Ginza Miyako: Menu Launch

I was recently invited to the new menu launch at Ginza Miyako, located in the Stamford Plaza Hotel. Ginza Miyako is a Japanese restaurant, with a French and Western twist. With two separate areas offering diners two different experiences, one of which consists of traditional tables and chairs and the other, offers guests a traditional Japanese experience, where you feel like you’re sitting on the floor but with the comfort of sitting on a chair.

“Ginza Miyako has recently appointed a new Head Chef, Kazuki Ushiro, to lauch a new fushion Japanese menu. Ushiro, who is a master of both French and Japanese cuisines, has designed the menu that combines the best of both worlds to bring the most exquisite meals possible.” 

The meal began with a fried oyster served with black rice risotto, red cabbage and tartar sauce. This was delicious and perfect for those of us who don’t like the feeling of eating a fresh oyster. It was crunchy, beautifully seasoned and so easy to eat, the risotto also added a nice texture.

Next came the orange cured ocean trout served with fennel seaweed salad, carrot purèe and wasabi cream sauce. First of all, lets just stare at the beauty of this dish, I felt bad to dig into such beauty! Once I finally did, I was quite surprised at how much I enjoyed it, since I’m not really a fan a raw fish. The addition of the carrot, orange segments, fennel salad and wasabi sauce complimented the fish so well.

Then came my favourite dish of the evening….Sushi…This Sushi is not like the ones you get elsewhere, this sushi was special, one was filled with blue fin tuna, king fish and salmon and the other was filled with smoked eel and cream cheese. I had these in one bite, so delicious. I am usually the one who goes for chicken in my sushi, but I would definitely have these two again!

Next we were served slow cooked South Australian duck breast with mashed potato, lentils, beetroot purèe and citrus teriyake sauce. I recently made a personal decision not to eat duck, but for the purpose of trying, I did taste it and then offered the rest to someone else at the table. Upon trying the duck it was really tasty, what surprised me even more was how tender the meat was. Allthough I didn’t eat all of the duck, I did enjoy the mashed potato and lentils, they were delicious, I would go back just for them.

The final dish of the savoury courses was a charcoal grilled wagyu scotch fillet with mushroom mashed potato, seasonal vegetables, carrot purèe and red wine Japanese citrus chili sauce. As I don’t eat beef, they kindly served me lamb instead. Once again a tasty and beautifully presented dish. I had never tried nor heard of mushroom mashed potato, but it was actually very tasty. Each part of this dish worked so well together.

And last but definitely not least, dessert. For dessert we were served a marscapone cream cheese and strawberry mille-feuille with rhubarb ice cream and japanese plum wine sauce. What a perfect and refreshing way to finish off such a rich meal. My favourite part of this dish was the marscapone cream and the strawberries in the crisp pastry, so yummy.

I definitely recommend Ginza Miyako for your next dinner out! You will not be dissapointed.

Ginza Miyako

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