Ginza Waen

Chef Miyaji has been a prolific chef at the Rihga Royal Hotel Tokyo’s teppanyaki for many years, and has been featured as a ‘master of aged Wagyu beef’ on adult weekends and at king’s brunches.
Wagyu beef is “dry-aged” and is particular about the production area and pedigree. The meat, which has been slowly aged for a long period of 50 days, is reminiscent of blue cheese, rich in aroma and richness.

In addition, vegetables should be delivered to President Kitahara from Kitahara Farm in Shinshu, which is particular about pesticide-free and low-pesticide. In addition, he orders vegetables and fresh seafood from his hometown of Innoshima.

From hors d’oeuvres to desserts and sauces, everything is the chef’s original course. It is full of the feeling that you are cooking while enjoying all of it.
Of course, there is no cutting corners.