【Return Visit】 2026.7 In July, during Tanabata at Shinohara. Once again, I was warmly welcomed by the chef, and the delightful Saturday feast began. I immediately enjoyed summer with the refreshing Edamame Purée served in a cool ice bowl. The Sea Bream and Winter Melon Soup was prepared in my favorite simmered noodle style, which really lifted my spirits. The Sashimi of Skipjack Tuna infused with the aroma of straw paired perfectly with Japanese sake. The Terao from Saga Prefecture (Junmai Daiginjo) was delicious. I might have had Grilled Sweetfish Nigiri for the first time in my life, made by the chef himself. I also tried the additional boiled King Crab. Squeezing sudachi and drizzling olive oil over it was possibly a first for me as well. Tanabata's Hassun Included were crab and scallop jelly, fugu (pufferfish) jelly, grilled duck, squid shinjo, eggplant in Dutch style, red wine-soaked yamamomo, corn tofu, and the refreshing deep-fried sweetfish with sour cream and bitterness—truly the best summer delicacy. The specialty Soft-Shelled Turtle was served bubbling in a rice porridge style. The freshly made Water Yokan from Tanba Dainagon had an exquisite softness and smoothness that can only be experienced in the restaurant. Its refined sweetness was irresistible. The new menu item, Hida Beef Rice Box with a fragrant charcoal aroma. When I opened the lid, the scent of charcoal wafted out. A delicious Sunday breakfast. What a lovely holiday. Ginza Shinohara is always a place where my spouse and I can enjoy the four seasons in Ginza, relaxing in style from start to finish.
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