I visited the restaurant with a dining companion from Nagoya. The location is on the 4th floor of a building in Ginza 5-chome. We ran into each other in front of the restaurant door, a delightful reunion. I later found out that the head chef had worked with Mr. Nakahigashi from Kyo-ryori Nakahigashi in Kyoto. No wonder the interior of the restaurant reminded me of Mr. Nakahigashi's place that I visited last year, with its L-shaped counter and central hearth, resembling a visit to Kyoto. We opted for the chef's tasting course (23,100 yen including tax). We started with a toast with draft beer! - Hors d'oeuvre: A beautiful assortment of dishes with Keio cherry blossoms. Each dish was meticulously crafted, exuding a refreshing deliciousness. - Soup: Made with sake lees and served with diamond-shaped gluten cakes and chrysanthemum greens. A smooth and comforting soup. - Sashimi: Purple sea urchin from Funka Bay, sea bream from Awaji, and ink squid from Koba. The sea urchin was fresh and sweet, the sea bream flavorful, and the ink squid had a delightful texture. - Grilled dish: Grilled blowfish milt, cooked slowly over the hearth in the center. Served with citrus juice. The milt was creamy, and the skin was delicious. - Simmered dish: Simmered rapeseed flowers, young bamboo shoots, and clams. A deeply flavorful broth with sweet bamboo shoots and plump clams. - Beef: Skewered and wrapped in foil, meticulously cooked over the fire. Served with candied kumquats. Enjoyed with spicy butterbur miso and salt. A meat dish that added a touch of elegance to the meal. - Oyster: A large oyster from Hirota Bay in Sanriku. Served in a clear broth with green onions, Mitsuba, and grated yuzu. Despite its size, the oyster had a delicate flavor. - Rice dish: Rice cooked in a pot, served with pickles, spicy cod roe, and simmered Kobe beef. You could choose from three toppings: dried young sardines, grated yam, or raw egg. I chose dried young sardines, while my dining companion chose grated yam, served as a moon-viewing dish. - Dessert: Tosa buntan with jellied hyuganatsu, and a refreshing Zen-ya. The buntan was delightful, and the Zen-ya was so delicious I wanted more. Ended with roasted hojicha tea. Visiting a new restaurant can be a bit daunting, even with a close friend, but this place felt strangely welcoming. The atmosphere was so comfortable! The dishes seemed to fit perfectly in the palm of my hand. The head chef was reserved, never speaking more than necessary about the dishes. The service staff was the same. Before I knew it, three hours had passed, yet the passage of time felt seamless. I'm glad to have discovered this wonderful restaurant.

There is no flashy decor or exquisite conversation, but just watching the chefs at work is enjoyable. The location is perfect, away from the hustle and bustle of Ginza, providing a calm environment to enjoy drinks. As a professional in a technical field myself, I can appreciate their skills. The female staff's focused gaze and work ethic are also commendable. The meal ends with delicious white rice, ikura rice, TKG (tamago kake gohan) with freshly shaved bonito flakes, and jyako rice, leaving you feeling satisfied. This place is truly special. I will definitely come back.

I can feel a lot of attention to detail in each dish. The first course, "hassun," was explained in great detail, and the matsutake mushrooms were grilled right in front of us, filling the air with a wonderful aroma even before the dishes arrived. The rice served at the end was so delicious that I had to get a second helping.

It was delicious so I went back again. I was working in Ginza that day and was looking for a delicious meal that I could book on the same day, and I found this restaurant where you can make same-day reservations. Very grateful!! Located about a 4-minute walk from Ginza station, this restaurant has a Kyoto-like atmosphere that is calm and perfect for accompanying friends or business meetings. The owner, Mr. Abe, has worked at "Miyamaso" and "Kusakui Nakahigashi" before. The atmosphere of the restaurant is great and you can have conversations with friends without feeling tense. Visit date: April 24, 2022 [Chef's Choice Course] - Hors d'oeuvre: Bamboo shoot steamed sushi, Bachiko, mountain vegetable salad, smoked firefly squid, sea bream roe, clam, mozuku - Soup: White miso, new onion, snap peas - Sashimi: Purple sea urchin, firefly squid, sea bream, bamboo shoot, koshiaubra, tempura of cod sprouts - Soup: Bamboo shoot, wakame - Beef fillet, bamboo shoot - Rice: Cherry salmon The white miso soup in the appetizer was rich and the combination of the new onion and snap peas was excellent! It was delicious. And the white rice was just too delicious... It was moist and chewy, with each grain being large and sweet. How delicious!! I had it with an extra serving of egg over rice ♡ It's a hidden gem of a restaurant, so I highly recommend it - you can experience the atmosphere of Kyoto. Thank you for the meal (о´∀`о)

