Teppanyaki Shiroya Ginza Tei - Higashi Ginza(Teppanyaki)

Food "Indulge in Exquisite Ingredients with Elegant Teppanyaki Skills Amidst the Quality Time in Ginza."

Breaking a six-month silence, "Shiroya Ginza-tei" has proudly reopened on November 16th. In conjunction with the renewal, the menu has been completely revamped, featuring high-quality ingredients with a focus on "Kita Satsuma beef," which is central to our teppanyaki offerings. We have also selected exquisite ingredients such as "black abalone," "Ise lobster," and seasonal vegetables including Awaji onions, all sourced with great care regarding their origin and producers. Please enjoy the meticulously selected ingredients, elevated to perfection by our chef's exquisite teppanyaki skills.

Space"Immerse Yourself in an Elegant Sense of the Extraordinary, with a Prime Seat at a Magnificent Teppanyaki Stage."

As you pass through the reception, you will find yourself in the main floor adorned with luxurious black marble. Beyond that, we also have "Hanare," which creates a warm Japanese atmosphere reminiscent of a traditional Japanese restaurant, with its contrast of white walls and wooden textures. The counter, which offers a lively chef's table experience, provides a special front-row seat where you can enjoy the chef's exquisite teppanyaki skills up close, both visually and audibly. Please take your time to enjoy this extraordinary experience, perfect for a special day that will remain in the memories of our guests and their important companions.

Food "Three Special Courses to Leave a Lasting Impression on Important Guests for Receptions and Anniversaries."

The basic courses at "Shiroya Ginza-tei" consist of three options. The "Yanagi Course" features seasonal dishes along with A5 selected black wagyu beef. In addition, the "Umi Course" allows you to enjoy live domestic Ise lobster, while the "Goku Course" offers a luxurious experience with a comparison of three cuts of A5 selected black wagyu beef, as well as live domestic Ise lobster and black abalone. All three courses include the chef's signature dish, "Foie Gras and Tender Simmered Anago," which is complemented by a sauce made with caramelized honey and balsamic vinegar that exquisitely enhances the ingredients.

Chef"Elevating Precious Selected Ingredients from All Over the Country to the Highest Quality with Skilled Expertise."

The star of this season is the A5 grade black-haired Wagyu beef from Kagoshima Prefecture, known as "Kita Satsuma Beef." This premium beef is characterized by its rich flavor developed through 30 months of long-term rearing, as well as its finely textured meat and high-quality fat that melts in your mouth due to its low melting point. Additionally, we carefully select fresh seasonal ingredients from all over the country, and depending on the season, we also serve rare ingredients such as "natural Kue" and "Nodoguro." We have a wide variety of wines to pair with your meal, so please feel free to let our staff know your preferences.