Ginza Shinohara's regular visit in mid-May with a group of three people. First, we toasted with "Yakaisan's plum wine" on the rocks. Here are the details of the dishes we enjoyed: roasted green tea, appetizer with iris leaves and various ingredients, fried Biwa Lake young ayu fish with red bean greens and salt, soup with Kamo eggplant and yellowtail fish balls, fried tiger puffer fish with lemon and salt, steamed abalone with wasabi and soy sauce, foie gras in a pastry shell, a special dish called "Onigawara" to ward off evil spirits, a variety of dishes symbolizing Children's Day, sushi rolls, assorted sushi, simmered wild boar meat with cress and rice cakes, and a dessert of sweet potato paste with mugwort and green tea. It was a satisfying meal with high-quality ingredients and unique flavors.

In September at Shinohara-san's restaurant, dishes with a theme of giving thanks for the harvest of root vegetables on the night of the 15th (this year on 9/29) and the autumn of the Satoyama are served. A sake appetizer set was served in the middle to create an atmosphere of drinking sake on a long autumn night. The meal ended with delicious hot pot and Matsutake mushroom rice sprinkled with salt. Today's menu included: sesame tofu, silk-wrapped octopus, abalone, fried edamame, ginkgo nuts, long green onion with miso, eel, white grilled eel, fig with sesame miso paste, fried sweetfish, foie gras in a pastry shell with passion fruit and mango, kombu-cured squid, shrimp, young sea bream, lightly seared bonito, brandy-marinated snow crab, salmon roe sushi, assorted sashimi, stuffed squid sushi, turtle soup hot pot, Matsutake mushroom rice, water yokan, and matcha green tea.

For some years now, and especially recently, I have been hearing a lot about the impact of weather on ingredients in many restaurants. For example, at Shinohara-san's restaurant, they mentioned that matsutake mushrooms are only coming from Hokkaido now. Normally, at this time of year, they should be plentiful in many places in Honshu... Matsutake mushrooms are affected not only by heat but also by rain, but it seems like this topic is really prevalent lately, including for seafood. As a food lover, I am concerned about this. However, Shinohara-san's matsutake rice dish was incredibly delicious today! It may be hard to tell from the photo, but they sprinkle salt on it after serving it in a bowl, and you lightly mix it before eating. I started with a regular serving, then got a large serving, and just a little bit more, and ended up getting seconds twice. I probably ended up being the only one to ask for seconds before everyone else had even finished their first bowl, sorry... (laughs) I am so full! Completely satisfied. As expected, my dinner tonight will be very light and late.

On this day, I went to Ginza Shinohara-san. It had been a while since I last went during a busy work period, and I was surprised to find that over a year had passed. I remember thinking before that the portions were huge, and they were still quite generous this day. The food was so delicious that I couldn't help but eat more than I should! The gingko nuts were simple yet tasty, but the sesame dumplings that came afterwards were really good. Everything I ate was delicious, and the consistency in quality is wonderful. The turtle soup steamed in a clay pot using soft-shelled turtle was also delicious, and the ayu sushi that is almost at the end of its season was tasty. The conversations with the chef and staff were entertaining, and I liked the atmosphere. It reaffirmed my desire to keep coming back to this restaurant. The meal ended with matsutake mushroom rice! Personally, I'm not a fan of matsutake mushrooms and usually don't choose them, but when eaten at a good restaurant, I can't help but think they're delicious. Maybe it's a luxury disease, but even though I was a bit disappointed about the matsutake, I found it tasty when I tried it. Everything was really delicious! Thank you for the meal. The bill came to around 45,000 yen with an additional order of meat, and I spent about 2 and a half hours there.

I was lucky enough to snag a cancellation for omakase and made a reservation. I am usually satisfied with izakaya-style Japanese restaurants, so this was my first time visiting a top Japanese cuisine establishment. I hope this delicious encounter can continue in the future. My short-term memory is weak, so even though I received various explanations, I couldn't remember much. Please see the photos for details (lol).

