I was invited to a restaurant with very little prior knowledge, only knowing that eel rice bowl would be served somewhere along the course. Upon arriving at the restaurant located next to BAR Opa, on the same street as Ichigatsu-san, I descended to the basement floor of "Ginza Yuugai" and saw the sign halfway down the stairs, giving it a truly hidden gem vibe. The restaurant has a straight counter with only 6 seats, and there are also private rooms available. The owner, Ryoji Fujii, is 23 years old, and the female manager is around the same age, running the place together. I was a bit anxious at first, but later realized that talent knows no age. - Seasonal Omakase Course: 22,000 yen + Pairing - The restaurant serves a unique blend of Japanese and French/Italian cuisine, incorporating ingredients and cooking methods not commonly found in Japan, resulting in a series of delightful surprises. The dishes are skillfully prepared to bring out the best textures of the ingredients. Despite the fusion of different culinary traditions, the overall taste is consistently delicious, reflecting the owner's excellent sense of flavor. Whether it's using Japanese sugar, soy sauce, or butter, each dish is guaranteed to be tasty. The restaurant's approach to food seems to align with my taste preferences, and the result is a comforting feeling of satisfaction with every bite. While I typically do not prefer foie gras or caviar with Japanese cuisine, the innovative use of vegetables and cooking techniques at this restaurant left me pleasantly surprised. The combination of French and Italian influences with Japanese cuisine creates a unique dining experience that is undeniably delicious. Ultimately, the quality of the ingredients and the chef's skill in preserving their best textures make this restaurant stand out.

I have found a new restaurant that I am really looking forward to. It opened in December last year. The head chef is only 23 years old, but has been in this industry for 8 years, training in Kyoto, Hakone, and Kagurazaka. It's impressive to see someone so young with such skill and knowledge. I can't help but think that this place will become a representative Japanese restaurant in Tokyo with its amazing food and drinks. I opted for the evening course with a light pairing. The selection of drinks was done by a young female manager. We started with warming our stomachs with Kyoto Gyokuro tea and then toasted with champagne. The Gyokuro tea from Yurinoyen had a rich umami flavor that surprised me, and I was confident that the food would be exceptional. During the course, we had grated corn soup, paired with "Hanatomoe" sake, which made me think about the meaning of pairing for the first time. The naturally sweet Hanatomoe sake, when paired with the corn, transformed the taste to that of grilled corn, which was interesting. The first dish was a cold porridge made with deep-sea purple sea urchin. It was made only with rice and sea urchin, and it was rich and free of impurities, making me feel like I was tasting the sea itself. The whale sashimi had a salty flavor that seeped in, and despite looking like red meat, it had a soft texture. The eel kabayaki was particularly impressive. The crispy texture on the outside was delicate, leading to a fluffy mouthfeel. The way the eel was grilled reminded me of a certain famous restaurant in Tokyo that also trained in Kyoto. The final rice dish had two options, first was the grilled saury with freshly cooked rice in a straw pot using "Kinumusume" rice. The second was a pot rice with black maitake mushrooms, jumbo nameko mushrooms, and salmon roe. Instead of miso soup, they intentionally composed the dish with fresh ingredients. The sticky and chewy ingredients mixed with the rice resembled a risotto, but the rice was not too soft, creating a perfect combination. Simply put, it was amazing and delicious. I heard that you can also enjoy the eel bowl for lunch, so I would like to visit again for lunch.

