I regularly visit Ginza Shinohara, and once again, I was overwhelmed by the flavors and hospitality! The taste is at a level where it hardly needs further description, so I won’t delve too deeply—just make sure to visit at least once. As soon as I sat down, a live king crab was placed right in front of me! I was told it would be served as boiled crab, so I ended up ordering everything, including the beef cutlet and caviar. The first dish, a cold soup served in an ice bowl, provided a perfect balance of chill and moisture. Next came a dish featuring shrimp and sea urchin, a winter melon soup, and sashimi of meji tuna and pike conger with a soy jelly (the chef’s skill in cutting the bones is a hallmark of this season). Then, the chef presented the seasonal highlight: ayu (sweetfish) sushi. After that, we enjoyed pressed sushi with eel, followed by the king crab (which paired incredibly well with olive oil). Finally, the hassun (seasonal platter) arrived. Listening to the chef’s stories about seasonal dishes made me truly grateful to be born in Japan. After the classic foie gras monaka and deep-fried abalone, we had soft-shelled turtle porridge (maru-zōsui) with rice cooked with young ginger, simmered dishes, and a miso soup with water shield—this was a perfect finale that embodied the essence of Japanese cuisine. The final dish, yokan (sweet bean jelly), was exquisitely crafted; it held its shape but melted in your mouth the moment you took a bite. The delicate balance is so precise that it sometimes doesn’t set properly. I am truly grateful to the staff who always provide the best hospitality!
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