I came to visit a Japanese restaurant that I had been wanting to try for a while. The location is right near the Kabuki-za theater, although I'm not particularly interested in Kabuki myself. The place is popular among Kabuki actors. 1. Snow crab with Tosazu vinegar 2. Fried sesame tofu with fried cabbage - a bit of bitterness added a nice touch, very delicious 3. Conger eel and burdock - crispy and chewy texture, delicious 4. Fresh golden eye snapper - fresh and delicious 5. Soft-shelled turtle chawanmushi - couldn't taste the turtle, which was a relief 6. Pufferfish jelly - firm and crunchy texture, mixed with sour sauce 7. Wagyu beef and bamboo shoot - crispy and juicy, loved the way it was grilled 8. Miyagi oysters and mountain vegetables 9. Tai-meshi with tai chazuke - two ways to enjoy, like a hitsumabushi 10. Ice cream with homemade jelly - delicious dessert without cutting corners - Very good value for money. I spent only 25,000 yen per person. I feel like I got a great deal for the quality of the food and the location. - Overall impression: Delicate flavors, great value for money. This restaurant has replaced one of my top 5 favorites in Tokyo in the past 5 years. It was one of the top Japanese restaurants I've been to in Tokyo. - Would I visit again? Great taste, great value, great service. There's no reason not to go back.

On the 5th floor of a building, there was a shop that you could enter through an entrance where incense is burned twice a day. The space was partitioned off, allowing for a calm and relaxing dining experience, with unique tableware to enjoy. The owner was not overly cheerful but would answer questions with a friendly distance. With only two seats at the counter, it felt like a private dining space, which was nice. The atmosphere was unique and had a subdued, calming feel. The restaurant had a strong individuality that couldn't be categorized as either Japanese or Western. I made a reservation through a website for a reasonably priced lunch course at 5,500 yen. Overall, I was satisfied with the dishes! They had a creative touch while still staying true to the basics of Japanese cuisine. Dishes featuring spring bamboo shoots stood out, and the freshness and delicate flavor of the bamboo shoots were impressive. Although I was happy with it, I felt that a bit more variety in ingredients would have been nice. The dish with firefly squid and bamboo shoots stood out, with the tender texture of the squid and the richness of the ink making a strong impression. It was seasoned with green onion and sesame oil, and the dish was refreshing yet well-balanced. While there are many restaurants in Ginza known for their grilled sesame tofu and sea bream tea-pickled dishes, this restaurant's thin stick spring rolls could also be considered a specialty. They were crispy and stayed hot for a long time, with a creamy filling inside. The texture of the bamboo shoots and mountain vegetables was enjoyable, with the flavor of sansho pepper adding a nice touch. For dessert, there was a black tea ice cream that was rich and delicious. The drink options were limited, but for the price of 5,500 yen, the meal was satisfying. The Koshihikari rice cooked in a clay pot was also delicious. I had two servings and left feeling pleasantly full, having had a great time. I would like to visit again with important friends or acquaintances in a different season.

