江戸煮とは、ほうじ茶の煮出し汁に酒を加えて煮ていく料理法。さっぱりと味わい深い江戸前のご馳走です。柔らかく仕上げた真ダコの旨みをぜひご賞味ください。
Simmered Octopus in Edo Style
Simmering in roasted green tea and sake is a traditional Edo cooking style. The refreshing and deep flavors of "Edomae" (traditional Tokyo style) is true treat. Enjoy the rich flavor of tender octopus.
「ねぎま」は元々鶏ではなく「ねぎまぐろ」のこと。ふんわり焼いた鮪のトロとジューシーなネギに組み合わせが江戸前の伝統です。柚子胡椒とわさびで。
Grilled Skewered Tuna and Leeks
"Negima" (grilled skewered chicken and leeks in modern terms) was originally made with tuna instead of chicken. The combination of grilled flaky tuna and juicy leeks is the traditional "Edomae" (traditional Tokyo style). Enjoy with "yuzu kosho" (yuzu chili paste) and wasabi.
次郎松特製ダレ 旬のお椀付き
Edo Style Conger Eel and Giant Shrimp Tempura Bowl
With special Jiro Matsu sauce.with special sauce of egg yolk and soy sauce.Served with seasonal soup
特製黄身醤油ダレ 旬のお椀付き
Uogashi Kaisen Bowl
Fresh seafood from the fish market on top of rice,with special sauce of egg yolk and soy sauce.Served with seasonal soup
大トロ、中トロ、ウニ、イクラ入 全１２貫+玉 旬のお椀付き
Chef's Special Nigiri of The Day
Fatty Tuna,Medium-fatty Tuna,Sea Urchin, Salmon Roe + Japanese Omelet Sushi.12 pieces in Total. Served with seasonal soup
本日一番のおすすめを江戸前料理の定番、天麩羅で。江戸伝統の技と味をお楽しみください。
Premium Tempura
The best seasonal fish of the day will be served as Tempura. A popular dish of "Edomae" (traditional Tokyo style) cuisine. Indulge in the flavors and techniques of traditional "Edomae".
マグロの中でも肉質や脂の乗りが最上級といわれる本マグロ。表面をさっと焼き、レアに仕上げたトロを黄身醤油とスライスネギとおろし、旬の柑橘で。
Pan Seared Bluefin Tuna Steak
Bluefin tuna is the king of tuna with it's superior meat grade and fat. It is pan seared and served rare. Enjoy its flavor with "kimi-joyu" (special Katsuo-bushi - dried, fermented, and smoked skipjack tuna / bonito- infused soy sauce from Tosa region mixed with egg yolk), chopped spring onion, grated daikon radish and a small squeeze of seasonal citrus fruit.
身とはまた違ったおいしさを持つ魚頭。素材本来のうまさを蒸しで閉じ込めました。本日おすすめの魚でお作りします。
Today's Steamed Fish Head
The fish head offers a unique but yet also exceptional tastes that differs from fish meat. By steaming it, all the umami (savory taste, one of the five basic tastes) of the ingredient is sealed in. Cooked with the recommended fish of the day.
付け合わせたおろしに旬の柑橘を絞り、醤油を少し。新鮮な小柱に絡めてお召し上がりください。プリプリとした歯ごたえと甘味が味わえる一品です。
Small Scallops With Grated Daikon Radish
Squeeze some seasonal citrus fruit from above and add a small amount of soy sauce into the grated daikon radish. Mix with fresh small scallops to bring out it's best flavor. Enjoy the texture and sweetness of fresh plump scallops.
身が締まりうま味が凝縮された頬、脂の乗ったカマ、とろけるおいしさの目。身とはまた違ったおいしさです。本日おすすめの魚でお作りします。
Today's Simmered Fish Head
Firm cheek meat with condensed umami (savory taste, one of the five basic tastes), fatty collar meat, and jelly fish-eye. It opens up a new deliciousness that differs from fish meat. Cooked with the recommended fish of the day.
本日のおすすめを、握りで。江戸前伝統の技と味をお楽しみください。
"Edomae" (traditional Tokyo style) Nigiri (hand-pressed Sushi) Premium
The best seasonal fish of the day will be served as Nigiri. Indulge in the flavor and techniques of traditional "Edomae" (traditional Tokyo style).
