jinen. Tokyo

Today for lunch, I visited this restaurant.This establishment is a recipient of the Tabelog Award 2026 Bronze.Reservations can be made through the Tabelog website.The chef here is Shoma Kato, born in 1993 in Hokkaido.After working at "Restaurant Molière," he went to Denmark to train at "noma." Upon returning to Japan, he became the chef de partie during the establishment of "INUA." After INUA closed, he was invited by Hideka Ishikawa to further hone his skills at the Ishikawa Group. Since September 2021, he has been the chef at "jinen."I opted for the JPY 22,100 course.For drinks, I had white wine:CHÂTEAU PUYANCHE 2023.The dishes included:Bouillabaisse with Hokkaido Shima Ebi and scallops.Fried items:Flower zucchini,Young sweetfish,Burrata cheese,Arugula sauce,Arugula salad,Prosciutto.Warm soup:Pheasant broth with a fish called Ainame and junsei floating on top.The restaurant's specialty:"Cauliflower Meunière" served with a cream sauce based on chicken broth.The careful cooking technique concentrated the flavors of the ingredients, resulting in a fluffy texture.Anago (conger eel),Pheasant mousse,Prunes,Tomato sauce,Port wine sauce,Australian winter truffle.Charcoal-grilled bread.Main dish:Abalone,Eggplant,Kombu and butter,Abalone liver.Genghis Khan made with lamb from Sakai-san.Curry soup ramen topped with Genghis Khan and real sansho pepper.Corn ice cream with Yubari melon.Mille-feuille made with plums from Nagano Prefecture.For the post-meal drink, I enjoyed a herbal tea made with lemongrass, lemon balm, mint, and lemon thyme.Every dish was absolutely delicious!Total: JPY 27,600.It was a great meal! Less

This year, JINEN has been the most delicious restaurant I've visited so far.I came for lunch this time.Dining while gazing at the beautiful garden through the large windows, I personally recommend visiting during the day in this lovely space.There is no menu; instead, the chef explains each dish of the day verbally.So, the names of the dishes are based on my memory! We started with a seafood bouillabaisse, featuring shrimp and scallops from Hokkaido, finishing with a risotto.The umami of the seafood was abundant, making it delicious from the very start.Next was a fried dish of flower zucchini and young sweetfish, served with charcoal, burrata, and herb sauce.The warm soup made with Hokkaido pheasant included sea bass and water shield.The cauliflower was cooked in butter for two hours and served with a simple cream sauce.This dish left a strong impression on me; it was simple yet incredibly tasty.A small dish featured Hokkaido's tartary buckwheat with garlic oil, chili oil, and duck oil.This combination was quite interesting.Then came the escabeche of mackerel.We also had sea bream, octopus, and horse mackerel topped with caviar.The anago (conger eel) was served with black truffle and foie gras.The black abalone and Kamo eggplant were accompanied by liver sauce.We finished with a cold corn ice cream, followed by a warm mille-feuille of plums.Although there were many dishes and the ingredients were luxurious, what truly stood out after finishing was the deliciousness of each individual plate rather than just the lavishness of the ingredients.The service was also very pleasant.I was surprised to see that as soon as I sat down, the staff assessed whether I was right or left-handed and set the cutlery accordingly.Such thoughtful gestures, done naturally before I even had to ask, made for a very comfortable experience throughout.I enjoyed delicious food while leisurely gazing at the garden in the bright afternoon.This has become one of my favorite restaurants, where I believe I had the best meal of the year.I look forward to visiting again in a different season.It was a great meal! ( ͡° ͜ʖ ͡°) Less

【Potential for Repeat Visits】I used a private room for a birthday dinner.The private room was quite spacious, creating an intimate atmosphere for just the two of us, which allowed us to relax comfortably. It was large enough to accommodate a stroller, making it suitable for family meals, business meetings, or gatherings with friends. The ambiance was very pleasant.The pace of the food service was just right—not too fast or too slow—allowing us to enjoy our meal at a leisurely pace.Although it was described as creative French cuisine, many of the flavors were familiar to Japanese palates, giving a sense of dining on Japanese food. Nevertheless, every dish was delicious, and I was impressed by the unique combinations and creative dishes that I had never experienced before.The cauliflower, said to be the restaurant's specialty, was undoubtedly the best I have ever tasted. It is worth coming here just for that.This time, the main dishes featured abalone, game meat, and lamb. Personally, I’m not very fond of abalone, so I think I would have preferred it if the main dishes had included more delicious fish or Wagyu beef. But that’s purely a matter of personal taste.For dessert, there was a unique dish that combined curry, Genghis Khan (grilled mutton), and ramen. It had a spicy flavor, and the noodles were genuinely delicious, providing an experience reminiscent of authentic Asian cuisine. It was surprisingly good.The bread was bite-sized and soaked in a generous amount of butter. While it was tasty, I found it a bit heavy to enjoy between courses. I would have appreciated some simpler bread during the meal.Overall, both the food and the atmosphere were highly satisfying. Rather than wanting to return immediately for the same course, I felt this was a place I would like to visit again when the seasons change and new ingredients and menus are introduced. Less

