Lunch at the Famous Japanese Restaurant “Ginza Toyoda” in Ginza

I received a dish of eggplant, zucchini, and shrimp.
It was served with a Japanese-style gelatin for seasoning. It had a very refined taste.

Next was pike conger with matsutake mushrooms, steamed together in an earthenware pot.
The combination of the matsutake’s aroma, the tenderness of the pike conger, and the flavors of the broth created a soup that stimulates all the senses.

It was cooked to perfection, hot and flaky.

For the simmered dish, I received butterfish and grated daikon in broth.
It was also served with bell pepper and paprika.
The Kyoto-style shiro-dashi broth was mellow-flavored and delicious, and it paired beautifully with the gently simmered butterfish.

Next was rice cooked with maitake mushrooms, a very aromatic dish.
If you’re full at this point, you can get an extra portion packed up to go for later.
I did my best and ate even the extra portion!

Last up was dessert, which was refreshing mizu-yokan, a type of soft red bean jelly.

My experience was full of high-quality Japanese cuisine that invoked feelings of autumn.