Wine and cheese

Ginza Mikawaya

Founded in 1948 (Showa 23), 18 seats on the 1st floor and 24 seats on the 2nd floor, with a terrace for 8 people. More than 90% of regular employees are in their 60s, and more people are in their 60s, and there are many business executives, media, and performing arts in the industry. The price range is relatively high, but no one comes at the height of the price, and it means that they come in search of atmosphere and taste. It is open all year round, and there is no lunch break and it is open from 11:00 to 21:00 (LO 20:00). The photo is a little expensive at a special hors d'oeuvres (9 items) of 6200 yen, but the content is wonderful and very delicious. Some people eat with this and wine or other drinks. The contents are duck shoni, shrimp cocktail (Saimaki Ebi), abalone (Echarlot sauce), oyster OR scallop saute (seasonal), monko squid (Echarlot sauce), smoke salmon, Japanese spiny lobster and melon, breeches, Wagyu serloin roast beef.

Grass shrimp gratin

Shiba shrimp gratin Ginza Mikawaya

This menu is a memorable and absolutely unforgettable dish that separates Mikawaya's life and death. When it was founded, it started with French cuisine Mikawaya, but it seems that the situation continued. At that time, this product was published in the newspaper and many people became aware of it, and it ran up to popular products. The fact that the grandfather of Senior Managing Director Tonaka, the fourth-generation owner who interviewed, was training at the Yokohama Grand Hotel was also a factor that became a hot topic. There is no macaroni, instead butter rice. Price 3,000 yen

Hamburger steak

Hamburg Steak Ginza Mikawaya

In general, it is called hamburger steak, but here the name is slightly different as the title suggests. It is said that it takes 2 to 3 weeks to stick with homemade demigrass sauce with a mixture of 70% beef and 30% pork. Why don't you taste the sauce with plenty of gravy? Price 2,800 yen

Sanriku Oyster Fly

Sanriku Oyster Fly Ginza Mikawaya

Using medium to large-sized oysters from Iwate, they are fried with 100% rice oil, sticking to breadcrumbs. Taltar sauce is also manufactured at its own plant in Gotanda, similar to Demigrass sauce. (until February limited) Price 2,800 yen

Crab crocket

Crab Crocket Ginza Mikawaya

This is also interesting. This product is said to be a famous dish in the streets. The crab uses 100% taraba crab, and it is said that the balance with the cream is better depending on the other. It seems that the texture and taste are better by using canned food than using raw taraba crab, and it seems that all crab juice is also used. Price 3,000 yen

Introduction of shops

Ginza Mikawaya

〒104-0061 4-7-12 Ginza, Chuo-ku Ginza Mitsukoshi New Building 1F

TEL 03-3561-2006   

Closed only for three days from December 31 to January 2

※　Fish dishes use seasonal ingredients, abalone in summer and oysters in winter.