I visited Shinka, located near Nogizaka Station. The owner chef is from the renowned restaurant Reika in Shinjuku Gyoen. I ordered the "Buddhist Jumping Over the Wall Soup" course, which is known for its delicious flavor. The dishes use high-quality ingredients generously. The presentation, like the second dish "Colorful Beauty" salad, is visually pleasing. Honestly, the soup wasn't as amazing as expected (which seems to be a matter of personal preference, not just at Shinka). However, all the other dishes were fantastic. Especially the Sichuan-style dish with shark fin and conger eel was exquisite. I didn't expect the spicy soup to complement the shark fin so well, as it is usually served in a light broth. You can choose from four types of carbs for the finale, and you can even order all four! I enjoyed the shark fin rice, Chinese rice bowl, Chinese noodles, and cold tantan noodles. I also ordered the drink pairing, which included wine and Shaoxing wine that perfectly matched the dishes. I was given a souvenir as well, and I had a very satisfying time. I would love to visit again.

I visited for the first time. It is a branch of "Reika" in Shinjuku Gyoen, and I heard that the chef moved from there. I had the 55,000 yen chef's special course. We used a completely private room. Under the shark fin was cucumber with Sichuan-style sauce. The shark fin was a bit chewy. Truffle Char Siu Crepe Char siu with plenty of truffle wrapped in blue cheese. The golden color is century egg. The seasoning is only in the middle part. Mix all the ingredients around it. Ultimate Surprise Soup List: Dried abalone from Yoshihama, Iwate. The floating bag of a large fish. Achilles tendon of a large softshell turtle. Dried sea cucumber from Kesennuma. Shark fin collagen from Yoshikiri shark. Collagen from the cheek of Sakata shark. Collagen from the head of an old shark. Dried scallops from Hokkaido. Korean ginseng from Nagano. Wiggle mushroom, coral mushroom. Elastic mesh-like mushroom, porcini mushroom. Dried morel mushrooms from Sichuan. Summer grass flowers, dried yam, spring turmeric, kuko fruit. Asano pork, Jinhua ham with consomme. It was delicious anyway. It's hard to gather all these ingredients, isn't it? Dried abalone from Yoshihama, Iwate, whale's chirping (tongue base) with soy-based sauce. The chirping was a bit fishy and fatty, which I didn't like. But there was plenty of collagen. The dried abalone is top quality and thick. Blue shark tail, softshell turtle, deer Achilles tendon, Hiei toro yuba. I had deer Achilles tendon for the first time (laughs). It had no particular smell and went well with the shark fin. Yamagata beef fillet charcoal-grilled. Shockingly tender. Foie gras with hibiscus sauce. It goes well with the rich sauce. For the meal, you can choose four items you like, but you can also eat all four (seriously?). However, my stomach was too full, so I chose just one. I went for tantan noodles. But since each of the four of us chose differently, I was able to taste a little of each. Tantan noodles, shark fin rice bowl, mapo rice bowl, white broth soup-based noodles, dessert of the day, pear and celery ice cream, pear puree. I enjoyed the highest quality course at this restaurant. The impact of the soup is strong, but the meat and abalone are also outstanding. The chef seems to have strong preferences. After having this course, it would be difficult to go for a lower course (laughs). I had beer and a glass of wine. I saw in the reviews that there was also a wine pairing, but if you drink too much, finishing the meal would be impossible.

