Chuo City, Tokyo, Japan｜Ginza Ibuki

Highly recommended! The main reason is that it is convenient to book (no need to call, book online), and the food is good and suits my taste. The atmosphere is also very good, and the chef can order in English, so communication is not a big problem (I learned some Japanese, and I mix English and Japanese). The only thing I didn't like was the ginger in the rice, I personally hate ginger. Highly recommend!! It is easy to do a reservation as you don't need to call them. You can book it through their website. The dishes are awesome and are my taste. The atmosphere there is also good. It is not hard to communicate with the chief as he knows a little English and has a translator. The only thing I don't like (mostly because my own taste) is that there is ginger in the rice.

It is a traditional Japanese restaurant in Ginza, only 5mins walk from the nearest metro station. I booked for a deluxe dinner keiseki via Klook and it is not hard to secure a seat for booking one month prior. There are two private rooms and counter seats . I am assigned to the counter seat and able to observe how the food are processed and cooked. BTW, no need to take off shoes when entering. Two warm towels are provided for cleaning before and after the food. And the whole process takes about two hours. The first course is sashimi tofu, crispy outside and a little sticky inside, very fluffy. The second one is soup with grilled fish and bamboo shot. The bamboo shot is sweet and fresh, very pleasant. I guess the fish is salmon cos I am too shy to ask the chef at the very beginning. Besides, master chef and almost all chef can speak English. The master chef also has a translator and open to look at your handphone then answer the question. The third course is a combo of five items. The chawanmushi is with sauce on top and I prefer to mix it because the sauce is a bit salty. I like the potato with seaweed sauce very much. It is simmered or steamed properly and the seaweed sauce is refreshing and full of umami. The tempura squid is cooked perfectly and goes well with black dragon sake. The other two normal. The fourth course is the straw grilled bonito and bonito sashimi. It is excellent, straw grilled carefully by hand and properly trimmed before serving. Wasabi and sliced ​​garlic is served along with this course. The fifth course is grilled white fish with miso paste and Sakura leaf with grilled asparagus inside. Grilling with least seasoning is always the top way to bring out the flavor deeply rooted within the fresh ingredients or makes our tongue able to detect the flavors. For the grilled fish with miso paste, I removed half miso paste before eating cos afraid that it is too salty but actually the original amount is just right. The grilled asparagus is fresh and fragrant, a good refreshment for your mouth after some heavy seasoning. The sixth course is the fried white fish and curry leaf. The fish meat is milky and very soft, but a bit oily to me after the previous dish. The seventh course is the oyster and white fish. The container is extremely beautiful and the oyster os fresh and juicy. The eighth course is the pot cooked rice with pickles and salangidae. The rice is from Hokkaido and a bit tough for me. The uniformity of the rice is great and the texture is also good with clean taste and a sweet aftertaste. The salangidae is also good but the daikon pickle is too salty. Along with the rice combo, miso soup is also provided. It is with special and pleasant umami and I am really keen to know how the soup stock is made. Crispy rice with soya sauce is also served as crackers and snackers. Before two desserts, hot oolong tea is served. The first dessert is specially made ice cream with soramame on top. I love it. The second dessert is mochi with yellow bean flour and syrup, which reminds me of donkey rolling in Beijing. I have it all even after a surgery. Overall, very satisfied with the quality of food, which are processed and cooked with patience, precision and care. It is definitely value for money given the price is 170SGD. The atmosphere and service is great. Recommended. It’s not difficult to reserve a seat a month in advance. The hotel has two private rooms and a bar. The bar can see the kitchen, so you don't need to take off your shoes when entering. The sashimi tofu is crispy on the outside and soft on the inside, very fluffy. Grilled fish and bamboo shoot soup. The bamboo shoots are sweet, fresh and refreshing. I guessed the fish was salmon because I was too embarrassed to ask the chef at first. The chef and almost all the chefs speak English. The chef also has a translator and can answer questions by looking at his phone. Then comes a combination of five side dishes. There is sauce on chawanmushi, because the sauce is a bit salty, I prefer to stir it before eating. I absolutely love this potato with nori sauce. The potatoes were simmered or steamed to perfection, and the nori sauce was refreshing and full of umami. The tempura squid was fried to perfection and went well with the Kurolong sake. The other two are average. The fourth course is straw grilled bonito and bonito sashimi. The chef carefully hand-roasts it with straw and trims it properly before eating, which is great. The dish is also served with mustard and garlic flakes. Next came grilled white fish in miso and grilled asparagus wrapped in sakura leaves. Roasting with minimal seasonings can best bring out the deep flavor of fresh ingredients, allowing our tongues to experience delicious flavors that we don’t normally eat. Before eating the miso grilled fish, I removed half of the miso paste because I was worried it would be too salty, but in the end I added it back, but it was actually just the right amount. Grilled asparagus is very fresh, fragrant and refreshing. Fried white fish and curry leaves: The fish was milky white and very soft, but I found it a little greasy because it was so close to the previous dish. Oysters and White Fish: The containers were beautiful and the oysters were fresh and juicy. The staple food is hotpot rice with pickled vegetables. The rice is from Hokkaido and is a bit hard for me. The rice grains are uniform in size and texture, with a clean taste and sweet aftertaste. The salangidae was good too, but the radish kimchi was too salty. In addition to the rice combo, miso soup is also provided. It had a special and delightful umami flavor and I really wanted to ask the chef how the stock was made. The soy sauce crispy rice cake is also delicious and crunchy. Hot oolong tea was served before the two dessert courses. The first dessert was special ice cream with green fava beans on top. I like it. The second dessert was mochi with soybean flour syrup, which reminded me of donkey rolling in Beijing. Even after surgery I ate him. Overall, the quality of the food was very satisfactory, processed and cooked with patience, care and care. Considering the price is eight to nine hundred yuan, it is definitely worth the money. The atmosphere and service are great. recommend

If you’re looking for a traditional Japanese meal, this is it! The food was amazing. Our chef paid so much attention to details and was very friendly yet professional. The quality of the food is beyond anything I could imagine. We took the dinner kaseiki and it just blew my expectations. While it does cost a certain amount of money, it was worth every penny. Will definitely be back when we go back to Japan. Highly recommended.