Ginza Ibuki 銀座一二岐

Seared Katsuo

Seared Katsuo

Grilled Nodoguro

Grilled Nodoguro

Saikyo Miso Grilled Fish 1000 Yen Lunch

Saikyo Miso Grilled Fish 1000 Yen Lunch

Ginza Ibuki is one of the restaurants in the current issue of Food & Wine’s Tokyo City Guide 2011.

Chef Sadahisa Yoshizawa trained for eight years in Kyoto before breaking out on his own. The seafood of Kochi prefecture is featured in this intimate restaurant. The signature dish is seared katsuo (bonito) garnished with thinly sliced garlic, freshly grated wasabi, and salt. Nodoguro himono, black throat that is butterflied, dried overnight, then grilled. Nodoguro is rich with fat and the meat has an inherent sweetness to it. Rice cooked with aromatic matsutake mushrooms and hamo (conger eel). Lunch sets start at 1,000 JPY, dinner kaiseki courses start at 10,000 yen.

Seafood from Kochi prefecture to look out for include katsuo (skipjack tuna), saba (mackerel), noresore (baby eels), kibinago (silver-stripe round herring), kinmedai (splendid alfonsino), madai (snapper), and hamo (pike eel).

Chuo-ku, Ginza 2-14-6, Dai Ni Matsuoka B1

東京都中央区銀座2-14-6 第2松岡ビルB1

Phone: 03-6278-8110

No website

* photos on this post have all come from other blogs

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s