Yoshikazu Oishi, who served as sous chef at the famous French restaurant "Kitajima-tei" for 16 years, became independent and opened "Ginza Oishi". The counter-style restaurant, which is rare among French restaurants, has an open kitchen, allowing diners to enjoy conversation with the chef while tasting the cuisine.
Oishi in August, the soup has always been a scallop consommé, but now corn soup is available. It is a sweet and tasty cold soup. The main course was a filet of beef that was grilled over charcoal. The meat was a fillet of beef, grilled on a charcoal fire, and the center was melt-in-your-mouth delicious. The name of the curry dish was also changed from 13 to 14.
Today's menu
Butter tea
Amuse (caviar, button lobster, etc.)
Buffoon sea urchin (Rishiri), Hokkiyaki mussels, cauliflower mousse
Shrimp, trifle and balsamic vinegar rice
Cold corn soup (Takane corn)
appetizer (six kinds of jelly, rock mussels, confit of sweetfish, rabbit terrine)
fig jam, raspberry foie gras
grilled turban shell and scallop
Pie stuffed with red prawns
Roasted pigeon
Mouthful of Luna Piena (Kochi)
Char-grilled fillet of beef
rice topped with abalone
Plate 14 Curry
Mouthful 2 lychee, peach
Yamecha Creme Brulee
This is the kind of restaurant where you can find excellent French cuisine woven by a cheerful proprietor @ Ginza.
Ginza Oishi. If you are talking about French cuisine, this is the place to go! You can enjoy so many dishes that you can say, "This is the place to go for French cuisine with a big belly! While making full use of French techniques, it also has a delicacy that makes it seem like a Japanese restaurant (⁉️), and there is a story to be told here and there. Oishi is very attentive to each and every one of his customers, adjusting the volume of the food while serving them, and the tempo of the conversation is wonderful. By the end of the meal, everyone has a smile on their face and has become a fan of the owner. This is a restaurant I will always go back to when the food changes 😋.
I will definitely go there again when the food changes 😋.
I am sure I will be back again soon.
I will definitely go there again 😋.
ไม่ระบุชื่อ
2021年5月29日
4.7
เวลาที่ไป: เดือน 5 ปี 2021 กลางคืน
ค่าใช้จ่ายต่อท่าน: JPY 33,000
Oishi's menu for May was as follows.
Beef tongue lump char-grilled as a thank-you project for visiting our restaurant at Corona Disaster, following the last time, is an excellent dish that allows you to enjoy the tasty and chewy flavor of tongue. In addition to the regular menu, the pan roasted chicken and roasted shiitake mushrooms were also very tasty, though. My stomach is also full.
Butter tea
Amuse (caviar, firefly squid, etc.)
Sea urchin, button prawn, cauliflower mousse
Suma skipjack, avocado, balsamic vinegar rice
Suppon consomme soup (spring version, turnip)
Hassun (6 kinds of spring vegetables, white asparagus, cherry trout, quail terrine)
Foie gras in the middle
Shiitake mushrooms and aokavi cheese sauce
Golden threadfin bream with bamboo shoot sauce
Roasted chicken
Mouthful of Luna Pienaar
Char-grilled lump tongue and rump
Lobster rice
Plate 13 Curry
Mouthful 2: Biwa and marl sherbet
Mango and coconut custard cream pie
ไม่ระบุชื่อ
2020年9月9日
4.8
เวลาที่ไป: เดือน 9 ปี 2020 กลางคืน
ค่าใช้จ่ายต่อท่าน: JPY 35,000
Oishi celebrated its first anniversary this September. The basic composition of the menu is the same and changes every two months with ingredients and some new items. This time it was August and September, so it was September, but with a slightly summery seasonal feel.
Hokkaido zuzushi with cold consommé jelly, hamo in suppon consommé soup, abalone pie wraps, etc. are impressive. This month's foie gras in mango and passion fruit was very well done with a sense of unity.
The greatest charm of Oishi's is that they have devised a way to make you enjoy such a large number of items and hearty dishes until the end, even if you are full, and you can enjoy even the dessert of the fourteenth item. It is a restaurant where deliciousness comes first.
