On this day, I did not make a reservation in advance, but I called to confirm just before visiting. Despite the sudden visit, the polite response was much appreciated. The Omakase course "Shiratora" I had this time costs 22,000 yen (excluding tax and service charge). It included: - Hiramono, white asparagus, and spring vegetables with white dressing - Okoze (stonefish) simmered in bamboo shoots - Assorted sashimi with 7 types of seafood and 3 types of sauce - Dried sweetfish from Yamaguchi - Karage (fried chicken) made with Kuroshima chicken - Tempura of spring vegetables - Mozuku seaweed vinegar - Olive beef steak from Kagawa - Bamboo shoot rice - Pumpkin pudding for dessert. The quality of the dishes provided during my impromptu visit was truly impressive. Since it was the season for bamboo shoots, many dishes featured them. I would like to visit again with a proper reservation in a different season to try a variety of ingredients.

I had lunch at Ishizuka in Ginza. They have a focus on high-quality ingredients, such as fresh fish directly from Setouchi. You can enjoy the flavors of Chef Ishizuka, who has earned recognition at Fukutaya in Kioicho and Buntokuyama. The presentation is beautiful, and the atmosphere of the restaurant is calm and relaxing, making it a wonderful place for a leisurely lunch. It was a truly lovely restaurant experience.

There were offerings of summer dishes like conger eel and corn rice, as well as pickled vegetables. There were also various types of sake on the menu, some of which were not common, and they were delicious. The presentation was beautiful as well. The conger eel in the soup caught my attention. The meat, sea urchin, and abalone were all delicious.

I had the "Ginichi" lunch course. The appetizer was a mix of sesame, vegetables, and other ingredients, creating a rich and flavorful taste. The addition of okra, corn, and shrimp added a nice accent. The sashimi dish included turban shell, yellowtail, sardine, and vegetables, offering a variety of delicious flavors. The hot dish was a tofu soup made with natural pufferfish broth, warming and light. The sashimi platter with broccoli and tomato was fresh and tasty, with two types of soy sauce, one being a light plum flavor. The meal ended with cold simmered dish, pickles, corn and bean rice, miso soup, and dessert of cherries and cheesecake. Each dish had a gentle yet deep flavor, and I was very satisfied. The staff was also very friendly, making it a comfortable dining experience.

We enjoyed a variety of seasonal ingredients from all over Japan at Ginza Ishizuka Sesame Tofu in Ginza. We had dishes like sesame tofu topped with sea urchin, Hokkaido hairy crab, bamboo shoot and sansho pepper hot pot, sashimi, grilled dishes, Saga beef Chateaubriand, and rice cooked in a clay pot with whitebait and bamboo shoots. We also had plenty of drinks and were in a dream-like state.

Near Ginza 1-chome Station. I made a reservation for a lunch course. The meal included small dishes, sashimi, grilled fish, the best grilled kue (fish), and fish cooked in a clay pot with rice. You can taste the delicious seasonal fish. It is also cherry blossom season, and you can enjoy the scent of cherry blossoms throughout the restaurant. The creative dishes make you feel the season. They pay attention to the presentation and the dishes are beautifully arranged. The portion size is satisfying. The speed of serving the dishes is pleasant, and they quickly remove empty plates. If there is leftover cooked rice, they will make it into onigiri for you to take home. It's nice to see their thoughtfulness. The restaurant has a few counter seats and a couple of table seats. It's a Japanese restaurant that focuses on showcasing the seasons.

Once in a while, Japanese food is nice too. A friend who had just returned from France made a reservation at a Japanese restaurant because they wanted to eat Japanese food. We started with a refreshing glass of champagne for a toast. The course included sashimi, simmered dishes, and chawanmushi, all made with seasonal ingredients that capture the essence of spring. They even packed the leftover rice in onigiri for us to take home. For dessert, we had agar jelly with black syrup, which was light and refreshing. The course was filling, and even by the time night fell, we didn't feel hungry. I heard they also hold regular cooking classes, so I would like to attend one if I have the chance.

I made a reservation for a plan with a glass of sparkling wine for 5,000 yen at Ichigyu. I visited for lunch, but I was a bit disappointed because the chef was conducting a cooking class at the counter, which made it a bit distracting. The food was beautiful and delicious, so I would like to visit again when the timing is right.

On a certain weekday, Otsu attended a meal at a Japanese restaurant called "Ishizuka" in Ginza. There were about 9 people in the group. They had reserved the "Chef's Lunch Course - Ginza" for 7,500 yen. They arrived a little before 12:00 and were seated at a table. While waiting for the meal to start, they enjoyed some tea. The restaurant was very clean, with a visible L-shaped counter. There was a humidifier on the table. Once everyone had gathered, the meal began. Otsu ordered a draft beer for 1,100 yen. The first course was sesame tofu with shrimp on top, which had a nice texture and was delicious. Next was a clear soup with fish balls. Some of the group received a small doll design on their teacups, which turned out to be a chaser for those who ordered alcohol. Otsu then ordered a special junmai sake for 2,000 yen. The sashimi course consisted of 7 different types of fish, each delicious and paired well with the sake. The soy sauce was accompanied by a plum-flavored sauce, adding a unique taste. Grilled fish with daikon and myoga followed, along with a side of pickles. The meal continued with a clay pot rice dish, which was visually impressive when presented before being divided into individual portions. Otsu had a second serving of rice. Finally, a dessert was served, followed by tea and hot towels. Overall, the meal was delicious, though the drinks were a bit pricey. The group finished their meal around 2:00 after spending two hours enjoying the course. The service was attentive, and the timing of the dishes was well-coordinated.

