Ginza Kitagawa Tokyo

A Michelin one-star Japanese restaurant renowned in Ginza.Drawing inspiration from "Shinohara," the dishes beautifully express the seasonal flavors unique to Japanese cuisine. One highlight I always look forward to is the hassun, a stunning plate featuring seasonal ingredients that leaves a lasting impression throughout the course.Another major attraction is the tempura, which holds a significant place in the course, and every piece is truly delicious.Considering both the taste and the cost performance, I felt that the satisfaction level exceeded that of "Shinohara."Menu:- Tomokoroshi- Hairy crab, sea urchin, caviar- Hassun: fig, shrimp toast, water octopus, seaweed, yuba, yamamomo- Spanish mackerel- Tempura of tomokoroshi and new ginkgo- Tempura of pike eel- Sardine nigiri- Sweetfish soup with crispy fish bones- Grilled eel- Tempura of Matsutake mushrooms from Bhutan (additional)- Soba- Fried tiger pufferfish (additional)- Tobigyu- Tempura rice bowl- Tempura egg rice bowl- Pine ice cream, passion fruit, daifuku Less

I wanted to enjoy seasonal Japanese cuisine in Ginza, so I visited "Ginza Kitagawa." In the calm atmosphere of the 10-seat counter, I was able to slowly savor each carefully prepared dish.What left a particularly strong impression was a plate featuring crab paired with caviar. Not only was the flavor of the ingredients exquisite, but the presentation was also stunning, instantly lifting my spirits. ♡The grilled dishes were perfectly charred, with a delightful contrast between the crispy exterior and the fluffy texture inside.Moreover, it wasn't just the food; the seasonal flowers, tableware, and decorations were all thoughtfully arranged, making it a feast for the eyes as well.Without being overly flashy, the restaurant beautifully conveyed a sense of the season and the elegance of Japanese cuisine, providing a refined experience typical of Ginza. The gentle demeanor of the chef and the tranquil atmosphere of the restaurant were also lovely. Watching the dishes being prepared over the counter was enjoyable, and I highly recommend this place for those who want to leisurely savor Japanese cuisine while experiencing the seasons. Less

I made a reservation for a weekday visit at 5 PM.Corn puree:It had a citrus flavor reminiscent of sudachi, and it was a unique taste.The gentle flavor was incredibly delicious.Appetizer:Freshly boiled Hairy Crab from Funka Bay, served with sea urchin and caviar, lightly dressed with Tosa vinegar and shiso flowers.Everything was delicious!!Assorted Dishes:Marinated sardines,Iwami mozuku seaweed from Niigata,Yuba (tofu skin),Wild peach,Shrimp paste,Fig with sesame cream.All were tasty, but the presentation was quite impactful, telling a story on the serving tray.Sashimi of fatty sawara from Mie Prefecture:The skin was lightly seared, giving it a smoky aroma.Delicious with ponzu or salt.Fried young corn from Gifu Prefecture:Served with salt, it was fragrant and sweet, with a delightful crunch from the silk.Fatty tuna nigiri.Tempura of hamo (pike eel) from Amakusa:Thick and satisfying.Soft-shelled turtle soup:The broth was soothing, with tender winter melon and possibly the emperor part of the turtle.Grilled eel from Shizuoka Prefecture:The flesh was fluffy, but the skin was incredibly crispy and delicious.The grape pepper added a rich flavor.Sudachi soba:An experiential dish where you pour junsai (water shield) from a butterbur leaf.The 100% buckwheat soba was chilled in an ice bowl, with sudachi, the creamy texture of junsai, and freshly fried sakura shrimp tempura.Hida beef Chateaubriand grilled with tamahagane:I forgot to take a photo...It was quite rare, yet moist, tender, and melted in my mouth, with rich fat.Served with black pepper, a peppery onion sauce, and salt. Definitely go for the onion sauce!Special Menu:Tempura of Matsutake mushrooms from Bhutan - JPY 4000.Matsutake from Bhutan has been available for about five years now, and while the aroma and flavor are still developing, the shape is similar to Japanese ones, and the caps are substantial.I enjoyed the expanding aroma with each bite, and it was quite filling!Pickles, tempura rice bowl, and fried egg over rice:I wish I had a bigger stomach to eat more (laughs).Mango daifuku wrapped in gyuhi (sweet rice dough) with fresh cream and red bean paste,Peach sorbet,Matcha.Takarayama with water - they pour generously,Dassai namashibori,Jikon.Sake is reasonably priced, starting from half a go.The total bill was around JPY 40,000.Considering the deliciousness and beauty of the intricate dishes, along with the high level of hospitality, I think it was quite reasonable.I definitely want to come back! Less

