2023.8. Delicious, Fun, Love♡ / Ginza Oishi Butter Tea Tibet is a thin milk tea (Earl Grey) with salt and butter, served at places such as Ginza Oishi. It is the highlight of my meal at "Ginza Oishi"! Toyama Bay White Shrimp and Caviar Goujule♡ A bite-sized dish served by hand, as if in a greeting handshake. The composition includes smoked caviar, garlic chips, onion mousse, and Toyama white shrimp sandwiched in Goujule. The caviar's aroma shines at first, followed by the sweet and savory taste of the white shrimp clinging to the tongue. A captivating flavor. Hokkaido Hadata Sea Urchin Consomme Jelly with Cauliflower Mousse♡ An homage to the specialty of "Hokujotei," the origin of Oishi-san. The consomme jelly, made lighter, more delicate, and softer than usual, enhances the sweetness of the Hokkaido purple sea urchin, while mixing in the cauliflower mousse at the bottom transforms it into a specialty reminiscent of French cuisine. Sautéed Treviso with Beet Sauce and Gruyere Cheese♡ Treviso sautéed vigorously in a frying pan, intentionally creating burnt, well-cooked, and raw parts, with a beet sauce hinting at acidity, expressing the five tastes in one dish. Softshell Turtle Consomme with Somen♡♡ The consomme soup, elevated one tone higher than usual, has a viscosity that clings to the lips. The somen, made with extreme thinness and chewiness, using the branded somen "Kumonosu" from Nagasaki, has a satisfying crispness when bitten into. The added somen in this Softshell Turtle Consomme is surprisingly my favorite for its unexpectedness and flavor. "Ginza Oishi" Hassun♡ This time's hassun, or oburuvalie, includes a ratatouille terrine, ayu potato roll, cucumber sauce, and fromage doted. The highlight is the ayu, unique to this season. It has a flavor reminiscent of ayu, yet also embodies the French essence found in Japanese cuisine's charcoal-grilled dishes. Foie Gras with Mango, Passion Fruit Monaka♡ Made with selected Bulgarian foie gras, combining mango and passion fruit in a long-awaited Monaka. The foie gras' umami blends well with the sweetness and acidity of the fruits, while the Malibu jelly and coconut sablé inside add texture, creating a dish that is both visually stunning and delicious. Prawn and Scallop Ravioli with Bouillabaisse Sauce♡♡ Ravioli filled with prawn and scallop, enhanced with cuttlefish in a bouillabaisse made from Seto Inland Sea seafood. The plump prawn's texture, filled with the sweet scallop's umami, combined with the rich sauce, offers a blissful taste. Not a drop of this sauce should be left behind. Fried Conger Eel with Celery Root Puree and Lemon Beurre Blanc Sauce♡ The crispy fried conger eel with hearty celery root and a light lemon beurre blanc sauce with a touch of Asian-style acidity makes it surprisingly light and enjoyable. Grilled Iwajyuu Pork with Kamo Eggplant and Young Corn♡♡ The bone-in Iwajyuu pork is pan-fried, then finished in the salamander with a smoky charcoal flavor. The pork is dehydrated for two weeks at the restaurant, resulting in a superbly flavorful meat that bursts with each bite. The pork is intentionally prepared to allow the fat to be enjoyed, with a rich sauce made from pork bones, garlic, and ginger that is rich yet light. Watermelon Juice with Lime Granita♡ A refreshing palate cleanser made from juice of the "Luipiena" brand watermelon from Kochi, enhanced with mint and lime. Roasted Lamb with Sun-Dried Tomato and Basil Scent♡ The cut is back meat.

I finally visited Ginza Ooishi for the first time, which I had been wanting to go to. The chef here is as cheerful as portrayed on Instagram. In person, he is very enjoyable to talk to! When asked about the amount of food, I opted for a normal portion. There were 14 dishes, which was a bit overwhelming at first, but the French cuisine was not heavy and easy to eat. The Tai fish pie pasta and the main meat dish were exceptionally delicious! Considering the quality of ingredients used, I think this restaurant is very reasonable. I would love to visit again if I have the chance. Thank you for the wonderful meal!

