I visited Ginza Inaba, a restaurant selected as one of the top 100 Japanese cuisine spots in Tokyo in 2023 according to Tabelog. It was my first time experiencing a top-rated Japanese restaurant, and the excitement had been building up since I made the reservation a week ago. I was meeting a friend with a refined palate, and after searching in Ginza, we found Inaba, which turned out to be a perfect choice. Booking online became a bit of a challenge due to high demand, but we managed to secure a golden time slot at 8:00 PM on a Friday, much to our delight. Located about a 5-minute walk from Ginza Station, Inaba is situated in a storefront along a side street off the famous Hantsumi-dori in Ginza 8-chome. The moment I arrived, the imposing presence of the traditional architecture, reminiscent of the Edo period with its stone and wood elements, exuded a remarkable atmosphere. The entrance was manned by impeccably dressed staff, adding to the overall sense of sophistication. Once inside, I was guided to the counter. The lighting was bright, and there was no background music. On the left side, there were private rooms, and on the right side, there were comfortable counter seats with ample spacing between them. The provided hand towel was as soft as a high-end hotel bath towel and carried the soothing scent of Japanese cypress. The course was an omakase (chef's choice) menu priced at ¥38,500, inclusive of tax. It began with a welcome champagne from the renowned Louis Roederer crystal, known for its sharp and dry taste. The first dish was asparagus mousse with a vivid green color, paired excellently with the crisp Louis Roederer champagne. The next course featured fried hirame (flatfish), appearing deceptively simple but revealing itself as a luxurious dish with excellent texture and flavors. The chef then presented truffle soba, freshly shaving black truffles generously over the noodles, creating an intoxicating aroma. A truffle-infused experience followed with a bite-sized serving of soupless soba. The dining experience continued with a delicate sea bream and warabi (bracken fern) soup, accented by the refreshing fragrance of yuzu flowers. Sliced sea bream and shrimp sashimi followed, with the sea bream covered in ponzu sauce and the shrimp complemented by Maldon salt from the UK. The next highlight was the straw-grilled bonito, with the chef performing the grilling spectacle right before us. The dish featured a pyramid-shaped salt presentation, enhancing the richness of the bonito. The final surprise was the sake-steamed turban shell, beautifully presented like a piece of art. The review concludes with the anticipation of more to come, but the text seems to be incomplete.

On weekends, Ginza is now crowded with many foreign tourists, and the pedestrian zone is still a storm of selfies. On this occasion, celebrating a friend's birthday and finally visiting Mr. Inaba, who is acclaimed as having the "World's Best Japanese Breakfast" in various articles. I thought it was rare for Mr. Inaba himself to be present, but luckily he was there... Perhaps he used up his luck for the year, but I couldn't stop smiling with joy. Mr. Inaba, who has impressed not only Japan but chefs worldwide, creates a magical experience with Japanese cuisine, incorporating beautiful touches from around the world, leaving customers with smiles. As soon as we sat down, the sommelier appeared. When I mentioned a highball with Hakushu, he suggested trying it with Fuji, and we went for it. The well-thought-out choice aimed to enhance the enjoyment of the upcoming Japanese course. Cute bowls adorned with chrysanthemums appeared, featuring a simple chawanmushi that, unexpectedly, had béchamel sauce, alternating between richness and chrysanthemum petals, displaying an artistic balance from the start. Next came soba with truffle. It was crushed and mixed with a rich egg yolk. Then, matsutake mushrooms were showcased before being generously used in a dobin mushi. The matsutake, much larger than usual, was sourced directly from Mr. Inaba's uncle, who owns a mountain. The attention to detail extended to the teapot used for serving. Cute. Of course, the matsutake itself was even cuter. Following this was kelp-pressed sea bream, enjoyed with soy-soaked kelp. The straw-grilled dish appeared, a rarity in Tokyo. When asked about it, the explanation included an interesting tidbit about the building's association with Japanese fuel, granting permission to use abundant straw for grilling. A stroke of luck to capture such an opportunity. The conversation shifted to Inaba's approach to navigating through crowds and choosing his own path in life. Despite reaching an age where he could take it easy, he expressed concern that taking the easy route might erase the hard work he had put in so far. He maintained a polite and cheerful demeanor throughout, even with someone like me. The straw-grilled dish was accompanied by a spectacular shaving of bonito right in front of us. I especially enjoyed it with salt. Words and vocabulary couldn't catch up with the taste. Finally, matsutake took center stage. Words can't do justice to its magnificence – a hand-held, flavorful delight with a soft texture and oozing umami. Then came a small dish with citrus, followed by a melting fig in sesame sauce. The diversity of flavors and perfect presentation became expected but never ceased to amaze. The sommelier returned, offering an Albariño from Japan paired with white wine, followed by child-bearing ayu (sweetfish) from the Tenryu River in Nagano. I thought I wouldn't be able to eat ayu this year, but here they were – generously sized and delicious. The meal continued with a shark fin simmered dish in a light broth, showcasing the subtle yet irresistible flavor spread in the mouth. I couldn't recall ever smiling with genuine delight over a meal before. And then the duck dish – an unexpected pairing with muscat grapes, a taste that wouldn't cross an ordinary chef's mind. To pair muscat with duck, =====

