Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
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- Budget：
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Restaurant information
Details
| Restaurant name |
Ginza Torishin
|
|---|---|
| Categories | Yakitori (Grilled chicken)、Fowl、Kushiyaki (Grilled skewer) |
| Phone number (for reservation and inquiry) |
050-5600-8978 |
| Reservation Availability |
Reservations available
About Reservations |
| Address |
東京都中央区銀座7-3-13 ニューギンザビル1号館 1F 4 |
| Transportation |
Ginza Station 5 minutes walk Shinbashi Station 5 minutes walk 401 meters from Uchisaiwaicho. |
| Opening hours |
|
| Budget |
￥10,000～￥14,999 |
| Budget（Aggregate of reviews） |
￥10,000～￥14,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
Seats/facilities
| Number of seats |
13 Seats |
|---|---|
| Maximum party size | 13people（Seating）、20people（Standing） |
| Private dining rooms |
not allowed |
| Private use |
OK Up to 20 people、For 20-50 people |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
| Space/facilities |
Stylish space,Comfortable space,Counter,Free Wi-Fi available |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Particular about Japanese sake (Nihonshu),Particular about Japanese spirits (Shochu),Particular about wine |
|---|---|
| Food |
Particular about vegetable,Healthy/beauty food menu |
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Secluded restaurant |
| Service |
BYOB |
| With children |
Those who are junior high school students or older and can eat a course meal |
| Dress code |
none |
| The opening day |
2023.9.25 |
| Phone Number |
03-6263-8288 |
| Remarks |
Bringing in a bottle of wine costs 5,500 yen. |
A yakitori restaurant located in an alley in Ginza 7-chome, about a 5-minute walk from Ginza Station and Shinbashi Station. The interior is based on black, and the only seating is at the counter. It's a chic store with an adult atmosphere. The seats are arranged around the grilling area, so you can enjoy your meal while watching the chef's performance. The only lighting is spotlights, and the lighting is carefully positioned to make the food stand out in the dark interior, and you can feel the attention to detail when it comes to how the lighting makes the food stand out. [Course contents] ・Chicken wonton soup ・Kashiwa ・Bonjiri green onion ・Duck loin ・Tomato ・Japanese lantern ・Asparagus ・Quail ・Chicken yukke ・Saikyo-yaki ・Jumbo shiitake mushroom ・Liver ・Steamed rape blossom egg custard ・Chicken chicken dish ・Minced rice bowl Before the course starts Please ask us about any ingredients you don't like or allergies. If available, you may be able to substitute other ingredients. The vegetable skewers incorporate seasonal ingredients, so they seem to change depending on the season. It's nice to be able to feel the seasons in your food. The top batter on the skewer is crispy. The plump, tender and juicy meat will have you looking forward to the next course. Bonjiri Negima is made by wrapping green onions in a thin strip of bonjiri, and at first glance you won't think it's a green onion, so it's very interesting! The juicy, fatty pork belly and the texture and sweetness of the green onions are a perfect match. Balsamic sauce is hidden under the duck loin grilled over binchotan charcoal. The duck meat is packed with flavor and is exquisite! The skin of kumquat lanterns is roasted, so the yolk will pop in your mouth like a balloon! The yolk inside is thick and creamy, and goes perfectly with the meat. Sasami yukhoe is kumquat wrapped in chicken fillets. It looks like a completely different kumquat from the lantern. The thick, thick yolk intertwines with the fillet in your mouth. Not only the meat but also the vegetables are delicious! Truffle salt is used for the tomatoes, and the sweetness of the tomatoes and the aroma of the truffles go perfectly together. The asparagus is perfectly grilled to bring out the natural sweetness of the ingredients. Shiitake mushrooms are really big and luxurious! We are particular about using chicken flakes instead of bonito flakes. It's quite juicy, and the more you bite into it, the more flavor you get. The last thing that surprised me chicken dish! The plate is unexpectedly Hermes and is super stylish! This restaurant is particular about everything from the atmosphere inside the restaurant to the ingredients, cooking methods, and even the plates. Everything from the cooking to the customer service was of a high standard, and we had a very luxurious time! I think this is a restaurant that is easy to use for dates and entertainment.