Ginza komon Tokyo

[한/日/EN] 銀座鼓門 (Ginza Komon/ 긴자 코몬)

旧:銀座 #器楽亭

Chef: @kiraku219
Restaurant: @ginzakomon

銀座にある日本料理専門店「鼓門」
"Komon", a restaurant specializing in Japanese cuisine in Ginza
긴자 7번가에 위치한 일본요리전문점 “코몬”

おまかせコースは店主・浅倉氏が腕を振るう自分の信じる和食を中心としており、優しい味わいの料理との事。日本全国の極上の素材が取り入れられ、旬の食材を使った柔軟な料理の数々が味わえ八寸、お椀は青鮫のフカヒレ、スペシャリテのノドグロの飯蒸し、トウモロコシのフライや最後の〆に出てくる２種類のご飯などが味わえる。お客様はカウンター席から目の前で調理方法が見れ、少し遊び心が動くとの感想が多い。
予算：￥38,500〜
予約：OMAKASE

★ 一回は行ってみたいと思いませんか？そう思ったら、"セーブ"をお忘れなく！ (​​料理がおいしくなければ、掲載しません！)

The Omakase course focuses on Japanese cuisine which the owner, Mr Asakura, faithfully cooks to bring out warm, gentle flavors. The finest seasonal ingredients from all over Japan are used, and customers can enjoy a variety of dishes such as the signature "Nodoguro (rosy seabass) steamed in rice", Hassun, a bowl of blue shark’s fin, and fried corn. At the end of the meal, two kinds of rice bowls are served. The food is cooked in front of the customers, resulting in a light-hearted, playful atmosphere.
Budget: From ￥38,500
Reservations: OMAKASE

★ If the dishes look delicious, please hit the SAVE button! (You can expect to see only the best on our account)

긴자 코몬의 오너이자 셰프인 아사쿠라 씨는 그의 오마카세 요리에 부드럽고 따뜻한 맛을 담아내기 위하여 정성껏 요리합니다. 코스 요리는 일본 전국 각지에서 들여온 최상급 식재료로 만들며, 눈볼대 찜(노도구로)과 쌀밥, 핫슨(사이드 디쉬), 상어 지느러미 덮밥과 옥수수튀김 등 다양한 요리를 선보입니다. 코스는 두가지 종류의 덮밥으로 마무리됩니다. 모든 음식은 고객이 보는 앞에서 조리되므로 편안하고 유쾌한 분위기에서 식사를 즐기실 수 있습니다.
예산 : 38,500엔부터~
예약 : OMAKASE

★ 요리가 맛있어 보인다면? 해당 포스트를 “저장” 해주시기 바랍니다! (맛없는 곳은 포스팅 안합니다!) Less

Ginza Komon in Tokyo epitomizes the quintessence of Japanese dining with its meticulous attention to detail and a sublime blend of tradition and innovation. Led by the skilled Chef Kotaro Asakura, this restaurant presents a culinary journey through kaiseki cuisine, focusing on the nuanced flavors of seasonal ingredients sourced from across Japan.

From the moment you step inside Ginza Komon, the ambiance reflects the sophistication of Ginza itself—understated yet elegant. The décor, with its subtle nods to Japanese aesthetics, sets the stage for an intimate dining experience that pays homage to the seasons through both its menu and presentation.

Chef Asakura’s mastery is evident in each dish, where every element is thoughtfully considered and executed with precision. The menu, which changes with the seasons, offers an array of dishes that are both a visual and gastronomic delight. From the delicate arrangement of the appetizers to the rich, flavorful main courses, each plate is a testament to the chef’s passion for Japanese culinary arts.

The service at Ginza Komon is impeccable. The staff are attentive and knowledgeable, enhancing the overall experience with their insights into the dishes and the ingredients used. This level of care and detail ensures that each visit is memorable and personal.

In conclusion, Ginza Komon is more than just a meal; it's a celebration of Japanese culture and culinary excellence. For those seeking an authentic and exquisite kaiseki experience in Tokyo, Ginza Komon comes highly recommended as a place where food artistry and tradition converge beautifully. Less

[한/日/EN] 2023.09 銀座鼓門 (Ginza Komon/ 긴자 코몬)

旧:銀座 #器楽亭

Chef: @kiraku219

浅倉鼓太郎氏が腕を振るった和食が味わえる「銀座 鼓門」
"Ginza Komon" where you can enjoy Japanese cuisine that chef Kotaro Asakura had set out to create
아사쿠라 고타로 셰프스타일의 일식을 즐길 수 있는 '긴자 고몬'

銀座にある日本料理「鼓門」は、店主・浅倉氏変わらずに自分が信ずる美味を追求しながら和食を中心としたおまかせコースが出されている。浅倉氏自慢の一品ノドグロの飯蒸や、スペシャリティーのシャトーブリアンのカツサンド、四季折々の食材を季節感いっぱいにする先付が堪能できる。最近では、冷製カルボナーラ、、軽くスモークしたカツオのお刺身、スッポンと松茸の土瓶蒸しなどが味わえる。
予算：￥30,800〜
予約：OMAKASE

