ShinoiS Tokyo

I revisited ShinoiS after a long time, and this time I enjoyed a relaxing meal in a private room. The food was as delicious as ever, which gave me peace of mind! Starting with the spring rolls, everything was simply amazing. The gentle seasoning brought out the natural flavors of the ingredients, leaving both my heart and stomach satisfied. The private room allowed for great conversation without worrying about others around us, making it a perfect atmosphere. I definitely want to come back soon to this renowned restaurant in Shirokanedai! Less

Today's MenuCheese Spring Rolls Today's Seafood Stir-fry Corn Ice Cream Winter Mushroom and Snail Dish Brown Sugar Eel Rolls Authentic Dried Abalone Summer Eight Treasure Vegetable Spicy Boiled Seafood Three Meat Platter Scallion Fried Rice Chicken Salt Ramen Mushroom Shumai The dishes showcase the strength of Chinese cuisine while maintaining a delicate and refined flavor. The combinations of ingredients, aromas, and textures are thoughtfully calculated, leaving a lasting impression with every dish.The spring rolls, in particular, are exceptional, with a perfect balance between the crispy texture and the rich filling, making it a dish I would love to have again.The seafood stir-fry has a refreshing summer twist with the use of citrus, creating a light flavor.The dried abalone was also enjoyable, especially the delicious broth.To finish off, the fried rice was incredibly tasty, enhanced with Sichuan pepper and baby sardines, embodying the essence of Chinese cuisine. The rice was perfectly fluffy.Overall, the meal was light and satisfying, allowing me to enjoy every bite until the end. It's not overly greasy, making it appealing even for women. Less

I was invited by a friend and visited for the first time in a year! I was so happy to enjoy delicious Chinese food until I was full. It was a great meal.- Cheese Spring Rolls Featuring mako shark and hammerhead shark, topped with smoked caviar and 24-month aged Comté.- Hot and Sour Stir-Fried Seafood Today's seafood stir-fry with green chili and citrus for a refreshing summer flavor.- Corn Ice Cream Seasonal sweet corn transformed into ice cream with six different styles: - Spicy jelly with chips made from beard and fibers - Soup, brine, and fruit flesh with black vinegar Shaoxing wine caramel.- Winter Melon and Snail Soup A summer classic from Hong Kong, made with two types of chicken, Jinhua ham, and dried seafood, simmered for two days to create the broth.- Sweetened Eel Rolls Eel from Shizuoka, a classic Shanghai flavor, braised in soy sauce, served with burdock crepes, pecans, white cucumber, and young lotus.- Dried Abalone Dried abalone from Yoshihama, Iwate, prepared over a week without added seasonings.- Summer Eight Treasures Zucchini: with chili oil, mint, and lime from Yunnan. Pea shoots: stir-fried with XO sauce. Okra: stir-fried with sweet bean sauce. Baby eggplant: with black vinegar and ginger. Sesame balls: made with white sesame from Kikai Island, Kagoshima. Cantonese cabbage: braised with garlic. Tomato: marinated in Shaoxing wine. Spaghetti squash: tossed with Sichuan pepper oil.- Boiled Seafood Duo Featuring today's fresh fish and lobster, with homemade oil made from ten spices, enhancing the depth with chicken and pork broth and shrimp consomme.- Three-Meat Platter Spicy Ribs from Sichuan: Okinawa Kibi Maru pork, roasted with five spices. Coconut Chicken from Hainan: Fukushima Date chicken in a coconut pot with chili lime soy sauce. Honey Ginger Beef from Guangdong: Osaka Naniwa black beef stir-fried with oyster sauce and sweet pickled ginger.- Today's Noodles and Rice + a? ◇ Scallion Fried Rice, extra ◇ Soy Sauce Noodles, extra ◇ Fragrant Mushroom Shumai- Dessert Featuring seasonal fruits as the star. - The last bite. Less