This time, I felt the summer approaching as the greenery outside the window became even more vibrant than before. The lush greenery here is truly soothing.◇ Non-Alcoholic Sparkling Drink ◇ Yuzu Sparkling Drink ◇ Amuse-Bouche A bouillabaisse made with Hokkaido shrimp, served with a stylish espuma broth!◇ Appetizer Stuffed flower zucchini with young sweetfish, topped with bruschetta cheese and a bed of arugula sauce. The complex interplay of bitterness and acidity creates a sophisticated flavor!◇ Soup A luxurious broth made from Hokkaido pheasant, with the addition of ayu fish. It has a unique richness and an indescribable sweetness.◇ Fish Dish Roasted Kyushu den-suke anago (conger eel) with the bones removed. The sauce is made from two types: tomato and port wine, topped with plenty of shredded truffle! I initially thought it was hamo (pike eel), but the chef mentioned that hamo might be too bland for French cuisine, so he chose anago instead. I completely agree; it was incredibly delicious!◇ Dessert 1 Corn Ice Cream This was my first time trying it, and it had a strong corn flavor.◇ Dessert 2 Plum Mille-Feuille I always look forward to this mille-feuille! This time, it featured seasonal plums.◇ Herbal Tea Once again, everything was excellent. The friendly demeanor of all the staff adds to the charm of this place. Less

This French cuisine beautifully incorporates elements of Japanese culture.Each dish is delicate and playful, showcasing not only stunning presentation but also truly exceptional flavors.The vibrant essence of French cooking is perfectly blended with the umami of dashi and carefully selected ingredients, making every dish a memorable experience.The course is not too heavy, allowing for a comfortable enjoyment until the very end, with just the right portion sizes. It’s a wonderful restaurant that will leave a lasting impression.I highly recommend it not only for French cuisine lovers but also for those who may not be as fond of it.Thank you! Less

2026/6Innovative "jinen."✨✨This restaurant is run by Chef Shoma Kato, who honed his skills at top establishments like "Moliere" in Sapporo, the world-renowned "noma," and "INUA" in Tokyo. It's part of the Ishikawa Group.The restaurant opened in September 2021 and is located in a residential area behind the Tokyu Cerulean Tower, just a 10-minute walk from JR Shibuya Station. The space is a beautifully modernized 100-year-old traditional house, creating a lovely atmosphere. I wonder how the food tastes (*´∇｀)ﾉ■ Lunch: JPY 22,100 (tax included)● Hairy Crab, Scallops, and Shima Ebi BouillabaisseWow, the aroma of the seafood is delightful—it's served with risotto. Indeed… Haha, it's delicious. The cooking of the seafood is exceptional, and the chef truly understands how to highlight the ingredients. It's at a level that really excites me.…………………………………● Flower Zucchini Beignet, Young Sweetfish, Prosciutto, Burrata CheeseHaha, this is also wonderful✨ The layering of flavors is unexpected. Fish, meat, vegetables, cheese, and fried elements—at first glance, it seems like it could clash, but it comes together beautifully. It's delicious!♪…………………………………● Ainanme, Water Shield, Pheasant SoupWow, what a fantastic broth. What is this umami? The pheasant is amazing—it's irresistible. The Ainanme is top-notch, and the water shield adds a nice accent.…………………………………● Cauliflower Meunière【Signature Dish】The cauliflower is cooked just until it crumbles. The sauce is delicious. It's a unique expression that is enjoyable. It ends with a finishing risotto.…………………………………● Three Appetizers① Tartary Buckwheat, Purple Sea Urchin, AlmondAhh, this is irresistible (* >ωω Less

I visited the newly renovated jinen. for lunch. Thanks to the beautiful weather, the atmosphere was refreshing and different from the evening vibe.There were three of us, each with allergies, but they accommodated all our needs, allowing us to enjoy our meal with peace of mind.I was also delighted to have our photos taken in the garden with a pool.Every dish was beautifully presented, and while the flavors were outstanding, the visual appeal was equally enjoyable. The charming little flowers garnishing the plates added an elegant touch to the dining experience.The drinks were perfectly paired with the dishes, and the tableware was crafted by a renowned artist, making everything feel wonderfully sophisticated.The mille-feuille for dessert was delightfully crispy.Overall, it was an exceptional restaurant, and we were all very satisfied.We each made reservations for our next visit!I’m looking forward to returning. Less