Recommended by a gourmet friend, I visited this restaurant for the first time. While it is a high-end establishment at night, this time I went for the affordable lunch option. I made a reservation in advance for the popular ¥4,600 Short Course Menu. The restaurant is bright, with private rooms and table seats available, but this time I chose the counter seat. Here is what I had this time: - Lotus root salad with shrimp, bonito flakes, muscat grapes, shimeji mushrooms, and silk yarn - Simmered sweet potatoes, boiled kujo green onions, and pickled mackerel - Crab dumplings - Assorted sashimi including flounder, striped jack, salmon, sea bream, marinated mackerel, bonito, and tataki with plum soy sauce and Tosa soy sauce - Soup with sea bass - Rice with sweet potatoes and bracken - Miso soup - Water agar jelly The head chef trained at Fukuda-ke, Buntoku-san, and Manreki Ryukodo, so the dishes were very elegant. It reminded me of my visit to Manreki Ryukodo a while back. The white salad was beautifully presented with various ingredients. The sashimi had a wide variety, each with a small portion. I was surprised by the crab dumplings, as they had a strong and delicious flavor. The meal ended with freshly cooked rice with plenty of sweet potatoes and bracken. The leftovers were packed as a souvenir for me to take home! The water agar jelly had a unique texture, with a subtle yuzu fragrance and just the right amount of sweetness from black syrup. Overall, the dishes were gentle, easy to eat, and moist Japanese cuisine. The quality for the price was very satisfying. I was also intrigued by the sashimi set meal that wasn't available for reservation at the table seats! I enjoy food adventures and mainly post about restaurants in the Ginza area on my Instagram, where I have over 28,000 followers! Instagram: lunchkirakira (Ginza Lunch) https://www.instagram.com/lunchkirakira/?hl=en

The background music was hard bop jazz playing at a high volume. The restaurant has 10 counter seats and 2 tables. The most popular option is the lunch short course, priced at 4,600 yen including tax. The course includes: - Autumn vegetable salad - Sweet simmered sweet potatoes - Kujo green onions and komatsuna greens - Spanish mackerel marinated in vinegar - Crab shumai - Sashimi (flatfish, striped jack, salmon, red snapper, mackerel, bonito, kochi) - Soup (sea bass and vegetable simmered together) - Main dish (rice with sweet potatoes and bracken fern) - Dessert (agar jelly) The motto of the restaurant is that deliciousness comes first, followed by beauty!

Located in Ginza 1-chome, the Japanese restaurant "Ginza Ishizuka" utilizes fresh seasonal ingredients directly sourced from Setouchi for their dishes. Upon entering, you are welcomed by a wrought iron lantern designed by Kitaoji Rosanjin. I was seated at a refreshing hinoki counter seat. The owner is Mr. Nori Ishizuka, who comes from a family of chefs and has worked at various renowned establishments before opening "Ginza Ishizuka" in 2013. I visited for lunch to enjoy a delicious sashimi set meal. The meal included various side dishes such as vinegar miso-dressed komatsuna and kujo negi, colorful vegetables with tofu, and a simmered dish with Kaga vegetables, sweet potatoes, Ishikawa potatoes, and winter melon. The meal also included miso soup, a sashimi platter with a variety of fresh fish from Setouchi, and dessert. The meal was served in beautiful Kyoto-style dishes and was delicious without any unnecessary gimmicks, showcasing the chef's skills and creativity.

I used the lunch course. It was very delicious with Japanese dishes using seasonal ingredients. Each dish was carefully prepared, offering new discoveries while also being delicious. I couldn't eat the soft-shelled turtle because I have a pet turtle, so I had my friend eat it.

It was a body-friendly Japanese meal incorporating seasonal ingredients. During lunchtime, there were only stylish ladies present, and within a limited budget, we were able to enjoy a variety of colorful dishes with clever arrangements. The young staff members were all pleasant, and thanks to them, we had a delightful time.

I got hungry. I am strolling around Ginza feeling a little dizzy. I am worried that lunchtime might be over as I search for a restaurant. I called from the entrance on the first floor to confirm if they can accommodate a solo guest and also checked the available menu options. Luckily, they said the lunch course was still available, so I ordered it without hesitation. I ordered a Torikai Mizuwari to quench my thirst and started with the appetizer. The first dish was Yomogi sesame tofu, which had delicious broth and a great taste of celery. The sashimi included mackerel, sumi squid, and olive beef, all seasoned with ginger for a refreshing taste. The seasonal vegetable dish included butterbur, warabi, udo, and bamboo shoots. The main dish was hotaru squid and broad bean rice cooked firm in a clay pot, which was delicious! Lastly, I enjoyed the miso soup with trefoil, tofu, and seaweed. I am fully satisfied with this lunch and look forward to visiting again for dinner.

