와쿠시 스시 니혼술 긴하 긴자점
和食 鮨 日本酒 銀波 銀座店 / GINPA
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
7 | 8 | 9 | 10 | 11 | 12 | 13 |
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
긴자에서 맛보는 극상의 일식과 일본주
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Please enjoy a relaxing time without worrying about your surroundings when visiting the Kabuki-za Theater, Tokyu Plaza, or shopping. Appetizer] Today's small bowl of cooked food [Vegetable dish] Salad of kama-age sakura shrimps and colorful vegetables [Sashimi] Assorted three kinds of fresh fish [Grilled dish] Grilled sakura trout with yuzu flavor [Steamed dish] Sansai steamed bun with wild vegetables and Yamabuki red bean paste [Deep-fried dish] Tempura of shrimp and whiting [Meal] Chirashi sushi with seafood rose [Tombou] Red soup [Sweet dish] Cheese morsels with strawberry and soy milk Appetizer] Today's small bowl of cooked food [Vegetable dish] Steamed chicken and colorful vegetable salad [Sashimi] Assorted three kinds of fresh fish [Grilled dish] Grilled Spanish mackerel with yuzu aroma [Steamed dish] Taro bun with snow crab paste [Fried dish] Tempura of shrimp and red squid [Meal] Chirashi-sushi with fresh seafood [Tubular] Red soup [Sweet dish] Sweet potato yokan [Contents may change slightly depending on season and day of week The menu is subject to change depending on the season and the day of the week. Please contact us by phone at least one day in advance if you wish to cancel or change the number of people in your party. For safety reasons, we are unable to accommodate allergies.
This is a supreme course that allows you to feel the tradition and emotion of Japanese cuisine, where the skill of our craftsmen shines through everywhere. （This course is a meal plan only.) Appetizer: Today's small bowl of cooked vegetables, appetizer: Duck roast with spicy yolk, appetizer: Duck roast and bamboo shoots, sashimi: Assorted four fresh fish with medium fatty tuna, steamed dish: Grilled Japanese beef shoulder core on a ceramic plate, steamed dish: Steamed sakura shrimps with wild fuki bean paste, deep-fried dish: Deep-fried conger eel with isobe sauce, meal: Four pieces of sushi, toppings, soup, red miso soup, and sweet bean soup. Sweet] Strawberry and soymilk cheese yose *Some items may be changed depending on the season or day of the week. Please contact us by phone at least one day in advance if you wish to cancel or change the number of people in your party. For safety reasons, we are unable to accommodate allergies.
A full-course meal featuring fresh fish purchased from Tsukiji every morning, recommended for elderly guests and family dinners. The gorgeous kaiseki dishes are arranged to resemble seasonal scenery and fruits, and are delicately flavored to bring out the best of the ingredients. In addition, a choice of one drink is included as a bonus. A wide variety of beers, shochu, sake, whiskey, wine, etc. are available. Private rooms are also available so that you can spend a relaxing time. Appetizer] Today's small bowl of cooked food [Appetizer] Rapeseed with spicy yolk [Vegetable] Duck roast and bamboo shoots [Vegetable] Kama-age sakura shrimps and colorful vegetable salad [Grilled dish] Grilled sakura trout with yuzu flavor [Deep-fried dish] Shrimp and sardine tempura [Meal] Seven pieces of nigirizushi with chutoro [Tome-bowl] Red miso soup [Sweet dish] Cheese morsels with strawberry and soy milk The menu is subject to change slightly depending on the season and the day of the week. Please call us at least one day in advance to cancel or change the number of guests. For safety reasons, we are unable to accommodate allergies.
장인의 장인의 기술이 곳곳에 빛나는 일본의 전통과 정서를 느끼는 최고의 코스입니다. 6 월부터의 품서 【전 야채】 오늘의 작은 냄비 【앞 야채】 볶은 아오리 우적의 매실 고기 완화 【전 야채】 아무리 생 김 양로 콩 토미 【어조】 중 토로 들어가 생선 네 모듬 [도자판] 검은 털 일본소 어깨 로스 심의 도판 구이 [냉 냄비] 참깨 게 참치와 여름 야채의 튀김 담그기 [양 물] 큰 새우와 남즙의 천부라 【식사 】 맡겨 쥐고 鮨 四 관 【留 椀】 赤出汁 【甘 味】 말차 수정 만두 ※ 계절이나 요일에 따라 약간의 내용 변경이있는 경우가 있습니다 ※ 취소 · 인원 변경은 전날까지 전화로 연락을 부탁드립니다. ※ 고객의 안전
생선요리 중심의 화려한 색감이 매우 아름다운 가이세키 코스입니다. (음료 무제한 메뉴는 음료 페이지에 자세한 내용이 있습니다.) 6월부터의 메뉴 목록【전채】오늘의 소鉢【전채】오징어 매실무침【전채】연어알 생김과 새우 콩나물 무침【생선회】생선 4종 모둠【도판】암중 돼지 안심 도판구이【강안주】여름 야채 튀김과 모즈쿠 초무침【튀김】새우와 백합 튀김【식사】해물 모듬 초밥【주椀】붉은 국물【감미】말차 수정만두【맛 맛】말차 수정 만두 ※계절이나 요일에 따라 약간의 내용 변경이 있을 수 있습니다. 취소 및 인원수 변경은 전날까지 전화로 연락을 부탁드립니다. 고객의 안전상의 관점에서 알레르기 대응에 관해서는 대응할 수 없습니다. 미리 양해 부탁드립니다.
