Kagaya Ginza ten, Tokyo
March 3, 2015
Kagaya Ginza ten is run by Wakura Onsen Kagaya, a well-known hot-spring inn located in Ishikawa prefecture along the Sea of Japan, the source of the restaurant’s seafood. Toshio joined Linda and me for dinner at Kagaya Ginza ten on November 3, 2014. This was a national holiday in Japan, Culture Day, and so the Ginza was quiet that evening. We were seated in a traditional room in the back with four tables, but the other tables were not used that evening.
There was a choice between a meat and a fish kaiseki menu. Of course, we chose the latter. Here is the menu for those of you who can read it.
Naturally, Toshio translated and explained to us, but I didn’t want to spend all my time taking notes, so there are gaps below.
The first course was in a sushi format, but the fish was warm, cooked nodoguro, or black throated sea perch.
It was topped with black caviar and fugu (blowfish) roe. It was garnished with a very good fish jelly with yuzu zest. Excellent.
A chestnut with a Kuwai potato and Kuwai potato chips. Called arrowhead in English, kuwai (慈姑) is an aquatic, underwater tuber. Nice earthy flavors.
Then came duck, sea eel, mountain vegetable and grilled tofu.
There was a thick sauce underneath that may have been based on duck stock. This was the only course that I did not think met a high standard. The ingredients were too confused.
The soupy rice course included ayu and matsutake mushrooms. Pickles were alongside.
The meal was generally of very high quality in its ingredients, combinations and preparations. The ambiance was pleasant and the service good. We enjoyed a lovely evening.
Kagaya Ginza ten
5-8-17 Ginza, Chuo, Tokyo 104-0061