On a normal day at 6:30 PM, I reserved the Chef's Choice course for ¥36,000. In the past, there were other options available, but now it's Chef's Choice only. The price alone indicates that this is a high-end restaurant. I made the reservation through Pocket Concierge. The restaurant only has a counter and today there were only four customers. It can accommodate up to six people, but since the owner operates the restaurant alone, he mentioned that it would be difficult to handle six customers at once. Therefore, if reservations are made for two groups of four people, the restaurant will be exclusively reserved for them. This means that even with just four people, you can have a private dining experience, making it perfect for special occasions. The owner cooks right in front of you and explains each dish. From the appetizers to the dessert, everything was delicious and the restaurant was fully booked. There were luxurious ingredients such as abalone, soft-shelled turtle, and sea cucumber, but it's not just about the quality of the ingredients. Each dish is meticulously prepared, bringing out the best in the ingredients. It seems like there are many regular customers, but even as a first-time visitor, you will receive attentive service. I would like to visit again for a special occasion in a different season.

A restaurant located on Namiki Street in the direction of Ginza Ichome. The head chef, Shibuya-san, serves surprising dishes with rare ingredients and unique presentations that cannot be experienced in other Japanese restaurants. - Fugu sashimi with warabi, na no hana, boiled kogomi, and kan zuru miso. The fugu has a strong flavor with a good texture. - Grilled Matsuba crab legs. The surface is lightly grilled, bringing out a strong sweetness. The delicate fibers and clear flavor are outstanding. - Abalone with grated yam, liver, and kwa. The abalone is firm and pairs perfectly with the grated yam. - Fugu tempura. Juicy and flavorful, a delightful dish to eat. The bitterness and comforting taste of the accompanying butterbur sprouts are excellent. - Karasumi mochi from Sasebo. - Matsuba crab and fugu shirako. Incredibly creamy with a spread of crab aroma in the mouth. - Crab miso soba. Soba noodles served with crab miso and crab meat. Made with 100% buckwheat flour from Hokkaido. Excellent in texture, throat feel, and flavor. - Soba and strawberry daifuku. Unforgettable splash of strawberry in the mouth. The temperature and sweetness of the red bean paste are exquisite. It's always exciting to see what will be served next. A fun restaurant that pleasantly surprises with each visit.

We are introduced to this restaurant once a year by our business partner, and this visit marks the fourth time. The menu varies each time depending on the seasonal ingredients, and this time it mainly featured blowfish and fish dishes. We enjoyed a meal of fish dishes, soba noodles, blowfish, dessert, and even received a souvenir. Thank you for the delicious meal.

I usually don't give reviews like this, but this is my first post. I have probably visited about 5 or 6 times, and each time the food has exceeded my expectations. It has become a hidden gem in Ginza that is now fully booked a month in advance, but whenever I have a special occasion or want to invite someone important, I always choose this restaurant. The dishes are rich in seasonal flavors, the colorful plates are visually stunning, the cozy atmosphere of the restaurant, the calm and humble personality of the chef, and of course, the skill of the chef and the sommelier in choosing the perfect wine to pair with the dishes - there is no word other than "trust" for the master's palate. I cannot make witty conversation or visit frequently due to my low salary, but I feel sorry for being a less frequent customer. I will definitely visit again when I have the chance. I hope they continue to aim higher, and I believe they will, so I have given a strict review, but please forgive me.

Ginza "Oryouri Shibuu" - This time, I had the opportunity to visit thanks to a fortunate connection. The restaurant is located on the B1F of a building in Ginza. Just a short walk away, the hustle and bustle of the city disappears, and you are suddenly transported into a surreal world. The seating consists only of a counter, allowing for a close proximity to the owner, Mr. Shibuya. The height of the counter matches that of the cutting board, allowing for a close-up view of Mr. Shibuya's beautiful and meticulous work. The dishes were truly impressive - using ingredients in their purest form and prepared with great care. The temperature, the coldness, the aroma, the delicate broth, and sometimes the intense umami flavors all appealed to the senses in a way that exceeded expectations. I was captivated by Mr. Shibuya's every move and gesture, and before I knew it, over 4 hours had passed. The only regret this time was that I am not good with alcohol, so I couldn't fully enjoy it. Mr. Shibuya holds a qualification as a wine sommelier, so I look forward to enjoying the alcohol in moderation next time to complement the dishes. Thank you for the luxurious experience. The souvenir was also excellent. Thank you for the feast.

