Located a 2-minute walk from Ginza-itchome Station (3-minute walk from Ginza Station), I revisited the trendy new restaurant "Ginza Kitagawa," which opened in September last year! The owner, Kitagawa Kazuyuki, has been a disciple of Master Shinohara Takeshige, who was the head chef of the renowned Japanese restaurant "Ginza Shinohara," which was the predecessor of "Japanese Cuisine Shinohara." The head chef is Yohhei Shimabukuro, who also served as the head chef at Ginza Shinohara! The restaurant has been a hot topic even before its opening, and now it's a super popular spot with reservations booked months in advance. The interior is similar to Ginza Shinohara, with an L-shaped counter and 10 seats. The course menu is an omakase course for ¥33,000. It had been about half a year since my last visit. It was a nostalgic moment as it marked exactly one year since the grand opening, and I had visited on the opening day. Here is a summary of what I experienced and my thoughts on this day. The review covers various dishes and the overall experience at Ginza Kitagawa, which has evolved even further after one year of operation.

I was taken to this place by someone who always takes care of me ✨ Even though it's in Ginza, I still feel at ease, and Mr. Kawa's smile immediately melts away any tension ✨ It's enjoyable to watch the food being prepared ✨ I want to break the habit of eating as soon as the food is brought out, but it's difficult, haha. We had a lot of dishes, including ones not shown in photos, but even though my stomach was full when leaving the restaurant, I didn't feel heavy at all, just a comfortable sense of fullness ✨ I'll do my best at work tomorrow ✨

The restaurant opened on September 1 last year, so it's almost the first anniversary. The chefs all trained under the same master, so they seemed to have great chemistry from the beginning. This time, I visited for the first time for the second seating in the evening. The first seating ended right on time. The menu featured dishes like Gifu's Takane corn soup and a variety of appetizers. The presentation was exquisite, with attention to detail in each dish. The meal ended with a refreshing pear sorbet and a delicious traditional Japanese sweet. The total cost was around 40,000 yen, but it was worth every penny for the exceptional dining experience.

I was taken to this restaurant and had a great time! It seems like the chef is a disciple of Ginza Shinohara, and this place specializes in tempura. We enjoyed chatting while savoring each dish, and everything was delicious. The tempura was crispy and addictive. We had a lot of fun!

Tokyo Meal on September 12, 2023 (Tuesday) from 17:00, first visit in 3 and a half months. Tabelog rating 4.09 2023 Top 100 Restaurants. Yesterday's dinner was here! First visit in 3 and a half months. This is a new restaurant that opened in September 2022, affiliated with the highly reserved Ginza restaurant "Ginza Shinohara". The manager, Mr. Kitagawa, and the head chef, Mr. Shimabukuro (both from "Ginza Shinohara"), stand at the counter and skillfully prepare dishes. The menu consists of only omakase courses. Here is the menu: 1. Corn soup from Takane, Gifu Prefecture. 2. Seafood ice bowl with Seto Inland Sea shrimp, Japanese cockle, and cucumber. Served with sea urchin soy sauce or chili vinegar. 3. Appetizer: Red snapper smoked salad, Shonai wheat gluten, Bai clam simmered, Conger eel with plum, cucumber and myoga, octopus in broth with chili vinegar, grated squid, edamame in Shaoxing wine, abalone fritter with karasumi, duck loin, conger eel stick sushi. 4. Fig tempura with sesame miso sauce. 5. Scallop and sea urchin with potato paste and consommé jelly. Mix well before eating. 6. Softshell turtle soup with green onions. 7. Steamed rice with northern scallop tempura, smoked caviar, and Yatsushiro nori. 8. Kombu-wrapped and briefly grilled dish with sliced nagaimo. Served with salt or soy sauce. 9. Ise lobster cooked at 60 degrees and finished with oil. Served with wood buds and Hebesu and sansho soy sauce. 10. Fried sweetfish with Amazu and Tade vinegar sauce. 11. Akita pork aged for 2 weeks, grilled on charcoal. Seasoned with smoked black pepper paste. 12. Grilled corn, same as the first corn soup. 13. Water seaweed buckwheat noodles made from Maruoka indigenous species from Fukui prefecture. Topped with Hebesu. 14. Tempura with shrimp, squid, asparagus, trefoil, and salted kelp. 15. Red miso soup. 16. Pickles. 17. Pear sherbet with pear compote. 18. Kudzu manju wrapped in bamboo leaves. 19. Matcha green tea. Everything was delicious from start to finish this time as well. #Ginza Kitagawa #Ginza Shinohara #Tokyo Gourmet #Ginza Gourmet #Tokyo #Ginza #Tabelog Highly Rated #Tabelog Top 100 Restaurants #Highly Reserved Restaurant #Japanese Cuisine #Washoku #Gourmet #Gourmet Lover #Gourmet Travel #Want to Connect with Gourmet Lovers #Gourmet Instagram #Food Instagram #Fine Dining #Foodie #Foodies #Foodiegram #Foodporn #Foodstagram

