Ginza Ichibun

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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