Ginza Konoha

Of Japan’s three legendary wagyu beefs — Omi, Kobe and Matsusaka beef — it is Shiga Prefecture’s Omi that is said to have the longest history. But even this legendary beef isn’t guaranteed to pass the muster at Ginza Konoha, which demands the highest possible standards of quality. The restaurant prides itself on using “otome-gyu”, which translates to “maiden beef”. This title is conferred on young Omi beef heifers that have not born calves, giving it the finest possible mouth-melting texture, marbling and taste not found in more mature cattle, even among Matsusaka and Kobe beef. Having cut his teeth as a sous chef at the highly exclusive Resorttrust hotels XIV and Rikyu before taking up residence at Ginza Konoha, the head chef skilfully uses his knowledge of French and Japanese cuisine to craft course menus that incorporate techniques from both culinary philosophies, as well as other fine seasonal seafood and produce from all over Japan. “Maiden beef” aside, the whole grilled shark fin is particularly popular, sustainably-sourced and served with a generous helping of the house’s original green onion sauce. Just like the cuisine, the space too reflects a blissful marriage of traditional Japanese and modern Western sensibilities. Regardless of whether guests opt for counter seats to be face-to-face with the chef or a private room for a special occasion, the trifold combination of “cuisine”, “space” and “time” come together to offer an experience of perfection.