Ginza Inaba (Ginza) / Creator of otherworldly delicacies

Masanobu Inaba, who has worked at many famous hotels, has opened a Japanese restaurant, Ginza Inaba, which is the culmination of his experience. Guests are captivated by the variety of original dishes.

Flexibility creates the ultimate in heartwarming cuisine

　The stone exterior exudes elegance. When you open the lattice door, the dynamic characters of "Yuto Mugai" (unrestrained thinking and behavior) by calligrapher Takeda Soryu jump out at you. This means being free and relaxed in your thoughts and actions, without being bound by anything, and is the motto of the owner, Inaba Masanobu.

Masanobu Inaba
Born in Tokyo in 1967. Starting out at a traditional Japanese restaurant in Asakusa, he continued his training in Ginza and Marunouchi before becoming head chef of Satofu in Nishi-Shinjuku. He was involved in the opening of Rokuryoku at the Grand Hyatt Tokyo and Kazehana at the Conrad Tokyo, and in 2016 he became the executive chef of Amanemu. He received the Agency for Cultural Affairs Commissioner's Award in the Cultural Communication category.

　Influenced by his father, who was a sushi chef, he naturally pursued a career as a chef. This year, at the age of 54, he left the foreign luxury hotel where he had spent most of his life as a chef and opened Ginza Inaba, which bears his name.

"While hotels require cuisine that everyone will enjoy, in the city, it's unclear whether your own worldview will be accepted. As I experienced a variety of things abroad, my desire to express more of my individuality grew stronger, which led me to go independent." Ginza, which he chose as the setting, is a familiar town that he frequently visited during his training period and after work at the Conrad Tokyo. He says it feels like he's come home.

"Shark Fin Simmered in a Small Pot" is an ambitious new dish that was devised at the time of the restaurant's opening. "Shark fin is generally used as an ingredient in Chinese cuisine, but we thought we could use it to make the most of dashi, the essence of Japanese cuisine." The soup is carefully prepared from seasonal ingredients such as crab, clams, and conger eel, allowing you to fully enjoy the changing seasons. This is truly "flexibility." And the sensibility and technique based on another of Inaba's important beliefs, "learning from the past to create something new," are evident in every aspect of the dishes he presents.

　Starting in November, breakfast will be available. Amanemu's breakfast, which was listed as one of "The Best Hotel Breakfasts in the World" by the American magazine Brides, will now be served in a style unique to Ginza. This exquisite breakfast embodies the question, "What is true luxury in modern dining?" The rolled omelet cooked right before your eyes, the sound of rice cooking in an earthenware pot, the aroma of fish grilling over charcoal... Just imagining it gets your heart racing. We invite you to enjoy these two luxuries, morning and night, which are two sides of the same coin, at the immersive counter of Ginza Inaba.

Ginza Inaba

1F, 8-12-15 Ginza, Chuo-ku, Tokyo
☎03-6260-6568
Irregular holidays. All visitors start at 18:00.
*From November 1st
Breakfast is served in two parts: from 9:00 and from 10:30
Chef's choice course from 33,000 yen,
Breakfast: 8000 yen (including consumption tax and service charge)