Mr. Kitagawa truly embodies Mr. Shinohara's philosophy: fun, delicious, and affordable. I believe it’s nearly the best experience you can have.The highlight of the day was the mango daifuku! This is a dish that has been meticulously crafted through extensive research, and you won’t find anything like it at most specialty dessert shops. I also look forward to the seasonal desserts, which are quite significant in their own right.● Corn Soup The natural sweetness spreads across your palate. ● Horse Manure Sea Urchin with Hairy Crab topped with Caviar Served with Tosa vinegar jelly, it looks absolutely stunning. ● Hassun (Seasonal Appetizer) for July, "Hobungetsu" With a leaf of the Kaji tree, Iwa Mozuku seaweed, shrimp toast, grilled abalone (with liver spread), and a cherry in a hōzuki (Chinese lantern plant). Jimaami tofu and vinegar-marinated octopus. ● 4.5 kg of Kue (a type of fish) ● Tempura of Hamo (pike eel) ● Soft-shelled turtle soup With winter melon underneath. ● Eel with grape pepper.Options: ● Grilled skewers of soft-shelled turtle.● Hida Beef Chateaubriand Grilled with tamahagane (traditional Japanese steel). Seasoned with salt, black pepper, and onion soy sauce. ○ Tempura Bara (assorted tempura) is still delicious. ○ Rice with raw egg. ● Dessert: Mango daifuku topped with coffee. This is even better than what professionals make.Served with a scoop of green plum sorbet. Less

Upon entering, the first thing I noticed was the beautiful seasonal decor. The quality of ingredients such as sea urchin, caviar, sashimi, and sushi was high, and each dish was meticulously prepared. The lively atmosphere from the counter added to the experience, making it perfect for a special occasion.While I found all the dishes delicious and satisfying, I felt that the cost-performance ratio was slightly lacking when considering the price. There are other restaurants in the same price range that offer more surprises and satisfaction.That said, the ambiance and seasonal touches were exceptional, making it a great choice for those looking to enjoy a calm and refined dining experience for business meetings or anniversaries. Overall, I was satisfied, but I would like to consider the balance with the price before deciding on a return visit. Less

First VisitThree days before my visit, I searched for "tempura" and found an available slot at this restaurant, making a reservation for a single diner at 21:00 (totaling JPY 31,900).I arrived at 20:55.There was one other group of two already seated.I was shown to a great seat right in front of the kitchen.The restaurant, which has been open for nearly four years, is well-maintained, with a clean design that hides the cooking area. The copper frying pot at the back of the counter stands out.The dishes that were served included:1. **Appetizer** Gold Rush (sweet corn) with a dashi made from bonito and kombu kelp.2. **First Course** Hairy crab from Funka Bay, sea urchin from Nemuro, caviar (medium grain: Ossetra?), topped with Tosa vinegar jelly and flower buds.3. **Second Course: Assorted Appetizers** - Sado Island vinegared seaweed - Ebi Toast (Hatoshi: shrimp paste sandwiched and fried) - Grilled abalone with liver sauce - Red wine poached yamamomo (Japanese peach), served in a hōzuki (Chinese lantern) - Okinawa's jimami tofu - Vinegared octopus.4. **Sashimi** Thinly sliced flounder from Miyagi, served with chili vinegar, salt, and sudachi.5. **Main Dish** Tempura of young sweetfish from Lake Biwa, served with salt.6. **Noodle Dish - 1** Nigiri sushi with otoro (fatty tuna) from Ōma.7. **Main Dish** Tempura of hamo (pike eel) from Amakusa, served with tempura dipping sauce and grated daikon.8. **Soup** Clear soup with cultured soft-shelled turtle from Hamana Lake, with winter melon and white leek.9. **Bowl Dish** Grilled eel from Shizuoka, served with Japanese pepper from Wakayama.10. **Noodle Dish - 2** Homemade hand-cut ju-wari cold soba, served with water shield and fried sakura shrimp.11. **Main Dish - 1 (Additional Option)** Fried fugu (pufferfish).12. **Main Dish - 2 (Additional Option)** Grilled skewers of four parts of soft-shelled turtle, served with Japanese pepper from Wakayama.13. **Main Dish - 3** Hida beef from Takayama, A5 rank Chateaubriand, grilled over charcoal, served with three condiments (smoked pepper paste, sautéed onions, salt).14. **Rice** 1: Tempura rice bowl 2: TKG (Tamago Kake Gohan) with fried egg yolk (Oita: Ran-ō, Ibaraki: Araokana).15. **Dessert** - Sorbet: Ume (plum) - Sweet: Mango from Miyazaki, mascarpone, freshly made mochi wrapped in white bean paste, dusted with coffee powder.I stayed for 2 hours and 20 minutes. I added two options (11 + 12) and had four glasses of drinks, resulting in a total of JPY 43,000 after rounding down.Here are my impressions of the meal:- The ingredients are sourced from across the country, taking advantage of the urban location.- While the seafood is fresh, it feels slightly lacking compared to what I’ve had at local spots.- However, the fourth dish was well-aged, with both flavor and texture being excellent. I wish they had included the engawa (flounder fin).- The structure of the meal seems to be based on the chef's previous restaurant, "Shinohara," with elements from a very famous restaurant interwoven.- Each dish was on the smaller side, but the atmosphere and the way they incorporated the 24 seasonal divisions into the dishes felt just like "Shinohara," which was enjoyable. However, I got carried away and ended up adding options 11 and 12, plus having two servings of dish 14, realizing afterward that I was quite full.Will they settle for being a sister restaurant to "Shinohara"? Or will they elevate their master’s cuisine to create their own unique identity? With the difficulty of making reservations now behind them, it seems they are at a crossroads. In any case, I truly felt how challenging it is to establish oneself near such a famous restaurant. Less