上品な旨みを持つ真鯛とその旨みをまとった里芋の揚げ出し。鯛のうまさを存分に味わえる一品です。
Deep Fried Taro Root and Red Sea Bream with Dashi Broth
Refined flavored red sea bream and deep fried taro root that has been dressed with dashi broth (stock from kelp, Katsuo-bushi - dried, fermented, and smoked skipjack tuna / bonito -, sake and etc). The robust flavor of red sea bream can be enjoyed with this dish.
さっと焼いて旨みを閉じ込めた新鮮な帆立に岩のりを乗せ、海苔で巻いて召し上がっていただく磯風味豊かなメニューです。
Grilled Scallops Wrapped with Seaweed
Fresh scallops lightly grilled to seal-in its umami flavor, topped with Iwanori seaweed (rock grown seaweed) and wrapped with dried seaweed sheet. A dish filled with the flavors of the ocean.
天然物のアワビを酒で煮込み、柔らかく仕上げた一品。磯の香りと噛むほどに深まる旨みをご堪能ください。
Abalone Simmered with Sake
A dish of naturally-caught abalone simmered in sake till tender. The more you chew, the more aroma of the ocean comes through.
その日に仕入れた一番美味しい旬の刺身を板前が厳選し、ご提供いたします。
"Otsukuri" - Assorted Sashimi
The finest seasonal fresh fish delivered the same day and carefully selected by our chefs will be served as Sashimi.
柔らかく、風味豊かに仕上げた煮付け。本日おすすめの魚でお作りします。
Today's Simmered Whole Fish
Tender simmered fish, rich in flavor. Cooked with the recommended fish of the day.
別名・喜知次とも呼ばれ、高級料亭などでも定番の煮魚の最高峰「キンキ」。贅沢に丸ごと、ご堪能ください。
Simmered Whole Kinki Fish (Orange Roughy)
Kinki fish (Orange Roughy), also know as "Kichiji" (said to be known as Kichiji in some areas of Japan because of it's red color. Red is a celebrated color in Japan, thus Kichiji - celebrated matter in Japanese- became the origin name of this fish), is the best fish for simmered dishes and is a very popular ingredient at high-end traditional Japanese restaurants. Luxuriate yourself with this simmered whole Kinki fish.
日本三大魚醤のひとつ、能登の魚醤で仕上げた香り高い干物焼き。プリプリの歯ごたえと深い旨みを持つするめいか、高級魚・赤魚の持つおいしさが存分に引きだされた味をご堪能ください。
"Noto Ishiru Boshi" delicacies from Noto Peninsula - Marinated in Fish Sauce and Sun Dried Fish: Squid・Red Rockfish
Aromatic dried fish made with Noto fish soy sauce, one of the three most known Japanese fish soy sauces. Plumped squid with deep a flavor and savory fine quality Red Rockfish, each fish has it’s own enticing flavor to offer.
日本三大魚醤のひとつ、能登の魚醤で仕上げた香り高い干物焼き。ふっくらとした河豚、さっぱりとしたニシン、脂の乗った鯖の旨味が引きだされた奥深い味をご堪能ください。
"Noto Ishiru Boshi" delicacies from the Noto Peninsula - Marinated in Fish Sauce and Sun Dried Fish: Puffer Fish・Herring・Mackerel
Aromatic dried fish made with Noto fish soy sauce, one of the three most known Japanese fish soy sauce. Fluffy puffer fish, refreshing herring, buttery and flavorful mackerel. Each fish has it’s own deep flavor to offer.
その日に仕入れた一番美味しい旬の刺身を板前が厳選し、ご提供いたします。
"Otsukuri" Premium - Assorted Premium Sashimi
The finest seasonal fresh fish delivered the same day and carefully selected by our chefs will be served as Sashimi.
エビ、マぐろ、サーモンなどの旬の海鮮と新鮮な生野菜を、野菜ベースに卵黄を合わせたオリジナルのソースで味わう和風のサラダ。
Jiro Matsu Salad
Japanese style salad with seasonal seafood such as shrimp, tuna and salmon as well as fresh vegetables. Special original vegetable based sauce mixed with egg yolk adds another layer to its flavor.
