Let's eat Gochisou in Ginza. I come to "Zakuro".
This is a Japanese restaurant that specializes in shabushabu and sukiyaki. It's also a renowned establishment where guests can enjoy authentic Japanese cuisine. However, during the day, there's a convenient option for those who prefer a simpler Japanese meal.
You can choose from 6 different dishes to create a unique meal that is just yours. It's a delightful menu, and it's usually served here during the day.
There are two or three types of dishes to choose from, and I chose two of them.
Choose beef butter bake and silver cod stew, and add aspargus tofu to them together.
For set meals, there is a tomato salad and rice along with a soup. But when I come here, I can't help but eat asparagus tofu as well. That's why I always order it as an additional item.
And yet, today is lively. While the lunch gatherings are quite noticeable, there are several individuals dining alone. At the table next to me, there’s a lady who ordered steak and enjoyed it. It’s luxurious to dine alone from noon onwards. Ginza.
Tomatoes cut into slices, along with finely chopped onions. A generous amount of dressing is poured over them, and then eaten with a spoon. This is also a famous dish here. Goshio, which is fresh and perfect for preparing the stomach.
But the egg tofu made with white asparagus, the crab meat added to the bed of tofu, and the cucumber used for finishing make this dish truly delicious.
Moist and smooth. The flavor of the broth and the taste of the eggs. The umami of the crab is combined with the crispness of the cucumbers. Aspargus melts into a creamy texture, mixed with mayonnaise.
Even the sourness is mild, making the mayonnaise delicious. The modest size of the portion makes it even more regrettable that it’s so tasty. Okiniri-ri.
By the time they finish eating the tomato salad and asparagus tofu, the main dish is served.
Rice with soup.
And the butter-baked beef.
Sauces and Tuna Miso are already ready. "The silver cod stew will be served as soon as it's ready," said the staff member with a smiling face.
Thinly sliced beef roasts are grilled briefly, then enjoyed with a sauce that enhances the sour flavor. It’s like a buttery grilled dish with a similar taste to shabu.
As the name suggests, the flavor of butter is perfectly present, enhancing the unique characteristics of Wagyu beef.
The vegetables on the side are really good, aren’t they?
Bacon tofu with spinach.
Sweet carrot grated served with soup, along with cabbage cooked until tender in the same soup. Both ingredients are flavored with butter as a subtle taste enhancer.
The soy sauce-flavored dressing is Japanese in style, yet the side dishes have a somewhat Western flavor. When served with sliced Western arugula pickled in vinegar, it creates a flavor reminiscent of roast beef. I really enjoy the feeling of eating multiple dishes at once, as if I’m enjoying several different meals in one sitting.
I was delighted by the exquisite grilled gray whale stew, which arrived a bit late.
A stew made from silver cod with just the right thickness, cooked in a sweet-and-spicy sauce. The silver cod itself is excellent, but the variety of vegetables served alongside is also outstanding. There are various types of vegetables included: eggplant, konjac, carrots, and burdock. Not only is it a dish made from fish, but it also serves as a vegetable dish, which is truly impressive. It's a combination that truly stands out.
A superior restaurant. Excellent service. It’s a place that can be used for business events, yet the side dishes during the day are designed to encourage eating plenty of rice. Moreover, the food is delicious. What a great deal.
Silver cod placed on rice, allowing the sauce to soak into the rice. A satisfying taste with a rich and hearty flavor of mizu-miso soup. A favorite restaurant.
The first Sunday of the New Year. I’m coming to Ginza, at the Gin-Bra restaurant.
In addition, I choose "Zakuro" for the New Year's feast... The limited menu is available only until tomorrow. I will opt for a "Japanese Traditional Dinner".
Three dishes of cuisine, along with a soup and rice, as well as pickles. There is also a tomato salad included, but we added tofu as well.
White asparagus boiled and arranged on top of egg tofu, topped with mayonnaise. Colorful with bell peppers and cucumbers to enhance texture. This is essential for starting a meal with zelkova.