Inspired by the teachings of the Chinese Iron Man, Mushu Wakiya Tomoshi, and continuing to excel in the forefront of Japan's Nouvelle Chinoise, Chef Shigeharu Niizuma opened "Shinka" as the culmination of his career. It is located right next to the Johnny's office. The small restaurant seats about 20 people, and we were guided to a private room. The dining area is completely separated from the traffic flow, making it perfect for secret gatherings. However, the alcohol prices are quite high, considering the location. Their specialty is wine pairing tailored to the meal, but the pricing is almost as high as the course fee, making us hesitate. In the end, we decided to enjoy a reasonably priced bottle after starting with champagne. The amuse-bouche was a Chinese-style flan, with an interesting twist using lots of edible ferns, showing promise for future developments. The appetizer, called "Colorful Flowers," was a visually stunning dish with a variety of high-quality ingredients beautifully presented. It was the best dish of the day. The "Outrageous Soup" was a famous dish I missed when I visited Taipei recently, so I was delighted to try it. It had a rich and flavorful taste that activates the five internal organs. The scallop dish was not only delicious due to the quality of the scallop itself but also had a strong aroma of leeks and garlic, with the vermicelli absorbing the flavors, creating a deeply satisfying taste. The braised shark fin dish was elegantly prepared, dominated by the refined taste of kelp, avoiding the overly thick sauce typical of shark fin dishes. The pork and eggplant mille-feuille had a moist and velvety texture that clung to the lips, making it a delightful dish. The remaining sauce could be enjoyed to the fullest with noodles, coriander, and crushed pistachios, providing a Sichuan-style sauce experience. For the finale, we had Hong Kong-style clay pot rice, with crispy rice and delicate flavors of Amami chicken not to be missed. The dessert was all about mango, with variations like pure mango, pudding, and sorbet, offering a rich and sophisticated sweet experience. We finished with small sweets and Chinese new tea (?). Thank you for the meal. The "Shinka Early Summer Course" described above costs 20,000 yen. The elegant dishes, refined service, and luxurious Chinese cuisine experience left nothing to be desired. As mentioned at the beginning, the private room access and low foot traffic make it ideal for secret dining. Although the genre is different, the atmosphere of the restaurant is similar to "Nogizaka Shin" across the street, and ultimately, I may prefer these cozy restaurants.

I visited "Shinka," which was selected as one of the top 100 Chinese restaurants in Tokyo in 2023. The restaurant is located in Minato Ward, Tokyo, just a 2-minute walk from Nogizaka Station on the Chiyoda Line. The building is easily recognizable by the bamboo plants near the entrance. The interior of the restaurant, with its predominantly white and oak color scheme, exudes warmth. There are table seats as well as private rooms available. Chef Niizuma, who previously worked at "Chinese Cuisine Turandot Yuxianjing" and "Fish Fin Seafood Restaurant Chikushiro," opened this restaurant in February 2021. The dishes I tried included: - Seasonal amuse-bouche: Caviar and a bite-sized amuse-bouche with scallion vermicelli topped with caviar. - Appetizer "Color of China": Seafood, sour cream, avocado, radish, ikura, gold leaf, edible flowers, spring vegetables, mozzarella cheese, tomato, crab, nuts, cream cheese-based dressing, citrus dressing with red lemon, chili oil, and Sichuan peppercorns. - Whole new onion and Jinhua ham hot soup: Onions steamed for 3 hours until tender in a Parmigiano-Reggiano cheese-based soup with ham on top. - Large prawns and asparagus with sakura shrimp satay sauce: Stir-fried prawns using Chinese oil blanching technique, boiled asparagus slices, and sakura shrimp satay sauce. - Shark fin fin of Kisetsu from Kesennuma simmered in white broth soup base with soy sauce and oyster sauce, served with sautéed white asparagus from Kagawa and carp-shaped fried rice with egg. - Longjing tea. - Special black wagyu beef Beijing duck-style crepe wrap with Yamagata beef fillet, vegetables, cherry blossoms, crushed soy sauce crackers, tianmian sauce, blueberry sauce, and sakura leaf fragrance. - Spring joy! Soup with 5 types of spring vegetables and clams: Noodles in a soup with plenty of vegetables and clams in a double broth of clam broth and Mao Tan. - Seasonal fruit dessert: Mille-feuille with blueberries and mascarpone cheese, infused with Shaoxing wine. - Petit fours: Fig pound cake, octagonal cookies, and amber sugar tea. The beautifully presented dishes were a delight to the senses, and the meticulous work put into each dish left me satisfied until the end. Personal thoughts... The "Seven Treasures Colorful Plate" with seven types of seafood was a delightful dilemma of where to start, with a mysterious and delicious blend of fruit flavors and Sichuan peppercorns. The "Shark Fin" revealed thick fibers and a gentle flavor from the white broth. The "Black Wagyu Beef Fillet Crepe" in Beijing duck style was a truly enjoyable experience. Thank you for the wonderful meal.

