Ginza Shinohara Tokyo

On August 27th at 8:30 PM, I visited Ginza Shinohara, a place I frequent. This time, the usual parking lot was unexpectedly closed, so I parked in a different lot. To my surprise, I realized it was just a 2-3 minute walk from my apartment to Ginza Shinohara, something I had never noticed before! Haha.Hello, this is Tottoko Agetaro!Once again, I enjoyed a feast for the senses—sight, taste, and sound. It's best to visit four times a year to experience the seasonal ingredients as they change.I have a reservation for winter, and I look forward to enjoying great ingredients, starting with crab! Less

I had the pleasure of visiting Ginza Shinohara, which I believe is the pinnacle of Japanese cuisine that I've been dying to try for a long time!The food and service were absolutely top-notch, and the experience was on a whole different level, earning accolades from Michelin and Tabelog's top 100 restaurants. This is truly a must-visit establishment in one's lifetime!It was a great meal. Thank you so much, Chairman! I will do my best to come back next year.It turned out to be the best birthday ever! Less

I was disappointed not to see the friendly banter between Chef Takemasa Shinohara and his former apprentice, Mr. Taisei Tanaka, who graduated at the end of July last month. However, the charming female chef, Zhao, stepped in to fill the gap with her impressive skills.With the addition of a woman in this male-dominated kitchen, the atmosphere became brighter and more lively! The seasonal ingredients like young sweetfish, pike eel, eel, grouper, octopus, red sea urchin, king crab, rock mozuku, corn, figs, winter melon, and matsutake mushrooms never cease to amaze me with their delicious dishes! My stomach is always full!Under Chef Shinohara's guidance, the energetic young staff work together as one team, and their vibrant energy is truly uplifting. My heart is also full!As always, both my stomach and heart are completely satisfied. Today's menu: JPY 54,000 - Chilled gyokuro tea - Onion and corn puree - Lotus leaf and flower, blanched pike eel, blanched octopus, octopus eggs - Sado rock mozuku - Lotus root tofu with red sea urchin - Grilled octopus suckers - Sashimi and jelly of grouper from Kitakyushu - Matsutake mushroom puree - Pike eel paste, scallops, hairy crab - Okra tataki, green yuzu - Sweetfish comparison Left: Gujo Hachiman, uruka soy sauce Right: Sweetfish from Takahara River, wasabi vinegar porridge - Cut udon with tororo, purple shiso, ice - Fried sweetfish heads, middle bones, and entrails - Boiled king crab - Hassun - Onion and egg yolk sauce, yellowfin tuna - Omi beef omasum, cucumber, spicy miso - Steamed abalone, edamame tofu - Abalone liver, cucumber vinegar - Grilled duck yakitori - Fig with sesame sauce (inside a lantern) - Turban shell, sea urchin - Fried matsutake mushrooms - Foie gras butter, raisin monaka - Tempura pairing - Eel, winter melon, Manganji pepper, ginger, myoga, green onion, soft-shelled turtle broth - Rice ball with Rishiri kombu, Kishu Nanko plum, and shirasu - Soybean coffee kuzumochi - Thin matcha - Other drinks Less

◻︎ Visit Date: August 17, 2026 (Monday) ◻︎ Reservation Time: 20:30 ◻︎ Reservation Method: OMAKASE ◻︎ Reservation Difficulty: ★★★ ◻︎ Arrival Time: 20:26 ◻︎ Dining Alone ◻︎ Payment: Credit Card ◻︎ Notes: Nearest Station: Ginza Ichome Station Address: 2-8-17 Ginza, Chuo-ku, Tokyo, Habiru Ginza 2 B1 【Today's Order】 • Omakase Course • King Crab with Sudachi and Olive Oil • Red Wine (Campbell Early) • Frozen Oolong Tea • Oriental Beauty Tea Total: JPY 47,500 ◻︎ Course Menu (○ Course ◻︎ Additional) ~ Omakase Course ~ ○ Welcome Gyokuro ○ "Appetizers" - Sea Urchin - Lotus Root Tofu - Kombu with Roe - Stewed Kue ○ "Seasonal Side Dishes" - Kue - Tiger Pufferfish - Blanched Hamo ○ Matsutake Mushroom Soup with Crab Shampo and Ginkgo ○ "Grilled Dishes" - Ayu from Takahara River, Gifu with Tade Vinegar Porridge - Ayu from Nagara River, Gifu with Uruka Soy Sauce ○ Sasa-cut Udon with Ice Bowl ○ Fried Ayu ◻︎ King Crab with Sudachi and Olive Oil ○ "Hassun" - Fried Matsutake - Steamed Abalone with Edamame Tofu - Grilled Duck with Smoked Pepper - Stewed Snail and Sea Urchin - Corn and Onion Soup - Omi Beef Omasum with Cucumber and Vinegar Miso - Fig with Sesame Sauce from Mannou Town, Kagawa - Botan Shrimp and Mongolian Squid in Brandy Soy Sauce ○ Foie Gras with Raisins, Dried Persimmon Paste, and Butter in Monaka ○ Grilled Eel with Winter Melon and Manjyu Pepper in Soup ○ Omi Rice with Kombu, Shirasu, and Ume Rice Balls, Red Miso Soup ○ Genmaicha ○ Soybean Coffee with Kuzumochi ○ Matcha ◻︎ Chef's Background Takemasa Shinohara was born in 1980 in Koka City, Shiga Prefecture. During his student days, he was a promising karate athlete and had opportunities for university recommendations, but he chose the path of a chef, wanting to acquire a skill. His father ran an izakaya, which influenced his decision. He trained at "Kyo-ryori Kumagyoan Tankuma Kitaten" in Osaka, "Yamagencha" in Kyoto, and "Shofukuro Honten" in his hometown of Shiga. At "Shofukuro Honten," he honed his skills alongside renowned chefs such as Tadayo Matsukawa of "Matsukawa," a regular on Tabelog GOLD, and Takayuki Hagiwara of "Yuzuki Moto." He became independent at 26 and opened "Japanese Cuisine Shinohara" in Koka City, Shiga Prefecture, operating for about nine years and growing into a popular restaurant visited by food enthusiasts nationwide. In 2016, he moved to Ginza from Shiga Prefecture and opened "Ginza Shinohara." After opening in Ginza, he received one Michelin star in 2018 and 2019, and since 2020, he has been awarded two Michelin stars consecutively. ◻︎ Memorable Dishes ○ Matsutake Mushroom Soup with Crab Shampo, Ginkgo, Okra, and Wood Ear Mushrooms ★★★★ A deeply flavorful dish where the essence of matsutake, the texture of okra, wood ear mushrooms, and ginkgo come together. The crab shampo has a fluffy, soft texture that harmonizes beautifully with the elegant broth. ○ Ayu from Nagara River, Gifu with Uruka Soy Sauce ★★★★ The uruka soy sauce is nicely roasted, and with one bite, the inherent umami of the ayu combines with the flavor of the uruka soy sauce, making it a perfect pairing with Japanese sake. The head and spine were later served as fried ayu. ○ Sasa-cut Udon with Ice Bowl ★★★★★ "Sasa-cut Udon" is made by kneading powdered Kumazasa into wheat flour dough, resulting in beautiful emerald green noodles. The dipping sauce in the ice bowl is made from a rich dashi of kombu, niboshi, and katsuobushi. The firm texture and the umami of the dashi create a refreshing experience that blows away the summer heat. ○ King Crab with Sudachi and Olive Oil ★★★★ There are four types of additional items available, and I ordered this one because it looked delicious. The sudachi adds acidity and enhances the rich umami of the king crab. I also tried it with olive oil, but personally, I found the sudachi alone was sufficient. ○ Foie Gras with Raisins, Dried Persimmon Paste, and Butter in Monaka ★★★★ The signature dish of "Ginza Shinohara" is the Monaka! The shell is crispy and fragrant, and the ingredients inside blend in a complex way, creating a unique experience that can only be found here. ◻︎ Other Dishes ○ Ayu from Takahara River, Gifu with Tade Vinegar Porridge ★★★ Grilled over charcoal, the skin is crispy while the flesh remains juicy, and the slightly bitter innards and moderate fat complement the gentle tade vinegar porridge. ○ Grilled Duck with Smoked Pepper ★★★ With each bite, the umami spreads in the mouth, and the spicy and fragrant notes of the smoked pepper are addictive. ◻︎ Personal Impressions Restaurants selected for Tabelog GOLD can often be difficult to reserve, but this one is relatively easier to book compared to others. If you regularly check OMAKASE, there may be openings depending on the timing. The restaurant is located one floor below ground. There are many seats, so the distance from the staff is a bit far. As I usually visit alone, I ended up at a corner seat, making it a bit difficult to converse with the chef, but he still made an effort to engage with me. I couldn’t see the cooking process up close, and I had to be mindful of my surroundings when taking photos. Especially for the hassun, when I tried to take a picture, other customers' faces would sometimes appear in the frame, which made it a bit disappointing that I couldn’t capture the moments as I wanted. Overall, I was very satisfied with the dishes, which boast a level of perfection rarely seen in other restaurants. Now, let’s talk about the hassun, which is essential when discussing "Ginza Shinohara." The theme for tonight's hassun was "Obon." To be precise, it was a day late... The skill to express not only seasonal ingredients but also their background through the dishes is truly impressive. Whenever I went to the restroom, the staff would clean and then call out, which shows the attention to detail that a renowned restaurant possesses. The course lasted about two and a half hours. Even though it was a late-night session, I didn’t feel fatigued from eating and thoroughly enjoyed the Japanese cuisine that seeped into my body until the end. Dining alone is enjoyable, but I felt this course would be even more delightful when shared with someone. I hope to visit again if the opportunity arises. ◻︎ Recent Awards "Top 100 Japanese Restaurants TOKYO 2025" "THE TABELOG AWARD 2026 GOLD" Less

It has been almost two years since I visited Mr. Kawa, and I had been wanting to try this restaurant ever since. About a week before my visit, I happened to find an open reservation for a lunch OMAKASE during the Obon holiday. I knew I had to go! Upon being seated, I was welcomed with a refreshing cold gyokuro tea. Since I was there, I decided to add some king crab and the original Megumi caviar.The dishes were not only delicious, but the presentation, the tableware, and the seasonal touches unique to the Obon holiday were all incredibly beautiful, evoking a strong sense of the changing seasons. Each plate captured the essence of Japan's four seasons, allowing me to enjoy not just the food, but the entire experience as a cohesive story that included the tableware and the ambiance.Moreover, the overall portion size exceeded my expectations! By the time I reached the final rice ball, I was quite full, and I regretted only being able to eat a mini size (laughs).Although it was my first visit, the quality of the food, the tableware, and the presentation were all outstanding, providing a level of satisfaction that surpassed my expectations. I look forward to experiencing a different seasonal landscape when I return! I definitely want to visit again. Less

"Ginza Shinohara" is a Japanese restaurant located about a 2-minute walk from Ginza Ichome Station in Chuo City, Tokyo, situated on the basement floor of a building. It has been awarded "GOLD" and recognized as one of the "Top 100 Japanese Restaurants in Tokyo" on Tabelog for five consecutive years, and it has also received two Michelin stars.This was my first visit in about two years. The food, the tableware, the presentation, and the seasonal themes were all truly impressive. This time, the theme was the "Obon" festival. The dishes were different from my last visit, and everything was delicious and enjoyable! About a week before my visit, while browsing OMAKASE, I unexpectedly found an opening for the Obon lunch! I had to make a reservation.I booked the "Omakase Course" (JPY 35,000).Course Contents:- Japanese tea- Corn puree- Lotus root tofu in a bamboo tube- Mozuku seaweed in vinegar in a bamboo tube- Poached conger eel and octopus with octopus eggs on a lotus leaf platter- Grilled octopus tentacles- Sashimi of grouper and jelly- Crab and okra soup- Grilled sweetfish from Nagara River and Takahara River- Udon noodles with natural yam served in an ice bowl- Fried sweetfish heads and bones- Extra king crab- Obon-style hassun: duck, turban shell with sea urchin, omasum, abalone, and figs- Fried matsutake mushrooms- Foie gras and rum raisin butter monaka- Grilled eel with soft-shelled turtle soup- Extra Omi beef tenderloin cutlet- Shirasu and kombu rice balls, miso soup, and pickles- Kuzumochi- Matcha- Extra bentoFirst, I was served cold Japanese tea. It was rich and delicious, perfectly refreshing before the meal!The corn puree was sweet and rich. Summer is definitely the season for corn.Then came the lotus leaf platter!Two bamboo tubes were stacked, topped with a large lotus leaf, showcasing the poached conger eel and other dishes. My excitement peaked the moment it arrived. The presentation was stunning and impressive!I decided to add a large king crab to my meal. It was packed with meat, and just a squeeze of sudachi citrus made it delicious.Dipping it in olive oil enhanced the sweetness of the crab even more. The combination of king crab with olive oil was surprisingly delightful!I got to compare sweetfish from both Nagara River and Takahara River. It was interesting to taste sweetfish from different rivers at once.The heads and bones of the sweetfish were fried, allowing me to enjoy every part of the fish. I ate everything, even the bones!The udon noodles served in an ice bowl were refreshing. The green noodles topped with natural yam slid down easily.Next was the Obon-style hassun.When the hassun was placed on the table, the lights in the restaurant dimmed. The dishes were illuminated by candlelight, creating a completely different atmosphere.The chef shared stories about the Obon customs, and decorations of horses and cows were included. It felt as if the spirits were riding horses and dining with us.The experience at Shinohara goes beyond just eating; it’s truly remarkable. Such moments are rare in other restaurants.The hassun included duck, turban shell with sea urchin, omasum, abalone, and figs in a beautiful presentation, each dish intricately prepared. It was delightful to sample a variety of dishes!The fried matsutake mushrooms and the monaka with foie gras and rum raisin butter were exquisite. The grilled eel was served with hot soft-shelled turtle soup poured over it.Dishes kept coming, each with different flavors and presentations, so I never got bored.The extra Omi beef tenderloin cutlet was a beautiful pink inside. It was tender, and the flavor of the meat spread in my mouth with each bite. Adding this was definitely the right choice!To finish, I had shirasu and kombu rice balls. You can choose from small, medium, or large sizes.I opted for the medium size, which was quite substantial. I was already full, but it was so delicious that I couldn’t resist finishing it.Every dish was beautifully presented and not only looked good but tasted amazing as well. From the food to the tableware, the presentation, and the Obon theme, I was thoroughly satisfied once again.I also purchased a bento to enjoy for dinner. I had Shinohara for both lunch and dinner!The bento was delicious too, allowing me to savor the entire day of Obon festivities!I’ve already made a reservation for my next visit at the end of November. I’m looking forward to it!It was a great meal! Less

I used this restaurant for a business meeting, and my guests were extremely satisfied with both the quality and quantity of the food.The timing between dishes was just right, allowing for pleasant conversation.Whenever there was a slight pause, the chef would promptly engage us with thoughtful conversation.Not only was the food exceptional, but the attention to detail and presentation were also top-notch.I truly admire this passionate chef.● Soft-shelled turtle jelly chawanmushi with sea urchin● Shrimp toast● Sea eel sashimi with plum sauce, soy sauce, and chili vinegar● Lotus root dumplings with grated matsutake mushroom● Roasted ginkgo nuts● Omi duck● Hassun with sweet potato leaves, hairy crab, mozuku seaweed, abalone, sweet chestnuts, young sweetfish with roe, octopus, shrimp, okra, grilled eggplant, and figs● Figs topped with sesame miso● Beef tongue with smoked black pepper● Foie gras, butter, dried persimmon, and rum raisins● Winter melon, shiitake mushrooms, grilled eel, and sea urchin with dried sardine sauce● Kinki fish○ Matsutake rice● Kuzumochi (kuzu dumpling) Less