I visited "Ginza Ooishi" in September for my regular visit. The dishes served made me feel the end of summer and the beginning of autumn. As always, Chef Ooishi and the staff's lively performance filled the 2 hours and 30 minutes with smiles and laughter. The Ginza Ooishi world started with smoked bonito flavored with straw, sandwiched between gruyere cheese and choux cream, with caramelized onion sauce and plenty of smoked caviar. The dish was a delight. The cauliflower cream with purple sea urchin from Rebun Island in Hokkaido and sweet shrimp, topped with consomme jelly, is a classic dish at Ginza Ooishi. The turtle consomme soup, served in a royal-style chawanmushi, was rich and flavorful. The Caprese salad with basil mousse and tomato jelly was a unique and delicious dish. The escargot dish, remade with turban shell and Japanese cockle, was a standout with its light abalone broth soup base. The pasta dish using pasta noodles from Asakusa Kaika-ro, topped with squid, shrimp, and osmotic tomato in Marseille-style bouillabaisse sauce, was harmonious and delicious. The most popular dish from last year, the needlefish pie, was also outstanding. The A4 rank female Wagyu steak from Miyazaki was tender and flavorful. The abalone rice dish was divine, cooked with abalone liver and topped with burnt butter abalone. The curry rice without butter or flour was light and tasty. The fruit palate cleanser featured three types of grapes, white wine jelly, and grape shochu sorbet. The fig tart dessert was also delicious, with custard and sesame cream in tart crust topped with figs. Despite feeling full to the bursting point, the irresistible deliciousness will bring me back again. Thank you for the feast.

It's been a long time since I visited Ginza Ooishi. As soon as I entered the restaurant, Chef Ooishi spotted me from the farthest corner and shouted out, "Welcome, To-san!" with a cheerful voice. The volume of his voice surprised the customer who entered right after me, making them laugh or jump in surprise. Today, all 13 seats were full, and Chef Ooishi managed everything on his own. It's impressive to see him handle this many seats at once. Each dish came with a detailed explanation from the chef himself, and he adjusted the portion size for each customer individually. He was lively, funny, and even jumped around the counter from end to end, almost like a flash. The speed at which he cooked and plated the dishes was astonishing. It's not just French cuisine; it's Chef Ooishi's unique world. This kind of restaurant is truly one of a kind. I was so entertained that I almost forgot to eat. But, of course, I did eat, and each dish had its own unique touch while using high-quality ingredients. The summer venison main course was delicious. For those who have yet to experience Ginza Ooishi, I highly recommend visiting to witness Chef Ooishi's speedy performance, entertaining storytelling, and loud voice. It's a must-visit for those looking for a unique dining experience. Once you enter the world of Ooishi, there's no turning back. Be prepared!

Today's lunch was at "Ginza Oishi" restaurant. They serve exquisite French cuisine that incorporates seasonal ingredients that change every two months. The meal started with a display of ingredients at the counter, including a pasta dish featuring ingredients from Kaikaro, Miyazaki beef sirloin, and figs from Kagawa. The menu also included sea bream tartare, corn soup, and a variety of French appetizers. The main courses included a pasta dish with bouillabaisse sauce, swordfish wrapped in pastry, and grilled summer deer. The meal was accompanied by a selection of drinks and bread. Overall, the experience was delightful and the food was delicious.

The taste was excellent. The atmosphere was really enjoyable. The cost performance was also very good. The head chef trained at Kitajimaya before opening a shop in Ginza. The portion sizes are a bit large, so first-time visitors should be careful.

This is a French course with about 15 dishes, all with generous portions. The Takane corn potage is a must-try, and the flavorful bouillabaisse pasta is excellent. The fish pie with a refreshing sauce is good, but I think it would be even better with bouillabaisse sauce. I enjoyed all the dishes and look forward to the next visit! 😊

I had been interested in this French restaurant for a while, and the style of eating at the counter was new and interesting. As soon as I entered the restaurant, I was greeted warmly, just like when you go to a sushi restaurant. The chef was very talkative and created a relaxed atmosphere. I knew beforehand, but the amount of food was really large! And it was very delicious. It's a course where even for the average woman, it's difficult to eat everything until you're full. However, you can adjust the amount at the beginning or during the meal, so it's okay for women too. There were also people dining alone, and even when alone, you can enjoy the meal while chatting with the chef. I received a souvenir at the end and left the restaurant satisfied. I definitely want to visit this restaurant again.

