Top Chef Selection ~Pioneers~
Ningyōchō: 'Genyadana Hamada-ya'
COOKING INGREDIENTS
Top Chef Selection ~Pioneers~
The Chef of Genyadana Hamadaya, Ningyōchō
The Chef of Genyadana Hamadaya, Ningyōchō
Comments
At the request of Chef Matsubara, I wondered whether I should bring out my restaurant's own character, but in the end I decided to show the work I inherited from my mentor, Chef Kazuichi Nagumo.
Signature Dish
Signature Dish
Soft-shell turtle clear soup with steamed abalone, Kamo eggplant, winter melon, julienned ginger, and nail-cut myoga
President Mita has said things to me like, 'Crab is delicious on its own, but let's think about it a…
DETAIL
Rock tripe and egg, shrimp two-ingredient roll, hairy crab terrine, roe-bearing marbled sole kosode-style sushi wrapped in oboro, new lily bulb chakin-shibori molded with salted sea urchin and edamame, squid with caviar dressing set in jelly
I want even more people to get to know our restaurant. There's a part of it that can feel intimidati…
DETAIL
Restaurant information
Restaurant information
The tatami rooms include options suited to small parties, centered mainly around rooms with sunken-kotatsu seating (horigotatsu), for a total of 8 rooms. The room that can accommodate up to 60 guests can also be arranged with tables and chairs.
〒103-0013
3-13-5 Nihonbashi Ningyocho, Chuo-ku, Tokyo
TEL: 03-3660-5435
Lunch: 11:30 a.m.–3:00 p.m. (Wednesdays, Thursdays, and Saturdays only)
Dinner: 5:30 p.m.–10:00 p.m.
Closed Sundays and holidays
Want to check the seasoning blend before you cook?
COMMENT
Get off at Ningyōchō subway station, and a building with an impressive gate comes into view. This sukiya-style building, rich with Japanese character, over 100 years since its founding, is the traditional restaurant 'Genyadana Hamada-ya.'