Top 100 restaurants on Tabelog in 2023. A branch of "Ginza Shinohara". The staff are dispatched from "Ginza Shinohara", and both the cuisine and service follow the "Ginza Shinohara" style. They also specialize in tempura (deep-fried dishes) due to training at "Narusei". They have also trained at other locations such as "Namba" and "Ginza Ooishi". Tonight's finale is the tenbara. Finely chopped salted kelp adds a finishing touch to the flavor of the tenbara. They are gradually introducing original dishes, and there is great potential for future evolution.

I want to encounter dishes that are truly exceptional and exceed 100 points or go beyond 100 points, rather than having a decently delicious variety of dishes scoring around 80 to 90 points at a restaurant where you pay tens of thousands of yen or more. At Kitagawa this time, I encountered two such exceptional dishes (excluding those that can also be enjoyed at Shinohara). The first was a "sweet snapper" in a bowl dish. I don't usually eat sweet snapper à la carte, but this sweet snapper was amazing - the flesh was plump, full of flavor, and the seared skin was truly delicious. It was the best sweet snapper I've ever had. The second dish was "ayu bone senbei." This dish, made from fried heads and bones of ayu fish from Gujo Hachiman, was truly exquisite. The delicate and crispy fried bones, along with the umami and slight bitterness of the head, and the presence of dashi, were significant highlights. Following these two outstanding dishes, what was also good today was the low-temperature oil-dipped corn tempura at Kijihata, which greatly enhanced the flavor. We were generously offered 11 types of sake in small amounts, totaling 14 varieties including others. The menu changes every two months, so I will visit again in two months. I am really looking forward to it. Thank you for the wonderful meal. I look forward to visiting again.

I visited "Ginza Kitagawa" for the first time in two months. The scraped corn from Takane in Hida Takayama, Gifu Prefecture, has a high altitude with a large temperature difference between day and night, resulting in vegetables with a strong sweetness and intense natural flavors. The grilled corn was also delicious. The appetizer themed around the Bon Festival was as luxurious as an eight-course meal at "Ginza Shinohara." The fig sesame miso grill had a unique and delicious taste. The smoked yuba and potato with cherry chips, sea urchin, Tosazu jelly, and edamame dish was a harmonious blend of creamy sea urchin, yuba, and potato, with finely chopped edamame adding a nice touch. There were about 11 dishes in total, allowing us to enjoy various flavors. The soup with red snapper and winter melon was particularly delicious, with no off-flavors. The oil-dipped redspotted grouper, a specialty of "Ginza Kitagawa," was a unique dish where the redspotted grouper's sweetness and umami were enhanced by dipping it in oil at 60-70°C, perfectly complemented by the kombu soy sauce. The bite-sized dish of tatami iwashi, a popular item, featured smoked caviar on scallops instead of shrimp, creating a harmonious blend of flavors. The hand-rolled tuna sushi was a new and delicious way to enjoy sushi, with the nori and tuna pairing perfectly. The comparison of grilled ayu fish, a dish of "Ginza Shinohara," featured ayu fish from Gifu's Gujo Hachiman and Lake Biwa in Shiga, each showcasing their unique flavors. The Gujo Hachiman ayu was fluffy, while the Lake Biwa ayu had a firm texture. The fried dish unique to "Ginza Kitagawa" featured Amakusa conger eel tempura with an eel and turtle bone broth sauce and grated eggplant, enhancing the flavor of the conger eel. The grilled turtle skewers, a classic dish of "Ginza Kitagawa," allowed us to enjoy various parts of the turtle. The special dish was the Hirako local chicken tamahagane, a very rare Miyazaki local chicken that was exquisite. The meal included the classic tenbara rice dish, with shrimp, squid, burdock, asparagus, and trefoil this time, seasoned with salted kelp and sesame. It was light and delicious, and I enjoyed a large portion. Another dish was the classic summer soba with mozuku seaweed. For dessert, we had a Setouchi lemon sherbet as a palate cleanser, and we finished with a water yokan made with Noto's Dainagon adzuki beans and matcha. It was delicious. Today's menu was as follows: Takane scraped corn from Gifu Prefecture, Appetizer (fig sesame miso grill, eel and udo roll, manjyu jyako, simmered octopus, hairy crab cucumber bitter melon Tosazu jelly, duck roast summer vegetables, squid nuta, Daitokuji gluten yolk vinegar, rafute, consomme jelly, potato yuba, sea urchin edamame scraped corn), Soup (red snapper, winter melon, stamp, yuzu), Hassun (oiled redspotted grouper, salt, vinegar, tatami iwashi, scallop, smoked caviar), Tasting (tuna sushi hand roll), Grilled dish (comparison of ayu fish from Gujo Hachiman, Gifu Prefecture, and Lake Biwa, Shiga Prefecture, Takane corn from Gifu Prefecture, fried ayu fish bone crackers), Fried dish (conger eel tempura, turtle sauce), Shinogi (grilled turtle skewers), Specialty (Hirako local chicken tamahagane, small onion), Meal (tenbara rice, red soup, water eggplant, water buckwheat noodles).