Chef Katsuaki Koshikawa, first visit! I was a bit nervous because of the intimidating name, but I mustered up the courage and made a reservation. When I arrived at the counter, I was greeted with a smile by the owner, Takagi-san, which put me at ease. Takagi-san was very friendly and shared various stories with me, from explaining the dishes to talking about the origin of the restaurant's name, the beautiful tableware, the artist behind the decorations in the restaurant, and the calligraphy artist who wrote the impressive signboard. It was a truly enjoyable experience. Despite the restaurant's imposing name, the atmosphere was very welcoming. The food was absolutely delicious!! And the tableware was all beautiful and captivating, making the dining experience even more luxurious and blissful. - Amela, crab, and sea urchin cold appetizer: A perfect dish for the beginning of summer! - Sesame tofu: Thick and fluffy sesame tofu with a rich sesame sauce and crunchy young corn. Very delicious. - Fresh conger eel: Rare fresh conger eel with a tender texture, sweet flavor reminiscent of spiny lobster, and a refreshing touch of myoga and plum paste. A refreshing summer dish. - Dried ayu fish: Dried ayu fish with intensified umami flavors and an incredibly delicious broth. The dragon motif on the bowl was impressive! - Sashimi: Flounder and water octopus. The water octopus was finely sliced and torch-seared, creating a fluffy texture. The best water octopus! - Spring roll: Mashed edamame mixed with sea urchin and nori, rolled into a thin spring roll. The sweetness of edamame, the umami of sea urchin and nori, exploding with flavor in your mouth. - Ankimo: Ankimo, smoked pickled radish, and pickled plum sandwiched in a monaka. The harmonious combination of the smoky flavor of smoked pickled radish, the creamy sweetness of ankimo, and the accent of pickled plum. - Meat dish: Hot beef with Kamo eggplant and onion. The beef was melt-in-your-mouth tender, and the broth was exquisite. - Tai chazuke: Tochigi rice from the owner's hometown, with a firm texture and delicious taste. Enjoyed with sea bream before adding green tea for a flavorful chazuke. I couldn't resist getting seconds! - Dessert: Pistachio ice cream on top of grapes. A refreshing end to the meal. The unique tea cup added to the wonderful dining experience. Every dish was exceptional, and enjoying them in beautiful and unique tableware made the experience even more satisfying. I will definitely be coming back!!

Starting with the shop name "Chisou Koryu," which is pronounced as "chisou kouryuu," this place is located near the Kabuki-za theater with good access from the station. I visited for lunch and the appetizers were delicious, knocking me out from the start. The famous grilled tofu was light with a rich sesame sauce that perfectly matched the spiciness of wasabi. The corn soup was flavorful yet light enough to enjoy. I loved how the dishes were not too heavy, and I even enjoyed the last dish of sea bream ochazuke. With all this, the lunch in the 5,000 yen range was incredibly cost-effective! I'm already curious about dinner, so I'll definitely be back for that next time.

Located just a short walk from Higashi-Ginza Station!! I made a reservation over a month ago and visited this restaurant, Hisoukoryu, for lunch. The wonderful dishes and beautiful plates made for a relaxing meal in a private room. I was truly impressed by the amazing food at such a reasonable price. Thank you for the feast.

I used it for a private dining experience. I don't visit the area around Higashi-Ginza often, so it was my first visit, but it was a wonderful restaurant as the reviews said. There are only 5 seats at the counter, so even sitting side by side, it felt like a private room where I could relax and enjoy. It might be nice for a date. All the dishes were delicious, but the sea bream ochazuke was the best. I would like to visit again on another occasion!

Located near Higashi Ginza and Kabukiza, "Chisou Koryu" was opened in September 2018 by Takagi Kazumoto, who honed his skills at renowned restaurants such as "Ginza Uchiyama," "Ginza Tokuchiyama," "Ginza Nakajima," and "Ginza Fukuju." I finally had the opportunity to visit this restaurant, which was recommended to me by a friend living overseas. The atmosphere upon entering the dimly lit space with a faint scent of incense was very calming. The name "Chisou Koryu" expresses the desire to create hospitality that allows guests to enjoy delicious food while feeling comfortable. I had a relaxing time in a private room, enjoying the exquisite lunch course that included dishes like scallops with Koshosu jelly, sesame tofu, and grilled swordfish. The balance of flavors, presentation, and colors of the dishes were exceptional, stimulating all five senses. This place is perfect for a power lunch and I will definitely visit again. Thank you for the wonderful meal! ❤️

