Thanks to this sub, I discovered Ginza Oishi. Otherwise, amid the overwhelming number of dining options in Tokyo, I doubt I would ever have found or experienced such a wonderful meal.
Yes, a truly wonderful meal. In Tokyo, it is rare for me to encounter a restaurant with this level of warmth and enthusiasm (aside from Den). From the chef to the service staff, everyone seemed genuinely eager to share their food, get to know you, and ensure you could enjoy the meal in complete comfort. While I was waiting outside, the chef even brought out a heater for me, immediately setting the tone for the evening. Each ingredient and dish was introduced with confidence and a touch of theatrical flair, and there was always someone dedicated to explaining the courses in English. As the only non-Japanese guest that night, I was especially touched by how the chef and staff would occasionally switch to English so I could join in the conversation and laughter. The atmosphere felt genuinely welcoming, and by the end of the meal, everyone was chatting and joking with the chef as if among friends.
As for the food: first, many people’s advice is absolutely correct. If you plan to dine at Ginza Oishi, it’s best not to eat beforehand. At least in my case, all of us ended up taking the final dessert and petit fours to go. And if you happen to have a very large appetite, congratulations, as long as you can manage it, the main course and the two rice dishes that follow can generally be refilled without limit.
Some dishes are classics, others are more creative. Personally, I found the creative dishes far more compelling than the classics. For example, the pate en croute and vegetable terrine in the platter felt like the most redundant and ordinary items of the entire meal.
The “Oreo pie” (which I assume is a homage to one of Bernard Pacaud’s classic dishes?) was, to be frank, a dish where texture outweighed flavor: chewing on a solid block of truffle and root vegetables. I felt that using truffles more sparingly, as thin shavings, would have better highlighted their aroma. That said, the overall flavor of the dish was good: the layered combination of chunky truffle, shaved truffle, and sauce was certainly pleasurable. It simply didn’t exceed my expectations.
Aside from these points, however, every other dish was impressive. From the pairing of ingredients, to the depth and complexity of flavors, and the precision of cooking, I found the execution consistently excellent.
Overall, the entire dining experience was thoroughly enjoyable and comfortable. It’s a place where you can appreciate great food in a relaxed atmosphere. I can easily imagine this becoming one of my destinations on future trips to Tokyo with my family. It’s also worth noting that the chef warmly welcomes children, not just adults. He has even hosted infants under one year old, creating customized meals for them. If you’d rather not choose between fine dining and dining with children, Ginza Oishi is an excellent option.
by FCYChen
3 Comments
Oishi is great; enormous portions too. I would also recommend Kitajimatei, where chef Oishi trained.
As for the « Bel Humeur » Oreo pie, the original one chez Pacaud uses T. melanosporum and exudes an incredible aroma when cooked through. Judging by the peridium of the truffle in the first picture, some do not appear to be T. melanosporum, but rather something like T. sinensis or T. himalayense.
Excellent review, thank you. That festive plate is especially lovely. You have just convinced me to go there for lunch next week 🙂
Glad to hear another fan. I think the only dish that was a complete miss for me when I dined there was the curry and rice dish, otherwise as you said amazing rich and bold flavors and super warm and jovial atmosphere.