I was fortunate enough to secure a reservation at Ginza Shinohara, taking a break from my routine to visit this esteemed establishment. While living in Tokyo, I often wondered if I would ever have the chance to dine here, but now that I’ve moved to Sendai, I find it intriguing how connections can lead us back to such places.As I descended to the basement via the elevator, I felt a bit out of place, but was warmly welcomed by the head chef himself, who greeted me with a bright and booming voice. It’s a strange feeling, but his welcoming tone made me feel instantly accepted. In a restaurant of this caliber, such hospitality is undoubtedly important.Once seated, I was served gyokuro (premium green tea), which immediately made me realize I had come to a truly remarkable place. After ordering some sake, I watched the chef grill sweetfish right in front of me, and he kindly informed me that we would be starting soon. It seemed like many of the guests were regulars, and his interactions revealed his warm and generous personality.**Dishes I enjoyed:** 1. Appetizer: Sea Urchin, Kuruma Ebi (sweet shrimp), Sesame Tofu 2. Grilled Sweetfish Nigiri 3. Fried Abalone 4. Clear Soup with Soft-Shelled Turtle (red meat), Fried Sea Bass, and Egg Tofu garnished with green onions 5. Sashimi: Otoro (fatty tuna), Ise Lobster, Squid 6. Charcoal-Grilled Sweetfish (topped with sea urchin and karasumi-style powder) 7. Additional Dish 1: Steamed Taraba Crab (legs) 8. Hassun: Fried Duck, Grilled Burdock with Eel, Beef Tartare, Grilled Cod Roe, and more 9. An-kimo Monaka (An-kimo, butter, dried persimmon, rum raisins) 10. Hamo-suki (pike conger hot pot) 11. Additional Dish 2: Hida Beef Steak 12. Rice Dish: Ginger Rice topped with Yamagata-style "Dashi" made from pickles 13. Hamo-suki Zosui (rice porridge) 14. Dessert inspired by hydrangeas At the beginning, the presentation included ice and hydrangeas arranged on the appetizer dish, and throughout the meal, there were moments of ceremonial significance, accompanied by stories about the dishes. The experience was artfully crafted. The appetizer of sea urchin, kuruma ebi, and sesame tofu, served with a tangy sauce and wasabi, showcased a perfect harmony of flavors, akin to finely crafted wood pieces fitting together seamlessly. The grilled sweetfish nigiri and fried abalone followed, each dish hitting a remarkable balance. While the course had its peaks and valleys, every dish could be considered a highlight, right up to the final zosui and dessert.Among the standout dishes were the fried sea bass with the clear soup and egg tofu, the charcoal-grilled sweetfish with sea urchin powder, and the hamo-suki. The hamo-suki was paired with "Ginza Shinohara," a sake crafted specifically for this restaurant by Raifuku Brewery in Ibaraki, which had a fragrant aroma reminiscent of matsutake mushrooms—an excellent pairing.I added a couple of extra dishes, including the taraba crab and Hida beef steak, and enjoyed four types of sake, including a special sake for the an-kimo monaka, all for just over JPY 55,000, which feels quite reasonable for a high-end Japanese restaurant in Ginza.The head chef’s generous character likely contributed to the lively atmosphere that evening, but the restaurant was well-managed to ensure it didn’t feel overwhelming. Overall, the clientele seemed to be quite refined.In terms of evaluation, the food alone was perfect. However, I deducted 0.1 points from my overall rating due to the pairing of the sake with the dishes. The quality of the sake was excellent, but I have a preference for a dining experience where the food and drink resonate together, enhancing each other’s brilliance. While the sake served that day did complement the dishes at times, I felt there was room for a deeper harmony.If I were to give a perfect score of 5.0, it would mean that the experience fulfilled all my culinary desires. Nevertheless, I genuinely wish to return to this restaurant whenever possible, as the strength and persuasive power of the dishes left a lasting impression.
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