I made a reservation while checking for availability through omakase and visited the restaurant. First of all, I was truly impressed by how bright and welcoming the staff, including the head chef, were. In August, the dishes were themed around "Bon" (the Obon festival), and I enjoyed every aspect, from the flavors to the presentation and atmosphere. It felt like being in an entertainment space for Japanese cuisine.Here’s the menu:- Chilled Corn Soup- Lotus Root Dumpling with Sea Urchin- Mozuku Vinegar⭐︎ Sea Eel and Octopus (with soy sauce, plum sauce, and chili vinegar)- Simmered Octopus⭐︎ Kue (a type of fish) with Jelly (aged for one week)⭐︎ Matsutake Mushroom Soup with Sea Eel⭐︎ Two Types of Sweetfish (from Nagara River and Takahara River with rice porridge)⭐︎ Natural Yam Soba Noodles- Taraba Crab (with Sudachi and Olive Oil)- Obanzai (traditional side dishes for Obon) Duck, Turban Shell & Simmered Sea Urchin, Abalone with Edamame Tofu, Beef Tripe with Cucumber, Bonito (with onion paste) Abalone Liver with Vinegar Cucumber, Fig,- Foie Gras, Butter, and Rum Raisin Monaka- Matsutake Tempura- Eel, Winter Melon, and Man-gaji Pepper in a Thick Sauce- Rice Balls (with Shirasu, Kombu, and Ume)- Coffee Kuzumochi- MatchaEverything was delicious, but I marked the dishes that particularly impressed me with a star (⭐︎). The Soba Noodles, served in an ice bowl, along with the broth and chilliness, were exceptionally tasty. The grated Matsutake Mushroom soup was also incredibly delicious, to the point of being moving.In the end, the head chef personally saw me off, making for a memorable experience from start to finish, with outstanding service and cuisine! Less

This review is a nostalgic account of my favorite restaurant, Ginza Shinohara, which I have been visiting seasonally since its relocation from Shiga Prefecture. (Tabelog rating 4.56)As usual, I ordered a soda with plum wine upon being seated.***Uni Tofu and Botan Shrimp*** ***Awaji Sea Bream, Toji Yuba, Matsutake Soup*** ***Hokkaido Flounder, Salt-Baked Bluefin Tuna*** ***Steamed Blue Crab with Salmon Roe*** ***Young Sweetfish from Tenryu River*** ***Hassun (Shrimp Taro, Simmered Fig, and Foam Tofu Dengaku, etc.)*** ***Foie Gras Monaka*** ***Grilled Soft-Shelled Turtle*** ***Hot Pot with Pike Conger and Matsutake*** ***Charcoal-Grilled Matsutake (optional)*** ***Clay Pot Rice with Eel*** ***Warm Noodles in Soft-Shelled Turtle Broth*** ***Japanese Sweets & Matcha***This is the content of the omakase course for November! Thank you for the thoughtfully crafted dishes every month! (^^♪ "It was a great meal." Less

Following my recent visit to Shimabukuro, I headed to Ginza Shinohara for lunch. I opted for the omakase menu. To start, a magnificent live crab was presented. I decided to add it to my course for an additional JPY 6500. There were also recommendations for Omi beef cutlet and caviar.The meal began with sashimi of conger eel and octopus, which was exceptionally delicious. Next was the grouper. The soup featured hairy crab and scallop dumplings, along with a smooth puree of matsutake mushrooms. The sweetfish was sourced from Gujo Hachiman and Takahara River. It was my first time trying it with a rice porridge made with yuzu, and it was delightful.Next came udon served in a bowl made of shaved ice, which was very refreshing. Then, boiled crab was served. It was tasty, but I wondered if it was necessary to add it to the meal.The highlight was the beautifully presented hassun, likely due to the upcoming holiday. It included steamed abalone, tuna, and omasum. The specialties featured foie gras in a monaka shell, simmered eel with winter melon, and a rice porridge with soft-shelled turtle and matsutake mushrooms. To finish off, we had rice balls with junsai in miso soup, and dessert was kuzumochi with matcha. The final course was light and refreshing.Overall, while the presentation felt a bit flashy and commercial, the flavors of the dishes were truly impressive. I would love to visit again when the opportunity arises. Less

【Return Visit】 2026.7 In July, during Tanabata at Shinohara. Once again, I was warmly welcomed by the chef, and the delightful Saturday feast began. I immediately enjoyed summer with the refreshing Edamame Purée served in a cool ice bowl. The Sea Bream and Winter Melon Soup was prepared in my favorite simmered noodle style, which really lifted my spirits. The Sashimi of Skipjack Tuna infused with the aroma of straw paired perfectly with Japanese sake. The Terao from Saga Prefecture (Junmai Daiginjo) was delicious. I might have had Grilled Sweetfish Nigiri for the first time in my life, made by the chef himself. I also tried the additional boiled King Crab. Squeezing sudachi and drizzling olive oil over it was possibly a first for me as well. Tanabata's Hassun Included were crab and scallop jelly, fugu (pufferfish) jelly, grilled duck, squid shinjo, eggplant in Dutch style, red wine-soaked yamamomo, corn tofu, and the refreshing deep-fried sweetfish with sour cream and bitterness—truly the best summer delicacy. The specialty Soft-Shelled Turtle was served bubbling in a rice porridge style. The freshly made Water Yokan from Tanba Dainagon had an exquisite softness and smoothness that can only be experienced in the restaurant. Its refined sweetness was irresistible. The new menu item, Hida Beef Rice Box with a fragrant charcoal aroma. When I opened the lid, the scent of charcoal wafted out. A delicious Sunday breakfast. What a lovely holiday. Ginza Shinohara is always a place where my spouse and I can enjoy the four seasons in Ginza, relaxing in style from start to finish. Less

On this day, there were 12 seats at the counter, starting with a refreshing cold gyokuro tea as a welcome drink, just before the old calendar's Tanabata festival.- Edamame puree with tomato served in an ice bowl- Red sea urchin, sweet shrimp, and daikon radish with cucumber and carrot- Noodle dish resembling the flowing river of Tanabata, featuring sweet sea bream- Sashimi: tuna, conger eel, octopus, with kombu soy sauce jelly and wasabi soy sauce- Grilled sweetfish sushi- Simmered eel- Hassun: vinegared hairy crab and scallop, red wine pickled yamamomo, Dutch-style eggplant, grilled Shonai wheat gluten with cheese, dengaku-style millet gluten, fried squid cake, simmered tiger pufferfish jelly, grilled duck skewers, and corn tofu- Monaka with foie gras, butter, rum raisins, and rum- Fried simmered abalone- Soft-shelled turtle rice porridge- Rice with new ginger- Mizu yokan (sweet red bean jelly)The dishes beautifully express the changing seasons of Japan through storytelling. Every visit is filled with the unique joys of Japanese cuisine, leaving a lasting impression. Less

Personal Review⭐️5 Definitely want to visit again⭐️4.5 I want to make this a regular spot⭐️4 I would like to visit regularly within this genre⭐️3.5 I would like to visit if the timing is right⭐️3 I would go if invitedI visited this restaurant at the invitation of a friend. This place presents the finest ingredients in the best possible way. Everything was outstanding. The highlight was the presentation of the sweetfish. The sweetfish sushi, grilled sweetfish head, and deep-fried young sweetfish with sour tartar sauce were exquisite. The level of service was also exceptionally high. Less

This is a well-known and extremely popular restaurant. I managed to secure a reservation for the Omakase, which is available every three months, so I believe it's possible to find an opening if you try hard enough.The atmosphere is pleasantly relaxed, and both the head chef and staff were friendly and approachable, making it a very comfortable dining experience. However, it might not be the best fit for those who prefer to eat in silence.There was a guest who arrived quite late, but the head chef handled the situation very well, which left a good impression on me. I felt that this restaurant prioritizes its customers without being pretentious.Since it’s a Michelin-starred establishment, I expected to see many international guests, but everyone at my table was Japanese. According to the head chef, it’s difficult to make reservations, so there are many regular Japanese customers.The menu items were as follows. As expected from a renowned restaurant, everything was delicious, but I particularly enjoyed the sweet sea bream and winter melon noodles, as well as the king crab.I would like to visit again in the fall. It was a great meal.- Adzuki Bean Soup- Kaji Leaf with Sweet Shrimp and Red Sea Urchin- Sweet Sea Bream and Winter Melon Noodles- Octopus, Bluefin Tuna, and Pike Conger- Baby Ayu Sushi- Grilled Eel Sushi- Foie Gras, Butter, Dried Persimmon, and Rum Raisin Monaka- King Crab with Olive Oil (additional menu)- Hassun- Fried Abalone Skin- Soft-Shelled Turtle Rice Porridge- New Ginger Rice Less

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

Nestled quietly beneath Ginza, this restaurant features a calm atmosphere centered around a hinoki wood counter. It exudes luxury while maintaining a warm ambiance, allowing first-time visitors to feel at ease.The course menu is thoughtfully crafted to highlight seasonal ingredients, with each dish—from the appetizers to the main course and dessert—prepared with care. A standout moment was the presentation of a large king crab right before serving, followed by a crab dish that was rich in flavor and truly indulgent.The sashimi was exceptionally fresh, and the grilled and fried dishes showcased a refined seasoning that brought out the natural flavors of the ingredients. The rice, cooked in a clay pot, was fluffy and aromatic, making it hard to resist a second helping.Beyond the food, the friendly and approachable service from the young chefs and staff added to the charm of the experience. Their explanations of the dishes and engaging conversation made for a relaxing dining experience. The attention to detail in the tableware, presentation, and seasonal decorations was evident, creating a feast for the senses.This establishment combines the quality expected from a high-end restaurant without any stiffness, making it perfect for anniversaries, business meetings, or meals with loved ones. It offers a satisfying experience that justifies the price, and I look forward to returning to enjoy the changing seasons. Less

I've been a patron of Shinohara since the Omi era, and this autumn marks my 10th year since moving to Tokyo. I've visited around 50 times, averaging five visits a year, though recently it's been three times a year. It's one of the restaurants I want to keep coming back to. At Shinohara, I can truly appreciate the beauty of Japanese cuisine. From the very first dish, the presentation is exquisite, reflecting seasonal traditions. While it carries the essence of traditional kaiseki cuisine, the flavors are well-balanced and delightful. Despite the already extensive menu, the hassun (seasonal appetizer platter) features about ten items, which must be quite a task to prepare. Each dish is carefully seasoned and delicious. There are very few Japanese restaurants that present food in such a manner, and among them, Shinohara stands at the pinnacle.◆ Edamame puree ◆ Kaji leaf, sweet shrimp, red sea urchin from Wakinohura, cucumber, and carrot with wasabi vinegar ◆ Sweetfish and winter melon noodle stew ◆ Kyushu eel, octopus, and bluefin tuna with plum sauce and miso soy sauce ◆ Grilled sweetfish sushi with ginger soy sauce from Gujo Hachiman ◆ Grilled eel sushi ◆ King crab (additional) ◆ Sweetfish head ◆ Hassun: Five colored threads on bamboo leaves, Hairy crab and scallop vinegared dish, Yamamomo (Japanese peach) marinated in red wine, Ham jelly, Fried squid with shinjo (fish paste), Dutch-style simmered eggplant, Awa-fu (wheat gluten) with Rikyu miso, Grilled duck skewers, Corn tofu ◆ Fried sweetfish with caviar ◆ Foie gras, butter, dried persimmon, and rum raisin monaka ◆ Fried abalone, potato stew, and corn temari ◆ Soft-shelled turtle rice porridge ◆ New ginger rice, ◆ Omi beef tenderloin cutlet (additional) ◆ Tanba's Dainagon red bean jelly ◆ Matcha (green tea) Less

20260722 Ginza ShinoharaThird visit, JPY 36,300.I was invited by a legend from the area, and to my surprise, another legend was seated next to us!Everything was delicious again today.I would love to come back if given the chance.It was a great meal.Edamame puree with tomato,Sweet shrimp, red sea urchin, Suizenji nori, Japanese radish, carrot, and wasabi vinegar.Sweet sea bream, winter melon, and simmered noodles.Pike eel, octopus, yellowfin tuna, kombu soy sauce jelly with plum paste, and soy sauce.Ayuzushi (sweetfish sushi), wasabi leaves, sesame, and gari (pickled ginger).Simmered eel sushi with sansho pepper and young ginger.Appetizer platter:Hairy crab and scallop vinegar dish.Yamamoto berries marinated in red wine.Torafugu (pufferfish) jelly.Fried squid paste.Dutch-style eggplant.Fried wheat gluten.Something like ganmo (fried tofu).Grilled eel with cheese.Grilled duck yakitori.Corn tofu.Fried sweetfish.Foie gras, rum raisins, butter, dried persimmons, and rum jelly.Fried abalone, corn tempura, and sweet potato.Soft-shelled turtle rice porridge, first made with broth, then added grilled soft-shelled turtle as an ingredient.Young ginger rice.Tanba and Dainagon water yokan (sweet jelly). Less

【Course】☆ Edamame Puree ☆ Kuruma Ebi with Sea Urchin and Wasabi Vinegar ☆ Sweet Sea Bream with Noodles ☆ Hamo, Yokowa, and Octopus ☆ Ayu Sushi ☆ Grilled Eel Sushi ☆ King Crab (additional) ☆ Fried Ayu Heads ☆ Hassun ☆ Foie Gras with Raisin Butter and Dried Persimmon Monaka ☆ Fried Abalone ☆ Soft-Shelled Turtle Zosui ☆ Rice with New Ginger ☆ Fillet Cutlet (additional) ☆ Tanba Dainagon Water Jelly 【Total Payment】 For 2 people: JPY 110,000 *Includes 4 alcoholic drinks and 3 non-alcoholic drinks 【Review】 This was my second visit. I come here every season. The dishes maintain a strong sense of seasonality while also being very stable in composition and quality. No matter when I visit, the high level is consistently upheld. The handling of ingredients, the way aromas are brought out, and the balance of each dish are all meticulously designed down to the details. The experience is worthy of a Michelin two-star rating, providing a sense of specialness while also increasing comfort with each visit—this is a rare Japanese restaurant. I believe it’s a place you would want to choose for important gatherings or milestone meals. －－－－－－－－－－－－－－－－－－－－ Thank you for always reading my reviews. I would greatly appreciate any "likes," "follows," or "saves" for the restaurant. Camera: RICHO GRⅢx Instagram: xxtaimuxx *Please feel free to follow me on Instagram as well. －－－－－－－－－－－－－－－－－－－－ Less

July 2026One of the restaurants I’ve always wanted to visit, **Ginza Shinohara***Michelin Two Stars**Tabelog GOLD 2017-2026, awarded for 10 consecutive years**Tabelog Top 100 Restaurants, awarded in 2021, 2023, and 2025*Ranked 3rd in the Japanese cuisine category in Tokyo.The course is JPY 35,000.- **Appetizer** Ice bowl with edamame puree and fruit tomatoes. The beautiful ice bowl perfectly captures the essence of summer, and the flavor of the edamame was exceptional.- **Vinegared Dish** Sweet shrimp, sea urchin, summer vegetables. The cooking of the sweet shrimp was outstanding, plump, and exquisite.- **Soup** Sweet sea bream, nyumen (thin noodles), winter melon. The dashi broth was incredibly delicious, making this dish highly refined.- **Sashimi** Pike eel, young horse mackerel, flounder. The pike eel was freshly filleted and all were very tasty.- **Nigiri Sushi with Sweetfish** This was my first experience with sweetfish sushi, and it was absolutely fantastic.- **Grilled Eel Sushi** Not the usual grilled conger eel, but grilled eel, which was a rare and high-quality dish.- **King Crab (additional menu)** The plump king crab served with olive oil offered a new sensation.- **Deep-fried Sweetfish Heads**- **Grilled Dish** Hairy crab and scallops, fugu (pufferfish) jelly, yamamomo (Japanese peach), corn tofu. Dutch-style eggplant, duck meat, fish paste, deep-fried sweetfish with caviar. The presentation was wonderful, themed for Tanabata, and everything was truly delicious.- **Foie Gras Monaka** Raisin butter, foie gras, and rum jelly. This dish paired well with the additional sweet sake.- **Sweet Sake (additional menu)** Ten-sai sweet sake, with a mellow sweetness reminiscent of honey, layered with umami and acidity.- **Fried Dish** Deep-fried abalone, corn, and sweet potato. The deep-fried abalone was also rare and absolutely delicious.- **Soft-shelled Turtle Rice Porridge** The soft-shelled turtle was separated for making dashi and for eating, resulting in a rich and luxurious rice porridge.- **Wagyu Cutlet (additional menu)** A cutlet that captures the essence of Wagyu, simply exquisite.- **Rice Dish** Ginger rice, red miso soup, simmered vegetables, beef shigureni (simmered beef), and pickled vegetables. The aroma and flavor of ginger made this meal very enjoyable.- **Dessert** Water yokan (sweet jelly) and matcha. The yokan was smooth and melted in my mouth.This was the course content. Every dish was truly wonderful, reaffirming the greatness of Japanese cuisine! Chef Takemasa Shinohara’s personality was also remarkable, and the atmosphere among the staff was very pleasant.This is definitely one of the restaurants I want to visit again! In fact, I will definitely return. Haha.Thank you for a wonderful time. It was a great meal. Less

