In June 2026, I received a wonderful invitation for a private reservation at Ginza Ooishi. I entered the restaurant at noon and took a seat at the counter.The L-shaped long counter is quite rare to see. As expected in Ginza, the scale is impressive.I initially thought it would be a formal French dining experience, but the chef's warm personality created a space filled with smiles. The staff, while appearing to have a strong, athletic vibe reminiscent of a rugby team, displayed excellent teamwork.Each dish was explained in great detail. The chef openly shared his intentions, making it easy to appreciate the flavors.The portions were substantial, and I started to feel overwhelmed around the third dish. However, the refreshing cucumber soup and watermelon juice served in between reset my palate, allowing me to enjoy every bite until the end. (I believe the course structure was exquisite.) Even dishes that looked heavy were surprisingly light, yet rich in flavor, especially the lobster flan, gratin of rock oysters, and the abalone wrapped in pastry, which were truly delightful. I also loved the generous serving of caviar!The eel risotto and the mild curry were excellent as well, and I was able to enjoy various drinks during lunch. I even captured a lovely photo of Chef Ooishi and his son, making for a thoroughly satisfying lunch experience.It was a great meal! I definitely want to visit again in a different season. Here’s what I enjoyed: *Note: It’s long, but not as long as the Heart Sutra.*◯【Pairing】: 10 glasses x 30cc ordered ☆【Early Summer Menu】☆ Butter Tea (Bhutan) ◯ Champagne Collet Brut ☆ First Bonito and Caviar Gougère ◯ Rubaiyat Kôshu Sur Lie 2024 ☆ Fresh Sea Urchin and Red Shrimp Marinated in Consommé Jelly with Cauliflower Cream ☆ Lobster Flan with Nantua Sauce ◯ Minuty Prestige Rosé 2024 ☆ Gratin of Rock Oysters and Purple Sea Urchin with Béarnaise Sauce ◯ Domaine des Petits Quarts Anjou Blanc Mea Culpa ☆ Hassun - Vegetable Jelly - Jambon Persillé with Ravigote Sauce - Edamame Soup with Red Pepper Mousse ◯ Gokugen Junmai Daiginjo Okuhajiman & MINAKI ◯ Château Quincarnon Sauternes 2019 ☆ Sweetfish Spring Rolls with Cucumber Soup and Wasabi Sauce ☆ Foie Gras and American Cherry Monaka ◯ John Duval, 'Plexus' Barossa Marsanne/Roussanne/Viognier 2023 ☆ Baked Abalone and Caviar in Pastry with Celery Root Sauce ◯ Sylvain Morey Chassagne-Montrachet Blanc 2023 ☆ Watermelon Juice (with Lime Sorbet) ☆ Salt-Baked Lamb with Charcoal-Grilled Ribs and Stuffed Flower Zucchini Ratatouille ◯ Bouchard Père & Fils Chambolle-Musigny 2021 ☆ Eel Risotto with Kinome Salad and Truffle Scrambled Eggs ☆ Curry Rice (Vegetable Potage with Curry Flavor) ◯ Crémant de Loire Brut ☆ Soup de Fruits with Peach Aroma ☆ Freshly Made Shortcake with Miyazaki Mango ☆ Black Tea
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