"I went for lunch with 3 local friends! (*´∇｀*) Esquisse, a favorite of beautiful, gourmet, and heavy-drinking friends! Lunch is more affordable and casual than dinner, so it's recommended! This was my first time visiting, so I left the reservation and course selection to them! Thank you╰(*´︶`*)╯♡ When I arrived at the reservation time, the interior was refined and simple. First, we toasted with champagne! (*^^)o∀*∀o(^^*) 5 appetizers Fish dish Meat dish Pre-dessert Dessert Petit fours And so much more! The dishes that stood out were: Appetizer, Shrimp The shrimp was plump and chewy, with a soft and fluffy inside. Delicious! (//∇//) Fish dish, Escolar Fluffy and soft, The aroma and flavor were delicate! Duck breast The outside was crispy, and each bite released a concentrated duck flavor that filled my mouth! The best! ٩(๑>∀<๑)۶"

"My long-awaited visit to the grand maison!🌹 From the moment the elevator doors opened, I was transported to a world beyond the ordinary, captivated within three seconds of entering. The classic cuisine was incredibly rich, a continuous stream of delights.🌹 The cepes (also known as porcini mushrooms) enveloped me with their aroma, a feast for all five senses. They were thick and substantial, offering a satisfying bite. The sea bass en croute was a specialty of Paul Bocuse. The thin crust made it a well-balanced dish that disappeared quickly, even within a multi-course meal.✨ I chose from two sauces, opting for tomato and mayonnaise. The tomato balanced the mayonnaise, preventing it from feeling too heavy. The squab was a new texture and flavor experience for me. My honest reaction was, "This is even better than I imagined!" It had always been on the menu, but I never had the courage to order it. This time, it was part of the set course, so I finally tried it. It was truly delicious, a dish worthy of the word "refined." The fat was rich but not heavy, the texture was tender and juicy, yet it had a surprising punch of gamey flavor in a good way. I prefer heavier wines, so I chose a Cabernet. It paired perfectly with the squab's punch, a delicious combination of deep red Cabernet and the bird. The dessert was supposed to be fruit first, followed by caramel, but it was presented in reverse order. The first course was caramel, followed by the fruit (peach). Once I tasted the dishes, I understood why the chef chose this arrangement. The bitterness of the caramel contrasted beautifully with the sweetness of the white peach and cream.🍑 The elegant and sophisticated first course transitioned into a vibrant and charming second course, a visual delight as well.✨ My birthday was celebrated with a special touch. In the private room, the lights were dimmed, and a beautiful plate was brought out.🌹 The plate was so exquisite, with its beautiful design, that I wished I could take it home. It filled me with happiness. The final tea sweets were presented in a "treasure box" arrangement, a nod to the restaurant's name. The dazzling light show was a delightful surprise until the very end. The basement housed a stylish bar, which I hope to visit someday. This grand maison, a place I had long admired, exceeded my high expectations with its beauty, delicious food, and exceptional service. It was a dreamlike paradise.🕊️✨ Thank you so much🤍 I will definitely be back. 🍽️Menu🍽️ Menu Spécial Amuse-bouche "Taggiasca Olive Madeleines" "Whitebait and Kitaakari Vichyssoise Parfait" Entree "Botan Shrimp" Botan Shrimp Tartare, Fresh Tomato and Red Perilla Clear Extract Goat Milk Yogurt and Oscietra Caviar Entree "Soft-shelled Turtle" Aomori Prefecture Soft-shelled Turtle and Duck Foie Gras Artichoke Aspic, Coriander Aroma Entree "Cepes" Maranges Cepes Sauté, Bordelaise Sauce Herbed Biscuit Poisson "Sea Bass" Sea Bass en Croute (Choose from two sauces) Sauce Choron Sauce Beurre Blanc Citron Viande "Squab" Landes Squab Farci Raisin Kneidl, Liquorice-flavored Rich Jus Avant dessert "Caramel" Bitter Caramel Glass and Black Truffle Cappuccino Dessert "White Peach" White Peach Compote and Crème Danjou, Verbena Jelly and Granita Coffee → Kuriyama Coffee"

"When it comes to renowned yakiniku groups, "Ushitoro" is a name that needs no introduction. It's a super famous yakiniku restaurant that any Tokyo yakiniku lover has heard of at least once. I've been to many Ushitoro group restaurants before, but I had never been to the Ginza Namiki-dori branch. This time, I got to know another side of Ushitoro, and I love it even more. It's the kind of place that makes you fall in love with the restaurant itself. There are many yakiniku restaurants popping up these days, but this one feels like the pinnacle of classic yakiniku. It's not trying to be anything fancy or different; it's simply perfected the art of traditional yakiniku, which is how it achieved its current status. It's a testament to what happens when you combine the highest quality meat with the best grilling techniques. I'm completely smitten. I definitely want to go back. ▽--------------------------▽ ○Restaurant Name: Yakiniku Ushitoro Ginza Namiki-dori Branch ○Tabelog Rating: 3.76 (as of June 25, 2024) ○3-minute walk from Ginza Station ○Budget: ¥30,000 per person ○Address: 7F, New Ginza Building, 5-4-9 Ginza, Chuo-ku, Tokyo ○Business Hours: [Mon, Tue] 5:00 PM - 11:30 PM [Wed, Thu, Fri] 11:30 AM - 3:00 PM / 5:00 PM - 11:30 PM [Sat, Sun, Holidays] 11:30 AM - 11:30 PM ※Closed: Year-end and New Year's ※Credit cards accepted △--------------------------△ 【Reservation Availability】 Reservations available 【Recommended Usage Scenes】 Colleagues, friends, lovers, family, business entertainment 【Crowdedness】 80% full at 8:00 PM on Monday. Reservations are recommended. 【Order】 ◆August Special Course 【Course Contents】 Meat Origin: Chateaubriand (Kagoshima) ・Cri (Hokkaido) ・Misuji (Sendai Beef) ・Sirloin (Kagoshima) ○Ushitoro Yukke with White Shrimp from Toyama Prefecture Sweet white shrimp and smooth wagyu yukke ○Selected Red Meat Hand Rolls Wagyu tartare with caviar rolled in Saga's top-grade nori seaweed ○Seasonal Mixed Namul Mix of seasonal summer vegetables, bitter melon, red bell pepper, young corn, zucchini, etc. ○Eggplant Kimchi Two-day fermented, melt-in-your-mouth kimchi ○Chateaubriand Mille-feuille Sukiyaki with Truffle Sliced truffle, Tokushima Prefecture's Awasodachi egg, and sukiyaki-style sauce ○Ultimate Black Tongue Thick Cut ○Selected Thick-Cut Harami with Wasabi ○Ushitoro Salad Lettuce and cucumber with a sesame oil-based special dressing ○Truffle Wagyu Fillet Katsu Sandwich Wagyu fillet gently cooked at low temperature, finished with truffle sauce and shaved truffle ○Selected Cuts Special Sauce: Using Upper Misuji ○Supreme Red Meat Yakishabu: Using Cri ○Selected Sirloin with Plum Sauce and Sanchu Juicy thick-cut sirloin with plum and Japanese wild ginger sauce ○Wagyu and Autumn Salmon Stone-Grilled Rice with Ikura Autumn salmon, Niigata Prefecture's Maitake mushrooms, and other ingredients suitable for the beginning of autumn, mixed with wagyu and oyster sauce, topped with ikura ○Rich Mango Sauce Blancmange】 Fresh mango and creamy blancmange"