Overall, the service of the staff was a bit rough. I wish they were more polite and had a bit more of a high-class feel. It was not acceptable to carry two glasses while hugging a wine bottle to the chest. There were occasional casual expressions used by the staff. The seasonal Japanese course meal was well put together, but when compared to other restaurants, it didn't stand out that much, especially the seafood which was not as good as top sushi restaurants. However, I couldn't find a better Japanese meal overall than here. I was hoping for matsutake mushroom rice, but it was chestnut rice instead. The grilled softshell turtle turned out to be in a pot for some reason. Disappointing. Oolong tea or green tea cost 2000 yen per cup, served in a wine glass with just a little bit. They may use good water and tea leaves, but I couldn't tell the difference.

I visited "Ginza Shinohara" in September for my regular visit. This month, we enjoyed dishes and presentations themed around the Mid-Autumn Festival (Tsukimi) and the full moon. The decorations like rabbit appetizers, susuki grass resembling rice plants, and potato leaves enhanced the dishes beautifully. The sesame tofu served as a side dish was particularly memorable, with freshly made sesame vinegar that was incredibly smooth and delicious. The freshly fried ginkgo nuts were simple yet exquisite. The grilled and broiled eel dishes complemented each other perfectly and were exceptional. The miso-grilled dish made with figs from Mano-cho, Kagawa Prefecture, had a rich flavor without any bitterness, allowing the natural taste of the ingredients to shine through. The tuna and sea urchin sushi roll was a first for me this year, and it was a satisfying dish with each ingredient perfectly balanced. The luxurious octagonal dish, inspired by the mountain village, featured chestnuts, hoozuki lanterns, autumn grass, and potato leaves, providing a visually pleasing experience along with a variety of delicious dishes. The sushi menu included salmon roe battleship sushi and squid nigiri sushi, both of which were incredibly tender and tasty. The popular dishes of marinated peony shrimp in Shaoxing wine and sea urchin sauce, as well as Hida Takumi beef steak, were outstanding. The rice dish of matsutake mushroom takikomi gohan was served with perfectly matched side dishes of Izumi eggplants and red soup with carabineros shrimp. The finale of water yokan made with Noto Daiginjo from Ishikawa Prefecture was a classic treat with just the right amount of sweetness. I applaud the effort put into creating a new menu every month. Thank you for the wonderful meal.

Ginza Shinohara Japanese cuisine August menu. The cool colors of the natural eel, sweetfish, spiny lobster, and turtle tempura were all very delicious! Thank you for the feast! #Ginza Shinohara #Shinohara #Ginza dinner #Michelin 2 stars #michelin #michelinstar #Japanese cuisine #gourmet #gourmet recommendation #Tokyo gourmet #hard-to-book restaurant #foodie #foodie #Japanese cuisine Ginza Shinohara Japanese cuisine. The tradition of Japan is beautiful, with a spirit horse decoration for the Bon Festival! #Ginza Shinohara #Shinohara #Ginza dinner #Michelin 2 stars #michelin #michelinstar #Japanese cuisine #gourmet #gourmet recommendation #Tokyo gourmet #hard-to-book restaurant #foodie #foodie #Japanese cuisine

On the 3rd day of my Tokyo trip, I extended my stay by one night to dine at the renowned Japanese restaurant "Ginza Shinohara." Located in Ginza, the restaurant is known for its impressive dishes crafted by the lively and talented head chef. After a short walk from the hotel to the Ginza station, I arrived at the restaurant for my 8:30 pm reservation. The intimate setting featured an 11-seat L-shaped counter, and I was seated right in front of the chef. The menu included a variety of drinks such as beer, shochu, whiskey, and natural mineral water, followed by a 35,000 yen chef's choice course. The dishes included sesame tofu, grilled winter melon, sea bream, matsutake mushrooms, fatty tuna and sea urchin roll, grilled eel, fried ayu fish, and more. The highlight was the matsutake rice cooked in a clay pot and the refreshing soba noodles served in an ice-filled bowl. The meal was a delightful blend of autumn flavors and textures, showcasing the chef's skill and creativity. It was a memorable dining experience that I will cherish for a long time.