계절의 사치를 다한 요리장 맡김 코스입니다. 6 월부터의 상품 쓰기 【끝 첨부】 생운 단 튀김 【전채 오종】 과일 토마토의 검은 식초 절임 씹는 튀김 아무리 생해 이끼 양로 두부【처리】배와 순재의 흡입물【어조】중토로 들어간 생선 오품 모듬 【구이 물건】가고시마현산 쿠로규 사로인의 구운 구이 아이 【양 물건】 참깨 게 튼튼한 향기 도지 튀김 【식사】 특선 맡기고 잡고 스시 오관 【류 늪】 붉은 국물 【단맛】 망고 셔벗 ※ 계절이나 요일에 따라 약간의 내용 변경이있는 장소 합이 있습니다. ※캔슬・인원수 변경은 전날까지 전화로 연락을 부탁드립니다.
계절의 변화를 느끼는 특별 회석 6월부터의 품기【전채】순재와 과일 토마토의 흑초 절임 【전채】 연어의 부드러운 끓이 【전채】 아무리 생김 이끼 양두【어조】중토로 들어가 생선 4종류 모듬【도자판】가고시마현산 흑규 사로인의 도판구이 【강 넙치】 새우와 잔디 익혀와 비취 참치자료 【양양물】즈와이 게 마키 향기 도지 튀김 【식사 일】 맡겨 쥐고 鮨 五 관 【留 椀】 赤出汁 【甘 味】 망고 푸딩 ※ 계절이나 요일에 따라 약간의 내용 변경이있는 경우가 있습니다 ※ 취소 · 인원수 변경은 전날까지 전화로 연락을 부탁드립니다 ※ 고객의 안전상의
This is a very beautiful and colorful kaiseki course centered on fish dishes. (For details of the all-you-can-drink menu, please refer to the drinks page.) [appetizer] Hors-d'oeuvre of the day [appetizer] Duck roast and bamboo shoots cooked in a delicious broth [sashimi] Assorted four fresh fish [side dish] Sea bream, scallop and Daisen chicken in a small spring pot [appetizer] Octopus and spring vegetables with citrus flavored sauce [deep-fried dish] Deep-fried sea bream with spring colors [meal] Chirashi-sushi with seafood and rosebush [soup] Red miso soup [sweet dish] Strawberry and soy milk cheese yose [menu subject to change depending on the season and day of the week Cheese Yose *Some items may be changed depending on the season or the day of the week. Please contact us by phone at least one day in advance if you wish to cancel or change the number of people in your party. For safety reasons, we are unable to accommodate allergic reactions. We ask for your understanding in advance.
계절의 사치를 다한 요리장 맡김 코스입니다. 6 월부터의 상품 쓰기 【끝 첨부】 생운 단 튀김 【전채 오종】 과일 토마토의 검은 식초 절임 씹는 튀김 아무리 생해 이끼 양로 두부【처리】배와 순재의 흡입물【어조】중토로 들어간 생선 오품 모듬 【구이 물건】가고시마현산 쿠로규 사로인의 구운 구이 아이 【양 물건】 참깨 게 튼튼한 향기 도지 튀김 【식사】 특선 맡기고 잡고 스시 오관 【류 늪】 붉은 국물 【단맛】 망고 셔벗 ※ 계절이나 요일에 따라 약간의 내용 변경이있는 장소 합이 있습니다. ※캔슬・인원수 변경은 전날까지 전화로 연락을 부탁드립니다.
