{"id":1402,"date":"2014-04-01T11:00:18","date_gmt":"2014-04-01T02:00:18","guid":{"rendered":"http:\/\/ginzaofficial.sakura.ne.jp\/?p=1402"},"modified":"2015-05-28T19:00:46","modified_gmt":"2015-05-28T10:00:46","slug":"%e7%9f%b3%e5%80%89-%e6%82%a0%e5%90%89x%e9%ab%98%e5%b6%8b-%e3%81%a1%e3%81%95%e5%ad%90","status":"publish","type":"post","link":"https:\/\/www.ginza.jp\/en\/connective\/1402","title":{"rendered":"Yukichi Ishikura \u00d7 Chisako Takashima"},"content":{"rendered":"

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The name Tsubame Grill comes from the \u201cTokyo Tsubame\u201d that was the first train departing from Tokyo station<\/h4>\n
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Takashima<\/dt>\n
I\u2019ve been a big fan of Tsubame Grill hamburger steaks since I was little, and my parents often took me there. It was such a treat.<\/dd>\n
Ishikura<\/dt>\n
Thank you.<\/dd>\n
Takashima<\/dt>\n
First let me ask you about the origin of the restaurant\u2019s name. It\u2019s a very interesting name. Actually, when I was little, I thought it was \u201cTsubame Gururi.\u201d (\u201cGrill\u201d is pronounced \u201cgu-ri-ru\u201d in Japanese. \u201cGu-ru-ri\u201d means to go round and round.)<\/dd>\n
Ishikura<\/dt>\n
Is that so? (laughs)<\/dd>\n
Takashima<\/dt>\n
Apparently everyone thought I was being silly, but I really thought it was \u201cGururi.\u201d Then one day I looked at the sign more closely, and was shocked to read \u201cTsubame Grill.\u201d<\/dd>\n
Ishikura<\/dt>\n
The name comes from the days of the National Railways. There was a Tokaido Line called \u201cTokkyu Tsubame.\u201d<\/dd>\n
Takashima<\/dt>\n
Where did it go to?<\/dd>\n
Ishikura<\/dt>\n
To Tokyo and Osaka. Until then, we had been selling Japanese sweets and fruit at the Shimbashi station, and were kind of like a tourist information counter. Well, there weren\u2019t so many visitors at the time, really. Around that time, we heard that train stations in Western countries had restaurants that served food inside the station, so we copied them and opened our own. Getting back to the Tokkyu Tsubame, the Tsubame train did not actually stop at Shimbashi station. The locals wanted it to stop there and started a campaign, which is why we called our restaurant \u201cTsubame Grill.\u201d<\/dd>\n
Takashima<\/dt>\n
That was in 1930?<\/dd>\n
Ishikura<\/dt>\n
We were actually running the restaurant before that, but there is no record of it. So, the founding year was set as 1930, which was the year we named it \u201cTsubame Grill.\u201d<\/dd>\n
Takashima<\/dt>\n
That makes this the 84th year. When was the hamburger steak that is the featured dish created?<\/dd>\n
Ishikura<\/dt>\n
In 1974. It was created it to make a dish that would become a main attraction.<\/dd>\n
Takashima<\/dt>\n
Am I correct that it was Tsubame Grill that first thought of wrapping it in aluminum foil?<\/dd>\n
Ishikura<\/dt>\n
Yes, that\u2019s correct. Fortunately, it remains a popular dish.<\/dd>\n<\/dl>\n<\/div>\n
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I don\u2019t want to lie to customers, I want to be honest<\/h4>\n
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Takashima<\/dt>\n
Is there anything you are particular about in running the restaurant?<\/dd>\n
Ishikura<\/dt>\n
Being honest. Western food is all about the ingredients. Choose your ingredients, follow the theory, make it carefully and it will taste good.<\/dd>\n
Takashima<\/dt>\n
Food safety has become a really delicate issue.<\/dd>\n
Ishikura<\/dt>\n
As a matter of fact, when I took over the restaurant in 1945, it was on the brink of closing.<\/dd>\n
Takashima<\/dt>\n
No kidding?!<\/dd>\n
Ishikura<\/dt>\n
So, I envied long-standing shops. We often served lunch to the grandfather of Shinichi Tanizawa (president of Ginza Tanizawa), the current chairman of the Ginza Street Association. His grandfather talked with us often. He laughed and said, \u201cIt\u2019s not that long-standing shops are doing anything particularly different. Ginza is the place where you just continue operating a decent business you wouldn\u2019t be ashamed to show your friends.\u201d<\/dd>\n
Takashima<\/dt>\n
That makes sense.<\/dd>\n
Ishikura<\/dt>\n
When I thought about it then, I realized that what we were making at the restaurant at the time had not been perfected. The sauce symbolized this. The sauce is actually the most expensive part. Of course you can cut costs by using MSG, but I did not want to use them; I did not want to lie. This is why we are still around today.<\/dd>\n
Takashima<\/dt>\n
In that sense, it is extremely difficult to operate a business in Ginza, but it will be a business customers can trust.<\/dd>\n
Ishikura<\/dt>\n
I think Ginza must be the place with the most customers that actually get it. If we strive earnestly, they will know. This makes me happy.<\/dd>\n<\/dl>\n<\/div>\n

