Ginza Kyūbey: The Absolute Best Sushi in Tokyo

In Tokyo, there are sushi restaurants, and then there's Kyubey. This five-story temple to gastronomy in Tokyo's Ginza district has served fish to Japanese and Western power brokers for 72 years. The biggest names get private rooms with a personal sushi chef slicing up 35 kinds of fish brought in daily from Tokyo's sprawling Tsukiji fish market or directly ordered from all over Japan. Here, bowing kimono-clad staff usher guests into the four-storey restaurant, which houses a warren of eating spaces, from intimate counter spaces where the chefs slice fish freshly in front of guests to private rooms with low tables and “tatami” mat flooring. Almost as enchanting as the delicious sushi is the elderly owner Yousuke Imada, who despite being over 70, still makes a point of trying to speak to every single guest directly. As the finest sushi restaurant in Japan, it's not uncommon to see big names from around the world dining here. Even U.S. President Barack Obama has enjoyed Kyubey's sensational sushi. 

Acclaimed as one of the best Sushi restaurants in Japan, ousuke Imada of Ginza Kyūbey is among Japan's most renowned sushi chefs and owner of Kyubey

Founded in 1935 by Hisaji Imada, Ginza Kyubey stays true to the flavors of Edomae, the style of sushi from the flourishing Edo period (1603–1868) in the history of Japan. Following his father's footsteps, Yosuke Imada devoted his teenage years as an apprentice in Kobe and joined Ginza Kyubey in 1965. When the senior Mr Imada passed away in 1985, Yosuke Imada officially took the helm as the second-generation owner-chef. In recognition of Chef Imada’s 50-year devotion to culinary artistry, the Japanese Government officially named him “Contemporary Master Craftsman” in 2012. The following year, Japanese Prime Minister Shinzo Abe specially flew in Chef Imada to showcase the culinary gems of the country during the Russia–Japan forum in Moscow. Thanks to his unfailing dedication and passion for traditional flavours and techniques, Ginza Kyubey has expanded into a seven-branch sushi kingdom and attracted celebrity guests from around the world including prime ministers of Japan. This restaurant is admired by many Japanese, and many sushi-lovers hope to eat there at least once in their lives, as we did on our first evening in Tokyo.

Our Omakase chef for the evening worked in Toronto for 3 years in the 1980s

Wakame Seaweed Salad

Tuna sushi

Halibut with shiso

Amberjack

Chef using Uni from Hokkaido for the next Omakase offering

The very best Uni I have ever been served

Fresh Prawn that was jumping off the plate moments before

Sea Scallop from Nagawa

Tuna Belly

Sardine

Sweet, crunchy and enormously full flavoured flash fried shrimp head and tail

Pacific Saury, also known as Herring

Crisp fried spines of Spanish mackerel (L) and Sea Eel (R)

Unago fresh water eel with salt and special sauce

Miso Soup with tiny clams

Miso Soup

Tiny sweet Japanese clams at the bottom of the Miso Soup

Hosmaki sushi rolls with tuna, cucumber and Kabocha squash

Tamago

Nasu Japanese eggplant

Thinly sliced daikon with shiso leaf and Japanese plum

www.kyubey.jp

Tokyo Station & Himono-Ya Izakaya

Tokyo Station isn't just a station, it's a symbol of Japan. It's also like a small city, packed with shops, restaurants and art galleries. The iconic red and white brick design of the original station building was inspired by Amsterdam's Central Station. Designed by Tatsuno Kingo, a representative architect of Japan’s Meiji era, Tokyo Station was completed in 1914, which now serves as the Tokyo Station Marunouchi Building. Sadly, it was damaged during World War II but was restored to its former splendour thanks to a major renovation project finished in 2012. The elegant Neo-Baroque inspired ceilings under the large domes are one of the highlights, their warm yellows and unusual eagle and zodiac designs giving the space a grand feeling. Beneath the station are dozens of underground passages, shopping streets, dining areas, art museums and more. One could spend a whole afternoon exploring "Tokyo Station City" without ever coming out above ground. Gourmands will want to check out the offerings at Ramen Street including the famous Rokunrinsha’s tsukemen, Kurobei Yokocho, and Kitchen Street. Besides its impressive value as a sightseeing spot, Tokyo Station is also an important hub that isn’t only served by major JR Lines such as Yamanote and Chuo but also is a major station for several shinkansen bullet trains. About 3,000 trains arrive and depart at Tokyo Station on a single day. Arriving on our first day to purchase all of our train tickets from Tokyo to Nikko, Nara and including the bullet train to Kyoto, we all decided to take a self guided food tour through the warren of Izakaya, yakitori, ramen, bento box and sushi restaurants, in search of an "oichi" lunch for our first meal in Tokyo after a 12-hour flight from London. 

