{"id":5888,"date":"2016-07-01T10:00:27","date_gmt":"2016-07-01T01:00:27","guid":{"rendered":"https:\/\/www.ginza.jp\/?p=5888"},"modified":"2016-07-05T18:04:25","modified_gmt":"2016-07-05T09:04:25","slug":"%e5%8d%97%e6%a2%9d-%e5%8b%b2%e5%a4%abx%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\/5888","title":{"rendered":"Isao Nanjo\u00d7Chisako Takashima"},"content":{"rendered":"

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\n

A long-established Japanese restaurant in Ginza with many celebrity fans <\/h4>\n
\n
\n
Takashima<\/dt>\n
Since when have you been in business? <\/dd>\n
Nanjo<\/dt>\n
We were established in Showa 22 (1947), so we have been in business for 69 years now. <\/dd>\n
Takashima<\/dt>\n
Then, many of your customers must be dining here for quite a long time. <\/dd>\n
Nanjo<\/dt>\n
I am very grateful that some of our customers have dined with us for three generations. <\/dd>\n
Takashima<\/dt>\n
Where does the name \u201cSankame\u201d come from? <\/dd>\n
Nanjo <\/dt>\n
The restaurant was named by our founder. I have been told that he combined \u201ckame (\u4e80: tortoise)\u201d for good luck and \u201csan (\u4e09: three)\u201d because it is the character composing the names Mitsui (\u4e09\u4e95) and Mitsubishi (\u4e09\u83f1). I don\u2019t think there is a significant meaning to our name \u2013 it might as well been \u201cSantsuru (\u4e09\u9db4: three cranes)\u201d. <\/dd>\n
Takashima <\/dt>\n
I see (laughs). I\u2019ve noticed that you have many tortoise-related objects in the restaurant. <\/dd>\n
Nanjo <\/dt>\n
It is a collection of gifts from our customers. This one is a present from an apprentice of the renowned sculptor, Seibo Kitamura. <\/dd>\n
Takashima<\/dt>\n
That must be precious. How about this painting on the wall? <\/dd>\n
Nanjo<\/dt>\n
That is an original painted by Shutaro Matsumura. It is an illustration for the novel \u201cShitsurakuen (Paradise Lost)\u201d by Junichi Watanabe. Mr. Junichi Watanabe also came very often. <\/dd>\n
Takashima <\/dt>\n
Do many writers come here to eat?<\/dd>\n
Nanjo <\/dt>\n
Yes. Another literary figure that I can name is Mr. Shizuka Ijuin. He is a very soft-hearted person.<\/dd>\n<\/dl>\n<\/div>\n
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\n
\"\u9280\u5ea7\u4e09\u4e80<\/p>\n

Interior of Ginza Sankame<\/p>\n<\/div>\n

\"\u5c0f\u8aac\u300e\u5931\u697d\u5712\u300f\u306e\u633f\u7d75\u539f\u753b\"<\/p>\n

Original illustration from the novel \u201cShitsurakuen\u201d <\/p>\n<\/div>\n<\/div>\n

\n

Making it a rule to appreciate seasonal food and treat customers with sincerity<\/h4>\n
\n
Takashima <\/dt>\n
How many years have you been at the restaurant? <\/dd>\n
Nanjo<\/dt>\n
It should be about 60 years. I\u2019ve worked very diligently. My father (previous owner) would often yell at me (laughs bitterly). <\/dd>\n
Takashima <\/dt>\n
Are there any teachings of your father that you are mindful of? <\/dd>\n
Nanjo<\/dt>\n
My father always said, \u201cDon\u2019t deceive your customers. Don\u2019t sell anything you are not satisfied with, even if you have to dispose of it.\u201d I make it a rule to follow those words. At a restaurant where I happened to have dinner the other day, the tuna they served was introduced as being from Oma, but it was frozen (laughs bitterly). It couldn\u2019t possibly be from Oma. We should never lie to our customers. <\/dd>\n
Takashima<\/dt>\n
I see (laughs). What are your passions in terms of the dishes you serve or the ingredients you use? <\/dd>\n
Nanjo<\/dt>\n
I am committed to using seasonal ingredients. I believe that our business relies 90 percent on the ingredients we use. The skills of the chef are indeed important when it comes to arranging the ingredients in a tasty way, but the quality of the food say a lot. I make sure to find the finest ingredients. <\/dd>\n
Takashima<\/dt>\n
Do you select the ingredients yourself? <\/dd>\n
Nanjo<\/dt>\n
It would sound impressive if I could say that I make sure with my own eyes that we purchase the best ingredients, but the truth is that I am not an expert when it comes to the quality of ingredients. That is why I leave it in the hands of a professional fish retailer to make the selection. <\/dd>\n
Takashima<\/dt>\n
I see\u2026<\/dd>\n
Nanjo<\/dt>\n
A professional can identify where the fish was caught, just by looking at a slice of it. <\/dd>\n
Takashima<\/dt>\n
Really! That is amazing!<\/dd>\n
Nanjo<\/dt>\n
That is how it is. Therefore, it is best to leave the selection of ingredients to professionals. <\/dd>\n
Takashima<\/dt>\n
What would you like your customers to appreciate? <\/dd>\n
Nanjo <\/dt>\n
I would like our customers to appreciate the dishes we serve with their own tongue. For example, we use blue fin tuna for our maguro sashimi, but that should be no surprise. I am uncomfortable with the idea of boasting to customers where the tuna comes and showering them with our whole store of knowledge. Still, some customers can be very brand-conscious. I would prefer that they judged the food with their own palate. <\/dd>\n
Takashima<\/dt>\n
Many restaurants like to make a statement about what they use. <\/dd>\n
Nanjo<\/dt>\n
I believe that is a behind-the-scenes story that does not have to be told if you are not asked. <\/dd>\n<\/dl>\n<\/div>\n
\n
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<\/p>\n