Not only was the food delicious, but I also felt truly satisfied from the bottom of my heart. I am grateful for such a meaningful experience.Of course, the attentive service and exquisite dishes were impressive, but I was also struck by the sound of footsteps, likely from someone wearing traditional sandals. The way they walked, with their toes firmly gripping the straps without dragging their heels, was remarkable.I could feel the high level of effort put into every aspect of the experience. It was a great meal! Less

After navigating the reservation frenzy for OMAKASE, I finally made my long-awaited first visit to this renowned Japanese restaurant in Ginza, which continues to maintain its high ratings and popularity. I had a dinner reservation starting at 5 PM.Here’s what I enjoyed:○ Edamame puree with fruit tomatoes ○ Sea urchin from Yawatahama, sweet shrimp, Sunzen seaweed, and julienned vegetables ○ Sweetfish and winter melon simmered noodles ○ Sashimi (sea bream, pike eel, and vinegared young horse mackerel) ○ Grilled sweetfish sushi (with gari and wasabi leaf inside) ○ Grilled eel sushi ○ King crab (additional option) ○ Fried sweetfish heads ○ Tanabata-themed assorted delicacies (hairy crab and scallops, simmered tiger pufferfish jelly, charcoal-grilled duck, Dutch-style eggplant, fried shrimp paste, yamamomo, corn tofu, grilled sweetfish with caviar and sour cream sauce, etc.) ○ Foie gras, rum raisins, dried persimmons, and butter monaka ○ Fried abalone, corn tempura, and sweet potato ○ Maru zosui (rice soup) ○ Rice cooked with young ginger, assorted vegetables, Hida beef simmered with soy sauce, Yamagata-style dashi, and red miso soup ○ Tanba Dainagon red bean jelly and matcha ○ Hakkaisan Raidin Beer Pilsner ○ Kurodai Shizuku ○ Ki Tokubetsu Junmai Soumei ○ SAKE HUNDRED Tensai AMAIRO (paired with foie gras monaka) ○ Terao Junmai Daiginjo ○ Hida beef gyudon bento (additional option) Dishes featuring high-quality seasonal ingredients and luxury items such as sea urchin, sweetfish, eel, king crab, caviar, foie gras, and abalone were served in a timely manner.The artistic and vibrant Tanabata-themed assorted delicacies were not only a treat for the taste buds but also a feast for the eyes. When served, the restaurant's lighting was dimmed, and everyone listened attentively to Chef Shinohara's explanations.The flavors of the food and drinks were of the highest standard, and the atmosphere of the restaurant, along with the expressions and attitudes of the apprentices, conveyed a positive work environment.In the end, the chef himself kindly saw me off. To reach Tai no Tai in Kyoto, you must pass through Takoyakushi Furukawa. I learned that the owner, Mr. Furukawa, is a fellow trainee from the same training location, so I definitely plan to visit there as well. Less

In July, Ginza Shinohara embraces the theme of the old lunar Tanabata festival.A refreshing dish featuring edamame puree and tomatoes served in an ice bowl, perfect for the hot season.The traditional Kaji leaves always make an appearance during Tanabata. Underneath the large leaves, you'll find sweet shrimp and red sea urchin, garnished with watermelon pickles cut into strips and scattered with small purple flowers.(In the bowl) A delicate dish of winter melon and sweet sea bream noodles.(For sashimi) Sea eel, octopus, and yokowara (young tuna). Currently, sourcing fish is challenging for Ginza Shinohara.The sweetfish is served as sushi, expertly crafted by the chef himself.As an additional menu item, we enjoyed magnificent king crab.- July's HassunThis month’s presentation features Kaji leaves and five-colored threads, along with a decorative yokobue (side flute), adding a touch of luxury. The core concept remains unchanged, yet the creativity in updating the presentation each year is truly impressive.- Hairy crab and scallop in a delicate vinegar jelly- Red wine marinated yamamomo (Japanese peach)- Fugu (pufferfish) in jelly- Fried squid and eggplant in Dutch style- Grilled Shonai wheat gluten with cheese- Tempura of awa gluten- Corn tofu with duckNext, we had deep-fried sweetfish served with caviar and sour cream, hand-delivered alongside foie gras monaka (wafer).The fried items included deep-fried abalone, corn tempura, and sweet potato simmered in cedar.Following that, we enjoyed soft-shelled turtle porridge, served hot in a clay pot. The broth was rich and flavorful, and we savored it while blowing on it to cool it down.Here comes the second additional dish, Hida beef A5 tenderloin grilled over charcoal.Although I was quite full from the porridge, I made sure to enjoy a hearty final dish of new ginger rice.For dessert, we had mizu yokan (sweet red bean jelly), beautifully cut by Tanaka-san.On this day, I thoroughly enjoyed the creativity and passion that Ginza Shinohara puts into their dishes. Inspired by Tanabata, I felt a desire to make a wish upon a star.Tanaka-san, who has created a calm atmosphere, will be leaving at the end of July. While it will be sad to see him go, I look forward to his new restaurant opening in Tokyo next year.It was a great meal. Less

It suddenly got hot, didn't it?A blissful time I visit regularly.Awarded the Tabelog Gold.I’m heading from Nara to Tokyo this morning.I’ve been counting down the days for this.◆ July at Shinohara〇 Chilled Edamame Soup Served in an ice bowl, refreshing.〇 Sweet Shrimp and Sea Urchin Bright and delicious.〇 Soup Sweet Sea Bream and Noodle Rich flavor, deeply satisfying.〇 Grilled Eel Sushi Simply delicious.〇 Ayu Sushi Incredibly tasty!〇 Additional Boiled Taraba Crab Served with olive oil. Absolutely amazing.◯ Fried Ayu Heads Delicious!〇 Hassun Tanabata version. Hairy Crab and Scallop Yamamoto Fugu Jelly Squid Shinjo Corn Tofu Braised Eggplant Fried Ayu The presentation, the atmosphere, and the chef's stories. Everything is great. Each dish is delicious.◯ Foie Gras Monaka Lamb raisins pair well with foie gras.◯ Sashimi Hamo, Katsuo, Octopus Ah, each one is delicious.〇 Fried Abalone, Corn, Sweet Potato The still-warm fried abalone is incredibly good, and the corn and sweet potato are sweet.〇 Soft-Shelled Turtle Rice Porridge Hot, hot is justice. The flavor intensifies over time. If there were a "Porridge of the Year" award, this would win.〇 New Ginger Rice, Junsai Red Miso Soup, Simmered Dishes, Shigure, Dashi.〇 Dessert Water Yokan It leaves a mysterious feeling. Each dish, the assembly, the presentation, the service—everything is perfect. A surprisingly high level of quality. As expected of Tabelog AWARD Gold and Michelin two stars.However, the atmosphere is so homey and warm that you feel at ease. You can relax and enjoy your meal without any tension.A frightening restaurant, in a good way, of course.At one point, I had a brief chat with Shinohara. Delicious restaurants depend on the people, so it’s hard to tell, but you can recognize a place that sincerely engages with its cooking. That’s exactly right. I nodded deeply.Shinohara is undoubtedly a great restaurant.It was a great meal. Thank you. Less

【2026.07 Ginza Date♪】Located just a short walk from Ginza, Higashi-Ginza, and Ginza 1-chome, this Japanese restaurant is situated in the basement of a building along Azuma Street, one block east of Chuo Street.Although I don’t visit every season, I am grateful to come here regularly. The teamwork between the head chef and staff is excellent, creating a warm and friendly atmosphere. The head chef ensures that first-time visitors feel welcomed, making it a fun place to dine. The signature dish, the hassun, is visually stunning and showcases seasonal flavors!Since my wife also enjoys this place, I invited her for our 9th dinner together after a 5-month break.As it was a date, we enjoyed some modern art in Roppongi before skipping hand-in-hand to Ginza! (Just kidding!)We had a wonderful time at Shinohara this early summer!【2026.07 Omakase Course♪ (JPY 35,000)】☆ Welcome Gyokuro Tea ★ Edamame Purée with Tomato ★ Sweet Shrimp and Red Sea Urchin with Vegetable Garnish (Carrot and Cucumber) and Wasabi Vinegar ★ Noodle Soup with Sweetfish and Winter Melon ★ Sashimi of Pike Conger, Octopus, and Horse Mackerel with Soy Sauce, Plum Sauce, and Kombu Soy Jelly ★ Gujo Hachiman Sweetfish Sushi with Gari ★ Grilled Eel Sushi Roll ★ Fried Sweetfish Heads ★ King Crab with Sudachi and Olive Oil (additional dish) ★ Hassun inspired by Tanabata Featuring decorations with five-colored threads and leaves of the catalpa tree sprinkled with gold sand, fulfilling customers' wishes. - Hair Crab and Scallop Vinegar Dish - Wine-Pickled Yamamomo - Tiger Pufferfish Soy Jelly - Fried Squid Cake - Dutch-Style Eggplant - Grilled Millet Gluten with Rikyu Miso - Grilled Shonai Gluten with Cheese - Grilled Duck Yakitori - Corn Tofu - Fried Sweetfish with Sour Cream, Caviar, and Tomato ★ Foie Gras Monaka with Dried Persimmon and Rum Raisin Jam, Rum Jelly ★ Fried Abalone, Corn Tempura, and Round Sweet Potato ★ Zosui (Rice Soup) ★ Rice with New Ginger, Simmered Dishes, and Braised Beef ★ Tanba Dainagon Water Jelly ★ Matcha 【Beverages】 ☆ Heiwa Brewery Pale Ale ☆ Raifuku Brewery Ginza Shinohara Junmai Daiginjo ☆ Matsuno Tsukasa Ginza Shinohara Special Junmai Daiginjo ☆ Junmai Daiginjo Terao ☆ Tensai AMAIRO SAKE HUNDRED ☆ Niko Sake Hundred Ginza Shinohara ★ Total: JPY 44,500 per person x 2 With attentive and thoughtful service, I feel revitalized every time I visit this place. I hope to continue coming here for a long time! (*≧∀≦*) Less

On this day, I visited Ginza Shinohara. However, I might have had a bit too much to drink at MORI BAR GRAN. I was already feeling good! To start, I was offered some additional dishes: King Crab for JPY 6,600, Hida Beef for JPY 5,500, and Caviar for JPY 10,000. Now, what should I choose?- Gyokuro (Green Tea)- Appetizer: Edamame Purée Served in an ice bowl, refreshing. I enjoyed it while nibbling on some tomatoes.- Vinegared Dish: Sweet Shrimp, Cucumber, and Sea Urchin Served with wasabi vinegar. This is also a delightful summer dish.- Soup: Sweetfish and Winter Melon Noodle It’s been a while since I had Shinohara’s noodles. The broth is delicious! The thin, slippery somen noodles are fantastic! The sweetfish is tasty, and the winter melon is wonderfully tender!- Sashimi: Pike Conger, Young Bonito, and Sea Bream The young bonito is known as "Yokowazukatsuo" in Kansai, while in Kanto, it’s called "Meji." It has a refreshing taste. The pike conger is served with vinegared miso, and the sea bream is full of umami.- Sweetfish Nigiri During this season, I usually look forward to the grilled sweetfish from Gujo Hachiman at Shinohara, but recently, they haven’t been able to catch good sweetfish, so I opted for nigiri instead. However, it was grilled over charcoal, and it was delicious in its own right.- Grilled Eel Sushi Next, I had a rice dish. I recently enjoyed grilled eel at an eel restaurant, and it was delicious.- Fried Sweetfish Heads A byproduct of the nigiri, they were nicely roasted.- Additional King Crab with Olive Oil In the end, I only ordered the King Crab as an additional dish. It was a magnificent crab, with thick fibers and satisfying to eat! It’s rare to have it with olive oil, but it added a lovely aroma, making it sweet and delicious.At this point, I was offered a takeaway: Hida Beef Bento for JPY 3,800. It’s unusual to get a bento from Shinohara, so I decided to order it. I’ll pick it up on my way out for breakfast tomorrow.- Hassun (Seasonal Dishes) The tradition of Tanabata, which is based on the legend of the Milky Way celebrated in China on July 7, was brought back to Japan by the envoys to Tang. It coincidentally connected with the Japanese Tanabata, which was a completely different event involving weaving women. Initially, wishes were made by hanging five-colored threads on bamboo, but during the Heian period, people began writing their wishes on oak leaves, and later in the Edo period, they started using five-colored strips of paper as we do today. - Vinegared Hair Crab and Scallops - Red Wine Poached Mountain Peach - Fried Squid Tentacle - Fugu (Pufferfish) Jelly - Dutch-style Eggplant - Grilled Shonai Wheat Gluten with Cheese - Sweet Rice Cake with Miso - Grilled Duck Yakitori - Corn Tofu - (Later served) Fried Sweetfish: Enjoy it warm with plenty of dip.- Foie Gras with Butter, Dried Persimmon, and Rum Raisins in a Monaka This is one of Shinohara’s specialties. That day, I paired it with Nara’s SAKE HUNDRED Ten Sai AMAIRO.- Fried Abalone, Fried Corn, and Sweet Potato Stew The batter was crispy, and both the abalone and corn were delicious. The sweet potato stew was incredibly sweet!- Turtle Zosui (Rice Soup) This is a turtle rice soup. Wow, it was hot and delicious! At Shinohara, turtle is usually served grilled or fried, but this was also great!- Meal - New Ginger Rice - Simmered Dishes - Simmered Beef - Yamagata Dashi? - Red Miso Soup with Water Shield The new ginger rice was simple yet delicious. It’s rare for Shinohara to have so many accompaniments with rice, perhaps due to its simplicity. The pickles were likely made with Yamagata dashi? - Genmaicha (Brown Rice Tea)- Water Yokan from Noto Dainagon, Ishikawa This time of year, I often enjoy water yokan at Japanese restaurants. It melts in your mouth! The flavor and sweetness of the adzuki beans are exquisite. So delicious!- Matcha (Green Tea)On this day, there was shocking news! Tanaka, who succeeded Shimbukuro as the head chef, is planning to leave at the end of July to pursue independence. The location is still undecided, but Shinohara hopes he will continue in Chuo Ward. Please aim to create a delicious, bright, and enjoyable restaurant just like Shinohara! It was a great meal... but I will miss it. Less

I regularly visit Ginza Shinohara, and once again, I was overwhelmed by the flavors and hospitality! The taste is at a level where it hardly needs further description, so I won’t delve too deeply—just make sure to visit at least once. As soon as I sat down, a live king crab was placed right in front of me! I was told it would be served as boiled crab, so I ended up ordering everything, including the beef cutlet and caviar. The first dish, a cold soup served in an ice bowl, provided a perfect balance of chill and moisture. Next came a dish featuring shrimp and sea urchin, a winter melon soup, and sashimi of meji tuna and pike conger with a soy jelly (the chef’s skill in cutting the bones is a hallmark of this season). Then, the chef presented the seasonal highlight: ayu (sweetfish) sushi. After that, we enjoyed pressed sushi with eel, followed by the king crab (which paired incredibly well with olive oil). Finally, the hassun (seasonal platter) arrived. Listening to the chef’s stories about seasonal dishes made me truly grateful to be born in Japan. After the classic foie gras monaka and deep-fried abalone, we had soft-shelled turtle porridge (maru-zōsui) with rice cooked with young ginger, simmered dishes, and a miso soup with water shield—this was a perfect finale that embodied the essence of Japanese cuisine. The final dish, yokan (sweet bean jelly), was exquisitely crafted; it held its shape but melted in your mouth the moment you took a bite. The delicate balance is so precise that it sometimes doesn’t set properly. I am truly grateful to the staff who always provide the best hospitality! Less

