【 Japanese-Italian style wearing the breath of Emilia Romagna standing on Ginza · Namiki Street 】
There is an Italian restaurant known by gourmet lovers who attract customers (many repeaters) from all over the country.
"Grappolo Ginza" is
Owner-chef Hitoshi Miura has poured more than 20 years of experience into the restaurant and moved to Ginza in June 2020.
The concept is Italian for Japanese people.
A friend who regularly goes on a gastronomic tour with me
your father liked chef miura's cooking
"Restaurants with precious memories that I have visited regularly since I was in junior high school"
Triggered by what you were talking about
My wish came true and I was taken 🌹
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✅ a gentle taste that is close to the Japanese tongue, incorporating Japanese techniques such as miso, koji, and kelp tightening while protecting the tradition of Emilia Romagna.
The unique style created by the inquiring mind of Chef Miura.
✅ there are always 6 to 7 kinds of handmade fresh pasta that I learned at home.
The craftsmanship and seasonal seasons dwell in each dish that is finished in front of you. The deep taste of Tamba wild boar ragu is exactly the height of gastronomy.
✅ carefully selected wines mainly from Italy, eggs and cheese that are broken in front of you, fragrant truffles.
A quiet gastronomic space for adults to sharpen and enjoy the five senses.
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The recommended course of 17,000 yen received on this day,
It was 9 dishes that Chef Miura's skill shined.
The curtain opened with a beautiful aperitif of Bellini's peach color,
Burrata cheese appears dressed in caviar.
Following the guidance of "Take a bite,"
You can enjoy the thick inside and the lingering salty taste that spreads in your mouth.
Cuttlefish and bamboo shoots are wrapped in a vivid Genovese sauce, heralding the coming of spring.
The cheese grilled flat shellfish has a luxurious scent of truffle, and the croquette of Shirako has a crispy outer coating,
The contrast of the thick texture inside was wonderful.
And my favorite of the day.
It's white asparagus.
It seems that my friends eat it many times when they visit with their family
When the dish of white asparagus appeared
"This is very delicious and I love it."
Talk to me ✨
so soft that there is no fiber,
However, the crunchy texture remains at the end.
It is a dish that brings out only the good points of white asparagus, egg and cheese that are broken in front of you,
And the scent of truffle is intertwined as a source of bliss.
There is also a feeling of LIVE that mashes eggs in front of you
I enjoyed the performance in addition to the taste ^ ^
Pasta of clams and rape blossoms,
Tamba wild boar ragu pasta expressed the strength of the mountain, and handmade fresh pasta was a dish that stood out the high skill of Chef Miura.
The lamb is impressive with beautiful burning of red meat,
The aroma of rosemary brings out the flavor of the meat.
Tiramisu for dessert
It is exactly the sponge that Japanese people like
The aroma of coffee and the smoothness of mascarpone are pleasant and gently finish the gastronomic finish.
"Italian for Japanese" that Chef Miura pursues is a dish that respects authentic techniques while being close to the delicate taste of Japanese people.
Based on the rich food culture of Emilia-Romagna, the gentle taste that interweaves Japanese techniques does not make you tired of eating, but rather has a pleasant feeling that the body is pleased.
Polite work of the kitchen seen over the counter,
Aesthetics contained in each vessel,
And above all, the sincerity and friendly personality of the chef transmitted through cooking.
the elderly customer next to me
He seemed very close to the chef.
You can see that you have built a strong relationship of trust with your customers.
I was able to spend a special night in a warm space somewhere in the brand district of Ginza.
I am full of gratitude to my friend who took me.
Thank you very much ✨
"Grappolo Ginza"
✨ Relocation OPEN June 2020 ✨
Google Reviews 4.3 (13)
Tabelog 3.28 (30 items)
The budget:
Night ￥20,000 ～ ￥24,999
Recommended Situation
Girls' Association ★ ★ ★ ★ ★
Dating ★ ★ ★ ★ ★
Dinner ★ ★ ★ ★ ★
Address:
Mikuni Ginza Building 5F, Ginza 6-7-19, Chuo-ku, Tokyo
Nearest station: Ginza station (Tokyo) 3 minutes from exit B5 or B6
Business days and hours:
Mon, Wed, Thu, Fri, Sat
17: 30-22: 00 L.O.21: 00
Fire
18: 00-22: 00 L.O.21: 00
Closed on Sundays and Public Holidays
Grappolo Ginzaは、三浦仁シェフが日本人の味覚に合わせて研究し尽くした和イタリアンの魅力を余すことなく伝えてくれます。私も訪れた際には、まず店内の和モダンな落ち着いた雰囲気に心が和みました。カウンター越しに丁寧に調理される様子を眺めるのも、食事の一部として楽しめます。 特に印象的だったのは、ホワイトアスパラガス料理で、繊維がほとんどなく柔らかく、最後にシャキッとした食感が残る工夫がとても絶妙でした。目の前で卵とチーズが崩されトリュフの香りと絡み合うライブ感は特別で、まさに五感を使った食の体験といえます。 和の技術を活かした味噌や麹、昆布締めの旨味が本格的なイタリアンに調和し、誰もが食べ疲れず体が喜ぶ優しい味わいを感じられました。季節ごとに 旬の素材を活かした手打ち生パスタは種類も豊富で、丹波イノシシのラグーの濃厚なコクはまさに至福の一皿です。料理に合わせた厳選ワインもバラエティ豊かで、トリュフや卵、チーズの香りが活きる大人の贅沢な美食空間となっています。 銀座というブランド街にありながら温かみのあるアットホームな雰囲気で、熟練シェフの誠実さとお客様との深い信頼関係も感じられます。デートや女子会、会食にぴったりの場所で、私もまた季節を変えて訪れたいと思えるおすすめ店です。
