Located in Ginza, but closer to Shinbashi, on the 4th floor of the Noh theater building. Facing a main street, it is considered prime real estate. Despite having availability for reservations on Tabelog during Golden Week, the reason may be the price point of around 38,000 yen for 8 dishes. However, the food is truly satisfying with a unique twist to each dish. The owner may seem intimidating in photos, but in reality, he is even more intimidating, like a professional wrestler. The atmosphere was pleasant, thanks to a friendly regular couple who interacted with the owner and the beautiful hostess in a playful manner. The menu included dishes like red long yam noodles with sea urchin sauce, fried flower zucchini with shrimp and anglerfish, and simmered tilefish with mugwort tofu. The meal ended with a milk pudding topped with fresh mango and passion fruit. Overall, a wonderful dining experience at a high-class establishment in Ginza.

It's been about a year since I last visited Moshimatsu. My body seems to crave Moshimatsu when autumn comes around. It's a hearty Japanese restaurant. I think of Moshimatsu as a quiet yet bold Japanese cuisine restaurant like Oishi-san. It's a place where I hope foreign visitors to Japan will come. The best way to enjoy matsutake mushrooms is with dobinmushi (steamed soup) and takikomi gohan (seasoned rice). The fukahire tempura was surprisingly large. I love the seasoning and texture of dishes like jelly, shira-ae, and mizore made by the head chef. They also cook just the right amount of rice for the final dish, so there's plenty to take home as a souvenir. The restaurant is run by a single chef, so the number of dishes is small but the portions are large. Therefore, I think even women can eat the amount served. There will be a relocation next year, with new facilities to look forward to. The current restroom is impressive, but they seem to be preparing something special for the new location.

Masumatsu-san, the sazae (turban shell) karaage at your restaurant in June was incredibly delicious! Thank you for the wonderful meal with hamo (pike conger), junsai (water shield), suzuki (sea bass), trigai (filefish), ayu (sweetfish), and kinki (rockfish). The Kamo eggplant was also a delightful dish. #Ginza #Japanese cuisine #Masumatsu #Michelin #Sazae #Karaage #Hamo #Junsai #Suzuki #Trigai #Ayu #Kinki.

It was really delicious and the host was very athletic and fun, with a bright and lively personality. The portions were generous like a sports club. Highly recommended. Today we had a business dinner in a private room. We started with a cherry salmon nanban, which was excellent. Then we had fried mushrooms and crab miso soup. The sashimi was also amazing, with delicious sea bream and squid. Next, we had grilled clams on hot stones, which made a satisfying sizzling sound. The simmered beef and new onion dish was also outstanding. Finally, we enjoyed a flavorful rice dish with plenty of sakura shrimp and bamboo shoots. For dessert, we had a mango dessert, which was superb.

The food was served at a good pace as always. The flavors of the Japanese dishes were well-balanced and I personally enjoy them, but this time I didn't find any dishes that wowed me, leaving me feeling a bit underwhelmed. While all the dishes were tasty, I felt that the prices were a bit on the higher side. The interior of the restaurant is very beautiful, with private rooms available, making it suitable for business entertainment. I particularly liked the Firefly squid chawanmushi and the Matsukawa flounder.

I interviewed "Matsumatsu," who won the "Michelin Guide Tokyo 2023" award. The restaurant is located in Chuo-ku, Tokyo, about a 6-minute walk from JR Yurakucho Station on the 4th floor of the Ginza Nohgakudo Building. The interior exudes the warmth of wood while embodying the luxurious atmosphere of Ginza. The minimalist design with spacious seating between tables is pleasing. With counter seats and private rooms, it is suitable for enjoying the cuisine alone or with a group. The dishes I tried this time included: - Fugu milt and leek with Kyoto carrot in white miso - Once-cooked taro and abalone tempura - Goto Islands grouper with Genuske daikon and shiitake mushroom in grilled spring onion broth - Fugu sashimi from Bungo Suido - Red tilefish charcoal-grilled with onions in Nanban sauce and aromatic vegetables - Kaga lotus root bun with natural scallop and sauce - Red snapper and burdock leaf cooked rice in earthenware pot - Strawberry smoothie with chopped strawberries, milk, and kudzu. The dishes were all meticulously prepared by Chef Matsubara, and the efficient service was impressive. The photos show the attention to detail in each dish. The hostess's service was subtly pleasant. Personal impressions: - "Owan" The broth had a strong and robust flavor, unlike the clear broths commonly found in Japanese cuisine. The delicate presentation added a nice contrast. - "Kaga lotus root bun" This dish had a visually impactful appearance but offered a delicate taste with the chewy texture of lotus root bun followed by the flavors of lotus root and sweet scallop. Thank you for the wonderful experience.