I scoop up a tomato salad that tastes like a oshihiki prepared with a sweet and sour dressing. I use a spoon to eat it, aiming to restore my digestive system.
First, sashimi, rice, soup, and pickles are served.
When I open the lid of the bowl containing the soup, the aroma of red miso and the broth wafts out, tickling my nose.
It has a pleasant taste.
The dishes are prepared quickly, and the table becomes immediately bustling with activity.
The grilled dish is grilled West Kyoto pickled salmon.
With plenty of wakame added, these egg rolls are topped with kombu okonomiyaki.
Carefully prepared dishes are truly delicious. The eye-catching ogochisou.
The silver cod, whose bones have been completely removed, collapses into a soft state. The deliciousness and smoothness of its fat are truly intoxicating. The dashi-wrapped egg with seaweed also has a texture that makes the seaweed melt in the mouth—again, it’s extremely smooth.
The sashimi is tuna. The red flesh and medium-sized tuna are arranged alternately, with wasabi added on top. At the bottom of the plate lies a mixture of sesame sauce and soy sauce. When you eat it by placing it on rice and mixing it together, how delicious it becomes!
This is a segment 40/153. Translate only this segment and keep the wording natural.
Source text:
The red meat has a sticky texture that melts in the mouth with a crisp bite. Both components are sticky and smooth, with a rich flavor of sesame oil. The sourness fades towards the end. It’s a dish where rice might run out if you don’t finish it all. Ogochi-so.
In the bowl, there are fried chicken and vegetable sauce. The fried chicken is served with batter and is fried until golden brown. Along with it, there are eggplant and okra, topped with radish sauce and broth.
The texture of the eel is rich and creamy, combined with a creamy sauce that makes it even more delicious. It's a truly comforting and soothing experience.
I had a light portion of rice, along with pickled cucumber and dashi miso, which satisfied both my hunger and my appetite.
「ざくろ」で昼食をとる。メインダイニングは満員で、個室を予約してシャブシャブな雰気のレストランにする。
As soon as I enter the room, the preparations for the meal begin in a busy manner. About three maids come by one after another to set up the cooking utensils. They arrange the ponzu sauce with sesame dressing, garlic seasoned with seasonings, and nori flakes on the table.
That efficiency and promptness are amazing, and yet there's no noise at all—that's really wonderful.
Appetizers include tomato salad and asparagus tofu.
Cut the sliced tomatoes with a dressing, and sprinkle on top parsley and finely chopped onions. It’s best to eat it with a spoon. The combination of the dressing and tomatoes is really good; it makes your stomach feel moist.
Smooth, tender, silky as butter tofu, and this tomato salad have been the staple menu of this restaurant since ancient times—always maintaining their deliciousness. Steam is emanating from the lid of the pot, indicating that the preparation for the tofu is complete.
A plate with beef and pork arrives.
When I opened the lid, there was a steaming aroma.
細かい泡が浮かび上がり、それが次々と壊れて新しい泡へと移行していく。
Chewing meat.
Dried tofu is soaked in a sesame dressing as a flavor enhancer, and then eaten immediately.
The meat combines both flavor and aroma, along with a hint of spiciness, as it moves towards the mouth.
The beef is of a large size, and for that reason, it has been cut quite thinly.
The pork is twice as thick as beef, and it has a white fat that adds a meaty texture to the meat. The extremely thin piece of beef absorbs the sauce well, making it melt smoothly in the mouth. The thicker pieces of pork have a good bite, allowing you to fully enjoy the sweetness of the fat. It’s really delicious.
The vegetables are prepared by the staff at the restaurant. They put them into the pot together with tofu, green onions, Chinese cabbage, shiitake mushrooms, and enoki mushrooms to achieve a balanced composition. This helps to remove excess moisture from the vegetables.
The staff at the restaurant doesn’t keep caring for you all the time. You can go out and back into your room as needed. But the timing is absolutely perfect—just when you feel like adding more soup to your meal, they’ll bring it over. They also do a great job of neatly arranging the vegetables in the pot onto a plate. It’s really pleasant to have such attentive service.
