Enjoying barbecue while gazing at the night view of Ginza.
Every year, friends who celebrate my birthday with me...
It has been a long time since I've visited here.
The wonderful cooking and service of Mr. Noguchi.
And with each wine chosen,
It evokes a rich sense of sensibility and aesthetics.
Thank you very much☆
● Mushroom and Wagyu Beef Casserole
A luxurious beef consomé with the aroma of matsutake mushrooms.
● Wagyu beef and matsutake hand-rolled
Combining matsutake mushrooms and beef yukke
Handmade sushi rolled with seaweed.
● Mushroom Mixed Nambu
Kikuragi, root vegetables,
Five types of mushrooms (dahoku shimeji, shimeji, erinji, shiitake, yanagi-matsutake)
Mixed Nambu dish ♪
● Eggplant Kimchi
The eggplant, soaked for two days, has a soft texture.
My very favorite kimchi♪
●New Ika and Wagyu Tartar
A tartar made by combining caviar with fresh shrimp shells.
●Matsutake and Zabuton Sukiyaki
A zabuton made from Zabuton, produced in Kumamoto Prefecture.
This dish features matsutake mushrooms and eggs from Tokushima Prefecture, combined together.
●终极黑牛排 厚切
● Selecionado carne de bovino de lâminas finas com wasabí
●ウシゴロサラダ
Salad greens and cucumbers
With a special dressing based on sesame oil.
● Wagyu Beef Flank Cut Sandwich with Truffle
A dish made from beef ribs produced in Hokkaido, cooked at low temperatures.
Triple Sause
We trim the truffle before finishing the dish.
●특별한 리브로스
Using rib core produced in Tōkai Prefecture.
● Selecionado carne vermelha assada
This segment is from Chapter 37 of the total 435 chapters. Only this segment needs to be translated, and the wording should remain natural.
Source text:
Utilizing kris produced in the prefecture of Gunma.
Swallow the seasoning sauce.
●Matsutake and mushrooms, carefully selected parts for stone-baked rice
Steamed rice filled with the flavors of matsutake mushrooms and broth soy sauce.
Please choose the lemon according to your preference.
●Red Sun Roasted Pineapple & Salt Milk Ice
Today is my birthday.
Every year, friends gather here...
The private room overlooking the night view of Ginza is really wonderful.
With anyone you come, they will be happy.
This time, it's also the wines chosen by Mr. Noguchi.
In addition to the greatness of the grilled dishes,
Once a year, the message cards drawn up by the manager.
This year too, thank you very much♡
In addition to the courses,
The Ushiro-san's cold noodles are simply delicious, so...
We added them together and enjoyed them together♪
● 생운단의 우시고로 유쿠케
● Selecionada carne vermelha feita à mão
Caviar,
Japanese Beef Tartar
Saga’s seaweed is rolled in a special technique.
●シーズンの混ぜナムル
A namul using seasonal summer vegetables.
Coriander, red paprika, green beans
Mix in zucchini, etc.
● Eggplant Kimchi
Two days soaked eggplants...
A kimchi that is smooth and tender,
Very delicious♪
●Shoto Briaンのすき焼き トリュフ添え
Combining eggs produced in Tokushima Prefecture and other ingredients to create a unique dish.
Filled slices of truffle.
●终极的黑色肉排
● Selecionado cortes gruesos de carne de boi
●ウシゴロサラダ
Salad greens and cucumbers
A special dressing based on sesame oil.
●トリュフ牛ヒレカツサンド
Japanese beef fillets cooked at low temperature, making them moist.
Triufo Sause,
Finish with truffle.
● 선별된 부위, 타레
Using miso produced in Yamagata Prefecture.
● Premium Flank Steak
Produced from kashiwa prefecture's cranberries,
Let it soak in the seasoning ponzu, to completely refresh the taste.
●Special Selection Slaughter Cut with Plum Dressing and Slices
The thickly sliced Sashimi from Kagoshima Prefecture is juicy.