Visited Ginza's Gold Japanese cuisine, Shinohara-san, for a kaiseki meal. The luxurious course reflected the autumn of October and the lingering summer. The sesame tofu, Shaoxing wine-pickled edamame, fig with sesame miso, futomaki, fried ayu fish, and yokan pushed the boundaries of similar dishes I've had before. Especially the fried ayu fish was unbelievably delicious. While the sushi and soba may not rival specialty shops, everything was still delicious. The eel grilled by the chef surpassed specialty shops. The price was also satisfying, at less than 50,000 yen per person. The chef was very friendly, and the staff seemed to be enjoying themselves. When I finished the meal, they were surprised and said I ate a lot! Apparently, it was the first day of the menu change, so they provided the most dishes to gauge the volume. They want guests to eat until they're full, not leaving anything uneaten. The artistic presentation of dishes starting from the 8-course meal was impressive. The candlelight, ice sculptures, flowers, and more made the experience enjoyable and provided insights into management and creating a welcoming atmosphere. The chef's stamina and energy for the two-part system were remarkable. A fulfilling dinner. I would love to visit again someday.

"Ginza Shinohara" location Ginza Budget 35000~ I made a reservation 2 months ago and was really looking forward to it! The Hida beef was tender, the ayu was large and wonderful, and eating the shrimp with uni sauce was the height of luxury. The corn and ayu rice was also incredibly delicious. The chef's stories were interesting and it was a great time! I thought this was no longer just food, but art, like an art piece haha #GinzaShinohara #JapaneseCuisine #Washoku #WantToConnectWithFoodies #LookingToConnectWithFoodies #LookingToConnectWithFoodLovers #LookingForFoodieFriends #GinzaFoodie

[August 2023 Date♪] I eagerly accepted an invitation from a friend I get along with in Tokyo and made my way to Ginza. This popular restaurant from Shiga has expanded to Ginza, quickly becoming difficult to reserve, so all I could do was wait for an invitation. Excited, I arrived in Ginza early and wandered around the department store basement to buy some morning pastries as souvenirs before heading to the restaurant. Just a few minutes before the start time, I entered as the curtain was raised (important point!). While enjoying a local beer, the evening began with greetings from Shino Hara-san, followed by detailed explanations of the background of the dishes and elaborate presentations. In between, each guest was spoken to evenly, and the interaction with the apprentices was lively and friendly, creating a wonderful atmosphere in the restaurant! It had been a while, but I thoroughly enjoyed Shino Hara-san tonight (^^)/ [August 2023 HAZUKI Course (35,000 yen)] ★ Plum Tea ★ Appetizers: Chilled kuzukiri with abalone and abalone liver sherbet, conger eel sushi roll, edamame, duck loin, sweet potato ★ Ginkgo nut soup with donko shiitake mushrooms and sea bream from Seto Inland Sea ★ Ayu sweetfish from Lake Biwa, grilled with salt ★ Grilled sesame miso fig (Hama-Ichijiku from Kagawa) ★ Grilled eel ★ Softshell turtle tempura, coated in sauce ★ Cucumber, manjushage chili pepper, zucchini ohitashi ★ Foie gras with mango, passion fruit in a cream puff ★ Hassun (assorted appetizers): An arrangement of a cow and horse guiding ancestors on a tray, deep-fried conger eel, deep-fried squid, shonai wheat gluten and egg, mozuku seaweed vinegar, broiled eel with cucumber, edamame mashed with sweetened beans, charcoal-grilled chicken, simmered gelatin ★ Sushi: Kohada, tuna and beltfish hand rolls ★ Grilled suzuki with sake and vinegar, Button shrimp marinated in Shaoxing wine (optional) ★ Hot pot: Spiny lobster, scallop, car fu, watercress, vinegar dressing, Hida beef charcoal-grilled (optional) ★ Rice with ayu sweetfish and corn ★ Red miso soup with Ise lobster broth ★ Water eggplant ★ Noto Dainagon azuki bean water yokan ★ Matcha [Drinks] ☆ Local beer ☆ Hakurakusei Junmai Ginjo ☆ Jikou special Junmai ☆ Kamiyubune Junmai Ginjo ★ Total: 46,000 yen per person A restaurant I would love to visit if I could. Location: Ginza, Higashi-Ginza, close to Ginza Ichome and just off Chuo Street, in the basement of a building along Azuma Street.

