Dinner @ Ginza Shinohara 銀座 しのはら (Tokyo, Japan)

December 29, 2018 in Japanese

To dine at Shinohara was a ‘dream come true’ for me. Actually, to dine at any of the highly-rated restaurants in Japan is a ‘dream come true’ for me. Am always grateful when it happens.

So I got to know about Shinohara back in early October 2016 through a Japanese instagrammer. At that point, Shinohara had just relocated to Tokyo; Renaming themselves Ginza Shinohara from Shinohara Mikumo. Called them in mid October 2016 to make reservation for my November 2016 trip, but was told they were fully booked till December 2016. And to be really honest… Since then, I gave up all hopes of being able to dine at Shinohara in my next trip (which could only happen 1 year later, earliest) because they were gaining immerse popularity at an exponential rate. Even gaining 1 Michelin star in less than 1 year of operation. If even the Japaneses found it extremely difficult to book, what about me (a tourist)?

But I guess one shouldn’t give up. With plans to return to Tokyo in January 2018, I got my hotel concierge to call Shinohara in August 2017. But despite the 5 months advanced planning, I was given the bad news that they were fully booked. That’s when I decided to give it another try and asked my hotel concierge to check their availability for February. And with a stroke of luck, I was fortunate to secure a slot for early February 2018. And with that, I adjusted my travel dates to work around my Shinohara reservation. Got to admit I am a real hardcore.

  

For my 8.30pm reservation, I reached the place at 8.25pm. Upon entering through the entrance, the staff took my coat before directing me to my seat. And I noticed the restaurant could sit up to 8 customers in one seating.

The staff knew I was a non-local. So while everyone was settling down, (what definitely seemed to be) the sous chef came up to me and apologetically informed that they speak very little English. But they were too humble, honestly. Their grasp of English was pretty good. I understood them well. And once everyone was ready, chef-owner Takemasa Shinohara kick-started dinner by giving a short speech. I didn’t understand a word of it cause he said it in Japanese, but I assumed it must be his introduction to welcome everyone. And with that, I commenced my ¥23,000 dinner with:-

1) Japanese tea (ocha) (above)

2) Dish #1 (above) – Japanese spotted prawn (botan ebi) and ark shell clam (akagai) sashimi, kelp (kombu) and flower in dashi-vinegar sauce.

Just as we finished our sashimi dish, a staff went round with a bowl of live river fish (moroko). He tried to introduce the fish to me in English but ended up speaking Japanese. And it was cute because head chef Shinohara san and the sous chef were watching him from the counter. Just like how parents would peer through the window to watch their child during their first day at school. So when they heard him speaking in Japanese, they laughed and teased him with “moroko fish?” And that’s also when sous chef stepped in like a bigger brother and helped him out by telling me it’s river fish. And yes… No surprises that I was really liking the fun, relaxed ambience, and the chemistry within the team by then.


3) Dish #2 (above) – Milt (shirako) wrapped with tofu skin, in soup with grated winter melon (I think that’s what it was since it didn’t taste like grated radish) and yuzu.

4) Dish #3 (above) – Sashimi assortment of Spanish mackerel (sawara), flat fish, lean tuna (akami), medium fatty tuna (chutoro), and abalone.


5) Dish #4 (above) – Monkfish liver (ankimo) and crab on rice. And we were told to mix everything up. So, so good!


  

6) Dish #5 (above) – I didn’t manage to catch the name for most of the ingredients, but the plating was gorgeous. And for the pigeon, it was prepared at the grilling counter that’s visible to all. So I got to watch the entire process of grill-marinate-grill by sous chef.

7) Dish #6 (above) – DIY handroll with pickled radish, minced tuna and sesame seeds


8) Dish #7 (above) – Persimmon and foie gras sandwiched between wafer biscuit (monaka).

9) Dish #8 (above) – And the river fish made a returned appearance! Charcoal-grilled river fish (with accompanying vinegar sauce) and soft-shell turtle, and pickled radish which tasted more like pear to me. Haha. But it was not any plain radish. I initially thought they served 2 pieces because I noticed it was sliced. But when I picked it up, I realised they introduced a slit to smeared something within. I liked their attention to taste!

10) Dish #9 (above) – Soba.


11) Dish #10 (above) – Duck soup with sliced duck, meatball, mushroom, tofu and vegetables.


12) Dish #11 (above) – Claypot rice with crab. And it was a sight to see the entire team working together on the crabs to remove its flesh from the shells. Such great teamwork! After which, head chef Shinohara san went on to mix the freshly extracted crab meat with sea urchin and rice. Urchin sauce and seaweed flakes were further topped to the individual portions. And this was brilliant! I loved it so much.

  

13) Dish #12 (above) – Egg porridge.


14) Dish #13 (above) – Japanese confection (wagashi) of white bean and matcha filling.

15) Matcha (above)

Dinner was really fun. The dishes certainly lived up to all the raves I read on Instagram. And I really liked the friendly atmosphere which head chef Shinohara san created in his restaurant which allowed everyone to join in the group conversation and laugh at jokes together. Head chef Shinohara san looked stern but had a warm heart and a beautiful smile. Keke.

A male customer seated 2 seats from me was very fluent in English and became the unofficial translator. And head chef Shinohara san was noticeably less shy halfway through dinner; He made the effort to initiate conversations with me despite his broken English and without the help of our unofficial translator. It was really cute and I really appreciated it.

