July 2026One of the restaurants I’ve always wanted to visit, **Ginza Shinohara***Michelin Two Stars**Tabelog GOLD 2017-2026, awarded for 10 consecutive years**Tabelog Top 100 Restaurants, awarded in 2021, 2023, and 2025*Ranked 3rd in the Japanese cuisine category in Tokyo.The course is JPY 35,000.- **Appetizer** Ice bowl with edamame puree and fruit tomatoes. The beautiful ice bowl perfectly captures the essence of summer, and the flavor of the edamame was exceptional.- **Vinegared Dish** Sweet shrimp, sea urchin, summer vegetables. The cooking of the sweet shrimp was outstanding, plump, and exquisite.- **Soup** Sweet sea bream, nyumen (thin noodles), winter melon. The dashi broth was incredibly delicious, making this dish highly refined.- **Sashimi** Pike eel, young horse mackerel, flounder. The pike eel was freshly filleted and all were very tasty.- **Nigiri Sushi with Sweetfish** This was my first experience with sweetfish sushi, and it was absolutely fantastic.- **Grilled Eel Sushi** Not the usual grilled conger eel, but grilled eel, which was a rare and high-quality dish.- **King Crab (additional menu)** The plump king crab served with olive oil offered a new sensation.- **Deep-fried Sweetfish Heads**- **Grilled Dish** Hairy crab and scallops, fugu (pufferfish) jelly, yamamomo (Japanese peach), corn tofu. Dutch-style eggplant, duck meat, fish paste, deep-fried sweetfish with caviar. The presentation was wonderful, themed for Tanabata, and everything was truly delicious.- **Foie Gras Monaka** Raisin butter, foie gras, and rum jelly. This dish paired well with the additional sweet sake.- **Sweet Sake (additional menu)** Ten-sai sweet sake, with a mellow sweetness reminiscent of honey, layered with umami and acidity.- **Fried Dish** Deep-fried abalone, corn, and sweet potato. The deep-fried abalone was also rare and absolutely delicious.- **Soft-shelled Turtle Rice Porridge** The soft-shelled turtle was separated for making dashi and for eating, resulting in a rich and luxurious rice porridge.- **Wagyu Cutlet (additional menu)** A cutlet that captures the essence of Wagyu, simply exquisite.- **Rice Dish** Ginger rice, red miso soup, simmered vegetables, beef shigureni (simmered beef), and pickled vegetables. The aroma and flavor of ginger made this meal very enjoyable.- **Dessert** Water yokan (sweet jelly) and matcha. The yokan was smooth and melted in my mouth.This was the course content. Every dish was truly wonderful, reaffirming the greatness of Japanese cuisine! Chef Takemasa Shinohara’s personality was also remarkable, and the atmosphere among the staff was very pleasant.This is definitely one of the restaurants I want to visit again! In fact, I will definitely return. Haha.Thank you for a wonderful time. It was a great meal.
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