A long-established restaurant founded in 1935 specializing in blowfish: Nidanbiki, a traditional method of carving sashimi.<\/h4>\n\n\n- Takashima<\/dt>\n
- For how many generations have you been in business?<\/dd>\n
- Yamane<\/dt>\n
- Although I am the second son, I inherited the family business, so that makes me the fourth generation.<\/dd>\n
- Takashima<\/dt>\n
- Have you always been located in Ginza?<\/dd>\n
- Yamane<\/dt>\n
- No, our restaurant was first established in Fukuoka in 1935 (Showa 10). We moved to Ginza later in 1954 (Showa 29), so we were already in Ginza in the times of our founder.<\/dd>\n
- Takashima<\/dt>\n
- I\u2019ve been told that your blowfish fritters were first served in Ginza.<\/dd>\n
- Yamane<\/dt>\n
- Yes, Yamane\u2019s blowfish fritters were invented by the oo-okami (senior proprietress) and okami (proprietress). As we serve a lot of sashimi, we always end up with a great amount of the bony parts of the blowfish, which was originally deep fried to be consumed by our culinary staff. But because the fritters were so tasty, they eventually appeared on our menu.<\/dd>\n
- Takashima<\/dt>\n
- I see. I love oily dishes. The blowfish does not have a strong flavor, so I am always delighted when fritters are served in the middle of a course dinner.<\/dd>\n
- Yamane<\/dt>\n
- Fortunately, our customers enjoy them too.<\/dd>\n
- Takashima<\/dt>\n
- The sashimi is presented beautifully. I recall that blowfish sashimi became popular after Mr. Shigeo Nagashima swept a piece up with his chopsticks and popped it into his mouth.<\/dd>\n
- Yamane<\/dt>\n
- Our sashimi is carved using a unique method called nidan-biki that makes each piece twice as thick as normal slices. I would imagine that it would be difficult to bite through our sashimi if it was eaten in that way. I make a second cut in each thinly carved slice. The sashimi is served with a sprinkle of finely chopped green onion.<\/dd>\n<\/dl>\n<\/div>\n\n
![](\"\/wp-content\/uploads\/Connect_40_01.jpg\")
\n<\/div>\n<\/div>\n\n\n![](\"\/wp-content\/uploads\/Connect_40_02.jpg\")
\n<\/div>\n\n![](\"\/wp-content\/uploads\/Connect_40_03.jpg\")
\n<\/div>\n<\/div>\n\nTokyo\u2019s strict \u201cBlowfish License.\u201d Occasional sore hands from the poison<\/h4>\n\n- Takashima<\/dt>\n
- I enjoy blowfish cuisine when I visit Shimonoseki for concerts, but it is such a luxury that I don\u2019t often have that opportunity\u2026<\/dd>\n
- Yamane<\/dt>\n
- Blowfish has the established image of being a luxury because the blowfish bought in Tokyo today is very expensive, but it was actually widely consumed by the common people in the Edo era.<\/dd>\n
- Takashima<\/dt>\n
- Really!<\/dd>\n
- Yamane<\/dt>\n
- Before the poison was studied, people ate the blowfish that they caught themselves. Now, we have a law that only allows those of us with licenses to prepare blowfish.<\/dd>\n
- Takashima<\/dt>\n
- Is it difficult to get the blowfish license?<\/dd>\n
- Yamane<\/dt>\n
- The exam for the license differs among local governments. Tokyo is one of the strictest. That is why, if you acquire your license in Tokyo, it is valid everywhere, while those who obtained their license outside of Tokyo must apply for the Tokyo license if they want to open a restaurant in Tokyo.<\/dd>\n
- Takashima<\/dt>\n
- Oh, I wasn\u2019t aware of that. How much poison does a blowfish have?<\/dd>\n
- Yamane<\/dt>\n
- All internal organs, including the ovary, liver and kidneys are all toxic. The poisonous parts vary depending on the species of blowfish, but basically, 40-50% of their body carries poison. Little is edible.<\/dd>\n
- Takashima<\/dt>\n
- Is it lethal?<\/dd>\n
- Yamane<\/dt>\n
- Well, it seems that some people used to enjoy the stimulus of just a little poison, but that is out of the question in Tokyo, in legal terms as well. People can die from suffocation by the poison.<\/dd>\n
- Takashima<\/dt>\n
- Oh no! And some people would try to eat it! I wonder if they had wanted to boast to others that they had survived the poison?<\/dd>\n
- Yamane<\/dt>\n
- I guess humans can be acquisitive. Of course, I have never tried eating the poison, but because I touch the poison every day, my hands are always sore, so I know that it is strong.<\/dd>\n<\/dl>\n<\/div>\n\n\n
![](\"\/wp-content\/uploads\/Connect_40_04.jpg\")
\n<\/div>\n\n![](\"\/wp-content\/uploads\/Connect_40_05.jpg\")
\n<\/div>\n<\/div>\n<\/p>\n
\nStriving to become a restaurant with a warm, homelike atmosphere: offering the hospitality that welcomes customers as family<\/h4>\n\n- Takashima<\/dt>\n