■Access 1-minute walk from Ginza-itchome Station on the Tokyo Metro Yurakucho Line ■Visit Frequency First time ■Purpose Private party ■Overview A Japanese restaurant located along Namiki Street in Ginza-itchome. Despite being in a prime location, the restaurant offers a spacious counter and private rooms, creating a relaxed atmosphere to enjoy Japanese cuisine. The young head chef, in his early 20s, already possesses a wealth of experience and talent, earning recognition among food enthusiasts. ■Menu The dinner menu consists of a 22,000 yen chef's choice course as the only option. Alcohol pairings are also available, with a sake-only pairing priced at 8,800 yen, and a wine and sake pairing at 11,000 yen. On this day, we ordered the chef's choice course with a wine and sake pairing. The dishes we enjoyed included: - Miyagi sea urchin - Hokkaido hairy crab - Hokkaido nitarikujira (whale meat) - Hamanako eel - Hokkaido corn - Choshi mekong - Sado eggplant - Yamagata wagyu beef - Hokkaido saury - Hokkaido salmon roe - Gotemba kinumusume (sake) - Hokkaido milk and eggs ■Impressions Invited by a gourmet friend, I attended a private party at this up-and-coming Japanese restaurant. Every dish was delicious, showcasing attention to detail even in the presentation of the dishes, making the 22,000 yen course price feel very reasonable. The most memorable dish for me was the crab soup served as the second course. The robust aroma and flavor of the bonito and kelp-based broth paired perfectly with the sweet crab meat, creating a harmonious combination. It was a dish that showcased solid technique with a touch of boldness, which personally appealed to me. The selection of pairings was also excellent, with well-thought-out combinations that impressed me. In particular, the pairing of the charcoal-grilled saury with the soft sweetness of the sake was outstanding, enhancing the bitterness of the saury in a delightful way. Both the head chef and the hostess being in their early 20s is hard to believe given the high level of expertise, making me look forward to their future growth even more. Thank you for the wonderful meal. ■Rating at the time of visit 3.07

Enjoy traditional kaiseki cuisine at a hidden gem in Ginza. Both the head chef and the hostess are only 23 years old! The head chef has been handling a knife since he was 15 years old, and his cooking skills, ideas, and sense are all outstanding. The hostess is a cute lady who looks great in a kimono and has beautiful manners. Moreover, she has a rich knowledge of wine and alcohol. We had the seasonal omakase course with five people for dinner. We started with a toast with champagne and were served a small cup-like vessel where the hostess poured Yulochien's gyokuro tea for each of us. The first dish was a porridge with salt-seasoned Murasaki uni, showcasing the high quality of the uni. The second dish was a crab meat and miso soup using only crab meat and miso without any seasoning or binder, allowing the natural flavor of the crab to shine. The third dish was a sashimi of Hokkaido buri, with the belly toro part served with grated daikon and perilla, and the lean part with ginger soy sauce, perfectly paired with wine. The fourth dish was grilled eel from Hamanako, with an incredibly crispy skin. The fifth dish was a cold soup made from Hokkaido corn Gold Rush, with a mix of roasted and steamed corn, offering a sweet and fragrant taste. The sixth dish was deep-fried Choshi's mekong, with a light and fluffy texture. The seventh dish was a palate cleanser of Sadohara eggplant, with a surprising twist of a 100% roasted eggplant ice cream on top of green leaves. The eighth dish was a charcoal-grilled fillet of Yuki-furi Wagyu beef from Yamagata, served with a sweet and salty sauce of Hachimitsu miso and wasanbon, along with figs and ginkgo nuts. The ninth dish was a grilled autumn saury from Hokkaido, a classic Japanese autumn dish. The tenth dish was a clay pot rice with black maitake, jumbo nameko mushrooms, and salmon roe, made with Kinumusume rice from Gotemba. The eleventh dish was a homemade cream cheese ice cream with plenty of Parmigiano, black pepper, and crumble as accents. The twelfth dish was a Japanese egg (kazuran) pudding made from Miyazaki chicken eggs raised on shellfish, with a gentle flavor from wasanbon. The pairing options were 8000 yen for sake only and 11000 yen for sake and wine. The head chef personally harvested the rice used in the dishes, showing his dedication and passion for cooking. It's impressive to see such a strong commitment and attitude towards food at such a young age. I couldn't help but think back to when I was 23 and definitely not as mature as these two. The restaurant mainly has repeat customers, with 90% of their clientele being regulars. It's no wonder that once you visit, you become a repeat customer. Overall, it was a truly wonderful dining experience.