I enjoyed the glamorous and feminine Chinese cuisine! I want to go back to the beautiful restaurant again! The wine I drank in a glass was delicious!!! The Caviar Beehoon and salad with over 30 types of ingredients were also delicious!! The shark fin soup was also great!

I visited here after being invited by a friend. I enjoyed the Harmony Course featuring blowfish and sea cucumber in a completely private room. I savored the flavors and presentation tailored to Japanese tastes while enjoying non-alcoholic drinks. The salad was beautiful, and the blowfish white broth soup was exquisite! The Peking duck on toast with the usual ingredients and sauce was amazing! However, it was a bit pricey. Thank you for the meal!

I went to eat Shanghai crab! You can enjoy your meal in a private room. This time, as it was my first visit, I tried the popular course. [Most popular Shanghai crab tasting course] - Drunken Shanghai crab: Shanghai crab marinated in Shaoxing wine! I had it while sipping. - Appetizer: Colorful array of seasonal vegetables, a vibrant dish! When the dishes were brought out, I couldn't help but exclaim in amazement! I mixed everything and enjoyed it. - Shanghai crab bisque: Rich Shanghai crab bisque. Makes you want to dip bread in it! - Steamed whole Shanghai crab: A comparison of male and female crabs. Enjoy both! It's so luxurious! Can't stop smiling. - Grilled Kesenuma shark fin with Shanghai crab sauce: A large shark fin! Crispy on the outside, enjoyable texture! - Premium Wagyu beef charcoal-grilled: I thought the shark fin was the main dish, but there's also meat! Satisfyingly generous portion. - Yellow chive and coriander soup noodles: Even though I was already full from the main course, I still had the noodles. Ate it all up. - Crab fried rice with hairy crab and lettuce: Luxurious fried rice in a crab shell! Somehow, I managed to finish it all. - Sesame chocolate and petit fours: Dessert is for a separate stomach. Each dish was delicious in this very luxurious course. It's quite filling, so I recommend going on an empty stomach! LOL

A new restaurant in Nogizaka opened by the chef of Reika, offering delicate and complex dishes with a deep and delicious taste. The specialty salad, made with dozens of vegetables, captivates customers' hearts. A hidden gem where you can enjoy a peaceful meal. #Shinka #ChineseCuisine #Nogizaka #NogizakaGourmet #TokyoGourmet #lunchlovers #ChineseFoodLovers #foodie #art #colorful #likeme #foodpics #likeforlike #followme #instafood #instagood

The concept of Chinese cuisine has changed... it was shockingly delicious. The sommelier who served us was very polite and flexible, and we were very satisfied! The amount of alcohol for pairing was also surprisingly generous (it was my first time), and we had the best time in the best atmosphere!

◆Innovative Chinese cuisine flagship restaurant "Reika" by the famous Chinese restaurant in Akasaka. Despite using high-quality ingredients, they skillfully showcase a wide range of cooking techniques, sometimes bold and sometimes simple. I was particularly impressed by the attention to detail in the side dishes that complement the main dishes perfectly. The texture of the abalone, achieved through precise cooking, was outstanding. The steak, the main dish, was cooked with such care and for such a long time that the flavor was perfectly sealed in, and the texture of the meat was exceptional. From the dedication to ingredients to the balance of flavors, every aspect was superb, and I thoroughly enjoyed the experience.▪︎ New Hua (Minato-ku, Akasaka) Chef's Special Course◾︎ Foodie Maro

