Ginza Natsuno Chopsticks Case Study: Ginza Mikawaya

Ginza Mikawaya

For 75 years, located in Ginza 4-chome, this renowned establishment has watched over the changing cityscape, continually offering Western-style dishes that pair perfectly with rice, a unique aspect of Japanese culture.

Fourth-generation proprietor, Shinpei Watanaka

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Natsuno: Today, we had the pleasure of visiting Ginza Mikawaya, a distinguished Western-style restaurant celebrating its 75th anniversary. We spoke with Shinpei Watanaka, the grandson of the founder and the fourth-generation owner. Mr. Watanaka’s grandfather trained at the Hotel New Grand in Yokohama and started the business as a French restaurant.

Today, we will be enjoying crab cream croquettes and a hamburger steak, which are recommended to be eaten with chopsticks. When did you start offering chopsticks in your restaurant?

Mr. Watanaka: Not long after we opened, we began setting chopsticks alongside forks and knives at the request of our customers. So, I believe we have been serving Western food with chopsticks for over 60 years.

Natsuno: What specifically were the customers’ requests?

Mr. Watanaka: It boils down to “comfort.” Japanese people feel more at ease having chopsticks in addition to forks and knives. While Ginza is now bustling with international visitors, Mikawaya’s clientele has primarily been Japanese, both past and present. Of course, we welcome guests from abroad, and many of our Western patrons are adept at using chopsticks.

Natsuno: Let’s start with the crab cream croquettes. They’re crispy and easily split with chopsticks. The taste is gentle and very delicious. Next, we’ll try the hamburger steak.　



　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　

Mr. Watanaka: The vegetables served with the hamburger steak are indeed easy to eat with chopsticks.

Natsuno: Oh, you’re right. They are easy to eat. And the hamburger can be eaten with chopsticks too. Wow! Juices burst out the moment I insert the chopsticks!

Mr. Watanaka: We make our hamburger using a mix of seven parts Wagyu beef to three parts domestic pork. Using only Wagyu would make it too firm, so blending it with pork creates a juicier, more tender hamburger.

Natsuno: The hamburger eaten with lacquered chopsticks is the best. The sauce adheres well to the chopsticks. Lacquered chopsticks have a nice feel and make eating a pleasure. We’ve been reapplying the lacquer to these chopsticks for over ten years, but how do you find them?

Mr. Watanaka: The black lacquered chopsticks stand out against the white tablecloths, adding an elegant touch to the table. We chose these chopsticks with that elegance in mind.

They’re also very practical and popular among our customers. We carefully wash the lacquered chopsticks and wrap them in a white ribbon before presenting them to our customers. By handling things carefully, we convey a sense of cleanliness and sincerity.

We also replated the silverware when it gets worn. Cherishing and continuing to use genuine items are very important to us. Even the chair you’re sitting on has been in use for over 40 years, and we just had it reupholstered last year.

Natsuno: Impressive! The secret to 75 years of tradition is “cherishing and using genuine items for a long time.

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Editor’s Note
“It brings us great joy to know that chopsticks are being used in a Western restaurant. The atmosphere of the restaurant, the integration with the dishes, and the care and frequency of maintenance speak to the unchanging taste of a storied establishment that values long-term use of genuine items. The combination of lacquered chopsticks and Western food is definitely worth experiencing.”