I visited Ginza Shinohara for the first time.To put it simply, it exceeded my expectations by a large margin. When asked which dish was the best, I honestly couldn't answer. Every dish was of such high quality that there were no misses. It felt as if each plate contained a story, culture, seasonal essence, and even the chef's personality, making the experience feel more like appreciating a work of art than just having a meal.This time, I enjoyed the June lunch course.What impressed me first was the hospitality that began even before entering the restaurant. As soon as the elevator doors opened, the chef himself welcomed me with a warm smile, instantly easing my nerves. While there are many renowned Japanese restaurants, few can create such a naturally warm atmosphere.The first dish was soft roe and sea urchin.The creamy soft roe topped with rich sea urchin, combined with a wasabi-infused broth.The deep umami of the soft roe, the sweetness of the sea urchin, the kick of the wasabi, and the gentle flavor of the broth all coexisted beautifully without overpowering one another. The additional caviar added a wonderful saltiness that tightened the overall flavor.From the very first dish, I was completely captivated.Next was the charcoal-grilled sweetfish.The chef handed it to me in a sushi-like form.This was truly shocking.The fragrant sweetfish paired astonishingly well with the vinegared rice. The bones were tender, and with each bite, the flavor of the fish spread in my mouth. The characteristic slight bitterness of the sweetfish was pleasant, reminding me of the charm of river fish.This was undoubtedly one of the best sweetfish dishes I have ever had.The fried abalone and broad beans that followed were unforgettable as well.The abalone was perfectly cooked, tender, and released its umami with each bite. The light batter and perfect seasoning, combined with the natural sweetness of the broad beans, created depth in flavor.It was a dish that, while not flashy, showcased the skill of the craftsman.In the soup, there was tofu and fish.The warm broth filled the air with its aroma, offering a comforting taste. The fish's umami infused into the tofu, creating a gentle harmony in the broth.I believe this is where the beauty of Japanese cuisine lies.Then came the sashimi.This was where things truly got impressive.Squid, spiny lobster, medium fatty tuna, and fish.First, the squid.Incredibly tender, it cut effortlessly as soon as my teeth sank in, releasing sweetness with each bite.Next was the spiny lobster.I couldn't help but smile."Plump" doesn't even begin to describe it.It had such overwhelming elasticity that I wanted to say "bouncy." And it was astonishingly sweet.Without a doubt, this was the best spiny lobster I have ever eaten.The medium fatty tuna was also wonderful.It was rich in fat yet not heavy. It paired perfectly with the wasabi, melting slowly in my mouth.The accompanying sake-marinated peas and the homemade sea urchin and eggplant, which had been prepared over a long time, were also impressive.It wasn't just delicious; I could feel a passion for the ingredients.I also ordered additional crab.I shared it with my father, and it was a great choice.The meat was finely textured and flaked apart effortlessly. It was so tender that I didn't even need to chew, yet the crab's umami was robust....Then came the seasonal hassun, representing Shinohara.This was breathtaking.Before my eyes, the chefs began preparing everything at once.Their skill was like watching a performance.The theme was June.Hydrangeas were in bloom, and there was an ice decoration resembling the shimenawa (sacred rope) of a shrine.According to the chef, it was inspired by a custom wishing for good health and protection from summer fatigue before the season.Not only did the dishes express the season, but they also conveyed the prayers and culture that Japanese people have cherished for ages.This is the charm of Japanese cuisine, I thought.Various ingredients like eel, octopus, duck, and meat were included, each with a level of perfection that could move you with just one bite.It was not just delicious; it was blissful.Then came the foie gras monaka.This was also unforgettable.The skin of the monaka, grilled over charcoal, was fragrant and light.Inside was foie gras, fermented butter, and the aroma of rum.When I tasted it, it felt like a luxurious raisin sandwich.The richness of the foie gras, the depth of the butter, and the sweet aftertaste of the rum.It was an idea I never expected to find in a Japanese restaurant.Next was the conger eel.It was my first time trying conger eel, and I was moved.Thanks to the skill of the bone-cutting technique, the texture was astonishingly smooth.It paired wonderfully with the surrounding velvety vegetable sauce, evoking the transition from the rainy season to summer.The finale was ginger clay pot rice.I’m not particularly fond of ginger, but I finished this rice completely.The spiciness was mild, enhancing the sweetness of the rice instead.Even though I was full, my chopsticks moved naturally.Then came the dashi chazuke.Gentle, warm, and somehow nostalgic.It wasn't a flashy dish.But I believe this is where the restaurant's true skill shines.Finally, there was the water mochi.The visual beauty was wonderful, but the taste was even more remarkable.I could see the chefs carefully selecting the most beautiful pieces, and I was moved by their attention to detail.The charm of the counter seats lies in these aspects.You can see not just the dishes but also what goes on behind the scenes.Lastly, I enjoyed freshly whisked matcha.Here, the long story finally came to an end.Even though I was full, only a pleasant aftertaste remained.As I left, the chef saw me off to the elevator and even expressed concern about the typhoon.From start to finish, it was a perfect score.The food, the personality, the service, the atmosphere, the ideas.Everything was harmonized at a high level.Without a doubt, this is one of the top Japanese restaurants I have ever visited.I highly recommend it not only to those who love Japanese cuisine but also to those who don’t often eat it.It was a special time that allowed me to experience not just a meal but also the seasons, culture, and warmth of Japan.I will definitely visit again soon. This time, I want to talk more with the chef, not just about the food. Ginza Shinohara taught me once again the fascinating aspects of Japanese cuisine.