Ginza Koju

The obvious environment and service can understand why the star was dropped, but the delicious kaiseki cuisine provided is not disappointing, especially the performance of the puffer dolphin cuisine is impressive. It is worth a try. The wild oyster brushing pot is full of wild flavor. It should be a mature taste buds that the old man is extremely appreciative! The performance of fish cuisine and beef sushi is also above the standard! The only thing that is not distinctive is the dessert, which is slightly ordinary! But you can feel the sincerity of the chef's desire to keep the original flavor of precious ingredients and the moderate and refreshing taste of the seasoning! Compared with Kyoto Yoshiga, the price is considered close to the people 😆

This time I came to Tokyo in a hurry. I didn't book restaurants such as "Longyin" and "Qingliu", but I accidentally booked a private room of "Ginza Xiaoten". "Ginza Xiaoten" is located on the fourth floor of a building in Ginza. It is a two-star and Michelin two-star restaurant in the gourmet forest. Chef Otian Tou and "Longyin" Yamamoto is the same Tokushima Liaoting "Qingliu" Xiaoshan Yujiu Gate three high school, the store name comes from the chef's friend pottery artist Xigang Xiaoshi, so there are many pottery works in the restaurant. Ginza Xiaoshi has no menu. According to the ingredients of the day, the price of the package is 28,000 yen. The wine is calculated separately. From the first edamame cold soup, I like it here. The style of the dish is light and pays attention to the original flavor of the ingredients. The just right form is for the content service. The smoky smell of charcoal grilled salmon in the spotless broth is like the work of a pottery artist: artificial fragmentation and irregularity are meant to break the norm and perfection, presenting vitality and cycle in a state of "natural". Ginza Xiaoshi's ingredients are very elegant, any egg can also tell us for a long time, and often have ingredients that can not be found, such as today encountered 10 years of wild salmon. The Japanese eldest sister who served us was afraid that we didn't know what she was talking about, so every time I told the special ingredients, I opened the Ipad to show us the pictures, while watching the big carp in life, while eating the carbon grilled carp in the bowl, this feeling, it is really five flavors [cover face]

The restaurant was good and we went twice during our stay in Nagoya. The food was excellent both times! Some staff spoke English and they had a menu for Westerners. The experience for both nights was great - the food, service, atmosphere was superb. Enjoyed steak one night and sushi the next. Both were excellent. Highly recommend this restaurant in Nagoya.

This time I came to Tokyo in a hurry. I didn't book restaurants such as "Longyin" and "Qingliu", but I accidentally booked a private room of "Ginza Xiaoten". "Ginza Xiaoten" is located on the fourth floor of a building in Ginza. It is a two-star and Michelin two-star restaurant in the gourmet forest. Chef Otian Tou and "Longyin" Yamamoto is the same Tokushima Liaoting "Qingliu" Xiaoshan Yujiu Gate three high school, the store name comes from the chef's friend pottery artist Xigang Xiaoshi, so there are many pottery works in the restaurant. Ginza Xiaoshi has no menu. According to the ingredients of the day, the price of the package is 28,000 yen. The wine is calculated separately. From the first edamame cold soup, I like it here. The style of the dish is light and pays attention to the original flavor of the ingredients. The just right form is for the content service. The smoky smell of charcoal grilled salmon in the spotless broth is like the work of a pottery artist: artificial fragmentation and irregularity are meant to break the norm and perfection, presenting vitality and cycle in a state of "natural". Ginza Xiaoshi's ingredients are very elegant, any egg can also tell us for a long time, and often have ingredients that can not be found, such as today encountered 10 years of wild salmon. The Japanese eldest sister who served us was afraid that we didn't know what she was talking about, so every time I told the special ingredients, I opened the Ipad to show us the pictures, while watching the big carp in life, while eating the carbon grilled carp in the bowl, this feeling, it is really mixed...

In the evening, visit the bustling Ginza commercial street in Tokyo and visit the famous Ginza Xiaoshi. It is a famous restaurant that has won Michelin Samsung for many years. Here, there are more guests coming here, and we waited a little while to have a seat. I ordered the famous eel rice and crab salad 🥗. The taste is very good, the ingredients are particularly fresh, that is, the price is small. The location is very good to find, from the Ginza subway station 🚉B6 exit, you can see it in a few minutes. Worth the experience.