＜Recommended for people like this＞ ■ Those who want to broaden their experience of Japanese cuisine flavors ■ Those who want to immerse themselves in the deep deliciousness of Japanese cuisine →→→ Make a reservation for 6:00 PM on weekdays and enter the restaurant. You will be guided to a counter seat. ＜Seasonal tasting course＞ 13,200 yen 【Appetizer】 * Green and white asparagus, hairy crab ✅ On top is a watercress salad dressed with sesame oil. Between the asparagus and hairy crab is a jelly of crab miso and Tosa vinegar. The deliciousness is solid rather than flashy. The crab meat is thick. The watercress and asparagus are easy to eat, with a strong green flavor. 【Grilled sesame tofu】 ✅ Warm grilled sesame tofu. Perfect match with a rich sesame sauce. The incredible flavor, sweetness, and richness are outstanding. The chewiness of the sesame tofu is remarkable. The deep-fried young corn has a natural sweetness and is quite delicious. 【Soup】 * Ainame (fat greenling) and wakame seaweed ✅ A comforting soup with the goodness of fat from ainame. Elegant fat with a refreshing taste. The soup has a hint of ginger, and the texture of wakame seaweed is good. 【Sashimi】 * First bonito and bigfin reef squid ✅ The bonito is refreshing with a good match with sake-stealing soy sauce. The flavor intensifies. The bigfin reef squid has a thick and sticky texture despite being thickly sliced. The richness is ten times more than expected. 【Grilled dish】 * Harumaki (spring roll) ✅ A spring roll with a rich flavor of grilled seaweed. Edamame and sea urchin add a natural sweetness that is enjoyable. There was plenty of sea urchin. The flavor was unbelievably good, and the taste was solid. The aftertaste was too lovely. 【Palate cleanser】 * Ankimo (monkfish liver), smoked dried daikon radish, and dried plum in a rice cake ✅ A dish combining ankimo cooked in dashi with smoked dried daikon radish and dried plum. The richness of ankimo was not made monotonous. 【Simmered dish】 * New onion and conger eel ✅ An exquisite dish with superb soup and broth. The deliciousness as a soup is perfect, with no wasted dashi. The onions are simmered until they become tender, bringing out their full sweetness. 【Rice dish】 * Sesame sea bream and rice ✅ The rice is from Tochigi prefecture, cooked with water from Tochigi. The sea bream is directly delivered from Imabari, Ehime. The combination of the transparent sweetness of the sea bream and the rich, savory sesame sauce is overwhelming. The combination of luxurious Japanese flavors is beyond imagination. 【Dessert】 * Pistachio ice cream with strawberries and papaya ✅ The ice cream is sweet and pleasant. A good dessert to finish the meal. (Other) * No background music in the restaurant. * The chef is friendly. * The restroom is clean, with a pleasant aroma of incense. =================================== Thank you for reading until the end! ✅YouTube: manon4649【Dining Introduction】https://youtube.com/channel/UCNlEO9LTw12vvKzTgJIwAbA ✅Instagram: manon4649http://www.instagram.com/manon4649/

I visited the Japanese cuisine restaurant "Chiso Kodo Ryu" in Tokyo, which is ranked 86th out of 100 top restaurants in Tokyo. It is located in Higashi-Ginza, in a stylish building on the 5th floor. The interior has a row of counter seats and two private rooms. The restaurant, opened in 2018, is run by Chef Kazuki Takagi. They offer both dinner and lunch. The meal was served promptly and smoothly, and the atmosphere was pleasant. The dishes included appetizers like firefly squid with Tosazu jelly, grilled sesame tofu, simmered bamboo shoots and young shoots, sashimi of bonito, fried soft-shelled turtle spring rolls, assorted dishes with new potatoes and scallop dumplings, white rice with cucumber pickles and sesame-seed sea bream, and dessert of black tea ice cream. Each dish was delicious and the quality was impressive, especially considering the location and price. It's no wonder this restaurant is popular - it's a great place to dine.

Stayed for 2 hours, it's a decent restaurant. I'm sorry I didn't take detailed notes this time. Roasted almonds, crab sesame tofu, cabbage with clams, sea urchin, seaweed, flounder, fugu spring rolls, bracken fern, mountain vegetables, scallops, tai chazuke. For dessert, vanilla ice cream with strawberries.