This time, I went to this restaurant that I was curious about for a girls' night out. The head chef seems to be from Ginza Shinohara, and you can enjoy Japanese cuisine with a lot of fried food while incorporating Shinohara's style. The appetizer starts with an octet that feels like Shinohara's ism. This time, there was a horse decoration as the Bon festival is approaching. It's wonderful to feel the seasons and culture of Japan. Particularly delicious was the comparison of sweetfish. We had two types of sweetfish from Gujo and Lake Biwa. The sweetfish bone senbei we had afterwards was also exquisite. Although there was a relatively high impression of fried food, it was not heavy and very delicious. There was also entertainment value, and the meal was delicious, so we had a very enjoyable and tasty dining experience.

Located in Ginza, the Japanese restaurant "Ginza Kitagawa" is named after the owner, Mr. Kitagawa. The head chefs, Mr. Shimabukuro, Mr. Sakurai, and Mr. Kaneshiro, all exude a warm and friendly atmosphere, providing service with smiles and sincerity. The menu at "Ginza Kitagawa" consists of only one course. The dishes include "San Gerónimo" and "Fuji Water" for drinks, and a variety of appetizers such as "Grated Corn Soup", "Summer Decorations", and a selection of grilled and cooked dishes. The restaurant offers a unique dining experience with carefully crafted dishes that showcase the flavors of each ingredient.

To Ginza Kitakawa. It's a restaurant run by Shinohara's apprentice. More fried dishes than Shinohara's. However, the fried dishes were very delicious! Corn surinagashi. Super seafood. Corn and seafood were fighting, so-so. Hassun◎ Near the tray, decorations of horse and cow. It's great to inherit such Japanese culture! Everything was delicious. Imo-yuba surinagashi. Edamame as an accent. Not really to my liking. Sea bream and winter melon soup◯ Quite light taste. The scent of bonito flakes was good and delicious! Kiji hata◯ Hata is still delicious! Tatami iwashi and scallop. Tuna ohagi◯ Comparison of ayu◎ Gujo ayu and Lake Biwa ayu. Gujo ayu was delicious! Especially the bone senbei was the best☆ Conger eel tempura with soft-shelled turtle sauce☆ The best of the day! Extremely delicious! Soft-shelled turtle skewers. You can enjoy various parts. Local chicken grill◯ The texture was very good! Rice set☆ Yummy! Soba. Dessert to finish. Overall, the fried dishes were delicious☆

I had been looking forward to this famous restaurant. It is a restaurant run by a disciple of Ginza Shinohara, and in less than a year, it has become a difficult-to-reserve establishment. The dishes are filled with soulful energy from the first course. Noteworthy are the dishes featuring soft-shelled turtle, sweetfish, and tempura scraps. These are dishes that can only be enjoyed here. I look forward to visiting again in the fall. Thank you for the wonderful meal.