Freshly prepared with a sauce of plum and fennel, making it refreshing.
● Wagyu beef and cornstone grilled garlic rice
Gold Rush,
Beef Wagyu
With oysters soy sauce.
● Rich mango sauce-based Brämmänje
●생일 케이크♡
Reaching the Ginza branch, which was a little while since I last visited...
On that day, dishes mainly featured swordfish and turbot from Saga Prefecture.
As always, the wonderful grilled dishes prepared by Mr. Noguchi.
As a sommelier, I prepare wines that suit the preferences of our customers.
I was able to fully enjoy it.
My friend and her husband; this is the first time they have visited our restaurant with their friend.
We enjoyed our time together in a pleasant manner.
Always thank you very much♡
Meat Origins: Zabton (Saga) • Flank (Saga) • Sirloin (Nagano) • Cutlet (Tottori)
● Truffle and Beef Couscous Soup
● Seasons-Mixed Namu
Namusuri made of Chinese herbs such as Dangci, Shouqin, Uryu, Hongxin Da Gan, and Zanmai.
This offers a variety of textures to enjoy.
It's really delicious, isn't it?
●白菜キムチ
●キャビア タルタル
● 생운단과 엄선된 붉은 살코기로 만든 손가락 담배
云丹と和牛を一緒に海苔に巻いたものです。
●ザブトンのすき焼き
A zabuton produced in Saga Prefecture,
Combining it with the unique eggs from Tokushima, called "Awa Sodachi."
One serving of rice.
●终极黑牛排 厚切
The thickly sliced portion at the very center of the tanmou! ♪
● 선별된 두꺼운 다짐 소고기
The surface was grilled to a crisp.
It retains the juices of the meat inside.
●ウシゴロサラダ
Salad vegetables and cucumbers
With a special dressing based on sesame oil.
● Wagyu Beef Flank Cut Sandwich with Truffle
●特選サーロイン 青唐辛子味噌 サンチュ
長野県産サーロインを使用しています。
● Selecionado carne roxa assada
Produced from local oak apples from Tōhoku Prefecture,
Swallow the wasabi ponzu sauce.
● Cherry shrimp and beef grilled garlic rice
Fried cherry shrimp and fresh cherry shrimp
Beef Wagyu
A rice dish served in a earthen pot, drizzled with oyster soy sauce.
● Strawberry-Style Cheesy Brumanee
Every year, we celebrate birthdays with friends by gathering here.
A restaurant that offers a view of Ginza's night scene.
Because it's a spacious private room,
A very luxurious space where you can enjoy grilled meat♡
The special ingredients for this day are,
Starting with Mr. Tamura’s crepe,
Tōkida Prefecture's Kratita, Saga Prefecture's Zabton, Fukuoka Prefecture's Hire.
Italian Truffle.
● Seasonal Nambu Platter
Goya no Namuru – Ginger and Shallot Stew
Tomato Namul (Amerela Tomato from Shizuoka)
Mawashi eggplant nambu
I really liked the sweet-and-spicy eggplant nambu. ♪
● Produced in Toyama, white lobster and beef hand-tied
Combining the sweetness of white shrimp with Wagyu beef
Saga’s scallops are rolled using seaweed.
● 생운단의 우시고로 유쿠케
● The Supreme Yakiniku
The Klassita that was briefly soaked in beef broth,
With a texture that is so moist and sensual,
The accent of real mountain pepper is also wonderful!
Every time, it’s a delicious taste that makes one drool.
●サラダ
With sesame oil dressing that serves as an accent, along with chujjang.
Scatter some Korean seaweed over it.
● Cattle Flank Cut Sand with Green Chili Butter Sauce
Shutobrian's Hirekatsu,
The green chili butter sauce offers a refreshing kick of spice.
This is also a limited offer for the Ginza store.
●终极的黑色牛排
●Thick-cut Special Selection Hamari
● Selecionado carne roxa com molho de sal
In Ichibo, with Hon Yamaego.