계절의 변화를 느끼는 특별 회석 6월부터의 품기【전채】순재와 과일 토마토의 흑초 절임 【전채】 연어의 부드러운 끓이 【전채】 아무리 생김 이끼 양두【어조】중토로 들어가 생선 4종류 모듬【도자판】가고시마현산 흑규 사로인의 도판구이 【강 넙치】 새우와 잔디 익혀와 비취 참치자료 【양양물】즈와이 게 마키 향기 도지 튀김 【식사 일】 맡겨 쥐고 鮨 五 관 【留 椀】 赤出汁 【甘 味】 망고 푸딩 ※ 계절이나 요일에 따라 약간의 내용 변경이있는 경우가 있습니다 ※ 취소 · 인원수 변경은 전날까지 전화로 연락을 부탁드립니다 ※ 고객의 안전상의
A full-course meal featuring fresh fish purchased from Tsukiji every morning, recommended for elderly guests and family dinners. The gorgeous kaiseki dishes are arranged to resemble seasonal scenery and fruits, and are delicately flavored to bring out the best of the ingredients. In addition, a choice of one drink is included as a bonus. A wide variety of beers, shochu, sake, whiskey, wine, etc. are available. Private rooms are also available for a relaxing time. [appetizer] Clam with mushrooms and miso [appetizer] Rapeseed greens with spicy yolk [appetizer] Duck roast and bamboo shoots [vegetables] Assorted three kinds of fresh fish [grilled] Wagyu beef core grilled on a ceramic plate [stewed] Octopus and spring vegetables with citrus fruits [fried] Shrimp and whiting tempura [meal] Seven pieces of sushi [soup] Red miso soup [sweet] Strawberry and soymilk cheese Cheese with strawberry and soy milk
A full-course meal featuring fresh fish purchased from Tsukiji every morning, recommended for elderly guests and family dinners. The gorgeous kaiseki dishes are arranged to resemble seasonal scenery and fruits, and are delicate in flavor, making the most of the ingredients' unique qualities. A side dish of fresh fish, vegetables, and seafood, served on a bed of rice with a variety of vegetables and fruits. Cheese with strawberry and soy milk
Of course, there are also many cocktails and soft drinks available.
**This will be provided as a set with the meal course.** [Premium All-You-Can-Drink] - Sparkling Wine - Beer Asahi Super Dry Draft Beer Dry Zero (Non-Alcoholic Beer) - Shochu Satsuma Hozan (Sweet Potato) Kuro Kirishima (Sweet Potato) Takachiho (Barley) Rento (Brown Sugar) Tantan (Shiso) Kanoka (Sweet Potato, Barley, Rice) - Sake Hakutsuru Teru Ichinokura Chokarakuchi Hakkaisan Kinryo Masumi Hana no Mai Otokoyama Shirayuki Tamajiman - Sour Ulong High Green Tea High Jasmine High Yuzu Honey Sour Grapefruit Sour Lemon Sour Miso Pomegranate Sour - Fruit Wine Yasashisa Umeshu Honey Umeshu Brown Sugar Rich Umeshu - Wine Red Wine Pinot Noir Cabernet Sauvignon Merlot White Wine Chardonnay Sauvignon Blanc Grillo Sangria Red, White - Whiskey Black Nikka (Japanese) Highball Ginger Highball Coke Highball - Cocktail Cassis Gin Vodka Peach Lychee Non-Alcoholic Cocktail Virgin Breeze Saratoga Cooler Grapefruit Tonic - Soft Drinks Orange Juice Grapefruit Juice Cola Ginger Ale Calpis Ulong Tea
Veuve Clicquot Yellow Label 18000 yen
Vito Albertocleman de Burgundy 7000 yen
Every month, we prepare about 10 types of 'hidden sake of the month' that are not on the menu. Sake is served in glasses.
