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.

　

 

 

"Tsukiji Lion Festival" at Namiki Shrine in Tsukiji. This year is the main festival once every three years, and on June 8, the Funa imperial procession, which was held during the Edo period, will be restored. After going out from Tsukiji Market to the Sumida River for a water festival, proceed along the Tsukiji River, which runs between Hamarikyu and Tsukiji Markets, and imperial procession to Ote-mon gate Bridge in Hamarikyu.

　

A free observation space on the 46th floor of Carletta Shiodome, right above the Ote-mon gate Bridge. I could see Hamarikyu on the right, Tsukiji Market on the left, Sumida River on the top, and Tsukiji River on the middle, portable shrine on the imperial procession.

　

I came down from the 46th floor to the Ote-mon gate Bridge in Hamarikyu. This bridge, which straddles the Tsukiji River, is also called "Nanmon Bridge". In the past, the Tsukiji River and the Shiodome River flowed in the form of contact, but the upstream of each river has been reclaimed. It is only around Hamarikyu that is pouring water, so it is a valuable place where the remnants of the past remain.

　

What kind of landscape was spreading in landfilled and now the highway is running? Let's walk a little along the old river and think about the scenery that used to be near the waterside.

　

　

　

[Along the old Shiodome River]
The area where old railroad crossing traffic lights are left (1). The name of the town here is Ginza, but in the past it was called Kiboricho. At present, this place where the Ginza Post Office is located was a large Renaissance-style building of the Ministry of Communications from the Meiji era to the Taisho era.

It seemed to be facing the Shiodome River and facing the direction of Shimbashi, and there was also a telecommunications museum in the building. Unfortunately, it was burned down in the Great Kanto Earthquake, but in this era there was a waterside landscape that could not be imagined along the current murderous highway.

　

　

　

Sendai Bridge on the Tsukiji River.
It seems to be a bridge that was not in the Meiji Taisho era, and was built as a reconstruction bridge after the Great Kanto Earthquake. In the Edo period, a bridge called "Sendaibashi" was built around here, so it must have been named after that name.

　

The shape was a bridge called a "reconstruction station-type bridge" created by the Reconstruction Bureau, and was a type of bridge that was built on several nearby rivers. Among them, this Sendai Bridge may have been particularly beautiful, and it can be felt by looking at the remaining main pillars and railings. In fact, it seems like that.

Unfortunately, there is a park space on both sides of the bridge, which makes it impossible to see the exterior of the former Sendai Bridge.

　

I would like to think again about why this bridge was built especially beautifully.

　

　

　

Around the Tsukiji River Remains and Mannen Bridge

A statue of the famous dog Tiroli in Tsukiji River Ginza Park near Mannen Bridge. There were many picturesque architectural landscapes in the direction of "Mannen Bridge" and "Uneme Bridge" where Tyroli is facing. It was said that it was located between the foreign settlement in Tsukiji and the brick street in Ginza, so a mixture of Japanese and Western styles was formed. I would like to take a look at it.

　

Before the Great Kanto Earthquake of the Great Kanto Earthquake

From the Tsukiji side, take a look at the Ginza (Kiboricho) side over the Saijo Bridge. The building on the left is the Ginza 6-chome Square Building, which used to be home to Nissan Motor's headquarters. On the right side of Miyuki Street is the Jiji Communication Building (3), which used to be the Ginza Tokyu Hotel building.

During the Taisho era, the large government building of the Ministry of Agriculture and Commerce (2) was lined up here, and the Tsukiji Seiyoken was lined up to the right (3), and along the Tsukiji River, it looked like a Taisho era romance.

　

"Ministry of Agriculture and Commerce" is a Western architecture called the French classic style, and was designed by Takamasa Shinie in 1891 (Meiji 24). It is said that there was also a product display station where samples were displayed for the purpose of encouraging agriculture, industry and commerce, and played a role as a place for breeding industry policies and public-private cooperation.

　

On the other hand, the place where the next Tsukiji Seiyoken was built was called "Samemachi" at that time. Seiyoken has a long history and opened in 1872 (Meiji 5) at Baba Sanmon in front of the Imperial Palace. However, on the day of the opening, he was burned down by "Ginza Fire", so he moved to Kibiki-cho. The following year, he built a new building in this area of the neighboring town of Saimen, and started full-scale operation of hotels and restaurants.

　

Tsukiji Seiyoken contributed greatly to Civilization and enlightenment in the early Meiji era as a restaurant serving authentic Western cuisine. Considering that it led to the spread of Western cuisine after that, its historical significance was significant.

The building was rebuilt in 1909 (Meiji 42), designed by Jan Lettzel in the Czech Republic, and made the Tsukiji River gorgeous. He is also known as the designer of the Hiroshima Prefectural Product Exhibition Hall, which became the Hiroshima Peace Memorial Museum.

