This centrally located restaurant is known to have hosted the late Prime Minister Abe for dinner with foreign heads of state.
The entrance has a red carpeted staircase.
The entrance has subdued lighting and a luxurious feel.
Modern design is balanced with traditional Japanese elements.
In the reception area as you enter, a beautiful receptionist politely greets you, creating a warm and welcoming atmosphere.
Each seat to which you are shown is spaciously arranged to give you a sense of privacy.
Lighting is subdued, with soft light illuminating the tables, creating a sense of calm and relaxation.
Lamps made of Japanese paper and walls made of natural materials are incorporated, creating a delicate and elegant impression.
They are also balanced with contemporary design, creating a modern yet nostalgic Japanese atmosphere.
Some of the artwork and handicrafts are also displayed, creating a visual treat as well as a culinary experience.
The entire restaurant is very quiet and elegant.
It is designed to be elegant, yet relaxing and enjoyable.
At the end of your meal, you can move to the dessert room to enjoy a special sweet treat.
First-class service is provided and the spirit of hospitality is strongly felt at this restaurant.
The restaurant is known for its carefully selected wagyu beef and fresh abalone, which are served at their best using teppanyaki techniques.
- wagyu
We use mainly black Wagyu beef, which is first class in terms of fat content, flavor, and tenderness. Dishes are grilled on the teppan in front of you, and you can enjoy the savory smells and sounds as you wait.
The teppanyaki is cooked by the chef to the perfect degree of doneness, resulting in a crispy, savory outside and a juicy, tender inside. The heat and cooking time are precisely controlled to maximize the natural flavor of the Wagyu beef.
Customers can adjust the degree of cooking from rare to well-done according to their preferences. Since the chef grills the beef right in front of you, you can interact with the chef to get the desired degree of doneness.
The fat of Wagyu beef is sweet, not cloying, and has a texture that melts in the mouth. The meat’s natural flavor is concentrated and the richness of the flavor spreads with each bite.
The seasonal vegetables served as an accompaniment are also a perfect match for the wagyu.
The refreshing garnish complements the rich flavor of the Wagyu beef. - steamed abalone with rock salt
Abalone is one of Ginza Kaitei’s most popular menu items, especially the method of preparation called rock salt steaming. It is a delicate yet luxurious dish that brings out the freshness and natural sweetness of the abalone.
In rock salt steaming, rock salt is placed on top of the abalone and the abalone is slowly steamed on an iron plate.
This cooking method ensures that the flavor of the abalone does not escape and the minerals from the salt soak into the food, creating an exquisite balance of saltiness and sweetness.
Steaming with rock salt keeps the abalone from drying out and gives it a moist and tender texture.
The abalone retains its unique crunchiness, but the delicious flavor spreads out slowly as it is chewed.
The abalone is characterized by its plump texture and natural sweetness, which is perfectly blended with the flavor of salt.
The abalone is simply seasoned, but its delicious flavor stands out in this dish.
Each of these dishes served at Ginza Kaigai-tei is prepared in such a way as to maximize the original flavor of the ingredients.
They are simple, yet luxurious and sophisticated dishes that highlight the high quality of the ingredients and teppanyaki techniques.
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