I was recommended by Mairebi-sama. It's a 5-minute walk from Nogizaka Station, on the first floor of an apartment building. As you pass through the pure white curtain, you'll find yourself at the counter. I opted for the chef's tasting menu (19,800 yen) and was served cold green tea, specially made for this place by a tea shop in Kyoto. The aroma of hinoki wood fills the air. It was quite expensive but delicious. - First course: "Bamboo shoots, taro, cherry blossom leaves, white fish, plum" - Soup: "Wild mountain vegetables and shellfish" with clams, flat shells, and northern surf clams, plus celery, watercress, amadoko, and urui. The shellfish broth was rich and flavorful. - Sashimi: "Salt-rubbed sea bream" from Choshi, served with seasoned seaweed. It was the best sea bream I've ever had. - "Chilled shabu-shabu with Japanese pepper" featuring beef shoulder, bamboo shoots, and Japanese pepper, served in a cold dashi jelly. The Japanese pepper from Wakayama added a unique numbing sensation to the dish. - "Broad beans and Toyama firefly squid rice steamed dish" - a delightful pairing of seasonal ingredients. - Appetizer plate: hair crab and uisumame in white dressing, fried cherry trout with Japanese-style tartar sauce, Fukui white shrimp and mozuku vinegar, squid ink dumplings, sweet and savory houba fu, and rolled butterbur sprout. The prepared butterbur sprout stood out as exceptionally delicious. - "Yuba and bamboo shoot Yorozu-steamed dish, sakura shrimp tortoiseshell paste" with grated yamato potato and fresh yuba, accented with fragrant sakura shrimp. - Main course: miso soup, pickles, soba rice porridge, bonito with sesame ponzu, choice of rice bowl (I chose the sea bream and scrambled egg bowl). - Dessert: "Sakura anmitsu and strawberries" with adzuki beans, shiratama, agar jelly with Awa green tea, and a black honey and sakura powder anmitsu alongside Nagano strawberries in syrup. The Awa green tea agar jelly was impressive. The dedication of the chef to his ingredients was truly admirable. He also pays attention to his choice of wines and tableware. I can't wait to visit again and enjoy some wine with the delicious food.

I visited this restaurant, which was open for a limited time in Toranomon Business Tower's Toranomon Yokocho. Although I haven't been to the main store, the Sakura Shrimp and Egg Rice Bowl was absolutely delicious. The fluffy texture of the egg was fantastic, and the aroma and flavor of the Sakura shrimp were very well done. The miso soup with shredded myoga added a nice touch, and the broth or miso was very elegant and satisfying. However, the portion size was too small! It might be enough for Minato Ward ladies, but I ended up buying a fried chicken bento from the supermarket in the basement and eating that. Overall, I felt more dissatisfied than satisfied.

Nogizaka Shin-san, this time collaborated with ceramic artist Suzuki Daiyumi for a meal event. All the dishes were beautifully presented in Daiyumi-san's elegant ceramics. First, we were shown a display of ceramics like at an art exhibition, and then each dish was served on them, bringing the ceramics to life with a radiant glow. The impeccable dishes by the chef Ishida breathed new life into the ceramics. Enchanted by their beauty, I ended up purchasing a few of Daiyumi-san's sake cups. The dishes prepared by Chef Ishida were exceptional, especially the fluffy texture of the pike conger and the crispy texture of the sweetfish. I heard that Nogizaka Shin-san is going through renovations, and I am looking forward to visiting the newly revamped restaurant!!

Visited on a regular night and opted for the pairing menu. The dishes were beautifully presented and reflected the season, with rich flavors. The dashi was flavorful as well. The sommelier engaged us with light conversation. It's no wonder they have a Michelin star. Every dish was delicious and the wine pairings were exceptional. Thank you for the wonderful meal. Satisfied.

