Top Chef Selection ~Pioneers~
Ginza: 'Nihon Ryōri Jukō'
COOKING INGREDIENTS
Top Chef Selection ~Pioneers~
Restaurant information
Restaurant information
Opening the door, the first thing that catches the eye is a spacious counter of beautiful unfinished wood (shiraki). You can watch the dishes being prepared and plated right in front of you. The interior has a simple, calming atmosphere, and there are also private rooms with table seating for 4 and for 6.
"Nihon Ryori Jukou" sits just a short walk from Ginza subway station. Since opening in Ginza, Tokyo in 2018, it has quickly become a favorite among many food connoisseurs, and we set out to explore this restaurant's appeal. This time, we spoke with owner Nakano. He began his career as a cook right after finishing high school, gained experience at places like Ginza Uchiyama and the Conrad Tokyo, and then took the position of head chef at Ginza Izariya. He went independent in 2018, and combines popularity with the real skill to earn a Michelin star.
〒104-0061
Nishi Gobangai Building 6F, 5-6-13 Ginza, Chuo-ku, Tokyo
TEL: 03-6263-8790
Closed: irregular holidays
Lunch: 12:00-14:00
Dinner: 18:00-22:00 (last order 21:00)
Note: Reservation required for all guests
Lily Bulb Manjū with Suppon Poured In, Chrysanthemum-Style, Plum Flesh
For the simmered-soup course, the softshell turtle lily bulb manjū gets a chewy texture and more sub…
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Roe-bearing sweetfish stuffed and steamed, water pepper, fish-bone crackers, lotus root
For the additional course, rather than the standard grilled preparation, I bone the sweetfish, restu…
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Butterfish deep-fried in saikyo miso, ginkgo-nut sauce, peanuts
For the accompanying course, after thinking about whether there might be a way to make Japanese butt…
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Ise lobster shell-simmered, turnip sauce, bottarga kōsen
For the additional course, I use a whole Ise lobster, gorgeously and extravagantly. I express the im…
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COMMENT
When it comes to the cooking, I'm particular about everything -- always choosing ingredients with my own eyes, for one. We only offer set-course meals, but every day I focus on being mindful of the flow, the balance from one dish to the next, and how to let guests eat in-season ingredients as deliciously as possible. In-season ingredients have real power in the ingredient itself, and that power comes through when you eat them.
I try to offer things that can only be eaten here, and time that can only be spent here. I'd like guests to enjoy it with all five senses, aroma and sound included. For example, even for the mukōzuke, I never serve something that's simply been cut with a knife. I always add one extra step, such as straw-grilling the most delicious seasonal seafood to add the savory aroma unique to straw.
I tell my staff to place importance on greetings, choice of words, and facial expression, as one person to another. Good hospitality is what gives people a reason to come back. Eventually, I'd like to run a separate establishment too, at a price range guests could visit every week.