Ginza Ibuki

We offer flame-seared bonito year-round, so we carefully select the best bonito from all over Japan, including Kochi, Kyushu, Chiba, and Kesennuma. Some straw is set on fire, and the bonito is broiled for approximately one minute. The bonito is cooked just before serving, and the Ginza Ibuki way is to eat it while it is still warm. If you put on a little salt and eat a piece in one bite, the meaty and fatty parts of the fish come together nicely in your mouth. We use Ichiban Salt from the Goto Islands to bring out the flavor of the fish. You might sometimes feel nervous about counter seats where you are facing the chefs, but the conversations over the counter and the attentive hospitality of the servers will make you feel at ease. You can also reserve a private room for a meal with loved ones. The dignified Japanese decor provides a fine-quality setting to enjoy your meal. read more