When explaining the dishes, I have a bad habit of innocently asking "Why are you combining ○○ and ▲▲?" or "What led to the seasoning of ■■?" And I tend to follow up with more questions after receiving an answer. In response, Mr. Ishida kindly explained in simple words understandable even to amateurs. I was also impressed by the thorough pursuit and investigation behind the answers. The food, wine, and sake pairings were all delicious. Mr. Ishida also shared various things about the history of the restaurant, his approach to cooking, and his vision, allowing me to learn a lot despite being in a different industry. Thank you very much. There are many delicious restaurants out there, but I realized that this is the kind of place you want to keep coming back to.

I visited the restaurant "Nogizaka Shin" which is selected as one of the top 100 Japanese restaurants in Tokyo with a rating of 3.76 on Tabelog. The restaurant is located in Nogizaka, has a classy exterior with a white curtain hanging outside, and a sophisticated interior with a row of counter seats. The head chef, Shinji Ishida, hails from Tokushima Prefecture and has trained at renowned establishments, showcasing his impeccable skills. During my lunch visit, I enjoyed dishes such as fuki tofu with soybeans, grilled firefly squid, aburi scallop with mashed broad beans, a seafood hot pot, marinated sea bream, and various other delightful traditional Japanese dishes. The standout ingredient of the restaurant is the Tokushima-produced sea bream, which was truly exceptional. The freshness and quality of the ingredients were outstanding. The restaurant is relatively easy to make reservations at and has a hidden gem vibe. Overall, it was a fantastic dining experience worth recommending.

I visited this restaurant at the end of March 2023, about six months ago. Although they have since reopened with a new look, this post is a bit late, so please bear with me. The dishes I enjoyed on this day included: - Fuki no Tane Tofu and Firefly Squid: The former was a sesame tofu with fried firefly squid, while the latter was boiled firefly squid marinated in a sweet vinegar sauce. - Flounder with Soramame Dressing: Seasoned only with salt. - Clam Soup: Featuring clams, thinly sliced needle-like udo, and bamboo shoots from Kumamoto. - First Plate of Sashimi: Salt-preserved horse mackerel, sea urchin from Hokkaido, and seasonal flower wasabi. - Second Plate of Sashimi: A specialty dish of marinated sea bream. - Appetizer Plate: Includes various items like Karasumi daikon, eel roll, cauliflower pickles, walnut salad, baby cabbage, and octopus tempura. - Beef Dish: Olive beef from Kagawa wrapped in cherry blossom leaves and salt-grilled, served with various accompaniments. - Simmered Dish: Steamed fish collar, fish eggs, fuki, and warabi. - Rice Dish: Served with bonito sashimi topped with mountain sea urchin, grated abalone, and egg hotpot. - Dessert: Japanese sweets and fruits. The drink pairings included natural wine from Case Thibault in a glass and a 1997 Corton-Charlemagne bottle from Bonneau du Martray. Overall, the restaurant offers a unique fusion of Japanese cuisine and wine, with dishes that are meticulously crafted to complement each other.

I visited "Nogizaka Shin" located right near Nogizaka Station. The interior of the restaurant was very calm and exuded an adult atmosphere. It's a perfect place for business meals and entertaining clients. There were counter seats and private rooms available. The dishes were made with seasonal ingredients and were carefully crafted, all of them were delicious. The presentation of the dishes was also beautiful and visually pleasing. The food paired exceptionally well with the drinks. I highly recommend it for those who want to enjoy delicious Japanese cuisine or celebrate special occasions.

We made the first reservation at 12 o'clock. We visited for the first time to celebrate my wife's birthday. We brought our infant with us, so we had reserved a private room, but we were grateful for the large room provided. The food was incredibly delicious, as expected. My wife was very happy. Thank you, Mr. Ishida, for your polite greeting.