I visited Ginza Kitagawa for the first time in July. I had been there about two years ago, when I enjoyed the dishes by Shinohara, the predecessor. While the food was certainly delicious, I felt that the entertainment and the unique personalities of the customers were a bit overwhelming, which is why I didn't return after that.However, after seeing the reviews for Kitagawa, I decided to visit again. The atmosphere was cozy and relaxing, and the hospitality was exceptional. I’m looking forward to my next visit! Less

Experience the New Charm of Japanese Cuisine and Tempura at Ginza KitagawaI visited Ginza Kitagawa in Ginza.This is a highly regarded spot where you can enjoy both Japanese cuisine and tempura at the same time.Chef Kitagawa hails from the renowned Japanese restaurant "Shinohara." His skills and sensibilities are evident throughout the meal, especially in the first dish, the Hassun, which beautifully embodies the essence of Shinohara with its seasonal elements, playful presentation, and perfect balance of flavors. It truly captivates you from the very first plate.The subsequent Japanese dishes and freshly fried tempura are all exceptional, showcasing the ingredients' natural flavors to their fullest. You can feel the meticulous craftsmanship in each dish, making for a continuous series of delightful surprises until the very end.While honoring tradition, Chef Kitagawa expresses his unique personality, ensuring that this restaurant will undoubtedly gain even more attention in the future.I look forward to visiting again in a different season.It was a great meal. Less

I visited Ginza Kitagawa located in Chuo Ward, Ginza.The restaurant is situated on the 3rd floor of a building next to WINS Ginza, along Maronie Street in Ginza 2-chome.This time, I went for lunch and enjoyed the omakase course.◆ Here’s what I had in the omakase course that day:❶ Corn Soup A chilled corn soup made with Gold Rush corn, showcasing its natural sweetness.❷ Appetizer An appetizer featuring freshly boiled Hairy Crab from Funka Bay. The dish included shredded crab meat mixed with crab miso, a jelly made from Tosa vinegar, crab leg meat, Murakami sea urchin from Nemuro, caviar, and shiso leaves.❸ Assorted Dishes 1. Iwamo-zuku seaweed from Niigata 2. Ebi Pan (Hatoshi) 3. Vinegared octopus, wakame seaweed, and cucumber 4. Marinated tuna, with bonito flakes included. 5. Grilled abalone, brushed with abalone liver sauce. 6. Red wine poached yamamomo (Japanese peach). 7. Jimami tofu (peanut tofu).❹ Sashimi 1. Flounder, freshly caught from the tank in the restaurant, served with its fin. Due to its exceptional freshness, it was served with a liver sauce made from flounder liver. 2. Aori squid 3. Red sea urchin from Hagi.❺ Tempura Tempura of young sweetfish from Lake Biwa, enjoyed with salt.❻ Sushi Nigiri sushi made with 160 kg of fatty tuna.❼ Tempura Tempura of hamo (pike eel) from Amakusa, lightly salted and served with a dipping sauce containing grated daikon.❽ Soup A clear soup made with soft-shelled turtle, featuring winter melon, hamo, turtle fin, and white leeks. It was served with ginger juice and a hint of yuzu fragrance.❾ Grilled eel Eel from Hamamatsu, Shizuoka, enjoyed with Wakayama’s grape pepper.❿ Soba Ju-wari soba (100% buckwheat) with sudachi and junsai from Akita. Served with tempura of sakura shrimp on the side.⓫ Fried torafugu (additional) Torafugu from Setouchi, generously squeezed with lemon.⓬ Grilled soft-shelled turtle skewers (additional) Skewers with turtle meat, skin, green onions, liver, intestines, and meat in that order. This used to be a standard course item, but it was changed to an additional menu due to some customers not liking game.⓭ Hida beef grilled Chateaubriand On this day, Chateaubriand was grilled, served with chutney and smoked fresh pepper.⓮ Rice Pickles of bettara, cucumber, and water eggplant were served together. 1. Tempura bowl The day’s tempura included shrimp, squid, new potatoes, red man-gaji peppers, zucchini, pumpkin, and asparagus, seasoned with salted kelp and sesame. 2. Tamaten-don Two types of eggs were prepared: Arokana and Ran-oh from Oita. I had both. The tamaten-don was served with tempura of eggs over rice, drizzled with salt and fragrant oil, topped with freshly shaved bonito flakes.⓯ Dessert 1. Mango daifuku Miyazaki mango wrapped in white bean paste and mascarpone with mochi, dusted with coffee powder. 2. Mango and peach sorbet Served with passion fruit sauce.Once again, I was able to enjoy exquisite dishes made with seasonal ingredients.The Hairy Crab appetizer, red sea urchin sashimi, and sweetfish tempura showcased the deliciousness of summer ingredients. The aroma and sweetness of the freshly boiled Hairy Crab were exceptional.The assorted dishes were consistently delicious. The flounder sashimi, soba, and Hida beef Chateaubriand were all outstanding. The fatty tuna nigiri was surprisingly delicious for summer tuna. Additionally, the freshly prepared sushi rice made with three types of red vinegar was incredibly tasty. The tamaten-don was simple yet addictive, and I would love to have it every time.Once again, I enjoyed my meal in the wonderful atmosphere of this restaurant. I look forward to visiting again in a different season.It was very delicious once again.Thank you for the meal! Less