I visited "Hashou Kouryu" located in Ginza, Tokyo. It is a 3-minute walk from Higashi-Ginza Station, accessible via Toei Asakusa Line and Tokyo Metro Hibiya Line. The restaurant is on the 5th floor of Ginza Building III, a short walk from the main street with Kabuki-za in the background. The interior has a calm color scheme and a sophisticated atmosphere, with a high-quality white wood counter and two private rooms. Chef Kazumoto Takagi, originally from Tochigi Prefecture, trained at renowned Tokyo restaurants before opening "Hashou Kouryu" in September 2018. The menu I enjoyed included dishes such as hair crab with cooked mushrooms and urui, sesame tofu, red sea bream and clam white miso soup, cold yellowtail from Toyama, flounder and shirako, snapping turtle spring roll, and more. Each dish was delicately presented in artistic, unique tableware, offering a refined taste experience. I had a wonderful dining experience in this sophisticated adult-oriented restaurant and look forward to visiting again. Thank you for the delicious meal.

The interior of the restaurant is dimly lit with fluorescent lighting at the counter. I was impressed by the confidence they exuded. Fluorescent lighting can make food look unappetizing, but the dishes I tried were not phased by that at all. The flavors tended to be on the salty side. The pace of service was a bit slow due to being mostly run by one person, but it wasn't a big issue. The kitchen was more backstage than entertainment-focused like the Ishikawa Group, but it was still enjoyable. The owner is cheerful and a food enthusiast, explaining the dishes in a pleasant voice. The prices for alcohol start at around 1100 yen, but having a drink menu made the billing straightforward. We started with ikura and harusame salad, which was delicious with plenty of ikura on a bed of spring greens. The benizuwai crab shinjo was patiently hand-shredded, delicate in flavor and easy to eat. The sesame tofu with miso sauce was rich and tasty, with a luscious texture. The grilled sawara with seaweed had a good flavor but the seaweed overshadowed the fish. The spring roll with softshell turtle was a standout, with a filling made from Yoshino kudzu. The lotus root and scallop dish had a crispy and tender texture, complementing the scallop well. The tai chirashi was perfectly balanced with fragrant vinegared rice and a generous amount of the house miso sauce. The burnt rice was crispy and delicious. I also had a taste of the karasumi, which was incredibly delicious. The red tea sherbet was a favorite flavor of mine. Overall, the meal cost around 8000 yen for 3 drinks over 1.5 hours. It was a delightful experience, and I would love to visit again.

To Chiso Koshuho Dragon: I had been curious about this place for a while, so I visited at the end of the year. The appetizer of crab jelly and watercress namul was delicious, and the tai chazuke with sesame sauce for the finale was also fantastic. Each dish was carefully crafted and packed with deliciousness. When each course is promising and the finale is the best, it leaves a great impression. This restaurant not only met but exceeded my expectations with every dish being delicious.

Last time, the counter was not available, so we had to go to a private room. It seems that the policy for the rest of the year (2022) is that only one group can sit at the counter, so fortunately, we were able to reserve the seat right in front of the master for ourselves, or rather, for two people to share! It was a great opportunity to sit at the counter. It was my companion's birthday, and it was the perfect occasion for me to treat them to a meal, so I immediately made a reservation at the counter for this special visit. The food was as follows: - Kegani (horsehair crab) with jelly and watercress salad: The seasonal kegani crab from Hyogo prefecture was served with plenty of internal and external roe, as well as plenty of leg meat. The watercress salad with almonds was a perfect accompaniment. - Grilled sesame tofu with persimmon: This grilled sesame tofu is a specialty of the owner's original restaurant. The crispy skin and creamy interior make it the best sesame tofu I've ever had. - Fugu (blowfish) with shirako (milt) sauce: The dish included thinly sliced skin and slightly seared half-cooked milt. It was a generous portion with great flavor. - Shirakawa (softshell turtle) in white miso broth: The dish featured shirakawa and fried taro, cooked in a delicious white miso broth made from 1kg of clams to serve five people. It was absolutely delicious. - Deep-fried spring rolls with softshell turtle: The spring rolls were made with deep-fried softshell turtle, which melted perfectly in the mouth. - Zuwai crab with chrysanthemum and mizuna in soy sauce and salmon roe: The dish was a luxurious combination of crab meat, crab miso, and homemade salmon roe. - Sirloin with Seigoin turnip: A simple and refreshing dish to cleanse the palate. - Shark fin with sea urchin and crab sauce: Served in a beautiful dish, this dish was a hit with the sea urchin lovers. - Rice with salmon roe and sea bream sashimi in sesame sauce: The white rice was a delight for sake lovers, and the sea bream sashimi in sesame sauce was a perfect match. - Pistachio ice cream with leche and strawberries: The dessert was a delightful combination of flavors, although I mistakenly ordered two servings. Overall, it was a wonderful dining experience with great food and enjoyable conversations with the owner.