There is a highly recommended Japanese restaurant in Ginza that my gourmet friend invited me to for a private party. The restaurant is located near Bar Opa on Namiki Street in Ginza 1-chome. As I entered the restaurant, I was impressed by the fantastic lighting and the counter seats set up, which made me even more nervous (laughs). The chef, despite looking very young, is actually 23 years old. It's amazing that someone so young is trusted with such a wonderful restaurant in Ginza. He has been working in the world of Japanese cuisine since he was 15, and previously managed a Japanese restaurant in Kagurazaka. The ingredients for the dishes are sourced from fishermen, farmers, and other acquaintances of the chef, who also help with tasks like planting and harvesting rice. The chef's deep connection to the ingredients is evident in the delicious dishes he creates. I opted for the seasonal omakase course priced at 22,000 yen, which consisted of 12 visually stunning dishes. I also chose the wine pairing option for 11,000 yen. The first dish was a mouthful of Yulou tea from Kyoto's Yanagi Sakurazon Tea Shop, with a surprising blend of sweetness and umami. This was followed by a rich sea urchin porridge from Miyagi, and a simple yet flavorful Hokkaido hairy crab soup. The meal continued with seared amberjack and whale sashimi, which paired surprisingly well with red wine. The eel dish from Hamanako had a crispy skin and tender flesh, and was unexpectedly light and refreshing. The meal ended with a delightful gold rush dessert from Hokkaido, accompanied by a unique pepper-infused sake from Nara. Each dish was a delightful surprise, showcasing the chef's skill and creativity. The pairing of food with wine and sake was particularly interesting, creating unexpected flavor combinations. The experience was truly unforgettable, and I look forward to returning for lunch to try their famous eel dish.

Dinner with a gourmet friend in Ginza. The restaurant, which has been open for less than a year, is still sparkling clean and has a high-class and clean atmosphere. We sat at the counter this day. We opted for the seasonal omakase course (22,000 yen) with a wine and sake pairing (11,000 yen). We started with a toast with champagne. Before the meal, we enjoyed Gyokuro tea in a cup. The tea set was beautiful and the presentation was lovely. - Appetizer: A simple Murasaki Uni porridge with only salt seasoning. - Soup: A luxurious Hokkaido hairy crab soup. - Main course: Buri (Japanese amberjack) and Nitari whale. The buri was served as Otoro with grated daikon, and the whale was juicy like meat. The dishes were also beautifully presented. - Grilled dish: Unagi (eel) from Hamanako. We enjoyed sake while watching the eel being grilled over charcoal. Perfect for those who prefer crispy eel over soft eel. Unagi is said to be a specialty of this restaurant, and they also offer eel-focused courses for lunch! I can understand the desire to eat this eel until full. - Cold dish: Gold Rush corn from Hokkaido. A dish where you can enjoy both steamed and grated corn. - Fried dish: Megumi Mehihari Tempura. - Palate cleanser: Eggplant ice cream from Sadohara. A mysterious dish where you can truly taste eggplant. - Main dish: Charcoal-grilled fillet of Yonezawa Wagyu beef. The combination of figs, ginkgo nuts, and sauce made with Hachimitsu miso and wasanbon sugar was outstanding. - Rice dish: A clay pot rice dish with black maikake mushrooms, jumbo nameko mushrooms, and Hokkaido salmon roe. We couldn't resist getting seconds due to the sticky texture of the nameko mushrooms and abundance of salmon roe. - Dessert: Hokkaido milk cream cheese ice cream. Topped with plenty of Parmesan and homemade crumble for a great texture. The chef not only excels in Japanese cuisine but also in sweets, making everything from scratch. - Tea sweets: Kazuran (wild vine) egg pudding. Rich and flavorful. The quality of the food, the sake pairing selected by the proprietress, and the explanations of the food and drinks were all very satisfying. Honestly, this price seems too cheap for Ginza. In addition to the pairing we had, they also offer a sake-only pairing (8,800 yen) and a wide selection of bottled and by-the-glass drinks. Not only delicious, but also a great atmosphere and cost performance. I am grateful to my friend for recommending such a wonderful restaurant. With private rooms available, it seems perfect for entertaining guests. I will definitely visit again!

