Tokyo Cuisine June 17, 2026 (Wed) 20:30 Tabelog 3.90 2026 BRONZE 2026 Top 100 Restaurants 2026 Michelin Star 2026 Go-E-Miyo 3 Tock Last night's dinner was here! It was my first visit in three months. Chef Hiroyuki Shinohara (@shinoharahiroyuki) opened this restaurant in 2019 after working at "Akasaka Rikyuu," "Rohoutoi," "Heifun Terrace (Peninsula Tokyo)," and "Koukyuu." The menu consists solely of an omakase course. < Menu > 1. Shark Fin Spring Rolls Featuring two types of shark fin, from the shortfin mako and the hammerhead shark, with smoked caviar on top, infused with cherry wood chips. 2. Three Types of Seafood Stir-fry Scallops, grouper, and whelk, prepared in a summer-style sweet and sour sauce with green chili and sudachi, garnished with young corn. 3. Corn in Six Styles Using "Mirai" corn from Shizuoka Prefecture. An ice cream made without milk or sugar, created by squeezing raw corn. Served with a spicy jelly, soup, pudding with corn flesh, and a spicy jelly made from a reduction of black vinegar, Shaoxing wine, and corn cobs. 4. Winter Melon Soup A two-day broth made from two types of chicken, Jinhua ham, and dried whelk. 5. Braised Eel in Soy Sauce Simmered in soy sauce and rock sugar, topped with pecans, white cucumber, and myoga, wrapped in a skin made from burdock. 6. Abalone Dried abalone from Yoshihama, Iwate Prefecture, rehydrated in water for 7 to 10 days. No seasonings like salt or oyster sauce are used; the sauce is made solely from the broth of the dried abalone. 7. Summer Eight Treasure Stir-fry - Zucchini with chili oil, mint, and lime - Pea shoots stir-fried with XO sauce - Okra stir-fried with sweet bean sauce - Bok choy with black vinegar and ginger - Sesame dumplings made with white sesame from Kikai Island, Kagoshima - Cantonese cabbage braised with garlic - Tomatoes marinated in Shaoxing wine - Spaghetti squash dressed with Sichuan pepper oil 8. Lobster and Managatsuo Poached Fish Prepared with homemade oil from ten spices, chicken and pork broth, and shrimp consomme. 9. Assorted Meat Platter - Date chicken from Fukushima Breast meat, cooked in a coconut hot pot, served with chili lime soy sauce. - Kibi Maru pork from Okinawa Marinated with five spices and oven-roasted. - Naniwa Black Beef from Osaka Stir-fried with oyster sauce, served with sweet pickled ginger from Kochi. 10. Shumai Summer-style shumai filled with Hinai chicken and Jinhua pork, along with corn and edamame. Served with a sauce made from sesame paste, soy sauce, and vinegar. 11. Fried Rice Simply made with only green onions, mixed with a spicy oil made from chirimen sansho and chili oil. 12. Chirimen Sansho and Chili Oil 13. Shoyu Ramen A broth made by simmering 38 Zen chicken from Tochigi and Kibi Maru pork for six hours, combined with three types of soy sauce and two types of salt. Topped with pork chashu and menma. 14. Basil-infused Milk Ice Cream Topped with passion fruit and served on a bed of mango sauce from Miyazaki. 15. Chinese Black Tea 16. Mooncake Filled with mandarin jelly and cream. Everything from start to finish was delicious!
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