<\/p>\n

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Tsubameya, a restaurant that serves fresh lean meat from domestic cows purchased whole<\/h4>\n
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Takashima<\/dt>\n
When did you open Tsubameya, the restaurant we are in now?<\/dd>\n
Ishikura<\/dt>\n
Last year in October, 2013. The concept and menu differ from those of Tsubame Grill. This is a restaurant for having delicious lean beef. We also serve hamburgers made with 100% beef p\u00e2t\u00e9. A strength of the restaurant is that we buy whole domestic cattle so that we can offer cuts of beef from various parts at a reasonable price. I think many places serve meat that has been frozen, but we do not.<\/dd>\n
Takashima<\/dt>\n
Really? I would love to try some!<\/dd>\n
Ishikura<\/dt>\n
Of course we do not serve any pre-frozen meat. We buy about two head of cattle a day.<\/dd>\n
Takashima<\/dt>\n
I actually had a 360 g steak yesterday. I cannot live without meat. I especially love chuck beef. I even go so far as to have it shipped to me.<\/dd>\n
Ishikura<\/dt>\n
Really great meat can give you power and make you feel great the next morning. This dish was just prepared. Please try it. This is the Japanese Black cattle lean beef grilled steak.<\/dd>\n
Takashima<\/dt>\n
Wow! This is fantastic! Thank you.<\/dd>\n
Ishikura<\/dt>\n
Try it with these steak sauces. Have horseradish, yuzu-pepper or mustard as you like.<\/dd>\n
Takashima<\/dt>\n
This is totally different from the regular Tsubame Grill. I feel motivated now (laughs). Mmm, this is just delicious!<\/dd>\n
Ishikura<\/dt>\n
It has a great meat flavor, doesn\u2019t it?<\/dd>\n
Takashima<\/dt>\n
I chew and chew and it continues to have a rich meat flavor. If this were marbled beef, it would melt in your mouth right away and leave a fatty aftertaste. This, on the other hand, is truly outstanding!<\/dd>\n<\/dl>\n<\/div>\n
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I always remember the words, \u201cGinza is the place where you just continue operating a decent business you wouldn\u2019t be ashamed to show your friends.\u201d<\/h4>\n
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Takashima<\/dt>\n
Lastly, can you give us a message on Ginza?<\/dd>\n
Ishikura<\/dt>\n
I mentioned earlier the words of Shinichi Tanizawa\u2019s grandfather<\/p>\n

This goes for my grandfather as well, but everyone started a business here because they admired Ginza. And newcomers have continued arriving both today and in the past. And we learn from these new folks. I want this energy to continue forever. I am also the director of the Ginza Ryoinkumiai (association of eating and drinking establishments in Ginza), that is comprised of 360 businesses in Ginza. The members are not all from veteran shops. There is even one man who quit a salaried position to start up his own bar a few years ago. I think Ginza accepts all types of people to a greater degree than other districts.<\/dd>\n

Takashima<\/dt>\n
Yes, but there\u2019s a very high turnover rate. I feel like business must be very difficult.<\/dd>\n
Ishikura<\/dt>\n
Certainly. The people who start up a business here are usually those who have seen a certain measure of success, but oddly enough, those who continue their previous style are slowly weeded out. I guess they need to find a way to blend in with the style and culture of Ginza.<\/dd>\n<\/dl>\n<\/div>\n
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The next guest will be\u2026<\/h4>\n
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Takashima<\/dt>\n
Could you tell us about the next guest?<\/dd>\n
Ishikura<\/dt>\n
It\u2019s Seiko Yamada, the representative of Gallery Seizan. She is participating in the gallery event that is held in Ginza, and makes every effort to enliven the art world in Japan. I am sure you will hear many interesting stories about art.<\/dd>\n<\/dl>\n<\/div>\n
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Chisako Takashima<\/h4>\n

Violinist. Takashima started taking violin lessons from the age of 6. After a successful career abroad, she moved her home base to Japan, where she currently performs in concerts across the country. Highly noted for her character in TV and radio appearances, she has currently opened up her career to more diverse fields with an unchanged focus on her profession.<\/p>\n

Official website of Chisako Takashima<\/a>\n<\/div>\n

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Yukichi Ishikura<\/h4>\n

President of Tsubame Grill, founded in 1930. Since its founding, this Western-style restaurant has continued serving genuine dishes, going to any expense to prioritize the great taste of the ingredients. Ishikura is also the director of the Ginza Ryoinkumiai (association of eating and drinking establishments in Ginza), and strives every day to energize Ginza. Enjoys golf and making model railroads. Sometimes makes model railroads together with his grandchildren.<\/p>\n

Tsubame Grill Website<\/a>
\nTsubameya Website<\/a>\n<\/div>\n

Writer: Interviewer\/writer: Mikiko Okai\u3000\u3000Interview location: Tsubameya<\/p>\n<\/div>\n

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Sorry, this entry is only available in Japanese.<\/p>\n","protected":false},"author":1,"featured_media":1824,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[14],"tags":[],"_links":{"self":[{"href":"https:\/\/www.ginza.jp\/en\/wp-json\/wp\/v2\/posts\/1402"}],"collection":[{"href":"https:\/\/www.ginza.jp\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ginza.jp\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ginza.jp\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ginza.jp\/en\/wp-json\/wp\/v2\/comments?post=1402"}],"version-history":[{"count":0,"href":"https:\/\/www.ginza.jp\/en\/wp-json\/wp\/v2\/posts\/1402\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ginza.jp\/en\/wp-json\/wp\/v2\/media\/1824"}],"wp:attachment":[{"href":"https:\/\/www.ginza.jp\/en\/wp-json\/wp\/v2\/media?parent=1402"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ginza.jp\/en\/wp-json\/wp\/v2\/categories?post=1402"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ginza.jp\/en\/wp-json\/wp\/v2\/tags?post=1402"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}