Located just a 3-4 minute walk from Ginza Chome Station, Ginza Ooishi is situated on Ginza Marronnier Street.I had always wanted to visit this restaurant, and thanks to a kind invitation from the organizer, I finally had the pleasure of experiencing my long-awaited first visit.I am truly grateful to the organizer for this wonderful opportunity.The interior features an L-shaped counter with 13 seats.Among the staff, the chef's son was also actively working, creating a warm and friendly atmosphere throughout my visit.The course began with seasonal ingredients from Kitakyushu and Yamaguchi Prefectures:☆ Bhutanese Butter Tea ☆ Initial Bonito Flakes and Smoked Caviar Gougère ☆ Fresh Sea Urchin and Red Shrimp Marinade with Consommé Jelly and Cauliflower Cream ☆ Lobster Flan with Nantua Sauce (a reduced version of Americain sauce) ☆ Gratin of Rock Oyster and Purple Sea Urchin with Béarnaise Sauce, Shiso, and Chrysanthemum ☆ Hassun - Assorted Vegetable Jelly - Jambon Persillé from Shoulder Meat with Ravigote Sauce (onion, capers) - Edamame Soup with Pea Shoots and Red Pepper Mousse ☆ Confit and Grilled Sweetfish Potato Spring Roll, with Uikyou, Tade Vinegar, and Cucumber Soup ☆ Foie Gras and American Cherry Monaka with Cherry Jelly ☆ Baked Pie with Abalone, Sea Bream, and Scallop Mousse with Celery Root Sauce, Abalone Liver, and Caviar ☆ Watermelon Juice and Lime Sorbet ☆ Steamed and Grilled Lamb with Rock Salt, Lamb Ribs (bone-in) with Charred Zucchini Ratatouille ☆ Eel Risotto with New Ginger Rice and Truffle Scrambled Eggs ☆ Curry Rice (vegetable potage style) ☆ Soup de Fruits with Peach Aroma (Peach Compote and Marc Sorbet) ☆ Freshly Made Miyazaki Mango Shortcake ☆ Coffee One of the most impressive dishes was the gratin of rock oyster and purple sea urchin with Béarnaise sauce, which left a luxurious aftertaste with its rich flavors.In the Hassun, each item, including the vegetable jelly, jambon persillé, and edamame soup, was delicious.The sweetfish potato spring roll, baked after being confit, was perfectly balanced with its savory aroma and slight bitterness—absolutely delicious!The baked pie with abalone, sea bream, and scallop mousse, paired with celery root sauce and abalone liver caviar, was outstanding.The palate cleanser of watermelon juice and lime sorbet provided a refreshing sweetness.The eel risotto with new ginger rice and truffle scrambled eggs was a luxurious dish.And the signature curry rice, created with a vegetable potage concept, was a delightful first experience.Even after feeling so full, I wanted to indulge in the freshly made mango cake! It was so delicious—pure happiness! ☆*:.｡. o(≧▽≦)o .｡.:*☆I was impressed until the very end. ✨The fact that very little butter was used made the French cuisine feel incredibly light.With Chef Ooishi's warm personality and attentive service, I was able to enjoy a truly happy time throughout my visit.Thank you so much to the organizer and everyone who joined me! m(__)m
We use cookies on this site to enhance your user experience.