■Date: August 10, 2023 (Thursday) 8:30 PM - 11:00 PM■Course: Chef's choice ¥33,000 including tax, drinks included Total bill: ¥40,800 including tax■Reservation: OMAKASE①Appetizer○Grated Takane Corn SoupThis dish features grated Takane corn, known as the "phantom corn" of Hida Takayama in Gifu Prefecture, with an average sugar content of 17%. The warm corn soup warms the palate with a gentle sweetness, preparing it for the upcoming courses. The refined sugar content of the corn provides a smooth and sweet flavor that lingers pleasantly. This dish showcases the essence of Shinohara DNA while also highlighting the unique characteristics of Takane corn.②Appetizer Platter[Horse Riding Cup]○Grilled Fig with Sesame MisoThe fig, steamed to perfection, paired with sesame miso creates a delightful balance of sweetness and flavor. The juicy texture of the fig and the richness of the sesame miso blend harmoniously, tantalizing the taste buds. This seasonal delicacy is best enjoyed during August and September when the figs are at their peak ripeness.[Glass Vessel]○Marinated Mud-Skate with Spring OnionThis dish features marinated mud-skate with a delicate balance of sweetness and flavor, complemented by the spring onion. The refreshing taste of the mud-skate and the subtle sweetness of the spring onion make it a perfect pairing with sake.[Bamboo Sake Cup]○Manjūji Chili Pepper and Mixed Fish AppetizerThis dish serves as a palate cleanser, with the gentle sweetness of Manjūji chili pepper and the subtle flavor of mixed fish. The combination of flavors, accompanied by the sake, creates a harmonious experience that leaves a lasting impression.[Hexagonal Yellow Seto Ware]○Hairy Crab with Cucumber and Bitter Melon in Tosa Vinegar JellyThis dish offers a balanced blend of flavors, with the sweetness of the hairy crab enhanced by the Tosa vinegar jelly and the crisp texture of cucumber. The bitterness of the bitter melon adds a unique dimension to the dish, creating a harmonious interplay of flavors.[Above Lotus Leaf]○Steamed Egg Tamago, Eel and Sea Cucumber Roll, Daikokuji Wheat Gluten with Egg Vinegar, Soft-boiled Octopus from SashimaThe array of dishes presented on the lotus leaf exudes elegance and offers a delightful mix of flavors. The steamed egg, revitalizing eel roll, and tender octopus are complemented by the gentle sweetness of Daikokuji wheat gluten, creating a symphony of flavors that pair perfectly with sake. Each dish harmonizes with the others, enhancing the overall dining experience.

A revisit after 8 months. Everyone seemed well, which was great to see. On this day, there was an assistant from Shinohara-san. It seems they ask for help when the regular staff is off duty. The menu was distributed in advance. - Corn suri-nagashi using fish bone broth. Personally, I prefer the pure corn suri-nagashi. - Various dishes served in a large dish. The light was placed in the middle, resembling a mini version of Shinohara-san's eight-course meal. While the previous visit had more individuality despite being smaller in size... Fig and sesame miso grilled, eel udon wrapped in lotus leaf, Man'nenji dried baby sardines, simmered octopus, hairy crab and cucumber goya with Tosazu jelly, roasted duck breast with summer vegetables, squid salad with miso dressing, Daitokuji koji egg vinegar, Rafute, - Edamame suri-nagashi, consommé jelly, sea urchin, potato yuba A homage to "Oishi" in the same building where Kitagawa-san was trained by Kitagawa-san. I had it last time as well, but it appears with different ingredients depending on the season. This dish is visually beautiful and skillfully combines French and Japanese flavors, making it a masterpiece. (Soup) Amadai, winter melon, imprint, yuzu (Appetizer) Oil-brushed kiji hata, salt, vinegar citrus - Tatami iwashi, scallop, smoked caviar (Palate cleanser) Maguro nigiri hand roll (Ohagi) Here, the manager, Kitagawa-san, the chef, Shimabukuro-san, and the second chef, Sakurai-san, all started making sushi at the same time. At first, there was a tuna sushi passed down from Ryujiro-san in Aoyama, but it was not on the menu last time, so I thought they had stopped serving it. I was pleased to see it back. The "ohagi" was wrapped in seaweed. The sushi here, made in a Japanese cuisine style, is different from traditional sushi, which is also nice. (Grilled dish) Ayu from Gunjo, ayu from Lake Biwa, a comparison Gunjo's are served boneless in the same way as Shinohara-san's. Lake Biwa's are smaller, so they are served as is. - Ayu bone senbei This is an original and good dish. (Fried dish) Conger eel tempura, soft-shelled turtle tempura, with Kitagawa-san as the main character. (Appetizer) Grilled soft-shelled turtle skewers Various parts are served on skewers. (Special dish) Grilled Higashiyama jidori chicken with tamago yaki, baby onions Last time it was duck, but this time it's chicken. Kanae Kaneshiro, in charge of grilling, did a great job! (Main dish) - Tempura of tenbara, red miso soup, mizu nasu - Cold soba with tempura, kakiage Once again, the highlight of Kitagawa-san's tempura skills. The freshly made soba was delicious as well. (Dessert) Setouchi lemon sherbet (Sweet) Mizuyokan, matcha I would like to visit Shinohara-san again with more time in between, but this time it ended up being 2 weeks after the previous visit. There were some menu repeats, but it was nice to enjoy the good points of this place together with 4 people, having a cozy conversation with everyone. Keep up the good teamwork. Thank you for the meal.