This was my first visit, and I was continuously amazed throughout the night. It was truly a delightful experience, and I definitely want to return. I highly recommend this place to others! ✨【2026 Summer Menu】Menu:- Cheese Spring Rolls Featuring Mako Shark and Hammerhead Shark Wrapped with male and female caviar and 24-month aged Comté. This was the MVP of the night!‼️ ⸻ - Spicy and Sour Stir-Fried Seafood Today's seafood stir-fry Prepared with green chili and citrus for a refreshing summer flavor. ⸻ - Corn Ice Cream Six different preparations of seasonal corn: Ice cream, Mapo jelly, pickles, and smoked chips, Soup, garlic and fruit, and black vinegar sauce with caramelized black beans. ⸻ - Winter Melon and Snail Soup A summer staple from Hong Kong Made with two types of chicken, Jinhua ham, and dried scallops, simmered for two days to create the broth. ⸻ - Sweet Soy Braised Eel Eel from Shizuoka A classic Shanghai flavor, braised in soy sauce, Served with burdock crepe, pecans, white cucumber, and myoga. ⸻ - Authentic Dried Abalone Dried abalone from Yoshihama, Iwate Prepared over a week without changing the water. ⸻ - Summer Eight Treasure Vegetable Zucchini, Iwate Chioil, mint, lime from Yunnan Stir-fried pea shoots with XO sauce, okra, and sticky mushroom sauce, Dried scallops, ginger with soybean paste, Pepper dumplings, Kagoshima black pork braised, white sesame, Steamed Cantonese cabbage with garlic, Tomato marinated in short-term sake, and mixed with golden thread gourd and Sichuan pepper. ⸻ - Water-Boiled Seafood Duo Today's fresh fish and lobster Homemade oil made from ten spices Inspired by Sichuan's wood ginger fish, With chicken and pork broth and shrimp consomme for depth. ⸻ - Three-Meat Platter Spicy Ribs from Sichuan Okinawa Kibi Maru Pork Oven-roasted with five spices Coconut Chicken from Hainan Fukushima Date Chicken Served with coconut hot pot and green chili lime soy sauce. Ningxia Beef from Guangdong Osaka Naniwa Black Beef Stir-fried with oyster sauce and sweet pickled ginger. ⸻ - Today's Noodles and Rice Choose your favorite type I love this!! You can enjoy fried rice or ramen from a single bite to a full bowl. ☺️ ⸻ - Dessert Featuring seasonal fruits as the star For the final bite. Less