I revisited "Ginza Shinohara" in Ginza. It's been a while since my last visit. "Shinohara" is a famous restaurant, but it's the type of place that gets better the more you go, with a unique and flavorful experience. On this day, I started with the ice-cold abalone dish, followed by grilled ayu, soft-shell turtle, and other dishes that showcased the seasonal ingredients that "Shinohara" is known for. The standout was the grilled eel, which was incredibly crispy and delicious, with a Kansai-style flavor. The hospitality and service were excellent, making it an overall great dining experience. Despite being a well-known restaurant, the more you visit, the more you appreciate its quality. I also appreciated how they value their roots and culture. It was truly delicious. I will definitely come back. Thank you for the wonderful meal.

I visited "Shinohara" in Ginza Ichome for the first time. I was invited and looking forward to it as I hadn't had Japanese cuisine recently. The restaurant has about 11 counter seats, which were fully booked even in the second half of the two-part seating. The course included dishes like kudzu strips and abalone liver sherbet, conger eel sushi, roast duck breast, and more. The seasonal ingredients and cooking methods were carefully considered in each dish. The food was light and easy to eat, even for someone like me who tends to lose appetite in summer. The dishes were beautifully presented, with attention to detail like lotus leaves and morning glory flowers. The ambiance was enhanced by turning off the lights and using only candles when serving the octagonal tray, symbolizing welcoming and honoring ancestors. The head chef, who may be from Lake Biwa, shared stories with us, adding to the experience. The restaurant offered more wine than sake, and we also ordered additional dishes like lobster and uni. Splitting the bill for two, including the additional order and bottle wine, came to about 60,000 yen per person, which seemed reasonable given the location in Ginza. I was so impressed that I made a reservation for my next visit in autumn. Looking forward to it!

I visited "Ginza Shinohara" in August for my regular visit. This month, the theme was Obon, and they served dishes that helped to beat the summer heat. The appetizer was a rare offering served in an ice bowl, featuring a kudzu starch cut with Yoshino honkudzu, topped with abalone and abalone liver sorbet. Surprisingly, the combination of abalone and kudzu starch worked well together. Next, the soup dish was a clear soup made with fresh ginkgo nuts, containing red snapper, winter melon, and winter shiitake mushrooms to warm the heart. The ayu dish featured a delicious ayu soy sauce grill from Lake Biwa. The dish using figs, a common offering in Japanese cuisine during this season, was prepared as figs grilled with sesame miso, offering a unique flavor to savor the taste of figs without any distractions. The luxurious appetizer featured a Obon-themed presentation with decorative elements like cows and horses, lanterns, and a lotus leaf pedestal, enhancing the dining experience. I particularly enjoyed the marinated Botan shrimp in Shaoxing wine with sea urchin sauce, which could be enjoyed with vinegar rice after savoring the shrimp. The main course featured ayu and corn mixed rice, accompanied by Izumi eggplant and red dashi soup, followed by Hida wagyu steak to complete the meal. The dessert was a water yokan made with Noto Dainagon azuki beans from Ishikawa Prefecture, offering a subtle sweetness that paired well with matcha tea. Thank you for the wonderful meal.

