Hiroshi Kan 2022.6.15 20:00~ Tabelog 3.84 Tabelog 2021 Top 100 Restaurants. A cozy Japanese restaurant in Ginza with only 5 counter seats, where Chef Hiroshi Kan, who previously worked at the renowned Takeda Hachijo in Gifu and then at the Japanese cuisine restaurant Seizan, serves "luxurious home cooking" as the concept. The atmosphere inside the restaurant is soft and welcoming, making it a very comfortable place to visit even for first-timers. Despite his intimidating appearance, Chef Kan is actually very kind and charming. The home-cooked dishes served at this restaurant are so exquisite that it's hard to imagine a household serving such high-quality meals every night, yet they are so delicious that you will want to come back for more. This restaurant, which aims to be a place that everyone wants to revisit, is truly charming. Although it has been awarded a Michelin star, the cost performance in the range of around 20,000 yen in the prime location of Ginza is very convenient. Chef Kan helps ease any tension, and once you visit, it feels like you're already friends with everyone. Cheers with a Rococo bottled beer. I couldn't help but overhear the conversation between the middle-aged man next to me and a woman who seemed to be in her early 20s. I also enjoyed a lively conversation with my best friend, who runs the top real estate developer at Izumi Garden Tower. The food was excellent. 1. Uni hamburger or cabbage roll, delicious. 2. Specialty soup: nodoguro and asatsuki soup, delicious. 3. Grilled beltfish, delicious and conversation flows. 4. Hida beef with onion sauce, delicious. 5. Shirako and sea cucumber, known as black diamonds and costing 160,000 yen when I had it in Shanghai. Delicious! 6. Shanghai crab spring rolls, delicious. When I told Chef Kan that his face looked scary, he replied, "I'm a mascot character." Lovely. 7. Buri fish cooked in a clay pot rice. I like buri fish. Delicious. 8. Dessert: caramelized matcha sweets, charming. 9. Hot hojicha and takeaway rice were also delicious, Chef Kan. There are many Japanese restaurants in Ginza. The essence of us Japanese lies in home cooking. Serving Hida beef dishes following the legacy of Takeda Hachijo, with the dignity of the former head chef of Seizan. "Please feel free to come anytime, really." I would like to visit this welcoming restaurant casually. It was a wonderful restaurant where the genuine hospitality truly shines through. Chef Kan, it was truly delicious. I will visit again. Thank you for the meal. Thank you very much.

Family cooking transformed into authentic Japanese cuisine, my favorite Japanese restaurant. ⚫︎Scallops with grated yam - this combination is wonderful. ⚫︎Fugu shirako (milt) with green onions - a very good balance. ⚫︎Golden snapper with karasumi powder - the richness of the karasumi enhances the flavor. ⚫︎Burger with thick shiitake mushrooms - full of umami. ⚫︎Cold chicken liver with chives and bean sprouts. ⚫︎Fried fugu. ⚫︎Juicy Hida beef roast with tender turnips. ⚫︎Blackthroat sea perch mixed rice - the lotus root and water dropwort add a nice texture. ⚫︎Sweet king strawberry ice cream. A dinner that was satisfying in all senses - visually, aromatically, taste-wise, and in texture.

New Ikura, Hotate Uni, Corn, Chawanmushi Ayu, Hida beef from Gifu, Hamburger Mozuku, Fruit Tomato Scallop, Persimmon Seed Eel, Toro Nasu Rice, Miso Soup, Pickles Hamasu, Shiso Leaf Mango Ice Cream.

Today was my wife's birthday, so I finally visited this place that I had always wanted to go to. With the promise of the best home-cooked meals, I was hoping to get some hints for cooking at home and elevate my dishes to the next level, but it was impossible! This was not home-cooking! The dishes were amazing from the first course... Crunchy seaweed and fruit tomato... So gentle... It was a very humid day today, and I was sweating more than usual, but the first dish was amazing... The second course was black sea bass and sea urchin. The shiny black sea bass with sweet and large sea urchin. The third course was eel from Aichi Prefecture and spring onion hamburger. The fourth course was Hida beef hamburger with shredded long green pepper and yuzu paste. The fifth course was fried scallop shell with persimmon seed coating? The inside was half-cooked. The sixth course was sweetfish and corn mixed rice. I was thinking of explaining each dish in detail, but that would be too much... They were outstanding. And I have never tasted mango ice cream this rich before. When squeezed with shikuwasa, it magically turned into the taste of ripe pineapple. The chef was very kind, and the choice of sake and sake vessels was excellent. I was completely satisfied after having a meal that I enjoyed so much for the first time in a while, as I had been experiencing a lot of disappointments recently. Thank you very much for the feast! I will definitely visit again!