\n

Nurturing the soul by appreciating the fine arts and music. <\/h4>\n
\n
Takashima <\/dt>\n
Do you have any favorite pastimes? <\/dd>\n
Nanjo<\/dt>\n
I enjoy listening to classical music and seeing paintings. When I go to an exhibition, I often stand in front of a painting and wonder which musical piece I could pair with it. I\u2019ve thought about what would go best with Ginza, and I\u2019ve arrived at the conclusion that \u201cDivertimento\u201d might be the best match. What do you think? <\/dd>\n
Takashima<\/dt>\n
Do you mean \u201cDivertimento\u201d by Mozart? That is a vibrant piece, isn\u2019t it? My image of Ginza is a mixture of the state-of-the-art and long-established businesses, so I would also suggest Gershwin. <\/dd>\n
Nanjo<\/dt>\n
I see. That is interesting. <\/dd>\n
Takashima <\/dt>\n
Do you play any instruments? <\/dd>\n
Nanjo <\/dt>\n
Oh no. I am just a listener. <\/dd>\n
Takashima<\/dt>\n
That is the best way to enjoy music (laughs). <\/dd>\n
Nanjo<\/dt>\n
My belief is that our bodies are in need of two types of things. One nourishes the flesh and the other nurtures the soul. If we don\u2019t have a good balance of both, we are bound to become malnourished.<\/dd>\n
Takashima<\/dt>\n
Then I am completely malnourished (laughs)! <\/dd>\n
Nanjo<\/dt>\n
I don\u2019t have much money, but I am spiritually rich (laughs). <\/dd>\n
Takashima <\/dt>\n
That is wonderful. I think Japanese cuisine is similar to artwork. The presentation of seasons is beautiful. Do you gain hints from your appreciation of the fine arts? <\/dd>\n
Nanjo <\/dt>\n
Yes. Paintings are inspiring. I enjoy imagining what is not visible in the picture \u2013 what has not been drawn within the frames. For example, I would imagine a field of flowers spreading outside the frames. <\/dd>\n
Takashima<\/dt>\n
That has never even occurred to my mind! It is always the price tags that catches my eye (laughs). <\/dd>\n<\/dl>\n<\/div>\n
\n
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\n

In pursuit of a genuinely beautiful Ginza <\/h4>\n
\n
\n
Takashima<\/dt>\n
Before we close, please tell me about your passion for Ginza. <\/dd>\n
Nanjo <\/dt>\n
Since we are a street-level store, I toss water on the street in front of our restaurant and sweep it every morning. I have developed a fondness for Ginza that almost makes me want to clean the street with a rag. I wish that everyone working in Ginza would share that kind of love for the town. Mr. Arata Watanabe of \u201cIchibankan\u201d in Ginza 5-chome sweeps the entire 5-chome area. <\/dd>\n
Takashima <\/dt>\n
That is impressive. <\/dd>\n
Nanjo<\/dt>\n
That is something that can be done only from love for a place. When I see someone cleaning the streets, I make sure to pay them respect by saying, \u201cThank you.\u201d It is very encouraging to know that someone notices your deeds. Ginza is a pretty town, but not beautiful. When you go to the countryside, you can find flower beds planted by storeowners in front of their stores. They don\u2019t keep the streets clean to make money, but simply from their love for the place. Such encounters make me feel that I have witnessed true beauty. I would hope for Ginza to pursue such genuine beauty. <\/dd>\n<\/dl>\n<\/div>\n
\"\"<\/div>\n<\/div>\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

Chisako Takashima official website <\/a><\/p>\n<\/div>\n

\n

Isao Nanjo <\/h4>\n

Owner of \u201cGinza Sankame\u201d. After his apprenticeship at \u201cKansai Kappo Izui,\u201d he continued his training at \u201cGinza Sankame\u201d from 1955. He fascinates those who come to dine with seasonal cuisine as well as his unpretentiousness and subtle thoughtfulness. <\/p>\n<\/div>\n

Written by Mikiko Okai; Place of interview: Ginza Sankame <\/p>\n<\/div>\n

\"MUSE\u301c12<\/p>\n
\n

Released! A new album by Chisako Takashima 12 Violinists: MUSE -12 Precious Harmony-<\/h4>\n

Chisako Takashima 12 Violinists have released their first album in four years: MUSE -12 Precious Harmony-.
\nThis diverse album celebrates the 12 Violinists\u2019 tenth year with many classical numbers.
\nWith three original pieces, including \u201cSPLASH!!!,\u201d a novel number written and co-performed by Sukimaswitch, the album comprises twelve numbers. <\/p>\n

Click here for details, including information on individual numbers. <\/a><\/p>\n<\/div>\n<\/div>\n

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