I revisited the renowned restaurant Ginza Shinohara, located just a 1-minute walk from Ginza-itchome Station on the Tokyo Metro (3 minutes from Ginza Station). The head chef, Mr. Shinohara Takeshi, who honed his skills at famous restaurants in Kyoto such as Kumuoan Tankita and Yamagencha, as well as in Shiga at Shofukuro, has earned two Michelin stars and The Tabelog Award GOLD2023. Originally opened in Shiga in 2006 as "Nihon Ryori Shinohara," the restaurant quickly became a popular spot with reservations difficult to secure. In 2016, in pursuit of further success, the restaurant relocated to Ginza and became known as "Ginza Shinohara." The cozy interior features a 12-seat L-shaped counter, where guests can enjoy a unique dining experience characterized by traditional Japanese cuisine with a touch of Ginza Shinohara's seasonal flair and exceptional teamwork that exudes warm hospitality. In late August, the end of summer was beautifully captured in the dishes. Here is a summary of what I enjoyed on this particular day: - Roasted Green Tea - Ice Bowl with Yoshino Kudzu, Abalone, and Abalone Liver Sorbet - Edamame in Shaoxing Wine - Rolled Sushi with Bamboo Leaf - Sweet Potato - Duck Breast - Mashed New Ginkgo Nuts with Sea Bream, Winter Melon, and Nameko Mushrooms - Grilled Lake Biwa Ayu with Uraka Soy Sauce - Fig with Sesame Miso - White-Grilled Eel from Kagawa - Fried Softshell Turtle - Summer Vegetable Ohitashi - Foie Gras and Passion Fruit Cream Puff - Eight-Plate Dish with Spirits Decoration: Hoozuki Lantern, Shonai Wheat Gluten Cheese, Egg Yam, Squid Yam Tempura, Squid with Grated Radish and Yuzu Pepper, Eel Roll, Scallop with Sweet Bean Paste, Seaweed Vinegar, Herring Roe, Tanabe Free-Range Chicken with Purple Sea Urchin, Cauliflower, Yuba, Nodoguro Sushi, Tuna and Beltfish Roll, Grilled Suzuki with Sake Salt - Steeped Prawn with Shaoxing Wine and Sea Urchin Sauce (additional) - Ise Ebi Lobster, Hokkaido Scallop, and Carrot Gluten Hot Pot - Grilled Hida Beef and Tajima Beef Fillet (additional) - Rice Dish with Ayu Fish and Corn, Suzu Water Eggplant Pickles, Red Soup Broth with Ise Ebi Lobster - Noto Dainagon Water Yokan - Matcha Green Tea The highlight of the day was the ice bowl, which was further enhanced with abalone and kudzu. The plump Lake Biwa Ayu grilled with Uraka soy sauce was simply exquisite. The eight-plate dish, a signature of Ginza Shinohara, was inspired by the spirits decoration motif, paying tribute to the Bon Festival with horse and cow decorations made of real ferns. It was a truly remarkable experience. I look forward to continuing my visits to Ginza Shinohara and eagerly await my next meal there. Thank you for the wonderful dining experience.

The entertainment value is truly amazing, it's always fun. A restaurant I want to visit every season! ⭐︎Kosencha⭐︎Ice Bowl Yoshinomoto Kudzu Kuzukiri, abalone, abalone liver sorbet, Edamame shaoxing pickles, bamboo leaf sushi, sweet potato, duck loin ⭐︎Freshly grated new ginkgo Akashi sea bream, winter melon, donko shiitake mushrooms ⭐︎Ay from Lake Biwa grilled with uruka soy sauce ⭐︎Fig with sesame miso grilled ⭐︎White grilled eel from Kagawa ⭐︎Fried softshell turtle ⭐︎Summer vegetable ohitashi ⭐︎Foie gras and passion fruit cream puff ⭐︎Eight-piece spirit decoration Bon Odori welcoming fire (8/13) Horse sending fire (8/16) Cow demon light, Shonai fu cheese, egg true potato, squid true potato tempura, squid, grated daikon, yuzu pepper, eel roll, scallop zunda bean paste, mozuku vinegar, herring roe shiokara, Awaji chicken, Murasaki uni, cauliflower, yuba, small skin nigiri, tuna and beltfish roll, grilled sea bass with salt sake ⭐︎Prawn marinated in shaoxing wine with sea urchin sauce (additional) with added vinegar rice and corn, pickled asazuke with Ise lobster broth ⭐︎Noto Daiginjo water yokan ⭐︎Matcha tea

