Ginza Kirakutei Tokyo

[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