I regularly visit ShinoiS, and this is my review from July 2026.The vibrant spiciness created by green chili and citrus, the clear sweetness and fresh aroma of corn and winter melon, and the dazzling array of spices come together beautifully.Each dish presents a complex interplay of aroma, depth, spiciness, acidity, and sweetness, all while maintaining the essence of the ingredients, creating a balance of delicacy and strength.I was captivated by the flood of aromas and the diverse textures that appeared one after another, showcasing the essence of summer in a course that truly embodies the spirit of ShinoiS.I look forward to my next visit.▪️Price▪️Course + TEA pairingJPY 65,000▪️Course Duration▪️Approximately 2 hours and 30 minutes■List of Dishes■【Shark Fin Spring Roll】★★★★【Seafood Spicy and Sour Stir-fry】★★★★★★【Corn】★★★★★★【Winter Melon Soup】★★★★★★【Braised Eel in Soy Sauce with Crepe】★★★★★【Dried Abalone】★★★★★【Eight Treasure Stir-fry】★★★★★【Omar and Katsuo Poached Fish】★★★★★★【Three Types of Meat】★★★★【Tears Bean Shumai】★★★★★【Scallion Fried Rice】★★★★【Shoyu Ramen】★★★★【Peach Dessert】★★★★★【Fresh Mochi】★★★★■TEA Pairing■① Pu-erh Old Tree Da Jin Ya② Huangshan Wild Tea③ Yunnan Black Tea④ Fresh Pu-erh You Le⑤ Phoenix Dan Cong Jiang Hua Xiang⑥ Gu Zhang Mao Jian⑦ Gong Mei⑧ Phoenix Dan Cong Yuan Sheng Gu Mu▪️Details Below▪️【Shark Fin Spring Roll】★★★★A classic spring roll made with two types of shark fin: hammerhead and mako. Topped with 24-month aged Comté cheese and smoked caviar.The crispy skin creates a delightful texture, releasing the aroma of caviar. The varying thickness of the shark fin fibers provides distinct textures, and the fish flavor gently expands with each bite.The aroma and umami blend beautifully with the richness of the Comté cheese, creating a delicious experience. This exciting spring roll heralds the start of the course.Pairing ①Pu-erh Old Tree Da Jin YaWith a refined sweetness, it refreshingly lingers.【Seafood Spicy and Sour Stir-fry】★★★★★★Featuring round fish, scallops, and whelk.The sharp spiciness from green chili and citrus spreads vibrantly, perfectly balanced by the oiliness.The whelk releases its aroma with each bite, the scallops offer a luscious sweetness, and the round fish showcases its white fish flavor robustly.The spicy and sour taste harmonizes beautifully with the individuality of each ingredient.A wonderfully refreshing summer seafood stir-fry.Pairing ② Huangshan Wild TeaA beautifully refreshing aroma that evokes the clear skies of Huangshan. This tea complements the lingering spiciness of the seafood stir-fry perfectly.【Corn】★★★★★★From Tochigi Prefecture, "Toshimaru"Freshly squeezed ice, mala jelly, hair chips, soup, pudding, fruit flesh, and black vinegar Shaoxing wine caramel.The natural sweetness and aroma of the soup and ice spread pleasantly across the palate.The spiciness of the mala jelly and the roasted aroma of the black vinegar Shaoxing wine caramel enhance the sweetness of the corn without overpowering it.Layering textures, temperatures, spiciness, and acidity, this dish showcases the unique deliciousness of corn in a way only Chinese cuisine can.Delicate and vibrant, this is ShinoiS's corn.Exquisite.Pairing ③ Yunnan Black TeaWith a sweet and floral aroma, it spreads a refreshing umami, leaving a pleasant aftertaste.【Winter Melon Soup】★★★★★★A soup made over two days with two types of chicken, Jinhua ham, and dried whelk.The moment the lid is lifted, a deep, umami-rich aroma captivates you. The soup is clear yet sweet and deeply flavorful.The fresh aroma of winter melon shines brightly within the clear umami, spreading gently across the palate.Even after swallowing, the deep umami lingers long.A remarkable soup that embodies both transparency and strength.【Braised Eel in Soy Sauce with Crepe】★★★★★Burdock crepePecan nuts, white cucumber, myoga.The aroma of burdock seamlessly transitions to the scent of eel and soy sauce.Then, the crunchy texture and richness of the pecans, the freshness and greenness of the white cucumber, and the refreshing aroma of myoga emerge one after another.It’s a flood of aromas and textures.The eel deepens its flavor by absorbing the umami of the soy sauce and burdock, while the sourness of the white cucumber adds a clear outline to the dish.The deliciousness continues without becoming tiresome.Pairing ④ Fresh Pu-erh You LeWith a crisp mouthfeel, a round sweetness emerges, followed by the characteristic aroma of pu-erh.The roundness of the flavor and aroma pairs beautifully with the eel crepe.【Dried Abalone】★★★★★A specialty of ShinoiS.Dried abalone from Yoshihama, Iwate, soaked in water for about a week, then simmered in the soaking liquid for another week to create this dish.The mineral-rich umami of the soup spreads gently from the mouth to the tongue.The dried abalone releases its umami with each bite, and as you chew, the aroma and flavor harmonize beautifully.This natural and robust deliciousness is what dried abalone is all about.Pairing ⑤ Phoenix Dan Cong Jiang Hua XiangA sweet aroma spreads gently, creating a floral first impression.While being vibrant, it remains soft, enhancing the lingering flavor without clashing with the dried abalone.【Eight Treasure Stir-fry】★★★★★- Zucchini: Chili oil, mint limeFried zucchini coated in oil.The refreshing burst of mint rides on the juiciness of the zucchini, delivering a spicy kick.A taste of summer.- Pea shoots: Stir-fried with XO sauceThe robust umami of XO sauce spreads alongside the freshness of the pea shoots.- Okra: Stir-fried with sweet bean sauceThe sweetness and depth of the sweet bean sauce enhance the freshness of the okra.- Baby eggplant: Black vinegar gingerThe sharp acidity of black vinegar highlights the flavor of the baby eggplant.- Sesame dumpling: White sesameAromatic white sesame.The sweetness inside blends smoothly with the palate.- Cantonese cabbage: Garlic braisedThe sweetness of the cabbage bursts forth from within.- Tomato: Pickled in Shaoxing wineThe oiliness and richness of the Shaoxing wine blend with the juicy sweetness of the tomato, creating a delightful combination.- Golden thread melon: Tossed in Sichuan pepper oilThe crisp texture is beautifully complemented by the vibrant aroma of Sichuan pepper.Each vegetable layers different aromas and flavors, vividly depicting the essence of summer in the Eight Treasure Stir-fry.Pairing ⑥ Gu Zhang Mao JianA refreshing green aroma spreads lightly, cleansing the oiliness of the Eight Treasure Stir-fry and leading to the next bite.【Omar and Katsuo Poached Fish】★★★★★★Homemade oil made from ten spicesChicken, pork, and shrimp consomme.First, a sip of the soup.A harmonious blend of aroma, depth, spiciness, acidity, and sweetness rushes through the palate with vibrant deliciousness.This striking flavor draws you into the world of the dish.The sweet flavor from the bouncy texture of the omar intensifies with the deep umami of the soup, highlighted by the spiciness and acidity.The katsuo fish has a gentle, clear flavor that dissolves softly.As the soup envelops it, the inherent flavors of the ingredients become even more pronounced.Respecting the essence of the ingredients, this poached fish showcases the sweet, sour, and spicy characteristics of Chinese cuisine, embodying the spirit of ShinoiS.Pairing ⑦ Gong MeiAged clarity of umami and complex aromas spread throughout.【Three Types of Meat】★★★★- Kibi Maru Pork Spare RibsSichuan-style spice oven-baked.Biting into it releases a burst of spice aroma, deep and vibrant.Then, the sweetness of the pork fat and the robust umami of the meat flow out.- Date ChickenHainan-style coconut hot pot.The saltiness of the soy sauce transitions smoothly into the aroma of coconut, revealing the chicken's umami with each bite.- Naniwa Black BeefCantonese-style oyster stir-fry.The richness of the oyster sauce brings forth the umami of the beef.A convincing deliciousness.Pairing ⑧ Phoenix Dan Cong Yuan Sheng Gu MuWith deep aroma and umami, the flavor is clear and round, enhancing the deliciousness of the meat.【Tears Bean Shumai】★★★★★Packed with tears beans that burst with a pop, releasing a fresh aroma.Supported by the umami of the meat, the sweetness and aroma of the beans spread throughout the mouth.A summer delight.【Scallion Fried Rice】★★★★The freshness of the scallions and the umami of the rice and fat spread robustly yet elegantly.A fried rice that embodies the strength and beauty characteristic of ShinoiS.【Shoyu Ramen】★★★★A soup made by simmering 38 Zen chicken and Kibi Maru pork for six hours, seasoned with three types of soy sauce and two types of salt.The rich soy aroma and deep umami of the soup cling well to the ultra-thin noodles.The flavor is both rich and clear, truly refined.【Peach Dessert】★★★★★Almond and Yume Mizuki ice creamKanou Rock compoteWhite peach soupThe soup is filled with the aroma and sweetness of peach flesh, as if you are drinking the fruit itself.The compote concentrates the sweetness of the peach, offering a juicy and rich peach experience.The ice cream spreads a refreshing aroma of almond and peach from its soft acidity.Each element showcases different expressions, fully highlighting the individuality of the peach.【Fresh Mochi】★★★★American cherry and yogurt.The chewy dough combines the soft acidity of yogurt and the vibrant acidity of cherry, spreading harmoniously.Thank you for reading.If you found this helpful, I would appreciate a "like" or "follow."I also have an Instagram account.I would be grateful if you could check it out as well.Instagram: gatarou19URL: https://www.instagram.com/gatarou19 Less

