The Japanese restaurant and izakaya reopened for business after the pandemic, and they have added new items to their menu such as "Oki Shijimi Ramen", making the restaurant even more appealing. Their selection of Japanese sake has also been upgraded.

The seating in the tatami room is only for four people at one table. The rest is standing dining. The menu changes almost daily to focus on seasonal ingredients. It's exciting to have a reason to come back again and again! Here are my thoughts on what I had: - Conger eel "Nambanzuke": The preparation of the conger eel is amazing. Incredibly delicious... Wait, what? It's delicious. Not rubbery at all. It has a great texture, packed with flavor. The vegetables are also incredibly tasty. - Fried taro with yuba sauce: I had half of it. The fluffy fried taro with yuba sauce and ginkgo nuts. Wait... it's so delicious. What is yuba sauce? It's too elegant, isn't it? - Eel and matsutake mushroom steamed in a pot: This was amazing...! It was my first time having pot-steamed dish, and I immediately opened the lid to find eel inside! I was confused whether I should directly use chopsticks on the pot, but then I was taught how to eat it. The broth was so flavorful and combined with the aroma of grilled eel and fragrant matsutake mushrooms. It was so delicious that I wished I could drink a whole bottle of sake with it. - Shiitake mushroom stuffed meatballs: I loved this dish! It was incredibly delicious! The sweet taste of the meat and the meaty shiitake mushroom were perfect together. The sesame miso was also so refined that it was delicious on its own. - Purple mushroom with grated yam: I've never heard of purple mushrooms before. I asked about it and was recommended it because of its beautiful color and taste. It was slimy and delicious. - Beltfish with plum and sansho pepper: I was given plum and sansho pepper on the side. The beltfish was so tender and the skin was processed so well that it could be eaten whole. It was delicious. - Special mackerel sushi: The seaweed was served with it, and I was told to roll it and eat it. It was delicious! The mackerel was so thick...! Overall, the dishes were elegant and flavorful. It was an amazing experience!

My former colleague is leaving the company and returning to the countryside, so we decided to have a farewell party for him. Since it was his last night in Tokyo, I thought it would be nice to end it in a Tokyo-like place, so I chose "Ginza Shimada" in Ginza. It had been about 7-8 years since I last visited. Opening the door to a place where you can't see inside always makes me nervous. The party started at 6 pm, but the place was already full of customers. It felt the same as before. Anyway, the most important thing is that my colleague said, "It was a great restaurant," so that's all that matters. The restaurant was still as good as ever. We enjoyed delicious food, had conversations, and had a great evening.

-Anago yaki (grilled conger eel), Kani cream korokke (crab cream croquette), Gyusuji nikomi (simmered beef tendon), with Ginnan (ginkgo nuts), Ichijiku goma cream (fig with sesame cream), Karasumi soba (soba with salted mullet roe), 2 glasses of sake and 1 glass of wine were ordered during the visit. -Visited after 3 years and 3 months. It was the second stop after a drinking party. Although the place was almost full, being a standing bar allowed for good turnover. -The Kani cream korokke is a popular dish with plenty of crab meat inside, very delicious. It's a good choice to order first and have with beer or white wine. -The Ginnan had a sticky texture and a slightly bitter taste, which was enjoyable. -The Ichijiku goma cream was a dessert item, suitable for both sake and white wine. It could be ordered first as well. -The Karasumi soba, a specialty dish, was remembered for its slightly salty flavor. It's more of a good accompaniment for sake rather than a main dish. -The total bill for 3 people, each having 3 drinks, came to around 6,000 yen per person. This is a place worth visiting again, perhaps in a different season. Thank you for the meal.

The appearance and atmosphere are nice. It's a standing bar, so the voices of other customers inside can be a bit distracting, but if you accept that, you can still enjoy it. I made a reservation through Tabelog for this visit, but it felt like they didn't have my reservation as they let in a phone reservation customer who arrived later than us. The food was delicious, but I felt a bit uncomfortable with the service, so -0.5.

