Tokyo Weekender - October 2017

[ PROMOTION ]
IMADEYA GINZA
Founded in 1962, Imadeya
Ginza stocks around 1,000
varieties of local sake,
shochu and wine. Believing
that "you can tell a story
with each bottle of liquor,"
Imadeya works closely with
artisans around Japan to
learn about their sophisticated
brewing techniques and
understand the back stories
of each brand. If you're
looking for a souvenir or
gift, consider the Imadeya
original Ryujo Sherry, a
blend of four different rice
shochu aged for 11 years in a
sherry cask.
YAKINIKU SANSUI
Imagine an indoor barbecue, with
beef and pork sliced into bite-sized
pieces, cooked on a miniature
grill that sits in the center of your
dinner table, and eaten with
chopsticks. This is yakiniku: a very
civilized yet no less entertaining
version of the Western barbecue.
At Yakiniku Sansui, the experience
is taken to the next level with
a selection of only the best
quality kuroge wagyu, which is
considered Japan's highest grade
of beef. It's fatty and succulent
and full of flavor. The chef here
carefully selects the best parts of
the meat each day, and insists that
it is served without cold storage so
as to preserve its fine taste.
NAKAMURA TOKICHI
Originally founded in 1854, Nakamura Tokichi
uses a selection of precious Japanese teas to
develop unique desserts. Definitely try their
custom-made matcha parfait which lets you
choose different ingredients such as kuri
(Japanese chestnuts), raspberries, and arare
(roasted rice crackers). From October 1 to
November 30, you can enjoy a special autumn
afternoon tea set including a variety of cakes and
two types of tea.
GINZA SENNENKOUJIYA
If you can't make it all the way to Japan's Niigata Prefecture
to visit the Hakkaisan sake brewery, you'll be pleased
to know you can browse almost the entire Hakkaisan
lineup right here at Ginza Sennenkoujiya. For a truly
unique sake, we suggest picking up a bottle of snow-aged
Junmai Ginjo, which is matured for three years in a store
room that's naturally chilled by an abundance of snow.
The snow acts as a refrigerator, keeping the temperature
at three degrees Celsius.
14 | OCTOBER 2017 | TOKYO WEEKENDER