In May, at Ginza Shinohara, the quality of each item in the hassun was particularly high, making it satisfying on its own. The portions were generous, leaving us quite full. There were also some very tempting additional menu items, and I found myself debating whether I should have chosen them or if it was wise not to add more based on my stomach's capacity.Today's Menu:- Hamozuisen (pike conger, sea urchin, sweet shrimp)- Crab Bread- Edamame Purée, Sea Bream, Kamo Eggplant- Sweetfish Nigiri- Eel, Japanese Pepper Leaves, Flower Pepper- Deep-fried Soft-shelled Turtle- Hassun: Scallop, Firefly Squid, Marinated Tuna, Tiger Pufferfish, Quail Egg, Flounder with Kombu, Udon, Rock Mushroom, Aori Squid, Ika-ae- Ginger Rice- Fruit Tomato in Wine Jelly- Yomogi Manju Less