I visited Ginza Kitagawa located in Chuo Ward, Ginza.The restaurant is situated on the 3rd floor of a building next to WINS Ginza, along Maronie Street in Ginza 2-chome.This time, I went for lunch and enjoyed the omakase course.◆ Here’s what I had in the omakase course that day:❶ Corn Soup A chilled corn soup made with Gold Rush corn, showcasing its natural sweetness.❷ Appetizer An appetizer featuring freshly boiled Hairy Crab from Funka Bay. The dish included shredded crab meat mixed with crab miso, a jelly made from Tosa vinegar, crab leg meat, Murakami sea urchin from Nemuro, caviar, and shiso leaves.❸ Assorted Dishes 1. Iwamo-zuku seaweed from Niigata 2. Ebi Pan (Hatoshi) 3. Vinegared octopus, wakame seaweed, and cucumber 4. Marinated tuna, with bonito flakes included. 5. Grilled abalone, brushed with abalone liver sauce. 6. Red wine poached yamamomo (Japanese peach). 7. Jimami tofu (peanut tofu).❹ Sashimi 1. Flounder, freshly caught from the tank in the restaurant, served with its fin. Due to its exceptional freshness, it was served with a liver sauce made from flounder liver. 2. Aori squid 3. Red sea urchin from Hagi.❺ Tempura Tempura of young sweetfish from Lake Biwa, enjoyed with salt.❻ Sushi Nigiri sushi made with 160 kg of fatty tuna.❼ Tempura Tempura of hamo (pike eel) from Amakusa, lightly salted and served with a dipping sauce containing grated daikon.❽ Soup A clear soup made with soft-shelled turtle, featuring winter melon, hamo, turtle fin, and white leeks. It was served with ginger juice and a hint of yuzu fragrance.❾ Grilled eel Eel from Hamamatsu, Shizuoka, enjoyed with Wakayama’s grape pepper.❿ Soba Ju-wari soba (100% buckwheat) with sudachi and junsai from Akita. Served with tempura of sakura shrimp on the side.⓫ Fried torafugu (additional) Torafugu from Setouchi, generously squeezed with lemon.⓬ Grilled soft-shelled turtle skewers (additional) Skewers with turtle meat, skin, green onions, liver, intestines, and meat in that order. This used to be a standard course item, but it was changed to an additional menu due to some customers not liking game.⓭ Hida beef grilled Chateaubriand On this day, Chateaubriand was grilled, served with chutney and smoked fresh pepper.⓮ Rice Pickles of bettara, cucumber, and water eggplant were served together. 1. Tempura bowl The day’s tempura included shrimp, squid, new potatoes, red man-gaji peppers, zucchini, pumpkin, and asparagus, seasoned with salted kelp and sesame. 2. Tamaten-don Two types of eggs were prepared: Arokana and Ran-oh from Oita. I had both. The tamaten-don was served with tempura of eggs over rice, drizzled with salt and fragrant oil, topped with freshly shaved bonito flakes.⓯ Dessert 1. Mango daifuku Miyazaki mango wrapped in white bean paste and mascarpone with mochi, dusted with coffee powder. 2. Mango and peach sorbet Served with passion fruit sauce.Once again, I was able to enjoy exquisite dishes made with seasonal ingredients.The Hairy Crab appetizer, red sea urchin sashimi, and sweetfish tempura showcased the deliciousness of summer ingredients. The aroma and sweetness of the freshly boiled Hairy Crab were exceptional.The assorted dishes were consistently delicious. The flounder sashimi, soba, and Hida beef Chateaubriand were all outstanding. The fatty tuna nigiri was surprisingly delicious for summer tuna. Additionally, the freshly prepared sushi rice made with three types of red vinegar was incredibly tasty. The tamaten-don was simple yet addictive, and I would love to have it every time.Once again, I enjoyed my meal in the wonderful atmosphere of this restaurant. I look forward to visiting again in a different season.It was very delicious once again.Thank you for the meal!
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