　

Unfortunately, along with the neighboring Ministry of Agriculture and Commerce, it was destined to be burned down by the Great Kanto Earthquake.

　

　

　

After the Great Kanto Earthquake of Mannen Bridge

Around the Mannen Bridge, the Tokyo Theater opened in 1930 (Showa 5) after the earthquake. It is said that the heavy figure was also proud of this area (4).

Since the nearby Kabukiza was destroyed by fire in the Pacific War, there were times when the East Theater, which survived the disaster, became the center of Kabuki after the war, but it was rebuilt into the current building in 1975 (Showa 50). I have.

　

　

　

"After the Great Kanto Earthquake of the Great Kanto Earthquake"

After the earthquake, Shimbashi Enbujo in Kibiki-cho was completed in 1925 (Daisho 14) next to Saijobashi (5).

Construction started before the earthquake, but the completion was extended due to the effects of the earthquake. It is said that this place was where the Tsukiji River was refracted in a crank shape, and before it was built, dense trees were growing. It is said that the moss was the first "go east."

　

Designed by Eizo Sugawara, also known as the designer of Ginza Lion. On the outer wall, there was a terracotta decoration (decorative decoration) that was popular during the reconstruction period of the earthquake, which was one of the features of this building.

　

It was rebuilt in the current building in 1982 (Showa 57). When you enter the lobby from the front entrance, you will be greeted by a square wooden decorative wall. This is made by copying the pattern of terracotta. Late May is the season of "East Odori" every year, and this year marks the 94th anniversary.

　

　

　

In this way, along the Shiodome River and the Tsukiji River, there was a waterside landscape with architecture that people at the time wanted to make postcards. However, it is really disappointing that we have no choice but to imagine that landscape now.

　

Now, the Metropolitan Expressway runs on the Tsukiji River as if sewing the bottom of the former river, but there is a plan to cover it and make it a large park. If you cover it, you may lose some of the remaining waterside features.

　

However, I would like to think positively that it would be a good thing if we could leave a better landscape for future generations than now.

　

 

 

It's rosemary sea, which makes an essay on "gifts and enjoy yourself".

Hakutsuru Ginza Style (HAKUTSURU GINZA STYLE), which is a repetitive explanation, was set up for the purpose of transmitting a lifestyle with sake from Ginza here.

Since 2006, various seminars on sake have been held mainly.

Click here for past articles, "Seminar classrooms are like this" that can be imagined of classrooms.

⇒　/archive/2017/05/post-4353.html

This time, I would like to introduce six seminars from late June to July, which are currently being recruited.

This time, we also took care of Hakutsuru Sake Brewery Co., Ltd. Hakutsuru Ginza Style Fukumoto.

Then...

Beginning summer with sake and Edo wind chimes!

Evening cool-down party where you can experience painting

June 20 (Wednesday)

　　　Lecturer: Shinohara Wind Chimes Honpo Emi Shinohara (Emi Shinohara)

　　　Participation fee: 5,000 yen (with lunch box, sake, painted wind chimes and souvenirs)

　　　Time １８：４５～２０：１５

　　　Application deadline: Wednesday, June 6

We will invite Edo wind chimes craftsmen who convey the Edo atmosphere to the present and hold a seminar.

You can learn about the history of Edo wind chimes and how to make them.

You can actually experience painting wind chimes and take it home as a souvenir.

Why don't you cool down in the evening with seasonal lunch boxes and sake while enjoying the sound of Edo style bells?

Toast with sake from "MADE IN Ginza"!

Held on June 29 (Fri)

　　　Lecturer: Mr. Kosho Daito, Hakutsuru Sake Brewery Laboratory

　　　Participation fee: 4,000 yen (with lunch box, sake and souvenirs)

　　　Time １８：４５～２０：１５

　　　Application deadline: Wednesday, June 13

We will hold a seminar where you can taste freshly squeezed sake prepared in Ginza using the sake rice "Hakutsurunishiki" cultivated on the roof of the Hakutsuru Ginza Building.

You can learn the basic knowledge of sake brewing while actually observing the fermentation process of moromi (moromi).

You can also visit the "Hakuzuru Ginza Tenku Farm" on the rooftop of the Hakutsuru Ginza Building.

It cools and refreshes in summer

"Summer Sake" seminar where you can feel cool with sake

Held on July 5 (Thursday)

　　　Lecturer: Kentaro Fujiwara (Kentaro Fujiwara)

　　　Participation fee: 4,000 yen (with lunch box, sake and souvenirs)

　　　Time １８：４５～２０：１５

　　　Application deadline: Wednesday, June 20

This seminar has been booming in recent years, with the theme of summer sake "Summer Sake" to drink in summer.