This is my second visit today to "Ginza Inaba." I came aiming for the change from the summer menu during my last visit to the autumn menu. The biggest charm of Ginza Inaba's morning meal is, without a doubt, the white rice and brown rice cooked in a traditional kettle, which you can watch over the counter and enjoy the aroma, enhancing the anticipation for the meal. While freshly cooked rice is the main attraction, there are no blind spots in each dish served in various bowls. The seasoning that makes the most of the autumn ingredients was exceptionally impressive. Especially, the miso soup with grilled eggplant and sardine meatballs was incredibly delicious. Additionally, there are plenty of delightful presentations such as rolled omelets made in front of you, bonito flakes grated in front of you, and seaweed toasted in front of you, and they even provide Okukuji eggs. After enjoying combinations like rice with egg yolk and bonito flakes, and rice with egg yolk and toasted seaweed, we finished with a delicious dashi tea with sesame sauce-marinated sea bream sashimi left in the bowl. It was really delicious. For dessert, the pear and Shine Muscat had an elegant sweetness, which was perfect for the end of breakfast. Truly, it was a breakfast of utmost bliss. I plan to revisit with the changing seasons next time. Thank you for the meal.

Before leaving Tokyo, we had breakfast at "Ginza Inaba," a tranquil spot in Ginza 8-chome, early on a weekend morning. Chef Masanobu Inaba, formerly the deputy head chef of sushi restaurant "Rokuroku" in Roppongi's Grand Hyatt Tokyo, later became the head chef of Japanese restaurant "Kazahana" at Conrad Tokyo in Shiodome, contributing to its opening in 2010. In 2016, he became the head chef of the resort "Amanemu" in Mie Prefecture's Ise-Shima region, earning praise for its breakfast featured in the US magazine "BRIDES" as one of "The Best Hotel Breakfasts in the World." In 2021, he opened his own restaurant, "Ginza Inaba." Breakfast is served from 10:30 am on weekdays and in two sessions on Saturdays, from 9:00 am to 10:30 am. The 2023 breakfast course costs ¥8,800, which might seem expensive for breakfast, but considering the dinner prices of around ¥38,500 at Ginza restaurants or at Amanemu, it feels reasonable. The restaurant has a cozy ambiance with an eight-seat counter and a traditional "okudosan" stove. On this particular day, guests included groups of three, two, and solo diners, all women of non-Chinese mainland descent (including those residing in Japan). The breakfast setup was beautifully minimalistic, reminiscent of Zen aesthetics, with simple folded cloths as placemats. For the breakfast experience: - Wake-up drink: We chose orange juice, which was deliciously rich. - Homemade scoop tofu with salt and yuzu peel: A simple yet exquisite start to the course, with rich flavors. - Ise kabusecha or hojicha: Opted for Ise's kabusecha tea for a regional touch. - Assorted dishes: A variety of dishes including eggplant, snapper, snow crab, vegetables, mackerel, lobster, abalone tempura, beef simmered in soy sauce, and tomato pork soup, presented in a manner reminiscent of a Zen temple breakfast. Each dish was incredibly delicious, prompting us to indulge in multiple servings of rice. - Freshly made dashimaki tamago (rolled omelet): Before slicing the freshly made rolled omelet, there was a presentation. However, my wife took too many photos, causing it to cool down (laughs). - Other dishes: Grated daikon with mentaiko and konbu, chicken meatballs, whole dried sardines, grilled sea bass, and pickled bitter melon with umeboshi, all served freshly cooked and enticing us to have another round of rice. - Egg with bonito flakes (tamago kake gohan): We even ordered the TKG (tamago kake gohan), although there was also an option for ochazuke. We had to give up on that, though. - Dessert: Shine Muscat grapes and pears with lemon jelly. Personally, I'm not fond of fruits, but these are among the few I enjoy. - Every dish was so delicious that we ended up devouring even the bones and tails of the sardines. It was truly an amazing experience for our inbound guests as well. As Israeli model Bar Refaeli, Leonardo DiCaprio's ex-girlfriend, once said, "All happiness depends on a leisurely breakfast." To put it modestly, it was the best breakfast ever.

