Ginza Kitagawa, a Japanese restaurant located in Ginza.It’s situated on the upper floor of the same building as Ginza Oishi, just before Showa Street.The wonderful teamwork of the staff, led by the cheerful Kitagawa and Yamaguchi, is another highlight of this place.I visited with two friends, looking forward to the experience.【Drinks】"Gyokuro Takasegawa"A cold-brew gyokuro tea from the long-established tea shop, Ryokuen, in Kyoto. It has a rich umami flavor and a smooth taste."Sparkling Water"【Menu】"Corn Soup"A refined sweet corn soup made with Gold Rush corn and dashi, accompanied by a refreshing yuzu aroma.【Abalone】Abalone boiled for three hours, topped with grilled sardines from Sanriku, marinated in vinegar, served with a sauce made from its cooking broth, fruit tomatoes from Kitakyushu, and okra, garnished with shiso leaves.【Appetizer Platter】In June, known as the month of Kamina. The festival on June 3rd is a wish for a healthy and safe second half of the year.The appetizer platter was adorned with hydrangeas, and the ice pillar symbolizes a prayer for a good harvest."Octopus"Vinegared octopus from Akashi."Tofu"Peanut jimmami tofu."Iwa Mozuku"Iwa mozuku from Niigata, combined with Tosa vinegar and micro tomatoes."Shrimp Paste Bread"Shrimp paste fried in bread, known as Ebi Pan or Hatoshi."Grilled Salmon with Saikyo Miso"Delicious grilled salmon, rich and fluffy!"Kishu Sweet Plum""Marinated Tuna Tartare"Heavenly marinated tuna.【Sashimi】Swordtip squid and purple sea urchin from Kitakyushu.The freshly prepared Mako flatfish from Miyagi, beautifully sliced into sashimi, served with its liver.Accompanied by sudachi, wasabi, and sweet soy sauce from Kyushu.【Tempura of Sweet Shrimp】Exquisitely fried sweet shrimp tempura, served with tempura of snap peas from Higashino Farm in Gifu, enjoyed with salt.【Tuna Sushi】Medium fatty tuna from Oma, served with red vinegar sushi rice.【Winter Melon Soup】A smooth winter melon soup with Kamo eggplant, hamo from Amakusa, and sansho pepper. The gentle umami of the dashi is delightful.The sound of Chef Yamaguchi cutting the hamo resonates pleasantly.【Hairy Crab and Sea Urchin from Funka Bay】Freshly boiled hairy crab from Funka Bay, served with sea urchin from Nemuro and Tosa vinegar jelly.【Grilled Eel Skewers】Grilled eel from Shizuoka, skewered over charcoal, served with grape pepper from Wakayama. The eel is perfectly grilled and coated with a rich sauce.【Ju-wari Cold Soba】Handmade ju-wari cold soba, served with water shield from Akita, sakura shrimp tempura from Shizuoka, and sudachi. It’s rare to find soba this delicious, so I was thrilled.【Deep-fried Fugu】Deep-fried fugu, well-seasoned and delicious.【Hida Beef, Tsubame Yaki】The highest grade A5 rank beef is referred to as Tobigyu. The Tobigyu tenderloin is grilled using tamahagane, the same steel used for Japanese swords, resulting in a crispy exterior and juicy interior. Served with smoked black pepper paste and onion chutney to taste.【Ayugohan with Young Ginger】Rice cooked with young ginger, combined with grilled ayu from Lake Biwa, topped with a dashi sauce made with gyokuro.【Genmaicha】【Amaou Strawberry and Japanese Sake Sorbet】A sorbet made with Amaou strawberries from Kitakyushu and Japanese sake, garnished with Kagawa rice crackers called Oiri.【Freshly Made Daifuku】Freshly made mochi wrapped around ripe mango from Miyazaki, mascarpone, and white bean paste.【Tea】"Matcha"While enjoying the dishes, I had a lively conversation with the chefs, filled with laughter. It was a blissful time to savor delicious food without any tension.
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