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This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
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Amazing special Chateaubriand course ☆
I heard that Mr. Yohei Watanabe, executive chef of the Kenshiro Group, was here, so I went to visit him. Speaking of Chikamitsu, it's fins! This time, we had the Watanabe-mae special course, which is prepared by Mr. Watanabe himself, who is rarely seen in public. I asked for a pairing, and started with a strawberry cocktail. ●Meat dog Amera tomatoes from Shizuoka, miso-based homemade sauce, Hanaho shiso, top-quality seaweed from Tsukiji Maruyama Nori store, low-temperature seared Hitachi beef kainomi, and cherry blossom version of Awayuki salt. ●Meat Sushi One side of the fillet from Ibaraki Prefecture is seared and marinated in a dipping sauce, the vegetables are used to make it look like sushi, and the dish is finished with a sesame sauce. The vegetables are green onions, mustard mizuna, red daikon radish, white and red sprouts, and tossed with salt, pepper, and olive oil. The sesame sauce had a sour taste, giving it the image of Sushi, and it was very nice to be able to enjoy it lightly. ●Aged Chateaubriand from Tokushima Prefecture (2 weeks) Kamiya Shoten's tongue and skirt steak with fresh onion miso sauce. You can enjoy the tongue in either thick or thin slices. Since it was aged for two weeks, I thought it wouldn't have that much of a mature aroma, but thanks to a special manufacturing method, it has a strong aroma. ●Katsu sandwich Sauce made with domestic garlic, onions, apples, etc., Chateaubriand from Saitama Prefecture, and garlic oil. ●Palate cleanser Aomori Prefecture asparagus, hollandaise sauce, beef flakes. This beef bushi is amazing! It's so hard that it can be scraped off, but you can also slice it and have it as a snack, and it's even more delicious♪ It's amazing that you've even made something like this☆ ●Rossini-style fillet Fillet with maitake mushroom and chicken mousse , wrapped in chirimen cabbage, placed on top of daikon radish cooked in Japanese soup stock, and served with red wine sauce. This is unique to Mr. Watanabe, who trained in New Otani and French cuisine. A dish with a solid base♪ ●Tasting comparison of Chateaubriand Bottom right, Kagoshima Bottom left, Aomori Prefecture Top, Ibaraki Prefecture Momidare is a combination of homemade soy sauce-based sauce and miso sauce. The sauces are black, white (yuzu scent), and miso (5 types of miso). The taste is different depending on the region of production, and the sauces are also different, so you'll never get tired of it♪ Chikamitsu Meshi Raw sirloin from Tochigi, sea urchin from Hokkaido, salmon roe from Miyagi, crab from Miyagi, egg yolk from Nikko Kin's egg, Jakoto Shari with almonds and black vinegar. An interesting pairing is Doburoku. ●Roasted green tea ice cream with black sugar syrup and matcha. With Pedro Ximenez. I really enjoyed it. If I still had room in my stomach, I added Chateaubriand to the tasting list, but it wasn't too heavy. He said that he doesn't usually appear publicly, but he spoke well and I really enjoyed it. The pairing was good and it was great. I would like to visit you again☆
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Restaurant information
Details
| Restaurant name |
Ginza Chikamitsu
|
|---|---|
