The story
At Chugokusai HINA in Tokyo’s Nakameguro, chef Tatsuya Tanaka brings the philosophy of seasonal Chinese cooking to a small, intimate space. Having trained in Shanghai, Tanaka builds his menu around what is fresh each month, using no chemical seasonings to let the natural flavours of the ingredients speak. The result is a constantly evolving tasting course that reflects the calendar — from sweetfish spring rolls in early summer to the arrival of Shanghai crab from October through December.
The kitchen’s respect for produce extends to the plate. Dishes such as Taiwanese lychee wrapped in sweet-and-sour pork or a signature steamed soup appear as part of a progression that balances texture, temperature and taste. Each course is designed to be enjoyed slowly, with the chef’s attention to detail evident in every component.
In 2025, HINA was selected as a Recommended restaurant in the Michelin Guide 2026 — a nod to the precision and integrity of Tanaka’s cooking. The award reflects the restaurant’s commitment to a clean, ingredient-driven style of Chinese cuisine that stands apart in Tokyo’s competitive dining scene.
The restaurant seats fifteen guests: nine at the counter, where you can watch the kitchen at work, and a private room for up to six. The atmosphere is calm and understated, allowing the food and the pairing drinks to take centre stage. Tanaka offers a carefully chosen selection of Japanese aged sake and natural wines that complement the monthly-changing menu.
HINA is reservation-only, with lunch and dinner service depending on the season. It is a place for those who appreciate thoughtful Chinese cooking — seasonal, pure and quietly accomplished.
Recognition
Ambience
Details
Location
Instagram