I had been curious about this restaurant since it opened last year, and finally made my first visit. Even though it had been a year since my last visit, the explanations of the dishes and the calls were very nostalgic, similar to the flow with Shinohara-san. Due to the extreme heat, some cuisines may feel heavy, but here I didn't particularly feel any heaviness, the seasoning was gentle. There were some parts where I noticed a bit of lack of skillfulness, but the appetizers were beautiful, such as the maguro sushi hand rolls, a comparison of two types of sweetfish, and grilled softshell turtle skewers, I enjoyed various dishes. The tempura rice bowl and the soba with tempura on top at the end were delicious too! The unit price of drinks seemed a bit high, I wonder if that's intentional? But in this price range restaurant, I want to have a proper meal so I don't drink carelessly, and it might be good to save money instead. Mr. Kitagawa and the staff were also very kind, and I would like to visit again if I have the chance. Thank you for the meal.

I wanted to try Japanese cuisine for a change, and since I couldn't get a reservation at Shinohara, I visited this place instead. Seating was only available at the counter and service was excellent, making the experience enjoyable. The dishes had a simple seasoning, inspired by traditional Japanese serving trays.

It was my first visit to this restaurant, booked by a friend. Compared to Shinohara, it was easier to make a reservation and had a more relaxed atmosphere. The dishes reminded me of Shinohara, with a variety of Japanese sake available - the regular customer at the next table had tried 22 different kinds. I started with a craft beer pale ale, then had Shinohara sparkling wine, and tried various types of sake. The atmosphere was great that day, and I enjoyed chatting with the regular customers, the owner Kitagawa-san, and the staff. I definitely want to go back again.

Ginza Kitagawa's course menu: Corn soup, assorted appetizers including fig with sesame miso grilled eel, udo rolls, simmered octopus, hairy crab, cucumber, bitter melon with Tosazu jelly, duck breast with grilled summer vegetables, squid and seaweed salad, tofu skin with egg vinegar sauce, braised pork, consommé jelly, mashed taro with yuba, sea urchin and edamame, red snapper and winter melon soup, herring tempura, scallop and smoked caviar, tuna sushi and hand rolls, grilled ayu fish, fried cod and softshell turtle broth, grilled softshell turtle skewers, chicken with green onions, buckwheat noodles with tempura, lemon sorbet, sweet red bean jelly with green tea. The total cost was 34,000 yen. A regular customer who enjoyed the delicious and generous meal.

I come here once a season to experience the season through food. In summer, it has to be sweetfish, right? I came wanting to eat sweetfish, and I wasn't disappointed. There were two types of sweetfish, one from the Gunma region and one from Lake Biwa. The Gunma sweetfish was large and enjoyable to eat the flesh, while the Lake Biwa sweetfish was small and enjoyable to eat the liver. Ah, happiness. Japanese cuisine is the best. The usual softshell turtle can be enjoyed in all parts, satisfying. The closing soba is also delicious, with a gentle broth. I leave happy. For some reason, today I am 80% full.