The story
In the quiet backstreets of Shinjuku's Arakicho neighborhood, Sharikimon Onozawa offers an intimate encounter with Japanese haute cuisine. The restaurant operates with a single, focused offering: an omakase course priced at 33,000 yen per person (plus a 10% service charge). The price adjusts with the seasons, reflecting the market's finest ingredients.
The experience is built around a 10-seat counter, placing diners directly in front of the kitchen's work. The set course begins promptly at the reservation time, and the kitchen adapts to dietary restrictions and allergies when informed in advance. This is a space for those who appreciate the precision of Japanese washoku—a cuisine that prizes seasonality and technique above all.
Sharikimon Onozawa earned a Michelin star for the 2026 guide, a recognition of its high-quality cooking and dedication to its craft. The atmosphere is one of focused hospitality, where the counter service allows for direct interaction with the chef and a clear view of every plate's assembly.
The restaurant welcomes only guests who can manage the full adult course. It holds two seatings nightly, at 17:30 and 20:30, and is closed on Sundays. The setting is refined but unpretentious, a place where the food itself is the centerpiece. For those seeking a pure, seasonal omakase experience in Tokyo, this counter in Shinjuku delivers with quiet confidence.
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