"Ginza Shinohara" is a Japanese restaurant located about a 2-minute walk from Ginza Ichome Station in Chuo City, Tokyo, situated on the basement floor of a building. It has been awarded "GOLD" and recognized as one of the "Top 100 Japanese Restaurants in Tokyo" on Tabelog for five consecutive years, and it has also received two Michelin stars.This was my first visit in about two years. The food, the tableware, the presentation, and the seasonal themes were all truly impressive. This time, the theme was the "Obon" festival. The dishes were different from my last visit, and everything was delicious and enjoyable! About a week before my visit, while browsing OMAKASE, I unexpectedly found an opening for the Obon lunch! I had to make a reservation.I booked the "Omakase Course" (JPY 35,000).Course Contents:- Japanese tea- Corn puree- Lotus root tofu in a bamboo tube- Mozuku seaweed in vinegar in a bamboo tube- Poached conger eel and octopus with octopus eggs on a lotus leaf platter- Grilled octopus tentacles- Sashimi of grouper and jelly- Crab and okra soup- Grilled sweetfish from Nagara River and Takahara River- Udon noodles with natural yam served in an ice bowl- Fried sweetfish heads and bones- Extra king crab- Obon-style hassun: duck, turban shell with sea urchin, omasum, abalone, and figs- Fried matsutake mushrooms- Foie gras and rum raisin butter monaka- Grilled eel with soft-shelled turtle soup- Extra Omi beef tenderloin cutlet- Shirasu and kombu rice balls, miso soup, and pickles- Kuzumochi- Matcha- Extra bentoFirst, I was served cold Japanese tea. It was rich and delicious, perfectly refreshing before the meal!The corn puree was sweet and rich. Summer is definitely the season for corn.Then came the lotus leaf platter!Two bamboo tubes were stacked, topped with a large lotus leaf, showcasing the poached conger eel and other dishes. My excitement peaked the moment it arrived. The presentation was stunning and impressive!I decided to add a large king crab to my meal. It was packed with meat, and just a squeeze of sudachi citrus made it delicious.Dipping it in olive oil enhanced the sweetness of the crab even more. The combination of king crab with olive oil was surprisingly delightful!I got to compare sweetfish from both Nagara River and Takahara River. It was interesting to taste sweetfish from different rivers at once.The heads and bones of the sweetfish were fried, allowing me to enjoy every part of the fish. I ate everything, even the bones!The udon noodles served in an ice bowl were refreshing. The green noodles topped with natural yam slid down easily.Next was the Obon-style hassun.When the hassun was placed on the table, the lights in the restaurant dimmed. The dishes were illuminated by candlelight, creating a completely different atmosphere.The chef shared stories about the Obon customs, and decorations of horses and cows were included. It felt as if the spirits were riding horses and dining with us.The experience at Shinohara goes beyond just eating; it’s truly remarkable. Such moments are rare in other restaurants.The hassun included duck, turban shell with sea urchin, omasum, abalone, and figs in a beautiful presentation, each dish intricately prepared. It was delightful to sample a variety of dishes!The fried matsutake mushrooms and the monaka with foie gras and rum raisin butter were exquisite. The grilled eel was served with hot soft-shelled turtle soup poured over it.Dishes kept coming, each with different flavors and presentations, so I never got bored.The extra Omi beef tenderloin cutlet was a beautiful pink inside. It was tender, and the flavor of the meat spread in my mouth with each bite. Adding this was definitely the right choice!To finish, I had shirasu and kombu rice balls. You can choose from small, medium, or large sizes.I opted for the medium size, which was quite substantial. I was already full, but it was so delicious that I couldn’t resist finishing it.Every dish was beautifully presented and not only looked good but tasted amazing as well. From the food to the tableware, the presentation, and the Obon theme, I was thoroughly satisfied once again.I also purchased a bento to enjoy for dinner. I had Shinohara for both lunch and dinner!The bento was delicious too, allowing me to savor the entire day of Obon festivities!I’ve already made a reservation for my next visit at the end of November. I’m looking forward to it!It was a great meal!
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