Just after relocating from Shizuoka, we have won a Michelin star! Enjoying the unique dishes created by the owner is truly enjoyable✨✨ It's exactly the taste that Michelin-starred restaurants love to offer (*´ｪ｀*)

ミシュラン☆獲得日本料理店

2024/3
日本料理『銀座志翠』✨✨
使用静岡の食材，由京都的名旅館出身的工匠精心制作，以优雅而细致的工作为特色。

该店于2020年9月开业，位于东京地铁东银座站步行3分钟的8楼大楼。一走出电梯，便进入了一流的空间。至于料理的味道如何(*´∇｀)ﾉ

■おまかせコース　27,“本まぐろ　磯辺醤油”
原来如此，胜浦本まぐろ真是大块头啊。对于磯辺醤油的搭配意图，我也不是很理解。
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⚫配菜
“车海老の頭”
将车海老煎至金黄，再蘸上甜咸酱汁。
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⚫油炸食品
“春巻き　筍の土佐揚げ　筍と北寄貝
⚫ 食物
"樱花海螺炖饭"
樱花海螺是首次尝试的食材。使用蒸制和油炸两种樱花海螺。味道真是……哇，真的很好吃♪其实我从未觉得樱花海螺做的米饭有多美味……不过还是试试吧✨✨还可以加上糯米馅，让味道更加丰富。
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⚫ 水物
"玛斯克梅洛ン"
来自静冈的玛斯克梅洛ン。成熟度高，口感极佳。

■ 饮料
After years of training in Kyoto (a famous hotel) and Osaka, I opened a restaurant in my hometown of Shizuoka and have been running it for 12 years. In 2020, I took a new step by opening a new restaurant in Ginza, Tokyo. Mr. Maeeda Koji, who comes from Yonezu City, brings the "heart of Shizuoka" to his cuisine. The counter is made of local cypress wood, and the restaurant serves Shizuoka's local ingredients and sake. There are plenty of local flavors available, such as seafood from the Shinano Bay,