Wine and cheese

Ginza Mikawaya

Founded in 1948, there are 18 seats on the first floor and 24 seats on the second floor, and a terrace for eight people. More than 90% of regular employees are in their 60s, and more are in their 60s. In the industry, there are many business executives, media, and entertainment. The price range is relatively high, but no one comes at high and low prices, 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 thankful that it is open from 11:00 to 21:00 (LO 20:00). The photo is a little expensive, special hors d'oeuvres (9 items) 6200 yen, but the content is wonderful and very delicious. Some people eat with this and wine or other drinks. The contents are Agamo Shoni, Shrimp Cocktail (Saimaki Ebi), Abalone (Echarot Sauce), Oyster OR scallops (Depending on the season), Monko (Echarot Sauce), Smoked Salmon, Japanese spiny lobster and Melon, Breeches, Wagyu Sirloin Roast Beef.

Gratan of grass shrimp

Gratin Ginza Mikawaya of Shiba shrimp

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

Hamburg steak

Hamburg steak Ginza Mikawaya

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

Oyster fries from Sanriku

Sanriku Oyster Fly Ginza Mikawaya

Using medium to large oysters from Iwate, it is fried with 100% rice oil, sticking to breadcrumbs. Tartal sauce, like Demiglasse sauce, is manufactured at its own factory in Gotanda. (until February only) Price 2,800 yen

Crab crocket

Kani Crockett Ginza Mikawaya

The name is interesting again. This product is said to be a specialty dish on the street. The crab is 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 will be better by using canning than using raw cod crab crabs, and it seems that all crab juice is used. Price 3,000 yen

Introduction of the shop

Ginza Mikawaya

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

TEL 03-3561-2006   

Holiday Only 3 days from December 31 to January 2

※　For fish dishes, seasonal ingredients are used for abalone in summer and oysters in winter.