Located on the 5th floor of a building near Higashi-Ginza Station, just one street off Showa Street, is "Hisou Koryu," a famous sushi restaurant. The name of the restaurant was chosen to represent the owner's desire to create dishes to entertain customers, with "Hisou" symbolizing cooperation and "Koryu" representing strength like a dragon. I was intrigued by the impactful name, so I made a reservation for lunch (5280 yen) one month ago and finally visited. Upon exiting the elevator, I was led to a private room for four people. The interior exudes a calm atmosphere suitable for important business meals or entertaining guests. There are also a counter with six seats and a private room for six people. The dishes I enjoyed included crispy sesame tofu, spring greens and watercress salad with plenty of salmon roe, crab and yam soup, seared mackerel with nori sauce and myoga, fried conger eel served in a Bizen ware dish with simmered sweet and savory burdock, steamed scallop with grated lotus root, sea bream rice porridge, and Darjeeling black tea ice cream. Each dish was meticulously prepared and presented, leaving a lasting impression. I am grateful for the delicious meal I experienced at this restaurant!

The food was delicious, especially the ikura (salmon roe) and crab combination, as well as the spring rolls filled with plenty of soft-shelled turtle. The seasonal ingredients were used abundantly, and dishes like squid were top-notch. The shirako (milt) soup was also very tasty. The highlight of the day was the incredibly delicious spring rolls filled with plenty of soft-shelled turtle, offering a crispy and delightful texture. The recommended sake, Tenshu from Akita, was excellent. The waitress, who recommended the sake, was very passionate as she was from Akita. The Tai Chazuke (sea bream tea rice) was the most delicious dish of the day, with the white rice being delicious on its own, topped with sea bream and a sesame sauce. Whether eaten as is or with tea poured over, both ways were amazing. The Tai Chazuke was truly delicious. The service in the private room was great, leaving a positive impression. The building, Onodera, is a gourmet paradise.

The restaurant's name wants to incorporate the character for "dragon" based on the number of strokes, but doesn't want to give off a typical Chinese vibe. The handsome chef in his early 40s puts extra care into marinating cucumber pickles in broth. His specialty dish is fluffy deep-fried conger eel with a sweet topping and spicy burdock on the side. The perfect palate cleanser after the sweetness. The homemade iced black tea is unlike anything I've ever tasted! With 4 years in business, the restaurant is poised for even greater success.

I visited Hishoukouryuu in Ginza, which is a hidden gem serving authentic Japanese cuisine. The chef, who trained at reputable places like Uchiyama in Ginza, prepares each dish with great care. The menu includes dishes like grilled sesame tofu, bonito sashimi, and sea bream sashimi with tea-soaked rice. The quality and portion size are impressive for the price. I highly recommend trying their dishes with sake or other alcoholic beverages. The clam soup and eel with burdock were particularly delicious. I look forward to visiting again, perhaps for dinner next time. Thank you for the wonderful meal!