- As much as I would love to bring my family to Yamane, having seen the beautiful interior, I feel reluctant to have a family dinner here. With only private rooms, I would suppose that most of your customers come with their clients.<\/dd>\n
- Yamane<\/dt>\n
- It is true that many people come for business purposes, but families are very welcome. My parents had always said that they wanted to make our restaurant in Ginza a warm, homelike place. We have strived to offer the kind of hospitality that makes our customers to feel relaxed once they arrive at Yamane and we hope to continue this.<\/dd>\n
- Takashima<\/dt>\n
- Oh, but our little one is still very young.<\/dd>\n
- Yamane<\/dt>\n
- That is no problem at all. Our prefixed lunches start at around 1,500 yen when the blowfish is out of season. Please don\u2019t hesitate to come with your family.<\/dd>\n
- Takashima<\/dt>\n
- I think it might work. What would you recommend?<\/dd>\n
- Yamane<\/dt>\n
- Sashimi, definitely. I would recommend the blowfish course. Preparing blowfish requires time, so we ask our customers to decide on which course they will be having at the timing of their booking.<\/dd>\n
- Takashima<\/dt>\n
- Wonderful. I would really love to come one day.<\/dd>\n<\/dl>\n<\/div>\n\n
Hoping to conserve local festivals and business traditions, as a resident of Ginza<\/h4>\n\n\n- Takashima<\/dt>\n
- Before we close, may I ask you about your feelings for Ginza?<\/dd>\n
- Yamane<\/dt>\n
- I was born in Akasaka, but was brought up in Ginza and still live here. I have seen how it has changed over the years.<\/dd>\n
- Takashima<\/dt>\n
- It is so incredible that you have been living in Ginza all this time!<\/dd>\n
- Yamane<\/dt>\n
- Well, this area of Higashi-Ginza is one of the areas with the most offices in Ginza. However, the crowds may change if the Olympic Village is built in areas around Tsukiji when the Tokyo Olympics are held. This neighborhood will become full of people and we can enhance the security of the area accordingly.<\/dd>\n
- Takashima<\/dt>\n
- Do you have any special emotions for Ginza as a resident?<\/dd>\n
- Yamane<\/dt>\n
- I believe that Ginza is the kind of town that will evolve on its own. As residents, we can take good care of the network that we have and preserve local traditions, such as festivals, as well as business traditions that allow us to enjoy running our businesses. We can continue what we can, little by little.<\/dd>\n<\/dl>\n<\/div>\n\n
![](\"\/wp-content\/uploads\/Connect_40_06.jpg\")
\n<\/div>\n<\/div>\n\n![](\"\/wp-content\/uploads\/Connect_40_07.jpg\")
<\/p>\n\nChisako 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
- \n
- Takashima<\/dt>\n
- For how many generations have you been in business?<\/dd>\n
- Yamane<\/dt>\n
- Although I am the second son, I inherited the family business, so that makes me the fourth generation.<\/dd>\n
- Takashima<\/dt>\n
- Have you always been located in Ginza?<\/dd>\n
- Yamane<\/dt>\n
- No, our restaurant was first established in Fukuoka in 1935 (Showa 10). We moved to Ginza later in 1954 (Showa 29), so we were already in Ginza in the times of our founder.<\/dd>\n
- Takashima<\/dt>\n
- I\u2019ve been told that your blowfish fritters were first served in Ginza.<\/dd>\n
- Yamane<\/dt>\n
- Yes, Yamane\u2019s blowfish fritters were invented by the oo-okami (senior proprietress) and okami (proprietress). As we serve a lot of sashimi, we always end up with a great amount of the bony parts of the blowfish, which was originally deep fried to be consumed by our culinary staff. But because the fritters were so tasty, they eventually appeared on our menu.<\/dd>\n
- Takashima<\/dt>\n
- I see. I love oily dishes. The blowfish does not have a strong flavor, so I am always delighted when fritters are served in the middle of a course dinner.<\/dd>\n
- Yamane<\/dt>\n
- Fortunately, our customers enjoy them too.<\/dd>\n
- Takashima<\/dt>\n
- The sashimi is presented beautifully. I recall that blowfish sashimi became popular after Mr. Shigeo Nagashima swept a piece up with his chopsticks and popped it into his mouth.<\/dd>\n
- Yamane<\/dt>\n
- Our sashimi is carved using a unique method called nidan-biki that makes each piece twice as thick as normal slices. I would imagine that it would be difficult to bite through our sashimi if it was eaten in that way. I make a second cut in each thinly carved slice. The sashimi is served with a sprinkle of finely chopped green onion.<\/dd>\n<\/dl>\n<\/div>\n\n\n<\/div>\n<\/div>\n\n\n\n<\/div>\n\n\n<\/div>\n<\/div>\n\n
Tokyo\u2019s strict \u201cBlowfish License.\u201d Occasional sore hands from the poison<\/h4>\n
- \n
- Takashima<\/dt>\n
- I enjoy blowfish cuisine when I visit Shimonoseki for concerts, but it is such a luxury that I don\u2019t often have that opportunity\u2026<\/dd>\n
