikaku" and "Chrysanthemum" of the National Confectionery Tourism Expo Honorary Daikin Award plaque ... Raw Japanese sweets with beautiful and masculine taste! That's right.

　

↓"Hatchobori Iseya" ... Since its establishment in 1907, we have been particular about rice cakes and beans, "Don't degrade the quality" ... We have been protecting from our predecessors and trying to keep tea sweets that we usually use without hesitation. "From HP,"

　

 

 

　Do you remember a few years ago that "eat raw oil" became popular in the spicy boom? The larva oil of this Asian dish "Nanashin" sparked the "eat larva oil" boom.

　

　

If you go at lunch time, even if you order noodles, a large amount of lar oil will come out on the cup in small rice.

(I will also give you a paper apron for honey.)

"Don't eat with raw oil!" It's said, and eats rice with a teaspoon of larva oil. Rela oil has little oil (about 20%) and it is Rela oil as a side dish with plenty of ingredients. It's more spicy than I imagined!　But I don't know the ingredients, but it's fragrant and tasteful "eat lar oil".

　

　

　You can buy this raw oil as a take-out. (Surely 500 yen or 600 yen) For highly popular evidence, we also ship from nearby Pelican flights to rural areas almost every day.

　

However, it is in this lar oil and plastic container, but after taking it home, transfer it to a wide container such as a jam bottle and use it. Otherwise, a small amount of oil comes out at first, and most of the ingredients remain, making it difficult to remove.

In addition, the dish of "Nanashin" seems to be a dish that boasts dandandan noodles.

We don't like special spicy foods, but if you add this litter oil, you will improve the taste of one rank and tuna, such as commercially available dumplings and ramen!

　

　2-7-12 Nihonbashi Ningyocho 2-chome, Chuo-ku, Tokyo 03-3665-2201 Sunday regular holiday

 

 

Directly connected to Kabukiza Theater
Escalator at Higashi-Ginza Station
A little on the earth
Kabuki Inari Shrine is enshrined here.

　

The origin of the foundation is unknown.
enshrined deity is also known as Kabuki Inari Daimyojin.
To improve performing arts and crafts, attract customers and prosper business
It's said that there's a good fortune.

　

Every year in early November, we visit all 11 shrines and temples around Ginza.
It may also become one of the "Ginza Hatcho Shrine Tour"
In Inari, during the "Haccho Tour" period
I've got a stamp, but I've got a stamp.

Recently, vermilion seal stamp can also be awarded throughout the year.
It became a notice in front of the shrine.
I'm going to do it.

　

Kabukiza Gallery on the 5th floor of Kabukiza Tower
At the souvenir shop "Rakuza", which is attached to the side.
If you pay 300 yen for the first-earning fee, you will be charged.
I asked Mr. vermilion seal stamp to write the date.
You can receive it.

This is the Kabukiza Gallery.
https://www.shochiku.co.jp/play/kabukiza/gallery/

　

For vermilion seal stamp fans,
In conjunction with the award of vermilion seal stamp at Fukutoku Shrine in Nihonbashi.
New vermilion seal stamp has been increasing in recent years.
The tour of temples and shrines in Chuo-ku is also more attractive.

　　

 

 

　

Do you know the attracting Hagi potter "Tsukasa Kaneko" now?

　

Speaking of Hagi ware, wabisabi. It's in the opposite direction. Meanwhile, a pop, cute and slightly poisonous color Hagi ware appears. The Hagi ware, which has often been talked about among lovers, is Tsukasa Kaneko's work! The exhibition and sale of Tsukasa Kaneko was held in Ginza Mitsukoshi.

There is also a gacha.

Kaneko is from Hagi City, Yamaguchi Prefecture, and is still working with an atelier in Hagi City. It's often talked about, but it's hard to actually see it in Tokyo. Ginza Mitsukoshi has already ended, but Nihonbashi Mitsukoshi will start an exhibition and sales event in late July! Before that, I would like to introduce Kaneko's work.

First of all, this is the very popular teapot.

There is a tea strainer net inside, so you can put tea leaves as it is. And the lid can be bought in combination freely. It's easy to hold and all are cute.

Next, it's a platter. Please take a look at it. It is very elaborate, made by hanging paints one by one and rotating 360 degrees.

And here!

Little size set of tea cups and saucers. It seems to have been made as a milk pitcher, but it can also be used for children. The price is reasonable, so it will be appreciated if you prepare a full set and give it a gift.

This is a kaleidoscope.

This exhibition "Kyoka Suigetsu" is a word that expresses ephemeral and beautiful like a phantom, beauty that cannot be picked up, and depth that cannot be explained, but the main theme is kaleidoscope. The world you can see when you look into this beautiful kaleidoscope....Please look forward to it!

Looking at the image above, do you see that the light is transparent?

Among the works exhibited and sold this time, there is a series of "Hagi ware, which is transparent like glass" made of new materials. When you actually see it, it's a strange feeling. It looks like the soil is transparent...。 And it was made using this material.↓

It's a lampshade.

There are several exhibits, from small stand-type to large umbrella-type that can accommodate the living room. It's a soft and eye-friendly light.

There are also stylish mushrooms!

How was it?

Even though it is colorful and gorgeous, it has the unique wabisabi and dignified atmosphere of Hagi ware. The real thing has no flashy impression at all.

This coloring and the composition of the handle cannot be done with a brush. How is it?...？ If you are wondering, please ask Kaneko at the venue. "Now, I see....Was that right?...That's right!

This is Kaneko's Hagi atelier. It's very fashionable.

I saw a demonstration here before. It's very interesting and I want to try it myself! It was a beautiful work. I would be glad if you could do workshops in Tokyo too....。

How was the "Kyoka Suigetsu Tsukasa Kaneko Ceramic Exhibition" that was given with a lot of images? Only pottery that can be used daily, the price starts from several thousand yen. The event will be held at Nihonbashi Mitsukoshi from late July. It is a work hard to see in Tokyo, so if you are interested, please check it out!

 

 

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