Ginza Ooishi @ Ginza 1-chome ○ Tabelog Award 2026 Silver Winner ○ ○ Selected as one of the Top 100 French Restaurants in Tokyo by Tabelog 2025 ○ ● Ordered Items Omakase Course ¥31,900 x 2 Drinks (3.5 glasses of wine, 1 soft drink) ??? Service Charge ??? Total ¥98,500 (for 2 people) ● Personal Rating: ★4.6 ● Introduction Ginza Ooishi is a French restaurant that captivates gourmets with its unique style. It has received a silver medal from Tabelog and is listed among the top 100 French restaurants. Chef Yoshikazu Ooishi, after serving as the sous-chef at the long-established French restaurant "Kitajima-tei" in Yotsuya, opened his own place and quickly rose to stardom. The nearest station is Ginza 1-chome, just a 2-minute walk from exit 11. It is conveniently located within walking distance from Higashi-Ginza, Ginza, and Takaracho. As expected, it operates on a reservation-only basis, and bookings can be made through Tabelog or OMAKASE. It often happens that while Tabelog shows no availability, OMAKASE does. I made a reservation for the Sunday 12:00 slot about 10 days in advance through OMAKASE. Given the price range, it seems relatively easy to secure a reservation. Upon entering, Chef Ooishi personally welcomes each group. His friendly and bright service is particularly notable, even for first-time visitors. The interior has no typical French decor, resembling a sushi counter instead. There are 12 seats at the counter, and the spacing is generous. I ordered a red sparkling wine to start the course. While the prices for the wine are not listed, based on having 3.5 glasses, I estimate each glass to be around ¥2,000. Regarding the course menu, I was asked about portion sizes from the beginning, and naturally, I chose the large option. Some items have fixed portions, but for variable ones, the ratio seems to be 0.5 for small, 1 for medium, and 1.5 for large. I have special training, so I managed to keep up with the pace, but for regular diners, it might be wise to choose medium or small at the start, especially for the final dish. ● Taste Impressions ▪︎ Butter Tea First, I enjoyed the butter tea to warm up my stomach. This tea is made with Bhutanese black tea, butter, and salt, providing a heartwarming first sip. Next, the ingredients used today were introduced: foie gras, root celery, mango, loquat, lamb chops, and sea urchin from Kitakyushu. The chef even posed for a photo, reminiscent of Teruzushi, which heightened the excitement. ▪︎ Amuse-Bouche A delightful dish featuring gaufrettes filled with fresh bonito. Topped with smoked caviar, it offers an excellent balance of saltiness, umami, and aroma. It's hard to believe such luxurious finger food can be enjoyed in one bite. Absolutely delicious. ▪︎ Sea Urchin Consommé Jelly This is the restaurant's signature dish. The sea urchin used today is from Yamaguchi Prefecture, generously placed atop a layer of consommé jelly and cauliflower cream, with marinated sweet shrimp adding a fun texture. The jelly has a pleasant mouthfeel, and the richness of the consommé is fully appreciated, making it incredibly delicious, though it felt slightly monotonous. ▪︎ Lobster Flan Royale Flan royale is a Western-style chawanmushi (savory egg custard), topped with a rich Nage sauce and lavishly adorned with lobster. This dish is simply outstanding. The Nage sauce is a richer version of the lobster bisque, delivering strong umami and creamy richness that envelops the body. The plump lobster is also generously portioned, making it a satisfying dish. ▪︎ Bread At this point, bread and butter were served. The bread is of high quality, with a strong wheat aroma. While there are no refills, the course is substantial enough that it’s not an issue. The bread here is best thought of as an accompaniment to soak up the sauces. ▪︎ Baked Rock Oyster with Béarnaise Sauce Steamed rock oysters topped with shiso, spring greens, and béarnaise sauce, then baked to perfection. The béarnaise sauce is light and reminiscent of mayonnaise, emulsified for richness without heaviness. It pairs excellently with the plump rock oysters. Absolutely delicious. ▪︎ Assorted Appetizers, Hassun (First Challenge) Commonly referred to as Hassun, this is the first challenge. Clockwise from the front: vegetable jelly, jambon persillé, and edamame soup. The vegetable jelly contains carrot, asparagus, shiitake, green beans, and cabbage. While there are no flashy ingredients, the use of sea urchin sauce enhances the natural flavors of the vegetables. Incredibly delicious. The jambon persillé features diced pork shoulder set in jelly with parsley, offering a delightful aroma and satisfying texture. Delicious. The edamame soup extracts the essence of edamame, providing a fragrant and creamy richness. The red pepper mousse on top adds a nice accent. Absolutely delicious. ▪︎ Sweetfish Spring Roll A whole sweetfish confit wrapped in a spring roll and fried. The bitter aroma of the sweetfish is complemented by the textures of the fennel and cucumber, creating a delightful flavor profile. The sauce made with yuzu vinegar is refreshing and wonderful. Absolutely