The chef went to China for 2 weeks and came back with a Sinowa. Is something evolving? The usual spring rolls have been upgraded to shrimp and edamame. Today, this is the only revival. But I don't remember eating something like this... Wait, there's a photo on my food log. I must have eaten it. Food logs are like external memory storage now. Tea packed with mandarins and left to ferment for years. It doesn't taste like citrus, but it's amazing. The corn soup brings back some memories, but this one seems different. The soup that should not be mixed, where have I heard that before...? And then, the first taste of crispy rice. It's unbelievably hot, still bubbling. What kind of technique is this? The usual abalone, steamed swordfish, and three types of beef. The one in the middle is a steamed minced beef, but it's not a hamburger. I've heard that somewhere before. For dessert, cold soy milk noodles. People are surprised when you order a regular size. Maybe because I always get a small or extra small. But I didn't drink today. You need alcohol to eat all this. Alcohol must have a lot of calories. And finally, something amazing is coming next time. Coming soon!!!

First visit to a popular restaurant in Shirokanedai. The space was filled with a luxurious atmosphere. It was a counter-style setup, but the kitchen was mostly hidden, and the chef didn't come out much. I prefer open kitchens where you can see the cooking process, so I was a bit disappointed. On the other hand, the benefit of being able to focus on conversation without being distracted by the food may be there. I got so engrossed in the conversation that before I knew it, the high-class dried abalone had disappeared in no time, haha. This time, the theme was "ShinoiS Sichuan cuisine," aiming to showcase the various flavors and the goodness of this region in a ShinoiS style, breaking the common stereotypes of Sichuan cuisine. It wasn't very spicy, and I only realized later that it was themed as Sichuan cuisine, haha. Truly breaking stereotypes, right? I'd love to try ShinoiS versions of classic Sichuan dishes like Mapo Tofu, Dan Dan Noodles, and Spicy Stir-Fried Chicken. The dishes were full of originality and one-of-a-kind. I particularly enjoyed the dishes like raw fish dumplings, whelk wonton soup, fragrant steamed egg custard, chicken crepe wraps, and red snapper in Jajang sauce. Everyone has their own preferences when it comes to food, and I personally prefer rich flavors. I'm the type who would order extra rich soup at a place like Tenkaippin and drink it all, so ShinoiS's cuisine felt light and gentle, appealing to female tastes. Chef Shinohara has worked in Kyoto Tenjin Noguchi before, so he might be incorporating elements of subtraction from Japanese cuisine. If I get the chance, I'd love to try other dishes as well. Thank you for the wonderful meal.

This is my first Chinese restaurant exploration of the year. The restaurant is located in a high-end residential area in Shirokanedai, on the 2nd floor of a building. I was guided to the counter seat by a waitress (female) who seemed to have the qualifications of a sommelier. Later, Chef Shinohara came to greet us. As I waited, I read the chef's thoughts written on the back of the menu. The first thing I ordered was the house original beer called "Shinow Ale". It had a rich taste and a refreshing flavor, very delicious. As for the dishes, I couldn't catch all the names, so I can't provide detailed descriptions. Here are some of the dishes I tried: 1st dish: Hot and creamy shark fin spring rolls with 24-month aged Comte cheese and smoked caviar on top. 2nd dish: Steamed dumplings with spicy and miso flavors, filled with dried sea cucumber. 3rd dish: Soup with prawns and mushrooms, called Dan Low Tanton, with a simple yet flavorful broth. 4th dish: Turtle soup with crispy burnt edges, warming from the core. 5th dish: Cold steamed egg custard with a green sauce called Jao Marge. 6th dish: Crepe-wrapped steamed chicken with crispy accents, served with Croatian white wine. 7th dish: Dried abalone rehydrated with water, offering a delightful texture and umami flavor. 8th dish: Swordfish from Kagoshima with a spicy sauce. 9th dish: Grilled chicken, Miyazaki beef, and char siu with various marinades, served with red wine. 10th dish: Meat bun with edamame, savory fried rice, and miso ramen with a plum soy sauce base. 11th dish: Fig jelly and sesame ice cream for dessert, followed by a soft mochi filled with peanut cream. Overall, the dishes were meticulously prepared and presented with attention to detail. Each dish was unique and kept me captivated throughout the 2.5-hour dining experience. Chef Shinohara bid us farewell, although he seemed reserved and didn't engage much in conversation. I look forward to trying the tea pairing on my next visit!