Ginza Shinohara, a Japanese restaurant located just a 3-5 minute walk from Ginza Ichome Station, has been a top contender in Japanese cuisine since its expansion to Tokyo in 2016, consistently holding a Tabelog Gold rating. It has also been recognized as one of the top 100 Japanese restaurants in Tokyo from 2021 to 2025, and has been awarded Tabelog Gold from 2017 to 2026.Not only is the food exceptional, but the service is also top-notch, providing a luxurious dining experience in a wonderful atmosphere. Reservations can be quite challenging, but occasionally, they open up slots on the Omakase site, so with a bit of luck, you might secure a reservation for two.Here’s what I enjoyed during my visit:-----------------------------◾️ Edamame First, we had edamame served as a luxurious slush, using finely shaved ice as a bowl. The refreshing cold texture combined with the acidity of the tomato and the bitterness of the edamame was delightful.◾️ Sweet Shrimp The sweet shrimp topped with sea urchin from Yamaguchi Prefecture and shiso leaves. The overall flavor was light and easy to eat, thanks to the wasabi vinegar that brought everything together.◾️ Sweetfish A beautiful clear soup with sweetfish, boiled noodles, and winter melon. The gentle yet powerful umami of the broth permeated every bite, and the tender texture and sweetness of the sweetfish were simply exquisite!◾️ Pike Conger, Sea Bream, and Young Bluefin Tuna Sashimi featuring grilled young bluefin tuna, carefully prepared pike conger, and classic sea bream. The grilled bluefin had a crispy skin and a rich flavor, perfectly complemented by wasabi and other condiments.◾️ Sweetfish Sushi A rare presentation of sweetfish sushi. The sweetfish was grilled with ginger soy sauce to reduce bitterness, and the sushi rice was enhanced with pickled ginger, sesame, and shiso leaves, creating a refreshing and tangy sushi experience.◾️ Grilled Eel A delightful grilled eel sushi with a soft and fluffy texture. The flavor of the rice was distinct from the sweetfish, and the balance between the sweet eel and the rice was simply perfect.◾️ King Crab A large and impressive king crab available for an additional charge. It was delicious on its own, but even better when dipped in chili vinegar or olive oil.◾️ Seasonal Delicacies In celebration of Tanabata, the presentation was vibrant and beautiful, inspired by the history of Tanabata and the Milky Way. The dim lighting created a stunning atmosphere, reminiscent of candlelight.The dish included chilled hairy crab and scallops, sweet squid meatballs, fragrant grilled duck, eggplant simmered in broth, rich corn tofu, and deep-fried sweetfish with sour cream and caviar—all seasoned perfectly and absolutely delicious!◾️ Foie Gras A palate cleanser featuring foie gras, butter, and persimmon sandwiched in a monaka. Paired with a complementary sake, the sweetness of the foie gras and the richness of the butter were beautifully highlighted.◾️ Abalone Deep-fried abalone and corn, encased in a crispy and fragrant batter, concentrated the flavors of the ingredients. The rich sweetness of the corn and the unique texture and umami of the abalone were distinctly enjoyable.◾️ Soft-Shelled Turtle A hot pot dish featuring soft-shelled turtle, served as a steaming hot rice porridge. It simmered in the pot, allowing us to enjoy its warmth until the very end, providing a comforting and warming experience.◾️ Omi Beef Similar to the king crab, Omi beef tenderloin katsu is available for an additional charge. The tender texture and robust umami of the meat combined with the crispy coating, enhanced by the refreshing acidity of sudachi, made it a fantastic accompaniment to rice.◾️ Clay Pot Rice Clay pot rice with young ginger, served with a medley of pumpkin, shrimp, and octopus, along with simmered dishes and red miso soup as a closing dish. Each dish paired wonderfully with the ginger rice, making it hard to resist asking for a second helping, even when full.◾️ Seasonal Fruit Dessert The course concluded with a refreshing yet rich syrup-steamed green plum and crunchy konpeito candy.-----------------------------This exquisite Japanese restaurant combines experiences from Kyoto and Shiga while embodying the essence of Tokyo, making it a must-visit.Thank you for the wonderful meal!*Instagram Gourmet Account https://www.instagram.com/shunsuke.naka/ (Followers surpassed 10,000!)*Gourmet Blog https://syn-gourmet.com*Comprehensive Links https://lit.link/syngourmet Less

I had the pleasure of visiting Ginza Shinohara this time under the invitation of a chairman acquaintance.Honestly, it was a moving experience to dine at such a high-end Japanese restaurant that I wouldn't normally be able to visit.This top restaurant is recognized by Tabelog Gold, selected as one of the 100 best restaurants, and has received Michelin accolades, making it a must-visit for food enthusiasts both in Japan and abroad.The dishes are crafted using carefully selected Japanese ingredients, beautifully presented to reflect the seasons. Each flavor was unlike anything I had experienced before, truly expressing an unknown level of deliciousness.I was amazed to discover that such exquisite cuisine still exists in the world.I will definitely want to come back here again.It was a great meal! ☆☆☆ Less

This was my third visit to Ginza Shinohara. Last time, I added everything, but this time I only shared the extra Taraba crab.I started with Japanese sake, beginning with Jikon.The chilled edamame soup had tomatoes in it, making it a refreshing summer dish.Next was a plate of shrimp and sea urchin.Then came the soup.The sashimi was delightful.The sweetfish nigiri was exquisite, with no small bones at all. Whoever thought of this is a genius!I also had the pressed eel sushi.The extra Taraba crab was already shelled for me, and it was simply perfect with just the right amount of heat.Next was the famous Hassun.The fried abalone was an incredibly luxurious dish.Then came the soft-shelled turtle rice porridge.I also enjoyed ginger rice.Finally, dessert.Japanese cuisine is truly wonderful. This restaurant values seasonal ingredients and always provides explanations about the calendar, which is quite educational.This time, the theme was Tanabata. Less

I visited in mid-June. It was a quiet and luxurious time spent watching the owner skillfully at work across the counter.The owner, Takemasa Shinohara, was born in Shiga Prefecture in 1980. After training at renowned restaurants in the Kansai region, he opened "Japanese Cuisine Shinohara" in Koka City, Shiga, at the age of 26. Despite being located in a rural area, it became a popular restaurant with reservations pouring in from all over the country, and he relocated to Ginza in 2016.Shinohara is famous for its beautifully extravagant hassun (seasonal appetizer platter), and this time, the hassun expressed the delicate beauty of the rainy season, adorned with hydrangeas.Two dishes that particularly impressed me were the ayu (sweetfish) nigiri and the hamo (pike eel) sukiyaki. The ayu nigiri was a dish that allowed me to fully appreciate the deliciousness of the fish, and I believe even those who are not fond of ayu would find it delightful. It was my first time enjoying ayu in this form, and I was moved by the combination of its smokiness and delicacy.The hamo sukiyaki was also a first experience for me. The carefully deboned hamo flesh absorbed the sweet and savory sukiyaki broth, creating a harmonious blend of the eel's refined fat and the umami of the broth. I usually enjoy hamo in dishes like boiled or tempura, so the idea of sukiyaki was refreshing.It had been since New Year’s since my last visit, but I look forward to returning in the fall to savor dishes featuring seasonal ingredients like matsutake mushrooms. Less

A renowned Japanese restaurant where you can truly enjoy the essence of the seasons. I had a wonderful time savoring the food while learning interesting facts. Every visit reminds me of what a lovely place it is.Taste - 4.5Once again, the food was exceptional. The dishes, including the signature 8-sun, were both enjoyable and delicious. I also ordered extra king crab and beef.Service - 4.7I always learn something new here. The head chef personally attends to each guest, ensuring attentive service and engaging conversations. It's no surprise to see many alumni from Shinohara thriving in their careers after witnessing such mentorship.Atmosphere - 4.7The presentation of the 8-sun tells a story, with dishes being prepared right in front of you by a talented team of chefs. It's delicate, grand, and beautiful.Cost Performance - 4.5I often find myself ordering extra dishes regardless of my hunger level, which raises the bill, but I always leave satisfied.Drinks - 4.6The menu features premium options, including Japanese sake named after Shinohara, showcasing what only a top-tier restaurant can offer. Less

I visited Ginza Shinohara for the first time.The head chef, Takemasa Shinohara, was born in 1980 in Kōnan City, Shiga Prefecture. He learned the basics at a renowned restaurant in Osaka and honed his skills at "Yamagencha" in Kyoto and "Shōfukurō" in Shiga. At just 26 years old, he opened "Japanese Cuisine Shinohara" in his hometown.In no time, it became a popular establishment, and in 2016, he expanded to Ginza. Currently, it has been awarded two Michelin stars consecutively and has been a long-time recipient of the GOLD award on Tabelog.His style is based on the soul of rural Shiga cuisine, elevating seasonal, top-quality ingredients from across the country into an art form. The monthly changing menu allows guests to experience the changing seasons through all five senses.This time, I enjoyed a course themed around the "Natsukoshi no Oharai," resembling a sacred ritual. The spirit of purification, which has continued since the mythological era, was woven into the dishes, and each plate felt like a cleansing prayer for good health.◆ Freshly made sesame tofu with sea urchin and sweet shrimp The sweet shrimp was half-rare, vibrant, and beautiful. The freshly made sesame tofu had an exquisite chewy texture.◆ Lake Biwa sweetfish sushi with ginger The flavor of the sweetfish was refreshing.◆ Sea bass with grilled leek and egg tofu, and a soup with soft-shelled turtle broth The beauty of the gold and silver vessels, combined with Wajima lacquerware, was exceptional.◆ Assorted sashimi: spiny lobster, squid, and tuna The spiny lobster was plump, the medium fatty tuna had been aged for 10 days, and the belly was rich in flavor.◆ Sweetfish with sea urchin, eggplant, and pickled edamame in Shaoxing wine ◆ Hassun: a pillar of ice with sakaki, representing the ice house ritual Beautifully presented dishes included cucumber and jellyfish salad, edamame puree, corn tofu, Hida beef tartare steak, fried duck breast, grilled eggplant, sesame tofu with miso dengaku, and more. Visually stunning! ✨ Grilled cod roe, local chicken, chicken breast with snap peas, and Shiga tomato jelly.◆ Foie gras butter and lamb jelly in a rice cracker ◆ Sweetfish sukiyaki with asparagus and junsai ◆ Ginger rice, pickled cucumber and eggplant, mekabu, and kombu ◆ Sweetfish broth rice porridge ◆ Pickled green plums ◆ Matcha and konpeito (sugar candy) Everything was filled with seasonal blessings and the chef's playful spirit, creating a series of emotional experiences. I was particularly impressed by the chewy texture of the freshly made sesame tofu, the gentle flavor of the sweetfish, and the depth of the soft-shelled turtle broth.Even as a first-time visitor, I was able to fully enjoy the warm atmosphere. I was also surprised by the variety of sake labeled "Shinohara." I had the pleasure of tasting rare sakes like Aramasa and Kuro-ryū.The chef's smile, skills, and selection of vessels were all wonderful, and I was truly moved. Thank you! Less

The seasonal hydrangeas and the beautifully presented appetizers that promote health and well-being never fail to impress me at Ginza Shinohara. With each visit, I become more aware of the seasonal ingredients, which adds to my enjoyment. I also look forward to the character and growth of the apprentices.◎ Appetizers ◎ Fresh Sesame Tofu (with Sweet Shrimp & Sea Urchin) Ayugiri (Grilled Sweetfish Sushi) Deep-fried Abalone Soup with Soft-shelled Turtle Broth, Deep-fried Sea Bass, and Edamame ◎ Sashimi ◎ Aori Squid, Ise Lobster Sashimi, and O-toro Tuna ◎ Grilled Dish ◎ Grilled Sweetfish with Salt (with Sea Urchin Karasumi) ◎ Specialty ◎ Nemuro King Crab Served with Olive Oil and Vinegar ◎ Assorted Dishes ◎ Everything was delicious! ◎ Signature Dish ◎ Foie Gras and Persimmon Monaka ◎ Hot Pot ◎ Hamo and Asparagus Sukiyaki ◎ Rice Dish ◎ Clay Pot Rice with Young Ginger Kombu and Pickles ↑ Rice porridge made with the hot pot broth ◎ Dessert ◎ Stewed Green Plums This was my first time trying Hamo Sukiyaki... It was incredibly delicious. The King Crab special was also fantastic... Eating it with olive oil was a clever touch! Thank you as always! It was a great meal.I will definitely come back! Less

I was invited by a friend I hadn't seen in a while to visit "Ginza Shinohara." It's been about four years since my last visit. Upon arriving, Mr. Shinohara opened the noren (curtain) to welcome everyone. Seeing each other after so long, he softened his expression as if he recognized a familiar face and said, "It's been a while, hasn't it?" I replied, "It's been four years!" He responded, "We’re still in business, you know." "I know!" I laughed. After this exchange, we entered the restaurant. Mr. Shinohara looked just as he always did and seemed to be in great spirits. Before the meal began, he checked our preferences for additional dishes, offering options of meat, king crab, or caviar. The king crab he showed us was large and impressive, so I decided to go with that this time. The course for the day was themed around the June festival, "Natsu-goshi no Hara." The first dish was beautifully presented with hydrangeas and a sacred ring, allowing us to appreciate the lovely arrangement before enjoying the meal. Not only do we savor seasonal ingredients, but the dishes also reflect the Japanese traditions and culture passed down through the months, which is a unique charm of "Ginza Shinohara." And of course, I was looking forward to the hassun (seasonal appetizer). The ice pillars, shimenawa (sacred rope), and sakaki (a sacred tree) were beautifully arranged, instantly conveying the essence of June. Ah, when you think of "Ginza Shinohara," you think of this hassun. Before eating, it’s enjoyable just to admire it. As I carefully tasted each piece, I reflected on the beauty of Japanese cuisine and the seasonal events cherished by the Japanese people. Dishes like ayu (sweetfish) sushi and deep-fried abalone were particularly memorable for this season. I enjoyed the entire course, celebrating the month of June through its flavors. The additional dish of king crab that arrived midway was expertly prepared for easy eating. Taking a bite, I savored its concentrated umami and couldn’t help but nod in appreciation. Though it had been a while since my last visit, we reminisced about old times while enjoying the meal. It felt as if it had only been a moment since I last experienced the atmosphere of "Ginza Shinohara" with Mr. Shinohara and the restaurant itself. However, it was not just nostalgia. During these four years, they have continued to welcome many guests, displaying the noren and creating seasonal menus that express Japanese culture and the calendar through their cuisine. It was a visit that felt both familiar and new. While it seemed unchanged, it was not stagnant. Rather than something drastically changing, they have carefully built upon what remains constant over time. This is what I felt anew during this visit. It was a wonderful evening spent with a friend I hadn’t seen in a while, surrounded by dishes reflecting the June calendar, and I was able to share nostalgic stories with Mr. Shinohara. I look forward to visiting again in a different season. It was a great meal! ^ ^ Thank you all for your likes, saves, and warm comments. I hope this helps you in choosing a restaurant! Less

I visited Ginza Shinohara during lunchtime this time.I was extremely satisfied with the luxurious ingredients and exquisite dishes.Every time the dishes are served, they are visually stunning. For the first dish, they explained the significance of the arrangement with hydrangeas and shimenawa (a sacred rope).It was a feast for the eyes and the palate!As summer approaches and the temperature changes, I was offered a soothing soup made from soft-shelled turtle, which was incredibly comforting.One of the most memorable dishes for me was the ayu (sweetfish) sushi, which was prepared right in front of me. The fluffy ayu sushi was absolutely delicious.Then there was the hot pot with conger eel and junsai (water shield). I enjoyed it first on its own, and then dipped in egg, which was delightful.I also got to enjoy the new ginger clay pot rice, and everything was delicious, leaving me completely satisfied.┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈Ginza Shinohara: 2-8-17 Ginza, Chuo-ku, Tokyo, Habiru Ginza 2 B1: 5:00 PM & 8:30 PM, two seatings Lunch service only on Tuesday, Thursday, and Saturday (starting at 12:00 PM)⭐️: Closed on Sundays┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈ Less

