I had the opportunity to visit ShinoiS. The location might confuse first-time visitors, as even the taxi driver got lost despite using a navigation system. One reason could be the lack of a clear sign on the first floor. The restaurant is named ShinoiS, not Chinois, because the chef is Hiroyuki Shinohara. He trained at renowned restaurants in Tokyo, won the Grand Prix at RED under 35, and learned the essence of Chinese cuisine across various regions in China. Now in its seventh year, this restaurant reflects his unique philosophy.The menu was detailed, but I forgot to take it home, so I’ll share my general impressions. Each dish is a complete composition of its ingredients, coming together to form a cohesive meal. In Gestalt psychology, the whole is seen as having unique properties beyond just the sum of its parts, and this philosophy truly embodies the dishes here.A great example is the Eight Treasure Stir-fry, where seafood and various vegetables are prepared differently, creating a multi-layered aroma and color. Visually, each ingredient exists in its most beautiful state, and when tasted, the flavors spread in all directions. The preparation of each ingredient takes hours or even days, with the signature dish being the braised dried abalone. It takes days to rehydrate the abalone, and the soaking liquid is simmered for hours.A modern twist is the shark fin spring roll topped with caviar and grated cheese, which serves as an appetizer. The meat dishes, including pork, chicken, and beef, are sourced from carefully selected producers and are prepared in ways that complement each dish. Each ingredient’s presence is thoughtfully considered, showcasing logical reasoning and skill in the cooking methods.For someone like me, who simply enjoys good food, the depth of this cuisine feels overwhelming. The prices are on the higher side, and I feel I still have a long way to go to fully appreciate this level of dining. Lastly, the chef generally does not make an appearance during meals, which I found refreshing, especially in a time when many chefs seek the spotlight. He only bowed his head to see us off as we left.
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