I visited this restaurant for a dinner meeting in Ginza, specifically to try the French appetizers. The highball was served in a Baccarat glass. We enjoyed a potato potage, a tart with white fish, and tomatoes cooked in white wine, along with gougères filled with liver pâté and chocolate sauce, presented in an éclair style. We also had chicken terrine, country-style pâté, a mousse of shrimp and white fish, and smoked chicken, all beautifully presented. The dish was complemented with a beet sauce. The gougères filled with liver pâté and chocolate sauce were particularly interesting and reminiscent of éclairs. The sashimi was served in a stunning dome-shaped ice vessel, crafted over eight hours as a completely custom-made piece. Inside, there was salt-baked bluefin tuna and lightly grilled yellowtail. It was served with Tosa soy sauce, wasabi, and grated daikon. Not only was the vessel beautiful, but the variety of fish was impressive as well. For dessert, I ordered a set that included tofu blancmange served with black pepper and olive oil, today's mousse, and a frozen dessert featuring chestnut ice cream, mixed berries, and white chocolate mousse. Crushed macarons added a delightful texture to the dessert. The charcoal macaron looked sleek, and the lemon paste provided a nice accent. I had a wonderful time with excellent service and presentation. The restaurant also features Rococo, Japan's first luxury beer. The spirit of hospitality was outstanding.

I visited 【Shinto】 in Ginza with a friend. We enjoyed a special time in a sophisticated and modern Japanese space! The first dish, 【sashimi】, was an extravagant plate featuring seasonal fish. Not only was it fresh, but with each bite, we could savor different flavors, making it a truly luxurious experience! The 【appetizers】 were beautifully crafted, with each small dish resembling a piece of art, showcasing the chef's attentive skill. The tomatoes braised in white wine were particularly refreshing and delicious♪ For dessert, we had three types! The "tofu blancmange" was creamy and rich yet finished with a refreshing aftertaste. The "mousse of the day and frozen dessert" had a light texture and a perfect balance. The "bamboo charcoal macaron" had a striking black appearance, but its taste was elegant and impressive! Both the cuisine and service were exceptional, allowing us to fully enjoy a luxurious moment typical of Ginza. I definitely want to visit this restaurant again!

I visited the modern kaiseki restaurant "Shinto" in Ginza! The interior has an elegant and calm atmosphere, almost like a hidden retreat, which heightened my anticipation. First, I tried the sashimi. The seasonal fish was incredibly fresh, beautifully arranged, and it captivated my attention! Upon tasting, the texture was melt-in-your-mouth, and I could fully appreciate the richness of the ingredients. Next came the hors d'oeuvres, a vibrant dish that allowed me to enjoy a variety of flavors on one plate. The chicken terrine was especially delightful! The desserts were also outstanding. The "tofu blancmange" had an astonishingly smooth texture, while the "mousse and frozen dessert of the day" had a gentle sweetness that melted in my mouth. The "bamboo charcoal macaron" was both visually appealing and sophisticated in flavor. Each dish was meticulously crafted, and I had a truly special experience. It was a wonderful time that makes me want to visit again!

Located just a minute's walk from the B6 exit of Ginza Station on the Ginza Line, "Modern Kappou Shinto" is a fusion of traditional Japanese kaiseki and French cuisine. The ambiance is modern, clean, and incredibly stylish. The private rooms feature a large backdrop video and paintings, with artworks that blend Japanese and Western styles, showcasing intriguing depictions like a maiko in front of a Western castle. The concept here is to alternate between Japanese and French dishes, and diners can amusingly choose their chopstick rests from a collection. This time, I selected a playful chopstick rest for my order. ◻︎ **Appetizer Platter** - **Pumpkin Potage**: A light soup highlighting the sweetness of pumpkin. - **White Fish Tartare**: The tartare masks any fishy smells and is complemented by a refreshing lemon base. - **Tomato in White Wine**: Translucent tomatoes with a sweet flavor and smooth texture. - **Mini Éclair with Liver**: A delightful balance of saltiness and sweetness. - **Chicken Terrine**: Packed with concentrated chicken flavor, it offers satisfaction despite its small portion. - **Pâté de Campagne**: A type of pâté made from roasted pork, smooth yet rich. - **Marinated Salmon**: Firm, well-seasoned salmon with a comforting bite. - **Smoked Chicken**: An exquisite dish where the smokiness is distinct and well-expressed. ◻︎ **Sashimi** Served in an ice container that adds an elegant touch, the sashimi includes: - **Bluefin Tuna from Ehime**: Buttery and rich without any off-putting taste. - **Sea Bream from Aichi**: Chewy and pleasantly textured with a well-rounded flavor. ◻︎ **Tofu Blancmange**: Smooth and white, resembling a pudding, it has a distinct tofu flavor complemented by a hint of pepper for an intriguing first taste. ◻︎ **Today's Mousse and Frozen Dessert**: - **White Chocolate and Berries**: A refreshing balance of tartness from mixed berries and sweetness from the chocolate, with a pleasant texture. - **Chestnut Ice Cream**: Rich and creamy, it pairs wonderfully with crispy pastry for a delightful mouthfeel. ◻︎ **Charcoal Macaron**: A striking black macaron, crunchy and sweet, filled with wonderfully aromatic lemon sauce—an experience for both the taste buds and the eyes. This restaurant is highly recommended for those seeking surprises and delight in a dining experience that pays attention to both flavor and presentation.