I visited Mr. Inaba in Ginza 8-chome for the second time. Last time, I went with my partner and it was quite enjoyable, so this time I invited my daughter along. We started with champagne and then began the course. The menu includes classic items like straw-grilled bonito, shark fin soup, and clay pot rice, but even though the names of the dishes remain the same, they're prepared differently based on seasonal accompaniments and sauce variations. Particularly memorable this time were the grilled eel with sea urchin and wagyu beef tongue. The combination of rich eel fat and sea urchin was delightful, and the tender texture of the beef tongue made a lasting impression. Once again, I was captivated by the chef's ability to surprise with each dish. ---Menu of the Day--- - Managatsuo (pomfret) with rock seaweed and jelly, offering a refreshing taste. - Crab cream croquette made with plenty of snow crab and king crab, served with corn and okra. - Abalone liver porridge, featuring seasonal abalone with a rich liver sauce and rice inside, resembling a risotto. - Hisui eggplant soup, providing a light touch with turban shell and matsutake mushrooms. - Sesame-dressed sardines, offering a rich flavor with generous sesame sauce. - Straw-grilled bonito served on pea shoots and green onions, topped with perilla sauce and hot oil for a sizzling finish. - Grilled eel and sea urchin, cooked Osaka-style with crispy texture and served with bitter melon and plum. - Hot and hearty shark fin soup made with chicken, bonito, and clam broth, accompanied by simmered vegetables for added enjoyment. - Wagyu beef tongue, incredibly tender and thick-cut, served with Maldon salt, scallion paste, and Fukui's ground chili. - Closing noodle dish featuring thin udon in a broth made from Rausu kombu, bonito, and dried fish, offering a rich yet refreshing flavor. - Clay pot rice with sweetfish, enjoyed as is for the first serving and then topped with grated yam and sweetfish sauce for the second serving. - Dessert: Shaved ice made from natural ice from Nikko, with a choice of tomato or kinako (roasted soybean flour)/hojicha (roasted green tea). I chose tomato, which was rich and sweet without any tartness, accompanied by panna cotta and bracken rice cake. - Matcha tea served by the chef, paired perfectly with rich matcha and gâteau chocolat. - Gâteau chocolat with Japanese pepper, a classic dessert with a generous amount of chocolate and a hint of fragrant Japanese pepper.

*Information* Ginza Inaba: According to Mr. Inaba of Ginza Inaba, the philosophy behind his culinary approach is rooted in the spirit of "learning from the past to create something new." He discerns tradition as a continuous process of innovation, striving to develop unique offerings and share them with the world, with a focus on every aspect from ingredients to ambiance. ▲ Key Points to Remember ▲ ✎ On weekdays at 6:00 PM, it was still quiet with no one around. ✎ Counter seats are available. ✎ There seem to be events like sake tastings! ▲ Delightful Checkpoints ▲ ✎ The service is exceptionally polite and provides thorough explanations. *Omakase Course* - True bonito and rock seaweed: Crisp and refreshing with a notable presence, enhanced by a jellied texture. - Crab cream croquette: Abundantly filled with crab, complemented by the crunch of corn and okra, with rich vegetable flavors. - Abalone liver porridge: Velvety, tender, with a distinct abalone essence and a subtle fragrance of the sea. Milky porridge. - Jade eggplant, matsutake, and Ishigaki shellfish soup: Resilient textures, intense flavors as you chew, a stylish dragon-patterned plate, and a rich aroma of shiitake. - Sesame-flavored horse mackerel: Topped with yuba, plenty of sesame, and a refreshing touch of ginger and perilla leaves. - Bonito: Finished with a drizzle of oil, a refreshingly light dish with accents of pea shoots. - Eel and purple sea urchin: Thick eel with a crispy skin, accompanied by a delightful Goya (bitter melon) and plum dressing. - Hamaguri clam and pike conger in chicken white broth: A soup based on hamaguri clams and bonito dashi, with tender pike conger, spiced with black seven spice, and a hint of ginger. Tomatoes add a touch of acidity. - Domestic beef tongue: Using England's Maldon salt, served with Fukui mustard. Incredibly tender. - Cold noodles: Featuring Tsugaru's mixed duck! Rich and savory, with a refreshing dashi broth! - Freshwater sweetfish rice: Fluffy sweetfish with grated yam on top. Enjoyable with the taste of bonito. - Shaved ice: Tomato or hojicha flavor available. I chose hojicha. Milky panna cotta and chewy warabi mochi are also offered, perfect with green tea. - Gâteau chocolat with sansho pepper: Abundantly flavored with sansho pepper, harmonizing with matcha. Absolutely delicious! ==========