The atmosphere inside the restaurant is calm, like a sophisticated Japanese restaurant, suitable for entertaining or special occasions. My friend reserved a private room for us, but I personally prefer sitting at the counter. It's nice to chat with the kind owner while enjoying the food at this restaurant. As far as I can remember, some of the dishes we had were Cauliflower with grated blowfish (Blowfish milt added): The combination of the light vegetable soup and rich blowfish milt felt a bit mismatched. Octopus with ponzu jelly: The sharp acidity of the jelly stood out. Red snapper soup: A gentle flavor that I found the most delicious. Seared golden eye snapper: Perfectly cooked, great accompaniments, but the sauce didn't suit my palate. Hassun (assorted delicacies): Including foie gras rice, pickled vegetables, and snow crab croquette, all luxuriously presented. Grilled blowfish dish: Impressive cooking presentation and rich flavor. Vegetable and yellowtail soup: The sweetness of the Kyoto radish and carrot was good, but the yellowtail was too fatty for my liking. Fugu and blowfish milt parent-child rice bowl: Incredibly rich and intense, just as expected. It was a meal accompanied by a considerable amount of sake chosen by my friend, so my feedback may not be entirely reliable, but I definitely recommend opting for a food and drink pairing. If I were to revisit, I would like to try a pairing course with Japanese sake or wine.

Nogizaka Shin, first visit! I came here for the authentic Japanese cuisine by Chef Ishida and the wonderful selection of drinks by Sommelier Tobita. The wine and sake pairings were fantastic with each dish. The dishes were all exquisite and made me happy. The cauliflower and onion soup was a standout with its creamy texture and delicious shirako. The tako rice with yolk vinegar and vinegar jelly was refreshing with a perfect balance of flavors. The presentation on Katsunori Sawa's beautiful Shigaraki pottery was a delightful touch. The ama-dai rice bowl was flawless. The aori ika and akagai sashimi were not your ordinary sashimi, with rich nori and scallions adding depth to the dish. The kinmedai straw-grilled was perfectly smoked with a delicious dashi gelee. The pairing sake served in Makoto Yamaguchi's guinomi was intriguing with its rustic charm and complexity. The hachi zuki assortment was stunning, especially the matsuba crab croquette and ankimo rice. The grilled fugu had a firm and flavorful texture. The seigoin daikon and buri dish showcased exceptional cooking techniques. The parent-child donburi with shirako and fugu was exceptionally delicious. The dessert of kampei and monaka was light and delightful. I enjoyed the incredibly delicious food and drinks, the artistic pottery, and had a truly fulfilling experience! I will definitely visit again!

December 2022 visit. This day had more impactful dishes than usual. Steamed fugu shirako rice, ankimo topped with karasumi miso and jelly, two types of sea bream sushi using yamaimo (warm and cold), etc. The closing rice was fugu takikomi gohan. Of course, I had a couple of servings with eggs on top. I enjoyed a bottle each of Burgundy white and red wines. First visit was in October 2017. The following is the base post. +++ This restaurant is a collaboration between owner sommelier Mr. Tobita and head chef Mr. Ishida, offering a combination of wine and traditional Japanese cuisine. Mr. Tobita previously worked as a sommelier at the renowned Ostral before co-founding R'ombre with Chef Kishimoto. Mr. Ishida honed his skills for 15 years at the famous Aoyagi in Tokushima (he is a senior disciple alongside Mr. Kojyu Okuda and Mr. Ryugin Yamamoto). Both Mr. Tobita and Mr. Ishida worked at Kojyu, and collaborated when Mr. Okuda opened a restaurant in Paris. They work together to craft the menu with a strong focus on wine pairing. The ingredients used are exclusively domestic, including seasonings, and the appearance of the dishes is thoroughly traditional Japanese cuisine. However, there is a great deal of creativity and research that goes into the dishes to cater to the world of wine. The dishes are subtly infused with creativity that may not be immediately noticeable, showcasing a modest level of innovation.=====================

Located just a 1-minute walk from Nogizaka Station, next to the Johnny's office. The food at this place by Ishida-san is delicious. No wonder they have been awarded the Michelin star for many years. I am always impressed by their meticulous work. With counter seating and private rooms available, it is a great place for entertaining.

I visited "Nogizaka Shin," whom I met at a study session on Japanese cuisine, for a meal with friends. We couldn't secure a dinner reservation, so we opted for lunch instead. Since the counter seats were all taken, we were seated in a private room. The decor, taste, servingware, presentation, service, and explanations were all very informative and educational. I look forward to visiting again in the future. Thank you for the delicious meal.

