Chuo-ku Tourism Association correspondent blog

A while ago, it was performed at Shimbashi Enbujo this month.
I went to see Yoji Yamada's production "The Earth of August".

The stage is Manchuria Film Studio during the war.
Each of them is in a difficult situation, but they are connected by cross-border bonds.
This is the story of young people who dreamed of a movie.

The content is against the background of the war, so "It was fun!" In that case
I don't have it, but it was a stage that resonates with my heart.

This is the third time that I have visited Shimbashi Enbujo to appreciate it.
After all, I really like to see souvenirs.

　

There is also a small souvenir that seems to be so cute.

There are a lot of fun going to the theater.

 

 

 

Ginza Restaurant Week is held every year from the second half of October to the first half of November.

This means that restaurants in Ginza can be eaten for 3,000 yen for lunch, regardless of genre.

This time, I tried sushi.

I've never been sushi in Ginza until now (I bought Kubei's Ehomaki).

Because there are so few things you can eat.

 

When I was a child, the raw material smelled raw and I couldn't accept it, and I could only eat shrimp or eel.

I went to delicious fish places such as the Sea of Japan and said, "Because this is different."

After eating, I thought "I was deceived again" (laughs).

 

After the age of 35, it became possible to eat it if it was flattened.

I began to think it was delicious.

 

My husband likes sushi, so I can eat more in the last 10 years. 

Sea bream and sea bass can now be eaten well.

If tuna is a big toro, you can eat it as meat (laughs).

 

That's why this time it is located on the second floor of Natsuno Honten, a shop specializing in chopsticks.

I went to a sushi restaurant named Aoki.

I can't eat shellfish, and I am

I told you that my master could not eat shellfish.

 

It's 3000 yen with 9 sticks and red soup.

You can hold it in front of you, so it will double the deliciousness!

Hirame kelp tightening, engawa, Nakatoro, Shimaguro, Kohada, shimesaba, shrimp, Anako, boiled octopus.

 

 

 

 

 

For me, the flat kelp tightening was the best.

And Nakatoro also went well.

The tuna was pickled, so it didn't smell much raw.

I wasn't good at shining things.

After all, I was impressed that it was delicious.

 

 

 

 

By the way, my husband ordered an additional amount, but 1000 yen per tan!

But it seems that it was very delicious with its original taste.

 

I originally love sushi rice, so I love sushi rice.

I wonder if sushi is good from now on.

Also, I would like to inform you of delicious sushi information.

 

The homepage of Sushi Aoki

 

 

 

 Mr. Mikasa Kaikan in Ginza, Chuo-ku. It has a history and is famous for its delicious food, so I think many people know it.

 

 

It seems that this Mikasa Kaikan provided the first fried chicken at the restaurant.

According to the website of the Japan Karaage Association, "Modern Karaage" appeared on the restaurant menu around 1932 in the predecessor of the current Mikasa Kaikan Co., Ltd. (Ginza 5-chome, Tokyo). That's it. "

 
Examples in the menu table of Mikasa Kaikan↓
Fried chicken with fried sesame salt and mustard.
A gem that is polished with a secret sauce and a technique that has been handed down.
3 ￥600 5 ￥1,000

 

Mikasa Hall
http://www.mikasakaikan.co.jp/restaurant/yoshoku/ginzayoshoku-mikasakaikan/menu

Japan 'KARAAGE' Association
http://karaage.ne.jp/whats/2011/01/karaage-rekishi.html

 

 

The place where the radio was recorded was Kyobashi, so I suddenly found a shop on the Ginza 1-chome road that I don't usually go through.
Ginza bakery

What? Is it a bakery? After recording, I stopped by thinking of going to buy bread.

 

Then it's not a bakery, but a baked confectionery shop.
A very nice store manager told me a lot, and in fact our shop is that ginbis.

Oh, oh? That ginbis? Is it a thin sesame biscuit and a tattery animal?
And Ginbis' gin was Ginza's gin.
I had been in Osaka since I was a child, so I didn't have the head of a Ginza company.
 

Originally, a confectionery called Miyamoto Seika opened a sales office and restaurant in Ginza and changed its name to "Ginza Bakery".

And the biscuit called Gibisco received an award, and the company name was changed to Gibis Co., Ltd.

I heard that the thin candy was asparagus, and I remembered it was such a name.
 

　

 

It seems that this shop actually has been pre-opened since it was pre-opened in February.
We are now exploring various things that will become signboard products, and it seems that it will be grand opening after the product is completed.
I hope that you will be able to make a very special product! That's why I'm looking forward to it.
 

　

 

 

There are a lot of cookies, and there are cafes on the first and second floors, so there are some cookies along with coffee. ♪ It's a place where you can do it.

I bought a thin asparagus biscuit (potato).
There are plain, green soybeans and potatoes, but they are softer and crisper than asparagus.
And I'm glad that it's not fried in oil! It went well with wine.★
 

　

 

And there are such products~ (* ^^*)
There is a biscuit sandwiched with fresh cream inside. It's cold, so the biscuit is fluffy and looks like castella.
But it's not a strong egg castella, but it's soft with the savory taste of biscuit. It's my favorite taste and texture.

 

　

I had this sandwich and coffee for a taste (*^^ *)

 

I would like to go back to the grand opening.★

 

Ginvis's homepage (There were a lot of products I didn't know)

 

 

 

 

"Mikimoto Jumbo Christmas Tree" is displayed at "Garden Plaza" in front of Ginza Mikimoto Main Store, which has been adding color to the Christmas season on Ginza Street since 1976 as a winter tradition.

The 36th tree this year was lit on November 16th.

The exhibition period is until December 25.

Lighting time is from 11:00 to 22:00.

A large fir tree of about 10m high and 30 to 40 years old, said to have been taken root by a large trailer from Hokkaido.

The theme of 2013 is "Jewelry Box".

Inspired by a jewelry box, approximately 7,000 new multicolor LED illuminations with original specifications that change to 12 colors are newly adopted, and at the base of the tree, an object imitating a 12-month birthstone ring is placed.

Every hour, you can enjoy the illuminations of music and light.

 

           

           

 

 

 

 From 17:30 on November 12th, sake, shochu and local beer makers from the three prefectures of Tokyo (Tokyo, Kanagawa, Chiba and Yamanashi prefectures) gathered at the Phoenix Hall on the 2nd floor of the Ginza Phoenix Plaza to hold an exchange meeting with breweries and breweries.

In the three prefectures of Tokyo, there are many sake brewerys that have inherited the tradition since the Edo and Meiji eras, and are dedicated to sake brewing.

From the right side of the entrance, "Chiba", "Kanagawa", "Yamanashi" and "Tokyo" are lined up, and "shochu", "local beer" and "warm corner" are set up in the center.

One of the great attractions is that you can enjoy the tasting and hear the "hot story" of "making" directly with each brewery.