Located a 5-minute walk from Shinbashi Station, "Ginza Inaba" is situated in Ginza 8-chome. This Japanese restaurant opened in July 2021 and is led by Head Chef Masanobu Inaba, who has experience as the Executive Chef at prestigious luxury hotels such as Conrad Tokyo's "Japanese Restaurant Kazahana" and Aman Resorts' "Amanemu" in Mie Prefecture. Amanemu is a five-star luxury hotel where even the cheapest option with meals included costs no less than 200,000 yen per night. Chef Inaba has been recognized for his contributions to introducing and advancing Japanese cuisine overseas and was awarded the "Agency for Cultural Affairs Commissioner's Award" in 2014 for his contributions to the overseas promotion of Japanese culture and international cultural exchange. While Ginza Inaba is a high-end Japanese restaurant with dinner omakase courses starting from 38,500 yen, they also offer breakfast from 10:30 on weekdays and from 9:00 to 10:30 on Saturdays, priced at 8,800 yen. This visit is specifically to indulge in their exquisite and luxurious breakfast offerings. The interior of the restaurant features a refined and simple design with wood accents, housing a counter with 8 seats and two private rooms with 4 seats each. What stands out at the counter is the symbolic "kamado" (traditional Japanese stove) of "Ginza Inaba." Starting from carefully selected wake-up juices to tofu dishes and various accompaniments for the gentle rice, the breakfast course unfolds with highlights including dashimaki tamago (rolled omelet), grilled selections of meticulously chosen fish and meat, and freshly cooked rice in the kamado right before your eyes. The breakfast spread is so extensive that you might find yourself lost in the abundance of dishes. It truly embodies the luxurious Japanese breakfast experience, and although the price may seem high at first glance at 8,800 yen, the satisfaction from the meal justifies it entirely. [Items received this time for breakfast 8,800 yen (tax included):] Wake-up juice (choice of orange juice or Ise Kabuse tea) Homemade scooped tofu Freshly cooked clay pot rice (choice of white rice or brown rice) First course: - Eggplant and sakura shrimp simmered in Mansaku chili sauce - Sea bream sashimi with sesame soy sauce (can be turned into ochazuke) - Steamed crab Second course: - Rock seaweed and okra - Tempura of Ise lobster and abalone - Wagyu beef cooked with sweet soy sauce, served with rice (Koshihikari) - Pickles - Miso soup with pork, tomato, and green onion Second set: - Dashimaki tamago (rolled omelet) - Grated radish, kombu-shime mentaiko (spicy cod roe) - Soft bone chicken meatballs - Dried round herring - Sea bass - Goya and plum rice dessert For the final rice dish, you can choose from tamago kake gohan (rice topped with raw egg), katsuobushi gohan (rice with bonito flakes), or ochazuke. Highly recommended is the "TTKG" (tamago kake gohan with sea bream roe) where you can add dashi soy sauce to your preference. Dessert: Melon and Nagano Purple. Thank you very much for reading the review until the end. Your "Follow," "Like," and "Save Restaurant" actions are what keep the reviews coming. Your continued support is greatly appreciated. Be sure to check out our Instagram accounts as well: Uni Prince (@uni.prince_sushi) and Uni Prince's Sub Account (@uni.prince_sub).

Visited the world's best breakfast spot as I was curious. Reservation is a must! The rice cooked in a feather pot was incredibly delicious! They served various dishes like raw egg over rice, freshly shaved bonito flakes, and made ochazuke, so I wanted to try them all and asked for it, haha. They cooked up a variety of side dishes from morning, starting the day in luxury! The rolled omelette was fluffy and I recommend eating it freshly made right away. It's really delicious. Ah, just remembering it makes me want to go again.

Tonight, I had the pleasure of dining at Inaba-san's renowned breakfast restaurant for dinner. Here's what we had: - Corn tofu with mitarashi sauce topped with caviar: A surprising combination of sweet corn tofu with the savory mitarashi sauce, enhanced by the saltiness of caviar. - Ayu (sweetfish) udon: Chilled udon served with charcoal-grilled ayu (sweetfish), accompanied by a refreshing dashi broth made with water, imparting a clean and sharp flavor. - Fig tempura with finger lime: Tempura fig served with sesame sauce and topped with finger lime, offering a refreshing and tangy taste. - Abalone and sea urchin simmered with strawberries: Simmered abalone and sea urchin served in the same bowl, providing a delightful comparison of textures and flavors. - Grilled conger eel with conger eel broth jelly and sake foam: Conger eel briefly grilled over charcoal, served with conger eel broth jelly, sake foam, and powdered soy sauce. - Marbled flounder and squid sashimi with salt and scallion ponzu: Fresh flounder and squid sashimi served with ponzu sauce flavored with salt and scallions. - Water spinach and swimming crab simmered dish: Swimming crab simmered with hollow water spinach, absorbing the crab's deliciousness. - Golden snapper with Manjū sauce: Golden snapper served with a sauce made from Manjū chili paste, complementing its flavors perfectly. - Clam and sea cucumber with turtle and chicken broth: A fusion of Chinese and Japanese cuisine, featuring a rich broth made from turtle, chicken, and clam. - Matsusaka beef steak with grilled eggplant: Matsusaka beef steak served with grilled eggplant, offering a burst of umami flavors. - Beef stew with summer truffles: A rich stew served on bread with the aroma of summer truffles. - Rice (white rice and tamagokake gohan): Served both plain and later with a rich tamagokake gohan, featuring only egg yolks. - Shaved ice: Tomato and hojicha (roasted green tea) flavors, each with its own unique appeal. - Sichuan pepper chocolate cake: A subtly flavored chocolate cake infused with Sichuan pepper. The dishes showcased a remarkable balance of flavors, highlighting Inaba-san's meticulous attention to detail and innovative pairings. It was a truly delightful and inspiring Japanese dining experience. Thank you for the feast!

