I visited Ginza Shinohara located in Chuo Ward, Ginza.The restaurant is on the basement level of a building along Azuma Street, in the 2-chome area of Ginza.This time, I went for lunch and enjoyed the omakase course.◆ Here’s what I had in the omakase course:◎ Gyokuro (premium green tea)❶ A dish decorated with a sacred "Chinowa" (wicker ring) and hydrangeas, wishing for good health. Freshly made sesame tofu, sweet shrimp, and sea urchin, served with sudachi citrus soy sauce. The sea urchin was red uni from Yawatahama, which is currently in season.❷ Grilled sweetfish with ginger soy sauce nigiri. Sweetfish from Lake Biwa. The rice was mixed with sesame, pickled ginger, and Japanese pepper leaves, served with a squeeze of sudachi.❸ Fried abalone. Served with a side of young soybeans.❹ A bowl of soup made with soft-shelled turtle broth. It contained charcoal-grilled sea bass, egg tofu, grilled green onions, and chopped green onions, topped with gold leaf. The broth was made using only the lean parts of the turtle, avoiding the fatty areas like the emperor.❺ Sashimi platter: 1. Ise lobster sashimi 2. Tuna 3. Squid Served with udo (Japanese wild mountain vegetable) and okahijiki (sea vegetable). Enjoyed with wasabi, salt, vinegar jelly, and kombu soy sauce.❻ Sweetfish head. The remaining head from the sweetfish nigiri was grilled over charcoal and served.❼ Grilled sweetfish with salt. Served with a powder made from sea urchin and karasumi (dried mullet roe). Accompanied by edamame marinated in Shaoxing wine. Enjoyed with a squeeze of sudachi.❽ King crab (additional order). Served boiled. Enjoyed with a squeeze of sudachi and a mix of vinegar and olive oil.❾ Hassun (seasonal appetizer platter): 1. Cucumber, jellyfish, and Daitokuji-style wheat gluten in vinegar 2. Hida beef tartare 3. Edamame puree with corn tofu inside 4. Dutch-style simmered eggplant 5. Grilled cod roe, served with sliced daikon 6. Octopus 7. Fried duck 8. Eel rolled with Yawata-style 9. Millet gluten dengaku 10. Snap peas with mustard chicken breast❿ Refreshing tomato. A tomato from Shiga Prefecture, topped with Tosa vinegar jelly.⓫ Foie gras monaka (wafer). Filled with dried persimmon, butter, rum raisins, and rum jelly. Paired beautifully.⓬ Grilled eel, asparagus, and water shield sukiyaki. The eel was grilled over charcoal before being added to the broth. Enjoyed with egg yolk.⓭ New ginger rice. Served with pickles made from chopped cucumber, eggplant, and myoga, along with kombu tsukudani (kelp simmered in soy sauce).⓮ Zosui (rice porridge) made with the sukiyaki broth from the eel. Topped with shredded nori and green onions.⓯ Simmered green plums in syrup and konpeito (sugar candy).⓰ Matcha (green tea).◎ Souvenir: Gyumeshi bento (beef rice box).This time, I enjoyed exquisite dishes made with early summer ingredients.It was the first time in a while that sashimi was served. It had been four years since sashimi was offered at Shinohara. Recently, they have been able to source high-quality seafood from Kitakyushu, which is why they served sashimi this time. As a seafood lover, I was thrilled to enjoy such fresh and high-quality sashimi.The hassun and classic dishes like foie gras monaka were consistently delicious.The grilled sweetfish was beautifully complemented by the sea urchin and karasumi powder. It was incredibly tasty.The early-season eel was delicious in the sukiyaki.The new ginger rice paired perfectly with the pickles served alongside, which were exceptionally delicious. The combination was surprisingly delightful.On this occasion, I took home the gyumeshi bento made with Hida beef for the first time. I wished there was a bit more rice, but the beef was generously served, and the flavor was guaranteed, making me want to buy it again.Once again, I had a wonderful time enjoying exquisite dishes in a fantastic atmosphere.I look forward to visiting again in a different season.Everything was incredibly delicious this time as well.It was a great meal!
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