This was my third visit to Ginza Shinohara. Last time, I added everything, but this time I only shared the extra Taraba crab.I started with Japanese sake, beginning with Jikon.The chilled edamame soup had tomatoes in it, making it a refreshing summer dish.Next was a plate of shrimp and sea urchin.Then came the soup.The sashimi was delightful.The sweetfish nigiri was exquisite, with no small bones at all. Whoever thought of this is a genius!I also had the pressed eel sushi.The extra Taraba crab was already shelled for me, and it was simply perfect with just the right amount of heat.Next was the famous Hassun.The fried abalone was an incredibly luxurious dish.Then came the soft-shelled turtle rice porridge.I also enjoyed ginger rice.Finally, dessert.Japanese cuisine is truly wonderful. This restaurant values seasonal ingredients and always provides explanations about the calendar, which is quite educational.This time, the theme was Tanabata.
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