銀座で、神戸牛A5サーロイン・ディナーコースを堪能。 : Kobe Gyuu Sumibiyaki Steak Ginza Fun

Strolling alone through one of Tokyo's premier shopping districts, Ginza in the early evening... The vibrant neon lights are starting to sparkle.

In Higashi-Ginza, tucked away in a building that still retains the echoes of the Showa era, where a former red-light district once thrived, lies a hidden gem—a restaurant that feels like an adult's secret hideaway.

I opened the door alone.

**Kobe Gyuu Sumibiyaki Steak Ginza Fun** offers an exquisite course that combines the finest Japanese beef with traditional Italian cuisine, cooked over Kishu Binchotan charcoal.

As I stepped inside, I was welcomed by a classical and refined decor. I was seated in a fully private room, designed with a calming palette of reds and whites inspired by red wine.

Moreover, from the dining space adorned with blue and red chairs, I could enjoy the lively atmosphere of meat grilled over charcoal.

**[Dinner] Kobe Beef A5 Grade Sirloin Steak Course - JPY 20,900 (Service Fee + JPY 2,000)**

**● Kobe Beef × Italian Cuisine × Charcoal Grill**

Kobe beef, one of Japan's three major Wagyu, boasts finely marbled, high-grade meat, and the luxury of its flavor is enhanced by the power of Kishu Binchotan charcoal. The delight is further elevated by authentic Italian dishes crafted by chefs trained in three-Michelin-star kitchens. A gastronomic experience sure to win over any food lover.

Utilizing the private room solo was exceptionally comfortable. I started with a recommended "sparkling" toast. Before the meat dishes, I ordered an Italian glass of wine.

**■ Amuse**
Hokkaido Snow Crab and Ikura with Celery Panna Cotta
The balance of the salty flavors from the snow crab and ikura with the savory, non-sweet panna cotta of root celery was delightful.

**■ Antipasto**
Aomori Prefecture Bluefin Tuna Tartare with Two-Color Pepper Sauce
The finely diced bluefin tuna comes with a light seasoning; the distinct sauces of red and yellow peppers were fun to mix, and even blended, it remained delicious.

**■ Antipasto**
Black Wagyu Cheek Meat Braised in Red Wine
The cheek meat was tenderly slow-cooked to perfection. The sauce, gentle in flavor, harmonized the richness of the meat, aromatic vegetables, and red wine without overwhelming. The finely textured and smooth mashed potatoes were a pleasant surprise.

**■ Carne**
Grilled Kobe Beef over Kishu Binchotan Charcoal
Kobe Beef A5 Grade Sirloin Steak with Truffle-infused Red Wine Sauce
This truly is the king of beef. Cooked medium rare over charcoal, the juicy tenderness is preceded by a gentle char. The sharp umami of the beef follows, with a rich, elegant fat characteristic of the A5 grade. The red wine truffle sauce is rich yet not overpowering, skillfully complementing the fleshy umami of the Kobe Beef, creating a depth of flavor.

**[This is truly delicious... a plate of happiness.]**

**■ Pasta**
Spaghetti with Porcini Mushroom Cream Sauce
The well-boiled spaghetti was perfectly coated with a smooth, milky cream. The delicate fragrance of porcini mushrooms was excellent, though I wished for a bit more flavor, especially after the steak. The standard portion is 80g, but they are happy to increase it upon request.

**■ Dessert**
Dessert Plate from the Pastry Chef
Chiba Prefecture Strawberry Mille-Feuille with Caramel Gelato
Delicious. Though it combines classic flavors, it's a taste that speaks to the primal cravings. The fresh, light flavor of strawberries, the crispiness and texture of the mille-feuille, the richness and sweetness of whipped cream, and the rich, cool caramel gelato… all these elements create an exquisitely delicious experience.

**■ Caffe**
Espresso
Richness and aroma that set it apart—clearly a carefully crafted espresso.

**[Overall Satisfaction]**
The course was truly exquisite, and the service was top-notch. I later learned that the person who attended to me was Mr. Ooganei, the owner and sommelier. As a traveler with a tight schedule, I had limited dining time, but he graciously accommodated my needs while providing smooth service that balanced warmth with high quality. I’ve encountered many exceptional sommeliers before, but he shares that same quality, enhancing my dining satisfaction.

This establishment is well-suited for special occasions and business meetings, yet also approachable for casual dining, making it a reliable option for all.

**[Chef Itaru Otsuka]**
With experience from a renowned three-Michelin-star restaurant, he creates exquisite dishes that impress not just in taste but also in visual presentation. His commitment lies in showcasing Kobe Beef as the star ingredient, flexibly incorporating premium and seasonal ingredients into the course design.

**[Sommelier Takashi Ooganei]**
As the owner-sommelier, he manages all the wines at Ginza Fun. Driven by a desire for everyone—from novices to professionals—to genuinely enjoy wine, he has meticulously selected over 100 varieties, primarily from Italy, based on regional characteristics and quality. He ensures to tailor recommendations based on the day’s dishes and guests’ preferences.