If you're looking to enjoy Japanese cuisine in Ginza, I highly recommend visiting "Ginza Kitagawa" at least once.From the moment you open the door, a serene atmosphere envelops you, revealing a calm space centered around the counter. The ambiance is both elegant and relaxed, naturally heightening your anticipation for the meal.This time, I indulged in the seasonal course, and from the very first dish to the final course, it exceeded all my expectations.What struck me first was the appetizers, which beautifully captured the essence of the season.Each dish, artfully arranged in vibrant dishes, resembled a painting. Not only were they visually stunning, but each ingredient's flavor was carefully highlighted, showcasing the depth of Japanese cuisine.The soup was fragrant with clear dashi, and just one sip brought a sense of calm.The grilled and simmered dishes were perfectly cooked, allowing the natural umami of the ingredients to shine through.What particularly impressed me that day were the various presentations happening right before my eyes.Watching the chef skillfully handle a large crab and witnessing the artistry of their work up close added a unique excitement that only the counter seating can provide. The process of the dishes being prepared became a form of entertainment, sparking lively conversation.There was no compromise until the final dish, and the satisfaction continued until the last bite.The pacing throughout the course was masterful, keeping the anticipation alive with thoughts of "What dish will come next?"The service was also very pleasant, with the staff providing explanations about the dishes and ingredients at just the right distance, enriching the dining experience.What left a particularly good impression on me was the restaurant's commitment to continuous improvement.Previously, there were moments when the position or angle of the seats made it difficult to see the chef's hands or the completion of the dishes, but during my recent visit, this aspect had been significantly improved.With high-quality dishes, a beautiful space, attentive service, engaging presentations, and a dedication to improvement, this restaurant offers an exceptionally satisfying experience.I learned that the menu changes with the seasons, making it a place I want to revisit as the seasons change. For anyone looking to enjoy authentic Japanese cuisine in Ginza, I can confidently recommend this outstanding establishment. Less

The seasoning that highlights seasonal ingredients and the carefully prepared dashi is truly remarkable, allowing you to feel the essence of each season in every dish. Even after a hearty meal, I never feel heavy the next day, and I am always impressed by the quality of the ingredients and their gentle flavors. The presentation is beautiful, making it a feast for the eyes as well, and every time I visit, I look forward to discovering what delightful dishes await me. Thank you for always providing such wonderful meals that nourish both the body and soul. Less

