The Ginza outpost of a six-generation Wakayama fruit farm builds its ever-changing parfaits from layers of freshly cut estate fruit, soft serve, and homemade jam.
Seasonal fruit parfait with homemade fruit ice cream
A 1946 greengrocer-turned-parfait parlour near Hanayashiki where seasonal fruit from Ota Market is piled over homemade ice cream, drawing patient queues.
Sembikiya special fruit parfait
The dine-in fruit parlour of Japan's oldest luxury fruit purveyor, founded in Nihonbashi in 1834, serving lavish parfaits of world-class fruit in a bright, elegant salon.
Aged-tuna nigiri course (~25 pieces)
An acclaimed Ginza Edomae sushi counter (chef Hiroyuki Sato) known for a nigiri-only course showcasing aged bluefin tuna. As pure seafood-and-rice sushi it is naturally pescatarian; not gluten-free (soy/vinegar). Cards only; reservations open about two months ahead.
Julienned carrot kakiage and prawn / anago tempura
A two-Michelin-star Ginza tempura counter celebrated for exceptionally light frying and its signature julienned-carrot kakiage. Courses are built only on seafood and vegetables (no meat), making it naturally pescatarian; the wheat-flour batter means it is not gluten-free.
Tendon of halal-certified seafood & vegetable tempura, secret sweet sauce
This walk-in Ginza counter fries seafood-and-vegetable tempura over rice with a secret sweet sauce, all prepared with halal-certified ingredients.
Rice-flour kushiage omakase course
A reservation-only Ginza counter where an entirely gluten-free kushiage omakase is fried in rice oil with rice-flour breadcrumbs — a rare safe haven for coeliacs.
Halal-certified Japanese wagyu steak
A fifth-generation wagyu family's alcohol-free basement grill in Ginza serving 100% halal-certified Japanese wagyu steaks and burgers, so every traveller can taste real wagyu. (The halal kitchen is the basement venue.)
Charcoal skewers of prized Okukuji Shamo chicken; liver pâté
A former Michelin-starred yakitori counter beneath Ginza, grilling rare Okukuji Shamo chicken skewer by skewer.