A quietly located restaurant in a peaceful residential area of Nogizaka. Shin-san's traditional Japanese cuisine restaurant has a gorgeous interior with a calm atmosphere. Although there is a counter, we were led to a private room on this day. I was craving crab, and luckily they had a variety of delicious crab dishes that day. The service was incredibly polite, and it was a really great dining experience. While it may be a bit pricey, if you have the means, I highly recommend this restaurant. Thank you for the feast!

It's been a while since my visit and I was really looking forward to this time of the year in November, as it's a delicious season. The food exceeded my expectations and was so delicious, especially the crab and salmon roe - my favorite ingredients. I would love to visit again. Thank you for the wonderful meal!

On a day that suddenly turned cold, I visited this restaurant for dinner. I made a reservation two days in advance and was able to secure a reservation without any issues. It's hard for me to understand how reservations at this restaurant are so easy to get, but everyone has their own preferences. Anyway, I visited alone. At the counter, there were 1 solo diner and 2 pairs, totaling 4 people occupying the counter. I had informed them in advance that I wanted to have Matsutake mushrooms, so the price was set at 30,000 yen. First, I started with a glass of champagne, a Blanc de Blancs from Maison Devaux. It's a classic bottle shape, and I learned that Maison Devaux has a long history. Thanks to the ambassador-like role of Mr. Tobita, they were able to offer this splendid Champagne at a reasonable price. The first dish of the day was a Chawanmushi with Matsutake mushrooms and salmon roe. The Matsutake flavor was balanced nicely without being too overpowering. The second dish was served in a hollowed-out persimmon. Inside, there was pike conger eel, persimmon, matsutake mushrooms, lily root, topped with persimmon puree. I paired this dish with a German Riesling from Markus Molitor. The next dish was a simmered dish with soft-shelled turtle, awa-fu, and an unidentified mushroom. The broth was beautifully flavored, and it was matched with a Latour Martillac 2016. Then came a sea bream sashimi with sea urchin on top. Two slices of pear lightly pickled in vinegar were also served. I ordered a bottle of Joseph Drouhin's Chambolle-Musigny Premiere Cru 1982. The seared bonito tataki was simple yet surprising. The chef explained that the skin was generously salted before searing to create a range of textures depending on the thickness of the cuts. At this point, the conversation drifted away from the progression of dishes. I always look forward to the Ayu rice with child fish, typically available in September, but I was lucky to enjoy it in early October. I was indecisive and ended up ordering four types of rice in total. The Matsutake rice entrée was a treat, made with Matsutake mushrooms seasoned with salt and cooked with the mushroom's extracted juices. This was followed by a traditional Japanese eight-course meal, including a variety of seasonal dishes. Before the rice course, I enjoyed an eel dish prepared with simplicity and finesse. Then, I had three types of post-meal rice, starting with buckwheat rice, followed by the highly anticipated Ayu rice with child fish. The Ayu fish was quite large, mixed into the rice and topped with an egg. My first visit to this restaurant was in October 2017. The content following this description is a base post.+++

