Top Chef Selection ~Pioneers~
Ginza: "Ginza Inaba"
COOKING INGREDIENTS
Top Chef Selection ~Pioneers~
The Chef of Ginza Inaba, Ginza
The Chef of Ginza Inaba, Ginza
Comments
What I'm aiming for is a presentation of luxurious time. These days people tend to treat breakfast time as an afterthought, but I think real luxury means the rice finishing cooking in the pot right as you're about to eat, the miso soup made with bonito shaved just before serving, the dashi-rolled omelet fresh off the roll, and the grilled fish coming out straight off the charcoal. I really want guests to enjoy that atmosphere, that sense of time. Until the main course (partway through the meal) is served, I don't speak to the guests at all. That gives the restaurant a slightly tense air, and both guests and staff feel it. I don't like eating every day in that kind of tense atmosphere, but I think it suits a special occasion. Once the meal is properly underway, if I speak up with something like, "Would you like another helping of rice?", the mood naturally turns warm and relaxed. Looking ahead, I'm thinking about expanding overseas, and I'd like people to say they want to bring "Ginza Inaba" over as content. For that, first I need people to get to know me as a chef, and I need a place where people can come to understand my worldview and my philosophy of cooking - that place is "Ginza Inaba." There's no progress in doing things unconsciously. When you think things through, you run into a lot of worry, but you also gain a great deal, and if it goes well, it builds confidence. What makes me happiest of all is when guests say, as they're leaving, "That was fun. It was a happy time."
Signature Dish
Signature Dish
Soy milk yuba tofu with tortoiseshell glaze, wasabi
Tags & categories related to this post : December, January, February, elegant, creamy, simple, comfo…
DETAIL
Whole dried blackthroat seaperch, autumn miso yuzu-scented grilled, low-temperature roasted Daisen free-range chicken with yuzu kosho, freshly rolled dashi-maki tamago, tinted grated daikon, kombu, mentaiko
This is from our breakfast menu. The grilled fish is changed with the seasons to whatever is delicio…
DETAIL
Kyoto Turnip and Maitake with Crab An, Sea Bream Sogi-Zukuri with Sesame Soy Sauce, Kikuna and Mushroom Nibitashi with Ikura, Kiriboshi Daikon, Hijiki, Carrot, Bite-Size Abalone and Ise Lobster Tempura, Wagyu Shigure-ni
This is from our breakfast menu. From items served year-round to those changed by season, everything…
DETAIL
Minami-Uonuma-grown: Koshihikari white and brown rice, local pork sake-lees soup, Okukuji egg, shaved bonito flakes, house-made dashi soy sauce
This is from our breakfast menu. We're particular about serving the rice freshly cooked. Going forwa…
DETAIL
Fully ripe persimmon and Kyoho grape with yogurt, honey, pomegranate
Tags & categories related to this post : October, November, August, September, light and refreshing,…
DETAIL
Restaurant information
Restaurant information
The restaurant has 8 counter seats and a single private room that can accommodate up to 8 people.
(Complete reservation only)
〒104-0061
8-12-15 Ginza, Chuo-ku, Tokyo, 1st Floor
TEL: 03-6260-6568
Morning: 9:00 and 10:30 (two seatings)
Dinner: 18:00-
Irregular holidays
Want to check the seasoning blend before you cook?
COMMENT
Get off at Higashi-Ginza Station on the subway and head toward Shimbashi along Shōwa-dōri. Turn at the second corner after entering Hanatsubaki-dōri, and a stone-clad exterior wall comes into view — this is "Ginza Inaba." Inaba started his career as a chef at age 18; at Conrad Tokyo, he won the "Great Hotel Restaurant" award from HOTELS, the US hospitality-industry trade magazine. At "Amanemu" in Mie, the Japanese breakfast — where he was particular even about the tableware — was chosen as the "World's Best Breakfast" by the American magazine BRIDES. He then opened "Ginza Inaba" in November 2021, now serving an elevated version of the Japanese breakfast that earned such acclaim during his time at Amanemu.