- Yamane<\/dt>\n
- Blowfish has the established image of being a luxury because the blowfish bought in Tokyo today is very expensive, but it was actually widely consumed by the common people in the Edo era.<\/dd>\n
- Takashima<\/dt>\n
- Really!<\/dd>\n
- Yamane<\/dt>\n
- Before the poison was studied, people ate the blowfish that they caught themselves. Now, we have a law that only allows those of us with licenses to prepare blowfish.<\/dd>\n
- Takashima<\/dt>\n
- Is it difficult to get the blowfish license?<\/dd>\n
- Yamane<\/dt>\n
- The exam for the license differs among local governments. Tokyo is one of the strictest. That is why, if you acquire your license in Tokyo, it is valid everywhere, while those who obtained their license outside of Tokyo must apply for the Tokyo license if they want to open a restaurant in Tokyo.<\/dd>\n
- Takashima<\/dt>\n
- Oh, I wasn\u2019t aware of that. How much poison does a blowfish have?<\/dd>\n
- Yamane<\/dt>\n
- All internal organs, including the ovary, liver and kidneys are all toxic. The poisonous parts vary depending on the species of blowfish, but basically, 40-50% of their body carries poison. Little is edible.<\/dd>\n
- Takashima<\/dt>\n
- Is it lethal?<\/dd>\n
- Yamane<\/dt>\n
- Well, it seems that some people used to enjoy the stimulus of just a little poison, but that is out of the question in Tokyo, in legal terms as well. People can die from suffocation by the poison.<\/dd>\n
- Takashima<\/dt>\n
- Oh no! And some people would try to eat it! I wonder if they had wanted to boast to others that they had survived the poison?<\/dd>\n
- Yamane<\/dt>\n
- I guess humans can be acquisitive. Of course, I have never tried eating the poison, but because I touch the poison every day, my hands are always sore, so I know that it is strong.<\/dd>\n<\/dl>\n<\/div>\n\n\n\n<\/div>\n\n\n<\/div>\n<\/div>\n
<\/p>\n
\nStriving to become a restaurant with a warm, homelike atmosphere: offering the hospitality that welcomes customers as family<\/h4>\n
- \n
- Takashima<\/dt>\n
- As much as I would love to bring my family to Yamane, having seen the beautiful interior, I feel reluctant to have a family dinner here. With only private rooms, I would suppose that most of your customers come with their clients.<\/dd>\n
- Yamane<\/dt>\n
- It is true that many people come for business purposes, but families are very welcome. My parents had always said that they wanted to make our restaurant in Ginza a warm, homelike place. We have strived to offer the kind of hospitality that makes our customers to feel relaxed once they arrive at Yamane and we hope to continue this.<\/dd>\n
- Takashima<\/dt>\n
- Oh, but our little one is still very young.<\/dd>\n
- Yamane<\/dt>\n
- That is no problem at all. Our prefixed lunches start at around 1,500 yen when the blowfish is out of season. Please don\u2019t hesitate to come with your family.<\/dd>\n
- Takashima<\/dt>\n
- I think it might work. What would you recommend?<\/dd>\n
- Yamane<\/dt>\n
- Sashimi, definitely. I would recommend the blowfish course. Preparing blowfish requires time, so we ask our customers to decide on which course they will be having at the timing of their booking.<\/dd>\n
- Takashima<\/dt>\n
- Wonderful. I would really love to come one day.<\/dd>\n<\/dl>\n<\/div>\n\n
Hoping to conserve local festivals and business traditions, as a resident of Ginza<\/h4>\n
\n- \n
- Takashima<\/dt>\n
- Before we close, may I ask you about your feelings for Ginza?<\/dd>\n
- Yamane<\/dt>\n
- I was born in Akasaka, but was brought up in Ginza and still live here. I have seen how it has changed over the years.<\/dd>\n
- Takashima<\/dt>\n
- It is so incredible that you have been living in Ginza all this time!<\/dd>\n
- Yamane<\/dt>\n
- Well, this area of Higashi-Ginza is one of the areas with the most offices in Ginza. However, the crowds may change if the Olympic Village is built in areas around Tsukiji when the Tokyo Olympics are held. This neighborhood will become full of people and we can enhance the security of the area accordingly.<\/dd>\n
- Takashima<\/dt>\n
- Do you have any special emotions for Ginza as a resident?<\/dd>\n
- Yamane<\/dt>\n
- I believe that Ginza is the kind of town that will evolve on its own. As residents, we can take good care of the network that we have and preserve local traditions, such as festivals, as well as business traditions that allow us to enjoy running our businesses. We can continue what we can, little by little.<\/dd>\n<\/dl>\n<\/div>\n\n\n<\/div>\n<\/div>\n\n<\/p>\n\n
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