In September, Mr. Oishi's meal featured dishes such as chilled corn soup made with corn grown in the highlands for a limited time, a savory and refreshing swordfish pie, favorite sazae shellfish grilled in a pot, hand-cut pasta, and abalone rice that perfectly matched bitterness and umami with butter. It was a very enjoyable meal. Despite the light season, I am full. Today's menu included butter tea caviar, bonito, gujeol cauliflower mousse, kitamurasaki sea urchin, consomme with summer vegetables and horse mackerel salsa, corn galette with garlic mayonnaise sauce, and a variety of appetizers such as a jelly platter, Biwa Lake ayu fish, caprese, and pate de campagne. There was also pasta with kai-karo fish, bouillabaisse, a swordfish pie with Thai fish mousse, cucumber, tomato, and herb sauce, roasted venison with fried eggplant and banana, Luna piena palate cleanser, charcoal-grilled Miyazaki beef sirloin with lime and lemon sauce, and abalone rice. For dessert, there were five types of grapes, Chardonnay jelly, figs, sesame cream, and custard cream.

This is my 4th visit. As always, the ingredients are amazing. The portions are huge, which might be overwhelming for first-timers. However, the flavors are meticulously crafted, ensuring quality along with quantity.

Ginza Oishi Food Log 4.34 Silver Award. Simple and direct, interesting pig feeding French cuisine, most dishes are worth 75 points. Mr. Dashi said that he is a country person, so he only values ​​working hard, learning to cook, creating a relaxed atmosphere, and valuing the experience of people eating. In recent years, the tag "difficult to make a reservation" has gradually emerged, and some people may blow away the difficulty of making a reservation saying "it's not delicious" or "I don't understand". Compared to those who just love to eat, the vanity of the "foodie" seems to be in the poor itself. Have a happy day where you can meet everyone. My comments are all from Google Translate.

One of the top French restaurants in Japan! I had the pleasure of visiting Mr. Oishi. It seems that this menu will be available until mid-October 2023. The lively service and the impressive performance of cutting meat with a saw right in front of you were fantastic. And of course, the taste was absolutely exquisite!

After enjoying a lobster dish, I finally managed to make a reservation at a French restaurant I had been eyeing for a while. This was my second time having French cuisine, and this time I wanted to experience a more entertaining and fun dining experience. I did a lot of research beforehand and arrived at the restaurant feeling very hungry. The incredibly delicious dishes and the fantastic talk by Chef Oishi kept me entertained for about 2 and a half hours. I was worried about the portion size, but it was just right for me, equivalent to about 30 plates at a conveyor belt sushi restaurant, which was perfect. The regular customers were making reservations for their next visit on the spot, and it made me wish I could become a regular at this wonderful restaurant too.

Just a 2-minute walk from Ginza-itchome Station, "Ginza Oishi" is a famous French restaurant established in 2019 (Reiwa 1). The owner trained at the renowned restaurant Kitajimaya before opening this establishment. The French cuisine here is hearty and delicious, without any pretentiousness. The menu on the day of visit included butter tea, white shrimp mousse, cauliflower cream consommé, grilled trevis, somen noodles in snapping turtle consommé soup, an assortment of appetizers, ravioli, fried conger eel, sautéed pork, watermelon juice, grilled lamb, swordfish risotto, curry rice, peach melba, and dessert. The reviewer was highly satisfied with the quality and quantity of the food, as well as the surprisingly reasonable pricing. The hospitality of adjusting portion sizes based on appetite was also appreciated. The atmosphere inside the restaurant was calm and pleasant, and the experience of enjoying delicious French cuisine without any dress code fuss at the counter was delightful. The reviewer plans to make reservations and visit again in the future.

I understood the character of Oishi-san, the lack of volume in the overall course, the variety of high-quality ingredients, and the high entertainment value of the cooking process, making it a restaurant with many weapons. While there were some points of concern such as the presence of the sauce, the presentation, and the cooking level, the weapons mentioned above quickly overshadowed them, and before I knew it, my satisfaction level was high. However, focusing solely on the taste, there wasn't a single dish that I found delicious, which was disappointing. The conger eel tempura was too tough to cut with a knife, which was a bit of a letdown. The only exception was the curry at the end, which was memorable for not using the aforementioned weapons. The gentle, nostalgic, and mellow flavor was a pleasant surprise.

