The story
In Tokyo’s Shintomi district, chef Daisuke Yuasa runs Shintomicho Yuasa, a Chinese restaurant that earned a Michelin recommendation for its thoughtful, evolving cuisine. Yuasa’s cooking is guided by the principle of shimi wa awashi — true flavor is subtle — and the pursuit of shimi shinchi, the discovery of new deliciousness within that subtlety.
Yuasa’s path began with a high school job at a Chinese restaurant, leading him through training at Tsuji Culinary Institute and years under mentors in Tokyo. He opened Shintomicho Yuasa in February 2019, bringing a background that includes work at celebrated Chinese kitchens and a sommelier certification.
The kitchen draws on classical Chinese techniques and the concept of shoku yōjō — nourishing the body through food. Yuasa adapts his omakase courses to the season: sour and bitter notes in spring to support the liver, light dishes in summer to manage heat, deeply savory flavors in autumn to build resilience, and warming proteins in winter to store energy. Ingredients are sourced from trusted producers, and dishes are served on handmade ceramics from Kyoto and Arita.
A counter seats six, raised to bring guests close to the action, while a private room for up to six is available for special occasions. The warm glow of Edison bulbs sets a calm, intimate atmosphere.
Menu highlights include a braised shark fin — using sun-dried, hand-finished fin from Chiba, simmered for eight hours in a chicken white broth — and a black-vinegar sweet-and-sour pork made with rare Meishan pork from Ibaraki. The meal often closes with a qingtang soba in a clear chicken broth, finished with Kyoto scallions and soy sauce from the Yuasa region in Wakayama. A wine and Shaoxing wine pairing, selected by the chef-sommelier, complements each course.
At Shintomicho Yuasa, Chinese tradition meets Japanese seasons and a personal, evolving vision — a combination that continues to earn recognition in Tokyo’s fine-dining landscape.
Recognition
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