Tokyo Meshi September 11, 2023 (Monday) 8:30 PM - A visit after a month and a half. Foodlog 4.22 2023 BRONZE 2023 Top 100 Restaurants 2023 Michelin ☆ 2023 Goût et Miyo 3 Tock Yesterday's dinner was here! A visit after a month and a half. Chef Hiroyuki Shinohara has worked at "Akasaka Rigyoku," "Row Hotoi," "Heifun Terrace (Peninsula Tokyo)," and "Komyu" before opening here in 2019. The menu consists of only omakase courses. <Menu> 1. Shark fin spring rolls with two types of shark fin inside. Topped with caviar. 2. Sea cucumber hot and sour soup dumplings. 3. Stewed conch head soup - a soup made from turban shell, chicken, pork, and Jinhua ham broth. 4. Rice cracker with softshell turtle soup. 5. Sichuan-style cold steamed egg custard with matsutake mushrooms and May Queen mushrooms. 6. Fried chicken crepe wrap topped with dried scallops fried at 300 degrees. Scented with mandarin orange. 7. Abalone - dried abalone from Yoshihama, Iwate, soaked in water for 1 to 10 days. The sauce is made only from the broth that comes out of the dried abalone, without using any salt or oyster sauce. 8. Beltfish steamed in Kagoshima oil with a base of doubanjiang sauce. 9. Three kinds of meat platter - Jinhua pork char siu, Miyazaki beef rump, Date chicken. 10. Meat bun with crispy plum inside. 11. Stir-fried rice with only green onions. 12. Crispy dried baby sardines fried rice with chili oil on the side. Mixed into the fried rice for a change of taste. 13. Miso ramen made with three types of miso - white miso, red miso, and black bean miso, with homemade plum soy sauce added as a secret ingredient. The soup is made from chicken only, cooked for 6 hours, with only Itoshima menma and bean sprouts as toppings. 14. Blueberry pudding with Chinese black tea jelly and salted almond ice cream. 15. Chinese black tea served by Chef Shinohara. 16. Last bite with Okinawan black sugar and peanuts. Everything from start to finish was delicious this time as well. #Shinois #TokyoGourmet #ShiroganeGourmet #Tokyo #Shirogane #FoodlogHighRating #HardToReserveRestaurant #Michelin #MichelinOneStar #MichelinStar #MichelinRestaurant #Chinese #ChineseCuisine #ChineseFood #ChineseRestaurant #Gourmet #Foodie #GourmetInstagram #Foodstagram #FoodieGram #FoodPorn #Foodie #Foodies #FoodLover #GourmetFood #FoodWalk

Located in the quiet residential area of Shirokanedai. The interior of the restaurant was very clean and created a comfortable atmosphere. The spring rolls at the beginning were delicious in both appearance and taste, I could eat as many as I wanted. The tea pairing was also enjoyable, as all the teas were delicious. Despite being Chinese cuisine, it was not heavy at all, and it has become a restaurant that I really like! Thank you for the meal.