● Handmade包的烤菜，选用精选和牛、大叶及茗荷
Toasted chestnut shabu,
With seasonings and special condiments added.
● Special selection of tenderloin with spicy sauce
Sterlingly roasted on one side,
Please wrap the Faujiao in a bag.
●水韓菜
Kimchi that has been fermented using rice water, without any spice.
●特選ロース
Used Classita.
●Zabuton Suki Yaki with Truffle
The eggs from Tokushima Prefecture, "Awa Sodachi", and
Exquisitely adorned with truffle.
● Wagyu Beef and Corn Garlic Rice
Beef and the Gold Rush of Hokkaido
You can watch as the oyster sauce is mixed right in front of your eyes.
●생일 케이크♡
●슈거ポテト
This is my number one favorite dessert during the meal!
Because a dear friend got married at the end of the year,
Let us celebrate here...
They prepared plates for Happy Wedding, among other things.
Thank you very much for your various concerns; I was truly happy to hear that. ♡
On that day, the grilled meats were particularly excellent—tandoori and harami.
It was an experience so wonderful that it left me completely sober from alcohol♪
● Truffle Beef Coleslaw Soup
From the warm consommesse soup, filled with the aroma of truffle.
●ワンオーバー・タルタル・グジェール
A cheese-infused puff pastry topped with yukke,
Additionally, caviar and truffle.
● Three types of seasonal noodles served together
New Potato and Live Crab Namul (with the aroma of kimchi and black gram oil.)
Aspargaruga Numuru (marinated in sesame oil, topped with crushed almonds)
Shiin no Namuru (Shiin cooked with bonito broth, topped with wood sprout miso.)
● The Supreme Yakiniku
A classicita from Gunma Prefecture.
A rarely crafted product,
No matter when you taste it, it’s simply delicious enough to make you drool♪
●タルタル・キャビアに和牛とアオリイカを添えたもの
● Premium Black Tuna Roasted with Ginger Sauce
Spotted with a ginger sauce, seasoned with tofu.
Please wrap the spring onions.
●สุดยอดทูน่าดำหั่นบาง
Exclusive selection of thick-cut halem beef.
●ウシゴロサラダ
● Green Peppercorn Beef Flank Cut Sandwich
A moist and rare Shaddock-Briyan from Saga Prefecture, made into Catus Sand.
With green chili butter sauce sandwiched in between.
● Selecionado carne roxa assada
Kagoshima Prefecture-produced cranberries.
●水キムチ
●Zabuton Suki Yaki
A zabuton produced in Saga Prefecture.
Okinawa Prefecture "Awasodachi" Eggs
● Cherry shrimp and Wagyu beef, steamed rice with bamboo shoots
Using fresh cherry shrimp and fried cherry shrimp.
The aroma and texture have improved even more.
For the finishing touch, sprinkle sashimi seaweed from Saga on top.
● Strawberry Sauce's Branmanje
Cream cheese milk pudding
Strawberry sauce with red wine as the base.
Every year, friends who celebrate my birthday for me.
This is the restaurant we visited this time.
I haven't been to the Ginza branch for a while, but...
Indeed, the rooms where you can enjoy the night views are really beautiful♡
Additionally, an LG styler was also introduced.
The service and care provided by Mr. Nagase.
The selection of grilled dishes and wines by Mr. Noguchi.
As always, it was an amazing experience!
The meat selected for this day is,
Toyama Prefecture's Tamura Niu's misozu and zabuton.
Shaatou Brion of Saga beef.
●トリュフの和牛コンソメスープ
● Seasonal Nambu Meal of 3 Varieties
Hime's green vegetable namul, served with light soy sauce and kudzu paste.
The namul made from macomodake, combined with sharp ginger
4種類のきのこ、丹羽シメジ、舞茸、椎茸、生キクラゲに有馬山椒を添えて提供されます。
● Grilled Matsutake and Zabuton in a Clutch
● The Supreme Yakiniku
Let the klasita pass through the beef broth.
