Hyperlocal Tokyo

Located in Higashi-Ginza, "Shin-yaki Ginza Onodera" is a wood-fired steak restaurant awarded a Michelin star in 2024. The restaurant, which expanded from the school lunch business into the food service industry, has also expanded overseas. The group also owns sushi and tempura restaurants. The chef trained at restaurants like Can-Tessan. The course begins with a theatrical presentation, dimming the lights and highlighting the central wood-fired grill. The ¥7,700 lunch course, while offering only a single spoonful of meat, is packed with flavor and includes a main course of duck, two fish dishes, vegetables, a whitefish ramen for the finale, and Basque cheesecake. The short course, which takes about an hour, is perfect for a business lunch.

A Ginza lunch before a Kabuki performance. This time, I chose "wood-fired grilling." I had been curious about "Ginza Onodera," a wood-fired grill, since I had eaten sushi there before. Since the pandemic, we haven't been eating out in courses as much, and my wife and I were concerned about whether we could finish everything. We weren't too confident, so we booked the ¥7,000 lunch. As I had thought when we had sushi, this group is very good at creating atmosphere and presentation, making you feel a little luxurious. This time, too, the subdued lighting, the flickering flames of the wood fire, and the aroma all hinted at a good meal. This time's course: * Kumamoto red beef with Tasmanian mustard * Akaza shrimp with carrot puree and citrus * Homemade bread and homemade butter * Vegetables selected by Mr. Uneta * Hairtail with Manjūgā peppers * Local chicken with Nevaristar * Inaba-style ramen with golden boar * Wood-fired Basque cheesecake * Financier and roasted green tea Drinks: * Glass of champagne * Hakushu * Macallan * Mineral water The value for money of the food was extremely high, but the drinks were just average. I wonder if they have a good selection of wines? I always drink whiskey, though... Ah, they probably have a good selection of major whiskeys, but unfortunately, they didn't have "Chita," which I think is the best for highballs. They also didn't have Ichiro's Malt. So, I had a Hakushu highball. For my second drink, I had a Macallan straight. And that's how it went. Even with this course, there was no shortage of food, at least for me... but when ordering a course with many dishes, it might be better to ask for smaller portions. The service was also good, and I enjoyed the meal while watching the flickering flames of the wood fire at the counter and chatting with the chef. Highly recommended.

【Order Details】 【Dinner】-Makiyaki- Standard Course 27,500 yen ◾️ Salt-flavored waffle with crab from Hyogo Prefecture Kanzuri crab, seaweed ■ A bite-sized taste of the aroma of firewood Kinka pork from Yamagata Prefecture ■ Vegetables from Ueda Salad using vegetables from Yachimata, Chiba Prefecture 〜Bread appears here〜 Bread with pine nuts and white sesame seeds. Of course, it's homemade bread baked in a wood-fired oven. Whipped butter mixed with burnt butter and sour cream comes out. ■ Warm appetizer Ayame, corn, foie gras ■ Conger eel, zucchini ◾️ Hairtail, tropical fruit Hairtail with a clam-based foamy sauce ■ Kumamoto Akaushi "Asuou" sirloin, wood-fired Served with whole zucchini ■ Seasonal meat dish, Ezo deer, girolle Wood-fired Ezo deer. Served with girolle mushrooms. ■ Tonight's closing dish Seafood, Kaniwa rice (paella) With consommé soup ■ Baked marshmallow Raw marshmallow coated on cut peaches and baked in a wood-fired oven ※ This is served with seasonal fruits. Peaches were in season, so we had peaches this time. I'm not actually a peach fan, but this was surprisingly delicious. ■ Wood-fired cheesecake Topped with yuzu zest. Here it is! The main event!! It's a bit firmer than a typical "baschi" (a type of cheesecake), not so much runny. It's delicious on its own, but the yuzu zest adds a nice accent. ■ Roasted Sayama green tea ■ Tea sweets Financier made with white chocolate and lime. I received a cheesecake and roasted green tea leaves as souvenirs. All the dishes are made with a focus on "wood-fired cooking", and I was able to enjoy unique dishes (baked marshmallows, homemade wood-fired bread, paella, etc.) that you can't find anywhere else. It was a truly one-of-a-kind restaurant. The dishes were all unique and hard to find, making them enjoyable to both look at and eat. The butter for the bread was so delicious, I couldn't stop asking for more...! Since it's a wood-fired restaurant, the interior is filled with the smell of firewood, and your clothes will definitely smell. Be careful about dates and the clothes you wear. (I wonder if it doesn't smell as much in the private rooms?)

We visited with two American friends, a total of three people, for dinner. We ordered the top-tier Luxury Course and wine pairing. The moment we stepped into the restaurant, it felt like another world. The fire burning in the darkness was incredibly beautiful, with a very pleasant aroma. It instantly transported us away from the hustle and bustle of everyday life. The dishes were a succession of caviar, Kinuhata pork, lobster, abalone grilled over firewood, Yamagata Wagyu beef, ramen, Basque cheesecake, roasted Sayama tea, and white chocolate. We were deeply moved by the experience of savoring the finest ingredients prepared with the utmost care. The freshly baked sourdough bread and homemade caramel-flavored butter were delicious, and we couldn't resist having seconds. The Wagyu beef, at 120g, was a satisfying portion even for our American friends. While I found it a bit much, the meat was incredibly tender and had a lower marbling ratio, making it easy to finish. The wines served with the pairing were perfectly matched to the dishes. After leaving the restaurant, our American friend, a connoisseur of fine dining, remarked, "This restaurant alone is worth a trip to Japan." He mentioned that there are no establishments in America that offer such a special atmosphere where you can enjoy a meal while engaging in conversation with the chef. Chef Terada was very friendly and explained the dishes in English, which was greatly appreciated. We definitely plan to bring more foreign guests here in the future.

The food, atmosphere, presentation, and staff's service were all exceptional! It's a place where you can have a truly wonderful experience!