I visited Ginza Shinohara located in Chuo Ward, Ginza.The restaurant is on the basement level of a building along Azuma Street, in the 2-chome area of Ginza.This time, I went for lunch and enjoyed the omakase course.◆ Here’s what I had in the omakase course:◎ Gyokuro (premium green tea)❶ A dish decorated with a sacred "Chinowa" (wicker ring) and hydrangeas, wishing for good health. Freshly made sesame tofu, sweet shrimp, and sea urchin, served with sudachi citrus soy sauce. The sea urchin was red uni from Yawatahama, which is currently in season.❷ Grilled sweetfish with ginger soy sauce nigiri. Sweetfish from Lake Biwa. The rice was mixed with sesame, pickled ginger, and Japanese pepper leaves, served with a squeeze of sudachi.❸ Fried abalone. Served with a side of young soybeans.❹ A bowl of soup made with soft-shelled turtle broth. It contained charcoal-grilled sea bass, egg tofu, grilled green onions, and chopped green onions, topped with gold leaf. The broth was made using only the lean parts of the turtle, avoiding the fatty areas like the emperor.❺ Sashimi platter: 1. Ise lobster sashimi 2. Tuna 3. Squid Served with udo (Japanese wild mountain vegetable) and okahijiki (sea vegetable). Enjoyed with wasabi, salt, vinegar jelly, and kombu soy sauce.❻ Sweetfish head. The remaining head from the sweetfish nigiri was grilled over charcoal and served.❼ Grilled sweetfish with salt. Served with a powder made from sea urchin and karasumi (dried mullet roe). Accompanied by edamame marinated in Shaoxing wine. Enjoyed with a squeeze of sudachi.❽ King crab (additional order). Served boiled. Enjoyed with a squeeze of sudachi and a mix of vinegar and olive oil.❾ Hassun (seasonal appetizer platter): 1. Cucumber, jellyfish, and Daitokuji-style wheat gluten in vinegar 2. Hida beef tartare 3. Edamame puree with corn tofu inside 4. Dutch-style simmered eggplant 5. Grilled cod roe, served with sliced daikon 6. Octopus 7. Fried duck 8. Eel rolled with Yawata-style 9. Millet gluten dengaku 10. Snap peas with mustard chicken breast❿ Refreshing tomato. A tomato from Shiga Prefecture, topped with Tosa vinegar jelly.⓫ Foie gras monaka (wafer). Filled with dried persimmon, butter, rum raisins, and rum jelly. Paired beautifully.⓬ Grilled eel, asparagus, and water shield sukiyaki. The eel was grilled over charcoal before being added to the broth. Enjoyed with egg yolk.⓭ New ginger rice. Served with pickles made from chopped cucumber, eggplant, and myoga, along with kombu tsukudani (kelp simmered in soy sauce).⓮ Zosui (rice porridge) made with the sukiyaki broth from the eel. Topped with shredded nori and green onions.⓯ Simmered green plums in syrup and konpeito (sugar candy).⓰ Matcha (green tea).◎ Souvenir: Gyumeshi bento (beef rice box).This time, I enjoyed exquisite dishes made with early summer ingredients.It was the first time in a while that sashimi was served. It had been four years since sashimi was offered at Shinohara. Recently, they have been able to source high-quality seafood from Kitakyushu, which is why they served sashimi this time. As a seafood lover, I was thrilled to enjoy such fresh and high-quality sashimi.The hassun and classic dishes like foie gras monaka were consistently delicious.The grilled sweetfish was beautifully complemented by the sea urchin and karasumi powder. It was incredibly tasty.The early-season eel was delicious in the sukiyaki.The new ginger rice paired perfectly with the pickles served alongside, which were exceptionally delicious. The combination was surprisingly delightful.On this occasion, I took home the gyumeshi bento made with Hida beef for the first time. I wished there was a bit more rice, but the beef was generously served, and the flavor was guaranteed, making me want to buy it again.Once again, I had a wonderful time enjoying exquisite dishes in a fantastic atmosphere.I look forward to visiting again in a different season.Everything was incredibly delicious this time as well.It was a great meal! Less

The experience is always truly impressive.Not only is there a wide variety of dishes, but each plate is meticulously crafted.Seasonal ingredients like sweetfish, pike eel, edamame, snap peas, and green plums are beautifully incorporated, creating a refreshing taste of early summer.At the same time, high-quality ingredients such as spiny lobster, abalone, soft-shelled turtle, and king crab also make their appearances throughout the meal.Once again, everything was exceptionally delicious.- Sesame Tofu, Sweet Shrimp, Sea Urchin - Grilled Sweetfish Sushi - Fried Abalone - Soft-Shelled Turtle Soup (with Egg Tofu, Sea Bass, Grilled Green Onion) - Sashimi (Fatty Tuna, Shako (Mantis Shrimp), Spiny Lobster) - Sweetfish, Sea Urchin Powder, Edamame in Shaoxing Wine - Boiled King Crab (additional) - Assorted Dishes (Cucumber, Daidokoro Wheat Gluten, Edamame Puree, Young Corn with Hida Beef Tartare, Millet Gluten Dengaku, Fried Duck, Salted Cod Roe, Dutch-Style Eggplant, Snap Peas with Chicken Breast) - Tomato - Monaka (Foie Gras, Butter, Dried Persimmon) - Pike Eel Sukiyaki - New Ginger Rice - Sukiyaki Rice Porridge - Simmered Green Plums in Syrup It was a great meal.I will definitely visit again. Less

Each dish, carefully crafted to reflect the essence of the seasons, not only captivates with its visual beauty but also brings out the true flavors of the ingredients, leaving me truly impressed. The hassun (seasonal appetizer platter) was particularly vibrant, making my heart dance even before tasting it.The attentiveness of the head chef and staff was remarkable, providing just the right amount of distance while explaining the dishes, allowing for an enjoyable dining experience until the very end. The restaurant has a lively yet serene atmosphere, making it a perfect place to spend a special moment.While it is not a budget-friendly option, the value it offers far exceeds the price. I look forward to returning in a different season to savor more of their exquisite dishes. Less

I was invited to a precious seat at Ginza Shinohara. The owner, Mr. Shinohara, hails from Shiga. He became independent at the young age of 26 and quickly gained popularity in Shiga before opening his restaurant in Tokyo.In addition to Japanese cuisine, he embodies the satoyama culture of his hometown, Shiga. This region, centered around Lake Biwa, is characterized by its proximity to mountains and fields. The ingredients used in his dishes, including wild vegetables, seafood, and chicken, reflect the original landscapes of the area.The sweetfish sushi, which you wouldn't typically find at a sushi restaurant, offers a taste that beautifully merges Japanese cuisine with sushi. The delicately fried abalone with a light batter and the rare eel sukiyaki allowed me to fully enjoy the flavors of the ingredients.I look forward to the day I can visit again. Less

I always appreciate Ginza Shinohara. I usually choose my Japanese sake from the handwritten menu, but I noticed that the original sake selection has suddenly increased. I believe the relationships with the breweries and manufacturers vary, but it largely reflects the character of Chef Takemasa Shinohara. As a big fan of Japanese sake, this is truly exciting for me! ( ´∀｀)Among the dishes, three particularly left a strong impression:⭐️ The Ayu (sweetfish) sushi from Lake Biwa, expertly prepared by the chef.⭐️ A delicate soup made with the essence of soft-shelled turtle, carefully removing the fat from the emperor's part.⭐️ The king crab, which I probably won’t see again until autumn! (laughs)It was a great meal. Thank you as always! ☺️⭐️ Sake Selection:REISHI GIN with sodaBiko Semen Ginza Shinohara EditionTerao Junmai DaiginjoKatsukoma Junmai SakeShinshu Keirei Junmai Ginjo Yamake NishikiShoryu no Mai Junmai Daiginjo Ginza Shinohara OriginalRaifuku Junmai Daiginjo Ginza ShinoharaNOGUCHI NAOHIKO Summer NamazakeTensai SAKE HUNDRED paired with MonakaMatsu no Tsukasa Junmai Daiginjo Ginza Shinohara Special Limited Edition⭐️ Gyokuro Tea⭐️ Fresh sesame tofu with sweet shrimp and sea urchin, served with a citrus soy sauce⭐️ Grilled Ayu from Lake Biwa with ginger soy sauce, served as sushi with sesame, gari (pickled ginger), and tade leaves⭐️ Fried abalone with sweet simmered baby peas⭐️ Soup:The broth is made from the essence of soft-shelled turtle, carefully removing the fat, served with sea bass, egg tofu, grilled green onions, chopped green onions, and gold leaf.⭐️ Sashimi:Ise lobster, aori squid, and tuna, served with kelp soy sauce jelly, soy sauce, salt, and wasabi, along with okahijiki and udo.⭐️ Grilled sweetfish with salt, topped with sea urchin and grilled eggplant powder, and edamame marinated in Shaoxing wine, along with the head of the sweetfish from Lake Biwa in Shiga.⭐️ Boiled king crab (additional order) with olive oil and chili vinegar.⭐️ Hassun (seasonal platter) - Ice Room Ritual:OctopusCucumber, jellyfish, and Daidokuzufu in vinegarCorn tofu with edamame pureeDuck breast fried in tataki styleSimmered Dutch eggplantHida beef tartareNemagaridake bamboo shoots, chicken breast, and mitsuba blanchedEel Hachiman rollAwa-fu dengakuGrilled cod roe⭐️ Palate cleanser: Shiga tomatoes with Tosa vinegar.⭐️ Monaka with foie gras, dried persimmons, and rum raisins, paired with Tensai.⭐️ Hot pot of pike conger, water shield, asparagus, and egg yolk.⭐️ Fresh ginger rice, with a small serving for seconds, served with cucumber, eggplant, myoga, and kombu tsukudani.⭐️ Ginger rice and a small hot pot (sukiyaki) served as a rice porridge, large size.⭐️ Syrup-steamed green plums and konpeito from Nishino Wakasaya.⭐️ Matcha. Less

I visited the renowned Ginza restaurant "Shinohara." From the moment I sat at the counter, I felt that this place was not just about dining, but a stage to savor the seasons.What first caught my attention was the impressive king crab that appeared right in front of me. It heightened my anticipation for the meal to come, and I couldn't help but be captivated by its presence.The first dish was a vibrant plate featuring sea urchin and caviar. Not only was it visually stunning, but the harmony of the ingredients captured my heart from the very first bite.The tempura of abalone was remarkable for its tenderness and umami, while the dashi-infused soup had a comforting flavor that gently enveloped my body. The conger eel was paired with aromatic spices, creating a dish that highlighted the natural flavors of the ingredients while adding an unexpected twist.The seasonal decorations, including hydrangeas, bamboo, and other elements, were exquisite, beautifully expressing early summer throughout the entire space, not just in the dishes. The hassun was reminiscent of a Japanese garden, allowing me to enjoy a variety of distinct flavors.And finally, the king crab to conclude the meal. Its overwhelming presence added a powerful resonance to the entire course, seamlessly integrating into the delicate flow of the kaiseki.The quality of the dishes was exceptional, and I was also impressed by the meticulous work of the young chefs and the lively atmosphere. I believe this is one of Ginza's representative Japanese restaurants that I will want to visit again with each changing season. Less

Awarded the Tabelog Award 2026 GoldSelected as one of the Top 100 Japanese Restaurants in Tokyo by Tabelog 2025I made a reservation for lunch on the weekend, over two months in advance, with high expectations for this GOLD-rated restaurant.The course was exclusively Omakase, featuring a beautiful array of dishes adorned with hydrangeas, fitting for June. While many fans of this restaurant have shared wonderful comments, I will refrain from going into detail, but I was particularly impressed by:- Fried Abalone- Pea SoupMy sister, who accompanied me, particularly enjoyed:- Foie Gras Monaka- Sweetfish SushiHowever, there were a couple of issues:- The portions were large, and there were multiple suggestions for additional ingredients that came with extra charges.- The presentation of the Hassun was beautiful, but the seasoning on the duck was overly salty, which overshadowed the impact of all the ingredients. This is just my personal opinion.As a man, if I were to bring a charming lady on a date or entertain an important client, I would likely feel pressured to order caviar, crab, or souvenirs, which could be quite daunting.Given the restaurant's fame and the number of apprentices, along with its location in Ginza, I understand that fixed costs are high. However, it seems they might be focusing too much on strategies to increase sales. Since the portions are already generous, I would prefer a reduction in size or the consideration of a smaller course option. I apologize for being a greedy foodie with a small stomach.Please note that my evaluation is focused on cost performance. The service from the chef and staff was absolutely wonderful.Thank you for the meal! Less

I was fortunate enough to secure a reservation at Ginza Shinohara, taking a break from my routine to visit this esteemed establishment. While living in Tokyo, I often wondered if I would ever have the chance to dine here, but now that I’ve moved to Sendai, I find it intriguing how connections can lead us back to such places.As I descended to the basement via the elevator, I felt a bit out of place, but was warmly welcomed by the head chef himself, who greeted me with a bright and booming voice. It’s a strange feeling, but his welcoming tone made me feel instantly accepted. In a restaurant of this caliber, such hospitality is undoubtedly important.Once seated, I was served gyokuro (premium green tea), which immediately made me realize I had come to a truly remarkable place. After ordering some sake, I watched the chef grill sweetfish right in front of me, and he kindly informed me that we would be starting soon. It seemed like many of the guests were regulars, and his interactions revealed his warm and generous personality.**Dishes I enjoyed:** 1. Appetizer: Sea Urchin, Kuruma Ebi (sweet shrimp), Sesame Tofu 2. Grilled Sweetfish Nigiri 3. Fried Abalone 4. Clear Soup with Soft-Shelled Turtle (red meat), Fried Sea Bass, and Egg Tofu garnished with green onions 5. Sashimi: Otoro (fatty tuna), Ise Lobster, Squid 6. Charcoal-Grilled Sweetfish (topped with sea urchin and karasumi-style powder) 7. Additional Dish 1: Steamed Taraba Crab (legs) 8. Hassun: Fried Duck, Grilled Burdock with Eel, Beef Tartare, Grilled Cod Roe, and more 9. An-kimo Monaka (An-kimo, butter, dried persimmon, rum raisins) 10. Hamo-suki (pike conger hot pot) 11. Additional Dish 2: Hida Beef Steak 12. Rice Dish: Ginger Rice topped with Yamagata-style "Dashi" made from pickles 13. Hamo-suki Zosui (rice porridge) 14. Dessert inspired by hydrangeas At the beginning, the presentation included ice and hydrangeas arranged on the appetizer dish, and throughout the meal, there were moments of ceremonial significance, accompanied by stories about the dishes. The experience was artfully crafted. The appetizer of sea urchin, kuruma ebi, and sesame tofu, served with a tangy sauce and wasabi, showcased a perfect harmony of flavors, akin to finely crafted wood pieces fitting together seamlessly. The grilled sweetfish nigiri and fried abalone followed, each dish hitting a remarkable balance. While the course had its peaks and valleys, every dish could be considered a highlight, right up to the final zosui and dessert.Among the standout dishes were the fried sea bass with the clear soup and egg tofu, the charcoal-grilled sweetfish with sea urchin powder, and the hamo-suki. The hamo-suki was paired with "Ginza Shinohara," a sake crafted specifically for this restaurant by Raifuku Brewery in Ibaraki, which had a fragrant aroma reminiscent of matsutake mushrooms—an excellent pairing.I added a couple of extra dishes, including the taraba crab and Hida beef steak, and enjoyed four types of sake, including a special sake for the an-kimo monaka, all for just over JPY 55,000, which feels quite reasonable for a high-end Japanese restaurant in Ginza.The head chef’s generous character likely contributed to the lively atmosphere that evening, but the restaurant was well-managed to ensure it didn’t feel overwhelming. Overall, the clientele seemed to be quite refined.In terms of evaluation, the food alone was perfect. However, I deducted 0.1 points from my overall rating due to the pairing of the sake with the dishes. The quality of the sake was excellent, but I have a preference for a dining experience where the food and drink resonate together, enhancing each other’s brilliance. While the sake served that day did complement the dishes at times, I felt there was room for a deeper harmony.If I were to give a perfect score of 5.0, it would mean that the experience fulfilled all my culinary desires. Nevertheless, I genuinely wish to return to this restaurant whenever possible, as the strength and persuasive power of the dishes left a lasting impression. Less

