Ginza Shinohara

• 5.0Guan· 2 months ago

  It’s extremely hard to secure a seat, and we had been looking forward to the meal before arriving in Tokyo, and it fully lived up to our expectations. The chef and his team were highly professional, passionate and exceptionally friendly. Despite the language barrier, they made every effort to speak with us, and the atmosphere was warm and lively, with everyone enjoying both the food and the conversation. The chef explained each dish in detail in Japanese, while a member of his team did his best to provide explanations in English. Every course was presented like a work of art and tasted just as impressive as it looked. This was easily one of the finest kaiseki meals I have ever experienced, and the entire evening felt truly special.

• 5.0Table Notes· 6 months ago

  Hidden quietly behind an unassuming entrance in Ginza, this restaurant offers an experience that feels closer to a private performance than a typical dinner. Seats gather around the counter, where the chef works with calm concentration, guiding the evening course by course. The style here follows the rhythm of traditional kappo dining, where guests watch each dish come together in front of them. The menu changes with the seasons, and every plate reflects a deep respect for Japanese ingredients. Delicate appetisers appear first, followed by beautifully prepared seafood, simmered dishes, grilled courses and finally rice to close the meal. Each dish feels thoughtful and balanced, the flavours gentle but precise. What makes the experience special is the atmosphere around the counter. The chef interacts warmly with guests while continuing to work with incredible focus. Watching the kitchen move is almost as captivating as tasting the food itself. It is not a loud or dramatic meal. Instead, the evening unfolds quietly, one carefully prepared dish after another. The kind of table where craftsmanship takes centre stage, and where the memory of the meal stays long after you leave.

• 5.0Ming Chan· 6 months ago

  Akagai sashimi was great, served with a white soy I think? Crab was grilled to a half rare degree, served with sudachi and a Kani miso mix. Orange with grilled shirako, rice and anago was crazy good, never really liked shirako until this I liked the suppon, tasted a bit like a very gelatinous beef rib. Famous foie gras, dried persimmon and butter sandwich, served with a sweet liquor was really great. Never had foie gras like that before. There was a fried anago (extra dish) that smells really good right now, regretting not ordering it. Bit of showmanship with the lights off and sakura decorated plating, surprisingly the most delicious part is the dish at the bottom which is a peppery wagyu uke with bell pepper.

• 5.0Kiki San· a year ago

  Repeat repeat and repeat!!! Everything about Japanese tradition, kaiseki, seasonal, beauty of 6 senses... How so satisfying, and super fullllllllll Thanks for trying your very best to explain everything in English :))) I will be back

Reviews written on Google, not by Supper Social.