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KOJYU (Ginza)

Posted by Tokyo Joe on 19.2011 Japanese (Kappo, Kaiseki) 0 comments 0 trackback
小十 outside
Even though there are many Kaiseki restaurants in Tokyo, there aren't too many that will go par with the one's in Kyoto. Since people in Tokyo like their food saltier than Kyoto/Kansai people many of the Kaiseki restaurants in Tokyo are saltier as well, which is unacceptable to true Kaiseki freaks. But if you did provided food exactly like Kaiseki restaurants in Kyoto, I don't believe many Kaiseki restaurants will survive. One of the few restaurants that comes somewhere between this is KOJYU at Ginza.


小十 細魚小柱水菜の和え物
Like most Kaiseki restaurants, Kojyu offers prefixed course menu only for 15,000, 20,000, and 25,000 yen. The menu changes by season so the dishes you see here will mostly likely be different when you dine at Kojyu, but here is an example of what a 20,000 yen course would be like. 7 dishes (including dessert) will be provided, starting with Tsukidashi (hors d'oeuvre). Usually, there are 2 tsukidashi's on the tray and for this night is was SAYORI, KOBASHIRA, MIZUNA NO AEMONO (Japanese halfbeak, small scallops, potherb mustard dressed mixed with original sauce)


小十 鮑とたらば蟹の酢ゼリーかけ
and AWABI TOH TARABAGANI NO SUZERII (Abalone & king crab with vinegar flavored jelly). Both of these were light, delicate and refreshing to start out the meal.


小十 真鯛の煮麺
Next is Owan (soup). It is considered that Owan will tell you how good the chef is. If the Owan isn't good, it means that the rest of the meal won't be good as well, but if it is, you can expect the rest of the meal to be good. Owner/Chef Okuda's Owan has never disappointed me. The above is MADAI NO NYUMEN (Red snapper with somen noodles in dashi).


小十 お造り三点盛り
Otsukuri (Sashimi) comes next. Tuna from Ohma, Flounder from Johban, and Oval Squid from Naruto was Otsukuri for this night. Of course it was fresh, but the squid was so sweet that I had to ask chef Okuda how he prepared it.


小十 yakimono
Next will be Yakinomo (Broiled fish & meats).


小十 静岡県夢咲牛
It was Yumesaki beef from Shizuoka,


小十 甘鯛の塩焼き
and AMADAI NO SHIOYAKI (Broiled tilefish with salt).


小十 野菜、鱈の子の炊き出し
Nimono (boiled food or stew), which was TARA NO KO TOH YASAI NO TAKIDASHI (Cod row & various vegetables boiled in a dried bonito/kelp based broth). This was as good as the Owan I had this night.


小十 寒鰤の炊き込みご飯 1
Next is Shokuji (Rice). It seems like most rice dishes could be made at home, but even if you purchase the same ingredients and cook it the same way, it just doesn't come out the same.


小十 寒鰤の炊き込みご飯 2
This night it was KANBURI NO TAKIKOMIGOHAN (Rice cooked with yellowtale & vegetables).


小十 お椀
It comes with AKASASHI (Dark miso soup) as well.


小十 デザート
And finally is the dessert, which was fruit jelly, Uji tea pudding and yuzu sherbet.


小十 inside 1
Ever since Kojyu was awarded 3 stars from Michelin, its been difficult to get a table. It is now known as the smallest 3 star restaurant in the world (meaning least number of seats). I don't know if its a 3 star restaurant, but its definitely one of the reasonable and good Kaiseki restaurants in Tokyo. They have a decent wine list for a Kaiseki restaurant and prices are reasonable as well. If you want to have typical Kyoto Kaiseki food, you might wanna go to one in Kyoto, but for reasonable Kaiseki food in Ginza, I strongly recommend adding Kojyu on your list. And yes, 15,000-25,000 yen is reasonable for Kaiseki in Ginza.


小十 inside


KOJYU (in Japanese, 小十)
Address: 8-5-25 Ginza, Chuo-ku, Tokyo
(in Japanese, 東京都中央区銀座8-5-25 第2三有ビル 1F)
Nearest train station: JR Shinbashi (3 min walk) or Tokyo Metro Ginza (5 min walk)
Tel: 03-6215-9544
Reservations: Yes
Website: http://www.kojyu.jp/
English menu: Yes (but not every item)
Credit Card: Yes
Open: Monday-Friday 5:30pm-12am Saturday 5:30pm-9:30pm
Closed: Sunday & Holiday

Prices: Course Menu only 15,000, 20,000, or 25,000 yen




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