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.
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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.
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The meal started with a varied tray of good appetizers.
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Squid sashimi followed.
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Then a deep-fried soft shell crab with a shishito pepper.
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This was really good.

The shabu-shabu pot was put on the table and its broth heated.
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Dipping sauces arrived: ponzu and gomadare, a sesame creamy sauce, along with chopped scallions, spiced daikon and mashed garlic to enhance them.
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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.
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The vegetable selection arrived.
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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.

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We had fresh bowls, without the accumulated sauces etc, for the noodles in broth.
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Tea arrives.
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Dessert was a cold, sweet, white sesame broth with a mocha ball.
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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.

2 Responses to “Kissho Ginza, Tokyo”

  1. Perhaps because I so like shabu-shabu myself, this seems the best of your Japanese posts thus far. I’ve never received a fresh bowl for the noodles, however. Is this peculiar to Japan?

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