本日のおすすめを、握りで。江戸前伝統の技と味をお楽しみください。
Edo Style Nigiri Premium
Medium-fatty Tuna - 2 pieces,Sea Urchin, Salmon Roe + Japanese Omelet Sushi.11 pieces in Total. Served with Seasonal Soup
中トロ、赤身漬け、小肌、穴子入 全１０貫+玉 旬のお椀付き
Edo Style Nigiri
Medium-fatty Tuna,Red Tuna Marinated in Soy Sauce,Gizzard Shad.Conger Eel + Japanese Omelet Sushi.10 pieces in Total. Served with Seasonal Soup
大人のTokyoCultureの発信地・銀座の中心に位置する東急プラザ銀座11階。バリエーションも様々な江戸前料理の数々を、伝統工芸である仙台箪笥があしらわれたシンプルモダンな和空間の中、高層階からの眺めとともに楽しめる「魚河岸次郎松」。伝統と革新が共存する銀座から優れた日本の工芸技術や食文化をお届けします。
気取らない普段使いの場所として、時には特別な人と過ごす日に、確かな技を持つ職人たちが腕をふるう季節の“うまいもの”を。
Our Restaurant
Located on the 11th floor of Tokyo Ginza Plaza in the heart of Ginza, where mature Tokyo Culture gracefully disseminates, Uogashi Jiromatsu offers variated "Edomae" (Traditional Tokyo Style) cuisine within it's simple modern Japanese interior with an accent of traditional Japanese crafts "Sendai Tansu" (Traditional Japanese chest of drawers from Sendai) and a magnificent view from a high-rise building. Uogashi Jiromatsu delivers impeccable Japanese craft techniques and food culture that is only made possible in Ginza where traditional meets innovation.
Indulge in seasonal "Umai-mono" (exquisite food) created with passion by skilled chefs with delicate craftsmanship for casual dining as well as on formal occasions with special guests.
できるだけ手を加えず、旬の素材が持つおいしさをそのままいただくのが江戸前料理の伝統。築地・函館・高知から仕入れた産地直送の鮮魚を、板前の手で、刺身や寿司、煮付け、天ぷらなど、奇をてらった和食ではない本物の“江戸前のご馳走”に仕上げ、ご提供致します。
Menus
Offering "Edomae" (traditional Tokyo style) tradition prepared with seasonal ingredients by just simply bringing the best flavors out of them. Uogashi Jiromatsu offers authentic "exquisite flavors of Edomae", that has been passed down from the Edo era, such as "Sashimi", "Sushi", "Tempura", "Nitsuke" (simmered dishes) cooked with fresh fish sent directly from the fish market in Tsukiji, Hakodate, and Kochi.
華やかな吟醸香と、上品な味わいが特徴。気品のある円やかなふくらみ、厚みがありながらキレの良さが際立つみちのく青森の銘酒。
Tazake
It has a distinguished fragrant "Ginjo" (sake that is made with rice, water, koji mold, yeast and a portion of added distilled alcohol, and the rice is milled 40% with 60% of each grain remaining) aroma and an elegant flavor. This high‐quality sake from Michinoku Aomori offers a dignified and rounded richness as well as briskness.
山田錦を原料米とし画期的な遠心分離の技術を使って造られた、美しい香りとと両立する味の複雑性、長い余韻を持つ日本酒ファンの間で話題の地酒。
Dassai
Made with Yamada Nishiki rice, Dassai is brewed using a brilliant centrifugation technique. Highly popular craft sake among Japanese sake fans, having a splendid aroma and complexed flavor compatible to its aroma.
江戸時代中期から続く、会津の歴史ある蔵元から生まれた話題の地酒。濃密な透明感が特徴。地元でも入手困難と言われる幻の銘柄。
Hiroki
A popular craft sake from a historical sake brewery in Aizu that has been in business from the middle of the Edo period. Its rich clear flavor makes this sake unique. This is a rare sake even hard to obtain by locals.
寿司に合うお酒として造られた芳醇辛口純米酒。穏やかでありながら爽やか、かつ控えめな香り、キレの良い飲み口が特徴。
Hitakami
A rich and dry "Junmai" (Sake that is made with water, koji mold, yeast and rice that has been milled 30% with 70% of each grain remaining) sake made to be enjoyed with sushi. Its mild and refreshing flavor with a little aroma and crisp taste separates this sake from others.
華やかな香り、フルーティーでジューシーな旨味と綺麗で滑らかな口当たりが楽しめる純米大吟醸。
Oze-no Yukidoke
"Junmai Daiginjo" (sake that is made with water, koji mold, yeast and rice milled 40% with 60% of each grain remaining) with a gorgeous aroma, fruity and juicy flavors with a clean and smooth taste.