ShinoiS is a Chinese restaurant located a 5-7 minute walk from Shirokanedai Station. It is a popular restaurant nationwide known for its exquisite Chinese cuisine made with high-quality ingredients. It has been selected as one of the top 100 Chinese restaurants in Tokyo from 2021 to 2023, as well as receiving bronze and silver awards from Tabelog during the same period. The service and decor are excellent, offering a high-class atmosphere with attention to detail and cleanliness. In addition to counter seats, private rooms are also available, making it a great choice for dates or special occasions. We tried the chef's course menu, starting with smoked cherry wood chips, two types of shark fin, and a luxurious spring roll made with 24-month aged cheese. The dishes included a flavorful sea cucumber dish with black vinegar and spicy flavors, a soup made with chicken, pork, and Jinhua ham broth that the chef was inspired by 20 years ago in Hong Kong, a hot and bubbling softshell turtle soup, and a cold steamed egg custard with Sichuan pepper and fragrant matsutake mushroom sauce. The main dishes featured a crepe roll with chicken cooked in ginger sauce and fried dried scallops, as well as a dish made with abalone and water only. The meal also included a delicious dish of Kagoshima thick swordfish and vegetable stir-fry with doubanjiang sauce, crispy chicken wings, pork shoulder chashu, and Wagyu beef steak. The meal was completed with fluffy meat buns, beautifully simple fried rice, and a dessert of smooth white almond gelato, refreshing blueberry jelly, and nutty praline-like mooncake. Overall, it was an amazing dining experience with exquisite Chinese cuisine and desserts. I highly recommend visiting ShinoiS for a fantastic meal. Thank you for the delicious food!

I have been regularly visiting ShinoiS and this time I am reviewing their August 2023 menu. The course is composed of summer dishes with a touch of acidity, showcasing flavors like spiciness typical of Chinese cuisine and rich aromas that stimulate the taste buds, creating a delicious summer course that will make you swoon! In particular, the corn soup with its perfect balance of sweetness, spiciness, acidity, and temperature was a sensation with every bite! I look forward to my next visit. - Price: Course + TEA pairing approximately 50,000 yen - Duration: Approximately 2.5 hours - Dishes: - Shark fin spring rolls - Edamame and striped shrimp - Kung Pao chicken with diced fruits - Cold corn soup - Soft-shell turtle - Flounder crepe wrap - Dried abalone - Cutlassfish - Wagyu beef trio - Steamed meat bun - Fried rice - Cold sesame ramen - Dessert - Peanut mochi - Tea pairing: - Phoenix single clump, Yulan fragrance - Kunshan Maojian - Pu'er tea, small green orange - Tribute eyebrow - Tie Guanyin - Daping Monkey King - Baihao Silver Needle - Phoenix single clump, Danqing Detailed review: - Shark fin spring rolls: A classic dish featuring two types of shark fin in spring rolls with aged Comté cheese and smoked caviar on top. The crispy texture of the rolls, combined with the aroma of the caviar, the varying textures of the shark fin, and the richness of the cheese create a delicious harmony. - Edamame and striped shrimp: Edamame marinated in Shaoxing wine and striped shrimp from Noto in an oily foam. The glossy striped shrimp has a succulent texture and concentrated umami, while the edamame offers a balance of richness and acidity, highlighting the quality of each bean. - Kung Pao chicken with diced fruits: Chicken wrapped in a chewy skin and topped with plenty of chili oil. The aroma of the oil is rich and the spiciness enhances the appetite, allowing the savory chicken inside the chewy skin to be fully appreciated. - Cold corn soup: A sorbet of grilled corn with a layer of numbing and spicy jelly. The sorbet's coldness and strong sweetness form the base of the flavor, with the soup's sweet taste and the jelly's acidity and spiciness blending in perfect balance, stimulating the taste buds with each bite. Delicious! - Soft-shell turtle: Rice fried and topped with soft-shell turtle broth. The delicate umami of the turtle is gently complemented by the soft acidity, while the ethereal scent of kelp and kumquat enhances the dish with an exotic citrus note. The crunchy texture of the turtle and fried rice adds a colorful touch to the flavor. - Flounder crepe wrap: Flounder fritters, Kamo eggplant stir-fry, new burdock pickles, lemongrass, and cumin. The fragrance of cumin hits first, followed by the layers of umami from the flounder, the flavors of the eggplant, and the texture of the burdock, creating a multi-dimensional attack on the palate that delights with every bite.