| Categories | Yakiniku (BBQ Beef)、Horumon (BBQ Offel)、Beef dishes |
| Phone number (for reservation and inquiry) |
050-5597-9163 |
| Reservation Availability |
Reservations Only
Reservations are accepted from Monday to Sunday (13:00 to 23:30). Please note. |
| Address |
東京都中央区銀座7-13-2 ティアラグレイス銀座タワー 1F |
| Transportation |
5 minutes walk from Higashi Ginza Station on the Tokyo Metro Hibiya Line 273 meters from Higashi Ginza. |
| Opening hours |
|
| Budget |
￥10,000～￥14,999 |
| Budget（Aggregate of reviews） |
￥20,000～￥29,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
| receipt |
Invoice-compliant receipts can be issued Registration NumberT4011001119683 *For the latest registration status, please check the IRS Invoice System Qualified Invoice Issuing Business Publication website or contact the restaurant. |
| Table money/charge |
10% service charge |
Seats/facilities
| Number of seats |
28 Seats （ 4 private rooms for 4 people, 2 rooms for 6 people） |
|---|---|
| Maximum party size | 6people（Seating） |
| Private dining rooms |
OK For 4 people、For 6 people All seats are completely private rooms. |
| Private use |
not allowed |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed There is a coin parking nearby |
| Space/facilities |
Stylish space,Comfortable space |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Particular about wine |
|---|---|
| Food |
Allergy labeled |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant |
| Service |
Sommelier |
| Website | |
| The opening day |
2020.8.7 |
| Phone Number |
03-6264-2294 |
| Remarks |
Sister store information “Nishiazabu Kenshiro” Opened on August 5, 2015 https://tabelog.com/tokyo/A1307/A130703/13184885/" target="_blank" rel="nofollow">https://tabelog.com/tokyo/A1307/A130703/13184885/ “Yakiniku (Grilled meat) Ushimitsu Ebisu Main Store” Opened on February 9, 2017 https://tabelog .com/tokyo/A1303/A130302/13204541/ “Yakiniku (Grilled meat) Ushimitsu Ichimon Meguro store” opened on June 29, 2017 https://tabelog.com/tokyo/A1316/A131601/13208975/ “USHIMITSU NISHIAZABU” September 2019 Opening on the 14th https://tabelog.com/tokyo/A1307/A130701/13234449/ “Ginza Chikamitsu 6-chome” Opening on July 4, 2021 https://tabelog.com/tokyo/A1301/A130101/13259532/ “ Yokohama Ushimitsu” opens on September 16, 2021 https://tabelog.com/kanagawa/A1401/A140101/14083688/ “Ebisu Ushimitsu” opens on March 12, 2022 https://tabelog.com/tokyo/A1303 /A130302/13267853/ "Ginza Chikamitsu Namiki Dori" Opens on May 30, 2022 https://tabelog.com/tokyo/A1301/A130101/13270036/ "Edo Yakiniku (Grilled meat)" Opens on May 30, 2022 https:// tabelog.com/tokyo/A1301/A130101/13270037/ |
銀座で美味しいお肉が食べたいけど、
サシはちょっと。。。
というリクエストで、
ヒレと言えばという事で再訪です。
完全個室で、
ラストオーダーが21：00というのも、
助かります。
銀座という立地ながら、
ディナーのコースは￥11000～￥27500の4コース。
今回は¥27500のコースをお願いしました。
【傑作をその手に ～雲丹に降る雪～】
和牛の雲丹ユッケドッグ ～雲丹2列乗せ～
鹿児島県産和牛のもも肉、
丸山海苔さんの大はしり、
バフン雲丹2種、
淡雪。
【すき焼きを超えていく】
和牛サーロインの焼きすき焼き ～春菊と温泉卵～
福島県産サーロインに甜菜糖を乗せて焼き、
春菊を加えたタレをつけながらまた焼き、
温泉玉と。
【塩焼物】
特選黒毛和牛タン ～国産檸檬～
厳選和牛ハラミ ～山葵～
厳選和牛赤身 ～季節の付け合わせ～
この日の赤身はサガリで、
全て神谷商店さんのもの。
【お口直し】
ナムル盛り合わせ
【ザク旨の真骨頂 ～食べたら堕ちる、頬と心～】
特選ヒレのブリオッシュカツサンド
【ヒレ食べ比べ ～タレ～】
厳選和牛ヒレの産地別2種食べ比べ ～ちかみつダレ～
茨城県産と群馬県産。
醤油ベースのタレと、
柚子胡椒のタレ。
【二度見確実 五感で感じるこの味わい】
究極の新ちかみつ飯 ～雲丹・蟹・いくら・和牛～
【デザート】
ちかみつ最中アイス
ジャージーミルクのアイス、
ストロベリーとラズベリーのソース、
ピスタチオのソース。
今回焼いていただいたのは、
大槻 雅さんで、
笑顔が可愛らしい方でした。
ソムリエの前川さんにも来ていただいて、
とても好みのワインをお勧めしていただきました。
ありがとうございます☆