Opened in February 2021 at Nogizaka, the private restaurant "Shinka" is a completely reservation-only establishment. The exterior is designed to resemble a bamboo forest, while the interior is a calm white-beige space. Offering a fusion of Shanghai cuisine, Japanese cuisine, and French cuisine, they create exquisite nouvelle cuisine. They do not use flavoring agents or processed foods, carefully preparing selected ingredients to provide them in their best state. The "Chef's Course" (23,000 yen), "Wine Pairing" (15,000 yen), "Drunken Shanghai Crab Feast - Shanghai Crab Claw Croquette," "Color of Flowers," "Shanghai Crab, Sea Cucumber, Sakata Shark, Orange," "Showdown of Shanghai Crab Stuffed Shells - Male and Female," "Yoshikiri Shark Tail Fin Hot Pot," "Yamagata Beef Fillet Slowly Grilled Over Charcoal," "Shark Fin Ankake Rice," "Chocolate and Red Lantern Winter Imagery." The innovative dishes paired with wine, Chinese liquor, and Chinese tea create an indescribable taste experience. Absolutely delicious. Enjoyed another delicious meal today. Thank you for the feast.

In his youth, Chef Shinji pursued the path of a chef, facing seasonal ingredients and honing his cooking skills diligently. For fifty years, he has continued to run the path of Chinese cuisine without fear of changing times, constantly evolving. And now, the culmination of Chef Shinji's efforts, Chinese cuisine "Shinka," has been born in the Nogizaka area. We hope that your time at Shinka will add color to your experience. We look forward to welcoming you to our restaurant. [Drinks] 1. Yunnan Pu'er Tea - 1400 yen (tax included) 2. Hildon Natural Mineral Water - 1100 yen (tax included) [Price] 27900 yen (tax included) [Shanghai Crab Course] - Amuse-bouche 1. Drunken Crab - Shanghai crab marinated in Shaoxing wine and sake 2. Fried Crab - Shanghai crab claw croquette - Seven Treasures Plate Featuring: Tomato, dragon fruit, walnut, marigold, Shinshu apple jelly, Detroit beet, mozzarella, shiso purple - Main Course 1. Crab, salmon roe, Echizen jellyfish, radish, prawn, avocado, sour cream, cucumber, scallop, caviar - Accompaniments 1. Sichuan peppercorn, micro basil, white wine vinegar, almond, chili oil, cashew nuts, yuzu, yogurt, olive oil - Crab Soup Featuring: Shanghai crab, sea cucumber, Sakata shark, angel cheek soup with orange flavor - Steamed Shanghai Crab Male and female Shanghai crabs steamed in their shells, served with black vinegar and ginger sauce, and three-cup vinegar sauce - White Soup with Shark Fin Served in a small pot with winter ingredients and beef tail broth - Grilled Yamagata Beef Fillet Slowly grilled over charcoal - Palate Cleanser Jasmine Carbonated Tea - Choice of Main Dish Shanghai Crab Noodle Soup - Chestnut Cake Mont Blanc with chestnut - Petit Fours 1. Apricot baked cake 2. Dried fig and chili chocolate 3. Salted caramel 4. Raw chocolate tart 5. Maple cookie

Nouvelle Chinoise, which opened in Nogizaka in February 2021, is a new restaurant by Chef Shinyama, the owner of "Reika" in front of Shinjuku Gyoen. It was selected for "Gourmetist 2021". The restaurant has a luxurious and comfortable atmosphere. I tried the Chef's special course for 19,800 yen. The dishes included Gold Rush cold soup, Gyoza Pie with Jinhua Ham and Fermented Tofu, a colorful dish with Sea Jelly, Prawn, Salmon Roe, Scallop, Hairy Crab, Black Fish Roe, and Avocado, as well as Oxtail, Bamboo Shoots, and Shiitake Hot and Sour Soup. There was also Ayu fish smoked with Oolong tea, Shark Fin tail with truffle and white broth sauce, Yamagata beef with summer vegetables. For the finale, I could choose two out of four different options for the closing dishes, which included Eel Fried Rice and Shark Fin Rice in Abalone Sauce. The dessert was Mango and Pavlova, accompanied by petit fours and tea. All the dishes were delicious, especially the colorful dish which was a highlight. I definitely want to try the Eel Fried Rice again! Total cost: 24,000 yen Rating: 4.5 stars 5 stars: Definitely want to visit again! 4 stars: Would revisit if given the chance. 3 stars: Would consider revisiting. 2 stars: Once is enough. 1 star: No need to go.

