I always appreciate Ginza Shinohara. I usually choose my Japanese sake from the handwritten menu, but I noticed that the original sake selection has suddenly increased. I believe the relationships with the breweries and manufacturers vary, but it largely reflects the character of Chef Takemasa Shinohara. As a big fan of Japanese sake, this is truly exciting for me! ( ´∀｀)Among the dishes, three particularly left a strong impression:⭐️ The Ayu (sweetfish) sushi from Lake Biwa, expertly prepared by the chef.⭐️ A delicate soup made with the essence of soft-shelled turtle, carefully removing the fat from the emperor's part.⭐️ The king crab, which I probably won’t see again until autumn! (laughs)It was a great meal. Thank you as always! ☺️⭐️ Sake Selection:REISHI GIN with sodaBiko Semen Ginza Shinohara EditionTerao Junmai DaiginjoKatsukoma Junmai SakeShinshu Keirei Junmai Ginjo Yamake NishikiShoryu no Mai Junmai Daiginjo Ginza Shinohara OriginalRaifuku Junmai Daiginjo Ginza ShinoharaNOGUCHI NAOHIKO Summer NamazakeTensai SAKE HUNDRED paired with MonakaMatsu no Tsukasa Junmai Daiginjo Ginza Shinohara Special Limited Edition⭐️ Gyokuro Tea⭐️ Fresh sesame tofu with sweet shrimp and sea urchin, served with a citrus soy sauce⭐️ Grilled Ayu from Lake Biwa with ginger soy sauce, served as sushi with sesame, gari (pickled ginger), and tade leaves⭐️ Fried abalone with sweet simmered baby peas⭐️ Soup:The broth is made from the essence of soft-shelled turtle, carefully removing the fat, served with sea bass, egg tofu, grilled green onions, chopped green onions, and gold leaf.⭐️ Sashimi:Ise lobster, aori squid, and tuna, served with kelp soy sauce jelly, soy sauce, salt, and wasabi, along with okahijiki and udo.⭐️ Grilled sweetfish with salt, topped with sea urchin and grilled eggplant powder, and edamame marinated in Shaoxing wine, along with the head of the sweetfish from Lake Biwa in Shiga.⭐️ Boiled king crab (additional order) with olive oil and chili vinegar.⭐️ Hassun (seasonal platter) - Ice Room Ritual:OctopusCucumber, jellyfish, and Daidokuzufu in vinegarCorn tofu with edamame pureeDuck breast fried in tataki styleSimmered Dutch eggplantHida beef tartareNemagaridake bamboo shoots, chicken breast, and mitsuba blanchedEel Hachiman rollAwa-fu dengakuGrilled cod roe⭐️ Palate cleanser: Shiga tomatoes with Tosa vinegar.⭐️ Monaka with foie gras, dried persimmons, and rum raisins, paired with Tensai.⭐️ Hot pot of pike conger, water shield, asparagus, and egg yolk.⭐️ Fresh ginger rice, with a small serving for seconds, served with cucumber, eggplant, myoga, and kombu tsukudani.⭐️ Ginger rice and a small hot pot (sukiyaki) served as a rice porridge, large size.⭐️ Syrup-steamed green plums and konpeito from Nishino Wakasaya.⭐️ Matcha.
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