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  • Read the article: Winter yellowtail with grated wasabi, whole daikon, mizuna, wasabi

    Ginza Ikkyo

    Winter yellowtail with grated wasabi, whole daikon, mizuna, wasabi

    We grill the yellowtail close to a strong flame for about 40% of the way through, to crisp up the skin while keeping the inside rare. On top of that…

    • Kaiseki cuisine
    • Winter
    • fresh and dewy
  • Read the article: Chawanmushi served in a hollowed baby turnip — pheasant, mitsuba, kintoki carrot

    Ginza Ikkyo

    Chawanmushi served in a hollowed baby turnip — pheasant, mitsuba, kintoki carrot

    After cutting the pheasant into small pieces, we rinse it in soy sauce, which removes the smell peculiar to pheasant meat and gives it a greater…