即使闲逛,也能遇到银座的美味精华的地方 – GINZA SIX | GSIX | 银扎西克斯

GINZA SIX EDITORS

时尚、珠宝&手表、生活方式、美容、食品…
精通各种类型的个性丰富的编辑们,在GINZA SIX上闲逛
记述走路发现的乐趣。

高桥绫子

GINZA SIX EDITORS Vol.45

小时候,说到银座就是“恭敬”的地方,也就是所谓的“hare日用”。长大后才知道的是,从新店到老字号,到处都是优质的东西。但是真正的“粹”的是能够日常使用银座。老实说,路面店的目标是定好的,如果没有预约的话,往往会晕过去。GINZA SIX的登场。毫无顾虑地闲逛,所以也有新的发现。一年大约在700家餐厅吃的我,现在介绍一下关注的3家店。

首先是巴黎的超人气店“framboise”。因首次进军海外而成为话题的Gallet和可丽饼的专卖店。Gallet是指荞麦粉的可丽饼。将培根、奶酪、鸡蛋、三文鱼、蔬菜等作为“食物可丽饼”。宽敞而有巴黎精华的时尚店内让人兴奋不已!

每一个都看起来都很好吃,但是一开始就要吃“Angeaile”(1,580日元※以下全部不含税价格)。用山羊奶酪、奶油拌好的菠菜、金枪鱼放在Gallet上,再从上面撒上蜂蜜。不管怎么说布料都不一样! 国内产100%荞麦粉原创混合而成的Gallet在其他地方看不到。周围酥脆香,中心湿润!

想要运到嘴里的这是使用大米和小鸡豆的面团的Gallet“Dosa”(1780日元)。因为是印度菜,所以还是咖喱啊。据说二瓶英纪主厨在去巴黎总店进修的时候和斯里兰卡人的厨师设计的。

点的菜是我最喜欢的,放了黄油鸡肉咖喱的“MURGH”(1780日元)。稍微有点甜,和桃子的布料搭配非常出众!

果然甜点也很难扔掉。因此,最受欢迎的“Framboise”(1,380日元)也有。酸甜的新鲜树莓加上蜂蜜、软绵绵绵的奶油! 美味的秘密在于布料上。一般是100~120度,这是180度烤的。高温烤的话会残留水分,湿润粘糯。确实是其他没有的口感。

令人高兴的是15点开始(工作日是90分钟,周末节假日60分钟)18种的Gallet和可丽饼竟然自助餐! 虽然尺寸有点小,但是想尝试各种各样的人绝对很划算! 顺便说一下,最高记录是11张。

第二家店铺是“TAKAZAWA 180ICHI HACHI MARU”。炸肉饼和原创烤可乐饼的贝克可乐饼、海苔卷、汉堡包等家常菜店。喜欢的理由首先是外观可爱。尽管如此,素材是自然派,使用了讲究的优质产品,而且比什么都好吃!

是这样的感觉。回家打开的时候会想吃吧? 作为礼物的话非常受欢迎。

这是“苹果派”(含税200日元)哦! 你不觉得用炸肉饼做苹果派的想法很有趣吗?苹果的甜味和炸肉饼的咸味很好吃,如果有的话一定会买的。

今天是第一次购买加入了5种海苔卷的“卷轴套餐”(含税1402日元)。大米是人气不断高涨的新潟的“新之助”。大粒美丽的米不会冷却后变硬,能充分感受到甜味和浓郁。

用眼睛享受,舌头也很开心。赤坂餐厅“TAKAZAWA”的高泽义明主厨参与了菜单开发,其品味不受种类限制的自由构思料理,被世界美食家所关注。专业厨师监修的家常菜,这个没错吧。对谁都有自信地进行介绍。

最后是日本成熟肉的顶级“时令成熟GINZA GRILL”。很早就开始经营成熟肉的时令成熟作为集大成开放了。

晚餐套餐有两种,今天选择12000日元的套餐。在AMUSE上出现的就是这个。你认为是什么?

正确答案是自己做的迷你汉堡包。稍微有点高汤的香味的酱油汁和熟成肉很搭! 透明的座椅竟然是“滑冰薯片”。一开始就胆战心惊了。

“发酵成熟牛的塔塔尔埃夏洛特调味汁”是值得骄傲的一盘。切好的肉口感完全不同! 原创的“肉膜”是将液体的牛肉干燥而成的。浓缩了美味。嗯,好吃!

主要是“炭火烤熟成肉”的登场。今天是成熟30日的群马三元猪的里脊肉和成熟40日的群马县的赤城牛腰肉两种。坚果香是常说的。已经被香味迷住了。

请看! 在这个世界上也很美的料理! 首先为了品尝肉,请不要蘸任何东西。哇,软!

“发酵熟成肉”是一种可以用独特的方法将成熟肉提供便宜美味的安心安全的肉。成熟的话肉会变得最美味。但是,成熟是专业的工作,经过多年的成熟,认真对待的店所以才能做到的技能。在世界上引以为豪的肉!

