Ginza Ichibun
銀座いち分
| L | M | M | J | V | S | D |
|---|---|---|---|---|---|---|
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
20 | 21 | 22 | 23 | 24 | 25 | 26 |
A hidden sushi restaurant in Higashi-Ginza
Évaluation
Japan Évaluations des utilisateurs3.68(2 avis)Avis
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Menu
3 snacks 12 pieces of nigiri omelet A little bit smaller course
3 snacks 14 pieces of nigiri omelet This is our standard course.
3 snacks 16 pieces of nigiri omelet It is a little more course.
6–7 appetizers, 12 pieces of nigiri (or 11 pieces of nigiri and rolls), rolled omelet, and miso soup. Subject to slight changes depending on ingredient availability. Example menu for a day in January 2026 [Appetizers] Snow crab and clam chawanmushi, whelk, squid marinated in soy sauce, kelp with roe marinated in miso, monkfish liver, marinated red tuna roll, smoked fatty tuna [Sushi] Small fish, flounder, kelp-cured squid, red clam, tiger prawn, steamed sardine, abalone, medium fatty tuna, lean tuna, young sardine, conger eel, rolled omelet, dried gourd roll, miso soup
Offering a rare type of Battera in Tokyo as part of the course. There are various types such as anago (conger eel), saba (mackerel), and kinmedai (red snapper), with the elegant acidity of pure rice vinegar enhancing the ingredients. The sushi filled with chirimen sansho rice and Manganji pepper has a perfect spiciness and the texture of chirimen is exquisite.
A luxurious dish made by simmering fatty tuna, which can be eaten raw, in soy sauce and smoking it with straw. When you take a bite, a smoky aroma rises, and the strong flavor of the tuna, which does not get overshadowed by the smoky taste, spreads throughout your mouth. The accompanying mustard adds an accent.
A seasonal dish that makes the most of fresh ingredients. You can compare several types of sea urchin, including purple and bafun urchin. The fluffy and tender steamed abalone, along with the rich liver sauce, pairs perfectly with sake. It is also recommended to enjoy the change in flavor by placing sea urchin on top of the abalone.
Offering a rare type of Battera in Tokyo as part of the course. There are various types such as anago (conger eel), saba (mackerel), and kinmedai (red snapper), with the elegant acidity of pure rice vinegar enhancing the ingredients. The sushi filled with chirimen sansho rice and Manganji pepper has a perfect balance of spiciness and the texture of chirimen.
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