While browsing the Tabelog 2026 Awards, I realized that despite considering myself a foodie, I had never visited a GOLD restaurant. As you may know, securing a reservation at a Tabelog GOLD establishment is no easy feat.By chance, on my birthday, I found an opening at Ginza Shinohara, so I quickly made a reservation without even consulting my wife.Upon entering, I was immediately struck by the impressive hairstyles of the male staff! I try to maintain a clean look by getting a haircut every 7 to 10 days, but even I was surprised—did they have a dedicated hairstylist? The staff, including Shinohara, sported short, neat hairstyles that left a strong impression, reminiscent of a sports team.Next, I was amazed by the wonderful smiles of the female chefs! It had been so long since I had seen such a refreshing smile that I couldn’t help but exclaim, "Your smile is incredibly cute!" even with my wife sitting next to me.This made me realize that I need to bring something special to my interactions with others.At this point, I was already overwhelmed by the high quality of a GOLD restaurant.Now, when you reach this level, the food served is almost guaranteed to be delicious, but the presentation, the beautiful dishes, Shinohara's eloquence, and the teamwork of the chefs all elevate the experience.The highlight was the restaurant's signature Hassun. This dish has reached the level of art; it felt almost too beautiful to eat, and I wanted to keep it as a decoration.The best part was the final dish, ginger rice. I initially felt disappointed, thinking it would be a plain ingredient among the clay pot rice that likely changes monthly, but one bite revealed an unexpectedly delightful flavor.I learned that it rivals Matsutake rice in popularity. Indeed, food enthusiasts who frequent such high-level establishments have refined tastes.Encouraged by the chefs and my neighbor, I ended up asking for a second helping of rice five times at this top-notch restaurant.All in all, it was a memorable experience at Shinohara in many ways. Less

Ginza Shinohara is a renowned Japanese restaurant with two Michelin stars. ✨ I visited in June and had the opportunity to hear stories related to that month. Surprisingly, I was the only solo diner… The lively conversation and attentive service made for a delightful experience! We started by deciding on additional menu items. During my visit, I could choose from three options: Kobe Beef Tenderloin for JPY 5,500, Caviar for JPY 10,000, and Snow Crab for JPY 6,600 (all can be ordered). ● Ordered Items Omakase Course JPY 35,000 + Additional Meat Dish JPY 5,500, Two Types of Sake Total: Approximately JPY 47,000 *Service Charge: 10% ● Reservation Method OMAKASE *Reservation difficulty: somewhat challenging ● Course Duration Approximately 3 hours and 10 minutes *If you arrive at 8 PM, it may extend past 11:30 PM depending on the order of service… ● Course Contents 1. Sea Urchin and Sesame Tofu 2. Ayu Sushi 3. Fried Abalone 4. Soft-Shelled Turtle Broth Soup 5. Ise Lobster, Tuna, and Squid Sashimi 6. Ayu Head 7. Fish Dish (Sea Urchin and Karasumi Sprinkle) 8. Hassun 9. Shiga Prefecture Tomatoes with Tomato Jelly 10. Foie Gras, Dried Persimmon, and Rum Raisin Monaka 11. Pike Conger and Asparagus 12. Ginger Rice and Pickles 13. Hida Beef Tenderloin (additional) 14. Zosui 15. Sweets 16. Matcha ● Taste Every dish served was of exceptional quality. Notably, the Fried Abalone, Soft-Shelled Turtle Broth Soup, and Foie Gras with Dried Persimmon and Rum Raisin Monaka stood out. The Pike Conger and Asparagus had a strong sweet flavor typical of Kansai cuisine, which I personally found a bit overwhelming. The Zosui was also rich due to the broth. The Soft-Shelled Turtle Broth Soup exemplified the quality of Japanese cuisine, and the Foie Gras, Dried Persimmon, and Rum Raisin Monaka were innovative and deeply flavorful—I wished I could take some home as souvenirs! ✨ ● Impression The welcome was from an Ise Lobster. From the moment I entered, it was clear this was a theatrical dining experience! The presentation of the Hassun is done during the course, where they decorate it with ice pillars tied with ropes. Then, the lights dim, and the chef begins to narrate stories related to June. After the storytelling, the lights come back on, and the Hassun is removed before continuing the meal (I thought, "Wait, we’re not starting to eat with the decoration still on?"—it left me a bit puzzled, but I suppose it’s better to have it removed for a proper meal). The decoration took quite a while to set up, yet it was only for this moment! ● Other Notes Going alone was quite a challenge at this restaurant! If you arrive late, it can run very late, risking missing the last train home. (;^_^A) You don’t need to dress too formally for your visit. Less

- Appetizer: Inspired by the sacred "Chinowa" ring, featuring sesame tofu and a citrus soy sauce.- Ayu Nigiri- Fried Abalone with Beans- Sliced Bonito and Sea Urchin with Karasumi- Assorted Sashimi Platter- Assorted Dishes- Monaka- Sukiyaki with Pike Conger and Seasonal Vegetables- Rice and Zosui to finish offI visited Ginza Shinohara for the first time thanks to a friend's reservation! I skipped the additional menu items as the explanations were a bit hard to catch, haha.The head chef was a very friendly person from Kansai, creating a great atmosphere! Everything was beautifully presented and well thought out.All the dishes were delicious, but the Ayu Nigiri, served fresh off the grill, left the strongest impression on me. Less

I visited Ginza Shinohara for the first time.To put it simply, it exceeded my expectations by a large margin. When asked which dish was the best, I honestly couldn't answer. Every dish was of such high quality that there were no misses. It felt as if each plate contained a story, culture, seasonal essence, and even the chef's personality, making the experience feel more like appreciating a work of art than just having a meal.This time, I enjoyed the June lunch course.What impressed me first was the hospitality that began even before entering the restaurant. As soon as the elevator doors opened, the chef himself welcomed me with a warm smile, instantly easing my nerves. While there are many renowned Japanese restaurants, few can create such a naturally warm atmosphere.The first dish was soft roe and sea urchin.The creamy soft roe topped with rich sea urchin, combined with a wasabi-infused broth.The deep umami of the soft roe, the sweetness of the sea urchin, the kick of the wasabi, and the gentle flavor of the broth all coexisted beautifully without overpowering one another. The additional caviar added a wonderful saltiness that tightened the overall flavor.From the very first dish, I was completely captivated.Next was the charcoal-grilled sweetfish.The chef handed it to me in a sushi-like form.This was truly shocking.The fragrant sweetfish paired astonishingly well with the vinegared rice. The bones were tender, and with each bite, the flavor of the fish spread in my mouth. The characteristic slight bitterness of the sweetfish was pleasant, reminding me of the charm of river fish.This was undoubtedly one of the best sweetfish dishes I have ever had.The fried abalone and broad beans that followed were unforgettable as well.The abalone was perfectly cooked, tender, and released its umami with each bite. The light batter and perfect seasoning, combined with the natural sweetness of the broad beans, created depth in flavor.It was a dish that, while not flashy, showcased the skill of the craftsman.In the soup, there was tofu and fish.The warm broth filled the air with its aroma, offering a comforting taste. The fish's umami infused into the tofu, creating a gentle harmony in the broth.I believe this is where the beauty of Japanese cuisine lies.Then came the sashimi.This was where things truly got impressive.Squid, spiny lobster, medium fatty tuna, and fish.First, the squid.Incredibly tender, it cut effortlessly as soon as my teeth sank in, releasing sweetness with each bite.Next was the spiny lobster.I couldn't help but smile."Plump" doesn't even begin to describe it.It had such overwhelming elasticity that I wanted to say "bouncy." And it was astonishingly sweet.Without a doubt, this was the best spiny lobster I have ever eaten.The medium fatty tuna was also wonderful.It was rich in fat yet not heavy. It paired perfectly with the wasabi, melting slowly in my mouth.The accompanying sake-marinated peas and the homemade sea urchin and eggplant, which had been prepared over a long time, were also impressive.It wasn't just delicious; I could feel a passion for the ingredients.I also ordered additional crab.I shared it with my father, and it was a great choice.The meat was finely textured and flaked apart effortlessly. It was so tender that I didn't even need to chew, yet the crab's umami was robust....Then came the seasonal hassun, representing Shinohara.This was breathtaking.Before my eyes, the chefs began preparing everything at once.Their skill was like watching a performance.The theme was June.Hydrangeas were in bloom, and there was an ice decoration resembling the shimenawa (sacred rope) of a shrine.According to the chef, it was inspired by a custom wishing for good health and protection from summer fatigue before the season.Not only did the dishes express the season, but they also conveyed the prayers and culture that Japanese people have cherished for ages.This is the charm of Japanese cuisine, I thought.Various ingredients like eel, octopus, duck, and meat were included, each with a level of perfection that could move you with just one bite.It was not just delicious; it was blissful.Then came the foie gras monaka.This was also unforgettable.The skin of the monaka, grilled over charcoal, was fragrant and light.Inside was foie gras, fermented butter, and the aroma of rum.When I tasted it, it felt like a luxurious raisin sandwich.The richness of the foie gras, the depth of the butter, and the sweet aftertaste of the rum.It was an idea I never expected to find in a Japanese restaurant.Next was the conger eel.It was my first time trying conger eel, and I was moved.Thanks to the skill of the bone-cutting technique, the texture was astonishingly smooth.It paired wonderfully with the surrounding velvety vegetable sauce, evoking the transition from the rainy season to summer.The finale was ginger clay pot rice.I’m not particularly fond of ginger, but I finished this rice completely.The spiciness was mild, enhancing the sweetness of the rice instead.Even though I was full, my chopsticks moved naturally.Then came the dashi chazuke.Gentle, warm, and somehow nostalgic.It wasn't a flashy dish.But I believe this is where the restaurant's true skill shines.Finally, there was the water mochi.The visual beauty was wonderful, but the taste was even more remarkable.I could see the chefs carefully selecting the most beautiful pieces, and I was moved by their attention to detail.The charm of the counter seats lies in these aspects.You can see not just the dishes but also what goes on behind the scenes.Lastly, I enjoyed freshly whisked matcha.Here, the long story finally came to an end.Even though I was full, only a pleasant aftertaste remained.As I left, the chef saw me off to the elevator and even expressed concern about the typhoon.From start to finish, it was a perfect score.The food, the personality, the service, the atmosphere, the ideas.Everything was harmonized at a high level.Without a doubt, this is one of the top Japanese restaurants I have ever visited.I highly recommend it not only to those who love Japanese cuisine but also to those who don’t often eat it.It was a special time that allowed me to experience not just a meal but also the seasons, culture, and warmth of Japan.I will definitely visit again soon. This time, I want to talk more with the chef, not just about the food. Ginza Shinohara taught me once again the fascinating aspects of Japanese cuisine. Less

About a 4-minute walk from Ginza Station,I made a reservation for Saturday at 8:30 PM.This place is a Tabelog Award GOLD winner,and I was invited by an acquaintance to visit.From the moment I arrived, the lively atmosphere felt a bit like a sports club,which was refreshing as it relieved any tension of being in a high-end restaurant.In May, they served dishes with a meaning of purification for the Boys' Day festival.**Hamo Suisen**The dish featured conger eel, sweet shrimp, sea urchin, and okra,all harmonizing beautifully with the rich flavor of the broth.**Crab Tempura**The butter melted in my mouth, followed by the delightful taste of crab.**Edamame Purée**The sweetness of the edamame blended smoothly with the umami of the bonito broth,while the sea bream and Kamo eggplant melted in my mouth.**Nigirizushi of Young Sweetfish**The slight bitterness and roasted flavor were delightful,a seasonal sushi that truly captured the essence of spring.**Hand Roll with Eel and Sansho Pepper**The richness of the eel was perfectly balanced with the refreshing kick of sansho,creating a light yet satisfying dish.**Deep-fried Soft-shelled Turtle**This was incredibly moist and deeply flavorful,and the jelly-like broth paired excellently with sake.**Hassun**The combination of monkfish liver and fugu was indulgently delicious,with uni, squid, and tuna rolls that were all fantastic and paired wonderfully with drinks!**Foie Gras Monaka**The rich flavor of foie gras combined with buttery richness,the sweetness of dried persimmon, and the aroma of whiskey jelly created a luxurious taste.**Hida Beef Sukiyaki**The fat was sweet and had a refined flavor,and the broth was not too strong, allowing the meat's umami to shine.**Shin Shoga Clay Pot Rice**The refreshing spiciness of the new ginger was a perfect way to stimulate my appetite at the end of the meal.**Handa Noodles**These noodles were made with the sukiyaki broth, providing a rich flavor,and they had a pleasantly smooth texture.**Fruit Tomato with Wine Jelly**The sweetness of the tomato was pronounced, and the wine jelly added a refreshing aroma.**Freshly Made Yomogi Kuzumochi**This was incredibly soft and smooth, with a gentle sweetness in the filling, offering a refined taste.The chef was very friendly, allowing me to enjoy a leisurely and delicious meal.It was a great meal! Less

GyokuroHamo Suisen - Iris Sword Kuruma Ebi Sea Urchin OkraCrab Bread Deep-fried crab paste sandwichSoup Dish - Edamame Purée Sea Bream (Kitakyushu) Kamo Eggplant White Sweet Potato Sando BeanYoung Sweetfish Sushi from Lake BiwaHand Roll with Eel and HayazanshoDeep-fried Soft-shelled Turtle Jelly Ripe Lemon from Setouchi Pepper SaltAdditional Dish Boiled King CrabHassun - Oni-gawara and Fresh Green Decoration Firefly Squid Scallop Snap Peas Sweet Shrimp Ginger Vinegar Jelly Seabass Salt Tataki Grated Daikon Grated New Onion Marinated Tuna Sushi Roll Mustard Fugu Ankimo Sauce Quail Egg Pickled in Miso Eggplant, Sando Beans, and Winter Shiitake with Sesame Sauce Flounder with Kombu Iwatake Roasted Sake Aori Squid in Brandy Soy Sauce Mixed with Sea Urchin Cucumber and Daitokuji Fu Vinegar DishFoie Gras Monaka Dried Persimmon Butter Whiskey JellyHida Beef and Tobigyu Sukiyaki Asparagus Nezumi BambooGinger Clay Pot RiceHanda Noodles Sukiyaki Broth Tempura CrumbsShiga Tomatoes Wine JellyMugwort KuzumantoMatcha Less

I visited for a private occasion.The restaurant has only counter seating, and they operate on a set schedule for all guests. The distance between seats is just right, and perhaps due to the slightly high ceiling, the sound doesn’t echo, allowing for a relaxed dining experience while enjoying conversations.Every dish was exceptionally well-crafted and truly delicious, but the standout for me was the edamame soup. You could really taste the essence of the ingredients, making it a remarkable dish. The beautifully presented hassun (seasonal appetizer platter) showed no signs of compromise, and the combination of the ginger rice and nyumen (thin noodles) for the finale was exquisite. It was a course that left me completely satisfied until the very end.The staff provided attentive service, creating a comfortable and calming atmosphere. For those who haven’t visited yet, I highly recommend making a trip to this restaurant at least once.Since this visit was for personal enjoyment rather than work, I was able to leisurely savor the food and drinks (laughs). Less

