A long-awaited visit to the pinnacle of Ginza, Ginza Shinohara. It was an emotional lunch course filled with wonderful seasonal dishes and the chef's witty conversation.1st Dish: Edamame Purée with Tomato Presented in a refreshing ice bowl, the edamame purée is rich in flavor and umami. I savored it with a couple of bites before adding the tomato, which introduced a refreshing acidity that transformed the aftertaste into something surprisingly light—a meticulously crafted dish.2nd Dish: Sweet Shrimp and Red Sea Urchin with Wasabi Vinegar Served in a cool square glass dish, the plump sweet shrimp and rich red sea urchin are complemented by pickled Kumamoto watermelon and thinly sliced vegetables for a delightful texture. The homemade sweet and sour "wasabi vinegar" ties everything together beautifully.3rd Dish: Soup with Winter Melon and Sweet Sea Bream Noodles Beneath the beautifully sliced winter melon lies fragrant and umami-packed sweet sea bream and smooth noodles. One bite envelops you in the gentle warmth and deep richness of the broth.4th Dish: Sashimi of Pike Conger, Octopus, and Yoko-Wa (Bluefin Tuna) Summer sashimi beautifully arranged on ice. The blanched pike conger is expertly sliced by the chef, while the crunchy octopus is enjoyed with homemade plum sauce, and the moist Yoko-Wa is luxuriously paired with wasabi soy sauce and kombu soy sauce.5th Dish: Signature Foie Gras Monaka A specialty of Shinohara, this monaka features a crispy, fragrant shell filled with rich and creamy foie gras paste, complemented by smoked daikon and persimmon jelly, creating a perfect harmony of textures and flavors.6th Dish: Tanabata's Hassun An artistic and impressive hassun themed around "Tanabata" for July! Decorated with bamboo leaves, bellflowers, and a transverse flute, it is a three-dimensional and luxurious presentation. - Baccarat coupe: Hairy Crab and Scallop in Jelly - Red Wine Pickled Yamamomo - Fugu Jelly (with green onion garnish) - Fried Squid Cake / Dutch-style Eggplant - Grilled Shonai Wheat Gluten (with cheese) - Tempura of Awafu (with Rikyu miso) - Corn Tofu 7th Dish: Fried Sweetfish (with Special Sour Cream Sauce & Fried Head) The fragrant fried sweetfish is presented upright, resembling it swimming. It is enjoyed with a vibrant green paste made of cucumber, tomato, and sour cream, along with plenty of caviar. An exquisite dish that transcends traditional Japanese cuisine. The fried head of the sweetfish is served separately for an additional crunchy delight.8th Dish: Fried Dishes and Strong Side Dishes Fried Abalone, Corn Tempura, and Maru-Ju (Sweet Potato) A dish that beautifully contrasts with the blue maple leaves in the porcelain dish. The fried abalone is tender and flavorful, the sweet corn tempura is fragrant and sweet, and the moist and sweet Maru-Ju creates a perfect balance.9th Dish: Grilled Eel Sushi Soft and tender grilled eel sushi, lightly charred for added flavor. The combination of sansho pepper and the texture of the rice, along with the refreshing taste of the pickled ginger, is simply delightful.10th Dish: Strong Side Dish - Hot Soft-Shelled Turtle Rice Served bubbling hot in a shallow clay pot, this rice dish combines the rich broth of soft-shelled turtle with fluffy eggs, providing a deep flavor that warms both body and soul. I've never had a rice dish that utilized soft-shelled turtle so thoroughly; it was an extravagant and moving experience.11th Dish: Meal - Seasonal Clay Pot Rice, Pickles, and Miso Soup As soon as the lid is lifted, a wonderful aroma wafts from the clay pot rice. With plenty of seasonings and rich broth, it’s so delicious that I couldn’t resist going for seconds, even when full.12th Dish: Dessert - Kyoto's Tanba Dainagon Water Jelly & Matcha The finale is a superb cold water jelly that highlights the flavor of red beans, paired with freshly whisked matcha for a refreshing conclusion.The overwhelming quality of the dishes, along with the entertaining and wonderful hospitality, made for an unforgettable experience. I definitely want to return in a different season. Next time, in autumn.It was a great meal! Less