This is the place to enjoy delicious gohan in Ichiza Kenritsu style @ Ginza
Ginza Oishi. The chef's cheerful personality comes out in the taste and the atmosphere of the restaurant, which makes the customers there smile 😊. The course is composed of seasonal ingredients, such as ayu (sweetfish) from the clear Nagara River, based on French cuisine and composed in the Oishi style, which is pleasing to the eye. Even the curry, earthenware pot rice, and desserts are carefully thought out so that your stomach will not growl ✨The chef's sincerity in wanting to please his customers is clearly conveyed. The chef is the center of the restaurant, and before you know it, you feel a sense of unity among the staff and customers. This is truly the Oishi Theater. I can't wait to come back 👏😆.
I will be back again 👏😆.
I am sure I will be back again 👏😆.
I am sure I will be back again 👏😆.
Not theatrical, this is talk-theater French!
It is full of Oishi's world. French cuisine has an image of being a little bit intimidating, doesn't it?
You have to be a little pretentious to go there, like how to use a knife and fork,
This place is different. It's a fun, funny, and laugh-out-loud kind of French cuisine.
It's not for a date, so it's not for you.
It is better to eat with about 4 people and have a good time. The price is equivalent to a high-end French restaurant, so it is better for members who like to eat and walk around.
The service staff (customer service) and the atmosphere of the restaurant are important in a restaurant, and since Mr. Oishi is doing a great job in the area of service, I thought the synergy effect would be very good if the service staff would come out more and more here!
French cuisine is not my favorite because it seems too stiff....
This is a restaurant where you can eat French food with a big smile, which is in a sense a minority to those who say "I don't like French food because it seems stiff..."!
Please enjoy it!
ไม่ระบุชื่อ
2021年1月30日
4.8
เวลาที่ไป: เดือน 1 ปี 2021 กลางคืน
ค่าใช้จ่ายต่อท่าน: JPY 33,000
It was another raging 15 items in a series of deliciousness.
The 8th dish, foie gras maka, with pears, was a great match and has become one of my favorites so far. The suppon soup is also a dish with such a high degree of perfection that we think it is best paired with the Shogoin turnips this time.
Desserts are often refreshing, but this time, the combination of apples and caramel sauce, which is not too sweet but has a wonderful bitter taste, was a gut-punching and delicious way to end the day.
ไม่ระบุชื่อ
2020年11月8日
4.8
เวลาที่ไป: เดือน 11 ปี 2020 กลางวัน
ค่าใช้จ่ายต่อท่าน: JPY 32,000
Oishi in November, and this time we had even more choices for the main beef, with a choice of braised cheeks or the classic rump steak. The first meat main was lamb with an excellent finish, making the lamb times a bit more profitable.
No matter how many times I come here, I am always impressed by the high level of customer satisfaction that is achieved by offering such a wide variety of items and adjusting the quantities to suit each individual.
I look forward to my next visit.
ไม่ระบุชื่อ
2020年7月24日
4.8
เวลาที่ไป: เดือน 7 ปี 2020 กลางคืน
ค่าใช้จ่ายต่อท่าน: JPY 32,000
For the second time, Mr. Oishi was very satisfied with his reassurance and high expectations. The basic composition remains the same, but the ingredients used change with the seasons.
The appetizers were full of power: salt water Ezo-bahoon sea urchin from Yoichi, abalone and suppon soup, and foie gras with American cherries. The main course of sea bream, Daisen Jidori chicken, and Hida beef was wonderfully prepared and chosen in a way that made you forget about your full stomach and take another bite. The result is that everything is delicious, which is a good thing.
I am looking forward to my next visit.
Newness and Tradition
This is my second visit to Ginza Oishi.
This time we had beautiful blue-necked duck caught by Musou net, Hida beef steak, crab in earthenware pot with rice, and more.
The balance of tradition and novelty is as wonderful as ever.
We had another delicious and most enjoyable time.
ญี่ปุ่นการให้คะแนนของผู้ใช้4.34(7 รายการ)
Hikari
Aさん
ラウ
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