Tokyo Food, May 26, 2026 (Tue) 20:30 Tabelog 4.55 2026 GOLD 2025 Top 100 Restaurants 2026 Michelin ☆☆ 2026 Go-E-Miyo 4 Tock Last night's dinner was here! It was my first visit in two months. This is one of my favorite restaurants. Chef Takemasa Shinohara (@ginza_shinohara) hails from "Yamagencha" in Kyoto. The menu consists solely of an omakase course. < Menu > 1. Hamo Suisen On May 5, known as "Tango no Sekku," it is said to be the day when luck is at its lowest. By floating iris leaves in the bath, impurities are washed away, and hanging them at the entrance is believed to prevent bad energy from entering the home. Served with a jelly made from the first dashi, featuring hamo (pike eel), uni (sea urchin), kuruma ebi (Japanese tiger prawn), and okra, garnished with a sword made from iris. 2. Crab Bread Deep-fried crab paste sandwiched between bread. 3. Sea Bream and Abalone Soup With edamame puree, topped with udo (Japanese wild mountain vegetable) and sato mame (three-point bean). 4. Nigiri of Small Sweetfish from Lake Biwa 5. Hand-Rolled Sushi with Eel and Mitsuba 6. Deep-Fried Soft-Shelled Turtle Served with soft-shelled turtle liver and jelly, drizzled with Setouchi lemon. 7. Freshly Boiled Taraba Crab from Nemuro (additional) Squeezed with sudachi (Japanese citrus) and served with vinegar or olive oil. 8. Hassun This month's theme is "Tango no Sekku." During this time, it is believed that evil spirits and impurities accumulate, so placing a demon tile with a scary face in the direction of the house's demon gate is thought to keep bad energy out. The hassun is adorned with a demon tile, iris leaves, and yomogi (mugwort) shaped like a sword and armor, symbolizing the wish to ward off impurities and safely pass through May. - Firefly squid, snap peas, sweet shrimp, and scallops with egg yolk vinegar, topped with ginger vinegar jelly. - Salt-seared sea bass with grated daikon and onion ponzu. - Marinated tuna rolled in nori with spicy soy sauce. - Quail egg yolk pickled in miso. - Tiger pufferfish wrapped in green onion, served on a bed of ankimo (monkfish liver). - Flounder marinated in kombu, served with roasted sake, garnished with hiratake mushrooms and udo. - Three-point beans and steamed abalone with sesame dressing. - Brandied squid and uni. - Cucumber and Daidokoro tofu with sesame white vinegar dressing. 9. Foie Gras, Dried Persimmon, and Whiskey Jelly Monaka 10. Steamed Abalone (additional) 11. Hida Beef Sukiyaki With asparagus and bent bamboo inside. 12. Rice with Young Ginger 13. Handa Somen In the sukiyaki broth. 14. Pickles 15. Shiga Tomato Wine Jelly 16. Freshly Made Yomogi Kuzu Manju 17. Matcha Everything from start to finish was delicious once again. Less

I visited in late May but couldn't post until now.The Tango no Sekku (Children's Day) is one of the five seasonal festivals, alongside Jinjitsu, Tanabata, and Choyo. These festivals are times when impurities accumulate, leading to a decline in fortune, so we ward off evil spirits with strong scents. For Tango, iris leaves are one of the elements used, often in iris baths or displayed at the entrance. It seems that famous inns in Kyoto, such as "Sumiya," "Tawaraya," and "Hiiragiya," commonly decorate with iris leaves in the northeast direction, which is considered the direction of evil spirits. This year, we enjoyed the beautiful decorations of iris in the appetizers and hachizuna, along with demon tiles that symbolize warding off evil spirits.Upon researching demon tiles, I found that they originated from ancient Greek and Etruscan roof decorations that traveled along the Silk Road. While they serve as talismans, I thought they might share similarities with gargoyles. Both have origins in ancient Greece, but demon tiles are specifically talismans displayed on the front of buildings, whereas gargoyles began as practical parts of rain gutters in the Middle Ages before taking on protective meanings.Now, here’s the menu for the day. Since my daughter had an urgent matter and it was just my husband and me, we each had one go of sake.● Dishes ☆ Sake (Omakase)【Tea: Gyokuro】Uji Kōen☆ Aramasa No.6 Type R: Slightly acidic, perfect as an aperitif.【Appetizer】● Sea urchin from Shimonoseki, sweet shrimp, and hamo (pike eel) with okra, garnished with purple shiso and a jelly made from seasoned vinegar.I thought it was from Shimonoseki, but upon reflection, I realized they sell bottled sea urchin there. This was my first time learning about hamo suisen (pike eel with okra).During the Sengoku period, iris and other plants were used instead of weapons to offer at shrines after battles.☆ Terai Junmai Daiginjo, Yano Shuzō (Saga Prefecture): Firm yet refreshing aftertaste.【Second Appetizer】● Crab bread.Recently, tarabagani (king crab) has been featured as an additional dish, so I assume they used parts that weren't served elsewhere. This is part of the SDGs initiative.【Soup】● Edamame puree, deep-fried sea bream, grilled Kamo eggplant, and three-way beans (I can't remember what the white one was).It’s a puree, but very elegantly thick. Deep-frying the sea bream adds a hint of oil that enhances the flavor. Quite filling.☆ Kuro-ryū, Gohyakumangoku: My favorite sake rice, and it’s delicious as always.【Noodle Dish】 Served by hand● Grilled sweetfish from Lake Biwa, with sudachi juice.● Grilled eel with sansho pepper, hand-rolled.They say it’s sweetfish, but all sweetfish from Lake Biwa are this size. I go fishing for sweetfish near Lake Biwa every year, so I’m familiar with it, but this was my first of the year. I love this way of eating.Today’s hand roll was very simple, without egg shiso. I enjoy the version with egg shiso too, but the one with just eel allows you to appreciate the flavor more. The eel today was incredibly large.☆ Shōryū no Mai Junmai Daiginjo, Hirata Shuzō (Takayama, Gifu Prefecture): I’m trying this for the first time. I’ll be visiting Takayama soon, so I’m looking forward to it. (By the time of posting, I had already visited Hirata Shuzō in Takayama.)【Fried Dish】● Deep-fried soft-shelled turtle, turtle jelly, liver stew, lemon, and rock salt.This is a rare dish with liver. The ginger had a faintly sweet and spicy flavor.【Grilled Dish: Additional Order】● Boiled tarabagani, sudachi, olive oil (pressed from Aki Island, Etajima), and chili vinegar.That day, neither of us skipped lunch, so we were cautious about additional orders, but I couldn’t resist trying a bit of the crab when they offered to let me taste the olive oil. This olive oil has a connection to my home, and it paired beautifully with the rich tarabagani. I was truly impressed by how well it was used.I’ve attached a photo of the olive oil information.The tarabagani that day was enormous, over 4 kg! I’ve never seen one this big before. It seems that Shinohara prefers not to have them this large, but Tanaka-kun chuckled, saying that they keep getting bigger.☆ "Ginza Shinohara" label Junmai sake, Raifuku Shuzō (Ibaraki Prefecture).This was a new Shinohara label sake. As expected, it’s a versatile sake that pairs well with the dishes.【Hachizuna】 Lacquered tray with legs, demon tile, sword made of iris and yomogi, leaves of Enkianthus and green maple as decoration. This dish is new.● Fugu (pufferfish) wrapped with chives, served with ankimo sauce.● Honmaguro (bluefin tuna) sushi with wasabi soy sauce.● Quail eggs pickled in miso on a bamboo skewer.● Salt-seared sea bass, generously topped with grated onion vinegar.● Firefly squid (smoked with straw), sweet shrimp, scallops, snap peas, topped with Tosa vinegar jelly.● Flounder marinated with kombu, rock nori, udo, and roasted sake.● Kamo eggplant and shiitake mushroom white miso.● Grilled eggplant, cucumber, sand beans, and donko shiitake mushroom dressed with sesame vinegar.● Aori squid marinated in brandy soy sauce, with sea urchin soy sauce and purple shiso.☆ Hakutake Sen, Gohyakumangoku 100% dry Junmai, Yamamoto Shuzō (Fukui Prefecture).● Foie gras monaka, dried persimmon, butter, and whiskey jelly.☆ The pairing for this month was also without a photo, but it was probably "Tensai AMAIRO."【Hot Pot】● Hida beef, bent bamboo (Fukui), and watercress sukiyaki, with plenty of wild sansho and egg yolk.They called it sukiyaki, but it was light and elegant, never overpowering the flavor of the meat.【Rice Dish】● New ginger rice, served with the usual nori.● Handa noodles, prepared as nyu-men, with tenkasu and chives.● Pickled water eggplant.【Dessert】● Stewed fruit tomatoes (Shiga), topped with wine jelly.● Yomogi kuzumanju.● Usucha (thin tea). 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My first visit to Shinohara, a place I had long wanted to try, truly lived up to my expectations and was a delightful experience.The atmosphere inside was bright and cheerful, with regulars, newcomers, the head chef, and the staff all seeming to enjoy themselves. We were able to fully appreciate the chef's flavors together.The dishes inspired by the May festival were wonderful, and the presence of the demon tile made me feel as if all negativity was warded off.The crab bread was crispy and fluffy, so delicious that it made me smile involuntarily. The eel, paired with the refreshing aroma of sansho leaves, was incredibly tasty, leaving me in awe. Each item in the hassun was delicious, making the drinks flow freely. I never knew that eating crab with olive oil could be so amazing!The foie gras and butter monaka was truly a signature dish—an unforgettable flavor.The sukiyaki was so delicious when enjoyed with just the dipping sauce that I felt I could eat it endlessly.It was a dreamlike time. Thank you very much! Less

I visited for lunch with my wife. By chance, a cancellation occurred the previous week, allowing us to secure a reservation.The restaurant is about a 3-minute walk from Ginza Ichome Station, located behind the Ginza Bulgari, and accessible via an elevator to the basement.Upon exiting the elevator, the head chef warmly welcomed us. As mentioned in other reviews, it truly is a homey and relaxed establishment.After stating our reservation name, we were shown to our seats. We ordered drinks: Frozen Oolong Tea, Oriental Beauty, and sparkling water. The course was only available as Omakase, but we were first asked about additional menu items, and we ordered boiled king crab and steamed abalone.The lineup for the day included:GyokuroAlthough the color was light, the rich flavor of the gyokuro surprised us.Hamo with Iris DecorationThe acidity of the fruit combined with shrimp and sea urchin created an exquisite taste and texture.Crab ToastThe restaurant's specialty. Crab is sandwiched between toasted bread, and it’s so delicious that you’ll want to eat the whole piece.Pea SoupFried sea bream and grilled Kamo eggplant wrapped in a gentle soup, truly a delight.Young Sweetfish NigiriGrilled over charcoal and seasoned with salt, the sweetfish is squeezed with sudachi and served as a bite-sized nigiri. The bitterness adds a nice accent, making it another wonderful dish.Eel and Sansho Hand RollThe carefully grilled eel pairs perfectly with the sansho, and despite being rich, it’s not overwhelming, resulting in a superb dish.Soft-Shelled Turtle Tatsuta AgeIt has a good bite but is juicy with just the right amount of salt. The bones are firm, giving it a chicken-like impression.Boiled King CrabAfter taking a photo, we were instructed on how to enjoy it. We squeezed kabosu over the crab and dipped it in chili vinegar and olive oil. The sweetness of the locally caught king crab was exceptional.HassunDecorated with an oni-gawara (demon tile) and illuminated with a daikon lantern, the presentation was delightful. The dimmed lights enhanced the experience. The assortment included firefly squid, scallops, fava beans, shrimp with sesame sauce, salt-seared sea bass, marinated tuna, pufferfish with green onion, kelp-cured flounder, and brandy-infused squid, among others. The highlight of the day was the sashimi, all fresh and delicious, with a variety of seasonings that kept it interesting.MonakaA monaka filled with foie gras, butter, and dried persimmon whiskey jelly. This unique flavor, made possible by the whiskey, offered a new texture and taste.Additionally, we enjoyed boiled abalone, Hida beef sukiyaki, and rice cooked with young ginger, followed by Handa somen. The Hida beef sukiyaki was wonderfully sweet and melted in the mouth, while the Handa somen had a perfect balance of broth and tempura crumbs.For dessert, we had tomato wine jelly and yomogi kuzumochi, finishing with matcha to conclude the course.The hospitality from all the staff was exceptional, and we left the restaurant in a dreamlike state.While it is somewhat pricey, the course is definitely worth it. I plan to visit again in the fall. Less

Ginza ShinoharaIt goes without saying that this is an outstanding restaurant, and it’s even more impressive that the chefs who graduated from here are continuously opening new renowned establishments across Japan. Recently, a gathering was held to celebrate the 10th anniversary, where many of the chefs who graduated came together, showcasing the incredible respect and admiration for Chef Shinohara. Here at "Ginza Shinohara," you can enjoy modern Japanese cuisine that beautifully weaves together history, seasonality, and the present! Truly a top-tier establishment! \( ˆoˆ )/Thanks to the organizer, who has been a great support, I have had the pleasure of dining with Chef Shinohara at various restaurants, and I am always treated exceptionally well. I am truly grateful! m(_ _)m This evening marks my fourth visit to "Ginza Shinohara" and I can hardly contain my excitement! Now, I am ready to fully indulge in Chef Shinohara's theme for the evening: "A World of Japanese Cuisine to Enjoy with All Five Senses: Celebrating Tango no Sekku." For drinks, I will leave it to the chef's selection! ⭐︎ Gyokuro → First, I warm my stomach with some hot Gyokuro tea! ⭐︎ BOLLINGER SPECIAL CUVEE → Let’s toast with BOLLINGER, which feels like a special connection to Shinohara! ◉ Sea Bream with Purple Sea Urchin, Sweet Shrimp, and Okra, Decorated with Iris and Yomogi → Starting with a dish that is fitting for Tango no Sekku, the presentation of the iris and yomogi is striking! Not only is there sea bream, but it is beautifully complemented by sweet shrimp, purple sea urchin, and okra! Each ingredient offers a delightful flavor! ◉ Additional: Sea Bream with Shinohara Caviar → Adding a generous topping of Shinohara's fresh caviar enhances the dish with a beautiful salty richness that pairs perfectly with the sea bream… it’s incredibly delicious! This dish brilliantly showcases the difference in flavor with and without caviar! ◉ Crab Toast → Next up is crab toast! The crab meat is likely made from Tara crab, spread on bread and toasted into a sandwich. It’s bound to be delicious! ⭐︎ Akita Aramasa No.6 R-type → The top choice for the omakase sake is Aramasa No.6 R (^^) This is possible thanks to Chef Shinohara’s deep relationship with President Sato! ◉ Matsuba Sea Bream Tempura with Kamo Eggplant in Edamame Soup → Next is a soup! I wondered what the broth would be with the sea bream tempura and kamo eggplant, and it turns out to be a smooth edamame soup! The flavor is rich and gentle, truly delightful! The Matsuba sea bream from Okazaki is exceptional! I owe this to my culinary friends! It was wonderful! ◉ Grilled Sweetfish from Lake Biwa, Hand-formed Sushi with Sudachi → Next, I see Chef Shinohara grilling sweetfish over charcoal… He carefully removes only the bitter parts from the belly and forms it into sushi, squeezing sudachi on top before serving! It’s incredibly delicious! This is a unique style of sweetfish sushi that you can’t enjoy at a regular sushi restaurant! Crispy and fluffy, with a hint of sweetness from the liver! ⭐︎ Akita Aramasa No.6 S-type → Next is the S-type! I really love the S-type! ◉ Grilled Eel from Hamana Lake with Leaf and Flower Pepper Sushi Roll → Next, Chef Shinohara has prepared a large, naturally raised eel from Hamana Lake with delicate grilling. The skin is crispy, while the inside is fluffy! It’s a fantastic finish! This eel is made into a sushi roll, topped generously with leaf and flower pepper, and served by hand! The flavors of the eel are enhanced by the two types of pepper, especially the leaf pepper! The crispy nori is also outstanding! The balance is perfect! ⭐︎ Shiga Matsuno Tsukasa Junmai Daiginjo, Shinohara's Special Limited Sake → This Matsuno Tsukasa limited sake is exceptional! It has a slight effervescence, a light sweetness, gentle acidity, and a beautiful aftertaste! Remarkable! ◉ Soft-Shelled Turtle Fried and Turtle Jelly → These two turtle dishes are Chef Shinohara's specialties! The jelly is exquisite! The flavors are truly beautiful! It’s clear that he took great care in preparing it! And the fried turtle is, of course, delicious! This is a must-try dish at Shinohara! ◉ Additional: Hokkaido Live Tara Crab, Boiled with Olive Oil & Sudachi and Soy Sauce → Next is an additional dish! Enjoying the boiled crab legs from a giant live Tara crab from Hokkaido with olive oil and sudachi is surprisingly perfect! I never expected olive oil would pair so well with Tara crab! Of course, the sudachi plays a significant role, but this combination is outstanding! ⭐︎ Saga Terao Junmai Daiginjo ⭐︎ Shimane Orokuro Super Orokuro 2024 → As we prepare for the next course, the drinks keep flowing… (･･;) ◉ Hassun: Oni-gawara & Oni-mon - Scallop & Firefly Squid & Canola Flower with Egg Yolk Vinegar and Tosa Vinegar Jelly - Kamo Eggplant and Shiitake Mushroom White Dressing - Bluefin Tuna Sushi with Mustard - Salted Sea Bass with New Onion Ponzu - Tiger Puffer Fish with Ankimo Sauce - Quail Egg Pickled in Miso - Flounder with Kombu and Grilled Sake - Udo and Rock Mushroom - Brandy Soy Sauce Pickled Squid with Sea Urchin Soy Sauce - Grilled Eggplant & Cucumber & Okra & Shiitake Mushroom with Daitokuji Natto → When you think of "Ginza Shinohara," you must think of the beautifully seasonal Hassun that delights all five senses! \( ˆoˆ )/ This day’s Hassun is themed around Tango no Sekku! Thank you for enhancing our luck! I am truly grateful! m(_ _)m Each dish is of astonishing quality! Everything is delicious! I couldn’t stop enjoying it, and the drinks kept flowing… (･･;) If I had to choose just one, the pickled squid was the ultimate pairing for a drink! Long live Chef Shinohara! ⭐︎ SAKE HUNDRED Tensai ◉ Foie Gras & Butter & Dried Persimmon & Whiskey Jelly Monaka → Next is Shinohara’s signature dish! Foie Gras Monaka! This time, it’s made with butter, dried persimmon, and whiskey jelly, and it’s the best I’ve ever had! It’s truly amazing how even a classic signature dish can become even more delicious! ◉ Additional: Sanriku Abalone, Steamed in Salt Water → Next is an additional Sanriku abalone! The simple saltwater steaming allows the harmonious flavors of the abalone to shine… It feels like the salinity of the sea where the abalone lived is perfectly captured, creating a gentle taste that is truly moving! m(_ _)m ◉ Kobe Beef Sukiyaki with Fuki Bamboo and Watercress, Served with Egg Yolk → Next is a light sukiyaki made with Kobe beef, accompanied by fuki bamboo and watercress! Everyone loves this! ◉ New Ginger Rice with Nori ◉ Handa Noodles in a Fried Topping Soup ◉ Pickled Eggplant → For the final course, we have new ginger rice, delicious Handa noodles in a soup with fried toppings, and pickled eggplant, creating a simple yet harmonious meal! I enjoyed the rice so much that I couldn’t help but ask for seconds! (･･;) ◉ Shiga Fruit Tomato in Wine Jelly → Is this really a tomato? It has a gentle acidity with a solid sweetness! The wine jelly is also delightful! ◉ Yomogi Kuzu Manju ⭐︎ Usucha → Finally, we concluded with seasonal yomogi kuzu manju and usucha, bringing a gentle end to the evening! Thus, the wonderful banquet by Chef Shinohara came to an end… I was honestly amazed! I have always enjoyed the food, and I felt that the essence of the present, seasonality, and elegance was beautifully expressed in the heart of Ginza, Tokyo. However, I sensed that each dish’s deliciousness has been elevated even further! Despite gathering such fame, Chef Shinohara takes great care of all his guests, nurturing his apprentices with kindness and, at times, strictness, while continuing to evolve. I have great respect for him! m(_ _)m It was a great meal! m(_ _)m I look forward to the next visit! ♫ Less

