Shintomi-cho〈GINZA MACHiPON〉
The Wine Shop, run by a couple who graduated from a famous winery
Owner-chef Takayuki Ikeda and sommelier Machiko Ikeda are husband and wife couples who both worked at the wine izakaya restaurant Pont du Gard. Following the closure of that restaurant at the end of last year, they are now working together, rather than independently. Their spirit of "wanting to be a wine shop" is still alive and well in their new restaurant.
Adult plate
The idea for this dish came from a famous lunch spot in Higashi Ginza. "It's similar to cassoulet, and I came up with the idea of eating it while breaking it apart," says Chef Ikeda. The dish features lamb sausage, packed with the delicious flavor of meat, mashed potatoes, tender chicken confit, punchy garlic rice, and refreshing pickles. The name is also appealing. 2,500 yen.
Okukuji Egg Ufu Mayonnaise
A Parisian soufflé and a classic bistro appetizer. Rich and flavorful Okukuji eggs are soft-boiled to perfection. The homemade mayonnaise, made from scratch, has just the right amount of acidity to bring out the natural flavor of the ingredients. Each one costs 200 yen.
Stewed white offal and tripe
White offal and tripe stewed in aromatic vegetables and bouillon, served with couscous and finished with parsley sauce. Peperoncino Piccolo and a spicy oil made with two types of chili peppers with different spiciness and flavors add a touch of flavor. A warm dish that pairs well with wine. 1,200 yen.
"I like natural wines, but I'm not too particular about them. I have a good balance of wines, from everyday items to special occasions," says Machiko. The food is à la carte, and includes dishes that go well with wine, regardless of genre, from French to Italian. She is also attracted to charcuterie, omelets, pasta and charcoal grills, but her specialty is the adult plate.
"I love Pont du Gard's cassoulet, so I wanted to make it available at my new restaurant," says Chef Ikeda, who has put together a unique dish. Chicken confit, lamb sausage, and garlic rice are served on one plate, with a tomato cream sauce as a binder. "It's delicious even when mixed together," says Chef Ikeda. It's also easy on the wallet, so you'll want to keep coming back.
"I try to make the most of the ingredients in a simple way," says Chef Ikeda. 
In addition to table seating, there is also standing space near the entrance.
