Ginza Yoshizawa

“Ginza Yoshizawa” stands in the back alley of Ginza.

Passing through the approach of the tsubo garden, you can enjoy the cuisine in a Japanese space like Kyoto Chamachi.
We will treat you with a gem that shines in the depth, such as the famous straw grilled tuna and the eight-inch dish that sneaks in the changes of the four seasons.

 

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Greetings

At Ginza Yoshizawa, we value seasonal ingredients and use flexible ideas.
We offer seasonal dishes.

Especially the famous straw-grilled mackerel.
Please enjoy the earthen pot rice once.

Make as many customers feel comfortable as possible
I hope you enjoy it
All the staff will do their best.
We look forward to your visit.

 

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Domestic brand rice

Rice is also served in a way unique to this restaurant

The rice is made with “Tsuyahime” rice from Yamagata Prefecture, and is cooked in a clay pot one by one, showing the owner’s particular attention to detail. The rice can be enjoyed in four stages: first when it starts to simmer with a nice aroma, then immediately after it is cooked, when it is thoroughly steamed to bring out its sweetness, and finally when it scorches on the bottom of the pot. The clay pot used is a custom-made item that was developed in collaboration with a Shigaraki artist.

 

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The chef uses his cultivated aesthetic sense in his cooking

All the ingredients used in this restaurant are either carefully selected by the head chef himself at the market or delivered directly from a trusted source. As he says, “I use only the best ingredients and prepare them carefully,” he prepares delicate dishes in front of the guests behind the counter. His dexterity is also a delight to watch. The owner’s attention to detail can be seen in the tableware used and the interior decoration.

 

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Savor the taste and appearance of the changing seasons

“Hassun” is a dish that combines the bounty of the sea and the mountains on a square tray. Examples served in autumn include saury sushi, kelp with roe and chrysanthemum turnip. Several kinds of mushrooms, edible chrysanthemums and chrysanthemums boiled in soy sauce. Simmered beef. And chestnuts with burrs are also served. Decorated with autumn leaves are ears of rice that are fried in hopes of a good harvest. Artistic presentation is also one of the joys of Japanese cuisine.

 

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銀座 よし澤(@ginza_yoshizawa)がシェアした投稿

Domestic brand rice

Rice is also served in a way unique to this restaurant

The rice is made with “Tsuyahime” rice from Yamagata Prefecture, and is cooked in a clay pot one by one, showing the owner’s particular attention to detail. The rice can be enjoyed in four stages: first when it starts to simmer with a nice aroma, then immediately after it is cooked, when it is thoroughly steamed to bring out its sweetness, and finally when it scorches on the bottom of the pot. The clay pot used is a custom-made item that was developed in collaboration with a Shigaraki artist.

 

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銀座 よし澤(@ginza_yoshizawa)がシェアした投稿

Presentation

Enjoy the taste and appearance of the changing seasons

“Hassun” is a dish that combines the bounty of the sea and the mountains on a square tray. Examples served in autumn include saury sushi, kelp with roe and chrysanthemum turnip. Several kinds of mushrooms, edible chrysanthemums and chrysanthemums boiled in soy sauce. Simmered beef. And chestnuts with burrs are also served. Decorated with autumn leaves are ears of rice that are fried in hopes of a good harvest. Artistic presentation is also one of the joys of Japanese cuisine.

 

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銀座 よし澤(@ginza_yoshizawa)がシェアした投稿

Reservation:

via Tabelog (Link)

via Tablecheck(Link)