Masumatsu-san in November #Ginza #Japanese cuisine #Masumatsu #Kegani crab #Tiger blowfish #Fried chicken #Matsutake mushrooms #Dobinmushi #Fugu sashimi #Red snapper #Grilled sea bream #Botan shrimp #Cod milt #Clay pot rice #Yellowtail ✨ #Dessert Thank you for the meal. #Michelin #MichelinTokyo2023 #Ginza gourmet #Tokyo gourmet

I was very impressed by the design of the store, the customer service, and the taste of the food made without any seasonings, using only the ingredients. I understand that effort can turn into value. Even just one vegetable has a scent that stimulates the appetite. I will definitely visit again.

It had been about a year since my last visit. I had made several reservations before, but couldn't go due to reasons like COVID or the head chef's injury, so it was a long-awaited visit. The chef was handling everything alone. There was only one staff member who didn't seem to know much about alcohol or food. The chef was busy, so there was a bit of a rushed feeling, but his cooking was delicate and had a good sense of aesthetics, making it beautiful. He kept it simple yet beautiful without using unnecessary ingredients. It's not easy to earn a Michelin star with this style, but I think they couldn't help but give it a star for this simple beauty and deliciousness. The chef's original three-star restaurant has become a bit sloppy with things like three seatings, so this place has already surpassed that level. It's the best season in autumn, so I want to go at least one more time before the end of the year.

While searching for a restaurant in Ginza, I visited "Shigematsu," which has held one Michelin star since 2021 and is also available for online reservations through Tabelog. The omakase course costs 29,700 yen. The dishes are served at a good pace and each one has a unique twist, keeping the dining experience interesting. The owner, despite his lively appearance in photos, is actually a reserved artisan with a friendly demeanor. Here is what I had: - Cold appetizer (eggplant somen, fried cherry shrimp, myoga, okra, served with fruit tomato) - Fried abalone and Korean ginseng tempura, corn tofu tempura (the corn tofu was fluffy and rich) - Soup (soup with Kamo eggplant wrapped in conger eel) - Sashimi (Japanese flounder with condiments and vinegar citrus soy sauce or salt) - Grilled natural ayu from the Shimanto River with sansho pepper sauce - Matsusaka beef zabuton with eel sauce and vegetables (refreshing and perfect for summer) - Conger eel and plum rice, pickles, miso soup (the rice can also be taken home) - Dessert (milk kudzu with grated mango, Okinawan mango slices) Drinks: - Beer (Master's Dream) - Sake (Tenpu, Junmai Daiginjo) - Sake (Hoken, Junmai-shu Super Dry) I left the restaurant feeling full. The quality was great, but the price was a bit on the higher side. Thank you for the meal!

I visited the restaurant "Matsumatsu" with a rating of 3.76 in the Top 5000 of 2022 on Tabelog. The location is in Ginza, specifically on Nishi-Ginza Street. The exterior of the building has been renovated and looks stylish. Inside, there is a row of counter seats and private rooms. The chic interior, seasonal selected ingredients, and the impressive head chef create a harmonious atmosphere. You can enjoy Japanese cuisine that reflects the changing seasons. The meal consisted of various dishes such as appetizers, fried foods, soup, sashimi, grilled dishes, simmered dishes, hot pot, rice, pickles, miso soup, and dessert. The quality of the ingredients and the skillful preparation make the dishes stand out. The use of seasonal ingredients and the high level of technique are remarkable. Overall, it was a wonderful dining experience and I look forward to revisiting in the summer. This restaurant is truly exceptional, don't you think?

First visit. I had deep-fried fugu at Ginza Moshou for the first time and it was delicious♪ I had a lot of refills of the rice at the end with my favorite ingredients. It has become one of the restaurants I definitely want to visit again☺️ Thank you for the meal.

The dishes we had were: grilled fugu shirako with scallions, wasabi, and fugu fins; Matsusaka beef cutlet with onion sauce and sansho pepper; steamed dish with matsutake mushrooms and conger eel; fugu sashimi; straw-grilled bonito with yellow chives, soy sauce, and fugu fins; fried red snapper with shredded matsutake mushrooms; lotus root with hairy crab and scallion sprouts; matsutake mushroom rice cooked in a clay pot with salmon roe; Shine Muscat grapes and Nagano Purple sake; Taittinger Nocturne champagne; Hakurakusei wine.

My friend says that this is the best Japanese restaurant in Tokyo right now. It has a Michelin star but it's still easy to make a reservation. It's located near Ginza, close to Sukiyabashi. The head chef is big but very kind, making the dining experience pleasant. We ordered the higher-priced course for 29,700 yen, which included: ◆ Shrimp, sea urchin, and yam salad ◆ Fried abalone ◆ Simmered conger eel and matsutake mushroom ◆ Blowfish sashimi ◆ Golden eye snapper, including head and fried pieces ◆ Chicken hot pot, starting with just the soup with chicken, tofu, and cabbage, along with dumplings and cabbage ◆ Hand-pulled somen noodles ◆ Matsutake mushroom rice ◆ Dessert. Wow, the flavors were amazing. The abalone was a luxurious half portion, the fried abalone was perfectly cooked, and the simmered dish had an abundance of delicious matsutake mushrooms. The blowfish sashimi was excellent, I didn't expect it to be this delicious. It's embarrassing that I didn't know about this restaurant before.

