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

Walking alone in Ginza in the evening, one of the best shopping districts in Tokyo... Ginbura. It's almost time for the bright neon lights to shine. Higashi Ginza...There is a store in the basement of a building in a corner of an area that is said to have once been a red-light district and still has traces of the Showa era, and is like a hideaway for adults. I opened the door alone. [b: ``Kobe Beef Charcoal-grilled Steak Ginza Fun''] is a restaurant that offers exquisite courses that combine charcoal-grilled Kishu Binchotan charcoal with high-class Italian Cuisine. When you open the door, a classical and sophisticated space opens up. I was guided to a completely private room at the back of the store. It is a relaxing space designed with red and white as the main colors, with red wine as the motif. In addition, from the dining space, where the blue and red chairs stand out, you can enjoy watching the lively charcoal grilling. [b: [Dinner] Kobe beef A5 grade sirloin Steak course ¥20,900 (service charge + ¥2,000)] [b:●Kobe beef x Italian Cuisine x charcoal] Kobe beef is one of Japan's three major wagyu beef. Luxury that uses the power of Kishu Bincho charcoal to bring out the latent deliciousness of finely-grained and beautiful marbled meat of the highest quality. The highlight is the authentic Italian Cuisine prepared by a chef who trained at a three-star Restaurants in Italy. It's an exquisite full-course meal that even gourmets will fall in love with. It was very comfortable to be alone in a luxurious private room. First, I toasted to myself with the recommended bubbles. And before Meat Dishes, I ordered an additional glass of Italian wine. [b:■Amuse Hokkaido snow crab, salmon roe, and celery root panna cotta] The saltiness of the snow crab and salmon roe is well balanced with the nutritious taste of the celery root-flavored panna cotta (not sweet). [b:■Antipasto Aomori Prefecture black tuna tartar with two colors of paprika sauce] Zaku-cut tuna has a light seasoning, red and yellow, and the sauce that brings out the individuality of each is fun. It's delicious even if you mix it together at the end. [b:■Antipasto Kuroge Wagyu beef cheek meat stewed in red wine The cheek meat is stewed to a melting consistency. The sauce has a gentle taste, and the flavors of the meat, aromatic vegetables, and red wine blend together without being overpowering. The fine and smooth mashed potatoes are also a delight. [b:■Carne Charcoal-grilled Kobe beef with Kishu Bincho charcoal Kobe beef A5 grade Steak steak with truffle-scented red wine sauce] Truly the king of beef. Plump and medium-rare over charcoal. The fragrant grilled marks and crispy soft texture are followed by the sharp flavor of the beef. After that, it's full of the richness of A5's elegant fat. The red wine truffle sauce is rich but not overpowering, and it resonates well with the fat flavor of the Kobe beef, creating a depth of flavor. [b:This is seriously delicious...a truly happy dish. ] [b:■Pasta Spaghetti with Porcini Mushroom Cream Sauce] The smooth and gentle milky cream goes well with the plump boiled spaghetti. The flavor of the fluffy porcini mushrooms is excellent, and the saltiness is quite mild. Personally, it was after Steak, so I wanted the flavor to be a little more aggressive. By the way, the basic amount is 80g, but I'm happy to hear that they will increase the amount if I ask. [b:■Dessert Dessert plate from pastry chef Chiba strawberry mille-feuille caramel gelard] This is delicious. Although it is a combination of classic flavors, it is still a flavor that your instincts will crave. The freshness of the strawberries, the aroma and texture of the mille-feuille, the richness and sweetness of the fresh cream, the richness and cold texture of the caramel gelard... Needless to say, it's truly delicious. [b:■Caffe Espresso] A slightly different richness and aroma. An espresso that you can tell is made with care. [b: Quite...a very satisfying course meal! ] [b:[General review]] Not only the food, but also the service was of high quality. As I later found out, the person who assisted me this time was Mr. Koganei, the sommelier who owns this restaurant. As a traveler, I was limited to a slightly shorter meal time due to my schedule, but they happily accommodated my request, and while being frank and friendly, I was able to enjoy a high-quality menu. Smooth service that doesn't disappoint...I've had sommeliers that I feel are top-notch in the past, but this time as well, they had the same potential, and I think having him there made the meal even more satisfying, so I'm grateful. This restaurant caters to anniversaries, business entertainment, etc., as well as casual meals that are a little more relaxed. It can be said that it is a store that you can use with peace of mind. [b:Chef Hajime Otsuka] Based on his experience working at a three-star Restaurants, he creates colorful and delicate dishes that are sure to impress not only in taste but also in appearance. When assembling the courses, we place Kobe beef as the main character above all else, and are particular about incorporating high-quality and seasonal ingredients flexibly. [b:Sommelier Takashi Kanai] As the owner sommelier, he manages all the wines at Ginza Fun. We have more than 100 types of wine, mainly from Italy, selected based on regional characteristics and quality, with the hope that everyone, from beginners to professionals, can enjoy the wine to the fullest. We strive to make suggestions that are tailored to the cuisine of the day and the customer's wishes.