Sake is a rare sake in the world, "good to cool, warm and good" sake.

This time, you can learn about sake suitable for cold sake, its characteristics, and how to choose it along with the basic knowledge of sake.

You can enjoy recommended drinking in the hot summer season and sake cocktails for summer on the spot.

The charm of "Nada no Sake" spoken by "Toji" of Hakutsuru

Held on July 12 (Thursday)

　　　Lecturer: Mr. Mitsuhiro Ban, General Manager of Manufacturing Division, General Manager of Manufacturing Division

　　　Participation fee: 4,000 yen (with lunch box, sake and souvenirs)

　　　Time １８：４５～２０：１５

　　　Application deadline: Wednesday, June 27

We will welcome Toji, the chief executive of sake brewing, and will fully showcase valuable stories that you can't usually hear, such as stories about sake brewing sites, trivia and hardship stories.

The deep world of sake, the door is open.

Seminar to enjoy the sake sherbet "Mizore Sake"

Held on July 19 (Thursday)

　　　Lecturer: Shogo Kakoi, Hakutsuru Sake Brewery Laboratory

　　　Participation fee: 4,000 yen (with lunch box, sake and souvenirs)

　　　Time １８：４５～２０：１５

　　　Application deadline: Wednesday, July 4

This is a sake seminar with the theme of "Enjoy summer."

You can experience the mysterious liquor "Mizore Sake" that freezes in a sherbet shape in a glass.

A valuable opportunity to enjoy a new sensation of sake that melts softly and spreads in your mouth.

This seminar is very popular with women who are easy to drink like a dessert and usually do not drink sake much.

[Free participation] <Seminars that can be selected twice (morning and afternoon)>

Summer Vacation Parent-Child Seminar What can be made from rice and water?

Held on July 27 (Fri)

　　　Lecturer: Dr. Takafumi Kubodera, Ph.D., Agricultural Science, Hakutsuru Sake Brewery Laboratory

　　　Participation fee: Free (with souvenirs)

　　　Time 9:30 am to 11:30 am

　　　　　　13:30 pm - 15:30 pm

　　　Participation: 4th to 6th grade elementary school students and their parents

　　　　　　　　(Accompany siblings can also participate in advance.)

　　　Application deadline: Sunday, July 1

Under the theme of "What can be made from rice and water", this seminar is for elementary school students to learn about traditional Japanese food culture in an easy-to-understand manner.

You can enjoy learning about familiar fermented foods and sake through experiments, quizzes, and experiences.

You can also visit the Tenku Farm, a rice field on the roof of the Hakutsuru Ginza Building, which is not normally open to the public, and it is a good opportunity to experience nature in the middle of the city.

Participation fee is free and souvenirs are included.

How about free study during summer vacation?

※　Some changes may be made to the content.

※　In the case of a large number of applicants, a lottery will be held.

　　(Every seminar is popular. There is a high probability of a lottery.

　　For more information, please refer to the following website.

Hakutsuru Ginza style

（ＨＡＫＵＴＳＵＲＵ ＧＩＮＺＡ ＳＴＹＬＥ）

Ginza 5-12-5 Hakutsuru Building 7th floor

It's a building opposite the traffic light corner of Kabukiza.

Contact

Telephone 03-3543-0776

９：００～１２：００ ・ １３：００～１７：００

(excluding weekends and holidays)

Click here for details.

⇒　http://www.hakutsuru.co.jp/g-style/

 

 

I met a book that clearly shows the history of "River and Digging" in Chuo-ku

It is an Edo-Tokyo Historical Walk that follows the "River and Digging" 20 Remains "of PHP Shinsho"

The author is Tetsushi Okamoto, a book published in November last year.

Ginkgo Hachimangu Shrine, Ginkgo Inari Shrine (1-7-7 Kakigaracho, Nihonbashi, formerly surrounded by Doibori and Tokanbori) (page 71)

There is "Edo Tokyo History Walk", but when it comes to "tracing the river and digging", the content is almost in Chuo-ku.

Venus Inari Shrine (4-9 Nihonbashi Koamicho, the former Inaribori and the approach to the approach) (page 73)

Because it was almost in Chuo-ku, it was very interesting and interesting, and I read it out quickly in a row of scales from my eyes.

Kibikicho Nakadori (near the former Sanjuma Horikawa) (page 80)

Ginza, Tsukiji, Nihonbashi, Hatchobori, Ningyocho ... Even after the Meiji era, even after the end of Pacific War, Chuo-ku was "the Oriental Venice" where rivers and digging were surrounded vertically and horizontally.

Shintomi Inari Shrine (2-9-4 Shintomi, near the former Irifune River) (page 96)

In addition to rivers and digging, the history of the town, the origin of the street, the auspiciousness of shrines and temples, etc. are told along with abundant old maps and old photographs.