Japanese Himono Izakaya in Tokyo Station which specializes in grilled sun dried fish

The bustling interior of Himono Izakaya

Handsome Sake wall beside our table

Cold frosty Ashai Beer on hot humid 36°F afternoon in Tokyo

Mackerel Sashimi from Tsukiji Market

Silky Tofu with marinated diced cucumber

Braised beef in broth with sweet mustard

Miso Soup

Bowl of Steamed Rice

Thick and juicy Ubame oak charcoal grilled dried Hansuke Mackerel from Tsukiji Market

Kaarage: Japanese Fried Chicken

The Peninsula Hotel: In the Heart of Tokyo

With the vision of The Tokyo Peninsula as a traditional Japanese lantern, the hotel is a shining landmark, superbly located opposite the Imperial Palace, and a short walk from the premier shopping and dining hub of Ginza. International in design, but Japanese by inspiration, interior designer Yukio Hashimoto intertwines rich earth tones, woods, lacquer, marble and stone to create a luxurious living environment, the Peninsula Tokyo showcases Japan's design heritage which is evident throughout the hotel, especially in the lobby’s iconic ‘hanabi’ firework-inspired chandelier, and its collection of over 1,000 pieces of Japanese artworks created almost entirely by Japanese artists using traditional techniques and methods. The ultimate luxury hotel in Tokyo and celebrating its 10th anniversary this year, The Peninsula was voted Asia's number one and the World's seventh best hotel by Conde Nast, scoring a perfect 100 for its luxurious rooms, legendary Peninsula service, and extraordinary cuisine, including the acclaimed Peter restaurant on the top floor, Michelin starred Hei Fung Cantonese restaurant, celebrated Tsuruya, a sister restaurant to the beloved Kyoto outpost serving Japanese kaiseki, to afternoon tea in the Lobby, the dining options at the hotel are limitless. Whether you’re revitalising your mind and body with refined Oriental and Ayurvedic treatments in the spa, relaxing in the crystal clear water of the spectacular indoor heated swimming pool, or dining in one of the hotels award-winning restaurants, the finest asian hospitality tradition meets luxury at The Peninsula, a warm and exclusive sanctuary in the heart of Tokyo, and our home away from home for two glorious weeks in the imperial capital.

Designed as a Japanese lantern, The Peninsula Hotel is a shining landmark in the heart of Tokyo

The Peninsula Tokyo allows pets of any size for a fee of JPY 20000 per room, 

with tiny puppy pillbox hats additional!

The crystal clear water of The Peninsula Tokyo’s spectacular indoor heated swimming pool 

Perched high on the 24th floor with stellar views of Tokyo's Imperial Palace Gardens and Hibiya Park, Peter Restaurant at the Peninsula offers premium cuts of meat and fresh seafood 

Peninsula Cocktail 

Executive Chef Massimiliano Zaino of The Peninsula Tokyo

Sophisticated cuisine at Peter

Hei Fung Terrace is the ultimate location for sophisticated Cantonese dining in Tokyo with its interior reminiscent of an exotic Suzhou garden

www.peninsula.com/en/tokyo/5-star-luxury-hotel-ginza

A Culinary and Cultural Journey to Japan

A Culinary & Cultural Journey to Japan

August 24 - September 28, 2018

Scrumpdillyicious will be touring Japan - "Land of the Rising Sun" - exploring the enchanting cultural and culinary pulse of this exotic corner of the world. Join me online each day as we journey from the vibrant capital of Tokyo to the ancient capitals of Kyoto, Nara and Kamakura, with their thousands of serene Buddhist temples, ancient Shinto shrines and charming imperial palaces bathed with the scent of sweet cherry blossoms, as we capture all of the robust flavours, natural beauty and old world charm of this sublime landscape. 

A land of incredible contrasts — from neon skylines and speeding bullet trains to imposing castles to serene shrines and sushi masters using techniques from the 17th-century Edo Period — each day reveals a new treasure, whether it is an evening walk through the Golden Pavilion, a special tea ceremony, a guided tour of Himeji Castle, travel the Shinkansen Bullet Train, or a stroll through Gion, Kyoto's famous geisha district, this is what makes Japan such a spellbinding country with inspiring memories to last a lifetime.

Infused with a radiant array of narratives, each oscillating from the sublime to the surreal, our Culinary Journey will take us from the Tsukiji seafood market in Tokyo, sumo wrestling and Kabuki Opera in Ginza, to enjoying Japan's legendary hospitality during a unique stay at a traditional Japanese inn in Nara, where guests are invited to don traditional Japanese robes, soak in restorative onsen hot springs, and indulge in exquisite kaiseki cuisine. So pour a glass of sake and join me as we tour ancient hilltop temples, relax in a peaceful zen gardens, and savour sumptuous kaiseki cuisine. Yukō — let's go!

Chilled Minted Pea Soup: Summertime in a Bowl

This rich, creamy and refreshing Chilled Summer Soup is like summertime in a bowl. Peas and fresh mint come together as a perfect marriage that bursts with fabulous flavour, and the addition of light cream makes this delicious soup a refreshing starter to any meal. Wonderfully silky and smooth, it's also incredibly quick and easy to make — you'll be in and out of the kitchen within half an hour! The soup also transports easily. I often make it ahead of time when visiting friends for the weekend and simply store it in a plastic jug for the drive up north. When it's time to be served, I simply retrieve my jug from the refrigerator and discreetly pour the chilled soup into the bowls, and garnish with a little cream and fresh mint or chives.



Chilled Minted Pea Soup
Serves 8

2 tbsp butter
1 small onion, finely diced
2 lb frozen petits pois
5 cups chicken stock
2 handfuls of fresh mint, chopped
1 cup light cream, plus extra for garnish, if desired
1 pinch Maldon salt
1 pinch white ground pepper
Fresh mint or chopped chives, for garnish


Heat the butter in a saucepan and cook the onion until softened, about 3 minutes. Pour in the petit pois and add the chicken stock then simmer, uncovered, until the peas are tender, about 10 minutes. Add the mint and remove the sauce pan away from the heat. Pour the soup into a blender and purée until smooth. Drain through a sieve and discard the solids. Whisk in the cream, and season with salt and pepper. Chill well before serving.