【Awards】 Michelin 2026 Tokyo One Star Tabelog 2026 Bronze Award Tabelog 2025 Top 100 Japanese Restaurants in Tokyo 【Tabelog Rating (as of posting date)】 4.36 【Location】 Ginza / About a 3-minute walk from Higashi-Ginza Station 【Reservations/Reservation Method/Reservation Timing】 Available / Tabelog / On-the-Day 【Wait Time】 None 【Number of Visitors】 1 person 【Seating】 Counter 【Overview of the Restaurant and Chef's Background】 Opened in 2022 as a sister restaurant to the renowned Japanese restaurant "Ginza Shinohara." The restaurant is led by Mr. Kitagawa, who has been the right-hand man of Chef Shinohara. During the establishment phase, he trained at various prestigious restaurants such as "Ginza Oishi," "Sushi Ryujiro," "Sushi Nanba," and "Naruki" in Shizuoka. His experience at "Naruki" was particularly impactful, and he primarily oversees the frying station. The team, including the skilled Mr. Yamaguchi who handles many dishes, boasts a very high level of quality. The menu consists of a single omakase course priced at JPY 31,900, available for both lunch and dinner. There may also be additional offerings like grilled soft-shell turtle skewers during the meal. Reservations can be made through Tabelog. 【Atmosphere】 Bright and somewhat lively 【Cost per Person】 JPY 39,800 【Order】 Omakase Course JPY 31,900 (tax included) 【Details】 ◆ Gold Rush Soup ◆ Hokkaido Hairy Crab / Caviar / Aomori Purple Sea Urchin Tosa Vinegar Jelly ◆ Hassun └ Iwa Mozuku / Micro Tomatoes └ Jimami Tofu └ Hatoshi └ Grilled Abalone └ Marinated Tuna └ Red Wine Stewed Yamamomo └ Vinegared Octopus ◆ Sashimi Hirame / Swordtip Squid / Yamaguchi Red Sea Urchin ◆ Tempura of Kuruma Ebi ◆ Okinawa 180kg Chutoro Sushi ◆ Tempura of White Eggplant ◆ Amakusa Hamo / Soft-Shell Turtle Emperor Soup ◆ Shizuoka Grilled Eel ◆ Ju-wari Soba Sakura Shrimp Tempura / Akita New Junsai ◆ Fried Tiger Puffer Fish *Additional +JPY 2,500 ◆ Hida Beef Chateaubriand Grilled with Tamahagane ◆ Tempura Rice x2 ◆ Tamaten Don ◆ Miyazaki Mango Daifuku Japanese Sake and Yogurt Ice Cream ◆ Matcha ◇ Aramasa No.6 A-Type 2025 180ml ◇ Aozora Yamaguchi Yamada Nishiki Junmai Ginjo 180ml 【Impressions】 Reservations are almost fully booked for at least three months ahead, but I managed to find a last-minute opening. As expected, both Mr. Kitagawa and Mr. Yamaguchi are bright and charming characters, instantly easing any tension as soon as I sat down. Just listening to their interactions is incredibly entertaining. One floor below is "Ginza Oishi," one of my favorite restaurants, and the combination of the second and third floors here is impressive. While the taste of the food is the most important factor, I believe that the element of "fun" is equally crucial for overall satisfaction when leaving the restaurant. Of course, they don’t force fun upon you; as a guest, you can engage if you wish (laughs) or focus on conversations with your companions, and that balance is part of the charm. I hadn’t planned on drinking alcohol, but before I knew it, I found myself reaching for Japanese sake. When I casually ordered something "fruity," the Aramasa No.6 A-Type was served without hesitation. When I exclaimed, "I can’t afford this!" they replied, "Don’t worry, it’s not overpriced!" (laughs). Indeed, when I calculated it, the price seemed quite reasonable. There are also many unique brands that are hard to find elsewhere, making it a delightful experience for sake lovers to try pairings. The dishes utilize various high-quality ingredients, but they avoid falling into mere "ingredient boasting"; they are made even more delicious with techniques learned from Chef Shinohara and other chefs representing different genres. The fried tiger puffer fish I ordered as an extra was absolutely divine. I was also tempted by the grilled soft-shell turtle skewers featured in "Higashi-Kare," but I couldn’t resist ordering this. The Hida Beef Chateaubriand grilled with Tamahagane was fluffy in texture, yet bursting with robust flavor when bitten into, leaving a lasting impression. Although I’m not usually a fan of Hida beef, this was incredibly delicious. It’s always a joy to have such tasty meat. The course was satisfying and plentiful. Even though I moderated my alcohol intake, considering the Ginza location and the "sister restaurant of Shinohara," the payment of about JPY 40,000 felt reasonable. The second and third floors of the Marronnier Street Ginza Building might just be the most wonderful and lovable floors in Japan. Less