Akita Prefecture Ten no To Bina ¥850 Niigata Prefecture Kubota Manju ¥2,500 Fukushima Prefecture Aizu Chujo ¥850 Tochigi Prefecture Classic Senkin ¥1,000 Mie Prefecture Saku Hatanochi ¥1,100 Kochi Prefecture Tsukasabotan Funa Chuhassaku ¥900 4-go bottle Yamagata Prefecture Joigen Junmai Ginjo Chokarakuchi ¥5,000 Mie Prefecture Saku Megumi no Tomo Junmai Ginjo ¥5,500 Niigata Prefecture Hakkaisan Daiginjo ¥6,000 Miyagi Prefecture Urakasumi Junmai Ginjo Zen ¥6,500 Aomori Prefecture Mutsu Hassen Junmai Daiginjo ¥12,000 Fukui Prefecture Bon Junmai Daiginjo Chogin ¥40,000 Yamaguchi Prefecture Dassai Sono Saki e ¥80,000 Sparkling Yamaguchi Prefecture Dassai Sparkling ¥3,500
Yoichi Pure Malt 950 yen, Yamazaki Single Malt 2,000 yen, Hakushu Single Malt 2,000 yen, Black Nikka Frontier 850 yen, Kaku 750 yen, Ballantine's 17 Years 1,500 yen, Jack Daniel's 750 yen, Bushmills 750 yen
Demon King 1500 yen Mori Izou 3000 yen Satsuma Houzan 750 yen Akatobuma 880 yen Kuro Kirishima 700 yen Kinkuro 700 yen
Torikai 1000 yen
Takachiho Wakabari 660 yen Sato Barley 900 yen
Rento 700 yen
Dantaka Tan 700 yen
Various standard cocktails Cassis Orange …770 yen Gin Tonic …770 yen Moscow Mule …770 yen Spumoni …770 yen Shandy Gaff …790 yen Kir Royal …820 yen Mimosa …820 yen
Oolong High Sho-chu and Oolong tea …650 yen Green tea High Sho-chu and Green tea …650 yen
Cabernet Sauvignon Pinot Noir Sauvignon Blanc Chardonnay Riesling
Various soft drinks Oolong tea 550 yen green tea 550 yen ginger ale 550 yen Coca-Cola 550 yen Calpis 550 yen
Please enjoy our creative Japanese cuisine made with seasonal ingredients. We are particular about the origin of our recommended fresh fish and vegetables. In addition to what is listed here, we also have seasonal recommended menus available.
Natural Indian Bluefin Tuna Red Meat, Natural Indian Bluefin Tuna Chutoro, Nagasaki Prefecture Red Clam, Mie Prefecture Sea Bream, Tokushima Prefecture Cuttlefish, Chiba Prefecture Kanpachi, Hokkaido Prefecture Natural Flatfish, Aichi Prefecture Simmered Eel, Norway Aurora Salmon, Nagasaki Prefecture Natural Grouper, Hokkaido Prefecture Eye Bream, Hokkaido Prefecture Sea Urchin Gunkan Maki, Hokkaido Prefecture Salmon Roe Gunkan Maki
The sashimi from Ginpa will beautifully enhance your table. Depending on the day, we offer it with kelp, as tataki, or marinated. Please enjoy the fresh seafood with seasonal ingredients in grilled or simmered dishes.
In the San'in region, this fish is called 'Nodoguro' because of its black mouth. It is a high-quality fish that fishermen in Hamada unanimously agree is the 'most delicious,' and its reputation is far above that of sea bream and others. It is especially valued among food enthusiasts and is even referred to as the 'phantom fish' and 'white meat toro.' It has rich, plump white flesh. Please enjoy it with sake.
Due to the short aging period, the quality of the ingredients and the skill of the rice koji directly reflect in the taste, making it impossible to disguise with 'Saikyo Miso.' 'High-quality ingredients' and 'traditional techniques'... along with the 'dedication of the brewers' yield a delicate and subtle sweetness and aroma that is the unique charm of 'Saikyo Miso.'
We offer the highest grade A5 Wagyu sirloin, prepared daily with a tender texture. Juicy mouthfeel. A delicate and rich flavor that concentrates the umami. The deliciousness of Japanese Wagyu is characterized by a soft texture created by high-quality amino acids and unsaturated fatty acids, as well as the inherent aroma of Japanese Wagyu.
Mitsuse chicken has a moderate texture and rich flavor. It is descended from French native chickens and is raised on a unique plant-based feed. Mitsuse chicken is characterized by its deep taste and moderate elasticity in the meat. This dish is prepared in a light cooking style to enhance the natural flavors of the ingredients.
This is a crispy croquette that locks in the delicious flavor of the meat.
Kumamoto Prefecture horse sashimi is offered with lean meat that has little odor. It is served with condiments, but it is also popular to enjoy it simply with soy sauce for a refreshing taste.
The pairing with sake is also excellent.
The classic rolled omelette is characterized by its melt-in-your-mouth texture.
This is a delicacy that becomes addictive and pairs well with alcohol.
We offer thick eihire in a larger size.
Homemade potato salad with burnt miso butter
This is seasonal clay pot rice made with fresh ingredients. The rice cooker pot has a gentle heat distribution and high heat retention, allowing it to transfer heat to the rice like a wrap. The effects of far infrared rays and the pressure from the double lid create a deep, flavorful taste of rice that is different from that of electric rice cookers.
We will provide fresh ingredients.
This is dried udon made using hand-stretched methods from the southern part of Akita Prefecture.
This is a Japanese-style tiramisu.
A refreshing type of sherbet that changes its ingredients depending on the season.
Due to seasonal changes and procurement, some menu items may have changed. Thank you for your understanding in advance.
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