[Ginza Aster Foods Co., Ltd.] Nihonbashi Shion GINZA ASTER
Renewed with a variety of new products! ～Enjoy the essence of the four major dry coins prepared by Chinese special chef Chef Guo～
*Ginza Aster Foods Co., Ltd.*
Press release: September 13, 2024
**
Nihonbashi Shion GINZA ASTER has been renewed with a variety of new products! ～Enjoy the essence of the four major dry coins prepared by Chinese special chef Chef Guo～
Ginza Aster Foods Co., Ltd.
2024/9/13
Ginza Aster Foods Co., Ltd. (Head office: Chuo-ku, Tokyo,
“Nihonbashi Shion GINZA ASTER”, a Chinese restaurant located in the Mitsukoshi Nihonbashi main store in Tokyo, operated by President and Representative Director: Iku Yatani, offers *
From October, we will be renewing our menu with a new menu that combines the essence of Japanese cuisine with a focus on the four major dry coins, which are said to be the essence of Qing Dynasty court cuisine.*
will do. We will deliver the masterpieces that can be said to be the culmination of Chef Guo, a special Chinese chef, to customers in Nihonbashi who know the real thing.
* Offer start period: 2024/10/1~ *Tasting preview: 2024/9/24~2024/10/31* Stewed shark fin tail fin
*Enjoy a special dish that combines the traditions of Qing Dynasty court cuisine with Japanese style.*
The keyword for Nihonbashi Shion, which will be renovated in October, is “a fusion of the tradition of Qing Dynasty court cuisine and Japanese style.” It is said that the Qing Dynasty court cooks created special soups for each dish in order to ensure that the emperor’s dishes were in the best possible condition. Inheriting this tradition, Nihonbashi Shion takes time and effort to prepare four types of soup, and by changing the composition for each dish, we create the perfect soup for each dish. In addition, Guo, a special Chinese chef with a deep understanding of Japan’s seasonal ingredients and customer preferences, has created modern court cuisine that combines the traditions of Chinese food culture with Japanese style.
In particular, you can enjoy the taste of China’s four major dry delicacies that have been prized from the days of imperial cuisine to the present day: “Shen Bao Qidu” (“Sea cucumber”, “Abalone”, “Shark fin”, and “Fish maw”). We have put a lot of effort into it, so please come and enjoy your special time.
* ◇For inquiries regarding this release or to apply for a tasting preview, please contact us below◇*
Ginza Aster Foods Co., Ltd. Person in charge: Yoshida Phone: 03-3538-1674 Fax: 03-3538-1686
Email: yoshida@ginza-aster.co.jp
* *Tasting preview: 2024/9/24-2024/10/31*
* ■About China’s four major dry currencies *
Chinese dried foods are loved by people all over the world because of their history and variety of flavors. In particular, “sea cucumber”, “abalone”, “shark fin”, and “fish maw”, also known as “shenbao chidu”, are called the four major dry goods due to their delicious taste and rarity. It has continued to be prized from ancient times to the present day.
The newly renovated Nihonbashi Shion offers dishes from all four major dry goods, but it has become a restaurant like no other, offering a wide variety of dishes from fish swim bladders, which are rare and highly valued and are not well known in Japan. Masu. “Fish swim bladder” is also called “flower glue,” and it has more collagen than shark fin, and in China it is considered a nutritious food that is not only good for beauty but also for strengthening the
constitution. Furthermore, Nihonbashi Shion has repeatedly researched and prototyped various types of “flower glue” and selected varieties that allow you to enjoy the soft texture of collagen.
* ■Introducing the ultimate masterpiece *
* ▼Guo’s culmination masterpiece where you can enjoy all the four major dry coins ~Buddha Jumping~▼*
Buddha jumping 1 person 13,200 yen (tax included)
At Buddha Jumping, you can taste all four rare and valuable dry coins: sea cucumbers, abalones, shark fins, and fish swim bladders. The four major dry coins are carefully prepared over three days. The secret to the exquisite flavor is that the soup is made with over 10 different ingredients and is carefully prepared over a day. This jar, which took more than five days to make, has a rich fragrance when you open the lid, and the melting deliciousness of the four major dried coins, which is a masterpiece that is the condensation of Guo’s outstanding technique.
* ▼Enjoy the texture of shark fin and rich soup ~Stewed shark fin~▼* Yoshikiri shark 24,200 yen~ (tax included) / Hairy deer shark 33,000 yen~ (tax included)
At Nihonbashi Shion, we offer two types of fish: Yoshikirisame, which is characterized by its chewy texture and volume, and Kekasame, which is characterized by its texture. Guo’s painstakingly crafted soup permeates every fiber of the shark’s fin, giving you a blissful moment of exquisite flavor with every bite.
