Ginza Shinohara

[Sakizuke], which serves the role of a greeting from the chef, captures the guests' hearts with its beautiful presentation. One example is the [Seven Treasures Assortment], a New Years dish that uses seven kinds of ingredients, including sea urchin, abalone, and botan shrimp, which are plated to resemble treasures.

[Hassun] is made from ingredients primarily sourced from the Shiga area that evoke a vivid sense of the season. One of the dishes during New Years includes spotted sardine and La France pear aemono (miso-dressed seafood salad), white sesame tofu salad, egg shinjo (fish-cake dumpling), egg yolk sushi with daitokuji (dried gluten) and mustard, and fried yam and saimaki shrimp.

Ingenuity is used for the grilled [Yakimono] to create an innovative, Shinohara-style dish. In winter, [Grilled Marinated Butterfish Skewers with Fresh Miso-Pickled Daikon Radish] is served to bring in the season's bounties. The plate is decorated with plum blossoms for a colorful touch.

The chef's greeting, "Azura", is a gorgeous dish that captures the hearts of the guests. On this day, in honor of the New Year, the chef serves "Shippou-mori" (Shippo-mori), a dish made with seven ingredients, including sea urchin, abalone, and shrimp, all of which are associated with the seven treasures.

"Hassun" is a seasonal dish that mainly uses ingredients from Shiga. On this day, the New Year's dishes include a salad of small fish and La France, sesame white dressing, egg shinjo, mustard yolk sushi with Daitokuji gluten, and deep-fried shrimp potato and saimaki shrimp.

Shinohara's style is to add a little ingenuity to "yakimono" to make it more original. On a winter day, he serves "Yuan-yaki of bonito with miso-pickled green radish," which is in season. The dish is served in a plum blossom-shaped dish, adding a touch of elegance.