In the midst of a forecast that a typhoon would hit at night, I visited for lunch. I was dining alone, occupying one side of the counter with just one other solo diner, making it a relaxed experience. I started off with a glass of Champagne, the Santenay from Château de la Tour. It was very dry and perfect for summer. The dishes I had that day included: - Abalone somen served in a glass container shaped like a water pitcher, with frozen grated abalone creating a white foam-like texture, offering the taste and aroma of abalone without its actual texture. A dish to enjoy the essence of abalone was served later on. - A dish called "anzaku" featuring grilled conger eel, cucumber, and three-cup vinegar, a simple yet delicious combination. Paired with Château Carbonnieux 2014, it complemented the dish well. - A bowl with sand fish, lotus root bun, and okra, with edamame inside the lotus root bun. - The first sashimi dish was summer-style abalone sashimi with a liver sauce, accompanied by white melon and myoga. - The second sashimi dish consisted of four plates, including squid with vinegar radish, tuna with sesame ponzu sauce, vinegar-cured sardines, and broiled conger eel with jelly. I enjoyed it with Sōyū sake from Tochigi. - Grilled ayu from the Tenryu River served simply without any additional accompaniments. - An assortment plate with corn tempura, mackerel sushi roll, conger eel jelly, and winter melon with tomato dashi. - Grilled eel with fig and white miso dressing from Amakusa. - A hot pot dish featuring eel and new spring onions from Awaji, seasoned lightly with sansho pepper. - The meal ended with three rice dishes, including the usual sobamai zosui, white rice with a special delicacy of marinated sea bream, and a luxurious dashi soy sauce glaze, and a softshell turtle egg omelette. - Dessert was watermelon jelly with ice cream, paired with muscat fruit. The watermelon was scented with a hint of Campari and salt, while the ice cream was made with minimal sweetness. Finally, I enjoyed a cup of matcha to end the 2.5-hour lunch. I also ordered a bottle of wine, a Lucien Le Moine Chambertin 1988. The experience began quietly but gradually unfolded into a delightful dining experience.

It's been a while since I opened Tabelog, so I decided to visit another restaurant. It was a hot day in July when I visited Nogizaka Shin. I remember rushing to the restaurant in a taxi because I was almost late for a meeting. This restaurant offers fantastic Japanese cuisine. They have private rooms, making it suitable for group gatherings, but the counter seats where you can watch the cooking would be great for a date. I particularly remember the deliciousness and quality of the clams and the perfectly cooked ayu dish. For the finale, we had a hearty meal with tuna sashimi rice in a pot and an eel and egg over rice dish, leaving us completely satisfied. The prices are reasonable for a Japanese restaurant, and the ambiance, interior, and the friendly owner all added to the wonderful experience. I would love to visit again when the seasons change.ありがとうございました。

Visited during the Golden Week holidays. I went alone. The counter was occupied by a single customer and a group of two, totaling four people, giving a spacious feel. The dishes I had on this day were as follows: - Grilled hamaguri clams and spring vegetables soaked in orange zest - Croquette with the texture of bamboo shoots, the fragrance of butterbur, and a savory bitterness of shepherd's purse sauce - Ai-named kudzu paste soup with usuba tofu, topped with plum for a refreshing acidity - Golden eye sea bream simmered lightly with a broth of fish bones and soy sauce, incredibly tender and flavorful - Dan-go triggerfish from Tango - Bonito sashimi with asatsuki, garnished with garlic and sesame oil from Kikai Island - Steamed rice wrapped in bamboo skin with bamboo shoots and firefly squid - Eight dish course featuring grilled beltfish, usuba bean, sea bream roe, tairagi sea bream, suzuki tempura, and myoga pickles - Beef shabu-shabu dipped in bamboo shoot dashi, flavored with sansho pepper - Simmered vegetables with rapeseed flowers, nagaimo, snapper roe, and spring onions - Three different rice dishes to finish: soba rice porridge, shiny rice with sesame marinated sea bream, and egg and tenderloin with conger eel and burdock - Dessert featuring layered sakura and green tea agar, fruits, ice cream, and matcha pudding For drinks, I started with Charton & Trebuchet Saint Anne in a glass, accompanied by Pierre-Yves Colin-Morey's 2018 Oh Coureur de Beaune white wine. Transitioning to Tetramythos Retsina, a Greek white wine, and closing with Anne Gros' 1998 Vosne Romanee from a bottle. The wines were exceptional, offered at a generous price. Overall, a delightful combination of traditional Japanese cuisine and innovative wine pairings by the owner-sommelier and chef duo.

I had the spring course for lunch. The course was filled with splendid dishes backed by precise techniques. The selected wines paired perfectly with each dish, ranging from popular to rare selections. The precise pairing without being too flashy was very exciting. With the menu changing monthly, it seems there will be new discoveries each time. I definitely want to visit again, it's a wonderful restaurant!