Served with authentic Sichuan pepper.
Hmm, 결국 이건 정말 최고네요!
●ワンオーバー・タルタルのグジェール
topped with yuzuk on the shu dough
Caviar and truffle, each in its own package.
● Autumn Truffle and Premium Tuna Stuffed Roast
Wrap the truffle in top-quality beef and serve it grilled.
●สุดยอดตับหนังสีดำแบบชิ้นใหญ่
Exclusive selection of thick-cut halem beef.
●濃厚コラーゲンのコムタンフォー
Comtansoup with fo and parsley
We will squeeze the lime.
●トリュフとマッシュルームのサラダ
Made with homemade truffle dressing.
● Green Peppercorn Beef Tenderloin Sandwich
Shutobrian with green chili butter sauce.
● Premium Misti Cheese Grilled Dessert
With seasoning ponzu.
●水韓菜
A kimchi that has been fermented with rice cooking water, making it light and refreshing.
●Zabuton Suki Yaki, with Matsutake Addition
Matsutake half a portion and,
Mixed with eggs from Awaso-chi in Tokushima Prefecture.
● Handpicked Wagyu Beef Cheese Risotto
Garam Masala, topped with tomato and cheese sauce.
Cheese risotto that is prepared right before your eyes.
●Cold Noodle
Additional cold noodles that were provided.
It's really delicious, to the point of being surprising. I might have to order again!
●생일 케이크♪
I am extremely grateful for such a lovely presentation♡
We invited a couple who are very fond of meat.
We were seated in a private room where night views could be enjoyed.
The meat served that day was,
Toyama Prefecture: Mince, sirloin, and hind meat from Tanimura beef
This is a review of black beef and halamin from Kagoshima Prefecture.
●トリュフの和牛コンソメスープ
● Three Seasonal Nambu Dishes Combined
New Potato Namburu
A noodle dish that features live clams and kimichu as accents.
The translated text is:
**Radish-Namuru**
Steamed bamboo shoots cooked with bonito broth, served with wood sprout miso.
Asparagus Nammul
Namuルーは、胡麻で和えた後、砕いたアーモンドを添えた料理です。
●和牛タルタルのグジェール
Caviar Trout
● The Supreme Yakiniku
クラシタと、
A beef bowl with real mountain pepper as an accent.
Mmm,果然美味しいね♪
The grilling process was also outstanding.
●สุดยอดตับหนังสีดำ
Exclusive Choice of Tough-cut Hamachi
●コラーゲンたっぷりコムタンフォー
● Spring Chrysanthemum Salad
With olive oil and a lime-based dressing.
● Green Peppercorn Beef Tendergrill Sand
The green chili butter sauce is really tasty again.
●水キムチ
● Selectively roasted lean meat
Using miso, served with spicy pon-tsu as a sauce.
●サーロインのすき焼き 黒トリュフ
This dish in Tokushima Prefecture is prepared by mixing eggs with a sauce, and served as a sukiyaki-style dish.
● Selecionada carne de boi japonesa com risoto de queijo assado
上ミスジ、
Cheese Sauce
Curry Powder,
A grilled dish using Koshin pickles.
● Apple’s Bramanje
Using "Hope's Drop" produced in Aomori Prefecture.
Along with my good friends,
Suddenly, here...
This time, based on the "Extreme" menu item, which is exclusive to the Ginza branch,
It has been prepared with great care.
As expected from Ushirō,
Compared to last time, it's definitely better.
It has been improved.
● Trüffel-Beef Creamy Soup
● Three types of seasonal nambu served together
Nimon-salad, Kyoto-style fried Namuru
Radish Golden Peace
Horioka Yamato’s Namuru
● Hokkaido Edamame and Wagyu Handrolled
Rich button shrimp and yukke
In Hashiiri, Saga Prefecture, it is wrapped with seaweed.