delicious. Accompanying this are cucumber and fennel, with the cucumber retaining just enough green flavor to create an unusual taste. The fennel leaves serve as both decoration and accent. ▪︎ Foie Gras Monaka Foie gras mousse is sandwiched between monaka wafers, along with American cherries in both flavor and jam form. The crispy monaka encapsulates the rich umami of foie gras and the refreshing taste of American cherries. This is incredibly delicious. ▪︎ Abalone in Puff Pastry A half-size dish priced at ¥7,800. Light puff pastry encases a mousse made from scallops and seaweed, lavishly enclosing abalone. Instead of the usual butter-based beurre blanc sauce, this dish uses a root celery purée. The texture is rich yet not heavy, while still enhancing the flavor of the pastry. It can be enjoyed as is, with plenty of caviar, or dipped in liver sauce for three different flavor experiences. It feels surprisingly affordable. ▪︎ Palate Cleanser A juice made from watermelon from Wakamatsu, Kitakyushu, with some parts frozen into a sorbet. The watermelon has a strong sweetness but refreshes the palate without lingering. Delicious. ▪︎ Lamb The main dish of the day. The lean meat is steamed, while the fatty parts are grilled. The lean meat is moist and tender, with a deep flavor characteristic of lamb. The fatty parts are served on the bone, allowing for a powerful umami and richness to be enjoyed by biting directly into it. The sauce captures the essence of the meat and basil oil, making it incredibly delicious whether enjoyed alone or with the sauce. The side dish features shishito peppers and burrata-style ratatouille, offering a taste reminiscent of early summer. ▪︎ Eel Risotto A luxurious dish featuring rice cooked with young ginger from Taniguchi, topped with scrambled eggs with truffles and grilled eel. The eel is prepared without sugar or mirin, finished in a Western style with port wine and balsamic vinegar. It is fried to a crisp, providing an enjoyable texture. Topped with a salad of sansho leaves and surrounded by a seaweed soup, each bite offers a different flavor and texture experience. Absolutely delicious. ▪︎ Curry The restaurant's signature curry. I ordered the large size, even opting for double the usual 1.5 times. Made primarily with onion purée and without flour or butter, it lacks visible ingredients, but the umami of the broth and onions shines through, providing a satisfying flavor. Its lightness makes it easy to enjoy even in double portions, though there’s also the option to go heavy with meat and butter. ▪︎ White Wine Jelly The first dessert. A refreshing dish featuring white wine jelly topped with loquat from Kitakyushu. Using a type of brandy called Marc, it is beautifully aromatic. Delicious. ▪︎ Mango Cake A long cake made with fully ripe mangoes from Miyazaki Prefecture, shaped rectangularly and served in sizes of your choice. The freshly baked sponge is immediately made into a cake, retaining a fluffy texture without becoming dense. The cream is light, allowing the sweetness of the ripe mango to shine. Absolutely delicious, though I wished for a bit more visual excitement. ▪︎ Black Vanilla For the post-meal drink, I chose black vanilla herbal tea from options including coffee, espresso, and nine types of herbal tea. The strong aroma of Madagascar vanilla is prominent, while the latter part offers a refreshing finish. This course was full of surprises until the very end. ● Overall Impressions From start to finish, the menu was filled with surprises, allowing for a full appreciation of French cuisine while also providing an entertaining experience unique to this full course. As a big eater, I truly appreciated the option to choose portion sizes. The joy of being able to indulge in delicious food is immense. Many French restaurants serve just enough bread to fill you up, but this place ensures you leave satisfied without relying on bread. At ¥50,000 per person, it’s not cheap, but I believe it’s worth every penny. Chef Ooishi is a wonderful person with bright and cheerful service, showing genuine care for his guests. The entire staff moves swiftly, creating an atmosphere that reflects the chef's delightful personality. Not only is the service excellent, but there’s also an element of visual appeal, making it akin to a French version of Teruzushi. I truly love restaurants that combine entertainment with delicious food. The seating position at the counter was not ideal, as I couldn’t see the cooking process well, and the sounds of busy work behind the counter were somewhat distracting. However, since it’s not a grand maison, this lively atmosphere doesn’t detract from the overall experience. The menu changes every few months, and it’s commendable that they continue to strive for excellence even after becoming popular. I have a tendency to seek out new places, so I can’t visit frequently, but I definitely want to return someday. While there may be restaurants that excel in ambiance or standout dishes, if asked where I would like to go before I die, I might choose Ginza Ooishi. It’s that kind of place where I feel blissful. Highly recommended!