I went to the kaiseki restaurant Ugai in Ginza for dinner. It is located in a dining building on Namiki Street in Ginza Ichome. It has a hidden, quiet atmosphere. Inside the restaurant, there is a counter seat made of a single board that catches the eye. There are also private rooms in the back. On this day, we were seated at the counter, so we could enjoy the live feeling of being close to the kitchen. For dinner, we had the seasonal omakase course for 22,000 yen, with a drink pairing. First, they showed us the ingredients!! The uni from Ishinomaki, Miyagi Prefecture, is known for its strong umami flavor. We started with a toast of champagne. The drink pairings included champagne, Gyokuro tea, red and white wines, and sake. The dishes included uni rice, fig and fried manju in a simple dashi broth, seared bonito, grilled white sweetfish, corn puree, abalone rice porridge, steamed conger eel with lotus root, grilled eggplant with ice cream, and more. The main dish was snow-aged Japanese beef, which was delicious with a sweet and savory miso sauce. The meal ended with two desserts: a cream cheese dessert and a warm mochi with edamame and white bean paste. We couldn't finish all the rice, so we took home some onigiri as a souvenir. The restaurant's name, Ugai, is said to mean aiming for a place where existence meets its limit. The young female owner had a graceful demeanor and the dishes were beautifully presented. I look forward to coming back for lunch next time.

In Ginza, there is a traditional kaiseki restaurant called "Ginza Ugai" that skillfully weaves together tradition and modern sensibilities to create a unique traditional kaiseki experience. It opened on December 20th last year, just a 1-minute walk from Ginza-itchome Station along Namiki Street. "Ugai" means a limited existence, the lifespan of a person. In Japan, a country surrounded by the sea, there are delicious restaurants. Visiting such a restaurant in one's lifetime is seen as an encounter between the customer and the restaurant, to be cherished and appreciated. The young head chef and the charming young proprietress warmly welcomed us. Chef Fujii, whose family also runs a restaurant, naturally entered the world of cooking. After training in Kyoto's ryotei and in Hakone, he became the head chef at a members-only restaurant in Kagurazaka. Since last December, he has been the head chef at the restaurant along Namiki Street in Ginza. The meal consisted of a seasonal omakase course and a course featuring seasonal ingredients (appetizer, soup, sashimi, steamed dish, grilled dish, palate cleanser, main dish, rice cooked in a clay pot, eel rice, dessert, and tea sweets). The meal started with a toast of green tea and an appetizer of Miyagi sea urchin, which was a delightful surprise. The meal continued with various dishes such as soup with Aichi figs, sashimi with Nagasaki bonito, grilled dish with Tokushima sea bream, cold dish with Hokkaido corn, palate cleanser with Miyagi abalone, steamed dish with Amakusa conger eel, and main dish with Yamagata snow-aged beef. The meal concluded with a rice dish featuring Tachiuo fish and beets cooked in a clay pot, and a dessert of eel and rice with Hamamatsu eel and Gotemba Koshihikari rice. Each dish was expertly prepared and presented, showcasing the chef's skill and creativity. Overall, the dining experience at Ginza Ugai was truly exceptional and memorable.

Located in Ginza 1-chome, we visited "Ginza Yugai." It's a hidden gem of a restaurant, not on the main street but tucked away in the basement of a building. As we opened the entrance, a well-dressed kimono-clad proprietress greeted us with a warm smile. The hotel-like hospitality was delightful. This day, we visited for a gathering of gourmet friends, having made a reservation a few days prior. The course we ordered was as follows: [Seasonal Chef's Choice Course] for 22,000 yen, with drink pairing. Starting with HENRIOT CUVEE HEMERA 2006 champagne, and later, 4-hour cold-brewed green tea served in small cups. The rich flavor of the green tea was exceptional. The first course was a deep-sea sea urchin porridge from Miyagi Prefecture, a combination of fresh deep-sea sea urchin and steamed silver rice, resembling risotto. It was prepared right in front of us, showcasing the chef's skills. The second course was a Hokkaido kombu and bonito dashi soup with fried figs, offering a delightful combination of flavors. The third course featured fresh bonito sashimi with condiments, paired with a natural wine. The fourth course was charcoal-grilled white ama-dai with moroheiya and shiitake mushrooms, offering a delicious smoky flavor. The fifth course was a Japanese sake made with 99.99% rice koji, paired with eggplant ice cream and corn puree, a surprising and delightful dish. The sixth course was steamed pike conger with fresh lotus root and umeboshi, providing a refreshing taste. The seventh course was a dish of abalone porridge and a main course of Yamagata beef with new ginkgo nuts, miso, and wasanbon sauce, showcasing rich flavors. The meal continued with a clay pot rice dish of grilled swordfish and beets, a unique combination. The final savory course was eel rice from Hamanako, offering a delicious finish. The meal concluded with a cream cheese milk ice cream for dessert, followed by edamame and Niigata 14 soybeans for tea sweets. Dessert wine and Kyoto sake were added as an extra treat. The skillful pairing of ingredients and techniques showcased the chef's expertise.