* ▼Guo’s signature Beijing cuisine – Beijing-style simmered sea cucumber with green onion flavor – ▼*
Beijing-style green onion stew with sea cucumber 7,700 yen (tax included) Sea cucumber is called “sea ginseng” in Chinese. This means sea ginseng. This is because, like ginseng, which is said to be the king of Chinese medicine, sea cucumber is believed to have tonic and anti-aging effects. It was also considered an essential ingredient for “Manchu Zentai.”
At Nihonbashi Shion, we recommend Guo’s specialty, Beijing-style stew with onion flavor.
* ■About Nihonbashi Shion *
Guo, a special Chinese chef who knows the essence and secrets of Qing Dynasty court cuisine, has been running a restaurant serving Qing Dynasty court cuisine at the Nihonbashi Mitsukoshi main store since 2012. “We want to continue to meet the expectations of our customers who know the real thing.” With this desire in mind, we have spent 30 years in Japan and 12 years in Nihonbashi, searching for dishes that suit the Japanese tastes and continuing to demonstrate our skills while working face-to-face with our customers. Guo’s dishes are truly exquisite dishes, which do not rely solely on the traditional techniques of Qing Dynasty court cooking, but instead incorporate the essence of Japanese cuisine he learned in Japan.
In particular, rehydrating dried food, which is difficult even for experts, is a unique skill of Guo, who has mastered Qing Dynasty court cuisine. Nihonbashi Shion’s four major dry currency dishes, which utilize techniques based on tradition and experience in Japan, are masterpieces that are the culmination of Guo’s cuisine and offer deep flavors.
* ■Nihonbashi Shion Chef Kaku Profile *
Guo Ming
Born in Beijing in 1956
1976 Graduated from Beijing First Service Bureau Culinary Department 1976: Worked as a cook at Beijing Zhenfianzhuang
1983: Participated in the “World Culinary Competition” sponsored by a Tokyo TV station. Won special award and excellent creativity award. In 1985, passed the First Class Chef Examination. Appointed assistant chef at Koizenhanso.
24.
1987: Passed the Special Class Culinary Technician Examination. Invited to Mitsukoshi Department Store Nihonbashi main store to demonstrate “Manchu Zenzen”.
1988 Participated in Beijing City Cooking Competition. Won the Excellence Award.
1992: Contracted with Ginza Aster Foods Co., Ltd. as a technical advisor. 2012 Nihonbashi Shion moved to Nihonbashi Mitsukoshi and opened. Serve food at Nihonbashi Shion as a special chef.
Instructing the younger generation.
■* [Ginza Aster Foods Co., Ltd.]*
Ginza Aster was founded in Ginza in 1926. Since then, we have continued to communicate the value of Chinese food culture to Japanese society as a specialty Chinese restaurant, operating 33 restaurants and 11 delicatessen shops mainly in the Tokyo metropolitan area. From the late Showa period to the present day, we have undergone on-site training in various parts of China, and while learning from the original sources, we offer unique dishes that make use of Japanese ingredients and seasonal tastes. We have a policy of continuous business that is deeply rooted in the area where we operate, and aim to be a restaurant that will be patronized by our customers for a long time.
* ■Nihonbashi Shion store information*
10th floor, Nihonbashi Mitsukoshi New Building, 1-4-1 Nihonbashi Muromachi, Chuo-ku, Tokyo 103-8001
TEL: 03-5205-8268 FAX: 03-5205-8275
Business hours: LUNCH 11:00-16:00 (L.O. 15:00) /DINNER 17:00-22:00 (L.O. 20:00) URL: https://www.n-shion.jp/
* ◇For inquiries regarding this release or to apply for a tasting preview, please contact us below◇*
Ginza Aster Foods Co., Ltd. Person in charge: Yoshida Phone: 03-3538-1674 Fax: 03-3538-1686
Email: yoshida@ginza-aster.co.jp
* *Tasting preview: 2024/9/24-2024/10/31*
Ginza Aster Foods Co., Ltd.
Ginza Aster was founded in Ginza in 1926. Since then, we have continued to communicate the value of Chinese food culture to Japanese society as a specialty Chinese restaurant, operating 33 restaurants and 12 delicatessen shops mainly in the Tokyo metropolitan area. From the late Showa period to the present day, we have undergone on-site training in various parts of China, and while learning from the original sources, we offer unique dishes that make use of Japanese ingredients and seasonal tastes. We have a policy of continuous business that is deeply rooted in the area where we operate, and aim to be a restaurant that will be patronized by our customers for a long time.