Ginza Shinohara

The vibrant and rustic menu is a miracle created by the chef’s journey. It intertwines the elegance of Japanese cuisine that reflects the changing seasons with the nostalgic flavours of country cooking. The appetisers echo ancient traditions, while boar and bear meat convey the satoyama culture. The Koka rice is cooked in a Shigaraki earthenware pot. What you get is the result of his childhood in Shiga and the skills he honed in the Kansai region.

Seasonal Ingredient Focus

• Ginza Shinohara emphasizes the use of seasonal ingredients sourced from all over Japan, showcasing the best of each season in their dishes.

Innovative Presentation

• The restaurant is known for its visually stunning presentations, such as serving sea urchin somen in an ice bowl, which enhances both the aesthetic and sensory experience of the meal.

Fusion of Tradition and Modernity

• Chef Takehiro Shinohara blends traditional Japanese cooking techniques with innovative ideas, creating a unique dining experience that respects culinary heritage while pushing creative boundaries.

Signature Ingredients

• Sea Urchin: A luxurious ingredient often featured in dishes like the sea urchin somen served in an ice bowl, showcasing its rich flavor and delicate texture. Sourced from coastal regions of Japan, it is prepared to highlight its natural sweetness.
• Foie Gras: A standout ingredient in several dishes, including the innovative foie gras rolled tuna. This rich delicacy is prepared with a balance of flavors, making it accessible even to those who may be hesitant about its traditional presentation.
• Abalone: Known for its tender texture and umami flavor, abalone is often included in the seasonal dishes, reflecting the restaurant's focus on high-quality, fresh seafood sourced from Japanese waters.
• Matsuba Crab: A seasonal delicacy that is celebrated for its sweet and succulent meat, often featured in hot pots or as part of the kaiseki course, emphasizing the restaurant's dedication to seasonal ingredients.
• Hamo (Conger Eel): A traditional ingredient in Japanese cuisine, particularly in summer, hamo is prepared in various innovative ways, showcasing the chef's skill in elevating classic flavors.
• Wild Boar: Featured in hearty dishes like hot pots, wild boar offers a unique flavor profile that reflects the rustic, nostalgic elements of country cooking, a hallmark of Chef Shinohara's culinary style.
• Soba Noodles: Often served as a comforting finish to the meal, these noodles are made from buckwheat and are a staple in Japanese cuisine, highlighting the restaurant's commitment to traditional techniques and flavors.

Tasting Menu

• Chef's Choice Course: ¥23,000
• Chef's Selection Course: ¥35,000

Signature Dishes

• Example Dish: ¥38,000