Yesterday's dinner was here! First visit. Chef Hiroyuki Shinohara opened this restaurant in 2019 after working at "Akasaka Rigyuu", "Row How Toi", "Heifun Terrace (The Peninsula Tokyo)", and "Komyo". The menu consists of only a course meal. Here is the menu: 1. Spring rolls with two types of shark fin topped with caviar. 2. Noto striped shrimp and edamame marinated in Shaoxing wine. 3. Kung Pao chicken with okahijiki and peanuts, wrapped in a chewy skin. 4. Cold corn soup with corn ice cream. 5. Rice cracker with soup poured over it, made with soft-shelled turtle and lemon leaf. 6. Fried sand lance with satay sauce wrapped in crepe. 7. Abalone from Yoshihama, Iwate, soaked for 1-1.5 weeks in water only, served with sauce made from the abalone broth. 8. Steamed swordfish with ginger-flavored winter melon jelly and fermented tomato. 9. Three types of beef: Cantonese-style stew, steamed hamburger steak made with neck meat, and tongue. 10. Meat bun with Aomori turnip. 11. Fried rice with green onions. 12. Dried baby sardines with spicy oil to be mixed into the fried rice. 13. Soy sauce ramen with whole chicken simmered for 6 hours in a soup seasoned with 3 types of soy sauce, topped with homemade pork belly chashu, menma, seasoned egg, and dried seaweed from Ariake. 14. Peach dessert with lemon pudding at the bottom and almond salt ice cream on top. 15. Last bite with brown sugar and peanuts from Kikai Island. 16. Tea served by Chef Shinohara. Everything from start to finish was delicious.

The menu changes four times a year, so I make it a point to visit four times a year. They accept reservations for omakase, and if you go, they will prioritize booking future reservations for you. The chef is meticulous and has a craftsman-like quality in his cooking. The staff, particularly the women who serve the dishes, explain the food in a very detailed manner, which adds to the overall experience. The food is so impressive that I believe everyone should try this restaurant at least once. It's a place where you can enjoy the food without any pretense, making it suitable for people of all ages and genders.

Starting with spring rolls, the Chinese shark fin soup with caviar was delicious! The shumai and nikuman were average. The fried rice was incredibly tasty. Then dishes like sweet and sour pork came out with a solid flavor profile that would appeal to those who love it.

Seasonal Omakase (41,250 yen, including tax) Stay time: about 2 hours and 20 minutes Shinohara Hiroyuki (born in 1981) is the talented chef at this restaurant (4.22). He won the Grand Prix at the 2015 RED U-35 RED EGG competition, showcasing his exceptional skills. I found an available slot on the OMAKASE online reservation site and visited the restaurant. Following the precautions mentioned during the reservation (to avoid being late), I arrived early but had trouble finding the elevator to the 2nd floor. About 8 minutes before my reservation, I tried again and was able to press the button to go to the 2nd floor. The interior of the restaurant consists of a straight counter with 7 seats, a private room (total of 11 seats), and 4 female staff members managing the hall. The kitchen is located behind the wall, so you cannot enjoy the live cooking of the chef. There was a greeting from the chef at the beginning and end of the meal. I ordered gas-infused mineral water (1,980 yen) and alcohol pairing (8 types, approximately 450ml, 19,250 yen). The menu included: 1. Shark fin 2. Century egg 3. Hairy crab 4. Potato 5. Asparagus 6. Abalone 7. Beltfish 8. Pork 1. Jean Lallement et Fils Grand Cru Millesime 2014 White Sparkling Wine France Champagne 2. Nichinotsuru Akitsuyamada Ginjo Jikon 3. 98WINEs KOKU 2021 White Yamanashi 4. Roxanich Zara 5/6 2011 Orange Croatia Istria 5. Doburoku Gonka Rafters Iwate Toono-ya 6. Frederic Lornet Arbois Vin Jaune 2015 White France Jura 7. Georg Breuer Terra Montosa Riesling 2017 White Germany Rheingau 8-1. David Léclapart Premier Cru Blanc de Blancs Extra Brut Cuvée l'Artiste N.V. White Sparkling Wine France Champagne 8-2. Rippon Tinkers Field Mature Vine Pinot Noir 2019 Red New Zealand Otago 8-3. 30-year-old Shaoxing wine (no brand specified) Seasonal Omakase (41,250 yen) Menu 01. Three appetizers 01-1. Shark Fin Spring Rolls 01-2. Summer Century Egg Tofu 01-3. Seasonal Steamed Wheat 02. Twenty-Year-Old Dream 03. Kutchan 540 04. Atsusawabe JETFARM Cantonese, Shanghai, Sichuan 05. Iwate Yoshihama Dried Abalone Water 06. Today's Fresh Fish Yunnan Shandong 07. White Vinegar Dou Ban Jiang Beans 08. Your choice of dish (meal) 08-1. Spring Cabbage Meat Buns 08-2. Scallion Fried Rice 08-3. Chicken Soup Seaweed Noodles 09. Featuring seasonal fruits 10-1. Honey Orchid (HOT Oolong Tea) 10-2. Final Bite Overall, the dishes were creatively presented, but some fell short in terms of taste and balance. The Shark Fin Spring Rolls had a unique texture with caviar and aged Comté cheese, but the necessity of adding caviar was unclear. The Summer Century Egg Tofu had a variety of elements, but the texture of the beans overshadowed the dish. The Seasonal Steamed Wheat had a rich soup base but was slightly salty. The Twenty-Year-Old Dream soup was complex but could have had a more subtle flavor profile. The Kutchan 540 dish combined ham yu and eggplant, served on fried potatoes, showcasing a fusion of flavors. The Dried Abalone Water featured a delicate balance of flavors, while the Fresh Fish dish was light and refreshing. The White Vinegar Dou Ban Jiang Beans had a bold taste, and the meal options provided a variety of choices. The Honey Orchid tea was a soothing end to the meal.

