The story
ShinoiS, opened in November 2019 in Tokyo’s Shirokanedai, is the realization of a long‑held dream for chef‑owner Hiroyuki Shinohara. The name itself is a layered statement: it fuses “Chinois” (the French word for Chinese) with “Shino is” – a declaration that this is his personal vision of Chinese cuisine. The final capital “S” carries his hope that the restaurant will be cherished for years and contribute to the development of Chinese cooking. Here, traditional Chinese techniques and ingredients are met with modern methods, and the flavors of China’s many regional and ethnic cuisines are thoughtfully crossed over.
Hiroyuki Shinohara’s path to opening ShinoiS took him through some of the finest Chinese kitchens. He trained under Tan Yanbin at Akasaka Rikyu, then sharpened his skills at Lou Hou Tou and Hei Fung Terrace in the Peninsula Tokyo. In Hong Kong he worked at Tai Chi Fung Seng, Chui Garden, and the renowned Ah Yat Abalone Forum Restaurant. After returning to Japan, he became chef at Shang Palace in Nishi‑Azabu. In 2015 he won the RED EGG grand prix in the RED‑U35 competition, then moved to Shanghai to oversee the food menu at a bar nominated for Asia’s and The World’s 50 Best Bars, and later became Executive Chef at The Peacock Room. He came back to Japan in June 2019 and opened ShinoiS five months later. In 2026, his work earned a Michelin star.
With just seven counter seats and a private room for up to four, ShinoiS is an intimate space designed for focused dining. The evening course, a seasonal omakase, begins at 37,500 yen and adjusts slightly with the changing ingredients. Chef Shinohara personally selects Chinese teas to accompany the meal, and there is also an alcohol pairing carefully matched to the course. The restaurant’s approach is one of respect for Chinese culture and tradition, while always pursuing what can be done now – a modern Chinese cuisine that is at once grounded and inventive.
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