But as a solo diner, I also found myself needing to find stuff to do in order to kill time in between the dishes. At Shinohara, the preparation of food was an art itself so it’s done at the counter in front of customers. Since most customers came in groups, they would pass time by chatting. But I didn’t had much to do because there was no (mobile phone) signal at the restaurant which was located in the basement of the building. Sob!

Would I recommend Ginza Shinohara? For sure! It’s a must, although securing a reservation at this 1 Michelin star restaurant is a challenge in itself.

GINZA SHINOHARA 銀座 しのはら
Habiulu Ginza II, 2-8-17 Ginza, Chuo, Tokyo, Japan (東京都 中央区 銀座 2-8-17 ハビウル銀座2 B1F)
+81 3 6263 0345, Tablelog
Overall: 9
Opening hours:-
Food/Beverage: 9
Mon – Sat : 17:00 – 23:00
Ambience: 9
Value: 8
Service: 9
* Closed on Sun

Lunch @ Aoyama Jin 青山 仁 (Tokyo, Japan)

December 25, 2016 in Japanese

Got to learn about Aoyama Jin through @little_meg_siu_meg‘s instagram. And thinking that we should also try the not-as-recognised restaurants (You know… Like non Michelin-starred), my IGGF (InstaGram GirlFriend) and I decided to make reservation for lunch. And it certainly boasted our morale when they accepted our overseas reservation!

During the tele-conversation, we were asked to decide our course. And we chose ¥10,000 over ¥5000 and ¥8000. I was ready to splurge lah. However, the con was that we had to order the same menu as a group. So my IGGF had to splurge with me.

We arrived at Aoyama Jin on a bright Friday afternoon, at 12 noon sharp. And it was off to a very good start as we were impressed with its exterior. Upon entering, a lady in kimono greeted us and brought us to our private room. We were intially disappointed we weren’t allocated counter seats, but having a room to ourselves turned out to be a real blessing in disguise. We were able to take as many photographs as we wanted. Keke. And with that, we started our lunch with:-

1) Dish #1 (above) – Scallop and crab topped with (mixed) vinegar sauce. And what looked like caviar wasn’t caviar. It’s actually beans!


2) Dish #2 (above) – Grilled sesame tofu, served with sauce of sesame and arrowroot starch.


3) Dish #3 (above) – Soup. With dagger tooth fish and mushroom.

4) Dish #4 (above) – Thread-sail filefish (kawahagi) sashimi and its liver (kimo). And we were blown away by the plating; Served on a diamond-looking glass plate, with a maple leaf placed between the glass plate and black plate.


5) Dish #5 (above) – Spanish mackerel sashimi with its skin lightly grilled.


6) Dish #6 (above) – Sea cucumber roe and ginkgo nuts on glutinous rice.

7) Dish #7 (above) – Fried breaded matsutake mushroom. I knew it was the season for matsutake mushroom, but I wasn’t expecting it to be part of our kaiseki (traditional multi-course) course. Also known as pine mushroom, it’s nicked as the world’s most expensive mushroom due to the rare conditions under which it grow; At the base of pine trees between 20 to 60 years old. However, the number of matsutake mushrooms harvested in Japan has decreased sharply due to the introduction of a bug that kills the trees they grow under. And this was really unique. Its texture was… Creamy? So glad I managed to try such a prized item.

8) Dish #8 (above) – Half beak fish and physalis.


9) Dish #9 (above) – Fried tofu with braised duck. I was surprised to see duck on the menu cause it’s definitely one of the lesser seen meat in Japan. And this was done very nicely. I especially like the sauce.


  

10) Dish #10 (above) – Chef Fukui san came to our room personally with a big casserole (土鍋ご飯の炊き方). And he removed the wooden lid to show us the prized rice within. Unfortunately, we weren’t able to know where the rice was from due to language barrier. Though a search on instagram showed it’s 金沢コシヒカリ新米 (I hope I copied it correctly). And with hand gestures, we told chef Fukui san we only had space for small bowl of rice. And after noticing his attention to details with the past dishes, we couldn’t help but also notice how nicely chef Fuki san had shaped the rice in our bowls. Even if it was non-intentional. Although we were a little disappointed our rice was served plain. Ie, non-flavoured. Others had corn or soy bean (edamame) with their rice in the casserole as seen from pictures on instagram before our actual visit.


  

11) Dish #11 (above) – Sake pudding, chestnut ball and a cup of green tea (matcha).


12) Dish #11 (above) – And as we made payment for our meal, the staff presented us with a paper bag. And in it was 6 rice balls (onigiri). We weren’t expecting 6 because we were positive there wasn’t that much rice left in our casserole. And of course, it’s unlikely we would be given plain rice ball. Chef Fuki san had generously included tuna within.

We were very impressed with our dining experience at Aoyama Jin. Chef Fuki san paid a lot of attention to the little details. Not just to the plating of food, but also to the interior design of the place. We noticed leaves placed within the light housing on the ceiling, etc.

Would I recommend Aoyama Jin? Certainly.

But do be mindful of the time. We got so carried away with taking photographs of our food that our lunch stretched from 2 hours to 3 hours. Yes. It’s that easy to get carried away in front of beautifully plated food.

AOYAMA JIN 青山 仁
3-9-1 Minamiaoyama, Minato, Tokyo, Japan (東京都 港区 南青山 3-9-1)
+81 3 6721 1131, Website, Tablelog
Overall: 8
Opening hours:-
Food/Beverage: 8
Mon – Sat : 12:00 – 15:00 (Lunch)
Ambience: 7
Mon – Sat : 18:00 – 23:00 (Dinner)
Value: 8
Service: 8
* Closed on Sun