The last stop is "Rockfish" located almost in the middle of the Corridor street. They have a standing counter inside and most people choose to drink standing, although they do have seats in the back. And, 90% of them order highball. These days highball is so popular that we can get it anywhere, but Rockfish's highball is different. Even though you don't like highball (like I used not to), you'll be a fan of their highball because of its light and brisk taste. There was an empty space at the counter, so I ordered a highball and drank standing. In fact, it's 100 yen cheaper if you drink standing. The chilled highball gently runs though my body and I feel so relaxed. And, I ordered their special cooked canned food with another highball. They close at 10:30, so you can make it to the last train without problems - this is another reason I recommend place as the last stop.
"Rockfish"
2F, The 26th Paul Star Building, 7-2-14, Ginza, Chuo-ku, Tokyo
Phone: 03-5537-6900
"Rockfish"
2F, The 26th Paul Star Building, 7-2-14, Ginza, Chuo-ku, Tokyo
Phone: 03-5537-6900
This is something I must not forget to recommend to you. This is their special highball. As if he is reciting a charm, adding no ice, the bartender shakes the double Suntory Kaku bottle 43°, Wilkinson soda, and shaved lemon peels. I know the recipe and have seen him making it for many times, I can never make this magical drink as good as he can. The light taste makes you want to drink more. But, five glasses is equivalent to a half amount of 720ml Kaku bottle. So, drink in moderation.
The owner Mr. Maguchi keeps his perfect distance from customers. He's the best role-model of bartenders and this absolutely contributes to the nice atmosphere of this place. All their refined side dishes are produced by Mr. Maguchi. No wonder he publishes a recipe book. Here, the highball is great not to mention, but their side dishes are just fantastic. Now, let me introduce some of their side dishes to you.
"Oil Sardine"
The canned oil sardine is made by Takenaka, Kyoto. He takes the oil out, flies it with soy sauce and sake, and put some Japanese peppers on it. They do a bit of contrivance and change the canned food into fantastic side dishes. In his book "Kantsuma Deluxe," you can find a variety of recipes for canned food.
The canned oil sardine is made by Takenaka, Kyoto. He takes the oil out, flies it with soy sauce and sake, and put some Japanese peppers on it. They do a bit of contrivance and change the canned food into fantastic side dishes. In his book "Kantsuma Deluxe," you can find a variety of recipes for canned food.
"Shiraae (tofu and vegetables in a sesame sauce)"
I always order this food every time I go there. The sweet dried figs and salty raw ham are truly delicious. It also looks pretty and it's popular among ladies.
I always order this food every time I go there. The sweet dried figs and salty raw ham are truly delicious. It also looks pretty and it's popular among ladies.
"Corned beef"
It's just cut corned beef, but the taste changes with mayonnaise, mustard, and potato salad. In addition to what I have mentioned this time, they have more than 80 kinds of food! He says he cooks because he loves cooking, yet this number of the kinds of food are just speculacular.
Under the white lids, there're free peanuts, nori (seaweed), senbei (rice crackers), salted beans, or other seasonal food. They are so complete that I cannot believe they are free.
So, how was it? This time I only talked about how to spend a good time after shooting. There're a variety of things to photograph in Ginza, Yurakucho, and Shinbashi. If you happened to shoot in this area, please stop by at the three places I mentioned (following the order of hopping, if possible). Tokyo Exposure will continue to guide you to the stylish places.
... Now, I think I'm drunk.
... Now, I think I'm drunk.
