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Owner's Message
The Grill and Wine bar Arossa in Shibuya which holds a whole selection of Austrailian wine will soon reach their seventh year in business.It has been four and a half years since I started to work here, and because of the big staff change we had two and a half years ago, we went through many struggles to make the restaurant what it is today. I feel as though this restaurant has been through a lot and for those times that I was frustrated and was not thoughtful to my co- workers, I would like to say a big thank you to them. And to those customers who have supported us this whole time until now, I give my appreciation. We always try to think like the customers so that we can keep this place comfortable at all times and to make it a place that everyone will want to come back to. We always enjoy hearing people say, ?eWe had a great time here?f.?@Our restaurant in Ginza is centered on New Zealand wine and food. We would like to introduce New Zealand's grass fed lamb and beef which are not well known by the world yet. Our goal is to spread the world of New Zealand's great foods and hope to see more openings of New Zealand-based restaurants in Japan.
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Food Concept
The Maori people of New Zealand say their food has an "earthy taste". Together with British, Scottish and Asian influences, Maori cuisine was combined with these different styles, creating the New Zealand cuisine that exists today. At Ginza Arrosa, we use grass-fed lamb and beef which are all cooked in different ways, to bring out the best of each part of the meat. For the roast beef, we use New Zealand grass fed cattle. Unlike other cows that are brought up eating different kinds of foods, grass fed cows are fed only fresh grass, thanks to the natural environment they live in. That is why the flavor is like no other, and we are able to enjoy the real natural taste of beef. Grass fed beef doesn't offer that juicy taste of fatty marbled beef which is grain fed, but by grilling it slowly on low heat, even without the fat, we are able to create that juiciness of the beef. We do, also offer grain fed beef which is beautifully marbled, a characteristic of New Zealand grain fed beef. We offer the beef roasted, or in a salad style and even smoked. And last but not least, to recreate the feast of the Maori people, called the "Hangi" (wrapping all sorts of foods in banana leaves, then along with small rocks, roasting it underground, for a long period of time) after long periods of contemplation, we finally were able to succeed by cooking it in a Le Cruesse pot on the 8th floor of the building. There is no taste like it. We also offer green lip mussels and little neck clams of New Zealand and recreate the recipes of the Edmond cookbook, into an Arrosa style. Of course, with fresh vegetables from Asano farm, we offer a whole variety of vegetarian dishes. The chef who worked at a vegetarian restaurant in Europe and Southeast Asia is good with his vegetables. So, enjoy this New Zealand earthy taste you can't find anywhere else.
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New Zealand Wine
Becoming extremely popular nowadays is New Zealand wine, which are made in small boutique wineries compared to the usual large wineries. The history of New Zealand wine is short, but thanks to the great weather and environment, they have become some of the best tasting unique wines. Arrosa Ginza holds over 300 wines including 100 different kinds of their original imported wine. At Arrosa Shibuya, to enjoy New Zealand wine to its fullest, we offer 10 differents kinds of white wine, and 15 of red, by the glass. Every day, different bottles are opened. A fun surprise every time, along with the great food.
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