Shintomichō Yuasa
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An intimate counter-style Chinese restaurant (12 seats total — 6-seat counter and one private room for up to 6) tucked into the historic Shintomicho neighborhood, just seconds from the station exit. Chef Daisuke Yuasa, a JSA-certified sommelier who trained at renowned establishments including Momono Ki and Chikushiro Ginza, opened this reservation-only venue in 2019. The philosophy centers on "shokuyo-sei" (food as medicine), weaving seasonal Japanese ingredients into classical Chinese techniques to create omakase courses that nourish both body and spirit. The warm Edison-bulb-lit counter overlooks an elevated open kitchen, making it well-suited to date nights, celebrations, and business entertaining.
Address
Japan, 〒104-0041 Tokyo, Chuo City, Shintomi, 2-chōme−7−４ growth ginza east1F
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Contacts
Hours
TodayLast order: 20:30
Opens soon18:00 – 23:30
Monday
Closed
TuesdayLast order: 20:30
18:00 – 23:30
WednesdayLast order: 20:30
18:00 – 23:30
ThursdayLast order: 20:30
18:00 – 23:30
FridayLast order: 20:30
18:00 – 23:30
SaturdayLast order: 20:30
12:00 – 15:0018:00 – 23:30
SundayLast order: 20:30
12:00 – 15:0018:00 – 23:30
Features
Reservations required (same-day accepted)Non-smokingPrivate room available (up to 6 guests)Credit cards accepted (VISA, MC, JCB, AMEX, Diners)Counter seating (6 seats)Omakase course onlyLunch available (Sat & Sun only)Classical Chinese with Japanese seasonal ingredientsBraised shark fin in clay potWine & Shaoxing rice wine pairing
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Recommended Courses
Signature Dish Examples
Drink Pairing
Takeaway Gift
Recommended Courses
Seasonal Omakase Course
A chef's selection omakase course built around the finest seasonal Japanese ingredients, prepared with classical Chinese techniques. The content changes with the season to reflect the restaurant's food-as-medicine (shokuyo) philosophy.
¥18,500
Whole Braised Shark Fin Course
The signature course centered on a whole braised shark fin — sourced from sun-dried, hand-finished moka shark fins from Tateyama, Chiba. The fin is simmered for 8 hours in a chicken-based white broth (paitan) in a clay pot, delivering deep, clean richness without heaviness.
¥28,500
Premium Selection Course
The restaurant's top-tier omakase course featuring the finest seasonal ingredients and the most elaborate preparations. Ideal for special occasions and important business dinners.
¥43,500
Signature Dish Examples
Moka Shark Fin Braised in Clay Pot
Sun-dried, hand-finished moka shark fin from Tateyama, Chiba, carefully rehydrated and slow-cooked. Simmered with an 8-hour-reduced chicken paitan broth in a clay pot, preserving aroma and temperature to the last bite with deep, weightless richness.
Black Vinegar Sweet and Sour Pork
Made with 'Baishan pork', a rare heritage-breed pig from Tsukahara Farm in Ibaraki, cured with salt and spices for 2–3 days before cooking. The black vinegar sauce balances sweetness, acidity, and nuttiness; accompanied by a steamed bun (mantou) with raspberry and mountain pepper.
Kujō Green Onion Clear Broth Noodles
A delicate clear broth (qingtang) drawn from chicken breast and pork leg only, seasoned with a special tare using Yuasa soy sauce from Wakayama. Topped with fragrant SAMURAI Kujō green onions from Kyoto. A light, umami-rich closing dish that leaves no heaviness.
Drink Pairing
Wine & Shaoxing Rice Wine Pairing
An 8–10 glass pairing curated by the chef-sommelier to complement the day's course. Features Champagne, Burgundy, and Bordeaux wines alongside aged Shaoxing rice wines (including 20-year Chen Niang and 20-year Shikumon varieties).
¥+¥14,500
Takeaway Gift
Baishan Pork Steamed Bun (3 pcs)
A gift item made with the rare Baishan heritage pork, the same prized ingredient used in the sweet and sour pork course dish. Rich, delicate filling in a soft steamed bun — three pieces per box.
¥1,500