On this day, I visited a restaurant in Ginza before heading to work. Despite it being my first visit, they kindly accommodated an extra person on the day. I made a new reservation about two weeks in advance over the phone. Located just a 4-minute walk from Ginza Station, this restaurant has won the prestigious The Tabelog Award bronze for 5 consecutive years and was also awarded as one of Tokyo's Top 100 restaurants in 2023. The atmosphere is reminiscent of Kyoto, with a calm and elegant ambiance suitable for both casual gatherings and business meetings. The owner, Mr. Abe, has previously worked at renowned establishments such as "Miyamaso" and "Kusakui Nakahigashi." The relaxed atmosphere of the restaurant allows for focused conversations with friends without any tension. Visit Date: March 27, 2023 [Chef's Course Menu] - Appetizers: White asparagus chawanmushi, ark shell, rock seaweed, steamed sushi with bamboo shoots, smoked sardine - Soup: White miso soup with new onions - Sashimi: Red snapper, firefly squid, blowfish - Soup: Clam, bamboo shoots, seaweed - Wagyu beef fillet - Oysters - Rice - Cold-brewed tea - Dessert: Mandarin orange, strawberry, clam soup The clam soup was large and delicious, with tasty seaweed and rich broth. The rice was exceptionally delicious, with each grain being firm and sweet. It was so delicious that I ended up having seconds. Although the prices may be a bit high, it is worth it. Thank you for the wonderful meal. Thank you for reading until the end. Please consider saving, liking, and following for more content. I am still new to writing reviews, so please be gentle with your feedback. Feel free to leave a comment, and I will reply. Also, please follow me on Instagram at @eri.ogawa1102.

It was necessary to return from Matsuyama because there was an appointment here. It was my first visit in a while. They always serve a perfectly balanced course. Unfortunately, the Mezashi that was served during the meal seems to have ended due to poor fishing and aging. It's too sad not to be able to eat the Mezashi that could only be found here. However, even without the Mezashi, I think this is a restaurant that should be visited more. #Thank you for the meal #Yoshiichi Abe chef #Gourmet #Japanese cuisine #Ginza #Michelin one star #Just between us #The staff enjoyed it deliciously #That's all from the scene.

The last stop of the day for Tokyo food hopping was at Abesan. It was a reunion with a Tokyo follower who had made a reservation. The head chef, Mr. Abe, had previously worked at Miyamaso in Kyoto with Mr. Nakahigashi from Kusaikinakahigashi (I found out later). We started with a toast to the reunion and the food began. The dishes were all meticulously prepared and delicious, perfect for pairing with sake. The menu included red clam with miso, sea cucumber from Aomori, smoked sardines, fuki (butterbur) salad, homemade karasumi (bottarga), steamed sushi with bamboo shoots, rock mozuku from Noto with ginger paste, and more. Each dish was a delight and the sake pairing was perfect. The meal continued with a soup made with koji (malted rice), diamond-shaped rice cakes, and fresh gluten. The sashimi course featured red sea bream from Awaji, sumi squid, purple sea urchin, and more. The grilled course included grilled tiger puffer fish with its delicious skin. The simmered dish had bamboo shoots and clams in a flavorful broth. A fillet of meat was served with spicy butterbur miso and salt. The meal concluded with a large, juicy three-year-old oyster and a fantastic rice dish cooked in an iron pot, featuring mentaiko (spicy cod roe), Kobe beef stew, grated yam with raw egg, and rice with small dried fish. The atmosphere was cozy and the food was exceptional, making it easy to lose track of time. The head chef, with his strikingly beautiful features, worked quietly and diligently. Before we knew it, three hours had passed. It was a wonderful experience enjoying high-quality Japanese cuisine with my long-lost follower. Thank you for choosing such a lovely restaurant.

I had my younger brother show me around Ginza at night. The atmosphere here is different from eating Japanese food in Roppongi or Azabu; it feels more calm and elegant. It's like a perfect blend of being dignified yet cozy. It's like they have a deep sense of comfort without trying too hard. It seems like they have reached an age where everything fits perfectly. It was a really great restaurant.

From the 8-course meal, a series of wonderful dishes that make the most of the ingredients continue. There is no flashiness, but each dish is exceptional. The meal ends with exquisite white rice cooked in a pot, with shirasu (whitebait), ikura (salmon roe), and TKG (tamago kake gohan - raw egg over rice) with free refills. Even men will feel satisfied. With 4-5 drinks, the total for the 23,000 yen course is 31,000 yen. The cost performance is excellent in this prime location in Ginza.