Michelin ☆ Acquired Japanese Restaurant 3/2021 Japanese Cuisine "Shigematsu" ✨✨ One day, I heard a rumor from the owner of a Japanese restaurant that there is a shop that buys good ingredients at the market, and this year it won the Michelin ☆. The head chef himself goes to the market every morning to personally check and purchase the finest ingredients. Looks promising! Akinton, a lover of Japanese cuisine (..) will give it a try! The restaurant opened in October 2016. It is located on the 4th floor of a building along Sotobori-dori in Ginza 6-chome, a 3-minute walk from Ginza Station on the Tokyo Metro. Despite the old building, it has a lovely atmosphere. The head chef has a good sense of style. Enjoy the food at the 7-seat counter / 2 private rooms in front of the counter. How does the food taste? (*´∇｀)ﾉ ■ Menu courses: 3 types ① Omakase course 20,000 yen ② Special Omakase course 27,000 yen ③ Seasonal limited course available 35,000 yen ■ Omakase 20,000 yen (excluding tax and service charge) The feature of the cuisine is to layer various ingredients to enjoy the texture and aroma. A strong katsuobushi dashi is used, and the balance of flavors is carefully considered. 【Appetizer】"Amakusa Aosa seaweed, flat scallop, scallop, smoked firefly squid" 【Fried dish】"Eel smoked fried with Sansho salt" 【Soup】"Matsuba crab chawanmushi, shiitake mushrooms, fiddleheads" 【Sashimi】"Akashi sea bream" 【Grilled dish】"Blackthroat seaperch, rape blossom sauce" 【Simmered dish】"Clams, bamboo shoots, sansho pepper" 【Rice dish】"Sea bream and bamboo shoot mixed rice" 【Dessert】"Strawberry sorbet, matcha kudzu" ■ Drinks ⚫ Suntory Premium Malt (medium bottle) 800 yen ⚫ Mimuro Sugi Tokujun Karakuchi, Tsuyuhakaze 1 cup 1400 yen ■ Service - It has only been half a year since it opened, but they are working hard and the service is good. - The head chef is also good at customer service. Despite his appearance, his customer service is good (he also has a sense of business). ■ Price It was 27,200 yen. A bit expensive for me, but it seems like a fair price. 【Strong commitment to cuisine. Using good ingredients and adding unique ideas to the dishes】 I have been eating various Japanese cuisines, but this is a new type of chef. Good sense, eager to research. I would like to try the seasonal dishes as well. I enjoyed the meal. Thank you.

There is also a Michelin-starred restaurant, and every dish was delicious. The attention to detail, such as the dashi broth, was lovely, and the flavors were elegant. I would love to go back again. The seasonal flower pepper and the final dessert were especially unforgettable in terms of taste.

A new Michelin-starred Japanese restaurant located inside the Noh Theater Building along Ginza Chuo-dori. The portions are generous, the flavors are rich, and the young, athletic-looking bald owner runs the place. Despite the pandemic, the restaurant is thriving due to group dining demand. They also pay attention to the presentation of their dishes, making it a favorite among the digital generation. (//∇//)

Opened in 2016, this Japanese restaurant in the Noh Theatre Building on the 4th floor was awarded one star in the Michelin Guide Tokyo 2021. We enjoyed a 20,000 yen course meal. The dishes included abalone and spring cabbage, udo with clam and nagaimo sauce, deep-fried sea cucumber, hairy crab soup, sashimi of red snapper from Takeoka and flatfish from Awaji, grilled managatsuo with Kujo green onions, simmered Matsusaka beef with spinach and potatoes, rice, and dessert. All the dishes were meticulously prepared and delicious. The fresh sea cucumber tempura was a standout! Money spent: 25,000 yen Rating: 4 points 5 points: Would love to visit again! 4 points: Would revisit if given the chance. 3 points: Would consider revisiting. 2 points: Once is enough. 1 point: Not worth visiting.

Happy New Year! The New Year's menu was filled with high-quality ingredients from start to finish, with generous portions. The sea bream rice dish at the end was light and delicious, with just the right amount of saltiness from the sea bream. You could easily have ten bowls of it. The chef, hostess, and staff all provided excellent service. I will definitely be coming back again.

I had a dinner with close friends while talking about work. I was really looking forward to coming to this restaurant after they made a reservation for us. It's a hidden gem of a Japanese restaurant located in a prime location in Ginza. The restaurant only has 6 seats, which I always love. Each dish was served with great care, in a quiet space, making it the perfect place to enjoy a meal. The dishes were as satisfying as they look in the photos. The final dish of mixed rice was especially outstanding. Thank you for a delicious meal. Thank you very much.