The story
On the fourth floor of the Mikasa Kaikan building in Ginza, Qinhuai Chun (also known as Shin Harada) presents the refined tradition of Yangzhou cuisine. The kitchen changes its ingredients with the seasons, offering a gentle, flavorful experience built around the natural essence of each component. A colorful array of more than twenty types of appetizers, delicate tofu preparations, and vegetable dishes define a style often regarded as the most sophisticated and elegant in Chinese culinary heritage.
Executive Chef Toshio Tonozaki brings deep roots in Jiangsu province. Born in Tokyo in 1964, he moved to China at sixteen to study cooking, training first in Nanjing and then at the renowned Xiyuan Hotel in Yangzhou. There, for three years under the tutelage of master chef Ju Changlong — later the head chef of this very restaurant — he absorbed the techniques of Yangzhou's subtle, broth-based cooking. After further study of dim sum in Beijing, he returned to Japan at twenty-two, worked at leading hotels, and joined Mikasa Kaikan in 2005 as Tonozaki's deputy. He became head chef of Qinhuai Chun in 2012.
Tonozaki’s philosophy is simple: "The most important thing is the smile of the guest." He describes Yangzhou cuisine as the Chinese cooking best suited to the Japanese palate, shaped by the region’s mild four seasons and abundant produce. He aims to let the natural flavours of ingredients shine, creating dishes that are deeply satisfying and gently nourishing.
This commitment to subtlety and quality has earned Qinhuai Chun a Michelin Recommended distinction. The restaurant seats eighty-four guests in a calm setting with private rooms available. Open daily for lunch and dinner, it offers à la carte and course menus, with service charge added in the evening. The spirit throughout is one of understated refinement — a place where the quiet mastery of Yangzhou’s culinary tradition meets Tokyo’s Ginza district without fuss.
Recognition
Ambience
Details
Location
Facebook
Instagram
X