It was a beautiful course that felt very Kyoto-esque. Personally, I really enjoyed the chestnuts that came on the same plate as the ginkgo nuts in the first dish! Despite being a weekday, there were still some empty seats at this counter-style restaurant, which is rare for a place with such high ratings on Tabelog. I think it's worth a visit for occasions like sudden business dinners or entertaining clients!

Eight-inch mushroom miso soup with red snapper, dried squid, grilled purple sea urchin, plum and wasabi Spanish mackerel with matsutake mushrooms. Omi beef hot pot with matsutake mushroom rice topped with egg, beef and vegetable mixed rice, fig, Shine Muscat. Thank you for the feast.

The food came out a bit slow, which was a bit of a concern. Also, I felt like there weren't enough appetizers, so it seemed like a place where you fill up on rice. I thought they would bring out a variety of dishes to go with the rice, so I kept eating thinking rice refills were free, but the price ended up going up... Was it not all-you-can-eat? lol

The owner, Zenichi Abe, worked together with Nakahigashi-san at "Miyamaso" in Kyoto, then served as the head chef at "Sakyo Higashiyama" in Ginza for about 10 years before opening this restaurant. This place offers a relaxed dining experience with the option to start at either 6:00 or 6:30. Each seating provides ample space for guests to enjoy their meal from start to finish. The menu includes dishes like green plum, Akita bracken, warabi sushi, myoga, seasonal salmon, kuchiko, Moroccan green beans, white miso soup with fresh onions, snap peas, and spicy condiments, a selection of sashimi featuring Aomori sea urchin, Chiba katsuo, Akashi sea bream, and condiments, Kyoto eggplant with shishito peppers, spicy daikon radish, and fried eggplant skin, grilled wild ayu from the Azumagawa River in Shiga, simmered dish with conger eel, bracken, and okahijiki, grilled asparagus and Omi beef ichibo with optional salt, simmered dish with seasonal vegetables, rice set, red tea jelly with ginger sherbet and a squeeze of lemon, and a dessert featuring baked nama-fu and Kyoto hojicha.

It's a counter-only shop. When you enter, the smell of food immediately catches your attention. I'm looking forward to the meal. The appetizers, sashimi, sweetfish, and grilled fish are all delicious. It's a quiet place, but the master is friendly. I love this kind of restaurant.

The food was artistically beautiful and incredibly delicious! Especially the tamago gohan with moistly shaved bonito flakes over rice cooked in a clay pot was amazing and a must-try! The eel had no fishy smell at all, with crispy skin and very delicious. The pike conger was fluffy. The beef rib meat was meticulously marinated and grilled with precise time management, truly a masterpiece of meat. The freshly crushed green pepper added a wonderful aroma. The stir-fried eggplant skin with hijiki-like seaweed was also very fragrant. The sashimi, especially the bonito, was very tasty, and the uni wrapped in seaweed was fantastic. The roasted green tea at the end was also fragrant. It was great that you could order half servings of sake and try different varieties.

When I visited for the first time, the words "extremely happy" ❤️ kept swirling in my head. The appreciation for the meticulous craftsmanship of the kaiseki cuisine made by such a skilled artisan, and the happiness of the silver rice... I even felt grateful to God. ❤️ Everything is delicious and meticulous. I love white rice the most, but just saying white rice is not enough. The rice accompaniments and miso are incredibly important, capturing my heart, which is not particularly cute, and not planning to let go. Or rather, not letting go. I want to go again ✨w The best rice accompaniments are in three stages: fish, tarako, and shirasu. Half-dried bonito flakes and dried small fish are sprinkled on the rice. The simmered fish and egg yolk are served separately. I wanted to eat more, but my stomach was so full that I had to give up ( ᵒ̴̶̷̥́ωᵒ̴̶̷̣̥̀ ) Everything was delicious, but the dish where the eel meat was not filleted, but prepared in a tubular shape and stuffed with ingredients, then baked and served in its tubular form was truly impressive. The bones were also removed, and the artisan's skill was so amazing that I was both moved and puzzled, not understanding what was happening and being filled with question marks. The master is truly incredible. ✨