A restaurant located along Namiki Street in Ginza 1-chome. I revisited this place as I was deeply impressed when I visited last year. In a time when it is becoming increasingly difficult to secure reservations at highly renowned restaurants, it is reassuring to have a place where you can easily make a reservation and enjoy a delicious meal. The attitude of the head chef, who wholeheartedly engages with regular customers in front of him, is admirable. - Smoked salmon and shrimp roll with kelp jelly: A roll of smoked salmon and shrimp wrapped in kelp, served with sea urchin. The jelly adds a refreshing touch to both the appearance and taste. - Somen noodles: Somen noodles with okoze fish, creamy eggplant, and matsutake mushrooms. The flavor of myoga is exquisite, and the fire-grilled okoze is fluffy and well-infused with the broth. - Sashimi: Soft-boiled octopus, white shrimp marinated in miso, and abalone with liver sauce. The abalone is large with outstanding texture and flavor, reaching an unprecedented level of taste. - Grilled rock oyster marinated in miso: The perfectly grilled oyster retains its umami flavor and tenderness, served with Japanese chili pepper. - Omi beef Chateaubriand: Sukiyaki with matsutake mushrooms. The taste lives up to its appearance. - Matsutake mushroom rice: Delicious when topped with sukiyaki sauce. It brings a sense of happiness by evoking the season. - Sweetfish soba: Warm soba inspired by herring soba. The balance of the broth's umami and sweetness is excellent, and despite being a warm soup, the firmness of the soba is carefully calculated. - Soba noodles: Buckwheat soba with a good aroma and smooth texture. - Warabi mochi: Enjoyed with fig compote. The ingredients are luxurious, and the presentation is beautiful. The sommelier head chef also provides wine pairings with the dishes. * As of August 2021, it is a restaurant in Ginza that is highly respected if you know about it.

The meal of the day started with a vinegar dish of melon, turban shell, and water shield. The leftover melon was blended into a juice. The thick beef tongue, cooked slowly with buckwheat husks, was delicious with a great texture and sweetness. The soup contained conger eel, Kamo eggplant, myoga, and yuzu, with a base of dashi made right before serving using freshly shaved bonito flakes. The sashimi was olive flounder from Chiba, served with skin and fin. The dish was accompanied by red grated daikon made with Kirin mountain sake lees, to be dipped in ponzu sauce or enjoyed with salt and vinegar. The meal also included pressed sushi of olive flounder in a rice dumpling, homemade whale bacon, and salt-grilled eel. The eel was cooked with a perfect balance of flavors, served with a sauce made from the bones and head. A dish called "Sanbetan" was prepared, consisting of soft-shelled turtle, sea cucumber, and rice cooked in a bamboo tube for five hours over charcoal. The dish was rich and indulgent. Abalone liver soba was served with Saga seaweed tsukudani. The meal ended with eel sushi, but the portion was too generous to enjoy it. The restaurant is a small establishment run by Chef Shibuya, who previously worked at a favorite restaurant, "Wine and Kaiseki Japanese Cuisine" in Ginza, as the head chef. The intimate setting seats only 6-7 people, with Chef Shibuya handling everything from cooking to serving. The meal costs 24,200 yen per person, offering authentic Japanese cuisine with creative touches like salted cod sashimi, fugu soup with seared fins, and fugu shirako with crab. The chef also uses high-end ingredients like soft-shelled turtle, sea cucumber, Chateaubriand, matsutake mushrooms, and sansho pepper. Chef Shibuya enjoys making soba noodles, and guests can request them as a finale or opt for other options like mixed rice. A wine enthusiast, Chef Shibuya has a selective wine list and exclusively offers sake from Kirin mountain brewery in Niigata.