Greeted with a cheerful welcome upon entering. The exciting time begins. - Fragrant roasted tea served in a summer glass vessel. (2 items on a legged tray) - Kudzu slices with abalone, abalone liver sherbet in an ice bowl. - Edamame (pickled in Shaoxing wine), Maruju (boiled taro), Conger sushi (wrapped in bamboo leaves), Duck breast (smoked with straw) Due to the hot weather, they started with a cool dish in an ice bowl to beat the heat. The kudzu slices were a delight, and the abalone was excellent in both texture and flavor. Each dish was meticulously crafted, allowing for a profound appreciation of each individual flavor. - New ginkgo nuts in a grated soup with sea bream, winter melon, and shiitake mushrooms. - Grilled sweetfish marinated in uruka soy sauce, eaten whole. - Grilled figs with sesame miso, served in a glass vessel, a summer staple. - Deep-fried softshell turtle with sweet and spicy sauce. - Grilled eel with salt and wasabi, showcasing the chef's grilling skills. These two dishes were a preventative measure against summer fatigue, with summer vegetables served as a palate cleanser. - Foie gras in a cream puff with mango and passion fruit. - A luxurious assortment of dishes with decorations of spirits like cow, horse, and hoozuki, in honor of the Bon festival. Continuing with various dishes: - Egg omelet and Shonai wheat gluten with cheese sandwiched in between. - Conger eel with plum sauce. - Fried squid legs coated in bread crumbs. - Four types of bamboo sake cups. - Silk mozuku seaweed. - Pickled conger eel roe and squid. - Vinegared dish of conger eel and cucumber. - Scallops with zunda bean paste. Continuing with more dishes: - Kohada sushi, delicious. - Amadai fish with sauce drizzled over cauliflower and yuba paste underneath. - Grilled sea bass with tade vinegar. - Hand-rolled tuna and bettara sushi. - Button shrimp pickled in Shaoxing wine with sea urchin sauce. After finishing the meal, the leftover sauce could be mixed with the rice to enjoy it a second time. It was significantly tastier than the previous visit. - Hokkigai clam and spiny lobster with caraway gluten and watercress in a hot pot with chili vinegar. - Rice with sweetfish and corn. - Side dish of Izumi eggplant. - Red soup made with spiny lobster broth, a slightly different deliciousness. - Beloved Hida beef was superb. - Water yokan and matcha tea for dessert. The water yokan was also incredibly delicious, possibly the best I've ever had. Even with the same dishes, there are slight variations each time, making it even more delicious. Looking forward to future visits.

In August 2023, I visited "Ginza Shinohara" for the second time. As a newcomer to the world of fine dining, I was thrilled to have the opportunity to revisit this restaurant just four months after my first visit earlier this year. I had made a reservation for one person at 12 o'clock. The sake and course I enjoyed this time included: - Fragrant roasted green tea - Kudzu cut with abalone liver sherbet (served in an ice bowl) - Roasted duck breast marinated in edamame and Shaoxing wine - Hamo sushi with red wine-infused mountain peaches - New ginkgo nut soup with sea bream, winter melon, and matsutake mushrooms - Ayu from Lake Biwa with uruka soy sauce - Grilled fig with sesame miso - White-grilled sea eel from Seto Inland Sea with wasabi and salt - Fried snapping turtle - Foie gras with mango and passion fruit in a cream puff - Assorted appetizers: Shonai-style wheat gluten, cheese and egg yam, round tofu stewed in Togeo, fried conger eel, pickled plum, Nimise yam, salted eel roe, yuzu pepper, and squid - Omi chicken from Shiga with sea urchin, cauliflower, and yuba - Kohada fish - Grilled sea bass with salt and tade vinegar - Hand-rolled tuna and beltfish sushi - Hot pot: Spiny lobster, clams, matsutake mushrooms, and chrysanthemum greens - Main course: Corn and ayu rice with red miso soup made from spiny lobster broth and Izushi water eggplant - Mizu-yokan (sweet jelly made from adzuki beans) - Matcha green tea - Sake selection: Kido, Junmai Ginjo "Summer Gale" from Wakayama; Ginza Shinohara, Junso no Kai Daiginjo from Ibaraki; Toko, Tokubetsu Junmai "Fire Aged" from Mie; Kudoki Jozu, Junmai Daiginjo "Kokutsubushi" from Yamagata; Kamisugizou, Junmai Ginjo "Polished 55" from Fukushima. Once again, I dined alone, but the chef kindly engaged in conversation despite being busy, making for an enjoyable experience. The dishes were all incredibly satisfying, with a lineup that complemented the sake perfectly. The Lake Biwa ayu, snapping turtle, Omi chicken, and corn and ayu rice were particularly memorable. Having visited in spring and summer, I look forward to returning in a different season (if I can secure a reservation). Thank you for the wonderful meal!