Kissho Ginza, Tokyo
August 20, 2013
On March 31, 2013, Kent, Linda and I went to this restaurant on the fourth floor of an office building in the Ginza. Its name, Kissho(吉祥), means a good sign. Here was its sign at the building’s entrance.
We had our own room, fortunately with a Western-style table. There is a variety of offerings, but, as usual, we selected the house specialty, a menu featuring shabu-shabu, a Japanese adaptation of Chinese hotpot which has become quite popular in recent years.
Kent ordered the house sake from our charming and attentive waitress.
The meal started with a varied tray of good appetizers.
Squid sashimi followed.
Then a deep-fried soft shell crab with a shishito pepper.
This was really good.
The shabu-shabu pot was put on the table and its broth heated.
Dipping sauces arrived: ponzu and gomadare, a sesame creamy sauce, along with chopped scallions, spiced daikon and mashed garlic to enhance them.
Beautifully marbled beef slices were put on the table. The quick cooking in the broth melts much of the fat without losing the flavor it adds.
The vegetable selection arrived.
From the left are: onion rings, tofu, white radish slices, Chinese noodles, green spring onions, carrots, bok choy, incised shiitakes and cabbage leaves. They are put gradually into the simmering pot of broth; we put them into our bowls when they are ready, which varies a lot with the item. It is important to pace the cooking with our eating and emptying our bowls.
We had fresh bowls, without the accumulated sauces etc, for the noodles in broth.
Dessert was a cold, sweet, white sesame broth with a mocha ball.
We enjoyed the meal a lot. This style of cooking brings out and enhances the flavors of good ingredients. Of course, the participatory event is convivial; the setting and our excellent waitress helped create an enjoyable and relaxing evening.