This is a rare restaurant that flexibly accommodates guests, a quality that has become hard to find in famous establishments. The lively voices of the staff create a pleasant atmosphere, allowing you to enjoy your meal comfortably.First, I had the scallops infused with the aroma of firewood, served with a wild vegetable risotto.The purple asparagus paired with cheese, pancetta, and egg, complemented by a hint of vinegar, provided a delightful accent. The generously buttered bread is sure to please everyone.The dish resembling tantanmen, made with buckwheat noodles, almond milk, sweetfish, and butterbur, along with the signature cauliflower meunière, left a strong impression. I also appreciated that they finished it off as a risotto.The ceviche, sauce made with firefly squid and pig's trotters, sardine bruschetta, and anago (conger eel) from Edo, each had its own unique character and were enjoyable.The main dish of venison was tender and free of any gamey taste.To finish, I had a lamb-based curry soup ramen, reminiscent of Genghis Khan style. It was playful yet undeniably delicious.For dessert, there was a crispy strawberry mille-feuille with matcha sauce. Finally, I relaxed with a fragrant cup of fresh herbal tea.Despite the generous use of cream and butter, the dishes surprisingly did not feel heavy.Using ingredients from Hokkaido, the chef showcased a commitment to creativity and quality in every dish. It was a fun dining experience, and I would love to drop by again. Less

This is a sophisticated and innovative restaurant located in a prime area of Daikanyama. I was truly warmed by the staff's smiles and their warm hospitality.The dishes are experimental, showcasing the chef's creativity with seasonal ingredients, rather than adhering to traditional French cuisine. The lunch features a short course, but it is quite filling. The Hokkaido scallops were tender, and the combination of flower pepper and risotto evoked the arrival of spring. The harmony of asparagus, egg, and herbs was exquisite, and the aroma and crisp texture of the brioche left a lasting impression.The most memorable dish was the Ayu Sesame Dan Dan Soba. The appearance resembled that of Dan Dan noodles, with a sesame-based broth that included homemade chili oil, creating a deep flavor enhanced by the fragrance of flower pepper and herbs. It was my first time trying ayu, but I found it a bit challenging (laughs).The coach flower had a cheese-like flavor and a soft texture. The soup curry was rich, and the lamb from the Genghis Khan dish was vibrant and paired excellently with the spices. I was quite full, so I opted for something lighter. The lemon tea sorbet was refreshing and perfect for cleansing the palate after the meal.Thank you for a wonderful experience! Less

On a special day, I visited the renowned French restaurant, jinen.I was truly impressed by the various dishes crafted by the chef.Every dish was absolutely wonderful, but the cauliflower dish was particularly shocking!The sweetness of the cauliflower, combined with its crispy texture and creamy sauce, created an exquisite harmony that left me in awe!Not only the chef, but everyone provided attentive and friendly service, making for a comfortable atmosphere.Everything—from the food and service to the ambiance and drinks—was simply outstanding! Less

I came back again this time…!! I couldn’t forget the excitement from my first visit, so I quickly made a reservation for my second visit.Even though it was lunchtime, I was amazed by the luxurious experience and the customer-first, friendly service.Mr. Kato's stories and hospitality were so thoughtful that everyone enjoyed their meals and had a great time.Honestly, everything was too delicious to pick a favorite, and there was nothing that tasted bad.I especially love the atmosphere; on sunny days, the space is surrounded by light and greenery, creating a relaxing environment.I’m looking forward to my next visit! Less

【2026 Bronze】【2025 Top 100 Restaurants】67/100Unusually for the Ishikawa Group, this is the only Western-style restaurant located outside of Kagurazaka, situated in Nanpeidai. I made a reservation for the omakase lunch course on the first day of May, which is quite affordable; my visit to "jinen." was rated 4.03.After about a 15-minute walk from Shibuya Station in heavy rain, I finally arrived. It’s surprising to find such a quiet place in Shibuya.◾️ Lunch Special Course: JPY 12,100 + Hildon, Sparkling, Wine: JPY 28,700◆ Eric Rodez CHAMPAGNE AMBONNAY Cuvee des Crayeres◇ Bamboo shoots and sweet sea bream with a hint of cherry leaves and prosciutto espuma ○◇ Grilled surf clam with tomato and foie gras sauce ○◆ CHÂTEAU PUYANCHE 2023◇ Tantanmen-style hazelnut soup with sakura shrimp and Aomori flower pepper, topped with garlic oil and chili oil ○◇ Two-hour cooked cauliflower meunière with a simple cream sauce ○ Followed by the addition of risotto ◎◇ Danish (Yellow) from the nearby GREEN THUMB◆ Chambolle-Musigny Domaine Henri Gros - Les Maladières 2022◇ Bordeaux white asparagus with venison and caramel ◎◇ Curry ramen topped with stir-fried vegetables in the style of Genghis Khan (large size) ◎ Followed by the addition of rice and soup ○◇ Limoncello sorbet◆ Coffee◇ Tochiai Strawberry Mille-FeuilleChef Masayuki Kato, originally from Hokkaido, trained at "Restaurant Molière" and then at Denmark's "noma." After returning to Japan, he was involved in the launch of the now-closed "INUA" as a chef de partie. I finally got to visit "jinen." which has been operating in this location since 2021. The dishes continue with ingredients that seem to extend the line of Japanese cuisine, questioning whether this is truly French. As the chef says, if it’s delicious, it doesn’t matter what the genre or ingredients are; there are even two ramen-like dishes served, and it’s delightful to pour leftover sauce over rice. The individual dishes are surprisingly affordable, but with water, champagne, and two glasses of wine, the total came to JPY 16,600! If you’re going for lunch, it might be wise to pretend you’re not drinking alcohol. (^^; Less