★ 一回は行ってみたいと思いませんか？そう思ったら、"セーブ"をお忘れなく！ (料理がおいしくなければ、掲載しません！)

Ginza Komon offers an Omakase course centered around traditional Japanese cuisine with the deliciousness that Chef Asakura had set out to create. Relish Chef Asakura's signature dish of steamed Nodoguro on rice, specialty chateaubriand cutlet sandwiches, and an appetizer featuring the four seasons' best ingredients. Recently, guests can enjoy cold carbonara, lightly smoked bonito sashimi, and steamed suppon and matsutake mushrooms in an earthenware pot.
Budget: ¥ 30,800 ~
Reservation: OMAKASE

★ If the dishes look delicious, please hit the SAVE button! (You can expect to see only the best on our account)

아사쿠라 셰프가 구상한 일본 전통 요리를 중심으로 한 "오마카세" 세트 코스를 제공하는 Ginza Komon. 아사쿠라 셰프의 시그니처 요리인 노도구로 찜과 밥, 특제 샤토브리앙 커틀릿 샌드위치, 사계절 최고의 재료를 사용한 전채 요리를 맛보시기를 바랍니다. 최근에는 콜드 까르보나라와 가볍게 훈제한 가다랑어 사시미, 자라 찜, 송이버섯밥을 즐기실 수 있습니다.
예산 : ¥ 30,800 ~
예약: OMAKASE

★ 요리가 맛있어 보인다면? 해당 포스트를 “저장” 해주시기 바랍니다! (맛없는 곳은 포스팅 안합니다!)

#銀座ディナー #日本料理店 #和食好き #東京グルメマップ #おいしいお店 #GinzaDinner #omakasegurume #japaneseomakase #japanesefoodlovers #tokyofoodguide #wheretoeat #일본음식 #일식집 #일식러버 #긴자맛집 #오마카세 #도쿄다이닝 #도쿄맛집 #omakasegurume Less

Fast forward to Dec 2023, when Ginza Komon was the venue of choice for a reunion with my Hong Kong ‘family’🥰. We paired our matsubagani & black truffle course with some Juyondai classics (naturally 😉) and the newly released Jikon Kioke (cedar tanked brewed) Kimoto Tojo Akitsu Yamada Nishiki🤩🍶. A deliciously decadent way to kick off the festive season🦀🎄! As always, my sincere thanks to chef 浅倉鼓太郎 and Keiko Asakura for their warm hospitality and generous service🙏🏻.

#銀座鼓門 #ginzakomon #matsubagani #juyondai #十四代 #而今 #jikon Less

The long overdue catch up on a year of dining experiences continues with the stunning Matsubagani course at Ginza Komon—the kaiseki evolution of the much loved, and now relocated, kappo/izakaya Kirakutei. 🥰🦀❤️🍶

Part 1 | Full menu & sake list below:👇🏻

白子茶碗蒸し 白トリュフ乗せて
Shirako chawan-mushi with white truffles 🍄

香箱蟹からの甲羅酒
Koubako seko-gani (female zuwai-gani/snow crab) and kourazake 🦀🍶
The red ovaries are called “uchiko”, the dark-coloured eggs are called “sotoko”. After eating 95%, you pour kourazake into the shell.
Kourazake is warm sake (40ºC) infused with the crab’s claw/shell, which is poured into the shell to release more aroma and to wash down the last remnants of crab meat, kani-miso and eggs.

十四代 本丸 (山形県 • Yamagata)
Juyondai Honmaru 💛

白いくら カルボナーラ素麺
White ikura, chilled ’carbonara’ 🍝

松葉蟹のしんじょと聖護院蕪のお椀
Matsuba-gani shinjo and shogoin turnip 🦀

兵庫県赤穂市坂越産　赤穂クリスタルの牡蠣 梨のお酢�Sakoshi Bay, Ako, Hyogo, harvested “Ako Crystal” Pacific oyster, with a pear, vinegar, dashi & shoga ‘mignonette’ 🦪

伯楽星　特別純米 (宮城県 • Miyagi)
Hakurakusei Tokubetsu Junmai 💙

伊勢海老と雲丹と菊
Ise-ebi, bafun uni, and chrysanthemum petal 🦐

島根県産　メジマグロ　辛み大根　土佐酢と山葵
Shimane landed meji maguro, karami daikon (extra spicy daikon), Tosasu and wasabi 🎣

春霞 緑ラベル 純米吟醸 美郷錦仕込み (秋田県 • Akita)
Harukasumi Midori Label Junmai Ginjō made with locally grown Misato Nishiki 💚

のどぐろ飯蒸しと銀杏とcaviar
Nodoguro iimushi with ginko, topped with caviar 🐟

シャトーブリアンカツサンド
Chateaubriand katsu-sando 🥪

新政 X-Type (秋田県 • Akita)
Aramasa X-Type 🤍

すっぽん清湯ラーメン
Suppon (turtle) chintan ramen 🍜

蟹カレー
Kani curry 🍛

クリームプリンとミニマルさんのコラボとして作ったチョコレート
Cream pudding with Minimal x Komon collaboration chocolate 🍫

#銀座鼓門 #ginzakomon #matsubagani

[Nov ‘22] Less