I visited a Michelin-starred kaiseki restaurant in Ginza for lunch. The daily special lunch set is priced at 2750 yen on weekdays. The entrance to the building is a bit hard to find, but there is a big sign so just look for that and go in. The restaurant has a spacious and lovely interior with a main counter. The chef recommended the daily special set which included a variety of fresh sashimi slices and three small side dishes. The rice and miso soup were also delicious. Overall, it was a fantastic lunch experience. They only accept cash and the lunch hours are from 11:30 to 13:30 with last order at 13:30.

I understand that it's tough, but... Lunch at Seiryu for 12,500 yen. The appetizer was edamame tofu with sea urchin, the simmered dish was chilled simmered dish, the soup was sea bream soup with Miso Temple seaweed. There are no photos available. I hesitated to leave around this point. The assorted sashimi included sea bream, marinated cuttlefish, flatfish, sea bream, mackerel, yellowtail, seared scallop. The appetizers included foie gras croquette, grilled bonito with salt, vinegared sea bream, simmered octopus. The main dish was deep-fried horse mackerel. The meal included rice in a clay pot, shredded dried baby sardines with Japanese pepper, miso soup, pickles. Dessert was cheesecake. The edamame tofu appetizer had a chewy texture and the sea urchin was delicious without any fishy smell. However, the rest of the dishes honestly seemed similar to a slightly upscale izakaya chain. The impact of the typhoon, heavy rain, and COVID was mentioned in relation to other matters. Most of the dishes were brought by the apprentices. We sat at the counter, and the owner seemed busy with other things, only greeting us on arrival and departure, besides confirming allergies and explaining the sashimi. This level of service does not match the price paid. Are the number of dishes appropriate? Also, the instructions given to the apprentices seemed rough. The atmosphere was inevitably not good. If the owner is busy with other things, they should not accept reservations. Honestly, I thought about leaving several times, but the amount of money spent... The interior, the brightness of the restaurant, and the focus on seafood dishes were to my liking, so it's disappointing. Thank you for the meal.

I went to this restaurant with an acquaintance for lunch. It was my first visit, and I was impressed by the reasonable prices and the wide variety of sashimi dishes available. Considering the price and location, it was satisfactory. It might be a good option for a business lunch, but it didn't quite suit my personal preferences.

I had the lunch course in Ginza. The dashi was really gentle and delicious, with a subtle hint of yuzu flavor used perfectly. I have to say, everything was really delicious. The appetizer was yuba and shrimp, amazing. The sashimi course included amberjack, flounder, and octopus. The clear soup had red snapper and sea urchin inside... sigh. The sashimi platter had tuna, amberjack, squid, red snapper, and cured mackerel, all delicious. The grilled dish was yellowtail with daikon, so heavenly. The main dish had a firm and flavorful texture, too delicious. The rice cooked in a clay pot with sea bream and flounder was chewy and surprisingly tasty. Finally, a yuzu sherbet. I sat at the counter this time, and I think the service, including the timing of serving dishes, was really good. Thank you very much. It was a feast.

This is a traditional Japanese restaurant in Ginza Ichome. I was amazed by the iron lattice lantern designed by Kitaoji Rosanjin at the entrance. The restaurant pays great attention to the dishes and the beauty of Japan is truly irreplaceable. The seasonal dishes are beautifully presented and highlight the flavors of the ingredients. I savored each dish and truly appreciated the deliciousness of Japanese cuisine. The meat served that day was Olive Beef, which I tried for the first time and found it to be flavorful and delicious. This is a place where you can leisurely enjoy traditional Japanese cuisine.

This is a Japanese restaurant located on the 5th floor of a building just a few minutes walk from Ginza-itchome Station on the subway Ginza Line and Takaracho Station on the Asakusa Line. The restaurant focuses on bringing out the maximum flavor of carefully selected ingredients such as fresh seafood and vegetables directly sourced from various regions. The owner chef, Takashi Ishizuka, who has trained at renowned establishments like Fukudaya in Kioicho, Buntokuyama, and Manreki Ryukodo, is a master craftsman dedicated to the art of Japanese cuisine. I visited this restaurant for lunch during Ginza Restaurant Week. The lunch menu included: Appetizer: Autumn vegetable salad (okra, shimeji mushrooms, bitter melon, chrysanthemum, shrimp, persimmon, etc.) First course: Boiled komatsuna (wood ear mushrooms, dried daikon radish, turnip, etc.) Sashimi: Several types of sashimi (probably 6 kinds, including pre-prepared items like jellyfish, fruit tomatoes, and ginger jelly) Soup: Simmered sea bass head (clear soup style) Rice pot: Sweet potato rice, miso soup, pickles Dessert: Mizu yokan (citrus flavored, topped with black syrup) The sashimi was particularly impressive and delicious for the price. The regular lunch menu includes options like the Daily Special Set Meal for 2,500 yen, Short Course Ginichi for 3,800 yen, and more. The restaurant is a hidden gem in Ginza known for its fresh fish and sake from various regions.