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
* photos on this post have all come from other blogs