Ginza Ishizaki
銀座いしざき
| L | M | M | G | V | S | D |
|---|---|---|---|---|---|---|
10 | 11 | 12 | 13 | 14 | 15 | 16 |
17 | 18 | 19 | 20 | 21 | 22 | 23 |
24 | 25 | 26 | 27 | 28 | 29 | 30 |
31 | 9/1 | 2 | 3 | 4 | 5 | 6 |
An exquisite steakhouse featuring the finest black wagyu beef
valutazione
Recensioni
fotografia
menù
This is our special menu, crafted using the finest ingredients sourced according to the season. We serve dishes featuring the finest beef and rare seasonal ingredients.
Ginza Ishizaki’s set menu features the chef’s recommendations. The menu is tailored based on the seasonal ingredients available. We use ingredients carefully selected by the chef himself. Our top priority is the finest Wagyu beef, handpicked from across Japan. We combine these ingredients with seasonal produce to create a variety of dishes.
We serve a lean Kuroge Wagyu steak as the main course, accompanied by dishes featuring seasonal ingredients. This course is priced more affordably than our traditional courses, so that a wider range of guests can enjoy it. For an additional charge, you can also choose other cuts, such as sirloin or tenderloin.
We serve a main course of either a Kuroge Wagyu hamburger steak or a Kuroge Wagyu stew, accompanied by dishes featuring seasonal ingredients. This course is priced more affordably than our traditional courses, so that a wider range of guests can enjoy it.
Homemade prosciutto made by marinating sirloin in blocks. It is beautifully presented with a colorful array of vegetables and fruits. The low melting point of the cow's fat makes the prosciutto melt in your mouth.
By combining classic tartare steak with seafood such as hairy crab and caviar, the flavor of the beef is highlighted, resulting in a deeper taste. A dish with an excellent balance of acidity, saltiness, and umami.
The beef used is only from female cows of black Wagyu with a low melting point of fat and excellent meat quality. A technique that concentrates the umami without relying on aging is used, resulting in a crispy surface and moist interior.
The beef used is only from female cows of black wagyu with a low melting point of fat and excellent meat quality. A technique that concentrates the umami without relying on aging is used, resulting in a crispy surface and moist interior.
N.V.
From 5,000 yen
5,000 yen and up
Jasmine Tea
Real Honey