In July, Ginza Shinohara embraces the theme of the old lunar Tanabata festival.A refreshing dish featuring edamame puree and tomatoes served in an ice bowl, perfect for the hot season.The traditional Kaji leaves always make an appearance during Tanabata. Underneath the large leaves, you'll find sweet shrimp and red sea urchin, garnished with watermelon pickles cut into strips and scattered with small purple flowers.(In the bowl) A delicate dish of winter melon and sweet sea bream noodles.(For sashimi) Sea eel, octopus, and yokowara (young tuna). Currently, sourcing fish is challenging for Ginza Shinohara.The sweetfish is served as sushi, expertly crafted by the chef himself.As an additional menu item, we enjoyed magnificent king crab.- July's HassunThis month’s presentation features Kaji leaves and five-colored threads, along with a decorative yokobue (side flute), adding a touch of luxury. The core concept remains unchanged, yet the creativity in updating the presentation each year is truly impressive.- Hairy crab and scallop in a delicate vinegar jelly- Red wine marinated yamamomo (Japanese peach)- Fugu (pufferfish) in jelly- Fried squid and eggplant in Dutch style- Grilled Shonai wheat gluten with cheese- Tempura of awa gluten- Corn tofu with duckNext, we had deep-fried sweetfish served with caviar and sour cream, hand-delivered alongside foie gras monaka (wafer).The fried items included deep-fried abalone, corn tempura, and sweet potato simmered in cedar.Following that, we enjoyed soft-shelled turtle porridge, served hot in a clay pot. The broth was rich and flavorful, and we savored it while blowing on it to cool it down.Here comes the second additional dish, Hida beef A5 tenderloin grilled over charcoal.Although I was quite full from the porridge, I made sure to enjoy a hearty final dish of new ginger rice.For dessert, we had mizu yokan (sweet red bean jelly), beautifully cut by Tanaka-san.On this day, I thoroughly enjoyed the creativity and passion that Ginza Shinohara puts into their dishes. Inspired by Tanabata, I felt a desire to make a wish upon a star.Tanaka-san, who has created a calm atmosphere, will be leaving at the end of July. While it will be sad to see him go, I look forward to his new restaurant opening in Tokyo next year.It was a great meal.
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