● Ultimate thick-cut black beef (Kagoshima black cattle)
● 선별된 두꺼운 쇠고기 (가루시마 검은 소)
●ワンオーバー・タルタル・グジェール カヴィア・トリュフ
To cheesy-flavored puff pastry,
Putting the yukke on it,
Each dish is served with caviar and truffle.
● Premium Ginger Grilled Steak
The aroma of ginger soy sauce,
Using Noshizawa vegetables as an accent.
●春菊のウシグローサラダ
● Green Peppercorn Beef Flank Cut Sandwich
Compared to last time,
It gets even better♪
●水韓菜
● Selecionado carne vermelha assada
Using the cream from Mr. Tamura’s shop.
● Premium Misogi Suki Yaki with Black Truffle
Here's the translation of the provided Japanese text into English:
This restaurant, owned by Mr. Tamura.
● Handpicked red meat and seafood steamed rice
Steak of Hakata Wagyu beef, and
ずわいがに、
Haguriri,
Steamed rice served with abalone.
Comtan,蛤のお出汁と、
Please choose lemon according to your preference.
● Apple's Blamanje
A milk pudding made using "Hope's Drop" produced in Aomori Prefecture.
I visited the Ushiro Ginza branch for the first time on...
It was a long time ago.
Since then,
包括的なサービスを提供する。
The high quality of the service and food.
I have been receiving services from this restaurant quite frequently.
This time, it's a relocated and renovated restaurant that opened.
I have come here to ask for this.
On this day, beef from Tamura was used.
As a special menu item.
●トリュフの和牛コンソメスープ
A delicious aroma of truffle fills the air.
● Three Seasonal Nambu Dishes Combined
Nimon, Kyoto-style fried Nammur
Radish Golden Flat
Hori-kawa Beetroot Namu-ru
The surroundings are always,
A ramen made using seasonal ingredients,
It's enjoyable.
● Wagyu Tartar with Gjër Truffle Caviar
Inside the shu dough,
Yukke,
Cornicione,
Truffle,
Caviar.
This is a limited offer for the Ginza store.
● The supreme beef dicedelicious classicita and authentic mountain pepper
Using classics,
I can enjoy freshly prepared food right before my eyes.
This is also a limited offer for the Ginza store.
Not at the point of eating,
While there’s still some space in my stomach...
With such thoughts,
Here, it seems that the character appears.
This is delightful!
My very favorite oshirō-yaki beef bowl,
Here, you can come at any time ♪
● Premium Ginger Roasted Steak
Nosazawa vegetables serve as an accent point in this dish.
Seasonal limited menu.
● Ultimate Thick Black Tuna (Made in Japan)
Speaking of which,
Cut the tuna into pieces, up and down.
A dish that allows you to enjoy the differences in textures.
● Selecionado carne de boi fatia grossa (produzido no país)
●濃厚コラーゲンのコムタンフォー
The Comansoup is indeed delicious and well-prepared.
When squeezed with lime, it becomes fresh and excellent again♪
●春菊のウシゴロサラダ
With olive oil and a lime-based dressing.
Seasonal Salad.
● Green Pepper Beef Rib Sandwich
On that bread, topped with a blue chili butter sauce,
Served alongside rarely prepared boneless pork cutlets.
With green chili as an accent,
The butter sauce is interesting.
Limited to Ginza store.
●Zabuton Suki Yaki Black Truffle
Tokushima Prefecture Awasodachi's eggs, and
Rice,
With black truffle.
●水キムチ
● Hand-picked red meat and seafood steamed rice
Flank meat,
Japanese crab,
Clams
Steamed rice served with scallops.
Combining Kombu and clams to create a unique broth.
If you squeeze the lemon, it will make the taste even better.
●スイートポテト＆バニラアイス
The dessert that I always choose (*´艸｀)
The private room with a view of Ginza Chuo Dori.
Large, glass-framed structure
The atmosphere here is truly wonderful.
The service is also very stable and reliable.
Anyone you bring along will surely be a pleasure to guests.
I would like to visit again☆