This is a Japanese restaurant with very high-quality ingredients. All the dishes are very delicately presented and the service is also very good. I really like their salmon sushi and crab legs, which have plump meat.

食材品质非常高的一家日料店，所有的菜品摆盘都是非常的精致，而且服务也非常的到位，非常喜欢他家的三文鱼寿司，还有蟹腿，蟹腿肉比较丰满。

这个店来过不止一次了，味道还是那个味道，没有随着时间出现拉胯的问题，再者这里的学徒还不少，这不，这次又有一个新的了，然而出品还是保持得挺好的，最喜欢这里的米饭，保持了米香的同时，也不会太干太湿，虽然简单，但是却非常考验功力。

I have been to this shop more than once, the taste is still the same, there is no problem of decline over time. Besides, there are still many apprentices here, and there is a new one this time. However, the products are still maintained very well. I like the rice here the most. While maintaining the rice fragrance, it is not too dry or too wet. Although it is simple, it is very challenging to master the skills.

米其林一星餐厅，做的是怀石料理，里面的套餐1800起哦，不过动一下跟的好吃，就连最最普通的海苔饭也很不错哦，馒头做的很好吃哦。可口。

This is a Michelin one-star restaurant that serves Kaiseki cuisine. The set menu starts at 1,800, but it&#39;s delicious. Even the most ordinary seaweed rice is very good, and the steamed buns are delicious. Delicious.

每次去上海迪士尼乐园的时候，一直都是和孩子们一起去这里玩，环境很好，服务态度也是非常的好，感谢商家。

Every time I go to Shanghai Disneyland, I always go here with the children to play. The environment is very good and the service attitude is very good. Thank you for the merchant.

新鲜、高级的食材，精致的烹饪，色、香、味各方面都做到极致。

Fresh, advanced ingredients, exquisite cooking, color, fragrance, taste all aspects to achieve the extreme.

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Positive reviews

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Tokyo Tower

Shinjuku Gyoen National Garden

The food was as expected. Only slightly disappointed with the much anticipated dessert &quot;Chocolate Camellia&quot;. This is a dark chocolate cake in the shape of the Chanel logo flower, which should be more suitable for Instagram. However, the chef served it on a black plate, which completely lost the beauty of the cake, which was a waste. We also received a gift of camellia-shaped chocolate when we left. The service was good, but still far from the perfect service we experienced at the newly opened Alain Ducasse Hotel in Morpheus Macau last year.

Trip Gourmet Awards

One of the Top Fine Dining  in Tokyo

Obviously the environment and service can understand why it was downgraded, but the delicious Kaiseki cuisine provided did not disappoint, especially the performance of the puffer fish dishes was impressive. It is worth trying the few slices of wild goose in the hot pot, which is full of game flavor and should be a dish that gourmets with mature taste buds appreciate! The performance of fish dishes and wagyu sushi is also above the standard! The only thing that is not so special is the dessert, which is a bit ordinary! But you can feel the sincerity of the chef to preserve the original flavor of the precious ingredients and the moderate seasoning and refreshing taste! Compared with Kyoto Kisho, the price is affordable 😆

I like this restaurant the most. Considered the value for the price, and the details. It turns out that the chef really wants to provide the best service to his customers. All the food was cooked to perfection, I really liked it. We went there for lunch and will try again for dinner. The service was also very good. 10 out of 10.

2025 Asia 100 – Fine Dining 

The owner, Fumio Kondo, is 68 years old and a native of Tokyo. He started his career in the culinary world by training at the Yamanouchi Hotel. It is said that because he has a face that is very suitable for Japanese cuisine (physiognomy is also a technical job~), he was assigned by the chef to work at &quot;Japanese cuisine Tempura Yamanouchi&quot; and became the chef at the age of 23. In 1991, he opened an independent store in Ginza, Tokyo and has been there ever since. It feels quite strange that a restaurant is opened on the ninth floor of a building, with a beauty salon and a photography studio upstairs and downstairs. Kondo was a favorite of the late writer Shotaro Ikeba, and it is said that the inscription on the door was also written by Ikeba (but Ikeba-kun died in 1990, this...).

A Japanese food store with very high quality ingredients, all the dishes are very exquisite, and the service is also very in place. I like his salmon sushi very much, and there are crab legs. The crab legs are full.

Trip.Gourmet 2024

Ginza Shinohara

Owner Kondo Mano, 68, from Tokyo, began to enter the restaurant business on the mountain. It is said that because of a long face that is very suitable for making and eating (the face is also a technical work~), the chef was assigned to the &quot;Heshi Tempura Mountain&quot; work, and has been the chef since the age of 23. Since 1991, he has opened a separate store in Ginza, Tokyo. A restaurant is open on the nine floors of a building. Upstairs and downstairs are beauty salons and photography studios, which feels quite strange. Kondo is the heart of the late writer Chibo Zhengtaro, and it is said that the inscription at the door is also from the hand of Chibo (but Chibo Jun died in 1990, this...).

Ginza Ibuki is located in Ginza2-14-62nd Matsuoka Bldg. B1 104-0061, central district of Tokyo, with a simple 5,000 yen lunch. When I opened the self-service door and walked down the stairs, there was a counter. The counter had small space for 7 seats. There seemed to be a private room at the back. After the soup was soaked, the fried sesame tofu was crisp and wet. Soft and elegant sesame tofu. The rubbed sunflower tastes good too. Egg tofu with ziri iri hill, tuna and sardine seasoned soup and fragrant Sansho leaves. I think the taste is easy to understand. Suppon egg tofu is delicious. I thoroughly tasted the soup. It seems to represent the general&#39;s distinctive personality. The smell of the cod baking shop is scattered. Place garlic and saunas on top and add the most mineral-rich salt. The cod has a wonderful contrast between the degree of skin baking and the softness of the body. It also feels like adding flavor. It is a must to eat. Overnight dry Ayu Ayu corn and goya fried overnight, delicious. Enjoy the difference in rice in four stages. First, Ardente a delicious hot tea bowl. Feel the hardness of the rice structure. The fried eggplants of Hamo Kyoto cooked in Kumamoto Tamaru are hard and taste very strong. Two kinds of cooked rice, freshly cooked rice and fragrant food and Jakomittsume properly cooked rice. Finally, sprinkle some Okoge soy sauce and taste the aroma. It is not man-made, but a fine sword. The counter of the dumplings is not fully launched at once, but has a private room, so the start is divided into three stages. When I eat, it is a bit redundant because other smells come in. It is a Japanese lunch, and the taste is clear and understandable.

This Doniniquev Bouchet Tokyo restaurant is a Spanish-style restaurant located in the center of Tokyo and a Michelin-star restaurant.

Ginza Shinohara

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