The story
Shin, in Zurich’s Zinnengasse, offers an intimate eight-seat counter dining experience. The restaurant seats guests in handcrafted walnut chairs for two seatings each evening, Wednesday through Monday. Allow about two and a half hours to fully appreciate the progression of courses.
The kitchen’s approach to Asian contemporary cuisine is built on seafood. Pristine sashimi, delicately steamed shellfish, and flame-seared coastal treasures appear throughout the tasting menu. Ingredients are sourced both domestically and through exclusive international partners, with the menu evolving daily according to the freshest arrivals. The omakase-inspired format means the chef selects the finest seasonal offerings from sustainable and wild-harvested sources.
The menu changes with the seasons—spring, summer, autumn, and winter—and reflects the day’s market. Between seafood courses, traditional Asian notes are reimagined with a modern touch. A special Peking duck experience is also available, featuring Silver Hill duck prepared in four ways, served alongside seasonal starters and a dessert.
Shin’s refined, ingredient-driven cooking earned a Michelin star, confirming the kitchen’s commitment to high-quality, creative Asian fusion dining. The restaurant’s quiet, focused atmosphere makes it a destination for those who value precision and depth in every bite.
Recognition
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History
High quality cooking
The former sushi bar has been reimagined as an intimate destination for Chinese cuisine like no other. Owner Lin Wang, who operates with a clear vision, not only helps shape the menu but also recruits international chefs and drives them to excel. The opening course immediately wins you over: Gambero viola from Sicily is peeled, sliced, and lightly poached tableside. The sweetness of the shrimp is perfectly complemented by the heat of strawberry juice and yuzu kosho, the acidity of pomelo, and the crunch of sugar snap peas. This interplay of textures and flavors captivates throughout the entire meal, as seen in the meticulously layered taro tempura served with otoro tartare and wasabi. Or the steamed oyster with glass noodles bathed in garlic-scented oil with chili. The rich Norway lobster soup is reduced for hours and then lightly thickened with sweet corn, taro, and a touch of raw egg. The steamed sea bass arrives in a southern Chinese Hainan-style broth featuring coconut milk, lemongrass, galangal, and a hint of sweet banana. For the main course, there is a legendary Peking duck made from the Irish “Silver Hill” breed, renowned for its rich fat content. First, the crispy skin is served with a small portion of meat and caviar, followed by the remaining meat thinly sliced and rolled in thin pancakes alongside an exceptional hoisin sauce. The wonderfully light finale is a coconut sago dessert paired with mango, melon, and pomelo.
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