I made a reservation for 12 PM and arrived to find seven other guests, with a bit of space available. After ordering drinks, we started with the corn (Gold Rush) tasting. The atmosphere was relaxed and enjoyable, with engaging conversations and the staff showcasing the ingredients used in the dishes, adding to the overall experience. Here’s what we had:- Corn tasting- Hairy crab with sea urchin and caviar- Hassun (mozuku seaweed, jimami tofu, shrimp sandwich, abalone, marinated fish, wine-poached yamamomo, octopus)- Sashimi (flounder, squid, red sea urchin)- Tempura of sweet shrimp- Toro nigiri- Fried eggplant- Soft-shelled turtle soup- Eel- Soba noodles- Chateaubriand- Tempura rice bowl- Yogurt and Japanese sake ice cream with mango daifuku- MatchaEvery dish was delicious from start to finish. The pacing of the dishes was perfect; I was savoring the sea urchin while sipping my drink, and the next dish would arrive just in time. The meal lasted about two and a half hours, and I was so comfortable that I lost track of time. During the course, they asked if we wanted to order additional dishes. There were three options available, but I chose not to add any. I believe the fried fugu was around JPY 2,500.At the end, they kindly packed the leftover tempura rice bowl for me to take home. I enjoyed beer and Japanese sake, and the total bill was around JPY 39,000. Less

I would like to express my gratitude to Ginza Kitagawa, where I had an incredible experience with the final rice dishes and desserts, which truly highlighted the importance of the latter half of the course meal.Typically, the rice dishes are limited to a maximum of three types and three servings, but I requested refills and different versions, and ended up enjoying six servings all by myself, rubbing my very full belly (*≧∀≦*). While I remembered the wonderful dishes from my previous visits, I was slightly disappointed with the desserts and the last one or two items before dessert, which brought down my overall impression of a few other restaurants that came to mind. Additionally, there was one more thing that made me very happy! ♪( ´▽｀)At Kitagawa and Shinohara, they often serve the A5-rated Hida beef Chateaubriand grilled with tamahagane, the steel used for Japanese swords. It’s incredibly delicious, but I have always loved the homemade smoked green pepper that accompanies it (๑>◡ Less

Nearest Station: 2-minute walk from Ginza 1-chome StationClosed: TuesdaysThis Japanese restaurant ranks 7th in the national tempura rankings. You can enjoy the humorous exchanges between the owner, Kitagawa, and the comedian, Tetsu-chan, who is invited from Ginza Shinohara, making it a lively and entertaining place.- Gold Rush Tempura- Cold Appetizers with Hairy Crab, Abalone, Sea Urchin, and Fruit Tomato- Hassun→ The hassun, inherited from Shinohara, is beautifully presented✨- Sashimi of Grouper, Squid, and Red Sea Urchin→ The red sea urchin has a fruity flavor, and the grouper is incredibly luxurious.- Tempura of Sweet Shrimp- Sushi with Okinawan Fatty Tuna- Tempura of White Eggplant- Winter Melon Tempura with Sea Eel and Eggplant- Kansai-style Grilled Eel- Ju-wari Soba with Sakura Shrimp and Sudachi for a refreshing taste!- Tempura of Tiger Pufferfish→ Incredibly tender and fluffy.- Hida Beef Grilled with Tamahagane- Tempura Rice Bowl→ Absolutely delicious!! I had four servings this time (^^)- Egg Tempura Rice Bowl→ Making a comeback after a long time!! Rare Arookana.- Mango Daifuku with Yogurt Ice Cream topped with Passion Fruit- Usucha (thin tea)With luxurious ingredients, this 15-dish course, including dessert, is an incredible value at JPY 31,900!! I plan to visit again before the year ends (^O^) Less

In June, Ginza Kitagawa offers an exceptional dining experience with its kaiseki, tempura, grilled eel, and soba, all at a remarkably high level. The menu encompasses the full enjoyment of Japanese cuisine, making each visit a delight.Today's Menu:Corn SoupHairy Crab, Abalone, Sea Urchin, Tosa VinegarAppetizer PlatterSashimi: Sweetfish, Grouper, Red Sea UrchinTiger Prawn TempuraFatty Tuna NigiriWhite Eggplant TempuraSoup: Grated Winter Melon with Pike Conger and Kamo EggplantGrilled Eel100% Soba with Sakura Shrimp and Jun-sanHida Beef ChateaubriandSweetfish, Edamame, and Ginger RiceMango DaifukuJapanese Sake and Yogurt Ice CreamMatcha Less