I found out from the reviews of the people I follow that a new sister restaurant of Reika has opened, so I went there! The prices are higher compared to Reika, but the food was delicious! The 19800 yen course with a 12000 yen pairing was worth it. I've been waiting to drink alcohol at a restaurant! The dishes were beautifully presented and the flavors were well-balanced. The edible flowers added a nice touch. The seafood dishes were interesting with a mix of tangy and spicy sauces. The chestnut crab bisque was rich and flavorful. The giant shrimp tempura was served with a sweet chili sauce. The presentation of the shark fin soup was unique and the Iberico pork was surprisingly tender and tasty. You can choose two main dishes, and I tried the strawberry simmered fish and the mapo rice. The dessert was also well-made and not too heavy. Overall, a luxurious and enjoyable dining experience with Chinese cuisine.

I feel hospitality. I visited following an invitation from someone I follow. The invitation was just based on reading their post, but I made an effort to prevent weight gain for this day. The results are... somewhat improved (^_^;) Lunch limited course 1100 yen ◯ Amuse "Date chicken wings with shark fin and truffle" Chicken wings stuffed with shark fin and truffle and roasted. Served with Gorgonzola. The effect of biting together was ??? but each was very delicious (╹◡╹) ◎ Appetizer "Colorful beauty" Chef's specialty. Jellyfish, shrimp, salmon roe, scallop, caviar, avocado tartare with Sichuan pepper sauce, tomato jelly, sea grapes, etc. It looks like French no matter how you look at it (laughs) and tastes like French (laughs) Regardless of the Chinese evaluation, I really liked the taste, texture, and accents of each ingredient, combination, and presentation (╹◡╹)(╹◡╹) ◎ Soup "Chestnut crab bisque" A rich crab bisque with crab meat added, a very delicious soup (╹◡╹)(╹◡╹) It's a dish that makes you understand crabs more than eating crabs. ◯ Seafood dish "Large shrimp with kataifi" An opened large shrimp filled with shrimp paste and miso, wrapped in kataifi and fried. Served with sweet chili sauce. The seasoning is a bit salty and tangy, not to my liking, but the presence of the large shrimp surpasses that (╹◡╹) ◯ Meat dish "Beef cheek with ten spices and dried fruits" Chinese-style beef stew. Very tender, very well seasoned, a satisfying meat dish (╹◡╹) ◇ Meal 1 "Abalone fried rice" Fried rice with rice, abalone, and egg, liver sauce, and plenty of dried seaweed. The effect of abalone is? But delicious fried rice (^｡^) ◇ Meal 2 "Chef's hometown seafood soup noodles with strawberry simmered in soup" Quite salty and hard to finish the soup, but the combination of abalone and sea urchin provides plenty of umami (^｡^) ◇ Dessert "Almond tofu" The almond tofu itself was very good, and the juicy fig with plenty of umami was a perfect match (╹◡╹) The ginger syrup pickled was a mismatch for me... ◯ Petit fours "Sesame dumplings, fresh chocolate" Hot sesame dumplings, and Yuzu-flavored fresh chocolate, both enrich the post-meal tea (╹◡╹) The guidance, explanation of the dishes, and service were very polite. The atmosphere, interior, furnishings, and decorations were all very nice (╹◡╹) The dishes overall had complex flavor combinations that were difficult for me to grasp, but there were some very delicious items, no misses, and I enjoyed an elegant lunch (╹◡╹) I think I will visit again.