・Hassun (fried burdock and taro, ginkgo nuts, boiled young bamboo shoots with vinegared miso, fresh octopus, Kaga lotus root stir-fry, smoked sablefish) ・Tochimochi and red onion white miso soup ・Red snapper, striped jack, and squid sashimi ・Karasumi mochi ・Kue and radish soup ・Horsehair crab ・Shirishana, Kyoto turnip, and fried tofu simmered dish ・Niece ・White rice, tuna sashimi with grated yam, cod roe, pickles, red miso soup ・Beef shredded rice ・Bonito flakes, small dried fish, and egg rice ・Dried persimmons ・Zen-zai with fresh wheat gluten The head chef, Mr. Abe, trained at the renowned Kyoto restaurant "Kusakui Nakahigashi". In the Ginza area, you can enjoy authentic Japanese cuisine with a Kyoto touch. The standout feature of this restaurant is the "okudosan" (hearth). In the center of the kitchen, there is a hearth where you can see the silver rice being cooked right in front of you. This is a rare sight in Tokyo, making this restaurant unique. The dishes, such as the white miso soup and karasumi mochi, have a Kyoto flair. The freshly cooked niece, with its gentle sweetness and al dente texture, is a memorable dish. The side dishes that complement the white rice are also very satisfying. The restaurant exudes a strong Kyoto vibe in both its cuisine and ambiance. I will definitely visit again if given the chance. Thank you for the wonderful meal.

Chestnut, ginkgo nuts, sprouts, karasumi (bottarga), white miso with persimmon, renkon (lotus root), homemade karasumi, smoked saury, walnut white miso, grilled mochi, Katsuo from Shimane, Katsuo shiokara with sake lees, grouper, shiitake mushrooms, seiko crab and shrimp with taro in a thick starchy sauce, Matsuba crab bite-sized rice, jako rice, persimmon sweet red bean soup. A meal that you can enjoy in silence. From start to finish, there was not a single disappointment. The control of flavors was perfect. The white miso was not overly sweet like in other places. The rice had a firm texture with a slightly sticky film on the surface, which was surprisingly good. Had a few drinks and the bill came to 25,000 yen. It's quite cheap, isn't it? Definitely worth revisiting this restaurant.

Ginza, to Kuzen Abe-san. The omakase course is 18,000 yen per person. With drinks, it's 28,000 yen per person. The rice cooked in the hearth is delicious from the moment you enter the restaurant. You can enjoy it in an al dente state, as well as in dishes like tamagokake gohan and jyako gohan, with seconds available. Today, in addition to the rice, we were served grilled sea eel in sauce instead of pickles, as well as seasonal ayu and hamo, which were delicious. Despite getting quite full, there were also two desserts, making it a very satisfying meal. Thank you for the feast!

I enjoyed a beautiful Japanese cuisine filled with seasonal flavors...【Chef's Special Course】● Appetizers: Mozuku seaweed vinegar, sea cucumber roe, smoked firefly squid, butterbur sprouts with white miso, steamed bamboo shoot sushi, vinegar miso dressing for flat clams, fava beans...● White miso soup with fresh spring onions and snap peas, the sweetness of fresh spring onions goes well with the flavor of white miso...● Sashimi: Sea urchin, flounder, bigfin reef squid, ark shell, the bigfin reef squid is sweet when it touches the tongue...I love it...● Sashimi: Katsuobushi from Kesennuma, katsuobushi with sake lees soy sauce● Simmered dish: Poached pike conger with butterbur sprouts● Grilled dish: Salmon with wild garlic sauce, eaten with wild garlic vinegar...● Hot pot dish: Sukiyaki with beef and bamboo shoots● Rice dish 1: Niigata-style boiled rice, the moment when the rice changes from grains to rice was perfectly al dente, with a subtly disappearing core that was delicious...Rice dish 2: Pickles, spicy cod roe, small fish, clam soup, each grain shines beautifully...slightly soft but incredibly delicious...Rice dish 3: Rice with tiny fish, crispy rice crust...the tiny fish goes well with the rice...Rice dish 4: Egg over rice, incredibly delicious...● Dessert: Tosa Bunto jelly with mandarin orange, strawberries, sweet red bean soup with fresh wheat gluten● Kyoto green tea

First, starting with beer! This beer glass is so stylish and nice! Not bad at all, I actually like it. They have a wide selection of Japanese sake and white wine. I love the sake called Senshin, and the white wine was also very delicious. The restaurant only has a counter, so it's usually full with groups of 2 to 3 people. The atmosphere is not too lively, but you can enjoy a leisurely meal while savoring the delicious dishes. The presentation of the dishes is beautiful, especially the first appetizer plate where everything looks so well-prepared that you might hesitate on where to start. The bamboo shoots, sashimi, soup, each dish was a delight on its own. And then the sparkling white rice at the end... it looks soft but not mushy, with a slight firmness. The cooking of the rice is just perfect. I wonder how they cook such delicious rice... It was so good that I ended up getting seconds of the rice and various side dishes. The shredded mountain pepper was the best. Sigh. I want to go there again!