The absolute signature of Chef Shinohara and one of the most photographed dishes in the world. The course features up to a dozen tiny, technically perfect bites—including seasonal seafood, mountain vegetables, and traditional pickles—arranged on a large platter with fresh flowers, branches, and seasonal decorations. Reviewers consistently praise its incredible visual beauty and the perfect balance of flavors and textures. It is a benchmark for the start of an elite Kaiseki meal, showcasing the chef's artistic and culinary range.
Tips from diners
Take your time with this course! Every bite is designed to tell a story about the current month in Japan. The seasonal decorations change every few weeks, so there is always something new to see. It's the most artistically presented dish in Ginza.
A study in land and sea umami. High-quality abalone is steamed for hours until it reaches a perfectly tender consistency, then paired with succulent slices of charcoal-grilled duck loin. It is served with a unique sauce made from the abalone's own liver and savory duck juices. Reviewers highlight the incredible depth of flavor and the soft, buttery texture of the aged meat. It is a favorite for those wanting a bolder and more innovative meat course.
Tips from diners
This is non-negotiable! The liver sauce is remarkably rich and perfectly complements the fatty duck. Try the first bite with just a touch of the provided salt to highlight the sweetness of the black pork (wait, abalone!).
A clever and surprising fusion course that provides a bright acidic lift between the savory sections. The crispy monaka wafer is filled with a silky, savory foie gras mousse and a potent hit of fresh passion fruit. Reviewers praise its incredible textural contrast and the perfect balance of salty-sweet flavor. It is widely cited as the best 'modern' Wagashi in Tokyo.
Chef Takemasa Shinohara's namesake restaurant is a study in modern Kaiseki sophistication. Originally from Shiga prefecture, Shinohara-san has brought a bold, rustic energy to the often-stiff Ginza food scene. The restaurant is celebrated for its 'Hassun'—a multi-layered appetizer course that represents the Japanese landscape—and its commitment to using rare, wild ingredients from his home region. It is widely cited as one of the most innovative and visually spectacular dining experiences in Asia.
Reservations are mandatory and released 60 days in advance on TableCheck. They are extremely difficult to secure—your best chance is through a high-end concierge service. It's one of the most sought-after tables in Asia.
The restaurant is located in the basement of the Hizashi building. It's a quiet, serious space designed for a focused dining experience. Smart-casual attire is expected—jackets are recommended for gentlemen. The counter is the best place to sit to watch Chef Shinohara work.
The service is remarkably attentive but formal. Don't be afraid to ask questions about the ingredients—the staff are very knowledgeable, though English might be limited. Chef Shinohara's presence is commanding but welcoming.
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