I couldn't forget Mr. Inaba's cooking, so I visited again. To cut to the chase, everything was superb. There was bliss, learning, and above all, amazement. What I realized during this visit is the breadth and brilliance of Mr. Inaba's expression of umami. He knows well how to bring out the best in ingredients, sparing no effort or "appropriate" time to do so. He has the experience to discern the best timing, as excessive effort or time cannot bring out the goodness of the ingredients. His skillful hands and experience in determining the perfect timing convey a deliciousness that makes one forget words. I'm delighted to encounter new flavors that surprise me about how ingredients, and combining them, can produce such expressions. I've grown to like Mr. Inaba not only for the deliciousness but also for the cozy atmosphere of the restaurant. The teamwork among Mr. Inaba, his apprentices, sommelier, and kitchen staff, who were also there last year, is outstanding, like a harmonious chorus. The timing to complete the dishes was exquisite, and the tempo was very comfortable. I think that such warm atmosphere and coordination cannot be created without trust. The cooking skills and sense of the apprentices are also superb. The real greatness of this restaurant lies not only in savoring the deliciousness but also in learning about life through cooking from Mr. Inaba, who has an overwhelming career as a chef. It felt like I was taught the kind of "person" I want to become, or remain. It's a kind of aspiration, I suppose. I heard they will hold a two-day limited sake tasting event in August. With Mr. Inaba's skill in selecting sake I've never seen or heard of before, along with his cooking, it will undoubtedly be delicious. Although I couldn't visit this time due to scheduling conflicts, I'm determined to visit again during the winter crab season. The wonderfully expressive dishes I had are as follows: - Corn Tofu with Caviar - Ayu Fish Udon with Simply Aged Dashi - Fig Tempura with Caviar Lime Sesame Miso Sauce - 4-Hour Steamed Abalone with Uni - Conger Eel - Sashimi of Flounder from Miyagi Prefecture and Squid - Snow Crab with Hollow-Stem Vegetables in Simmered Broth - Red Snapper with Manjū Temple Pepper Sauce - Shark Fin and Softshell Turtle with Chicken Dashi - Matsusaka Beef Skirt Steak with Grilled Eggplant - Beef Sukiyaki with Summer Truffles on a Bread Basket - Eel Rice with Egg Yolk, Pickles, and Miso Soup - Shaved Ice with Tomato Paste or Houjicha (Roasted Green Tea) - Sansho Pepper Gateau Chocolat with Matcha Drink - Alain Milliat Sauvignon Blanc - Iwai Farm's Orange Juice - Iwai Farm's Tomato Juice With heartfelt gratitude.

My mischievous friend made a reservation for my birthday. Embarrassingly, I misunderstood and thought it was a sushi place until I arrived, haha. I ended up enjoying incredibly delicious and innovative Japanese cuisine. The head chef is from Nagasaki, and since I'm also from Kyushu, there was a sense of camaraderie, and we got happily drunk. The strawberry simmered sea urchin and abalone, as well as the special simmered shark fin, were unbelievably tasty. The combination of shark fin, chicken white broth, hairy crab, and clams created a soup that was rich and surprising to the taste buds! It was a blissful time. To top it off, they surprised me with a cake, making it a thoroughly enjoyable birthday celebration. Thank you for the feast! ♪

