Ginza ShinoharaIt goes without saying that this is an outstanding restaurant, and it’s even more impressive that the chefs who graduated from here are continuously opening new renowned establishments across Japan. Recently, a gathering was held to celebrate the 10th anniversary, where many of the chefs who graduated came together, showcasing the incredible respect and admiration for Chef Shinohara. Here at "Ginza Shinohara," you can enjoy modern Japanese cuisine that beautifully weaves together history, seasonality, and the present! Truly a top-tier establishment! \( ˆoˆ )/Thanks to the organizer, who has been a great support, I have had the pleasure of dining with Chef Shinohara at various restaurants, and I am always treated exceptionally well. I am truly grateful! m(_ _)m This evening marks my fourth visit to "Ginza Shinohara" and I can hardly contain my excitement! Now, I am ready to fully indulge in Chef Shinohara's theme for the evening: "A World of Japanese Cuisine to Enjoy with All Five Senses: Celebrating Tango no Sekku." For drinks, I will leave it to the chef's selection! ⭐︎ Gyokuro → First, I warm my stomach with some hot Gyokuro tea! ⭐︎ BOLLINGER SPECIAL CUVEE → Let’s toast with BOLLINGER, which feels like a special connection to Shinohara! ◉ Sea Bream with Purple Sea Urchin, Sweet Shrimp, and Okra, Decorated with Iris and Yomogi → Starting with a dish that is fitting for Tango no Sekku, the presentation of the iris and yomogi is striking! Not only is there sea bream, but it is beautifully complemented by sweet shrimp, purple sea urchin, and okra! Each ingredient offers a delightful flavor! ◉ Additional: Sea Bream with Shinohara Caviar → Adding a generous topping of Shinohara's fresh caviar enhances the dish with a beautiful salty richness that pairs perfectly with the sea bream… it’s incredibly delicious! This dish brilliantly showcases the difference in flavor with and without caviar! ◉ Crab Toast → Next up is crab toast! The crab meat is likely made from Tara crab, spread on bread and toasted into a sandwich. It’s bound to be delicious! ⭐︎ Akita Aramasa No.6 R-type → The top choice for the omakase sake is Aramasa No.6 R (^^) This is possible thanks to Chef Shinohara’s deep relationship with President Sato! ◉ Matsuba Sea Bream Tempura with Kamo Eggplant in Edamame Soup → Next is a soup! I wondered what the broth would be with the sea bream tempura and kamo eggplant, and it turns out to be a smooth edamame soup! The flavor is rich and gentle, truly delightful! The Matsuba sea bream from Okazaki is exceptional! I owe this to my culinary friends! It was wonderful! ◉ Grilled Sweetfish from Lake Biwa, Hand-formed Sushi with Sudachi → Next, I see Chef Shinohara grilling sweetfish over charcoal… He carefully removes only the bitter parts from the belly and forms it into sushi, squeezing sudachi on top before serving! It’s incredibly delicious! This is a unique style of sweetfish sushi that you can’t enjoy at a regular sushi restaurant! Crispy and fluffy, with a hint of sweetness from the liver! ⭐︎ Akita Aramasa No.6 S-type → Next is the S-type! I really love the S-type! ◉ Grilled Eel from Hamana Lake with Leaf and Flower Pepper Sushi Roll → Next, Chef Shinohara has prepared a large, naturally raised eel from Hamana Lake with delicate grilling. The skin is crispy, while the inside is fluffy! It’s a fantastic finish! This eel is made into a sushi roll, topped generously with leaf and flower pepper, and served by hand! The flavors of the eel are enhanced by the two types of pepper, especially the leaf pepper! The crispy nori is also outstanding! The balance is perfect! ⭐︎ Shiga Matsuno Tsukasa Junmai Daiginjo, Shinohara's Special Limited Sake → This Matsuno Tsukasa limited sake is exceptional! It has a slight effervescence, a light sweetness, gentle acidity, and a beautiful aftertaste! Remarkable! ◉ Soft-Shelled Turtle Fried and Turtle Jelly → These two turtle dishes are Chef Shinohara's specialties! The jelly is exquisite! The flavors are truly beautiful! It’s clear that he took great care in preparing it! And the fried turtle is, of course, delicious! This is a must-try dish at Shinohara! ◉ Additional: Hokkaido Live Tara Crab, Boiled with Olive Oil & Sudachi and Soy Sauce → Next is an additional dish! Enjoying the boiled crab legs from a giant live Tara crab from Hokkaido with olive oil and sudachi is surprisingly perfect! I never expected olive oil would pair so well with Tara crab! Of course, the sudachi plays a significant role, but this combination is outstanding! ⭐︎ Saga Terao Junmai Daiginjo ⭐︎ Shimane Orokuro Super Orokuro 2024 → As we prepare for the next course, the drinks keep flowing… (･･;) ◉ Hassun: Oni-gawara & Oni-mon - Scallop & Firefly Squid & Canola Flower with Egg Yolk Vinegar and Tosa Vinegar Jelly - Kamo Eggplant and Shiitake Mushroom White Dressing - Bluefin Tuna Sushi with Mustard - Salted Sea Bass with New Onion Ponzu - Tiger Puffer Fish with Ankimo Sauce - Quail Egg Pickled in Miso - Flounder with Kombu and Grilled Sake - Udo and Rock Mushroom - Brandy Soy Sauce Pickled Squid with Sea Urchin Soy Sauce - Grilled Eggplant & Cucumber & Okra & Shiitake Mushroom with Daitokuji Natto → When you think of "Ginza Shinohara," you must think of the beautifully seasonal Hassun that delights all five senses! \( ˆoˆ )/ This day’s Hassun is themed around Tango no Sekku! Thank you for enhancing our luck! I am truly grateful! m(_ _)m Each dish is of astonishing quality! Everything is delicious! I couldn’t stop enjoying it, and the drinks kept flowing… (･･;) If I had to choose just one, the pickled squid was the ultimate pairing for a drink! Long live Chef Shinohara! ⭐︎ SAKE HUNDRED Tensai ◉ Foie Gras & Butter & Dried Persimmon & Whiskey Jelly Monaka → Next is Shinohara’s signature dish! Foie Gras Monaka! This time, it’s made with butter, dried persimmon, and whiskey jelly, and it’s the best I’ve ever had! It’s truly amazing how even a classic signature dish can become even more delicious! ◉ Additional: Sanriku Abalone, Steamed in Salt Water → Next is an additional Sanriku abalone! The simple saltwater steaming allows the harmonious flavors of the abalone to shine… It feels like the salinity of the sea where the abalone lived is perfectly captured, creating a gentle taste that is truly moving! m(_ _)m ◉ Kobe Beef Sukiyaki with Fuki Bamboo and Watercress, Served with Egg Yolk → Next is a light sukiyaki made with Kobe beef, accompanied by fuki bamboo and watercress! Everyone loves this! ◉ New Ginger Rice with Nori ◉ Handa Noodles in a Fried Topping Soup ◉ Pickled Eggplant → For the final course, we have new ginger rice, delicious Handa noodles in a soup with fried toppings, and pickled eggplant, creating a simple yet harmonious meal! I enjoyed the rice so much that I couldn’t help but ask for seconds! (･･;) ◉ Shiga Fruit Tomato in Wine Jelly → Is this really a tomato? It has a gentle acidity with a solid sweetness! The wine jelly is also delightful! ◉ Yomogi Kuzu Manju ⭐︎ Usucha → Finally, we concluded with seasonal yomogi kuzu manju and usucha, bringing a gentle end to the evening! Thus, the wonderful banquet by Chef Shinohara came to an end… I was honestly amazed! I have always enjoyed the food, and I felt that the essence of the present, seasonality, and elegance was beautifully expressed in the heart of Ginza, Tokyo. However, I sensed that each dish’s deliciousness has been elevated even further! Despite gathering such fame, Chef Shinohara takes great care of all his guests, nurturing his apprentices with kindness and, at times, strictness, while continuing to evolve. I have great respect for him! m(_ _)m It was a great meal! m(_ _)m I look forward to the next visit! ♫