This is a French restaurant under the Ishikawa Group. Chef Kato, who has worked at establishments like Molière in Sapporo, noma, and INUA, opened this place in 2021.The dishes are crafted to highlight the ingredients while combining various genres in an interesting way. Perhaps the Ishikawa Group's diverse range allows for valuable exchanges of information across different fields.Additionally, the inclusion of carbohydrates throughout the meal provides a level of satisfaction that rivals classic French cuisine. It was a dining experience that truly conveyed the desire for customers to enjoy their meal.At this price point, it’s an incredible deal.---Lunch Course (JPY 12,100)◇ Bamboo Shoots, Sweetfish, Hairy Crab Risotto 〇 A dish combining crunchy bamboo shoots with risotto. The sweetfish, cooked to a tender perfection, is adorned with a sauce rich in hairy crab. The subtle umami of the sweetfish is amplified by the crab, creating a delightful pairing.◇ Surf Clam, Tomato, Foie Gras, Wild Vegetables ◎ This dish features surf clam, slow-cooked over charcoal, paired with tomato sauce and fresh wild vegetables. The surf clam is tender and carries a smoky aroma. Any negative nuances of the clam are masked, and each bite releases its umami, creating a pleasant experience. The tomato sauce includes foie gras, which adds a robust animal flavor, yet it remains light with a refreshing herbal finish. The wild vegetables also add a nice touch, clinging to the main ingredients and refreshing the palate.◇ Cold Dandan Noodles with Hazelnuts, Sakura Shrimp, Flower Pepper, Butterbur 〇 A cold dish resembling dandan noodles made with hazelnuts. The broth has a surprisingly strong sweetness, balanced by the bitterness of the butterbur and finished with fragrant oil and chili oil. It was surprising to include a dish with numbing and spicy flavors here, but it was straightforward and memorable. This high-quality dish, filled with creative ideas, was one of my favorites.◇ Cauliflower ◎ This is the restaurant's specialty. The cauliflower, slow-cooked with butter, is so tender it falls apart with a spoon. While I previously had a negative impression of the unique aroma that comes from cooked cauliflower, the careful cooking with butter masked that negativity. The simple beurre blanc sauce was also refreshing. Perhaps this is what it means to be natural, as suggested by the restaurant's name. They even added risotto cooked in broth to the leftover sauce, which was a delightful surprise.◇ White Asparagus, Venison, Herbs, Canola Flower The main dish features white asparagus, served with a sweet sauce made with caramel and a sauce of canola flower and anchovy. The addition of venison was a pleasant surprise. The overall impression is that sweetness takes the lead, harmonized by the aroma of herbs. Since they don’t use butter or eggs, I would love to experience a preparation that allows the natural moisture and subtle bitterness of the white asparagus to shine through next time.The bread is from a nearby bakery, grilled with clarified butter, and it was delicious.◇ Soup Curry Ramen A surprising finale. When I asked for a larger portion, it was served in a bowl the size of a typical ramen shop, which was a delightful surprise. The dish features a thick soup curry based on tomatoes, topped with stir-fried vegetables reminiscent of jingisukan (grilled lamb). The aroma of lamb fat is prominent, creating a synergistic effect that makes you crave the spicy soup curry. They also added rice to the remaining soup, resulting in an impressive amount of carbohydrates consumed.◇ Tea Ice Cream, Limoncello, Herbal Tea A refreshing ice cream that cleanses the palate after the ramen. The strong tannin bitterness is beautifully contrasted by the lemon aroma, leaving the mouth feeling refreshed.◇ Mille-Feuille A mille-feuille topped with strawberries and served with warm crème anglaise. The concentrated sweetness of the heated strawberries and the warm presentation truly embody restaurant desserts, which was delightful.◇ Souvenir Less