The story
In the quiet residential district of Shirokane, Tokyo, Shirokane Shin offers a fresh perspective on Japanese cuisine. The chef, who trained for over a decade at a prestigious Kyoto restaurant, brings a refined yet approachable style to the table. The concept is simple: a traditional omakase of five seasonal courses, paired with the freedom to choose from a wide-ranging a la carte menu. This blend of structure and spontaneity defines the experience.
The meal begins with a chef’s selection of five dishes, showcasing the finest ingredients of the season. From there, guests can explore a menu of individual dishes designed to complement sake or wine. Highlights include simmered chicken liver, grilled eel, sea bass tempura with Japanese pepper, and a popular kasu udon (noodles in sake lees broth). The meal concludes with a choice of udon, curry, or a signature clay pot rice made with Niigata’s Shin-no-suke rice and seasonal toppings—a fragrant, luxurious finish.
The beverage program is equally considered. The restaurant stocks around 100 wines, with a focus on natural labels that pair well with Japanese flavours. The sake list features artisanal brews from Kagawa and Shikoku, alongside a selection of shochu and Japanese whisky. The 10-seat counter provides an intimate setting where guests can watch the chef at work.
Shirokane Shin’s dedication to quality and creativity has earned it a place in the Michelin guide for 2026. It is a destination for those who appreciate the precision of Japanese cuisine without the rigidity of a fixed course, making it ideal for both special occasions and relaxed evenings.
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