Overview
Restaurant Views: 1,849
Awards
- MICHELIN Guide
- OAD
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Japanese Restaurants 2023, 51
- Tabelog
- 2023 Gold
- La Liste
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La Liste, #142
- Restaurant Ranking
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Restaurant Ranking 2023, #638
- Gault & Millau
- 4 Torques, 2020
- Gault & Millau Public Mark
- 17 / 20
Ratings from the web
- Tabelog
- 4.58
Chef
Takemasa Shinohara
Cuisine
Japanese Cuisine, Kaiseki
Foodle Reviews
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
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.
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
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.
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.
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
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Address
2-chōme-8-17 Ginza, 中央区 Chuo City, Tokyo 104-0061, Japan
Hours
Tuesday: 12:00 – 3:00 PM, 5:00 – 11:30 PM
Wednesday: 5:00 – 11:30 PM
Thursday: 12:00 – 3:00 PM, 5:00 – 11:30 PM
Friday: 5:00 – 11:30 PM
Saturday: 12:00 – 3:00 PM, 5:00 – 11:30 PM
Sunday: Closed
Phone
+81 3-6263-0345
Tabelog
https://tabelog.com/en/tokyo/A1301/A130101/13200949/