Today, I finally had the chance to visit Shimada, a place I've been wanting to go for a long time. It's a standing bar mainly, so I haven't had many opportunities to go. However, I found out that if you have a group of three or more, you can make a reservation and sit down. The entrance was a bit hard to find, but the elegant shop is located on a quiet street just off the corridor. Inside, the counter was already crowded with many customers. I tried their famous mackerel sushi, crab cream croquette, karasumi soba, and simmered eggplant, all of which were incredibly delicious, with the flavors of the ingredients shining through. If you ever have the chance to visit Ginza, make sure to go to Shimada. Thank you for the wonderful meal! #Tokyo #Chuo-ku #Ginza #Kappo #Shimada #Foodporn #Tabelog #MackerelSushi #KarasumiSoba

The crab cream croquette was personally impressive! Ginza Shimada 2023.8.12 Tabelog rating 3.71 Personal rating 3.7 Budget: 5000-6000 yen for dinner #StandingBar #StandingBar #JapaneseCuisine #Kaiseki #Seafood #SeafoodCuisine #Izakaya #Tabelog #TabelogHighRating #Tabelog3.5AndAbove #TabelogTop5000 #TabelogBronze #TabelogBronze2019 #GinzaShimada #Shimada #Ginza #Shimbashi

Some classic menu items aside, the menu changes daily. Enjoy the unique pleasure of savoring the flavors of "first taste of the season," "peak of the season," and "last taste of the season" that are characteristic of Japanese cuisine. The fig and sesame cream, summer vegetable jelly medley, corn tempura, Kagoshima black pork lettuce rolls, special mackerel sushi, and karasumi soba were all delicious. The seasoning was delicate and gentle. The variety of dishes evokes a sense of summer, making you want to try everything on the menu. The karasumi soba, in particular, was incredibly tasty. The carefully prepared fresh soba noodles, generously topped with karasumi until the noodles are no longer visible, were a delight as both a snack with drinks or as a meal finisher. Since it's a standing-style bar, you can also drop by for a second round or just to enjoy the karasumi soba as your last dish. The proprietress was very friendly and kind, engaging in pleasant conversation. It's recommended to reserve a tatami room for groups, while for 2-3 people, you can enjoy the standing-style bar with a reservation or by walking in. Many solo diners also frequent the place, so I'm planning to visit again for a bowl of soba as a nightcap after drinks next time.

I visited the restaurant after about 3 years, and I noticed that both the food and the customers were different from before. The food used to be delicious and surprising, but this time, none of the dishes really impressed me. Also, the atmosphere of the customers who were dining there was different from before. Thank you for the meal. I look forward to my next visit.

The menu has expanded, but the average price for a dish is now over 2000 yen, and even for a moderate selection, it's over 3000 yen. The variety of sake has increased, but a 90ml serving for 1200 yen seems a bit much. Sake is on the expensive side. Beer and highballs are okay in terms of price. The dishes are great, but as a single person, it's not very cost-effective. I might be able to order a half portion of croquettes if they are discounted, but I had to give up on dishes like eel and sashimi platter, so it was disappointing.

It's a standing bar, but the food is on par with high-end izakayas in the area. I could feel the attention to detail in every dish. The ink squid soba I ordered last was a popular menu item, as everyone seemed to be ordering it. I also ordered the rock oysters since it's the best season for them now. They were indeed creamy and delicious.

This restaurant is usually open from 16:00. You can make a reservation, but you can also walk in. It's a standing style where you can eat and drink. The food is authentic and highly recommended. It's perfect as a side dish for drinks.

I revisited Shimada-san. I had a reservation for 6:00 PM and was seated at the counter right away. It was full the whole time, so reservations are a must. This time, I ordered a la carte and everything was delicious.

I wanted to visit a standing bar for the first time and finally did. The beautiful interior, friendly service, and delicious food completely changed my idea of standing bars! I ordered the recommended dishes by the lady next to me, and everything was delicious! That's what makes standing bars so great, I thought. We shared the Karasumi soba as a closing dish, but one plate per person is a must! I definitely want to visit again and become a regular customer! ◡̈

It's hard to comment on this restaurant because it has a very good reputation, but I'll mention some aspects for reference. My friend wanted to go, so we went. The restaurant is small with an L-shaped counter and a few tables, seating up to 18 people. Be careful not to sit between the tables and the counter as it can get messy when ordering food and drinks. The food was not impressive - sashimi platter for around 1,800 yen with about 6 pieces of fish, lettuce-wrapped pork which was okay but small, and soba which was average. The staff seemed to be trying hard, but there were many order mistakes and confusion. It's probably due to the small separate tables causing chaos. Overall, I wouldn't go out of my way to visit again. The restaurant was crowded, so it must be popular.