I had been wanting to visit this restaurant for a while, and it turned out to be a Japanese cuisine establishment where I could enjoy not only the food but also the ambiance and presentation.What particularly impressed me was the Hassun (seasonal appetizer platter). Each dish was filled with seasonal ingredients, and by listening to the detailed explanations, I was able to appreciate the unique flavors and meanings of the ingredients for that time of year. I was reminded once again that the charm of Japanese cuisine lies in experiencing the seasons through all five senses.I also noticed the attention to detail in the tableware, and I was surprised to see HERMÈS plates being used. They exuded luxury while harmonizing beautifully with the dishes, creating a stunning presentation without the tableware overshadowing the food.Additionally, there were live cooking demonstrations, such as grilling eel, which added an engaging element to the experience, making the wait for the dishes enjoyable. This restaurant truly allows you to savor the unique appeal of Japanese cuisine through sight, smell, sound, and taste.Every dish reflected meticulous craftsmanship, and the flavors highlighted the ingredients, resulting in a highly satisfying course.However, I had a slight concern regarding the sushi served during the course. The texture felt a bit tough, and the rice was quite hard, making it less enjoyable. Considering the overall quality of the meal, I felt that the course could have been just as satisfying without the sushi. Additionally, with many fried dishes like tempura, there was a lingering scent of oil in the restaurant, which was a bit distracting. Aside from that, the service was attentive and the atmosphere comfortable, making it a place to enjoy a special time.I believe the contents of the Hassun will change with the seasons, so I look forward to visiting again in a different season to enjoy the unique scenery and flavors it has to offer. Less

Awarded the Tabelog Award 2026 Bronze, selected as one of the Top 100 Japanese Restaurants in Tokyo by Tabelog 2025, and recognized by Michelin in 2026, this course showcases the skills of the talented chef behind Ginza Shinohara.Located on the 3rd floor of a building along Maronier Street, you can enjoy both tempura and sushi, with each dish prepared with great care and deliciousness.Appetizers:- Shrimp Paste Bread Freshly fried and delightful.- Mozuku Seaweed and Jimami Tofu- Kensaki Squid and Sea Urchin. Delicious with a sprinkle of salt.- Tempura of Kuruma Shrimp- Sushi of Nodoguro (Blackthroat Seaperch)- Tempura of Young Corn- Soup with Hamo (Pike Conger)- Grilled Unagi (Eel)- Fried Torafugu (Pufferfish) (additional) Squeeze some lemon on top.- Hida Beef Grilled with Tamahagane- Tempura Rice- Ayu (Sweetfish) Rice- Dessert Wrapped Mango and Sorbet.- MatchaThis full course meal was a seasonal experience that embodies the essence of Shinohara.It was a great meal. Thank you very much. Less

On a weekday at 5 PM, I made a reservation for two. This was my first visit.I had done a bit of research beforehand, but what I was really looking forward to was the luxurious presentation of the Hassun!As expected, it was beautifully adorned with fresh hydrangeas, fitting for the month of June. The small decorative shimekazari added a divine touch to the already stunning display. Among the Hassun, the shrimp sandwich was particularly delicious and truly surprising! ♡The menu features a variety of dishes, including a la carte items, tempura, and sushi, all presented with a unique approach that transcends traditional Japanese cuisine. I found myself excitedly wondering what delightful dish would come next.Before the meat course, I had the option to order additional dishes. This time, I chose the deep-fried fugu and shrimp with miso. Even without these extras, the portions were generous enough to fill me up, but I couldn't resist indulging in such delicious offerings.The variety of dishes was impressive. For the final course, there were two types of rice! How luxurious.We thoroughly enjoyed the desserts as well, and after having three servings of Japanese sake, I was pleasantly tipsy. When I saw the bill, I was shocked at how great the value was.It was a truly delicious and enjoyable dining experience. With a two-turn system, it's convenient to fit into your schedule.Everything was incredibly tasty. I will definitely return! Less

