よりによって大みそかにやっちまいました・・ : Ginza Yoichi

New Year's Eve 2023 has arrived. The number of restaurants that have been reviewed on Tabelog in 2023 (the number of stores that were reviewed on the "date of visit" in 2023) is 516, which is a cumulative total of 8,976 stores (the number of stores that are counted as "restaurants visited" in Tabelog) since we started Tabelog about 13 years ago. A few years ago, I set a goal of reaching 10,000 stores in Tabelog, so at my current pace, I think I will graduate from Tabelog in another two years, and even if the pace slows down a little, I will graduate in three years. By that time, you will definitely have joined the ranks of the elderly, so after that, you will not have a strange sense of obligation such as "I have to review Tabelog", and you want to enjoy eating and walking around leisurely. Well, on this day of New Year's Eve, I decided to go to Ginza. Every year, after December 29, when the Tokyo Grand Prize Ceremony is held, it is a holiday without horse racing, so it is customary to go out freely, but looking back on the past three years, last year there were Ikebukuro and Yokohama (Kannai), the year before that Ofuna and Mizonoguchi, and three years ago both days in Yokohama and Kanagawa Prefecture for some reason, but this year I naturally turned my attention to Ginza. Even in the downtown area, there are quite a few shops that are closed on New Year's Eve, and shops that are not usually crowded are often crowded, so on this day, I thought it might be wise to use the reservation function of Tabelog, and this year I decided to use the reservation function from the 30th of the previous day. The stores that can use the reservation function are equal to Tabelog paid restaurant member stores, so there is a certain bias in that aspect, but there are some surprisingly good stores mixed in among those stores that I usually intentionally avoid, so I thought it would be good around the end of the year. With that in mind, the target of the day was this creative Chinese Cuisine shop in Ginza 7-chome. Our shop is operated by FANG DREAM COMPANY Co., Ltd. The company was established in October 2013, so it has just celebrated its 10th anniversary. The first restaurant was the high-end Chinese restaurant [A:13164501, Ginza Hoen], which opened in Ginza 7-chome in January 2014, the year after the company was founded. Our store opened in August 2016 as the second store, and in 2018 it received a Tabelog rating of 3.5 or higher and ranked 6th in the popularity access ranking of the Restaurants category in the metropolitan area (quoted from the company's website). Taking this opportunity, we have started recruiting franchise restaurant owners of "Ginza Night Market", but there are currently no shops operating with the same name. Apart from this, there are also so-called ghost Restaurants such as (1) the Dim sum series "Special Grade Dim sum ~Creative Chinese Challenge~" created by special class chefs (Dim sum), and (2) high-class catering Bento (boxed lunch) "Medicinal Food Chinese Gozen Cloud Outer Soten" (delivery area: Chuo Ward, Chiyoda Ward, Minato Ward limited) It seems that they are also embarking on business (none of them are registered with Tabelog). The representative seems to be of continental descent, but the fact that the contents of the company are disclosed clearly seems to set it apart from the so-called continental mass Chinese in the city, and I felt that this point could be expected at this point. Because of that, I visited the store with half expectation and half anxiety. On this day, I made a reservation for the "Shinonome Lunch Course (6 dishes)" @ 2,750 yen at the table from 11:30. In Ginza, the back alleys of 7-chome are deserted, and I don't think it's a big New Year's Eve. On the way to our store in the basement of the building, a bad feeling crossed my mind. Did you do it? And. However, at this point, it is just a hunch. The interior of the restaurant is a simple structure, with several semi-private room-like spaces, and the name of the private room is also named on top of it, but it feels a little white. I was led to a table set up in an open space with no partition from the kitchen. It's like China's second- to third-class Restaurants, which is often used for group tours. There is already a plate with nine appetizers named seasonal hors d'oeuvres on the tabletop, and an all-you-can-drink menu is placed next to it. The all-you-can-drink menu is a Welcome drink, and if you order a course meal, it will be included in the service. I ordered ginger ale. The seasonal hors d'oeuvres are available, but the dishes are all pre-made, and the taste is not good. There is no sense of seasonality. This disparity between the menu and the real thing! At this point, the feeling of having done it turned into conviction. When this happens, I feel like praying that the food will be a little better. Next up were three Dim sum items labeled as "3 kinds of Dim sum that Hong Kong special chefs are particular about," including steamed shrimp Gyoza / Dumpling, Xiaolongbao, and Shanghai shumai, but Dim sum, which seemed to be more delicious cold food from a certain national brand manufacturer. I strongly feel that what makes a special chef. Today's soup is a five-eyed soup with shark fin, and although what looks like shark fin is recognized, it is probably very few real shark fins due to being mixed in with fillers such as enoki. The idea of five eyes is also a deception. At this point, my feelings turned to resignation, as if I were praying. It's also my own responsibility... Next was the main dish, and the menu was black vinegar spare ribs or fresh fish dishes, but I was not asked to choose, and I was offered vinegared pork with black vinegar. I've been addicted to black vinegar vinegar pork lately, but this is no good. I can't find any good points in the quality of the pork, the seasoning, the cooking method, etc. The sour-seasoned cauliflower and broccoli that accompanied it were also superfluous. 〆's meal was either tantan noodles or fried rice, and the staff came to ask which one to choose, and I chose fried rice, but after a while, the staff came back and said, "It seems that there is no fried rice today." I was sad, but I couldn't help it, so I quietly said, "Let's have tantan noodles," and 10 seconds later, tantan noodles were served. And the tantan noodles are also soaked in a soup that seems to be instant, and the cheapest raw noodles on the market are soaked, and there is no element of praise. I almost lost the energy to comment, but the only dessert that was served at the end (apricot bean curd & sesame dumplings) was the most decent of the dishes of the day. Because of this, the taste score was raised to 2.6 points instead of less than 2.5 points. Still, it doesn't get any better than that. The drink that came with the dessert was iced coffee without any choice, and the taste could be inferred from the level of the course that day. That's not going to be 2,750 yen. More than that, the fact that he was going to expose such an ugliness on New Year's Eve revealed that he still lacked practice. Although it is a consequential theory, if you examine the PR of our store, it was easy to guess that there was some kind of bias, and I regret that if I had looked a little more carefully around there, I would have been able to see the essence of the store. Also, I should have paid a little more attention to the peculiar phrasing of the special chefs. As mentioned at the beginning Tabelog In order to make your leisurely eating and walking after retirement fulfilling, you can use this reflection as a source of inspiration. Tabelog You still need to train while you're active.