Finally, add the spring春雨进去烹煮，然后搭配芝麻酱食用，这样就变成了担担面风格的食物。将肉类和蔬菜共同烹制而成的汤，用盐和胡椒调味，喝起来口感浓郁，最后就可以享用美食了。
And the next day, Thursday. I'll be at Shibu-shibu in Ginza. I'll go to "Zakuro".
This restaurant is said to be the first in Tokyo to introduce a dish called "Shabushabu," which originated in Kansai region.
In the middle, there’s a shape that resembles a chimney, with a brass-made deep pot that has been used since ancient times.
The charcoal is placed inside the tube, and the soup in the pot is brought to a boil. The boiling is intense, and the bubbles are very fine. The meat and vegetables submerged in the soup are enveloped by these tiny bubbles, allowing the heat to penetrate gently.
Above all, it’s a great convenience that the boiling level remains at the same level without any need to worry about adjusting the heat.
First, the appetizers. While enjoying the traditional asparagus tofu and tomato salad, I chatted with the lady who was preparing the pot. She’s a veteran employee here for nearly 15 years. Her way of treating customers is truly remarkable. Before I knew it, everything in the pot was ready.
Meat is chewed, vegetables are eaten with gusto.
This is a delicious sesame dressing made with sesame oil, which combines a spicy flavor and the aroma of sesame. It features a crisp and sour taste, and it uses ponzu sauce that complements this sourness with its rich umami flavor. The flavors are well-balanced.
This is a ramen restaurant. The soup is prepared in a pot, seasoned with salt and sauce. Then, sesame dressing and squeezed vegetables are added to create a dish similar to tangy noodles.
As a professional restaurant-review translation engine, I will translate the provided text from Japanese to English. Please note that I will only retain the necessary elements to maintain the natural flow of the translation. Any descriptive text containing Japanese characters will be translated or romanized as needed. Additionally, I will avoid translating Japanese script within descriptive text and only translate or romanize unavoidable proper nouns. The output should be in natural English, with no unnecessary explanation or quotes. Finally, I will not mix Latin letters with Japanese characters in the same word.
This is segment 70/153. Please translate only this segment while keeping the wording natural.
Source text:
The dessert, an orange shaved ice, comes along with a refreshing spray. Three times during the meal—when we sit down, when the food is prepared, and after the meal—this refreshing spray is provided. The cuisine is excellent, but above all, the service is outstanding. Very impressive.
For the first time in a long time, I visited the "Zakuro" in Ginza.
At the first basement floor of a bank building in Ginza 4-chome. The scorching summer sunlight is extremely dazzling, but stepping inside the building brings a sense of relief.
As you descend using the escalators to the underground level, you are greeted by a cool and refreshing atmosphere.
I sit at a small table in the cozy hall near the entrance. In front of me is a small pot. On the upper shelf, there are brass pots for sucking on things, glittering brightly.
Even though it's the same kind of dazzling light, it feels completely different when it's glittering and sparkling. That's what I thought, and that's why I smiled.
Please choose one of several dishes according to your preference and combine them to create a "Omakiyo Wadankoku".
Normally I would request three dishes, but with my current appetite, two dishes would be perfect. I chose the Swordfish Salad and Beef Batata Burger. It includes a Tomato Salad, soup, rice, and pickles, making the total price 1900 yen – a reasonable amount.
I really like the asparagus tofu here, and I asked for some extra of it.
After waiting for a while, dishes gradually appear on the table. First, asparagus tofu and tomato salad are placed on the table.
店の整理が終わった後、店員が「ご好みでご利用いただいているようですね」と言いました。
“ええ”と答えたら、「お料理をご覧になって表情が明るくなられたので、そう思いました」ってニッコリ答える。
Oh, I see... I understand now.
2년이 지나서야 겨우 맛있는 음식을 눈앞에 두고 있으면 자연스럽게 미소가 나오기 시작했습니다.