It has been 20 years since I last had French cuisine, so I don't know much about it, but the value for money of getting 15 dishes of this level at this price is amazing. The ingredients are good, the cooking is perfect, and each dish exceeds expectations. The course composition is excellent. There is no strict dress code or manners, so anyone can enjoy high-class French cuisine. Even though I was a first-time visitor, I was seated right in the middle of the counter and was able to chat with regular customers, making it a fun time. There was a clear explanation for each dish, and my knowledge of food increased. If there had been a dish with the best taste I've ever had, I would give it a 5.0 rating. Thank you for the meal. I will come again.

The sautéed pork and grilled lamb were impressive. The first main dish, the swordfish risotto, was warm and full of swordfish flavor, making it the perfect ending. There were a few things in the first half that caught my attention, but overall, the dining experience felt immersive, like being in a theater, and I could truly feel the chef's passion. Thank you for the meal!

[Revisit] Classic French cuisine with a touch of Japanese essence. Summer dinner at Oishi Theater in July 2023. The evening starts with a lineup of ingredients. I asked for a smaller portion for myself. Seasonal white shrimp and jun-sai. The speciality turtle soup served with somen noodles for a summery twist. The summer French appetizer platter includes a unique dish of ayu fish wrapped in finely sliced potatoes. The charcoal-grilled Iwajun pork is beautifully fatty and delicious. Swordfish with Americaine sauce and risotto, served with extra soup on the side. The Peach Melba dessert is presented in a captivating way. With a total of 15 dishes, the meal is full of energy from start to finish. A unique blend of French cuisine with Japanese elements, in a casual and inviting atmosphere. A place where one can easily develop a love for French cuisine and catch a glimpse of the world of French dining.

I was taken there and had a great time✨ The chef is friendly and down-to-earth, making the restaurant a relaxing place✨ The variety of dishes is overwhelming but each one is incredibly delicious❤️ I forgot to take photos because I couldn't resist eating (lol) However, the prices are on the higher side, so I probably won't visit unless for a special occasion. It was a wonderful experience✨

"Ginza Ooishi" is a place I visit regularly. Not only is the food delicious, but the attention to customers, hospitality, service, and explanations of the dishes and their origins make it the pinnacle of theatrical French restaurants. Today, I had a delightful 2.5-hour experience filled with smiles and laughter, starting with a refreshing 'Sarashu!' The dishes featured summer Japanese ingredients prepared in a French style, making them light and easy to enjoy. The cauliflower cream with Hokkaido Nemuro sea urchin and consomme jelly was a standout, transitioning from a Japanese to French flavor profile as you mixed in the cream. The grilled Treviso, a vegetable similar to red cabbage, was intentionally charred to bring out bitterness and sweetness, creating a delicious contrast. The turtle consomme soup with somen noodles was a unique creation, with somen being the staff's favorite choice among various noodles. The foie gras, mango, and passion fruit medley was another highlight, featuring coconut as a refreshing accent. The Italian ravioli filled with shrimp and scallop mousse in bouillabaisse sauce was the richest dish of the course. The Iwate Iwajun pork sauté, which the chef claimed to be the most delicious, was indeed exquisite, along with the regular pork sauté. The palate-cleansing peach Melba dessert, a 70-year-old French classic, was a delightful combination of peach compote, pistachio ice cream, egg yolk and white wine sauce, and framboise sauce. Thank you for the wonderful meal. Today's menu included: - White shrimp, gelee, cherry shrimp chips, smoked caviar from Toyama Bay - Cauliflower cream, Hokkaido Nemuro sea urchin, consomme jelly - Grilled Treviso from Italy, beets, cauliflower, and Gruyere cheese sauce - Turtle consomme soup with somen noodles - Assorted appetizers - Foie gras, mango, passion fruit, and coconut sablé medley - Ravioli filled with shrimp and scallop mousse, bouillabaisse sauce - Fried conger eel, celery root, citrus, herb white sauce, buerre blanc sauce, herb salad - Iwate Iwajun pork sauté, fat sauté, fried Kyoto eggplant and young corn - Niigata Ruby Moon watermelon, mint, lime sherbet - Grilled baby lamb, fat roll, mushrooms, shallots, pixel stuffing - Tokyo Bay beltfish risotto - 13-item curry rice - Peach Melba (peach compote, pistachio ice cream, egg yolk white wine sauce, framboise sauce) - Fukuoka Yame tea crème praline, financiers, nut aroma"