☆Recommended Points☆ 1. Creative Japanese cuisine incorporating tradition and innovation under the theme of "learning from the past to create the new". 2. A popular restaurant not only in Japan but also globally, perfect for occasions such as anniversaries, business dinners, and entertaining clients. [Recommended Occasions] Anniversaries, business dinners, entertaining clients [Menu] Chef's Choice Course (Starting from ¥38,500) [Images 1-2] "Rice Dish" Served at the perfect timing when the rice is freshly cooked, this earthen pot rice dish featured "Grilled Sea Bream and Man'naka Togarashi (Japanese chili pepper) Rice". Man'naka Togarashi is lightly sautéed in soy sauce before being combined with sea bream and rice, creating a delightful harmony between the fragrance of Man'naka Togarashi and the sea bream. The unique shape of the earthen pot used caught our attention, and we learned that it was crafted by the renowned earthenware artist, Mr. Ichiben To. According to Mr. Inaba, the owner of "Ginza Inaba", this pot is the best he has ever used in his culinary career, ensuring perfectly cooked rice with an exquisite texture and enhanced flavor. [Image 3] "Appetizer" The first dish presented was a combination of abundant hairy crab, seasonal taro stems, and cucumbers dressed with Katsuodashi vinegar jelly. The rich aroma of the hairy crab assured its exceptional quality, while the unique texture of taro stems provided a seasonal touch. The Katsuodashi vinegar jelly offered a gentle acidity, leaving a refreshing sensation. [Image 4] "Deep-fried Dish" This luxurious dish featured "Deep-fried Fugu (blowfish)", renowned for its delicate flavor, accompanied by a sweet and spicy sauce based on Sansho pepper. The dish was generously topped with lightly miso-marinated sea urchin. A side of Goya (bitter melon) pickled in plum sauce served as a palate cleanser. The fugu exhibited a firm and succulent texture with a pronounced umami flavor, particularly notable between the skin and batter. Despite its relatively mild taste, the specially crafted sauce with Sansho pepper added a distinctive touch. The sea urchin, subtly marinated in miso, harmonized perfectly with the dish, devoid of any unpleasant odor. The Goya pickled in plum sauce was prepared by lightly frying the bitter melon before soaking it overnight in plum extract, showcasing the restaurant's meticulous attention to detail. [Images 5-6] "Palate Cleanser" A seasonal delicacy featuring fresh "Live Turban Shell", available only from May to July. The turban shell, delivered directly from the fishing port of Noto, boasted an exceptionally large and succulent meat, a sight rarely seen. The grilled turban shell was served with brown rice porridge containing edamame and topped with mozuku seaweed. The turban shell exhibited an astonishingly satisfying texture, indicating its freshness, while the gentle and fragrant flavor of the brown rice porridge complemented the shellfish's oceanic essence. [Image 7] "Soup" A savory soup showcasing premium "Japanese Cutlassfish" from Chiba Prefecture, paired with seasonal "Wakame" seaweed from Aomori Prefecture and sesame tofu. The cutlassfish was remarkably tender, with abundant fatty richness and a pronounced sweetness. The sesame tofu exuded a subtle sweetness and a robust sesame flavor. Although the broth boasted a simple yet refined taste, the gradual infusion of the fish's richness and the aroma of sesame tofu provided evolving nuances with each sip. [Images 8-9] "Sashimi - First Serving" Presented as sashimi, the straw-grilled "Trout Fillet", often referred to as the king salmon, was served fresh from the kitchen counter. The trout fillet melted in the mouth with its ample fatty texture, accompanied by a delightful aroma of straw upon each bite. While delightful on its own, the grated daikon radish with yuzu pepper served as a refreshing accent, synergizing with the trout's flavors.

I had the best dining experience of the year at Ginza Inaba. First of all, the food was exquisite. The chef's delicate techniques and fresh ingredients harmonized beautifully, pleasing my palate with each dish. I was particularly impressed by the delicate flavors of the signature dish. The service was also outstanding. The staff were true professionals yet warmly welcoming, creating a pleasant atmosphere. They explained the dishes and recommended drinks with care, making communication with guests seamless. The allure of private dining rooms was also captivating. I could enjoy a leisurely meal in a private space, away from the hustle and bustle, creating a special moment. The calm atmosphere and beautiful interior design further enhanced the overall ambiance. Moreover, the hospitality was exceptional. The staff always greeted with a smile, and their thoughtful gestures touched me. I deeply appreciate their commitment to meeting guests' needs and providing a comfortable experience. Lastly, Ginza Inaba itself is wonderful. Leveraging its long history and tradition from the esteemed hotel, it added grace and luxury to the dining experience. I had the best dining experience of the year at Ginza Inaba. The food, service, private dining rooms, and hospitality harmonized splendidly, allowing me to thoroughly enjoy my time. I look forward to visiting again.

I went to Inaba, a Japanese restaurant in Ginza 8-chome. It's renowned for being opened by the head chef of Amanemu, the finest resort in Ise-Shima. The restaurant is decorated with the phrase "yūzū mugai" on the pillars, catching your eye as you enter. We were seated at the counter this time, which was made of a single large wooden plank, exuding luxury. We opted for the 38,500 yen chef's special course. Starting off with Champagne Lallier, poured right in front of us, it was delicate and smooth, with a matured taste and no harshness. It was a luxurious way to begin the meal. The course included dishes like hair crab in Tosa vinegar jelly, with the vinegar's acidity complementing the crab's flavor perfectly. We also enjoyed fried sea bass topped with sea urchin, paired excellently with a spicy sansho sauce and later changed to a summer sake recommended by the knowledgeable sommelier. Each dish was meticulously prepared and presented, showcasing fresh ingredients like Noto's shellfish. We savored dishes like grilled tilefish, and salt-grilled ayu, a seasonal delight. The meal also featured unique items like abalone and shark fin simmered in chicken broth, showcasing the chef's creativity. The meal ended with a satisfying serving of udon noodles dipped in roasted sesame sauce, followed by a comforting clay pot rice dish with sea bream and bell pepper. For dessert, we enjoyed apricot jelly and a gâteau chocolat with a hint of Japanese pepper, ending the meal on a delightful note. Overall, the experience was exceptional, with each dish thoughtfully crafted and bursting with flavor, making it a dining experience worth remembering.