I heard that the tea pairing here is fantastic, so I decided to visit. It was my first time choosing a non-alcoholic pairing, and it turned out to be a perfect match.I was able to enjoy the dishes until the very end without feeling overwhelmed.Each dish was truly exceptional. I tried the "Tears Beans" for the first time, and their plump texture complemented the shumai beautifully.The service and the atmosphere of the restaurant were calm and inviting, making it a great place for a meal with someone special.I definitely want to come back. Less

【Rating】Overall: ★4.5 Food & Taste: ★4.7 Service: ★4.5 Atmosphere: ★4.4 Cost Performance: ★4.2 Alcohol & Drinks: ★4.4 【Review】 I visited ShinoiS for a business dinner. The course menu combines traditional Chinese cuisine with modern elements, showing great respect for tradition. The summer menu for 2026 was exceptional. It started with cheese spring rolls, capturing my heart with a bite of smoked caviar and finely shaved 24-month aged Comté. The hot and sour stir-fried seafood featured scallops and seafood with a refreshing summer tang from green chili and citrus. The corn ice cream was a playful dish showcasing corn in six different preparations. Next came the clear and flavorful winter mushroom and conch soup, the sweet and savory braised eel roll, and the impressive dried abalone that took a week to prepare. The meal concluded with scallion fried rice, soy sauce ramen, and summer shao mai. We finished on a refreshing note with mango sorbet for dessert. This course allowed me to experience the heights of Chinese cuisine with each dish. It’s perfect for business dinners or special occasions. I look forward to visiting again in a different season. Less

From the moment you step inside, a sense of exclusivity envelops you in this sophisticated and luxurious space. I was completely overwhelmed by the meticulous aesthetics that maximize the appeal of the ingredients, combined with exceptional culinary skills. Each course is crafted to an extraordinarily high standard, offering an artistic presentation that delights not only the palate but also the eyes and nose. The depth of flavor, harmoniously blending different elements, brings new surprises and a lingering aftertaste with every bite. The attentive hospitality is remarkable, creating a comfortable atmosphere where the passion and dedication to the cuisine truly shine through. This is undoubtedly a top-tier establishment where you can indulge in a blissful dining experience, perfect for anniversaries or special nights out. Less

