Ginza Shinohara Tokyo

Awards

MICHELIN Guide

Two stars restaurant, 2022

All Michelin stars in Tokyo All Michelin stars in Japan All 2 stars Michelin in Tokyo All 2 stars Michelin in Japan

OAD

Japanese Restaurants 2022, 37

All OAD Japanese in Tokyo All OAD Japanese in Japan

Tabelog

2022 Gold

All Tabelog in Tokyo All Tabelog in Japan All Tabelog Gold in Tokyo All Tabelog Gold in Japan

Gault & Millau

4 Torques, 2020

All Gault & Millau in Tokyo All Gault & Millau in Japan All Gault & Millau 4 Torques in Tokyo All Gault & Millau 4 Torques in Japan

Gault & Millau Public Mark

17 / 20

Ratings from the web

Tabelog

4.60

Chef

Takemasa Shinohara

Cuisine

Kaiseki (Traditional Japanese), Kaiseki

• 2021
• 2020

Dinner at 銀座しのはら

on 17 Feb 2021

by Takefumi Hamada

Rice with Japanese spiny lobster and baby sweetfish

伊勢海老と氷魚のご飯

2021年1月

Shinohara Ginza, Tokyo
銀座「しのはら」

#ginzashinohara #shinohara #tokyorestaurant #kaiseki #spinylobster #sweetfish #しのはら #銀座しのはら #東京グルメ #銀座グルメ #割烹 #東京割烹 #伊勢海老 #鮎 #氷魚... More

Rice with Japanese spiny lobster and baby sweetfish

伊勢海老と氷魚のご飯

2021年1月

Shinohara Ginza, Tokyo
銀座「しのはら」

#ginzashinohara #shinohara #tokyorestaurant #kaiseki #spinylobster #sweetfish #しのはら #銀座しのはら #東京グルメ #銀座グルメ #割烹 #東京割烹 #伊勢海老 #鮎 #氷魚 #日本料理 #東京日本料理
#michelin #tabelog #ミシュラン #食べログ #worlds50best #asias50best #アジアのベストレストラン50 #世界のベストレストラン50 #opinionatedaboutdining
#美味しいもの好きな人と繋がりたい #旅好きな人と繋がりたい #食べるの好きな人と繋がりたい Less

Dinner at 銀座しのはら

on 31 Jan 2021

by Justin Hurst

December at Ginza Shinohara. An overwhelming amount of food, all of it delicious. One of those “I go back as often as I can get in” places.

Dinner at 銀座しのはら

on 25 Jan 2021

by Reisa Jiang

Ginza Shinohara 銀座しのはら 1st visit — one of the most highly rated kaiseki in Tokyo, the style kind of reminds me of Mizai, especially the beautifully presented almost flamboyant hassun. Really enjoyed the grilled dishes: duck, karasumi mochi and shirako. •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert... More

Ginza Shinohara 銀座しのはら 1st visit — one of the most highly rated kaiseki in Tokyo, the style kind of reminds me of Mizai, especially the beautifully presented almost flamboyant hassun. Really enjoyed the grilled dishes: duck, karasumi mochi and shirako. •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #ginzashinohara #tokyo #japan #japanesefood #kaiseki #銀座しのはら #東京 #日本 #日本料理 #懐石料理 Less

Dinner at 銀座しのはら

on 22 Aug 2020

by Justin Hurst

It was my extreme good luck to snag a cancellation at Shinohara. Another wonderful meal, just so playful and delicious. Some snapshots of mid-summer.

Dinner at 銀座しのはら

on 11 Jun 2020

by Justin Hurst

Just a small selection of the absolutely stunning meal at Shinohara. A place I’ve been trying to get in to for ages; I finally got a same day cancelled seat. The juxtaposition of top ingredients, flawless technique, and jovial chef with warm service was a real winner for me. Can’t wait to come back ... in six months when they have another open seat for me.

10 / 10

Dinner at Shinohara (銀座 しのはら)

on 06 Apr 2020

by Gerhard Huber

Chef Shinohara opened his namesake restaurant 4 years ago and shot like a rocket to Tabelog Gold level in four years. He excels in a creative cuisine presented very aesthetically. His flavours are restrained but this subtlety brings out the best of the main ingredient.
His signature dish, the suppon or softshell turtle, gets marinated, grilled on the Binchō-tan grill, re-marinated and charred one more time on the grill. The result is extraordinary. I have been told by regulars that the suppon... More

Chef Shinohara opened his namesake restaurant 4 years ago and shot like a rocket to Tabelog Gold level in four years. He excels in a creative cuisine presented very aesthetically. His flavours are restrained but this subtlety brings out the best of the main ingredient.
His signature dish, the suppon or softshell turtle, gets marinated, grilled on the Binchō-tan grill, re-marinated and charred one more time on the grill. The result is extraordinary. I have been told by regulars that the suppon is always on the menu but always different.
The Hassun (八寸), the decorative course, which sets the seasonal theme, was given the season decorated with Sakura in full bloom. Very beautiful and full of little tasty discoveries. There must have been at least 12 different little bits on it.
Some dishes are pure genius. Proof by example is his Monaka (最中). Normally a sweet dish made out mochi and filled with bean jam, gets served here with foie gras and a whisky jelly. This very unlikely pairing works extraordinarily well. Other Chefs also fill monaka with foie gras (like the famous Den in Tokyo), but I cannot recall ever having had a pairing with whisky.
Of course we had some Take 竹 (bamboo), sourced from Kyoto and dug out from almost 2 meters in the ground. Served on various dishes as a side, but prominently featured on the Gohan (御飯), the rice dish. A crunchy texture, warm in the core but still very juicy, simple perfection.
The main event was the hairy lobster on the counter during the meal alive, then cut apart, cooked and served in a wonderful dashi.
The restaurant is counter seating, 11 seats, with clean wooden lines and beautiful dinnerware.
I would gladly recommend this restaurant to anybody, however compared to some of its peers in Ginza, it is an unbelievable value for money. Less