Upon entering the room, there was a counter very close to the chef, where we were able to enjoy excellent home-cooked meals and hospitality. The mixed rice dish made in a clay pot with swordfish and corn that we had at the end was outstanding, and we couldn't help but ask for seconds and a takeaway. Thank you for the wonderful experience.

This small and cozy restaurant, with only a counter to sit at, must have a well-equipped kitchen in the back. The atmosphere is very relaxing! The grilled yellowtail and amberjack were especially delicious. I'm writing this review the next day, but I already want to go back. The eel burger was amazing, a combination you don't see often. The scallop fry with a grilled seaweed flavor was also fantastic. The perfect fry combined with the sweetness of the scallop and the seaweed aroma exceeded expectations. Lastly, the firefly squid and Japanese pepper rice dish. The amount of Japanese pepper used made me question if it's really valuable, but it added a unique touch to the dish. Even in the midst of spring, this dish is the best! I highly recommend this restaurant.

Conclusion, I have found another favorite restaurant. Have you ever had "Reba Nira" served at a course Japanese restaurant? And it was cold Reba Nira. At least for me, it was a first-time experience! It was really delicious and truly stood out as a Japanese dish. It's amazing how even without realizing, we can become fixated on certain ideas. Also, I usually don't eat mackerel, but the grilled mackerel rice here was so delicious that I ended up having seconds. I was also happy with the kindness of the lady who served the fugu boneless part to women first. I would like to visit again. It was delicious, thank you for the meal.

- Starting with a dish where scallops are wrapped in yam, the seasoning of the yam is irresistible. - The soup with shiitake mushrooms and sea bream, with green onion as an accent, has a great broth flavor. - Grilled saury with karasumi powder. The fatty fish is delicious, and the karasumi does a great job. - Eel burger. Unusual but delicious. The eel is grilled fragrantly and crispy. - Cold dish of leek and liver. It's refreshing and a nice break between courses. - Hida beef with turnip. The meat is tender and delicious, and the turnip sauce complements it well. - Spring roll packed with crab meat. The crispy exterior holds tender crab fibers, very tasty. - Trout cooked with rice. The fatty fish is incredibly delicious, had seconds and even took some home. - Crème brûlée topped with strawberries. The unique combinations in the Japanese cuisine were impressive. Thank you for the feast.

I visited this restaurant because the reviews were good. I forgot to take photos, but the dishes had a strong yuzu flavor. The hostess brought us drinks with a great smile.

The best Japanese cuisine that is not intimidating to try is definitely this restaurant. They carefully select their ingredients and season them in a way that enhances their natural flavors, truly showcasing the essence of Japanese cuisine. I visited after about a year and enjoyed delicacies like sea urchin, alfonsino fish, natural ayu fish, and Hida beef. Their dish that stood out was the rice cooked with Nagasaki squid, edamame, and butter flavored with sansho pepper. The aroma of butter spread as the sweetness of the squid filled my senses, creating a comforting sensation. Each dish was of high quality, making it a perfect place for entertaining guests. I had a couple of drinks and the total bill for one person was 33,000 yen, which may seem a bit pricey, but considering the taste and skill involved, it was worth it. I would definitely visit again when I want to indulge in luxury discreetly.

Located about a 2-minute walk from Higashi-Ginza Station, on the 6th floor of a building. The interior is cozy with only 6 counter seats, creating a more casual atmosphere than expected. I tried the 22,000 yen course, which included: - Fruit tomato and Noto's rock seaweed - Kinmedai fish soup with plenty of green onions and yuzu fragrance - Dried ayu fish with a sauce of its guts and miso - Hamburger with juicy Hida beef patty, sweet onion sauce, and slightly bitter shishito peppers - Cold liver and leek dish with smooth and elegant liver - Grilled eel with plenty of whitebait powder - Fried tofu with plenty of sea urchin and wasabi - Rice cooked with corn, edamame, and fresh squid, topped with perilla leaves and butter - Homemade mango ice cream on a cone with sudachi citrus juice Despite being a one-person operation, the timing of the dishes was good. The homey dishes are comforting, yet the meticulous work reflects a touch of authentic Japanese cuisine. The chef's skill in elevating familiar dishes is impressive.

I couldn't resist the temptation of the claim "the pinnacle of home cooking" and ended up making a reservation! The meal included dishes such as seaweed and tomato soup with blackthroat seaperch, dried natural sweetfish, cold liver and garlic chive, Hida beef with chili pepper, burger with sea urchin and fried tofu, fried flat clams with persimmon seed coating, eel and edamame rice, and homemade mango ice cream. The burger was so delicious that it was truly impressive!!! Thank you for the feast!!!