Tokyo Cuisine June 17, 2026 (Wed) 20:30 Tabelog 3.90 2026 BRONZE 2026 Top 100 Restaurants 2026 Michelin Star 2026 Go-E-Miyo 3 Tock Last night's dinner was here! It was my first visit in three months. Chef Hiroyuki Shinohara (@shinoharahiroyuki) opened this restaurant in 2019 after working at "Akasaka Rikyuu," "Rohoutoi," "Heifun Terrace (Peninsula Tokyo)," and "Koukyuu." The menu consists solely of an omakase course. < Menu > 1. Shark Fin Spring Rolls Featuring two types of shark fin, from the shortfin mako and the hammerhead shark, with smoked caviar on top, infused with cherry wood chips. 2. Three Types of Seafood Stir-fry Scallops, grouper, and whelk, prepared in a summer-style sweet and sour sauce with green chili and sudachi, garnished with young corn. 3. Corn in Six Styles Using "Mirai" corn from Shizuoka Prefecture. An ice cream made without milk or sugar, created by squeezing raw corn. Served with a spicy jelly, soup, pudding with corn flesh, and a spicy jelly made from a reduction of black vinegar, Shaoxing wine, and corn cobs. 4. Winter Melon Soup A two-day broth made from two types of chicken, Jinhua ham, and dried whelk. 5. Braised Eel in Soy Sauce Simmered in soy sauce and rock sugar, topped with pecans, white cucumber, and myoga, wrapped in a skin made from burdock. 6. Abalone Dried abalone from Yoshihama, Iwate Prefecture, rehydrated in water for 7 to 10 days. No seasonings like salt or oyster sauce are used; the sauce is made solely from the broth of the dried abalone. 7. Summer Eight Treasure Stir-fry - Zucchini with chili oil, mint, and lime - Pea shoots stir-fried with XO sauce - Okra stir-fried with sweet bean sauce - Bok choy with black vinegar and ginger - Sesame dumplings made with white sesame from Kikai Island, Kagoshima - Cantonese cabbage braised with garlic - Tomatoes marinated in Shaoxing wine - Spaghetti squash dressed with Sichuan pepper oil 8. Lobster and Managatsuo Poached Fish Prepared with homemade oil from ten spices, chicken and pork broth, and shrimp consomme. 9. Assorted Meat Platter - Date chicken from Fukushima Breast meat, cooked in a coconut hot pot, served with chili lime soy sauce. - Kibi Maru pork from Okinawa Marinated with five spices and oven-roasted. - Naniwa Black Beef from Osaka Stir-fried with oyster sauce, served with sweet pickled ginger from Kochi. 10. Shumai Summer-style shumai filled with Hinai chicken and Jinhua pork, along with corn and edamame. Served with a sauce made from sesame paste, soy sauce, and vinegar. 11. Fried Rice Simply made with only green onions, mixed with a spicy oil made from chirimen sansho and chili oil. 12. Chirimen Sansho and Chili Oil 13. Shoyu Ramen A broth made by simmering 38 Zen chicken from Tochigi and Kibi Maru pork for six hours, combined with three types of soy sauce and two types of salt. Topped with pork chashu and menma. 14. Basil-infused Milk Ice Cream Topped with passion fruit and served on a bed of mango sauce from Miyazaki. 15. Chinese Black Tea 16. Mooncake Filled with mandarin jelly and cream. Everything from start to finish was delicious! Less

I was brought here by a gourmet friend.I was truly impressed by the refined and profound flavors.Everything was delicious, but my favorites were the shark fin spring rolls, eel crepes, corn ice cream, and the eight treasure stir-fry (see photos).Each dish was innovative and intriguing, completely overturning my preconceived notions of Chinese cuisine. Yet, the lingering flavors still felt authentically Chinese, which I found remarkable.The hospitality was also exceptional, making it a wonderful restaurant.I will definitely visit again! Less

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. Less

ShinoiS, an upscale counter-style Chinese restaurant in Shirokanedai.On this day, we enjoyed a seafood course, which was different from the usual meat offerings.We started with the familiar spring rolls, and the highlight of the day was the dried abalone, which is typically rehydrated with just water, prepared in a style reminiscent of spare ribs, paired beautifully with a Burgundy red wine.From start to finish, we were able to savor the seafood Chinese cuisine crafted with great passion by Chef Shinohara (though I must admit, I still crave the usual dried abalone!). Less