A Flavorful Japanese Lunch at “Uchiyama” in Ginza

This grilled sesame tofu is one of Uchiyama’s famous dishes. Freshly grated wasabi is placed on top. It’s hot, so eat it as it cools.
The exterior of the tofu is fragrant, while the inside is soft and runny. It was delicious, with simple seasonings.

The sea bream meat was tender, and the seasoning was carefully measured.

The bento was a beautiful arrangement of seasonal items. Each distinct piece was elaborately designed.

First, I put the sea bream over rice and enjoyed it in that simple form.

The fish is seasoned with their “goma-dare” (sesame sauce), made with sesame and a variety of nuts.
If you eat the sea bream as-is, the goma-dare results in a somewhat strong flavor, but once you add the green tea to make chazuke, the flavors will be just right.

Instead of just wolfing down the chazuke after pouring on the tea, you should wait for about 30 seconds; by doing this, the sea bream becomes even tastier and more tender as it’s cooked through by the tea. (I learned this tip at another restaurant)

You can get extra portions of rice for free.

The soup comes with ebi-shinjo (shrimp dumplings).

This concludes my hour-long meal.
Incidentally, you can also enjoy sake here.
Be sure to try the authentic Japanese cuisine served here!