I'm sorry, I completely underestimated it before going. It was much more delicious than I expected. The Murasaki Uni Ankimo Aburame, Unagi Bowl from Hamanako, Unadon, Half and Half of Shirayaki and Tare, and the dessert of cream cheese ice cream were all delicious. I forgot to take a picture. I visited for lunch, but I am thinking of going at night as well. It was delicious. Thank you for the meal.

I visited "Ginza Yuugai" based on a passionate recommendation from a friend. It was truly wonderful... Despite being open for only half a year, the 23-year-old head chef and his partner, the female owner, delivered exceptional service and delicious food. The signature dish is the crispy-skinned mini eel rice bowl, which is served every time. It seems like this place will become very popular soon, so I made a reservation for my next visit. The menu showcases seasonal ingredients and you can feel the love and passion put into each dish. It's clear that both the head chef and the owner truly love what they do. I will definitely be coming back again.

A colleague recommended the beautiful and delicious sea bream tea pickles, so I went to Namiki Street. I heard that they had a seafood bowl on the menu that day, so I changed my mind. The sea bream with skin on top was delicious with its crispy skin, and the white shrimp was also tasty. The soup had grilled shirako. For dessert, there was a warm warabi mochi that was freshly made in front of me. It cost 1,100 yen.

I visited a hidden gem in the basement of a building, a restaurant called Ariya-san. The interior of the restaurant has a calm atmosphere with a counter seat and private rooms. The new and clean interior is perfect for dining with important people. Sitting at the counter, you can watch the chef prepare Japanese dishes one by one. Each dish is made with good ingredients and cooked carefully, resulting in gentle and delicious flavors that would especially please young women. The price for a course meal is around 20,000 yen, and with drinks, it would be around 25,000 yen, which is reasonable considering the location in Ginza. The quality of the dishes is undeniably good, and overall, the taste is satisfying. The staff is friendly and provides good service, making you want to visit again. The restaurant has just opened, so there is room for improvement in the operations. However, the taste is excellent, and with more refined hospitality, it would be perfect. The portion size may seem a bit much at first, but it actually leaves you feeling just right and satisfied after finishing the meal. Attention to detail, like providing amenities in the restroom, is also a nice touch that would appeal to women. I typically only give a rating above 3.5 to places I really like, but with high expectations for the future, I'll give Ariya-san a rating of 4.0. I wouldn't want it to become too popular and crowded, but I definitely want to visit again. Thank you for the wonderful meal.

I was surprised by the young chef and female chef. Even more surprising was their youth, and they were very attentive as it was my first time. The comfort I felt was superb. Plus, the quality of the ingredients in the course meal, the creative ideas to enhance those ingredients, the presentation, and the taste were all excellent. Perfect score, nothing to complain about. Given the location in Ginza, it must be tough, but I hope they continue to do their best! ✨

I had lunch at this restaurant. I started with a delicious crab soup with white eggplant and dashi broth. The eel dish was a half-and-half with a peppery cream cheese ice cream. The broth was excellent, and I hope to visit again.

I visited for lunch. The atmosphere was nice and the interior of the restaurant was calm. I could choose between half portions of grilled and steamed eel.