The 88th edition of [Echigo Robata and Snow Country Local Sake Chiibou] x Ginjo Gokujo Yoshinogawa
Happy New Year 2026! We look forward to your continued support of "Tipsy OneDish" this year as well.
This year, we'll once again bring you a comprehensive guide to delicious restaurants in Niigata Prefecture and their pairings with Yoshinogawa's top recommended sake! We'll also be uncovering professional techniques and sharing easy ways to enhance your dining experience, so don't miss out!
We hope you will enjoy our delicious sake, Yoshinogawa.
In this segment, "Tipsy OneDish," we visit restaurants and bars throughout Niigata Prefecture and ask them to come up with snacks that pair well with Yoshinogawa sake. This year's first featured restaurant is located in Nagaoka City.Echigo Robata and Yukiguni Local Sake ChiibouThis is [Name of chef]. This time, we had him prepare dishes that pair well with "Ginjo Gokujo Yoshinogawa," the flagship brand of Yoshinogawa!
This sake, "Ginjo Gokujo Yoshinogawa," is a sake that has continued the "ginjo brewing" method, considered the foundation of sake brewing, even during the post-war era when rice was scarce, passing down its techniques. It is a special ginjo sake brewed using 100% locally contract-grown sake rice, "Gohyakumangoku." Its gentle ginjo aroma and clear, refreshing taste will impress even the most discerning sake connoisseurs.
And the person who prepared the dishes for this occasion was from Nagaoka CityEchigo Robata and Yukiguni Local Sake ChiibouThis is "[Name of restaurant]". It is located in a residential area a little distance from Nagaoka Station, but it is a popular restaurant with many local regulars. Also, it seems that many visitors from outside the prefecture who come once are drawn to its charm and come back again and again, becoming regulars.Masashi SuzukiAfter training in various places such as Tokyo, Osaka, and Yokohama, he returned to Niigata. At that time, he developed a strong desire to "share more of Niigata's charm with customers," and at his restaurant, he offers a variety of dishes, mainly Echigo robatayaki (fireside grilling), using local ingredients smoked with rice straw, which customers can enjoy with delicious Niigata local sake.
For our first dish of the year, we asked them to prepare "Whole Cabbage Steak," a dish that pairs well with Yoshinogawa's flagship sake, "Ginjo Gokujo Yoshinogawa." It's a visually impressive dish, and a classic seasonal vegetable takes center stage in this recipe.
Now, let's get straight to the recipe!
★Ingredients★ (2 servings)
・Chinese cabbage: 300g
・Salted kelp: 5g
Garlic (sliced): 15g
Soy sauce: 10g
・Ginjo Gokujo Yoshinogawa (sake): 50cc
・Oil: 50g
<How to make>
1. Cut the Chinese cabbage in half.
POINT: Leave the core intact!
2. Add oil to a frying pan and heat over medium heat. Place the halved cabbage pieces cut-side down and brown them.
3. Flip it over and brown it evenly.
4. Add more oil and sliced garlic to infuse the flavor.
POINT: Use low heat!
5. Add the salted kelp and the premium Yoshinogawa sake.
6. Add the soy sauce and coat the cabbage with it.
7. Once plated, it's done!
Chinese cabbage is a staple vegetable often used in hot pot dishes during this season. While it's usually boiled or simmered, this time we're going to cook it by grilling it! Chinese cabbage pairs very well with oil, and the umami of salted kelp melts into the soy sauce, with a hint of garlic, bringing out the sweetness of the tender cabbage. The refreshing aroma and clean, crisp finish of "Ginjo Gokujo Yoshinogawa" beautifully complements the sweetness and umami of the cabbage, leaving a pleasant aftertaste.
Owner Masaru Suzuki recommends serving the premium Ginjo Yoshinogawa sake at room temperature. He said that the cabbage steak, enjoyed with the sake's soft texture and lingering aftertaste, allows you to fully appreciate the comfort and satisfaction that the sake brings! So please enjoy it at the restaurant.
• Whole Cabbage Steak: 800 yen (tax included) *Limited time offer
And here's another recommendation from the shop!!
Echigo Robata Assortment ¥2,700 (tax included)
(Photo: Onion, shiitake mushroom, tongue, chicken, Koshiji pork)
The Koshiji pork, produced in Koshiji, Nagaoka City, is grilled with local Echigo miso, while the tongue and chicken are smoked using rice straw. The garlic paste-based sauce is also carefully crafted, and the garlic is grown using sake lees, a by-product of sake brewing, as compost. The plate is packed with other carefully selected fermented foods! Of course, sake is also fermented, so the pairing is a given. Each ingredient has a distinct flavor, and the crisp taste of Ginjo Gokujo Yoshinogawa further enhances the deliciousness of the dishes. Please enjoy it along with the restaurant's atmosphere.
The details of this event will be broadcast on NST from 6 PM on Saturday, January 17th.Smile StadiumIt will be broadcast within "[program name]!". It will only be broadcast within Niigata Prefecture. For those outside the prefecture, please check the YouTube channel "I love Niigata! ChannelYou can view it at [link/website].
「Echigo Robata and Yukiguni Local Sake Chiibou」
[Address] 1-3-13 Horikane, Nagaoka City, Niigata Prefecture
[Telephone] 0258-35-7229
[Business Hours]
Tuesday to Sunday, public holidays, and the day before public holidays: 17:00 to 0:00 the following day (Food last order: 23:00, Drinks last order: 23:30)
[Regular holidays]
Monday (or the following day if Monday is a public holiday)