Nouvelle Chinoise's renowned chef, Shinoyama, has been working as the right-hand man of Chef Wakiya for over 10 years. In May 2021, they opened a Chinese restaurant called "Shinka" ✨✨ Chef Shigeharu Shinoyama, who previously worked as the head chef at the famous Fukuhiro restaurant, now operates three restaurants in Shinjuku Gyoen, Omotesando, and Tokyo Midtown Hibiya. In February 2021, they opened a new restaurant called "Shinka" near Nogizaka Station on the Tokyo Metro. I visited this restaurant, which is personally cooked by Chef Shinoyama, for the first time in 3 and a half years. The course menu I tried was priced at 10,000 yen (excluding tax and service charge) and included dishes such as Datte Chicken Wings with Shark Fin and Truffle, Sea Jelly with Botan Shrimp, Salmon Roe, Scallop, Black Fish Roe, and Avocado, Chestnut Crab Bisque, Large Prawn with Kataifi, Beef Cheek Meat with Ten Spice Powder, and a choice of Dan Dan Noodles or Mapo Rice for the main course. The dessert was homemade vanilla ice cream with black tapioca and red tea. Overall, the food was delicious, with some creative and interesting flavor combinations. The service provided by Manager Yoshioka was also excellent. The pricing was reasonable. In conclusion, the restaurant offers a unique dining experience with a modern twist on Chinese cuisine created by Chef Shinoyama.

There is a new Chinese restaurant called Shin-Ka located in Nogizaka, with a clear location just 1-2 minutes walk from Nogizaka. The entrance is marked by bamboo and plants, and the restaurant has been featured in Tokyo Calendar and Dancyu. The chef is from a well-known restaurant called Reika in Tokyo. I visited for lunch and opted for a tea pairing since alcohol was not available. The lunch course was impressive, starting with chicken wings stuffed with truffles and two types of cheese, followed by a beautifully presented appetizer and jasmine tea. The soup was rich with chestnuts and crab, a specialty from the chef's hometown in Aomori. The main course included crispy shrimp wrapped in fine noodles and braised beef cheek with Chinese spices. I chose the strawberry soup noodles as the final dish, along with abalone fried rice. The dessert was almond jelly with fruit sauce. The tea pairing by the male sommelier was exceptional, enhancing the overall dining experience. The cozy atmosphere of the restaurant added to the satisfaction of the meal. It was a truly delightful lunch experience. Thank you for the wonderful meal.

I went to Shintei Shinkawa, the new restaurant of Chef Niiyama, who has been a pioneer of Nouvelle Chinese cuisine! The restaurant is a culmination of Chef Niiyama's career as a Nouvelle Chinese chef. First, an amuse-bouche was served, which was crispy fried white shrimp with the fragrance of Hamanasu flowers, perfect with champagne. Next to it was jellyfish marinated in red vinegar with cherry blossom flavor, offering a crunchy texture and vibrant color. It was exciting from the start! Then, a colorful seafood salad was served, inviting guests to mix and enjoy caviar, salmon roe, shrimp, sea bream, crab, scallops, carrots, potatoes, tomatoes, and sea grapes with honey mustard dressing. It was a luxurious combination of flavors and textures. The dish with bamboo shoots and shark fin dumplings in meringue sauce was visually stunning and had a delicate yet flavorful taste. The spring roll with Kagoshima salmon, blood orange, aged Parmigiano, and ginger was a delightful mix of sweet, sour, and savory flavors. The shark fin soup with collagen-rich broth and vegetables was elegant and delicious. The Sendai beef steak, carved tableside by Chef Niiyama, was cooked to perfection with a blend of spices and a sweet and savory sauce. For the main course, I chose the Chef's Hometown Flavor dish, which was a soup noodle with abalone, sea urchin, and nori in fish broth. The aroma was enticing and the flavors were rich and intense. The cherry shrimp fried rice had a fragrant aroma and a beautiful contrast of colors. The black tapioca and lychee tea dessert was a unique and delicious combination of flavors and textures. The jasmine tea and lemon pound cake, sesame dumplings, and cherry blossom-colored rocher were all intricately prepared and memorable desserts. I look forward to returning to this restaurant for more unforgettable dining experiences!

Crab course. The salad with various types of crab was delicious and cute-looking. When eating Chinese food, I always crave something refreshing, so I thoroughly enjoyed the crab. The ending dish was also delicious. Thank you for the meal.

I was very satisfied. My invited friends were happy, so I was pleased. Every dish had a wonderful aroma that was enchanting.