You can enjoy exquisite Chinese cuisine here. The dishes are carefully crafted, with a focus on high-quality ingredients such as abalone, caviar, and shark fin. The pairing options include a variety of wines and sake. Reservations may be hard to come by, but experiencing the best Chinese cuisine is worth it.

During the month of April, the chef visited China for about three weeks, and the inspiration and enthusiasm from the trip were evident in the dishes. The highlight was the dried seafood soup, a project the chef had wanted to tackle for over 20 years since becoming a chef. The soup had a rich aroma and a clear, flavorful depth that captivated the diners. The menu also featured spring rolls, dried abalone, seasonal ingredients like new onions, asparagus, and firefly squid, all expertly prepared. The tea pairing complemented the spring to early summer theme of the meal. Overall, it was an exquisite spring course, and the diners are looking forward to the next visit.

I was once again impressed...! Shinoi S in Shirokanedai, with a price range of around 50,000 yen, offers a new genre of cuisine that surpasses Chinese food. I visited for the first time in January and the food was so delicious that I made another reservation! Every dish was incredibly delicious. You can feel the chef's dedication in every bite. The shark fin spring rolls at the beginning were irresistibly delicious, making me want to go back already! ⭐️5⭐️ I want to keep going. I love it so much that I don't want to tell anyone about it. ⭐️4⭐️ If asked for recommendations, I will introduce this restaurant. ⭐️3⭐️ I might go again. ⭐️2⭐️ Hmm... I would prefer to try a different restaurant. ⭐️1⭐️ Personally, I do not recommend it. Instagram @tokyo_gourmet_yokutaberuko. On my Instagram, I only introduce restaurants that I rated 4 or 5 stars on Tabelog. #Shirokanedai #ShirokanedaiGourmet #ShirokanedaiLunch #ShirokanedaiCafe #TokyoGourmet #TokyoCafe #TokyoLunch #Tokyo #TokyoTrip #TokyoRestaurant #TokyoCafe #TokyoTravel #TokyoSweets #Shinois #TokyoChinese #Foodie #DinnerDate #TokyoDinner #TokyoGourmetTour #SharkFin #FoodieAccount #SpringRolls #FoodieJourney

