Savor Seasonal Washoku, Oden (ingredients simmered in dashi broth) and Sake in Ginza

A two-minute walk from Exit A2 of Higashi-Ginza Station, facing Showa-dori, stands the Washoku restaurant "Ginza Tomarigi".

The restaurant prides itself on dishes that make the most of ingredients from each of the four seasons, and on dashi carefully drawn from kombu (dried kelp) and katsuobushi (dried bonito flakes). Above all, the oden (ingredients simmered in dashi broth), full of the savory depth of that dashi, is a dish you will want to try.

The okami (female proprietor of the restaurant), a certified sake taster, hand-picks sake to match the food, and more than 20 kinds are always on hand, so you can enjoy a sublime pairing.

Lunch is recommended between strolls around Ginza and Tsukiji, and dinner from 16:00 when you want an early evening meal. Coming at an early hour lets you enjoy your meal at a relaxed pace while avoiding the crowds.
On weekends, daytime drinking is possible from 14:00. Enjoying a la carte dishes with a glass in hand is another way to spend the time.

Why not visit to taste the food and sake that express the beauty of subtraction.

Time for oden (ingredients simmered in dashi broth), drawn in by the gently rising steam and the aroma of dashi.
The daikon (Japanese white radish) has taken in the dashi right to its core, and one mouthful releases a burst of savory flavor. The chicken wings, simmered until they fall apart, are irresistible too, with tender meat and deep flavor.

The dinner courses "Tsugai" and "Musubi" let you enjoy oden along with Washoku made from the seasonal bounty of the sea and the mountains, served omakase. Through the food you can feel the skill and dedication of craftsmen who judge the character of each ingredient and prepare every dish with care.

As for the sake to enjoy alongside the food, tell them your mood or preferences for the day and they will suggest just the right glass, matched of course to the dishes as well.
Enjoying pairings of seasonal food and sake is one of the real pleasures here.

At lunch, the carefully made dashi is served as the "Dashi Chazuke Set Meal" (rice with dashi broth poured over it).
The set meal can be chosen from three types, "Fuku", "Jo" and "Kiwami". Of these, the "Dashi Chazuke Set Meal [Kiwami]" is highly satisfying: centered on dashi chazuke made with Koshihikari rice from Niigata Prefecture, it also brings a bite-sized chawanmushi (savory steamed egg custard), seasonal warm vegetables, an assortment of oden (ingredients simmered in dashi broth) and marbled Wagyu beef.
The Wagyu, sirloin and rib roast, is seared until fragrant to draw out the savoriness of the meat and the sweetness of the fat.
Pair the meal with sake and midday becomes a slightly luxurious moment.

After the meal, be sure to try the house-made "Tomarigi Purin" (custard pudding).
Made with rich Nasu Goyo eggs and 4.0 milk with its luxurious mouthfeel, it takes three days to finish, a carefully crafted specialty. It can be bought at the shop and also ordered online.

Not far from the Kabukiza Theatre, open the door on the first basement floor, pass through the door beyond it, and a refined Japanese setting opens out. Wrapped in pleasant omotenashi (Japanese-style hospitality) and a calm atmosphere, it is a space like a hideaway.

The counter seats are the best seats for watching the craftsmen at work. From the careful handwork and the oden (ingredients simmered in dashi broth) being warmed right in front of you, to the rising steam and the appetizing aroma of dashi, the food can be enjoyed with all five senses.
Table seats are also available, perfect when you want to take your time over a meal while enjoying conversation.

Dinner service starts early, at 16:00, so visiting in the quiet hours of the early evening is also recommended.
After a performance at the Kabukiza or a stroll through Ginza and Tsukiji, rounding off the day with an early dinner and unhurried sake is a stylish way to enjoy it.