Nogizaka Shin

The story

Nogizaka Shin – Michelin-Starred Japanese Omakase in Tokyo

A Kaiseki Born from Experience

Opened in June 2016, Nogizaka Shin sits quietly along Akasaka Street, a three-minute walk from Nogizaka Station. The restaurant’s calm interior, tucked away from the bustle of Roppongi and Akasaka, sets the stage for a deeply personal omakase experience.

Chef-owner Shinji Ishida’s career began in a traditional ryotei in Tokushima. He then spent years in a three-star Michelin Japanese restaurant in Ginza, later helping open its Paris outpost – where he earned a star as sous chef. After returning to Tokyo as head chef, he opened Nogizaka Shin with manager and sommelier Yasuhide Tobita. Their combined experience in both Japanese and French fine dining gives the restaurant a distinctive edge.

Within six months of opening, Nogizaka Shin received a Michelin star – an honour it has held continuously. The Michelin guide describes it as “high quality cooking,” a fitting nod to Ishida’s meticulous approach.

Ingredients, Paired with Care

Ishida’s philosophy is simple: let the ingredients speak. He sources produce from across Japan, focusing on combinations that make each element feel more itself. His cooking respects the seasons and the natural character of each component, never overcomplicating.

The omakase course begins at ¥25,000 (plus tax and service charge), with adjustments based on seasonal availability. The menu changes regularly, reflecting the best of what’s available.

Wine and Sake as Partners

Tobita, a sommelier and sake expert, curates the beverage pairings. His background includes stints at top French restaurants in Tokyo and a role as manager-sommelier at the same three-star Japanese restaurant where Ishida worked. His wine list and sake selection are chosen to complement Ishida’s cooking – not overpower it. The restaurant’s notable sake list and natural wine options have earned recognition, including a Best Sommelier award from Gault&Millau Japan.

The Dining Experience

Guests can choose counter seats, where they watch Ishida and his team at work, or a private room for more intimate gatherings. The atmosphere is refined but relaxed – smart casual dress is requested, and strong perfumes are discouraged to let the aromas of the food take centre stage.

Nogizaka Shin is a place where Japanese cuisine meets thoughtful hospitality, driven by two professionals who have built their careers around understanding flavour, service, and the quiet power of a great meal.