In the world of creators, it's not easy to come across someone truly recognized. I personally find the term "creator" a bit embarrassing. However, if one wants to call themselves a creator, feel free, though it's rare to encounter a creator who is truly recognized. I discovered that chefs are also creators when I visited this Japanese restaurant. Mr. Inaba, who stands in a narrow alley in Ginza 8-chome. I address him as "Mr." because he is a chef, that person. It's hard to call him without honorifics. I, too, am a working adult who barely understands manners. Despite having my beloved Ginza Tei in mind, I decided to forget about Chinese cuisine on this day. Japanese cuisine. And not just any, but the ultimate Japanese cuisine. In my several years with hungry.jp, I think this is the first time I've used the word "ultimate," but on this night, I encountered the ultimate Japanese cuisine. The counter seat I was guided to was right in front, like an audience seat, showing me all aspects of the preparation. From the knife skills to grilling and plating, it was so elegant that I accidentally opened my mouth in awe. With live cooking, each dish of supreme cuisine was served one by one. There was no menu with vulgar dish names. It was an omakase course, so I didn't even bother to remember the names of the dishes. - **Hair crab, Zuikei, and cucumber (served with jelly)**: Along with gratitude for the dish, I also felt thankful for the deliciously raised hair crab. Zuikei is something I heard for the first time. - **Fried goby with sea urchin & bitter melon and plum sauce**: It's not often you get to eat fried goby like this. When explaining the dish, Mr. Inaba said, "These are goby fish," intentionally or coincidentally. - **Surf clam with brown rice porridge and mozuku seaweed**: He skillfully prepared the lively surf clam right in front of us. A small crab came out of the opened clam and frolicked on the cutting board. I wanted to frolic more than the crab. Needless to say, the surf clam was delicious, but the mozuku seaweed from Noto was also delicious. However, what kind of thinking is it to combine it with brown rice porridge? From around this point, I became convinced that this man is a creator. His ideas, process, and output are all too professional. I wonder when and how he gets his inspiration. I want to know the source of his creativity. - **Grilled belt fish with sesame tofu and shredded radish soup**: Too gentle. The soup was sharp yet gentle. Although it tasted almost only of dashi, I could only feel the umami. Yukio Hattori would have nodded with his eyes closed. - **Smoked trout mistaken for grilled salmon**: Along with grated daikon with yuzu pepper, it was another ecstatic dish. I pretended to be knowledgeable, saying, "This is trout, not salmon," but I felt sorry for the salmon that was not chosen in this important scene. - **Raw pike conger**: With a large pike conger-specific knife, he skillfully cut through the bones. What a sound. I was enraptured by the craftsmanship shown before me. On top of it, there was shiso leaf, and was it onion? - **Grilled sweetfish**: Before they mature and grow large, sweetfish can be eaten whole from head to tail. Something like pink grapefruit was on the plate, but it seemed to be finger lime pulp. Finger lime? First time hearing that. I wonder what made him think of combining sweetfish and finger lime. Of course, they go together extremely well. - **Simmered eggplant with bonito flakes**: A performance of shaving bonito flakes right in front of us. They also kindly told us that you can have clay pot rice with these shaved bonito flakes for breakfast. I tasted delicious eggplant for the first time in my life, even though I've disliked eggplant since I was a child. It's apparently eggplant from Tochigi Prefecture. The sakura shrimp is doing an excellent job. The comfort of this restaurant comes from the kindness of the boss, Mr. Inaba, who allows the young chefs to do various things. It feels good as a customer, and the atmosphere of the restaurant also improves. A talented creator is also a big deal for humans. - **Shark fin & abalone soup**: I prostrated myself before the shark fin, which had absorbed 100% of the broth.

