Nogizaka Shin
Tokyo, Japan
⭐1 Star
The Experience
From Michelin Guide
Shinji Ishida uses ‘Shin’ to express a desire to find the ‘new’ while respecting ‘core’ Japanese culinary traditions, both of which are ‘shin’ in Japanese. Shinjo made by combining sweet potato paste and crab meat bursts with individuality. Duck breast is char-grilled; thigh and liver are stuffed into steamed lily bulb dumplings. Sommelier Yasuhide Tobita’s pairings bring a ‘new’ (shin) way of thinking. In their renovated restaurant, the two partners’ spirits (also “shin”) paint the future of kappo.
Unique Things
From Visitor Experiences
Counter made from a single 300-year-old Japanese cypress: The restaurant features a beautiful wooden counter crafted from one piece of ancient Japanese cypress, notable for its unique texture full of lines and burls.
Fusion of traditional Japanese kaiseki with French culinary inspiration: An example is the corn and sea urchin appetizer served in an antique Baccarat glass, which layers pureed corn paste on soft tofu, blending Japanese ingredients with French presentation and texture contrasts.
Co-ownership by a chef and a sommelier enabling expert wine pairings with traditional dishes: Nogizaka Shin uniquely combines traditional kaiseki cuisine with fine wine pairings curated by an award-winning sommelier, enhancing the dining experience beyond typical Japanese restaurants.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Nogizaka Shin in Tokyo are:
Black abalone: Featured in the summer signature dish "Mizugai," slices of black abalone sashimi are served floating in cooling salt water with cucumber and myoga ginger. This ingredient highlights the restaurant's focus on pure, fresh flavors and traditional Japanese culinary artistry.
Kombu seaweed and freshly shaved bonito flakes: These form the base of the dashi broth, a fundamental element in Japanese cuisine at Nogizaka Shin. The broth is carefully extracted and seasoned to enhance the natural umami, serving as the foundation for many dishes.
Sea urchin and corn: Used in a refined appetizer where sea urchin is layered over pureed corn paste and soft tofu, served in an antique Baccarat glass. This dish exemplifies the blend of Japanese ingredients with French culinary inspiration, emphasizing texture and flavor contrast.
Sea bream: A favorite ingredient from Tokushima, the chef's home prefecture, sea bream is prepared in several styles, showcasing its versatility and importance in the kaiseki menu.
Pike conger eel: Featured in a soup where the fish is prepared with precise knifework and bathed in fragrant dashi, demonstrating the chef's craftsmanship and the depth of flavor achieved through traditional techniques.
These ingredients are significant as they reflect Nogizaka Shin's dedication to traditional Japanese techniques, seasonal and regional produce, and a refined presentation that honors both the ingredient's natural qualities and culinary heritage.
Menu & Pricing
Current Offerings & Prices
Nogizaka Shin Menu Summary
Omakase (Course Menu)
- High-quality cooking with a focus on seasonal ingredients
- Chef and sommelier team up to create unique pairings with wines and Japanese sake
Prices
- Average price: ¥40,000
- Credit cards accepted: Visa, JCB, Diners Club, DC Card, UC Card, American Express, NICOS, Master Card, Credit Saison
Features
- English menu and staff available
- Free Wi-Fi
- No smoking
- Counter seating available
- Large shochu, sake, and wine selection