In the oden, there are white asparagus. When eaten with mayonnaise with a mild sour taste, it makes the corners of the mouth smooth and delicate. The delicious tomato salad, with its aroma of chopped celery, is served with a soy sauce-flavored dressing. It’s best to scoop it up with a spoon.
A little late, but the tuna salad is ready.
A salad made with 23 types of vegetables, served with a thinly sliced tuna sashimi.
このレストランの葉物野菜は、胡麻ドレッシングをちょうど良く加えてあり、シャキシャキとした食感で、非常に新鮮です。
Tomatoes and broccoli that were cooked until they became hard.
Black olives, texture, and flavor are lively. The tuna sashimi is presented as a calzone, which is a wonderful experience.
After eating about one-third of the salad, it was time to enjoy the main dish. It was a dish made by slicing beef loin thinly and frying it with butter. The result resembled grilled meat. It was served by immersing it in a sauce flavored with the broth.
This is a lunch menu featuring tofu broth, cucumber pickles, zeluro, and the famous tuna miso. The vegetables are also delicious.
I eat sashimi of tuna by wrapping it with rice. The slightly warm cut piece of tuna is moist and has a rich flavor.
The beef tataryaki is served with finely chopped horseradish, which has been washed in vinegar. The sharp pungency of the horseradish and the sour taste of vinegar are delicious. Horseradish itself is a ingredient that makes rice even more tasty. When the beef is dipped in the sauce, the sweetness of the fat is enhanced, and the taste leaves a satisfying aftertaste.
The boiled cabbage on the side has a texture that tickles the gums, and its sweetness is delicious. It’s paired with butter-fried spinach, carrot grated, and a Western-style dish. Everything is carefully prepared, and the comfort of having vegetables filling one’s stomach is truly delightful. Yummy!
During the day, I had lunch at Zakuro in Ginza.
Spreading your back, offering exquisite Japanese cuisine to a somewhat timid like me—something that happens as soon as the restaurant opens.
Staff who skillfully dress up customers in kimonos. They guided us with smiles, and the table next to the entrance, which is usually used as a private room, was one of the places where we often enjoyed shabushabu and teppanyaki dishes.
When eating shabushabu. We used to play games like accidentally sticking the meat onto the well-polished tin chimney of the pot... and then getting praised for that.
“ひとりじゃそんなこともできないもんなぁ…、って思ってのんびり料理を待ってたら、ちょっと離れたテーブルで昼からしゃぶしゃぶを笑顔で楽しんでいる女性たち。相変わらず鍋はピカピカです。おいしく鍋が育つように世話を焼く女将さんの背筋がすっきりしているところを見て、私はニッコリします。”
I would like a simple lunch course. As an appetizer, we serve asparagus tofu. But since it's a special occasion, I'd also like to add tomato salad.
On the bottom of the egg tofu, there are white asparagus. There’s also plenty of mayonnaise. The red color of the bell pepper adds color to the dish. The tofu and the smooth asparagus are highlighted by thinly sliced cucumbers.
Sliced tomatoes topped with a dressing with a ponzu sauce flavor. The finely chopped onions and celery add a refreshing taste and a crisp texture. When eaten with a spoon, the dressing complements the dish perfectly, making your stomach feel full immediately.
Sashimi continues to be served. On top of the ice are bonito and tuna. The basic principle of sashimi is to serve plenty of delicious items, without being confined to a three-course menu. Both fish have a rich, ripe texture. We add plenty of wakame to enhance the flavor. Now, our stomachs are ready for the main course.
Silver cod的西京烧料理。
And grilled beef roasts with butter.
I really liked it... that silver cod的西京烧料理。
The moisture of the silver cod, which is known for its fatty texture and soft flesh, is gently transferred to the miso, making it firm and crisp.
Instead, the umami and flavor of the miso penetrate the fish. When cooked, the surface becomes charred, giving it a crispy texture. It melts in the mouth, with a sticky and creamy taste.