A restaurant located underground near the first block of Ginza Street. The interior has a crispy Japanese-style design. The head chef, Mr. Shibuya, is very friendly and the course meal is enjoyable. This day, they had mantis shrimp on the menu which I was looking forward to. - Kegani (horsehair crab) ☆ First time this year. - Fugu (blowfish) prosciutto with figs ☆ Surprisingly delicious. The saltiness of the fugu prosciutto and the slight sweetness of the figs are exquisite. - Eel and chrysanthemum spring rolls ☆☆☆ Incredibly delicious. The crispy texture of the spring rolls paired with the eel is amazing. The bitterness of the chrysanthemum adds a perfect touch. - Shabu-shabu of turnip and mantis shrimp from Seigoin ☆ The crunchy texture of the mantis shrimp is delicious. The turnip is crisp and sweet, a perfect match. - Soft-shelled turtle simmered in sansho pepper and ankimo (monkfish liver) - Bora fish milt, karasumi (bottarga), and mantis shrimp gratin ☆ Creamy and flavorful with the richness of the fish milt and the saltiness of karasumi. A true Japanese-style gratin. - Soba noodles ☆☆ Soba with a strong texture. The walnut sauce is rich yet refreshing, incredibly delicious. - Kegani (horsehair crab) rice dish ☆ Served with salmon roe, seaweed, and green onions. Flavorful and satisfying. A course meal with unique ingredients and cooking methods, offering a high level of satisfaction within this price range.

The prices on Tabelog for this restaurant seem to be inaccurate. The current price range for the course menu is 24,000 yen per person plus drinks and food. When this restaurant opened in 2017, the courses were much more reasonable, and I used to visit frequently due to the great value. However, I want to clarify that despite the price increase, I personally believe that the cost-performance ratio has improved significantly. The chef at Ginza "Shibuu" is determined to ensure that customers are more satisfied than ever after the price adjustment, using even better ingredients. The quality of the food, from flounder and sea bream sashimi to sea urchin and aged kue and blowfish, is exceptional and satisfying from start to finish. The chef's knowledge of wine allows for perfect pairings with the dishes. With 2-3 drinks, the cost is around 30,000 yen per person. While this may seem high, considering the current high prices of seafood and the location in Ginza, where 50,000-70,000 yen per person is common, this restaurant offers great value for the quality of food. Those who have tried various famous traditional Japanese restaurants in Ginza will understand why they keep coming back to this place. The cozy interior, made of luxurious white wood, makes it a great spot for a quiet date or a small group gathering. It's also a good option for those nights when you couldn't secure a reservation at a satisfying sushi restaurant. Knowing about such a restaurant in your 30s or early 40s would be quite impressive. Note: Having a traditional Japanese restaurant of this level in Ginza open on Sundays at this price range with this quality is incredibly significant.

I think this restaurant is outstanding among the many Japanese restaurants in Ginza. Today's menu included grilled live sweetfish and hand-made soba noodles by the chef, showcasing a dedication to quality ingredients and intricate dishes. The menu changes frequently, so there is never a dull moment, and the chef's friendly personality adds to the wonderful dining experience. The eel, sea urchin, and whale dishes paired perfectly with Japanese sake. While I usually keep my reviews private for lower-rated restaurants, I confidently recommend this place and look forward to visiting again regularly.

