Teppanyaki Ginza Ukaitei

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Chawanmushi with black truffles.
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Seasonal fish with liver sauce.
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Abalone or Crab main course

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Abolone steamed in sea kelp under bed of salt.
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Maestro at work. Meat was well marbled and melts in the mouth.
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Best things in life are simple. Aromatic garlic fried rice using just minced garlic by the maestro.
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Heavenly soft angel cake.
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JiJi Press Building, Ginza.

Level of service and attentiveness is amazing even by Japanese standards. Amount of crockery used to present the food.

Every sleight of hand in serving and presenting the food especially in the classier joints – markedly different.

I’ve come to respect these cuisine craftsmanship in Japan. They take every step towards perfection. Knowing their ingredients, suppliers, their craft.

The pride in that garlic fried rice where the only ingredients were garlic and rice. Truly I felt that the rice was more delicious than the 3 star Ryugin.

I am inspired to be as professional in my work. Customer service is not just smiling and saying good morning, how are you sir?  It begins with mindfulness that I want my customer to have good quality food, a relief from their daily routine. It ends with the customer being appreciative of the work that the service provider has put in. Thank you.

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