01 / ABOUT THE PLACE
About this place
Start with sashimi, then add a simmered dish or a hot pot: Ginnan’s menu leaves room to build the meal to suit your group. The sashimi selection includes an assorted platter of three chef’s choices, as well as thinly sliced live sea bream, striped jack, spear squid and tuna. You can leave the selection to the kitchen or order a particular fish, depending on your appetite and the occasion.
Among the à la carte dishes are simmered sea bream collar, rolled omelette and beef stew served in a pot, adding different flavours to a seafood-led order. Seasonal options include yellowtail with daikon and oyster hot pot in winter, and aubergine dengaku in summer. The choices change with the time of year. One diner found the simmered collar strongly seasoned, while another enjoyed the steamed turnip dish.
Drinks include beer and wine, with bottles such as Hokkaido Kerner, a dry white from Hokkaido, and Dourthe Numéro Un Rouge, a red from France. It may be worth choosing the wine around the food—perhaps a white with sashimi or a red with a simmered dish. The restaurant offers dine-in service and is described as suitable for groups. Reservations are recommended for dinner, so it is worth checking about seating in advance when gathering with a group.
