Ginza Ibuki is located at Matsuoka Bldg. B1&nbsp;104-0061, Ginza2-14-62nd, Chuo-ku, Tokyo, and lunch is a simple 5,000 yen. When I opened the self-service door and walked down the stairs, there was a counter. The counter has a small space with 7 seats. There seems to be a private room in the back. The fried sesame tofu is crispy and moist after the soup is soaked. Soft and elegant sesame tofu. The taste of the rubbed wasabi is also good. The egg tofu is served with iriminae, tuna and sardine seasoning soup stock and fragrant Sansho leaves. I think the taste is easy to understand. Suppon&#39;s egg tofu is delicious. I tasted the soup stock thoroughly. It seems to represent the distinctive personality of the general. The smell of the straw wafts throughout the shop where the eel straw is roasted. Garlic and wasabi are put on it, and the most mineral-rich salt is added. The eel has a wonderful contrast between the roasting degree of the skin and the softness of the body. It also feels like it adds flavor. It is a must-eat. Overnight dried Ayu Ayu corn and goya fried overnight are delicious. Enjoy the difference of rice in four stages. First, Ardente a delicious hot tea bowl. Feel the hardness of the rice structure. Boil Kumamoto Amakusa&#39;s Hamo Kyoto&#39;s fried eggplant grated plum is hard and has a strong taste. Two kinds of cooked rice, freshly cooked rice and fragrant food and Jakomittsume properly cooked rice. Fish Dashi Roll Egg Red Dashi Finally, sprinkle some Okoge soy sauce and taste the aroma. It is not artificial, but a well-made sword. Yuzu&#39;s Warabi Mochi counter is not started all at once, but there are private rooms, so the start is divided into three stages. When I ate, it was a little redundant because other smells came in. It is a Japanese lunch with a clear and easy-to-understand taste.

Ginza Ibuki

This is a Japanese restaurant with very high-quality ingredients. All the dishes are very delicately presented and the service is also very good. I really like their salmon sushi and crab legs, which have plump meat.

Trip Gourmet Awards

2024 Asia 100 - Fine Dining 

The food was as expected. Only slightly disappointed with the much anticipated dessert &quot;Chocolate Camellia&quot;. This is a dark chocolate cake in the shape of the Chanel logo flower, which should be more suitable for Instagram. However, the chef served it on a black plate, which completely lost the beauty of the cake, which was a waste. We also received a gift of camellia-shaped chocolate when we left. The service was good, but still far from the perfect service we experienced at the newly opened Alain Ducasse Hotel in Morpheus Macau last year.

One of the Top Fine Dining  in Tokyo

The restaurant locates in the center of Ginza, 10 mins walk from the metro station of Ginza.  The atmosphere is decent with experienced waiters/waitresses serving the foods.  Foods&rsquo; presentation are quite nice, we particularly enjoy the taste of smoked salmon and the spinach, the pancakes are so eye catching with the melted butter and banana, it is perfect match with the taste.  for the drinks, we ordered black sesame shack and matcha latte, I recommend the matcha latte which has strong taste of matcha but not bitter and not too sweet.  if you want to try, please make reservations a month before.  we were so lucky to be walk-in on a rainy day early in the morning like 8:50am to get a table for 5.

Doniniquev Bouchet Tokyo is a Spanish-style restaurant located in the center of Tokyo and is also a Michelin-starred restaurant.

