Kobe Beef Ginza Wagyu Souei
神戸牛 銀座和牛想榮
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A hidden gem in Ginza where you can savor supreme Kobe beef
Auswertung
Japan Nutzerbewertungen3.34(1Einträge)Rezensionen
Speisekarte
Souei's recommended lunch course. Please enjoy the delicious taste of Kobe beef even at lunch.
Souei's recommended lunch course. Please enjoy the delicious taste of Kobe beef even at lunch.
＜ ＜ Kobe Beef [A5] Sirloin Steak Course Starting with the popular Kobe Beef [A5] Aburi Sashimi (comparison), today's soup, a plate of Kobe Beef, seasonal vegetable salad, and earthenware pot rice! We offer our specialties. For the main course, you can enjoy Kobe beef [A5] sirloin steak and rice with pesticide-free Koshihikari rice from Niigata Prefecture.
Seasonal vegetable salad, rice (organic, pesticide-free Koshihikari rice produced in Niigata Prefecture), today's soup, sherbet and coffee
Souei's recommended lunch course. Please enjoy the delicious taste of Kobe beef even at lunch.
Salad, soup and organic, pesticide-free Koshihikari rice from Niigata Prefecture included
Salad, soup and organic, pesticide-free Koshihikari rice from Niigata Prefecture included
Salad, soup and organic, pesticide-free Koshihikari rice from Niigata Prefecture included
< < Kobe Beef [A5] Sirloin Steak and Souei's Famous "Shark's Fin" Course Starting with fresh caviar, today's soup, Souei's specialty shark's fin, seasonal vegetable salad, and chef's choice of rice cooked in an earthenware pot! We offer our specialties. For the main course, enjoy Kobe beef [A5] sirloin steak and rice with pesticide-free Koshihikari rice from Niigata Prefecture.
< Teppanyaki Kobe Beef [A5] Sirloin Steak and Live Abalone Teppanyaki Course Starting with fresh caviar, today's soup, abalone, seasonal vegetable salad and chef's choice of rice in an earthenware pot! We offer our specialties. For the main course, you can enjoy Kobe beef [A5] sirloin steak, and rice is served with pesticide-free Koshihikari rice from Niigata Prefecture.
< Teppan Teppan Course with Kobe Beef [A5] Sirloin Steak and Live Lobster Starting with fresh caviar, today's soup, lobster, seasonal vegetable salad and chef's choice of rice in an earthenware pot! We offer our specialties. For the main course, you can enjoy Kobe beef [A5] sirloin steak, and rice is served with pesticide-free Koshihikari rice from Niigata Prefecture.
< < Kobe Beef [A5] Filet Steak and Souei's Famous "Shark's Fin" Course Starting with fresh caviar, today's soup, Souei's specialty shark's fin, seasonal vegetable salad and chef's choice of rice in earthenware pot! We offer our specialties. For the main course, enjoy Kobe beef [A5] fillet steak (80g) and rice with pesticide-free Koshihikari rice from Niigata Prefecture.
< Teppanyaki Kobe Beef [A5] Fillet Steak and Live Abalone Teppanyaki Course Starting with fresh caviar, today's soup, abalone, seasonal vegetable salad and chef's choice of rice in an earthenware pot! We offer our specialties. For the main course, you can enjoy Kobe beef [A5] fillet steak (80g), served with pesticide-free Koshihikari rice from Niigata Prefecture.
< Teppan Teppan Course with Kobe Beef [A5] Fillet Steak and Live Lobster Starting with fresh caviar, today's soup, lobster, seasonal vegetable salad and chef's choice of rice in an earthenware pot! We offer our specialties. For the main course, you can enjoy Kobe beef [A5] fillet steak (80g) and rice with pesticide-free Koshihikari rice from Niigata Prefecture.
< Chef's Special Dinner 60,000 yen Course The chef, who has experience of winning a Michelin star, carefully selects "Kobe Beef" and "seasonal ingredients", and offers a "Chef's Special Course" combining the essence of "Japanese" and "Western".
＜ ＜ "Souei" Kobe Beef [A5] Sirloin for 60,000 yen＞＞ ＜
<Course Private Gastronomy" Private Plan
Salad, soup and organic, pesticide-free Koshihikari rice from Niigata Prefecture included
Additional Option Kobe Beef [A5] Red Steak (+50g)
Additional Option Kobe Beef [A5] Sirloin Steak (+50g)
Additional Option Kobe Beef [A5] Chateaubriand Steak (+50g)
Additional Option Kobe Beef [A5] Fillet Steak (+50g)
A delicate and elegant single malt whiskey. Characterized by sweet vanilla notes and ripe fruit aromas, with layers of flavors that unfold.
The usual blended malts used are around 10 types, but Hibiki is crafted using a selection of 33 to 39 different malts.
Features a robust peaty flavor and aroma, with a gentle lingering sweetness of oak and a smoky finish.
Ecru refers to a natural color, meaning unbleached in French, and is associated with colors of materials like linen and raw silk. This sake uses 'Sakekomachi', a unique sake rice from Akita Prefecture. The soft and juicy umami characteristic of Sakekomachi gently spreads in the mouth, while a light acidity wraps around it, creating a gentle flavor.
Despite being a raw sake, it has a presence with an alcohol content of 15%, while offering a light and refreshing mouthfeel. It has a moderate umami and balanced acidity. A food-friendly sake in the Shinsei style.
A subtle freshness with a slight fizz, reminiscent of the calm waves of the sea. It has a fresh, clean acidity, transparency, and a soft flavor characteristic of Yamada Nishiki.
A dry junmai daiginjo polished to 50% using rice from Niigata Prefecture. It has a soft mouthfeel and a fragrant aroma of vibrant fruits.
Refined and slightly floral ginjo aroma. A light and refreshing taste with a clean sweetness and umami. Dry with an elegant aftertaste.
A rare sake, this Junmai Daiginjo is the first high-polished (rice polishing ratio 35%) ginjo made exclusively for Franck Muller, showcasing the skills of the brewers.
A top-tier elusive sake that is difficult to obtain. Made from our own developed rice 'Dragon's Drop', polished to 35%, it offers a refreshing aroma, a crisp aftertaste, and a gentle sweetness, making it a refined sake.
A refreshing plum aroma with a taste that is not too sweet and does not become tiresome. Features unique fruit pulp and a vibrant 'nigori' appearance. No coloring agents or preservatives, additive-free.
One cup (about 3 g) contains the dietary fiber equivalent to 1.2 heads of lettuce and also provides 'live lactic acid bacteria' that reach the intestines, helping to improve the intestinal environment. Enjoy it with shochu.
A transparency like the sacred air of the mountains of Kyoto. The refreshing aroma of yuzu, and the peppercorn descends like mist drifting through the bamboo grove. The juniper blends well with the Japanese flavors, and as it finishes, hints of ginger spice and subtle gyokuro flavor emerge in this carefully crafted gin.
A delicious blend of cognac and grape juice. It has aromas of hazelnuts and honey, with a fruity aftertaste, and all the aromas linger in the finish.
Distillation is done using traditional methods. Manufactured by adding wood fuel by hand while relying on human senses. This elegant Armagnac has a gentle roundness, possibly due to the warmth of handcrafted work.
One cup (about 3 g) contains the dietary fiber equivalent to 1.2 heads of lettuce and provides 'live lactic acid bacteria' that reach the intestines, helping to improve the intestinal environment.
A premium juice brand from France used in many 4 to 5 star hotels in France.
Okuaizu Kaneyama natural sparkling water is the only spring water in Japan that contains natural carbonation in smooth soft water.
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