Unexpectedly?! It was completely under the radar. However, is it because there are famous shops nearby that good restaurants gather with a synergistic effect? I hit a long-awaited Japanese restaurant that hit the spot, and I'm feeling high with excitement. When I arrived at the restaurant, oh, this building! This day, the counter was not available, so I was seated in a private room and settled in. As the name of the restaurant suggests, I was greeted with a lucky dragon plate. ・Salmon roe, abalone, white squid, chrysanthemum greens, watercress, grated daikon, kabosu peel: At this point, my excitement was already high. The way the salmon roe is seasoned at this time of year, the exquisite infusion of flavor, is a gem of delicacy and umami explosion! The balance of flavors with the abalone, white squid, and the refreshing taste of vegetables like watercress, grated daikon, and kabosu peel was exquisite and delightful. ・Grilled sesame tofu, snap peas: Yes, the grilled sesame tofu that is also a specialty of the owner's hometown, Yama-san. However, there are unexpected surprises here too! The sesame sauce on the bottom is slightly sweet and rich, with a crispy skin and a moist tofu texture that is irresistible. This grilled sesame tofu is a once-in-a-lifetime experience! ・Matsutake mushroom and shark fin chrysanthemum soup: A beautiful dragon lacquer on the back of the bowl. The chrysanthemum blooms, evoking the feeling of autumn. And surprisingly, there's shark fin here! It's grilled to bring out the texture. ・Conger eel with plum soy sauce: The conger eel is already seasoned with roasted sake, perfectly cooked. The roasted sake enhances the flavor of the conger eel, making it delicious on its own. ・Conger eel and matsutake mushroom fried spring roll: This might be the most impressive dish of the day! When you take a bite of the spring roll, the aroma of steamed matsutake mushrooms trapped inside the skin tickles your nostrils, followed by the tender conger eel and the crunchy texture of the remaining matsutake mushrooms, complemented by the fragrant fried spring roll skin! A trinity of ingredients that fully showcase their individual strengths, cooked in a way that seems perfectly calculated, resulting in a flawless dish. ・Hairy crab, prawn, scallop, pumpkin soup: A rich pumpkin soup that evokes the arrival of autumn. ・Saga beef, eggplant: No complaints, delicious. The Saga beef is perfectly cooked, and the eggplant absorbs even more flavor, making it delicious. ・Salmon roe and salmon? Clay pot rice, pickles, miso soup: So to speak, a parent and child bowl? Laugh. But if you like salmon roe, this clay pot rice with salmon roe and salmon, with Mitsuba, is quite well-balanced. It was also delicious as onigiri, and even when it cooled down. The scorched rice was also delicious! ・Was it pistachio ice cream? I don't have notes on the dessert, so I forgot the details. But still, the white wine bottle choice, Pouilly-Fuisse, was also delicious. When I look back on it, I feel like going back soon. This is a restaurant I definitely want to revisit. (The counter was already fully booked too?) It's only a matter of time before it becomes a difficult-to-reserve restaurant! Thank you for the meal!

I visited a Japanese restaurant in Ginza during lunchtime on a weekday, which I had been curious about for a long time. It's very popular, and my friend made a reservation for us a month ago. On this day, I went with two friends for a girls' gathering and we sat at the counter. The interior of the restaurant is calm and exudes a sense of traditional Japanese elegance. It's a peaceful space where you can relax. The owner was very friendly and welcoming. We started with a toast of champagne in beautiful narrow glasses. Here is a summary of the dishes we enjoyed: - Spring chrysanthemum and shiitake mushroom ohitashi topped with salmon roe: The dashi in the ohitashi was delicious, and the salmon roe added a perfect touch of flavor. - Grilled sesame tofu: Warm and creamy sesame tofu. - Matsutake mushroom and conger eel soup: Decorated with chrysanthemum, this soup was a taste of autumn with the rich flavor of matsutake mushrooms. - Raw horse mackerel sashimi with seaweed soy sauce: The seaweed soy sauce added a delicious umami flavor to the fresh sashimi. - Deep-fried softshell turtle spring rolls: An exquisite dish with a delicate flavor and collagen-rich softshell turtle filling. - Emerald eggplant and half-cooked scallop: The half-cooked scallop was particularly delicious. - Sea bream ochazuke: The sea bream sashimi can be enjoyed raw or lightly seared, and served with freshly cooked rice. The burdock kinpira was also tasty. - Darjeeling tea-infused ice cream: A refreshing dessert to end the meal. Overall, it was a fantastic lunch experience at a wonderful restaurant. I would love to visit again to experience the seasonal menu.