Modern Kappou is located about a 2-minute walk from Shinto Ginza Station. The restaurant offers a variety of dishes, including an assortment of appetizers, pumpkin potage, a tartar of white fish, gougères filled with cheese, and chicken terrine. To start, we had the pumpkin potage. With just one sip, the rich aroma of pumpkin envelops you, and the saltiness is perfectly balanced. It’s a delicious soup that makes you want to drink it repeatedly. The seasonal pumpkin used in the soup is simply irresistible. Next was the white fish tartar, which offers a refined taste accompanied by a direct hit of the fish's aroma and umami. A slice of lemon enhances its freshness, making it even more delightful. The poached tomatoes were sweet and cooked in white wine, melting in your mouth. The éclair, filled with liver pâté and covered in chocolate, offers a surprising and delightful combination. The choux pastry, made with cheese, balances sweetness with saltiness beautifully. The chicken terrine has a gentle flavor and captures the essence of the chicken, making it an enticing dish you want to savor repeatedly. The pâté de campagne delivers a robust meaty flavor, and enjoyed with beet sauce, it enhances the overall experience. The salmon marinade is refined and intense, perfect for accompanying draft beer. The smoked chicken offers a fragrant aroma, deepening in flavor with each bite, making you look forward to the next dish. The main attraction was the frozen plate made from ice, which took 7-8 hours to prepare and becomes even more beautiful as it melts. The Rauss yellowtail was exceptional; one bite reveals its rich flavor and buttery texture that melts quickly in the mouth. Adding a touch of wasabi cuts through the fat and heightens the taste. The crunchy daikon garnishes the dish, providing both visual appeal and taste. The Ehime-prefecture bluefin tuna had a gentle flavor, with a rich fat content that melts in the mouth, offering an exquisite taste. For dessert, we tried the tofu blanc-manger, which is delicately flavored with sugar, liqueur, and cream, set with gelatin. The tofu aroma and texture are heavenly, complemented by olive oil and balanced with a hint of black pepper, making it deliciously unique. The avant dessert featured a white chocolate and raspberry chestnut ice cream; the raspberry sauce adds a refreshing crunch that is irresistible. The chestnut ice cream is subtly sweet and perfect for repeated enjoyment due to its lightness. Lastly, the bamboo charcoal macarons are wonderfully crispy on the outside while creamy inside; two are hardly enough to satisfy! The private room provides a tranquil atmosphere to enjoy the setting, and there are also table and counter seats available, allowing you to choose the perfect spot for yourself. The artistic ice plate is a must-see—definitely worth experiencing in person!

Today, I visited Shinto, a restaurant that offers a delightful blend of Japanese and Western cuisine. The concept revolves around à la carte ordering. Here is the menu: **Appetizer Platter**: Potato potage, white fish tartare, white wine-stewed tomatoes, gougères, chicken terrine, pâté de campagne, prawn and white fish mousse, smoked chicken. **Today's Sashimi**: Bluefin tuna, Hokkaido yellowtail. **Dessert**: Tofu blancmange, chestnut ice cream, mixed berry white mousse dessert. The appetizer platter was not only visually stunning but also highlighted a variety of ingredients, truly a treasure trove of flavors. The potato potage was smooth, with a mellow sweetness that spread through my mouth, while the white fish tartare offered a refreshing fish flavor. Particularly, the white wine-stewed tomatoes had a refreshing acidity that whetted the appetite, and the prawn and white fish mousse was enjoyed for its fluffy texture. Next came the main course featuring bluefin tuna and Hokkaido yellowtail, served with a light searing. The bluefin tuna melted in my mouth, leaving a rich umami that lingered, while the yellowtail was meaty and had a delicate sweetness from its fat. The light searing enhanced the fish's flavor, creating a simple yet profoundly impactful taste experience. For dessert, I enjoyed chestnut ice cream and mixed berry white mousse. It was not overly sweet and provided a gentle, calming taste that left a wonderful aftertaste until the very end. Overall, the cooking methods used to bring out the ingredients' unique flavors and the meticulous presentation made a lasting impression. It's a place I would love to revisit, where I could spend a heartwarming time.