Ginza Kitagawa, a Japanese restaurant located in Ginza.It’s situated on the upper floor of the same building as Ginza Oishi, just before Showa Street.The wonderful teamwork of the staff, led by the cheerful Kitagawa and Yamaguchi, is another highlight of this place.I visited with two friends, looking forward to the experience.【Drinks】"Gyokuro Takasegawa"A cold-brew gyokuro tea from the long-established tea shop, Ryokuen, in Kyoto. It has a rich umami flavor and a smooth taste."Sparkling Water"【Menu】"Corn Soup"A refined sweet corn soup made with Gold Rush corn and dashi, accompanied by a refreshing yuzu aroma.【Abalone】Abalone boiled for three hours, topped with grilled sardines from Sanriku, marinated in vinegar, served with a sauce made from its cooking broth, fruit tomatoes from Kitakyushu, and okra, garnished with shiso leaves.【Appetizer Platter】In June, known as the month of Kamina. The festival on June 3rd is a wish for a healthy and safe second half of the year.The appetizer platter was adorned with hydrangeas, and the ice pillar symbolizes a prayer for a good harvest."Octopus"Vinegared octopus from Akashi."Tofu"Peanut jimmami tofu."Iwa Mozuku"Iwa mozuku from Niigata, combined with Tosa vinegar and micro tomatoes."Shrimp Paste Bread"Shrimp paste fried in bread, known as Ebi Pan or Hatoshi."Grilled Salmon with Saikyo Miso"Delicious grilled salmon, rich and fluffy!"Kishu Sweet Plum""Marinated Tuna Tartare"Heavenly marinated tuna.【Sashimi】Swordtip squid and purple sea urchin from Kitakyushu.The freshly prepared Mako flatfish from Miyagi, beautifully sliced into sashimi, served with its liver.Accompanied by sudachi, wasabi, and sweet soy sauce from Kyushu.【Tempura of Sweet Shrimp】Exquisitely fried sweet shrimp tempura, served with tempura of snap peas from Higashino Farm in Gifu, enjoyed with salt.【Tuna Sushi】Medium fatty tuna from Oma, served with red vinegar sushi rice.【Winter Melon Soup】A smooth winter melon soup with Kamo eggplant, hamo from Amakusa, and sansho pepper. The gentle umami of the dashi is delightful.The sound of Chef Yamaguchi cutting the hamo resonates pleasantly.【Hairy Crab and Sea Urchin from Funka Bay】Freshly boiled hairy crab from Funka Bay, served with sea urchin from Nemuro and Tosa vinegar jelly.【Grilled Eel Skewers】Grilled eel from Shizuoka, skewered over charcoal, served with grape pepper from Wakayama. The eel is perfectly grilled and coated with a rich sauce.【Ju-wari Cold Soba】Handmade ju-wari cold soba, served with water shield from Akita, sakura shrimp tempura from Shizuoka, and sudachi. It’s rare to find soba this delicious, so I was thrilled.【Deep-fried Fugu】Deep-fried fugu, well-seasoned and delicious.【Hida Beef, Tsubame Yaki】The highest grade A5 rank beef is referred to as Tobigyu. The Tobigyu tenderloin is grilled using tamahagane, the same steel used for Japanese swords, resulting in a crispy exterior and juicy interior. Served with smoked black pepper paste and onion chutney to taste.【Ayugohan with Young Ginger】Rice cooked with young ginger, combined with grilled ayu from Lake Biwa, topped with a dashi sauce made with gyokuro.【Genmaicha】【Amaou Strawberry and Japanese Sake Sorbet】A sorbet made with Amaou strawberries from Kitakyushu and Japanese sake, garnished with Kagawa rice crackers called Oiri.【Freshly Made Daifuku】Freshly made mochi wrapped around ripe mango from Miyazaki, mascarpone, and white bean paste.【Tea】"Matcha"While enjoying the dishes, I had a lively conversation with the chefs, filled with laughter. It was a blissful time to savor delicious food without any tension. Less

I visited my favorite restaurant in Ginza with two friends today.◇ Hirame from Miyagi◇ Gold Rush Sake It has a sweetness like candy.◇ Appetizer Abalone boiled for 3 hours and grilled Sanriku sardines delicately topped with shiso leaves.◇ Seasonal Assortment for June: To ward off evil spirits from the first half of the year and wish for good health in the second half! A stunning display with ice pillars and colorful hydrangeas! Pickled tuna, Jimami tofu, green plums, shrimp tempura, grilled seasonal salmon with Saikyo miso, and octopus in vinegar.◇ Makokarei and its liver, Kensasuki squid with purple sea urchin.◇ Tempura of sweet shrimp and snap peas.◇ Nigiri sushi with tuna from Oma.◇ Soup Hamo from Amakusa, Kamo eggplant, and grated winter melon. The eggplant was cooked separately and well-seasoned, making it delicious!◇ Hairy crab from Fukui Prefecture with Tosa jelly.◇ Grilled eel from Shizuoka served in a bowl with ground sansho pepper!◇ Soba with sakura shrimp tempura.◇ Grilling Hida's premium beef on tamahagane. This is A5 rank beef that I’ve only had here. Crispy on the outside and juicy on the inside!◇ Rice with sweetfish and young ginger.◇ Tempura rice bowl. A crispy kakiage mixed into the rice bowl—this deliciousness is something I learned about here!◇ Amaou strawberries and sake sorbet. The sake aspect is wonderful!◇ Daifuku with perfectly ripe mango from Miyazaki.◇ Matcha.Under the guidance of owner Kitagawa and the skilled staff, you can enjoy the best tempura, sushi, grilled dishes, and soba all in one place.You can savor authentic Japanese cuisine inspired by the 24 solar terms in a relaxed and friendly atmosphere! Less