I was fortunate to receive an invitation to Ginza on this day! This was my first visit to Ginza Ooishi, a place I’ve heard great things about from my foodie friends. We had a private gathering with a total of 13 people, and it was quite a sight to see everyone lined up at the L-shaped counter!Now, regarding Ginza Ooishi, I had heard that the portions were quite generous, so I was mentally prepared for a big meal. However, Chef Ooishi kindly explained the course at the beginning and reassured us that we could adjust the portion sizes as needed, encouraging us to speak up if we needed anything. Throughout the meal, he checked in on how we were feeling after each dish, allowing us to enjoy the experience without worry!For drinks, we opted for the pairing option (10 glasses at 30cc for JPY 1,500). There was also a lovely suggestion to double the amount to 60cc for JPY 1,800 if we had a favorite drink.To kick things off, everyone who could drink raised a glass of champagne for a toast! The fun times were just beginning.△▼△▼△▼△▼△▼△▼△▼△▼△▼〇 Butter Tea 1. Gougère with fresh bonito flakes and smoked caviar 2. Marinated red sea urchin and red shrimp from Hagi, with consomme jelly and cauliflower cream 3. Lobster flan (a new dish for this season!) with Nantua sauce 4. Rock oysters from Genkai-nada and purple sea urchin from Hakozaki, gratin-style with Béarnaise sauce, served on a bed of shiso and chrysanthemum 5. Hassun - Jelly with 8 types of vegetables - Shoulder meat ham with persillade and ravigote sauce (onion, capers) - Edamame soup from Yasuoka, garnished with young pea shoots and red pepper mousse 6. Confit sweetfish wrapped in thinly sliced potatoes, served with fennel, vinegar, and cucumber soup 7. Foie gras and American cherry monaka, featuring the American cherry version 8. Puff pastry with abalone, sea bream, and scallop mousse, served with celery root potage, abalone liver, and caviar 9. Watermelon juice with lime sorbet 10. Steamed lamb wrapped in rock salt, grilled lamb ribs, and stuffed fried flower zucchini ratatouille 11. Eel risotto with new ginger rice, balsamic sauce, and scrambled truffle 12. Curry rice (vegetable potage with curry flavor, zero oil) 13. Soup de fruits with peach aroma (peach compote and marc wine sorbet) 14. Freshly made shortcake with Miyazaki mango 〇 Coffee △▼△▼△▼△▼△▼△▼△▼△▼△▼It was a great meal! Wow! The anticipation I had before coming here was completely unfounded (laughs). While the variety of dishes certainly filled me up, the careful adjustments made it easy to enjoy everything. Moreover, the elements that can often weigh down French cuisine, like fat and butter, were minimized, making it a meal that was satisfying without being overwhelming. I even activated my "second stomach" for the curry and had a large portion of cake! What stood out to me was the delightful and beautiful presentation of the hassun. The jelly was refreshing, showcasing the deliciousness of summer vegetables. The sweetfish wrapped in potatoes introduced me to a new way to enjoy sweetfish.And, of course, Chef Ooishi's incredibly bright and sunny personality brought an energetic vibe that felt invigorating across the counter. With his son joining in April, it seems like the momentum will only continue to grow!Thank you for the wonderful meal! I had a fantastic time!