Menu to Taste

ShinoiS

Chinese · Tokyo · Michelin One Star · Chef Hiroyuki Shinohara

Awarded one Michelin star, ShinoiS in Tokyo is led by chef Hiroyuki Shinohara. The intimate restaurant serves modern Chinese cuisine drawing from Cantonese, Shanghainese, and Sichuan traditions. A signature offering includes dried abalone simmered simply in water to highlight its natural flavor.

Shibuya-ku, Tokyo, Tokyo

  • One Star

Menu

Tasting Menu

  • Seasonal Tasting Course with Iwate Yoshihama Dried Abalone (43300)
  • Seasonal Tasting Course with Three Kinds of Fish Swim Bladder (48300)
  • Seasonal Tasting Course — Tasting of Three Kinds of Fish Swim Bladder (48300) — Seasonal Tasting Course — Tasting of *Three Kinds of Fish Swim Bladder* at ShinoiS
  • Seasonal Tasting Course — Featuring *Iwate Yoshihama Dried Abalone* (43300)
  • Grand Tasting Menu (18000) — Eight-course journey through Cantonese and Sichuan cuisine.

Cocktails

  • Aged Shaoxing (1500) — 10-year aged Chinese rice wine.

Pairing

  • Alcohol Pairing (17500)

Wines

  • Alsace Gewürztraminer (2200) — Aromatic white with lychee notes.
  • German Riesling Spätlese (2000) — Off-dry Riesling to tame spice.

Dishes

  • Peking Duck — Crispy duck served with pancakes and hoisin.
  • Egg Tarts — Crispy pastry with silky egg custard.
  • Mapo Tofu — Silken tofu in fiery Sichuan peppercorn sauce.
  • Kung Pao Chicken — Classic Sichuan stir-fry with peanuts and dried chilies.
  • Steamed Garoupa — Live fish steamed with ginger and scallion.
  • XO Fried Rice — Fragrant rice with house-made XO sauce.
  • Mango Pomelo Sago — Chilled Cantonese dessert with coconut milk.
  • Dan Dan Noodles — Sichuan noodles with minced pork and chili oil.
  • Char Siu Bao — Fluffy buns with glazed barbecue pork.

The Experience

Built around the chef's counter. The meal is structured around a tasting menu and a wine pairing. A good fit for dining solo and group dining.

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