Congratulations on your 10th anniversary!There are several people who could spend an hour showcasing the wonderful aspects of this restaurant. Moreover, it can be found in the premium pages of department store gift catalogs for seasonal gifts. Many of the apprentices have gone on to establish their own successful restaurants. It’s truly an amazing place.I might have been too nervous to appreciate the flavors during my first visit, but now I can only express that everything was impeccable.This time, I arrived with plenty of time to spare, reaching the restaurant 10 minutes early. Chef Shinohara welcomed me warmly.For the Tango no Sekku (Children's Day), I wished for good health and protection from evil spirits.*Welcoming Tea: Gyokuro*⭐︎ BOLLINGER SPECIAL CUVEE*Purple Sea Urchin, Sweet Shrimp, and Okra with Pike Conger*Kuzu jelly with sudachi citrus, garnished with shiso leaves.The decoration symbolizes my wishes, resembling a sword and a helmet made of irises to ward off evil spirits.A refreshing start with a visually appealing presentation, and the surprise of having sea urchin packed in.The sea urchin was delightful, and the shrimp had a nice bounce, while the pike conger was smooth, and the okra added a crisp texture.The cool sensation in the mouth was delightful.I also added Ginza Shinohara Caviar, which is seasonal and nearing the end of its availability.The soft saltiness and eggy flavor were excellent.*Crab Bread*Freshly made and served hot!Seafood tastes best when served warm.⭐︎ Akita Shinsei No.6 R-type*Soup*Ogura Sea Bream Tempura with Kamo Eggplant and Edamame Puree, topped with Udo and filtered oil.A beautiful green broth with a rich flavor.The sweetness of the eggplant, the saltiness of the sea bream, and the subtle bitterness of the filtered oil create a harmonious taste.The broth has a clean finish without any off-flavors.*Lake Biwa Sweetfish, Grilled and Hand-formed with Sudachi*After grilling, the intestines are removed before shaping.Chef Shinohara personally served it to me!The meticulous preparation allows for the full aroma of the sweetfish to shine.⭐︎ Akita Shinsei No.6 S-type*Hamana Lake Eel, Grilled with Sansho Leaves and Flower Pepper, Wrapped in Seaweed*Eel and sansho, even with flower pepper!The aroma is wonderful.The crispy eel skin contrasts beautifully with the rich flesh.⭐︎ Shiga Matsuno Tsukasa Junmai Daiginjo, Shinohara's Special Limited EditionThis is delicious!It has a slight effervescence and a clean acidity.*Soft-shelled Turtle, Fried and in Jelly*The gelatinous texture of the jelly is delightful.The fried turtle is delicious.*Hokkaido Live King Crab, Boiled with Olive Oil, Sudachi, and Soy Sauce*The legs of the 6-kilogram king crab are thick and satisfying to eat.They are juicy and flavorful.⭐︎ Saga Terao Junmai Daiginjo ⭐︎ Shimane Orokuro Super Orokuro 2024*Appetizer Platter*Oni-gawara, a tile that wards off evil spirits.- Scallops, Firefly Squid, and Canola Flowers with Egg Yolk Vinegar and Tosa Vinegar Jelly.- Kamo Eggplant and Shiitake Mushroom White Dressing.- Bluefin Tuna Sushi with Mustard.- Salted Sea Bass with New Onion Ponzu.- Tiger Pufferfish with Green Onion and Ankimo Sauce.- Quail Egg Pickled in Miso!- Flounder with Kombu, drizzled with roasted sake.- Udo and Rock Mushroom.- Shako Squid marinated in Brandy Soy Sauce, served with sea urchin soy sauce and salted preparation.- Grilled Eggplant, Cucumber, Okra, and Donko Shiitake with Daidokuji Natto.A little bit of everything, with many varieties.The Shako squid marinated in brandy soy sauce has a deep and lingering flavor.The umami is profound, and the acidity leaves a pleasant aftertaste.The complexity of flavors adds depth beyond just sashimi.Each bite is a delight.⭐︎ SAKE HUNDRED Tensai*Foie Gras, Butter, Dried Persimmon, and Whiskey Jelly in a Monaka Shell*The persimmon is delightful, and the whiskey adds a lightness.It’s impressive how light the foie gras feels.I found it even lighter than last time!*Wagyu Beef from Kobe, with Fukui Bent Bamboo and Watercress in Sukiyaki Style, served with Egg Yolk*The generous amount of watercress helps cut through the richness.It’s a lovely combination with the remnants of bamboo shoots.*New Ginger Rice*Flavorful and refreshing, enhancing the sweetness of the rice.*Handa Noodles with Fried Tempura Bits**Pickled Eggplant**Shiga Fruit Tomato in Wine Jelly*The sweetness of the tomato and the umami of the wine cleanse the palate, followed by a refreshing minty finish.*Yomogikuzu Manju*The aroma of yomogi is lovely, and the sweet red bean paste is gentle.*Matcha*A smooth matcha.Thanks to Chef Shinohara's thoughtful arrangements, I was able to relax and enjoy my time.It ended all too quickly.I found it even more delicious and enjoyable than last time, truly impressive.Thank you for the wonderful meal! It was delicious. Less

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

In the basement of a building in Ginza 1-chome, as you settle in at the white wood counter, you feel as if you’ve stepped into the rural landscapes of Shiga, despite being in the heart of Ginza."Ginza Shinohara" is a Japanese restaurant that was born in 2016 when "Nihon Ryori Shinohara," which attracted customers from all over the country in Koka City, Shiga Prefecture, relocated to Ginza. The owner, Takesuke Shinohara, honed his skills at a renowned restaurant in Kyoto and has transformed the memories of his hometown's ingredients and countryside cuisine into exquisite Japanese dishes in the Ginza setting.The menu for the day beautifully showcased the charm of refining Shiga's countryside cuisine into Ginza's Japanese culinary style. It’s not just about presenting high-end ingredients or simply showcasing seasonal produce. Each dish is crafted with meticulous attention to the balance of aroma, bitterness, fat, umami, and sweetness, deepening in flavor as you progress through the meal.The first dish was a refreshing creation featuring conger eel, sweet shrimp, okra, and sea urchin set in a jelly. Visually vibrant, the flavors of the seafood changed with each bite: the delicate umami of the conger eel, the sweetness of the sweet shrimp, the fresh aroma of the okra, and the richness of the sea urchin. The jelly, infused with deep umami, was light yet left a lasting impression. It was a perfect opening dish that conveyed both seasonal essence and the restaurant's signature elegance.Next was the crab bread, playful yet straightforward in flavor. The crab meat was generously packed, releasing its umami with each bite. The toasted aroma of the wheat paired well with the sweetness of the crab, adding a hint of Western nuance to the traditional Japanese flow, making it a delightful experience.The edamame puree was also outstanding. This bowl combined Kamo eggplant, cucumber, koshiabura, and sea bream, offering a smooth texture. The gentle sweetness of the edamame spread softly, layered with the umami of the sea bream and the refreshing quality of the vegetables. While it follows the classic kaiseki structure, the depth of flavor was rich and profound, perfectly embodying the essence of umami.The sweetfish sushi left a lasting impression with its use of bitterness. The characteristic slight bitterness of the sweetfish was well complemented by the sweetness and umami of the vinegared rice. Rather than masking the bitterness, it was utilized as a contrast in flavor. With each bite, the aroma of the river fish wafted up, leaving a refreshing sensation in the mouth.The eel was rich in fat and umami, generously seasoned with flower pepper, which elevated its richness without making it heavy. The thickness of the eel's fat was beautifully lifted by the vibrant aroma of the flower pepper, providing a satisfying experience while leaving a clean aftertaste. This dish was quite memorable.The soft-shelled turtle was presented with jelly and Tatsuta-age (deep-fried). The jelly, made from broth, slowly dissolved in the mouth, gradually releasing its umami. The Tatsuta-age had a delightful texture, and the savory flavor of soy sauce paired excellently with the turtle's umami. The contrasting expressions of a single ingredient were well executed.The king crab had a core of umami. The sweetness of the crab was pronounced, enhanced by the aroma of green onion oil. While aromatic oils can sometimes overpower in Japanese cuisine, here they supported the presence of the crab. It was a delicious dish that made you want to keep eating.Next came the hassun, featuring scallops, firefly squid, sweet shrimp, and egg yolk vinegar, presenting a lively array of seasonal seafood. The firefly squid was particularly flavorful, and the mild acidity of the egg yolk vinegar beautifully tied everything together. Rather than simply refreshing with vinegar, this dish enhanced the sweetness and richness of the seafood while providing a cool balance, showcasing the restaurant's characteristic elegance and intricate layering of flavors.The sea bass and new onion ohitashi (blanched) provided a refreshing finish with ponzu sauce. The robust umami of the sea bass and the sweetness of the new onion were harmonized by the acidity, cleansing the palate for the next dish.The torafugu (pufferfish) wrapped in green onion was a dish that layered the mild flavor of the torafugu with the aroma and sweetness of the green onion. The gentle support of the green onion allowed the refined umami of the torafugu to shine through, releasing flavor with each bite.The marinated tuna rolled in seaweed was straightforward, allowing the umami of the tuna to shine. Marinating enhanced the flavor and the texture, while the aroma of the seaweed elevated the overall quality of each bite. It appeared simple, yet the precision in temperature, marination, and the release of the seaweed's aroma made it a remarkable dish.The pickled quail egg was sweet and delicious, despite being a small dish. The umami of the miso was well infused, pairing beautifully with the creaminess of the quail egg. Such interlude dishes are what make dining at Shinohara enjoyable and memorable.The flounder wrapped in kombu was beautifully infused with the umami of the kelp, offering a smooth texture. The delicate sweetness of the white fish was complemented by the aroma of the kombu, creating a quietly delicious experience. While not a standout dish, it exemplified the depth of foundational Japanese cuisine.The squid was enjoyed with brandy soy sauce. Its sticky texture was enhanced by the aroma and umami of the brandy soy sauce. It was interesting how the sweetness of the squid was highlighted while adding a slightly glamorous aroma.The cucumber, daidai (bitter orange), and jellyfish salad was a delightful textural experience. The tender jellyfish, refreshing cucumber, and the brightness of the daidai were well balanced with the seasoning, lightening the palate. When small dishes like this are executed well, they significantly enhance the overall satisfaction of the course.The donko shiitake mushrooms, grilled eggplant, and three-way beans with sesame were also impressive. The roasted aroma, the sweetness of the vegetables infused with dashi, and the roundness of the sesame created a rich flavor that expanded with each bite. The essence of Shiga and the countryside is vividly expressed in such dishes, maintaining a grounded umami amidst the glamour of Ginza.Then came the monaka (wafer) filled with foie gras, butter, dried persimmon, and whiskey jelly. This was a playful combination. The richness of the foie gras and butter was complemented by the soft sweetness of the dried persimmon and the aroma of the whiskey jelly. The toasted aroma and light texture of the monaka held everything together, transforming what could have been a heavy combination into a delightful bite. It skillfully incorporated Western nuances into the flow of Japanese cuisine.The abalone was a dish that allowed its inherent umami to shine without overpowering it with salt or broth. With each bite, the umami gently emerged, providing a quiet sense of satisfaction. Such dishes rely more on the gradual increase of flavor in the mouth than on explanation.The Hida beef and green onion bamboo shoot sukiyaki was rich in shoulder loin fat yet not greasy. The sweetness of the meat, the aroma of the green onion, and the texture of the bamboo shoot combined to create a broad umami. Presenting a familiar dish like sukiyaki in a refined manner while ensuring satisfaction was skillfully done.The eggplant was delicious with a refreshing taste. The roasted aroma and moisture of the eggplant, along with the infusion of dashi, were well balanced, ensuring it didn’t feel heavy even towards the end of the meal. It was a dish that allowed the softness of the ingredient to shine through.The final rice dish was ginger rice. While ginger often evokes a sharp flavor, this was surprisingly gentle. The umami of the dashi formed the base, and the deliciousness increased with each bite. Handan somen (thin noodles) were also served, creating a light flow towards the end of the course.The dessert began with a tomato wine jelly. The sweetness and acidity of the tomato were enveloped in a fluffy jelly. It refreshed the palate after the meal while leaving a clean fruitiness.Finally, the mugwort kuzuzan (sweet red bean soup) was delightful. The sweet red bean paste was light, and the aroma of mugwort wafted gently. The soft kuzuzan melted in the mouth, leaving only a gentle sweetness behind. It concluded the meal without feeling heavy, yet still satisfying.The charm of Ginza Shinohara lies not in merely displaying eye-catching ingredients, but in the seamless connection of Shiga's countryside cuisine, the techniques cultivated in Kyoto, and the elegance characteristic of Ginza into a natural flow. From the refreshing jelly of seafood, the bitterness of mountain vegetables and river fish, the robust umami of crab and eel, the liveliness of the hassun, to the playful use of foie gras and whiskey jelly, the elements appear diverse, yet they strangely coalesce into a single line by the end of the meal.What lingers is not surprise, but a sense of fulfillment as if you have savored the seasons in order. In the basement of Ginza, the landscapes of Shiga quietly unfold. It was such a night. Less