✼••┈┈┈┈••Recommended Points••┈┈┈┈••✼ ◉ Experience the dignity and originality of top-notch Japanese cuisine. ◉ Exceptional and considerate service with a lively atmosphere due to the open kitchen layout. ◉ Enjoy a variety of alcoholic beverages with the option to pair them with your meal, thanks to the presence of a sommelier. ✼••┈┈┈┈••Service••┈┈┈┈••✼ Warm and attentive service from the welcoming entrance to the farewell greetings upon departure. Consistently polite and kind interactions. ✼••┈┈┈┈••Ordered Dishes••┈┈┈┈••✼ ◉ Chef's Special Course: ¥38,500 per person (inclusive of tax) + Various Alcoholic Drinks - Highlights: Draft Beer, Sake (Hidashibori, Black Dragon, Nannahonyari), White Wine (Chablis, Premier Cru, Alga Branca Isehara), Lemon Sour. ✼••┈┈┈┈••Impressions••┈┈┈┈••✼ ・Hairy Crab: Served with Tosa vinegar jelly over julienned zucchini, cucumber, and perilla. A visually appealing dish with the deliciousness of crab, crisp texture of vegetables, and the vibrant color of perilla. ・Deep-fried Uni-Topped Chicken: Accompanied by pickled bitter melon and plum. Miso-marinated sea urchin complements the crispy chicken skin, providing a delightful combination of flavors. ・Scallop: Prepared with brown rice porridge, mozuku seaweed, and yuzu. Witnessing the live preparation of dismantling the scallop was a first, and the dish was truly exquisite with the innovative touch of rice being oily. ・Beltfish, Sesame Tofu, and Jellyfish: Served in a small yuzu-accented bowl. The sesame tofu is gentle, and the jellyfish adds a refreshing taste to the dish. ・Masunosuke Daikon: Grated daikon radish with yuzu pepper. The skin is lightly seared with straw and served with a side of British salt, enhancing the overall flavor. ・Pike Conger Sashimi: Served with new onions and shiso leaf in a sesame soy sauce with yuzu. The raw pike conger is tender with a hint of sweetness, a novel experience. ・Young Ayu Grilled with Salt: Accompanied by finger lime for a surprising burst of flavor, eliminating the bitterness of the ayu's innards. ・Eggplant Simmered Dish: Katsuobushi shaved tableside, providing a luxurious touch to the dish of sakura shrimp and eggplant in a dashi and bonito broth. ・Beef Tongue in Potato Stew with Tomato Flavor: Surprisingly rich and reminiscent of beef stew, cooked with beef soup resulting in a flavorful and hearty dish. ・Dipping Udon: Incredibly thin udon noodles that resemble soba, served with a sesame sauce for a refreshing taste. ・Suzuki (Sea Bass) and Mangetsu Togarashi Hot Pot Rice: A grand presentation with a huge earthenware pot cooked tableside, featuring sea bass, mangetsu togarashi, and a flavorful rice cooked in the pot. ・Abalone and Shark Fin Soup: The lid is opened tableside, revealing a rich chicken paitan soup with bonito broth, featuring tender shark fin and abalone in a savory, Japanese-style soup. ・Apricot Mizuyokan and Matcha White Bean Paste: A sophisticated dessert with a surprising touch of lemon squeezed onto the water yokan. The chef prepares matcha at the table for an extra special presentation. ・Anniversary Dessert Surprise: A special treat presented for the anniversary celebration, featuring a glass case with a handwritten message from the chef. The dessert includes watermelon, orange, cake, and ice cream.

I finally got to visit a restaurant I've been wanting to go to for a while, and I'm so glad I did! It offered a different kind of deliciousness compared to the typical Kyoto cuisine I'm used to. The sea bream soup was excellent, and sea bream seems to be popular lately in many restaurants. It was a dish where you could truly taste the deliciousness of the ingredients. The steamed sea urchin with Hagi (a type of seaweed) was something I hadn't seen before, but it was incredibly flavorful. The sweet snapper, whether it's considered Chinese or Japanese cuisine, is something I'd love to eat at home with rice—I even drank up all the broth! Finally, the shark fin and hairy crab hot pot with ginger sauce was amazing, especially when poured over rice cooked in a ginger pot. I'd happily eat this every week! That's it from me! 😊

Here, I visited a renowned restaurant as part of my quest to explore top-notch eateries. This place specializes in Japanese cuisine and is known for serving a meticulously crafted breakfast. Upon entering, I noticed there were about 16 seats, and upon taking my seat, I found myself the only Japanese patron amidst a predominantly foreign clientele. The ambiance suggested it's a place well-known among international visitors. It was delightful to witness the preparation of breakfast right in front of me, with rice cooked in a traditional pot and fish grilled to perfection, adding a lively touch to the dining experience. I had made a reservation for their "breakfast set" priced at 8800 yen, which turned out to be the most expensive breakfast I've ever had, quite amusingly. As for the breakfast itself, it began with what they called "Morning Wake-Up Juice," freshly squeezed orange juice with lots of pulp, which was exceptionally delicious! This heightened my anticipation for the rest of the meal. Next came a serving of sesame tofu, which melted in the mouth, accompanied by a flavorful broth. Then, the main dishes arrived: a variety of small plates featuring sesame-marinated sea bream, simmered beef, layered cabbage and meat, marinated firefly squid, and more. The grilled dishes included blackthroat seaperch, chicken, salmon, and rolled omelet, all exquisitely prepared. Each dish had a homely yet delicate touch, making them incredibly delicious. Additionally, they offered refills of the rice cooked in the pot, so I indulged in various combinations like pairing the first serving with side dishes, having the second serving as a Tamago Kake Gohan (rice topped with raw egg), and enjoying the third serving as tai cha-zuke (rice with sea bream in tea). Even just the rice alone provided a moment of bliss. By the end of the meal, I was thoroughly satisfied and filled with laughter. The miso soup, generously filled with bamboo shoots, had a rich and delightful flavor. Indulging in such extravagant breakfast once in a while, especially starting from the morning, is truly a luxurious treat, wouldn't you agree? Thank you for the wonderful feast!