Put it on top of the rice, and then add just a little bit of “tuna miso” to it. This is the signature dish of this restaurant. The rice is sweet, with a rich texture of fat and the umami flavor of tuna, which makes the Nishikyo pickles even more delicious.
The beef butter bake results in a glossy finish. The fat from the meat itself and the butter give the surface a crisp texture. Upon looking at the cut surface, it’s clear that the heat has reached even to the core of the meat. For those who prefer rare-cut beef, this might be a bit disappointing. However, it’s precisely because of the thorough cooking process that this dish becomes truly delicious. It’s especially suitable as a side dish with rice.
This dish is served with salt and pepper to your preference. The meat itself has a rich flavor of salt and butter, along with its own umami. It’s simply delicious. In other words, it’s a strongly flavored dish. That’s why I can’t help but ask for more rice. I really think that for such a dish, it’s better to serve it with white rice… I can’t help but feel nostalgic about this.
The vegetables on the side include eggplant, green beans, and spinach. Carrot gravy, fried pumpkin, and other ingredients are all coated with butter before being served. The sauce is made from red soy sauce, providing a light sour taste that leaves a pleasant sensation in the mouth.
The dessert is Yoshino Kōme. It’s a jelly made from boiled blue plums, mixed with sweet and creamy flavors. It’s served with plum wine, creating a relaxed and enjoyable atmosphere. It was a great lunch.
It's the first time in a while that I've enjoyed luxurious Japanese cuisine in Ginza during lunchtime.
“ざくろ”に来ました。
This restaurant has been closed for a while. The building next to Ginza Matsuya, across the street. The underground level serves as a dining area, and the top-level store of the same chain that operates on the same floor has also resumed operations.
So happy that I arrived just before the restaurant opened.
I sat down on a chair in front of the entrance and waited for a while. The male staff in black uniforms and Ms. Nakatani, who was dressed in a kimono, all wore masks. Since their mouths were covered, their eyes showed a smile.
It was originally a restaurant with large tables and spacious walkways.
Several two-person tables were brought together, and all the tables were arranged in four-person configurations. This created even greater distances between the tables than before. The atmosphere was relaxed and elegant. It was a pleasant lunchtime meal, where the people at the restaurant behaved gracefully, yet they worked diligently while serving the food. It’s been a long time since I’ve had such a good experience.
This is a recommended lunch option called "お好み定食". You can choose two or three dishes from six different items, combining them into a set consisting of tomato salad, rice, soup, and pickles. It's a convenient option for a quick meal. If you prefer a more luxurious experience, you can add three more dishes, such as asparagus tofu and dessert after the meal.
First, tomato salad and asparagus tofu.
Cut the tomatoes into julienne slices, add minced onions, and drizzle with dressing. Then, use a spoon to scoop up the mixture and eat it. It’s very fresh, allowing you to enjoy the sourness, sweetness of tomatoes, and their vibrant color. It satisfies your hunger. On top of this, sprinkle white asparagus from the pot over the mixture, then pour egg drop soup over it to make it firm. When eaten with plenty of mayonnaise, the taste becomes smooth and enjoyable. Your hunger is surely satisfied.
The main dishes are being served one after another.
First, butter-baked beef roasts.
This is a restaurant that boasts shabushabu and sukiyaki dishes.
I have confidence in the procurement and handling of meat. I cut the fatty beef into thin slices and lightly grilled them with butter for a perfect finish.
This dish is served by coating it in Japanese pickled mustard dressing and eaten in a way similar to shabu. It has a refreshing taste with a unique flavor. The accompanying ingredients like lettuce, carrot salad, and cabbage are all enriched with butter, resulting in a rich taste.
このレストランの焼き物は、刻んだホースラディッシュを酢漬けにしたもので、とても美味しく、脂身を甘みにしてくれます。
Another item is eggplant yatake.