壁面にあしらわれた「仙台箪笥」。美しい木目を活かした造作と華やかな金具。日本の伝統である“伊達”の美を表現する職人たちの手仕事は、この店の料理人たちの仕事に通じています。
"Sendai Tansu"
"Sendai Tansu" (Traditional Japanese chest of drawers from Sendai) ornaments decorate an entire wall. Features that enhance the natural beautiful wood grain and glamorous metal fittings. The craftsmanship expressing the beauty of Japanese tradition "Date" (dandyism) has something in common with the skilled craftsmen chefs at Uogashi Jiromatsu.
暖簾をくぐったその先に広がるのは、開放感あふれる和の空間。伝統工芸である仙台箪笥の装飾が壁一面に施され、静かな中にも堂々とした和の美意識が表現されたデザイン、一枚絵のように広がる東京の風景。和、そしてTokyoを感じながら、ゆったりと落ち着いた時間をお楽しみください。
Interior
Pass through the "Noren" (Japanese curtains with the shop's symbol hung at the entrance) and a spacious Japanese dining room welcomes you. An entire wall encrusted with elegant ornaments of traditional Japanese crafts "Sendai Tansu" (Traditional Japanese chest of drawers from Sendai), interior design with dignified Japanese aesthetics within tranquility, and a picturesque magnificent view of Tokyo provide a relaxed and serene time with a Tokyo state of mind.
伝統的な“和”の存在感を放つ重厚な白木のカウンター。調理場との仕切りのないオープンなレイアウトで、様々な江戸前料理を創り上げる職人の仕事を目でも楽しむことができます。
Sushi Counter Seats
A profound wooden counter exuding the presence of traditional "wa - Japonesque". The open kitchen layout offers an opportunity to witness the works of craftsmanship, creating various "Edomae" (traditional Tokyo style) cuisine, right in front of your eyes.
対面で座れるテーブル席もご用意しています。大人数でのご来店にも対応が可能です。仙台箪笥が彩る日本の伝統美を感じながら、江戸前料理の伝統も存分に味わってください。
Tables
Dining tables where you can sit face-to-face or for large groups are available. Relish traditional "Edomae" (traditional Tokyo style) cuisine surrounded by beautiful Japanese aesthetics with "Sendai Tansu" (Traditional Japanese chest of drawers from Sendai).
地上11階。天井まで広がる大きな窓からは、築地方面に広がる景色を一望でき、夜には輝く夜景も楽しめます。開放的な雰囲気の中、特別な時間をお過ごしください。
Window Seats with Skyline Views
An immense window from floor to ceiling on the 11th floor provides a panoramic view spreading towards the Tsukiji area with dazzling night views in the evening. Enjoy a special dining experience in an expansive atmosphere.
旬の小鉢
お造り盛り合せ
穴子の白焼き
金目鯛の煮物
江戸前天ぷら盛り合せ
握り五貫
あさり椀
季節の甘味
※上記のメニューは一例です。季節や仕入れ状況により内容が異なります。
※ご予約、料理内容等お気軽にご相談ください。
築地・函館・高知から厳選された新鮮魚介を中心とした江戸料理と相性のいいお酒を全国各地から集めました。フルーティ系、すっきり辛口、スマートナチュラル系、濃醇、フルボディ系など豊富にラインナップ。プレミアム銘柄、季節のお酒や、なかなかお目にかかれないプレミアム銘柄まで、リーズナブルに取り揃えております。
Best Selections of Local Sake
From Tsukiji, Hakodate to Kochi, sake that match with "Edomae" (traditional Tokyo style) cuisine with fresh seafood are carefully selected from all over the country. Fruity, clean, dry, sophisticated, natural, rich, flavorful and full-bodied diverse selection of sake to choose from. Premium brands, seasonal sake, and rare premium brands are also available at reasonable prices.
TEL 03-6264-5467
下記フォームに必要事項を入力後、確認ボタンを押してください。
身とはまた違ったおいしさを持つ魚頭。素材本来のうまさを蒸しで閉じ込めました。本日おすすめの魚でお作りします。
Today's Steamed Fish Head
The fish head offers a unique but yet also exceptional tastes that differs from fish meat. By steaming it, all the umami (savory taste, one of the five basic tastes) of the ingredient is sealed in. Cooked with the recommended fish of the day.
魚河岸 次郎松
〒104-0061 東京都中央区銀座5-2-1 東急プラザ銀座11-C
ご予約・お問い合わせ 03-6264-5467
【平均予算】 ランチ ¥2,500- / ディナー ¥7,000-
【営業時間】 ランチ 11:00~16:30 / ディナー 17:00~23:00
