Following my recent visit to Shimabukuro, I headed to Ginza Shinohara for lunch. I opted for the omakase menu. To start, a magnificent live crab was presented. I decided to add it to my course for an additional JPY 6500. There were also recommendations for Omi beef cutlet and caviar.The meal began with sashimi of conger eel and octopus, which was exceptionally delicious. Next was the grouper. The soup featured hairy crab and scallop dumplings, along with a smooth puree of matsutake mushrooms. The sweetfish was sourced from Gujo Hachiman and Takahara River. It was my first time trying it with a rice porridge made with yuzu, and it was delightful.Next came udon served in a bowl made of shaved ice, which was very refreshing. Then, boiled crab was served. It was tasty, but I wondered if it was necessary to add it to the meal.The highlight was the beautifully presented hassun, likely due to the upcoming holiday. It included steamed abalone, tuna, and omasum. The specialties featured foie gras in a monaka shell, simmered eel with winter melon, and a rice porridge with soft-shelled turtle and matsutake mushrooms. To finish off, we had rice balls with junsai in miso soup, and dessert was kuzumochi with matcha. The final course was light and refreshing.Overall, while the presentation felt a bit flashy and commercial, the flavors of the dishes were truly impressive. I would love to visit again when the opportunity arises.
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