If you want to take a Chinese friend to eat sushi, take him to Onodera. Because this restaurant can be said to be the pinnacle of American sushi. The Los Angeles and New York stores have both won two Michelin stars, and there are also stores in Shanghai and Tokyo.
Why is it called American? Because its seasoning is very suitable for Chinese and American stomachs. The sourness of the vinegar rice is very light, and the soy sauce and sauce will be applied more, and the overall taste is relatively strong, not so abstinent. The ingredients are the same as those of a Michelin restaurant, and there is nothing wrong with them. Even people who can&#39;t tell the difference between good and bad sushi can find it very delicious. There is a 5,000 yen set meal for lunch, which can have 12 pieces of sushi, chawanmushi before the meal and tea snacks after the meal, as well as... the kind service that treats you like your own mother.
Hearing that we are Chinese, a chef who is about to rotate to the Shanghai store came out to hand us his business card and asked us to take care of him in the future. He speaks Chinese very well, and every time he wants to speak Japanese, he is pushed back, with a stubborn face that says &quot;speaking Japanese means looking down on me.&quot;

Breakfast with champagne, on the rooftop of a building in Ginza! This is the life of Paris Hilton, right? ! But in fact, you don&rsquo;t have to be born with a silver spoon in your mouth or have a lot of money, anyone can enjoy a brunch full of rich people&rsquo;s feelings.
MERCER BRUNCH is located in Ginza, the most prosperous area in Tokyo. You can sit on the rooftop overlooking Ginza Street and feel what it feels like to have Ginza at your feet.
There are many brunch set options here, from A to I, each one comes with two slices of French toast. This French toast is super delicious!

Ginza Ibuki位于东京都中央区Ginza2-14-62nd Matsuoka Bldg. B1&nbsp;104-0061，午餐简单的5000日元。当我打开自助门并走下楼梯时，有一个柜台。柜台有7个座位的小空间。后面似乎有一个私人房间。汤浸泡后，炸芝麻豆腐又脆又湿。柔软而优雅的芝麻豆腐。擦过的山葵的味道也不错。鸡蛋豆腐佐以利iri峰丘，金枪鱼和沙丁鱼调味汤料和芬芳的Sansho叶子。我觉得味道很容易理解。 Suppon的鸡蛋豆腐很好吃。我彻底品尝了汤料。它似乎代表了将军的鲜明个性。整个鳗鱼秸秆烤制店里，秸秆的气味都飘散了。将大蒜和山葵放在上面，并添加最富含矿物质的盐。鳗鱼在皮肤的烘烤程度和身体的柔软度之间有着奇妙的对比。这也感觉像增加了风味。这是必须吃的东西。隔夜干燥的Ayu Ayu玉米和goya油炸过夜，味道鲜美。在四个阶段中享受米饭的不同。首先，Ardente一个可口的热茶碗。感觉稻米结构坚硬的硬度。煮熊本天草的Hamo京都的炸茄子磨碎的李子很硬，味道很浓。两种煮熟的米饭，新鲜煮熟的米饭和有香味的食物以及Jakomittsume适当煮熟的米饭。鱼大石卷蛋红大石最后，撒些Okoge酱油并品尝香气。它不是人造的，而是一把精良的剑。柚子的Warabi Mochi柜台不是一次全部启动，而是有私人房间，因此启动分为三个阶段。当我进餐时，这有点多余，因为其他气味进来了。这是一种日式午餐，味道清晰易懂。

一家很好约的米其林一星，出发前半小时打了个电话，就约上了。店家给我们留了一个单独的小房间，可以肆意伸展。餐厅做的是怀石料理，但招牌菜居然是一道很庶民的渔师料理&mdash;&mdash;稻草烧鲣鱼。稻草噼里啪啦的小火苗儿舔着鰹鱼肉，烤出焦黑香脆的一层壳来，切开里边还是嫩生生的。就大蒜吃，一点儿也不怀石。他家的烧鲣鱼，香气浓郁炽烈，膏腴鲜美，回味又很清爽，确实是我吃过最最最好吃的。（我对这道菜超有发言权的，去年连吃一个月，都差点吃成傻子了。）其他的菜则过于细腻柔和，不但没什么记忆点，甚至还吃出了一点家常的亲切感。蛤蜊汤底的稻庭乌冬非常鲜，但&hellip;我和妹子小声地感慨：这就是家里做的烂wu面啊！店里对自家的大米饭非常骄傲。用的是北海道特A的ゆめぴかり，软软糯糯，回味悠长。一小碗米，倒得要七八种小咸菜来配它，最后还一定要按着我们尝一尝它的锅巴。

