Tokyo Food, May 26, 2026 (Tue) 20:30 Tabelog 4.55 2026 GOLD 2025 Top 100 Restaurants 2026 Michelin ☆☆ 2026 Go-E-Miyo 4 Tock Last night's dinner was here! It was my first visit in two months. This is one of my favorite restaurants. Chef Takemasa Shinohara (@ginza_shinohara) hails from "Yamagencha" in Kyoto. The menu consists solely of an omakase course. < Menu > 1. Hamo Suisen On May 5, known as "Tango no Sekku," it is said to be the day when luck is at its lowest. By floating iris leaves in the bath, impurities are washed away, and hanging them at the entrance is believed to prevent bad energy from entering the home. Served with a jelly made from the first dashi, featuring hamo (pike eel), uni (sea urchin), kuruma ebi (Japanese tiger prawn), and okra, garnished with a sword made from iris. 2. Crab Bread Deep-fried crab paste sandwiched between bread. 3. Sea Bream and Abalone Soup With edamame puree, topped with udo (Japanese wild mountain vegetable) and sato mame (three-point bean). 4. Nigiri of Small Sweetfish from Lake Biwa 5. Hand-Rolled Sushi with Eel and Mitsuba 6. Deep-Fried Soft-Shelled Turtle Served with soft-shelled turtle liver and jelly, drizzled with Setouchi lemon. 7. Freshly Boiled Taraba Crab from Nemuro (additional) Squeezed with sudachi (Japanese citrus) and served with vinegar or olive oil. 8. Hassun This month's theme is "Tango no Sekku." During this time, it is believed that evil spirits and impurities accumulate, so placing a demon tile with a scary face in the direction of the house's demon gate is thought to keep bad energy out. The hassun is adorned with a demon tile, iris leaves, and yomogi (mugwort) shaped like a sword and armor, symbolizing the wish to ward off impurities and safely pass through May. - Firefly squid, snap peas, sweet shrimp, and scallops with egg yolk vinegar, topped with ginger vinegar jelly. - Salt-seared sea bass with grated daikon and onion ponzu. - Marinated tuna rolled in nori with spicy soy sauce. - Quail egg yolk pickled in miso. - Tiger pufferfish wrapped in green onion, served on a bed of ankimo (monkfish liver). - Flounder marinated in kombu, served with roasted sake, garnished with hiratake mushrooms and udo. - Three-point beans and steamed abalone with sesame dressing. - Brandied squid and uni. - Cucumber and Daidokoro tofu with sesame white vinegar dressing. 9. Foie Gras, Dried Persimmon, and Whiskey Jelly Monaka 10. Steamed Abalone (additional) 11. Hida Beef Sukiyaki With asparagus and bent bamboo inside. 12. Rice with Young Ginger 13. Handa Somen In the sukiyaki broth. 14. Pickles 15. Shiga Tomato Wine Jelly 16. Freshly Made Yomogi Kuzu Manju 17. Matcha Everything from start to finish was delicious once again.
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