Ginza Ooishi. New Classic Counter French. This was my 8th visit.Chef Oishi, I have enjoyed his dishes over 100 times since his days as a sous-chef at Kitajima. Since opening his restaurant in Ginza, he has continuously improved the quality of his courses, and his warm and friendly personality has kept him immensely popular with many fans.Oishi's cuisine evolves by incorporating elements of Japanese cuisine while using the finest ingredients selected from across the country, all based on classic French cooking. Every dish is outstanding, making it incredibly difficult to choose the best one.The dish that impressed me the most was the marinated cherry salmon, one of my top three favorite dishes from Kitajima. I was thrilled to find it here today, as Chef Oishi stopped serving it after he became independent. This dish has evolved even further under his expression. The skin of the cherry salmon was crispy, and the flesh was deliciously tender (which is a given), but the addition of white asparagus and wild vegetable tempura provided a delightful texture and aromatic accent, along with the unique spring flavor of the kinome sauce. The harmony of the dish was simply remarkable.Other dishes included black truffle flan, Daisen Jidori galantine, eel pie, and sakura shrimp tempura with saffron risotto, all of which were exquisitely delicate and top-notch.Once again, I had a fun and delicious dining experience. It was a great meal!Menu:1. Yame Butter Tea2. Toyama Firefly Squid Tartare with Smoked Caviar Gougère (Signature)3. Kitakyushu Purple Sea Urchin and Caviar Consommé Jelly, Cauliflower Cream, and Red Sea Bream Marinade4. French Bordeaux White Asparagus and Cherry Salmon Marinade, Kogomi and Koshiabura Beignet, Kinome Dressing5. Black Truffle and Onsen Egg Flan with Mushroom Aroma6. May Seasonal Assortment • 8-Variety Vegetable Terrine • Tottori Daisen Jidori and Burdock Galantine • Steamed Abalone with Liver Sauce • Mozuku, Tomato, Scallop, Pickle Juice & Sea Bream Broth7. Snow Crab and Green Asparagus Charlotte-style Salad8. Foie Gras, Strawberry, and Walnut Monaka9. Eel Wrapped in Pie (Eel grilled with kabayaki sauce, wrapped in pie crust with saffron rice, scallop, and shellfish mousse, served with a butter-reduced celery root beurre blanc)10. Watermelon Juice with Lime11. Matsusaka Beef Strip Loin Grilled over Charcoal, with Garlic Beignet, Red Wine Sauce, and Smoked Whole Pepper12. Sakura Shrimp Beignet with Risotto (Sakura shrimp, asparagus, lotus root tempura, saffron risotto, and canola flower)13. Curry Rice14. Shizuoka Crown Melon Soup15. Cherry Blossom Cheesecake with Yame Tea Ice Cream
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