It is easy to understand the contrast between old photos and current photos taken from the same angle.

Municipal Akatsuki Park (7-19-1 Tsukiji, where there was once a triangular Akashibori) (page 113)

There is also a detailed "town walk guide" from the nearest stations and exits of Tokyo Metro and Toei Subway, which can be used as a walk.

Tepposu-dori (where the gunpowder was once flowing) (page 113)

I think that it may be enough to be a supplementary reader for the next Chuo-ku sightseeing test (only a personal opinion)

I recommend reading it.

 

 

　

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

　

 

 

If you live in Tsukiji, Ginza is a garden, so when the climate becomes milder.

I often walk along Harumi-dori St., Matsuya-dori, and Marronnier-dori.

The other day, the Tsukiji Police Station passed the headquarters of Yamato Transport Co., Ltd.

After opening in the opposite direction around Natural Lawson

I stopped by the wine shop I've been interested in.

　

I'm from my grandfather and father

Because the DNA of drinking was inherited.

He claims to be "a woman loved by Bacchus (the god of sake)."

He enjoys the days of sake and roses in every scene of life.

He also obtained wine qualification, worked as a wine importer, and worked as a wine importer.

If you travel, you will never go around the sake brewery Cave Distillery.

　　

On that day, there was a great deal from God.

The person in charge of operation of the wine shop

Isn't it Kobayashi sommelier, a friend of old knowledge?

Beethoven's "destiny" resounds at his ears. (Ah, God)

Mr. Shigeyoshi Kobayashi

A heavyweight with a career of 44 years as a bartender and sommelier.

"When I joined a hotel as a high school graduate,

If possible, the cooks and bartenders didn't want to be assigned.

For young people, a bartender is familiar with sake and women.

I didn't like it because I had a somewhat dark image."

Century Hyatt, which opened in 1980 (Showa 55)

(currently Hyatt Regency Tokyo) for a long time.

"But if you think now, it must have been fate.

There was a good person to whom I was assigned, and the surrounding environment was good. I've been blessed."

　

Changed jobs with the opening of Ginza Akasaka Palace.

Chef Hikoaki Tan, who took over the Akasaka Rikyu from Futoku Shu, was the chef.

In October 2004, at the Ginza Kojun Building

"Akasaka Rimiya Ginza Store" opened with a feeling of all senses.

　

＊Excerpts* because there was an interview with a chef at that time*

"In Ginza, I wanted to focus on wine.

That's why I called Kobayashi sommelier.

I was surprised that I had to put two large wine cellers.

You will see it as soon as you enter the store, so it will have an impact.

However, as a result, the sommelier's knowledge and customer service have been improved.

It had a great influence on other staff.

I think it was very good."

　

The next thing I was offered was

Nihon Syurui Hanbai, one of Japan's leading alcoholic beverage wholesalers

Real store operation of wine imported directly from importer.

In October 2012, we aimed at promoting PR and advertising of products imported directly.

Showroom and wine shop <Win's Window> opens.

It was a good location, just a 1-minute walk from the south exit of Yaesu, Tokyo Station.

In 2017, it was forced to relocate due to redevelopment.

　

But a regular customer says, "Don't go far!"

"At least a taxi distance within one meter!"

In September 2017, it was restarted in Higashiginza in a voice of aspiration.

　

When asked about the concept of the shop

●Every day, daily, 1 foam, 3 white, 3 red, and 3 red.

Glass wine (120m) is available.

You can check the taste at the mini bar corner and purchase it at a low price.

　　

●Community-based.

The Seller also sells it cold so that you can drink it immediately.

For workers, residents, and locals

I want you to use it as a wine cellar that extends your house.

"If you can't pull it out well, take it out!" That's OK.

　　　

●J.S.A. Sommelier J.S.A. Wine Expert Name Certification Test

There is also a set sale of wine varieties that are likely to be presented.

　　

I was also very surprised.

It was only about 12 times that I met Mr. Kobayashi again.

"The last time I met was a department store event.

You've had a drink of Vuve Crico."

Amazing words. ！

I forgot to keep it clean until I was told, but

Sure. 。 。 That's right. 。 。

The memory is vividly revived. 。 。

The memory of the bartender.

　

Mr. Kobayashi's mature customer service and the wealth of life experience

The thread of conversation is connected, and even though it is a wine shop, stay long

The depth of pockets that I'm going to talk about my life.

It is a place where you can always get something other than "buy wine".

　

<Win's Window>

Location 〒104-0061　

3-14-1, Ginza, Chuo-ku, Tokyo

TEL: 03-3541-6420

Business days Every Tuesday to Saturday

Regular holidays Sunday, Monday, and public holidays

Business hours 10:00 to 21:00