The air is brisk as I walk up to the doors of Ginza Red, a heavy strap across my shoulder, carrying a small notepad, my camera bag in hand. The exterior walls are a strangely minimalist red brick; oddly shaped ivory and ebony planters hiding the roots of adolescent bamboo line the matte black poles jutting up from the stone walkway, leading up to a lofty awning that eclipses the almost European-minded aesthetic of the patio outside.

Upon entering the lounge, the atmosphere is simultaneously both luxurious and upscale, while remaining inviting; a hearth for both lovers of sushi as well as young professionals. The bar, which sits directly to the right of the entrance, is pristinely shelved and loaded, sitting in a mutli-colored array of spirits from your favorite bottles and brands, to the more obscure entries amidst the top shelf. The immediate effect of seeing this immaculately poised bar amidst the sprawling room of lounge couches, high-top bar stools, and chairs aligning the wonderfully open kitchen, concoct an immediate sensation of high end professionalism. Giving rise to the notion of the tone and aura that Ginza Red oozes through it’s meticulously conscious décor; this isn’t a “bar”, this a place of sophisticated Japanese cuisine, cocktails and conversation, leave your pitchers of beer at home.

Despite the elegance of the design and interior of Ginza Red, it still remains inviting in the sense that it is honest with itself and the main demographic it serves—college students. Although you would probably feel out of place walking into Ginza Red wearing a T-shirt and sandals, the prices given the quality and composition of the food are astoundingly affordable to even the most frugal of budgets. As I took my seat to begin my meal- more on that in a minute- studying the menu, although the diversity of options are inherently small for that of a restaurant serving predominantly sushi, everything seemed to be reasonably priced with prices rivaling even your low end substitutes such as Mr. Robotos and Sumo Sabi.

As I began my meal consisting of  8 courses- a sampling course of the various styles and execution of a variety of uniquely crafted culinary fusions- the first to arrive was the finely tender Amuse Bouche Trio; a three-act play consisting of “marinated mackerel & cucumber roll, rainbow carrot & chicken roll, and Beef tataki”. Followed by the Lobster Cocktail, an almost salad like structure of “florida lobster, fresh avocado, granny smith apple, cucumber, masago and ponzu jelee”, which was both excitedly acidic as well as interestingly muted with the mix of apples and cucumbers. Next was perhaps my favorite of the night, the exquisitely crafted Cauliflower Bisque; a soup consisting of “cauliflower, asparagus and fresh uni”, and admittedly although I am quite impartial to the taste of cauliflower I found myself overjoyed by the almost delightfully pulpy taste of the dish bringing to mind the buttery taste of mashed potatoes simply pureed and cut with cream and broth, the fresh uni being remarkably tender and simplistic.

The fourth course, Ginza Red Tacos, was a fusion dish of “grilled tuna, cabbage, carrots, avocado, pineapple and tangy ginger puree” served on warm tortillas made with pancake-esque batter allowing the medley of ingredients to contain a variety of textures and tastes ranging from chewy, tough, sweet, acidic, and salty forming a harmony of flavor with every bite. Easily my second favorite course on the menu was the Hasami-age or “tempura fried zucchini, eggplant, shiitake mushroom w/ground shrimp and sweet soy”. Although a bit oily and hot upon serving, the zucchini was surprisingly tender, accompanied by slices of lemon for an extra shot of flavor and acidity.

The sushi roll for the night consisted of a variety of pieces, together called the Rainbow Roll comprised of “tuna, salmon, yellowtail, snapper, masago, tamago, asparagus, shiitake, mushroom w/eel sauce & spicy mayo”. Although the roll was only three pieces, I found my self feeling overwhelmed by the size of the pieces; a testament to the large and filling portions distributed. The last dinner course to be served before dessert was the house dubbed, “Surf n’Turf” an entrée even opponents of Japanese cuisine could appreciate consisting of an almost meatloaf “kobe chopped steak” that is both impossibly tender as well as marinated and cured in what seems to be a cream like gravy- think pate- served alongside seared salmon with a mango glazed puree.

With the final course being a Yuzu Cheesecake soufflé, topped with tapioca, star fruit, kiwi and irresistibly delectable strawberry compote, the cheesecake was refreshingly fluffy, reverting back into a creamy yet slightly tart dessert upon eating; an interesting mixture of forms and textures like water and ice.

With Ginza Red’s upscale aesthetic and chic, new-wave vibe, it serves as a quality restaurant and lounge for all from the average student celebrating a birthday with friends, to the young professional wanting a good drink and conversation (try the Mt. Fuji!) to middle-aged husbands and wives looking to try something new. In line with the Japanese inspired cuisine and décor, the essence of Ginza Red lies in it’s minimalist ideology and culinary harmony.