I'm sure that in my youth, I wouldn't have even thought about such things. Especially when it came to zukuro, I was convinced that it referred to meat dishes. So, even if there were vegetarian dishes on the menu, they didn't catch my attention at all. But now, as an adult, I really appreciate this miso sauce, the rich flavor of the softly plump eggplant, and its texture. It's wonderful...
In this delicious pork restaurant, one of the pleasures of lunch is the "Shrimp Sauce" made from salmon. It involves marinating ripe salmon fillets with plenty of sesame oil and soy sauce. The result is a traditional marinated salmon dish. The sauce has just enough water removed, resulting in a creamy texture and a refreshing mouthfeel. The aroma of sesame oil and the unique sour taste of salmon enhance the flavor, leaving a satisfying aftertaste.
The state of the rice is excellent, and the red broth, which has a rich umami flavor, is also top-quality.
A jelly sauce with the flavor of plum. A generous amount of plum wine is poured over it, trapping the plums within the jelly. The plums melt smoothly into the after-dinner Southern high-quality plums.
Today, I was truly delighted. I enjoyed it thoroughly... I will come again.
Straightened up, I wanted to eat at Zakuro in Ginza.
I arrived at the restaurant just before it opened, with a spirited enthusiasm. Three members of my uncle’s group were already waiting there, and two ladies came after me.
It was time to open the restaurant. One after another, people were guided towards the entrance. The moment I thought, “This is my turn…” the older ladies immediately stood up and rushed into the store. The man in black who was responsible for guiding people, though confused, still led them ahead.
啊，我想自己看起来应该和那些先被引导过来的叔叔们属于同一组吧……想着想着，我试图让自己平静下来。
After completing their guidance for the aunts, the man in black returned and bowed deeply. With that bow, he expressed his gratitude for having been given the opportunity to take turns during the previous exercise class. His sincere gratitude was clearly felt by everyone present.
Just one gesture of apology can convey emotions. Such Japanese culture is truly wonderful... Moreover, the ability to fully utilize that power in customer service is also impressive.
Feel free to order a set meal here; it’s the most affordable set meal in this restaurant.
I was asked to choose two out of three options: sashimi, meat dishes, or fish dishes. The meal was a limited-time offering for lunch, including rice, soup, tomato salad, pickles, and other side dishes. Additionally, I requested asparagus tofu and something sweet to eat after the meal.
First, we have the asparagus tofu. It’s made from boiled white asparagus as the base, combined with softened tofu. The smooth texture of the tofu and the silky asparagus create a delicious dish. Along with plenty of homemade mayonnaise, the flavors of asparagus complement each other perfectly, making it a truly satisfying meal.
This tomato salad is eaten by scooping it out with a spoon and mixing it with dressing. It has a sour, gasp-like taste, just like a Gaspacho. And it's really delicious.
Grilled beef brisket.
The flavor of the meat itself is not very prominent; it is best to soak it in soy sauce with a芥子味, then adjust the taste to your preference before eating.
Cut the horseradish into pieces, wash it thoroughly with vinegar, and then pour it over the meat. This process transforms the fat in the meat into a rich flavorful substance.
Ninging Grasse: Sweet cabbage with spinach, and the side vegetables are of top quality.
The red meat of the tuna is served with sesame dressing and plenty of shiso. It has a creamy texture and a satisfying bite. The fresh acidity helps to conclude the taste experience. The flavor of sesame adds a touch of color, enhancing the taste of the rice. As usual, the red broth and pickles complement the dish perfectly. The tuna miso as a side dish is just as comforting as always.
Even so, I really like the way these restaurants' male service staff work.
The main focus of the service is the female staff in kimonos. They work to make it easier for them to perform their duties. And they take great care to bring the food to the serving tables placed near the seats, so that customers can enjoy their meals right there. Of course, they do this with a smile and in a quick and efficient manner. The contrast between the elegant behavior of the female staff and their busy demeanor really captivates me.
Slowly boiled plums are wrapped within kudzu, and topped with plum syrup. It’s a delicious dish. Thank you very much, and please take care. I’m leaving the store now. Okiniri.