This was my first time at a silver standing bar-style restaurant, and I felt nervous entering with a colleague who was over 30 years younger than me. Today, the landlady was off, so her husband was in the kitchen. From the appetizers to the sashimi, there were plenty of dishes on the menu that would please people from Kansai. I was happy about that. Well, I'll have to try both standing and sitting in a booth next time to see which one I prefer.

A standing Japanese cuisine restaurant in Ginza. The Google Maps pin location was off, but I was able to find it by walking around the area. Inside the restaurant, there is one table seat and the rest are counter seats. A lovely female owner was serving customers at the center of the counter. The menu offers dishes made with seasonal ingredients, all of which were delicious. The meal included Isaki fish milt with ponzu sauce, assorted sashimi, Hagfish stew, white grilled conger eel, tempura of young sweetfish, Karasumi soba, sea urchin soba, and beef cutlet. I enjoyed eating and drinking, and the total cost was 7,500 yen per person. Thank you for the wonderful meal.

I visited "Ginza Shimada" located between Ginza and Shinbashi. I started with salted herring roe and Chiba's famous sake Katori, followed by seared scallops with sesame vinegar and figs, Hokkaido wagyu beef, shirako (cod milt) and Kamo eggplant tempura. The selection of alcohol was also well thought out. On the way back, caught between drunkenness and intoxication, I returned home with my lover. Thank you for the wonderful meal.

It's more of a standing bar than a standing bar. It's an establishment that grants the commoner's wish of being able to enjoy a course meal at a high-class restaurant in a casual setting. I discovered that there are also table seats for four people, in case you don't want to spend too much by sitting down. There are various types of standing bars, I realized. It seems that many people come in without reservations, so it might be better to make one in advance. The pace of serving dishes could be a bit faster, but it's nice to savor each dish slowly. Around 7 pm, some items on the menu were crossed out, so if you want to try a variety of dishes, it's better to go earlier. The tuna marinated in garlic soy sauce made me crave for white rice. The seasoning of each dish was to my liking, and everything was delicious. The mentaiko soba seems like something women would enjoy.

This time, we made a reservation for a table for three people. At the table, dishes and drinks are passed over the counter, so we have to stand up each time to receive them. If there are kind customers at the counter, they will pass them to us. The menu always has delicious dishes that change a little, and I find myself wanting to go back again soon. The mackerel sushi that I wanted to eat was sold out... I have to go before 8 o'clock to eat it. The variety of sake on the menu is fun because it changes. I always end up wanting to eat the karasumi soba again.

The restaurant mainly offers standing room, but there are also seats available for 3-4 people. You can order authentic Japanese dishes a la carte. You can drop by without a reservation if there is space available. The restaurant is located down a narrow street, so you might get lost at first.

A well-known restaurant operated by my company that is known to those in the know, or perhaps by everyone. Unlike other "My" series restaurants, this one does not have "My" in its name, making it truly known to those in the know. While many "My" series restaurants offer decent food at a good value, this place stands out. The reason "My" was not added to the name becomes clear once you try the food. It is in a league of its own compared to other "My" series restaurants. The restaurant primarily consists of a standing counter for about 10 people and one table for four, which seems to be highly sought after. Even getting a seat at the counter requires a reservation. I started by ordering the soy sauce-marinated tuna, and I couldn't help but exclaim, "Delicious!" The remaining soy sauce was recommended to be used as a sauce for the mackerel sushi, which turned out to be delicious as well. Everything I tried was delicious! Despite the standing format, it operates like a small traditional Japanese restaurant. Opting for standing format was a smart decision to prevent getting too drunk and staying too long. While reservations are set for 4 pm, 6 pm, and 8 pm, I would happily comply with any time if it means I can enjoy their food! The staff inside the counter are engaging in endless conversations, and their service is exceptional. They offer delicious, lesser-known Japanese sake and high-quality food. This is a place to visit alone or with a few people who appreciate good food.