In Tokyo, my current favorite Chinese restaurant is Shinowa. This was my second visit, and once again I was captivated by the perfection of their dishes. The chef emphasizes traditional Chinese cuisine, mentioning that each dish is made in Shanghai or has been passed down from generations in Guangdong Province. When the chef visits Hong Kong, they make it a point to dine at restaurants that exude history and tradition. However, the dishes that are presented are filled with innovative creativity that reflects Chef Shinohara's originality. My favorite dish of the day was a steamed bun with a lotus root paste, topped with powdered lotus root and infused with the scent of ginger. It was a very elegant and meticulously crafted steamed bun. The wine pairing was exceptional, with three types of high-end champagne and excellent white and red wines served. The staff, all beautiful women, provided friendly and casual service without any pretense. Shinowa's unique dishes cannot be replicated by anyone else, and I find myself getting lost in their talent.

I was invited by rice lovers to join in and tried out this luxurious Chinese cuisine. It was paired with tea, but there was also an alcohol pairing option available. The flavors of the Chinese dishes were very delicate, which made them pair perfectly with the tea. We started with two types of crispy and tender shark fin spring rolls, which were absolutely delicious. Each dish was so tasty and delicate that before I knew it, I was completely full. I left feeling very satisfied.

I was invited by a friend to Shinoa for the first time. The shark fin spring rolls were incredibly delicious! The texture of the shark fin, the spring roll, and the cheese aroma and saltiness all matched perfectly, I really liked it. I heard that the menu has not changed since the opening, so I am looking forward to the next visit. On this day, the third dish was the Kinuka pork dumplings. The combination of chewy skin and pork was excellent. Everything was perfect with the lotus root. I love lotus root. The sesame soup was also delicious. The sesame aroma was very nice. I want to drink a lot of this soup! The second dish of the day was a squid assortment with fried daikon pies. Delicate daikon. Art. The abalone was the best dish of the day! How can abalone and water alone be so delicious... it's amazing. The red snapper was good with green onions. The chicken assortment, and for the finale, mixed noodles, fried rice, and tonkotsu ramen. I really like the white tonkotsu ramen soup because it has no strong flavor. The desserts were delicious!

It is the memories of Japan, Hong Kong, Shanghai, and the flavors experienced in those places that serve as the foundation and inspiration for Chef Shinohara. The crispy fried daikon pie with sweet daikon, red koji, and crushed clams stir-fried in sauce is a perfect fusion of Shanghai dim sum and Chinatown dim sum. The pleasure of cutting through the thin crust with chopsticks vertically is truly irresistible.

I've always wanted to go to Shinois, and I was finally seated in a private room. I was impressed by the deliciousness from the first spring roll. All the dishes were delicious, and I was able to choose from three sizes for the fried rice and ramen at the end, so I left with a full stomach. The food was truly amazing.

I attended a dinner at a popular creative Chinese restaurant that is difficult to book. The course menu changes every two months according to the season. This time, there were 7 dishes, noodles as the final course, and 2 desserts. Each dish had unique textures and flavors that I had never experienced before, and they were all incredibly delicious. The ingredients were like works of art. There were also about 7 different pairings served, ranging from champagne to wine, sake, and Shaoxing wine. The champagne was from a famous brand, and the sake was from the Shinsei brewery's limited edition series. The bill came out to a little over 70,000 yen per person. It was a truly wonderful experience.

Location/Atmosphere: I visited ShinoiS in Shirokan, Minato-ku for the second seating at 20:30. It was my first visit and I was pleasantly surprised by how homey and welcoming the atmosphere was. Private rooms are relatively easy to reserve. Menu/Pricing: Starting from 37,500 yen per person (including tax). Menu for the day: - Shrimp spring rolls - Three kinds of appetizers: pork and mushroom dumplings, pickled vegetables, lily bulbs - Sesame dumplings from Kikaijima - Fragrant flavors of Japanese spring and memories of Chaozhou - Fujian-style red yeast abalone from Iwate - Fresh fish of the day with Shanghai scallion dish - Date chicken dish - Today's noodles with seasonal fruits as the main focus What I liked compared to other restaurants: - Not your typical Chinese cuisine, more like French cuisine - Non-alcoholic pairing options available - Very close to home Will I go back? Yes