お勧め料理 :

The omakase menu is a journey through the finest seasonal ingredients, completely sourced from Toyosu Market. Each piece of sushi showcases flavors that are delicate yet deeply satisfying. Highlights include the otoro (fatty tuna) of skipjack tuna, caught from Kagoshima, Toyama and Tottori, that melts in the mouth with a rich, buttery texture and the uni (sea urchin), which bursts with a creamy seafood flavor. Make sure not to miss their awabi abalone from Chiba Prefecture’s Boso Peninsula, which comes with liver sauce and sprinkled aosa sea lettuce. Ginza Iwa also boasts Koshihkari rice from Chiba, 3-year-old Kohaku vinegar from Yokoi Brewery and Okinawan salt. Every piece is perfectly seasoned, requiring no additional soy sauce or wasabi. Lunch starts from ¥16,500 and dinner courses start from ¥44,000. One of the most memorable aspects of dining at Ginza Iwa is the balance between simplicity and sophistication. The restaurant respects the traditional Edomae sushi style while also incorporating subtle, modern techniques.