It was easy to make an appointment with a hotel with one Michelin star. I made a phone call half an hour before departure and made an appointment. The store left us a separate small room where we could stretch out as much as we wanted.
The restaurant serves Kaiseki cuisine, but its signature dish is actually a very common fisherman&#39;s dish - straw-roasted bonito. The crackling flames of the straw licked the bonito meat, grilling it into a dark and crispy shell. The inside was still tender when cut into pieces. Just eat garlic, not kaiseki at all.
Their grilled bonito has a rich and fiery aroma, is creamy and delicious, and has a refreshing aftertaste. It is indeed the most delicious I have ever tasted. (I have a strong say in this dish. I almost became a fool after eating it for a month last year.)
Other dishes are too delicate and soft, not only have no memorable points, but even taste a little home-cooked. The Inaniwa udon in the clam soup base is very fresh, but... my sister and I sighed in a low voice: This is the rotten udon made at home!
The store is very proud of its own rice. I use Hokkaido&#39;s special A ゆめぴかり, which is soft and glutinous, with a long aftertaste. A small bowl of rice requires seven or eight kinds of pickles to go with it, and at the end we must try the crispy rice.

Ginza lbuki料理，但招牌菜居然是一道很庶民的渔师料理&mdash;&mdash;稻草烧鲣鱼。稻草噼里啪啦的小火苗儿舔着鰹鱼肉，烤出焦黑香脆的一层壳来，切开里边还是嫩生生的。就大蒜吃，一点儿也不怀石。他家的烧鲣鱼，香气浓郁炽烈，膏腴鲜美，回味又很清爽，确实是我吃过最最最好吃的。（我对这道菜超有发言权的，去年连吃一个月，都差点吃成傻子了。）其他的菜则过于细腻柔和，不但没什么记忆点，甚至还吃出了一点家常的亲切感。蛤蜊汤底的稻庭乌冬非常鲜，但&hellip;我和妹子小声地感慨：这就是家里做的烂wu面啊！店里对自家的大米饭非常骄傲。用的是北海道特A的ゆめぴかり，软软糯糯，回味悠长。一小碗米，倒得要七八种小咸菜来配它，最后还一定要按着我们尝一尝它的锅巴。

Ginza lbuki cuisine, but the signature dish is actually a very common fisherman&#39;s dish - straw grilled bonito. The crackling flames of the straw licked the bonito meat, grilling it into a dark and crispy shell. The inside was still tender when cut into pieces. Just eat garlic, not kaiseki at all.
Their grilled bonito has a rich and fiery aroma, is creamy and delicious, and has a refreshing aftertaste. It is indeed the most delicious I have ever tasted. (I have a strong say in this dish. I almost became a fool after eating it for a month last year.)
Other dishes are too delicate and soft, not only have no memorable points, but even taste a little home-cooked. The Inaniwa udon in the clam soup base is very fresh, but... my sister and I sighed in a low voice: This is the rotten udon made at home!
The store is very proud of its own rice. I use Hokkaido&#39;s special A ゆめぴかり, which is soft and glutinous, with a long aftertaste. A small bowl of rice, with seven or eight kinds of pickles to go with it, and at the end we had to taste the crispy rice.

Ginza Ibuki，让我印象最深的菜品就是河豚刺身，这道菜真的是非常鲜美，而且河豚厨房处理的非常干净，可以十分放心的去吃，切的很薄，入口即化。

Ginza Ibuki, the most impressive dish is the puffer fish sashimi, this dish is really delicious, and the puffer fish kitchen is very clean, you can eat very safely, cut very thin, the entrance is instant.

每到菜品都很精致，让人眼前一亮服务态度非常舒心

Every dish is very exquisite, making people shine and the service attitude is very comfortable

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