The seasonal hydrangeas and the beautifully presented appetizers that promote health and well-being never fail to impress me at Ginza Shinohara. With each visit, I become more aware of the seasonal ingredients, which adds to my enjoyment. I also look forward to the character and growth of the apprentices.◎ Appetizers ◎ Fresh Sesame Tofu (with Sweet Shrimp & Sea Urchin) Ayugiri (Grilled Sweetfish Sushi) Deep-fried Abalone Soup with Soft-shelled Turtle Broth, Deep-fried Sea Bass, and Edamame ◎ Sashimi ◎ Aori Squid, Ise Lobster Sashimi, and O-toro Tuna ◎ Grilled Dish ◎ Grilled Sweetfish with Salt (with Sea Urchin Karasumi) ◎ Specialty ◎ Nemuro King Crab Served with Olive Oil and Vinegar ◎ Assorted Dishes ◎ Everything was delicious! ◎ Signature Dish ◎ Foie Gras and Persimmon Monaka ◎ Hot Pot ◎ Hamo and Asparagus Sukiyaki ◎ Rice Dish ◎ Clay Pot Rice with Young Ginger Kombu and Pickles ↑ Rice porridge made with the hot pot broth ◎ Dessert ◎ Stewed Green Plums This was my first time trying Hamo Sukiyaki... It was incredibly delicious. The King Crab special was also fantastic... Eating it with olive oil was a clever touch! Thank you as always! It was a great meal.I will definitely come back!
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