When the first real state of emergency declaration was issued and takeout became mainstream, I had the eel and sansho pepper bento from Unagi Hanazansho, which was simple yet incredibly delicious and moving. Since then, I have been wanting to visit again, and this dinner was truly a "luxurious home-cooked meal." The familiar home-cooked dishes with a twist were simple, easy to understand, and incredibly delicious. The use of popular ingredients that I love brought continuous joy. Head chef Hiroyuki Sato hails from Hiyama. His brother disciples have opened a restaurant called Nagayama in Hiroshima. While there aren't many reviews from visitors, those who have written reviews have all been positive. I would definitely like to visit. I had the 22,000 yen course, plus a soft drink for a total of around 28,000 yen. The Wilkinson's ginger ale (sweet) was too sweet for me. The tomato juice with hinadori broth added was refreshing and had a deep, smooth flavor. The cherry salmon grilled dish with homemade karasumi powder was fragrant and beautifully presented. The eel and sansho pepper hamburger was another hit, served on buns specially made by Matsuya Ginza's Bread Story (a branch of Andersen). The chilled liver and garlic chives was a unique and refreshing dish. The delicate fried oyster with lime for flavor variation was outstanding. The meat and potatoes dish (roast beef of Hida beef) was simple yet delicious. The fried tofu with fukahire and mountain vegetable fritter was a harmonious blend of flavors. The rice with raw sakura shrimp, snap peas, and shiso flowers was a delightful combination. The next day, I had a similar meal at home, and it was equally delicious. The mango ice cream was cute and a perfect way to end the meal. Overall, the attention to detail and unique twists on familiar dishes made this dining experience truly exceptional.

I went here a little while ago, but for some reason it was saved. Haha, on this day, I had lunch in Ginza. There was a request for Japanese food, so I searched around and chose this place. I saw that Mr. Haruyama was helping out while looking at other reviews, and the price range seemed reasonable for a lunch course that was around 20,000 yen. I made a reservation. It was a private booking, which made me feel a bit guilty but also luxurious. The course was not too heavy since it was lunchtime, but I was happy to be able to eat bamboo shoots on this day, and the rice dish at the end was really good! It was a wild boar cooked rice dish, which was unexpected but I enjoyed the taste a lot. I would come back just for this cooked rice dish. Haha. I've been eating lightly lately, so I got it wrapped up as a souvenir, and I enjoyed it later on. It was really delicious. I think it depends on the season, but I would like to visit again. Thank you for the meal.

I was impressed by the avant-garde counter-style cuisine that follows the flow of Takada Hachiro. The dishes were fun and delicious as expected. Rare ingredients such as tuna, shark fin, shirako, eel, pufferfish, abalone, and yellowtail were skillfully prepared by Kankou-san with his avant-garde sense, balancing enjoyment and deliciousness perfectly. The restaurant's layout includes premium seats for up to 5 people, creating a balance between authentic Japanese atmosphere and an authentic design. The selection of Japanese sake, wine, and whiskey is also abundant, making it a rare and wonderful Japanese restaurant to enjoy.

I revisited after a month and every dish had the delicate and meticulous work of the chef on each ingredient, making it delicious as always. What surprised me this time was the eel sandwich. Eel and bread were a first-time combination for me, but they really go well together. I was impressed. Last time, dishes using conger eel, sweetfish, and Hida beef were served, but not a single dish was the same, showing the chef's creativity. Once again, I left feeling full and completely satisfied.

The restaurant is a hidden gem serving traditional Japanese cuisine, usually run by the husband alone, but on this day, the wife was also helping out. Both of them have a gentle demeanor, creating a very cozy atmosphere in the restaurant. They use ingredients from Aichi, Gifu, and surrounding areas, where the husband is from. The Hida beef miso cutlet sandwich was incredibly delicious. As the day of the eel festival was approaching, we also enjoyed the eel mixed rice dish. The flavor of the long green pepper and the crispy grilled eel from Kansai region complemented each other perfectly. The portion was generous, and we were able to have seconds, leaving us feeling satisfied. I would love to visit again. Thank you for the wonderful meal.

A luxurious home-cooked meal concept kaiseki restaurant by Satoshi Hiroyuki from Akebono. The head chef has also worked at "Takadahachi" in the past. You can find ingredients from Gifu and Aichi such as Hida beef, Mino pork, Mikawa eel, Nagoya Cochin chicken throughout the menu. Located on the 6th floor of the Pencil Building near Higashi-Ginza station. The underground ramen shop, Italian restaurant, and sushi bar all cater to connoisseurs, suggesting the owner of the building has a discerning taste. Cheers with a Rococo beer! Creamy yet refreshing foam and smooth on the throat. The highlight of the day was the eel rice cooked in a pot. Next up, the swordfish cutlet sandwich and sea urchin chawanmushi. The eel rice was surprisingly fragrant with perfectly cooked grains of rice. The service was a bit slow, but the head chef was meticulous and likable.

