I visited Ginza Shinohara for the first time.The head chef, Takemasa Shinohara, was born in 1980 in Kōnan City, Shiga Prefecture. He learned the basics at a renowned restaurant in Osaka and honed his skills at "Yamagencha" in Kyoto and "Shōfukurō" in Shiga. At just 26 years old, he opened "Japanese Cuisine Shinohara" in his hometown.In no time, it became a popular establishment, and in 2016, he expanded to Ginza. Currently, it has been awarded two Michelin stars consecutively and has been a long-time recipient of the GOLD award on Tabelog.His style is based on the soul of rural Shiga cuisine, elevating seasonal, top-quality ingredients from across the country into an art form. The monthly changing menu allows guests to experience the changing seasons through all five senses.This time, I enjoyed a course themed around the "Natsukoshi no Oharai," resembling a sacred ritual. The spirit of purification, which has continued since the mythological era, was woven into the dishes, and each plate felt like a cleansing prayer for good health.◆ Freshly made sesame tofu with sea urchin and sweet shrimp The sweet shrimp was half-rare, vibrant, and beautiful. The freshly made sesame tofu had an exquisite chewy texture.◆ Lake Biwa sweetfish sushi with ginger The flavor of the sweetfish was refreshing.◆ Sea bass with grilled leek and egg tofu, and a soup with soft-shelled turtle broth The beauty of the gold and silver vessels, combined with Wajima lacquerware, was exceptional.◆ Assorted sashimi: spiny lobster, squid, and tuna The spiny lobster was plump, the medium fatty tuna had been aged for 10 days, and the belly was rich in flavor.◆ Sweetfish with sea urchin, eggplant, and pickled edamame in Shaoxing wine ◆ Hassun: a pillar of ice with sakaki, representing the ice house ritual Beautifully presented dishes included cucumber and jellyfish salad, edamame puree, corn tofu, Hida beef tartare steak, fried duck breast, grilled eggplant, sesame tofu with miso dengaku, and more. Visually stunning! ✨ Grilled cod roe, local chicken, chicken breast with snap peas, and Shiga tomato jelly.◆ Foie gras butter and lamb jelly in a rice cracker ◆ Sweetfish sukiyaki with asparagus and junsai ◆ Ginger rice, pickled cucumber and eggplant, mekabu, and kombu ◆ Sweetfish broth rice porridge ◆ Pickled green plums ◆ Matcha and konpeito (sugar candy) Everything was filled with seasonal blessings and the chef's playful spirit, creating a series of emotional experiences. I was particularly impressed by the chewy texture of the freshly made sesame tofu, the gentle flavor of the sweetfish, and the depth of the soft-shelled turtle broth.Even as a first-time visitor, I was able to fully enjoy the warm atmosphere. I was also surprised by the variety of sake labeled "Shinohara." I had the pleasure of tasting rare sakes like Aramasa and Kuro-ryū.The chef's smile, skills, and selection of vessels were all wonderful, and I was truly moved. Thank you!
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