Ginza Mikawaya Senshu recommended souvenir from Chuo-ku
Today, I sprinkled the new onions with sake and had "Refreshing". It becomes mellow when eaten with bonito flakes.
This sake has been used for the past 10 years, thinking that it is more suitable for sashimi such as white sea bream rather than red sashimi such as tuna.
In fact, for the red sea bream sashimi that I bought last week at Tsukiji Outer Market, "optimal!" I did it.
I met this "senshu" (Narisome)
The first time I ate Mikawaya Senshu was Kokyogaien Nanko Restaurant.
Is it around 2010?
Looking forward to eating at the Nanko restaurant in Kokyogaien, I was studying to guide the gardens around the Imperial Palace together with Mr. Suzuki and Mr. Sakuramata, who are working nearby. I was really lucky to have the opportunity to eat at the Nanko Restaurant. I remember that the chef at that time (although I think he is still alive) said, "Senshu" is indispensable for making Edo-flavored dishes by Mikawaya.
I am very pleased that the good memories have been revived thanks to this sake.
It is introduced in the May 2021 issue of "Ginza Hundred Points" that Ginza Mikawaya's "Senshu" was certified as a recommended souvenir in Chuo-ku. For more information, please click here. https://www.ginza-mikawaya.jp/
Chuo-ku Recommended souvenir information
In addition, please see this information about souvenirs certified as "Chuo-ku recommended souvenirs". https://www.chuo-kanko.or.jp/?p=we-page-entry&spot=360890&cat=23970&pageno=3