<April 2021 Visit> [Contents] - Hokki shellfish - Hiragai shellfish - Wakasagi (young sweetfish) - White asparagus - Trout Koshiabura - Aichi Tahara pork - Dashimaki (rolled omelette with broth) - Kinmedai (splendid alfonsino) - Firefly squid cooked rice - Amaou strawberry sorbet - Highball - CALERA Chardonnay Central Coast JOSH JENSEN SELECTION 2017 - Tochigi - Hououbida Nikko - Kimoto Junmai Ginjo Yumesasara Muroka Namazake - Gifu - Hizukokko Hida Homare Junmai Ginjo - Aichi - Yumeyamasui Juppaku Oku Nama Junmai Ginjo Genshu - Gifu - Himuro Daiginjo Namazake - Aichi - Joushin Kyuheiji Junmai Daiginjo Yamadanishiki 50% EAU DU DESI - Aichi - Futoto Yamadanishiki Rokujugo [Details] Lunch at Uzuki's "Kankou" ☆ On this day, three of us visited. (This visit was before the declaration of a state of emergency, so it was as usual) First, a toast with "Highball" and "Sapporo Black Label small bottle"! "Hokki shellfish with wasabi". I'm happy to start with my favorite shellfish. The pungent flavor of wasabi combined with the Hokki shellfish is deeply delicious. This makes me want to drink sake. So, I requested a recommended sake from the chef. Tochigi's "Hououbida Nikko - Kimoto Junmai Ginjo Yumesasara Muroka Namazake". A rare limited edition sake that requires advance reservation. "Hiragai shellfish with squid ink and wood sorrel", "Wakasagi with nanbanzuke (sweet and sour marinade) and caviar". It's the ultimate assortment of appetizers. The Hiragai shellfish has squid ink spread on it, providing just the right amount of saltiness. The fragrance of wood sorrel is delightful. And the Wakasagi, which I love, is served as nanbanzuke with just the right amount of vinegar, the sweetness of onions, and the saltiness of caviar in perfect balance. Let's also order white wine. "CALERA Chardonnay Central Coast JOSH JENSEN SELECTION 2017". And the next sake as well. Gifu - Hizukokko Hida Homare Junmai Ginjo. "White asparagus". Unusually, served in a Western-style soup. It warms you to the core. "Trout". Grilled trout topped with my favorite Koshiabura, lightly fried. The flavor of the trout combined with the taste of Koshiabura is an exquisite match. The alcohol goes down smoothly. Next is sake from the chef's hometown, Aichi, a new brand for me. "Yumeyamasui Juppaku Oku Nama Junmai Ginjo Genshu". "Aichi Tahara pork". It appears as a pork loin cutlet sandwich! This time, it's not a hamburger, but a cutlet sandwich, which is super exciting. The crispy texture of the grilled bread and cutlet coating, the umami of the pork, and the abundance of green onions blend harmoniously. I was impressed by the unexpectedly superb deliciousness! Naturally, the alcohol further enhances the experience. Gifu - Himuro Daiginjo Namazake. "Dashimaki". Not served as is, in the style of Kanchan. Premium sea urchin is generously placed on top! My mouth is already rejoicing in bliss. The alcohol evaporates instantly (laughs). Next, another local sake from Aichi. "Joushin Kyuheiji Junmai Daiginjo Yamadanishiki 50% EAU DU DESI". "Kinmedai with new potatoes". Topped with a gentle dashi sauce. The fatty Kinmedai melts tenderly. Simply delicious. The final alcohol from Aichi. "Futoto Yamadanishiki Rokujugo". In no time, it's time for the last meal. Together with the chef's piercing gaze. On this day, it's "Firefly squid, bamboo shoots, and Sansho pepper". A luxurious mountain of Sansho pepper! A dish of firefly squid and bamboo shoot simmered rice, making the most of the seasonal ingredients. Kanchan's simmered rice is the best in the world. Once again, I am completely satisfied with the flawless and wonderful outcome. "Amaou strawberry sorbet". A sweet and sour sorbet that warms the heart. To conclude, 73,000 yen for three people! On this day, the landlady also helped out. Nevertheless, it's amazing to manage almost everything alone! We thoroughly enjoyed the luxurious home-cooked meal. Grateful.

The small and cozy atmosphere with only a counter, today's lunch had 2 groups of 4 people. At first, I was nervous, but the friendly owner and only 2 groups made it comfortable without worrying about others. Each dish was delicious, making me look forward to the next one. I realized once again how good Japanese food is.