Top Chef Selection ~Pioneers~
Ginza: 'Ginza Fukuju'
COOKING INGREDIENTS
Top Chef Selection ~Pioneers~
The Chef of Ginza Fukuju, Ginza
The Chef of Ginza Fukuju, Ginza
Comments
I gather the latest information about ingredients every day - which region's catch is tastiest at this time of year, and so on. Since many of our guests come every month, I try to value the sense of the season while still serving dishes that are one of a kind.
Signature Dish
Signature Dish
Kishū-style steamed dish with Ezo abalone, pickled ume, silver sauce, and aromatic tachibana citrus peel
Since it's February, this is a chawanmushi made with plum. For the pickled ume, we use a low-salt ty…
DETAIL
Ise lobster — toji-style turnip purée sauce, plum-blossom-cut carrot, bundled baby turnip, julienned yuzu zest
Take care with the Ise lobster: if it simmers for more than 10 minutes, the meat turns dry and loses…
DETAIL
Restaurant information
Restaurant information
An interior where the sense of closeness to the owner, who works standing in front of a large cutting board, feels comfortable. The purely Japanese-style décor naturally raises expectations for the food.
Postal code 104-0061
Tokyo, Chūō-ku, Ginza 8-8-19, Iseyoshi Bldg. 5F
TEL: 03-3571-8596
Want to check the seasoning blend before you cook?
COMMENT
Konparu-dōri is one street in from Ginza's Chūō-dōri, bustling with tourists from overseas. 'Ginza Fukuju' is in a building facing this quiet, calm street.