When I was a child, Ginza was a place you got spruced up to go to, a destination for more formal occasions. As an adult, I understand Ginza is full of refined restaurants and proprietors ranging from the brand new to the long-established. But what I think is truly stylish is that you can stroll about Ginza as an everyday destination. With stand-alone establishments along the street, you may tend to hesitate to visit without having something in mind to get or a reservation in advance. GINZA SIX resolves this dilemma. You can drop in on the spur of the moment, as a casual outing. And that puts you in position to make new discoveries. I eat at around 700 restaurants each year. Here, I’ll introduce three that are currently in the spotlight.

I head first to framboise, the popular Paris-based galette and crepe specialty store. The Ginza location has drawn attention as the first framboise restaurant overseas. A galette is a crepe made with buckwheat flour; the dinner crepes include bacon and cheese, eggs, salmon, vegetables, and more. I’m excited to step into the stylish and spacious interior, redolent of Paris.

Everything looks delicious. I decide first to have the Angeaile (1,580 yen; all prices listed before tax). The galette is stuffed with spinach and tuna dressed with goat cheese and cream, all of which are topped with generous amounts of dribbled honey. The dough is certainly unique! It’s based on an original blend of 100% Japanese buckwheat flour, one I’ve never encountered anywhere else. The edges are crisp and aromatic. The center is moist and juicy.

What I’m bringing up to my mouth here is the Dosa (1,780 yen), a galette made with chickpeas and rice batter. It’s Indian food, so, of course, there’s curry, too. It’s something chef Hidenori Nihei came up with, in partnership with a Sri Lankan chef, while training at the head restaurant in Paris.

I order the Murgh (1,780 yen), replete with butter chicken curry, an absolute favorite of mine. It’s a perfect companion to the springy slightly sweet dough!

I can’t skip the sweets, of course. I go with the most popular item on the menu, the Framboise (1,380 yen). It’s generously garnished with fresh sweet-and-sour raspberries, honey mascarpone cheese, and light, fluffy cream. The secret to the exquisite taste is the dough. Normally baked at 100–120°C, here, it’s baked at 180°C for the Framboise. Baking at the high temperature helps retain moisture, so it’s moist and springy. The texture is unique.

Starting at 3:00 p.m., the restaurant offers an all-you-can-eat menu with 18 varieties of galettes and crepes (for 90 minutes on weekdays and 60 minutes on weekends and holidays). The sizes are on the small side, but it’s clearly a bargain if you want to try different things. In passing, the record, I’m told, is 11 galettes.

My second restaurant today is TAKAZAWA 180 ICHI HACHI MARU, a deli that feature various croquettes, including an original baked, not fried, croquette, as well as norimaki (vinegared rice wrapped in seaweed) and hamburgers. Part of the appeal of these offerings, I’m glad to admit, is visual. Beyond that, the ingredients are natural, carefully selected, and of the highest quality—and, most importantly, everything’s delicious!

Your order goes into a box like this. When you get home, open the box, and see what’s inside. It’ll certainly make your mouth water. I brought these to someone as a gift, much to that person’s delight.

This is the Apple Pie (200 yen with tax). It’s an interesting idea, reinventing apple pie as a croquette. The sweetness of the apples and the salt of the croquette join forces to create habit-forming deliciousness. I always order one when it’s available.

Today, I buy the Norimaki Set (1,402 yen with tax). It offers five varieties of inside-out rolls with the rice on the outside and seaweed inside. The rice is Shinnosuke rice from Niigata, which has steadily grown in popularity. The beautiful, large-grained rice doesn’t harden when chilled and has a sweet flavor and firm texture.

Enjoyable to the eye and delightful to the palate—the sensibility reflected in the menu is the contribution of chef Yoshiaki Takazawa of the Akasaka-based restaurant TAKAZAWA. He’s drawn attention from gastronomists around the world for his inspired and genre-transcending ideas. Deli food made by a professional chef are a must-buy, which you can confidently introduce to anyone.

Lastly, this is Shunjukusei Ginza Grill, the pinnacle of restaurants in Japan that specialize in aged meats. It opened as the culmination of Shunjukusei’s long involvement with aged meats.

Two options are offered for dinner courses. Today, I choose the 12,000 yen course. This is what was brought out as an amuse-bouche. What do you think it is?

The answer is it’s a microhamburger you assemble yourself. The soy sauce aspic with the faint aroma of dashi soup stock goes perfectly with the aged beef. The transparent sheet is, amazingly, a Skeleton Potato Chip. I’m astounded from the start.

The Fermented Aged Beef with Tartar Shallot Sauce is one of the restaurant’s specialties. The hand-cut beef has a totally different texture! The restaurant’s original Meat Film is liquefied beef dried to concentrate flavors. Mmmmmm—delicious!

The main dish arrives, Charcoal Grilled Fermented Aged Beef. Today’s course has two varieties: 30-day-aged Gunma Sangenton pork loin and 40-day-aged Gunma Akagi Beef sirloin. “Nutty aroma” is a perfect descriptor. I’m entranced.

Take a look! It’s proof lovely food is to be found in our world. First, to enjoy the flavor of the meat, try eating it without adding anything. It’s unbelievably tender.

Fermented aged meat is produced by an original method that makes it possible to offer delicious aged meat without exorbitant expense. It’s completely safe. Aging transforms the meat and confers the ultimate in fine flavor. But aging is the work of professionals, a technique feasible only for restaurants that have spent years exploring the art of aging meat and approach the process with all due seriousness. The result is truly world-class meat.