Ginza Shinohara - 中央区 Chuo City

The long-awaited famous store "Shinohara". The taste of the food is delicious, of course, but not only the food, but also the beauty of the dishes and arrangements, and the fascinating performance until it was served were wonderful. The general's personality was also good and I had a good time. I want to go here as many times as I want.

I was invited to a valuable seat for the New Year. Below, there may be mistakes in your memory, please forgive me. [Sencha] [White miso paste] Two rice cakes and azuki beans cut into hexagons on Yamari's white miso. The taste is elegant, unobtrusive and unforgettable. It's delicious enough to be considered good. [Sanbokan pot] Sanbokan on the back white leaves, the contents are shrimp, ark shell, and kelp with kelp. The scent is very good and the appearance is also very beautiful. 【New Year dish】 A little charred rice cake, karasumi, gold leaf, and sea bream on the radish. After all, the general's comment that the mochi is charred and delicious. The balance is just right, with gentle soup stock, karasumi and mochi alternating. 【sliced ​​raw fish】 Whale Ruibe and Yellowtail. It seems that whales are not delicious even if you buy frozen ones, so it is better to make them Ruibe. I see, the slightly frozen part melts in my mouth. It feels like the oil of horse sashimi melts. Iburi-gakko and grated daikon radish. Serve with wasabi and kelp soy sauce. Iburi-gakko is sliced ​​very thinly and I don't insist too much. It's strange because this matches the yellowtail. [Snow crab / Ankimo] When you remove the lid of the yuzuri leaf, you will find a pine needle crab inside and rice under it. If you mix it, it will become sticky, so use a spoon. The strongest collaboration between crab and Ankimo has fused to create a perfect special move. (This is too delicious) 【spiny lobster】 The miso of the spiny lobster is left as it is, and the body collapses and rides on it. In addition, rape blossoms, citrus fruits, and yuzu are sprinkled on top. Mix the shrimp miso with the sardines and the body. There is no useless seasoning in Kaoru-an, and the scent stands out firmly. It feels good to be entwined with miso, but I don't know the end, and I want to scrape out the contents and continue eating. [Thick roll of tuna] Finely chopped cucumber and ginger are good accents. I want to eat it in one bite, but I can't enter it. [Hassun] The light inside the store will be dimmed. The warm light of the daikon radish stripped from Katsura is dim. Introducing Yassun. It was said that the number of plates is not as large as usual, but the number of 8 inch items is large, but the volume is large. In the foreground is a plum with two flowers, and in the back is Echizen Narcissus. There are many items such as battledore and peanuts, so it is unclear if they match. ・ Plum carrot ・ Plum nose yam ・ Octopus boiled in horse ・ Vinegar lotus root ·Seared burdock ・ Datemaki of peanuts ・ Kumquat boiled in water ・ Black beans stuck in pine, butterbur, winter melon (maybe?) ・ Konbu-rolled eel ·egg ・ Plum jelly ・ Ninpin-zuke (rolled in Senmaizuke) ・ Jibu-ni [Monaka] A combination of foie gras, anpo-gaki and whiskey jelly. Pairing Hamanju Izumi's precious sake. (Oak barrel) The sweetness and sourness of Anpo-gaki are mixed with foie gras, which is just right. I love Manju Izumi's Kijoshu, but this is the first time it has been aged in oak barrels. [Shirako] Perhaps it's a puffer fish milt, and it's browned. Place it on a spoon, squeeze the sudachi, and serve it with nori seaweed. This is made from seaweed from Funabashi, and the scent is stronger than you can imagine. Thanks to Sudachi, I'm married to Shirako. This compatibility is excellent, and the seaweed and milt match so beautifully. It was delicious today and I was surprised. [Fugu pot] Chinese cabbage, green onions, and milt are floating white in the soup. Yuzu is a good accent. The blowfish is ponzu. [Handmade udon] It's Sanuki udon. There is no stiffness and it is relatively soft. A pinch of Japanese pepper worked and the noodles disappeared in an instant. 【meal】 Ice fish, soft-shelled turtle, egg yolk pickled in soy sauce You can put the yolk on the rice that you put on your arm by laying the small seaweed on it. When mixed and eaten, the aromas of ice fish, soft-shelled turtle, and seaweed are mixed and become effective afterwards. 【sweetness】 It is red and white kinton and matcha. The contents of the kinton are the yolk bean paste of lily root and it is perfect. (Matcha was a little thin) This volume, how to show with attention to detail, feelings, good hospitality, creating the atmosphere of the shop and everything was overwhelming, and the satisfaction was very high. I am grateful to have been able to receive a variety of osechi that are difficult to eat, as well as auspicious materials that are only available during this time of the New Year.

I asked a friend to invite me. All the dishes that come out are not cut out, and they are particular about the dishes and arrangements, and it is a dish that conveys that they are really made with all their heart. Even though the taste of seasonal ingredients is alive, I felt the depth of Japanese food, not just the taste of fresh ingredients. Food gives you a fresh impression, doesn't it? When I usually eat at home or in the neighborhood, this kind of food that I sometimes get is really moving. There is a good reason to be called a well-known store. It was a treat.

It's been a while since my friend invited me to visit. Reservation is also difficult There is a period. Shinohara-san hasn't been there too much I was surprised to see my face We laughed at each other. At that moment, a relaxing time flows I enjoyed talking. What I got this time I'm so absorbed in it that I forget to take notes I just focused on photography and food. This day is also the beauty of sight Warmth, with the fun and peace of the four seasons I was fascinated by the customers. Yassun is alive and well. The number of colorful dishes, Recently, the Japanese restaurants that have come out so far It may be few. The end is approaching I'm sorry for everyone This time too, it was a highly satisfying dinner party. Look forward to the next time. Thank you for the treat ^ ^

After coming to Ginza from Shiga, Mr. Shinohara quickly became the top store in Ginza. There is a messed up aura. Mr. Shinohara will explain the food, so maybe the food will be delicious lol With gentle seasoning, you can eat seasonal ingredients. Arrangement is the true value of Mr. Shinohara rather than seasoning. Hassun serving is an art. The cooking course is very well-balanced, and there are many changes in the last meal, which makes your stomach fluffy. I want to go four times a year. I'm looking forward to Mr. Shinohara for each season! ️ It was a treat.