Celebrated table

Yotsuya Minemura

Name: Yotsuya Minemura
Address: 2F, 3-21 Arakicho, Shinjuku-ku, Tokyo, 160-0007, Japan, Tokyo, JP
Telephone: +81 3-5315-4958

Chef Shohei Minemura’s intimate 8-seat counter in Shinjuku, Tokyo. A Michelin-starred omakase course featuring handmade soba and seasonal ingredients.

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The story

Yotsuya Minemura – Michelin-Starred Washoku in Tokyo | wattafork

From Tokyo’s top kitchens to his own counter

Chef Shohei Minemura trained at three distinguished Tokyo restaurants – Ginza Yabe, Minami Aoyama Ichita, and Sushi Masuda – before opening his own place in Shinjuku. That experience is evident in every element of the meal, from the precise knife work to the quiet rhythm of service. In 2026, his efforts earned the restaurant a Michelin star, a recognition of the high quality he brings to the counter each night.

A small stage for seasonal Japanese cooking

Yotsuya Minemura is a spare, eight-seat counter on the second floor of a building in Arakicho. Diners gather here for a single evening seating, watching Minemura work alone as he prepares an omakase course built around the day’s best ingredients. The cuisine is pure Japanese – washoku that respects the calendar and the market. The chef notes that prices shift with the seasons, reflecting the cost of prized items like matsutake mushrooms and bamboo shoots.

The handmade soba and the omakase course

One constant is the course’s signature dish: ten-ichi (100% buckwheat) handmade soba, served as part of the meal. This is a detail Minemura takes care to highlight, asking guests with allergies to note it when booking. The omakase course starts at 33,000 yen (plus service charge) and changes with what is available. The cooking is direct, letting the ingredients speak – a style Minemura describes as cooking with gratitude, facing each guest one at a time.

Recognition