I had my last meal of the Heisei era at this place. Many restaurants in Ginza are hard to find, and this one is no exception. The course menu costs around 15,000 yen and includes the following dishes: steamed abalone, a soup with turban shell, three types of sea bream (sashimi, marinated in karasumi, and served with bamboo leaf sushi), simmered sea bream head, uni (sea urchin) omelette, horse sashimi, eel, 100% buckwheat soba noodles, and hojicha (roasted green tea) crème brûlée. The soup dish is not usually served, but only when they have turban shell available. They focus on the soup dish in kaiseki cuisine, so it was a good timing to visit. The sea bream, weighing over 3kg, was prepared in three different cooking methods. The simmered sea bream head was large with plenty of gelatinous meat. The uni omelette used a whole box of uni for six servings, with a light touch to avoid cooking the uni too much. The horse sashimi was from Kumamoto, using sirloin cut with ample marbling that melts in the mouth. The eel was steamed first, then marinated in sauce and grilled. For natural eel, they cut it into chunks and grill it on a charcoal fire. The meal ended with 100% buckwheat soba noodles, which was satisfying in portion and taste. Considering it's a Japanese cuisine restaurant, the price is quite reasonable for the high quality of food. They may not strictly adhere to traditional kaiseki style, but each dish was delicious and well-prepared. The friendly atmosphere created by the owner and staff added to the enjoyment of the dining experience. It was a great restaurant, and I would definitely consider coming back again. Thank you for the wonderful meal.

Visited after 5 months. Today, I made a reservation in advance and requested the Chef's Choice Course for ¥15,000 (w/o tax). Let's start with the following dishes: - Deep-fried Ise Ebi with sauce made from the shell, shrimp miso, and ginkgo nuts. Sweet and crispy, goes well with sake. - Softshell turtle and matsutake mushrooms in a steamed pot, with dried sea cucumber for added flavor. - Fugu sashimi from Wakayama Prefecture, a delightful first taste of Fugu this year. - Fried soba noodles with truffle flavor, served with salt and truffle. A luxurious snack that is incredibly delicious. Next up is a huge piece: - Deep-fried softshell turtle shoulder meat from Kagoshima's Kototsu River. A powerful dish that is best enjoyed by biting into it rather than picking at it with chopsticks. - Mini unadon with the same natural ingredients from Kagoshima's Kototsu River. Served with rice, it is delicious. - Horse meat grilled over straw, made possible by enhanced air conditioning functions. The beautifully marbled horse meat is incredibly tender and flavorful, the best I've ever had. For dessert: - Soba noodles with soba dipping sauce and sesame sauce. To finish off: - Kuzu jelly and a delicious espresso. I also enjoyed a glass each of Kirinzan Tamadare Daiginjo, Kirinzan Autumn Sake, and Yamashiroya 1st Class Junmai Daiginjo. The price has increased slightly since August, but the quality, ingredients, and overall experience have all improved significantly. After 11 months of operation, the restaurant's unique world view seems to be even more enriched. Thank you for a wonderful time today. I will definitely be back. Thank you for the meal!

The restaurant had a friendly atmosphere and all the dishes were made with seasonal ingredients, making them very delicious.

The excellence of the cuisine is as other reviews have mentioned. The dishes are carefully crafted, using seasonal ingredients and showcasing their goodness. The soba noodles at the end are also quite good, and the creamy soba soup is unique. What stands out in all the dishes is the simplicity, gentleness, and deliciousness, without trying to be overly fancy. The intimate and welcoming atmosphere created by the host is truly appreciated. The restaurant is small, with only counter seating in Ginza, but the hospitality of the host creates a warm and pleasant experience. The lack of photos is due to being engrossed in conversation with a friend, thanks to the host's skillful cooking and inviting ambiance. Occasionally, dishes that go beyond the boundaries of the set course menu are served, thanks to the close interaction with the host. The chairs and the counter at the same height demonstrate the host's attention to detail. There is a noticeable emphasis on the choice of tableware as well. Overall, it is a great place to take your significant other for a special occasion or to impress your subordinates as a boss. I have not tried the wine, but considering the quality of the food, the pricing, and the overall experience, I believe it offers good value for money.

Polite dishes and calming service. The price range and taste are satisfying for Ginza. Only 6 seats, so make a reservation early.