SHIGEMATSU

Shigeyuki Matsubara layers flavour upon flavour to draw out the individuality of each dish. He creates his sharply flavoursome dashi through extravagant use of dried bonito and tuna shavings. White miso is added to lightly deep-fried oysters and lotus-root dumplings are enriched with beef, creating multi-layered flavour profiles. Matsubara handled the design of the restaurant himself and the original imagination of the chef completes both the cuisine and the interior.

Open-kitchen counter kappō and peaceful hospitality

• Ginza Shigematsu operates as a counter-style kappō (fine dining at a counter) with an open kitchen, letting guests witness the chef's craft up close while maintaining a serene, hospitable atmosphere.
• The restaurant emphasizes a space of peace and hospitality, aiming to create memorable, intimate moments and genuine warmth for diners.

Signature Kamameshi served in a traditional iron/clay pot

• A standout dish associated with Shigematsu is Kamameshi, a classic rice dish cooked in an iron pot, celebrated for its fragrant, expertly textured rice and seasonal flavors.
• Critics and guides highlight this dish as a hallmark of the dining experience, alongside other refined seasonal preparations.

Founder's journey: Shigeyuki Matsubara's path to Ginza Shigematsu (opening 2016)

• Chef Shigeyuki Matsubara was born in Namie-cho, Fukushima Prefecture, trained at a sushi restaurant in Hachinohe, Aomori, and later led a kappo restaurant in Shibuya before opening Ginza Shigematsu in October 2016, shaping a philosophy centered on meticulous technique and hospitality.

Signature Ingredients

• Matsutake mushrooms: A prized autumn mushroom highlighted in Shigematsu's seasonal repertoire. Revered for a piney, earthy aroma and delicate yet robust taste; the restaurant often features matsutake in a classic matsutake mushroom rice cooked in a traditional clay pot, allowing the mushroom's fragrance to permeate the dish.
• Abalone: A luxurious seafood ingredient noted among seasonal offerings; prized for its firm texture and subtle sweetness, abalone elevates dishes with its oceanic depth and is showcased in Shigematsu's seasonal preparations.
• Kamameshi rice (matsutake mushroom rice cooked in an iron pot): A signature dish at Ginza Shigematsu, representing the restaurant's approach to traditional Japanese cooking with modern finesse. The matsutake-infused rice is prepared in an iron pot, creating fragrant, caramelized edges and a comforting, cohesive bowl that embodies the harmony of seasonality, technique, and hospitality.

Tasting Menus

• ¥16,500 Course (8 Items) 大将おまかせコース
• ¥22,000 Course (8 Items) 特別コース
• ¥33,000 Course (8 Items) 季節の特別コース

Notes

• Prices are per person and tax included. Prices may vary slightly by season.