"Ginza Ooishi"I have had the pleasure of dining with Chef Oishi at "Ginza Ooishi" several times thanks to a very kind organizer, but I hadn’t been able to visit the restaurant myself, which felt like a neglect on my part. I thought, "This won’t do!" and finally made a reservation to visit in February of last year, thus resolving my neglect.As you all know, I love Japanese cuisine and sushi, but I was once again captivated by Chef Oishi’s sincere and dedicated approach to preparing exquisite dishes, which is evident in his "abundant joy of using top-quality ingredients" behind the scenes of his delightful French cuisine. I returned for another visit last autumn!This spring, I was able to celebrate Chef Oishi’s triumphant return home! On this day, I had planned to visit last month, but due to some miscommunication, I rescheduled and made a new reservation.I arrived in Tokyo the day before, enjoying a great breakfast while taking my time to get to Ginza! This was my first visit on a Sunday since Chef Oishi changed his schedule to open on Sundays starting this July.Upon arrival, as I was about to take the elevator, I reached the second floor and was greeted by Chef Oishi’s beaming smile and lively voice. It truly felt like coming back home!Now, let’s enjoy the wonderful "Menu de Conly Sumaren" - the early summer menu for June and July, paired with drinks!~ Menu de Conly Sumaren ~《Early Summer Menu》June and July⭐︎ Bhutan Butter Tea⭐︎ Bollinger Special Cuvee ◉ Smoked Bonito Tartare with Smoked Oscietra Caviar Gougère → Starting with a gougère topped with generous smoked Oscietra caviar is Chef Oishi’s style! The seafood of the day is smoked bonito tartare, and the wonderful aroma from the smoking process creates a perfect harmony of flavors. Delicious!⭐︎ Rubaiyat Koshu Sur Lie ◉ Consommé Jelly with Marinated Sea Urchin from Yoichi and Akaza Shrimp, served with Cauliflower Cream → This dish features beautiful sea urchin and marinated shrimp, but I must declare that the star of the show is the consommé jelly crafted with great care by Chef Oishi! This was the first dish that captivated me when I first visited "Ginza Ooishi," and my admiration for it has never faded. I absolutely love Chef’s consommé jelly!⭐︎ Chateau Minuty Prestige Cote de Provence Rose 2024 ◉ Lobster Flan Royale with Nantuya Sauce → The lobster at this time of year is the new season’s lobster! Chef Oishi carefully prepares a rich lobster broth from fresh lobster, simmering it at low temperatures to avoid any unpleasant flavors, resulting in a light and beautiful Nantuya sauce. It’s truly amazing! The sauce has a robust flavor without any negative elements, and when enjoyed with the lobster and flan, it’s simply heavenly!⭐︎ Domaine des Petits Carles Mere Culpa ◉ Gratin of Iwaki Oysters from Genkai-nada and Yamaguchi Senzaki Purple Sea Urchin with Bearnaise Sauce, garnished with Shiso → Next, we have a gratin of Iwaki oysters prepared right in front of us! The refreshing Bearnaise sauce pairs perfectly with the oysters, and the addition of shiso for palate cleansing is a brilliant touch. Plus, it’s topped generously with purple sea urchin, which has no unpleasant odor even when torched!⭐︎ Yamagata MINAKI Junmai Daiginjo Gokuzen ◉ Hachis Part 1 - Assorted Vegetable Jelly with French Dressing Sauce - Jambon Persille with Ravigote Sauce - Yamaguchi Yasuoka Edamame Soup with Red Bell Pepper Mousse and Pea Shoots → Next is not the usual assorted appetizers but "Hachis"! This Hachis is so impressive that it can go up to Part 4 with additional items! Part 1 features a classic vegetable jelly, and the summer vegetables are incredibly vibrant! The young corn was particularly delicious! The edamame soup was also outstanding! But on this plate, I was particularly fond of the jambon persille, which was beautifully crafted with rich meat flavors. Of course, the frogs were plentiful and delightful!⭐︎ John Duval Wines Plexus ◉ Hachis Part 2 - Gifu Takahara River Sweetfish Confit and Spring Roll with a side of Tade Sauce and Cucumber Soup → Part 2 features sweetfish! While I acknowledge that grilled sweetfish is delicious, this confit spring roll is a testament to Chef Oishi’s research and creativity!⭐︎ Chateau Cancarnon 2019 ◉ Hachis Part 3 - Foie Gras with "Monaka," American Cherry Version, Almond, and Cherry Jelly → This is also a classic dish, but the fruits used vary by season. This American cherry version is exceptional! The strength and acidity are perfectly balanced! The hidden accents of almond and cherry jelly are also wonderful!⭐︎ Joseph Colin Chassagne Montrachet Hereditas Blanc 2023 ◉ Hachis Part 4 (Additional Menu) - Baked Abalone and Sea Bream with Aosa Seaweed in Puff Pastry, served with Celery Vinegar Soup, Caviar, and Abalone Liver Sauce → Part 4 features an additional puff pastry dish! This day’s dish is a luxurious combination of abalone, sea bream, and aosa seaweed, topped generously with abalone liver and caviar. The deliciousness of the abalone puff pastry is beyond words! The standout is the celery soup sauce, which beautifully embraces the flavors of abalone, caviar, and liver!⭐︎ Wakamatsu Watermelon Juice with Mint → Here, we enjoy a refreshing watermelon juice as a palate cleanser!⭐︎ Bouchard Pere et Fils Chambolle Musigny 2021 ◉ Salt-Baked Lamb Loin with Charcoal-Grilled Ribs, served with Flower Zucchini Ratatouille and Stuffed Platter Cheese → First up is the lamb! Personally, I’m not usually fond of lamb, but Chef Oishi’s salt-baked lamb loin is a completely different experience! It has no unpleasant odor, just tenderness and deliciousness! I finally understand why lamb can have a strong odor. The stuffed flower zucchini is also quite elegant!⭐︎ Domaine des Petits Carles Cremant de Loire Brut ◉ Eel Risotto with Port Wine, Truffle Scrambled Eggs, and Wood Leaf Salad → Next is the eel risotto! The flavor is reminiscent of grilled eel, but it’s actually made with port wine. This is truly impressive! Plus, the scrambled eggs are made with truffles, and topped generously with wood leaf salad, making it light and irresistible!◉ Curry Rice → To finish off, the curry rice… At the time of writing this menu, I would definitely go for the large size, but this gentle vegetable potage curry is truly comforting!⭐︎ Green Jasmine ◉ Fruit Soup with Peach Aroma, served with Earl Sorbet → Now it’s dessert time! First up is a fruit soup made with various fruits, featuring a light and elegant peach aroma!◉ Freshly Made Miyazaki Mango Shortcake with Omuta Cream → For the finale, I ordered a double portion, and it was the right choice! The mango shortcake was delightful, especially the cream!Thus, the wonderful feast of Chef Oishi’s meticulously crafted French cuisine came to an end. I have nothing but respect for Chef Oishi, who puts his heart and soul into every dish.The lobster with Nantuya sauce from this day has become an unforgettable masterpiece! Thank you very much!It was a great meal!
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