Sake Tei Kanda Shinpachi
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A calm, Japanese-style sake izakaya on the Shin-Marunouchi Building's restaurant floor, with table and counter seating plus fully private rooms suited to business lunches, client dinners and family gatherings. It is the second shop of Shinpachi, whose main restaurant is in Kanda. The kitchen centres on wild seasonal seafood sent direct from producing regions: sashimi platters, grilled and simmered nodoguro and kinki, and steamed live hairy crab, plus farm-direct Kurume horse sashimi. Sake leads the drinks list, headed by the Shinkame range and warmed by a dedicated okan-ban.
Address
Japan, 〒100-0005 Tokyo, Chiyoda City, Marunouchi, 1-chōme−5−１ Shin-Marunouchi Building, 5F
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Contacts
Features
Reservations acceptedNon-smoking throughoutPrivate rooms for 2 to 20 guestsCredit cards acceptedChildren welcomeWheelchair accessibleCounter seatingPrivate hire availableKaiseki courses and a la carteIC card e-money accepted
AI Assistant
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Courses
Sashimi
Recommended
Vegetables
Fried Dishes
Small Plates
Rice Dishes
Selected Sake (Shinkame Series and More)
Beer
Honkaku Shochu
Sours and Others
Courses
Marunouchi Bento (Lunch)
Lunch bento course of 6 items, served in a calm private room. Suited to light lunch meetings and family or friend gatherings.
¥4,800
Slightly Luxurious Lunch Kaiseki Course
Lunch kaiseki course of 6 items, finishing with sushi made from the house seafood. Recommended for business lunches. For 1 to 12 guests.
¥7,980
Seasonal Shinpachi Kaiseki (Dinner)
Dinner kaiseki course of 8 items using seasonal ingredients. The most popular course; for 2 to 12 guests.
¥9,680
Reiwa Commemorative Kaiseki Course (Dinner)
Dinner kaiseki course billed as a top seller.
¥13,200
Head Chef's Omakase Kaiseki (Dinner)
Dinner kaiseki course left to the head chef's choice.
¥20,000
Shinpachi Special Soft-Shell Turtle Course (Dinner)
House special dinner course built around suppon (soft-shell turtle).
¥15,000
Celebration Course with Whole Grilled Sea Bream
Celebration course for pre-wedding family meetings and betrothal ceremonies, including a whole grilled red sea bream. Available at lunch and dinner.
¥15,000
Sashimi
Assorted Wild Sashimi Platter
Six kinds of seasonal wild-caught fish arranged on one platter.
¥2,480
Individual Sashimi
Single-variety sashimi, priced from ¥1,000. Choices such as raw bluefin tuna, yellowtail, fat greenling, red sea bream, sweet shrimp, bigfin reef squid, gurnard, striped jack, sea urchin, surf clam, flounder, blackfin sea bass and striped beakfish, depending on the day's deliveries.
¥1,000~
Recommended
Nodoguro (Blackthroat Seaperch), Salt-Grilled or Simmered
Kanda Shinpachi signature fish, cooked to order either salt-grilled or simmered. Market price; reserve by phone at least two days ahead.
Simmered Line-Caught Kinki from Abashiri
Line-caught kinki (thornyhead) from Abashiri, simmered and cooked to order. Market price; reserve at least two days ahead.
Live Hairy Crab
Meaty hairy crab steamed live, with all the meat picked out by the chef and served warm. A Shin-Marunouchi shop specialty; reserve at least two days ahead.
Vegetables
Colorful Seasonal Vegetable Salad
Salad of mixed seasonal vegetables.
Gotemba Ushiyama Bacon and Aged Potato Salad
Potato salad made with aged potatoes and bacon from Ushiyama in Gotemba.
Shungiku and Parmigiano Salad with Soft-Boiled Egg
Salad of garland chrysanthemum greens with Parmigiano cheese and a soft-cooked egg.
Seasonal Vegetable Ohitashi
Seasonal greens steeped in dashi.
Seasonal Vegetables with Sesame Dressing
Seasonal vegetables tossed in sesame dressing.
Fried Dishes
Fried Octopus
Karaage-style fried octopus, a perfect match for beer.
Seasonal Vegetable Tempura Platter
Assorted seasonal vegetables fried as tempura.
Fried Chicken
Shinpachi's special karaage, well soaked in its marinade; goes well with drinks.
Small Plates
Conger Eel, Plain-Grilled or Tempura
Anago grilled without sauce so the skin is crisp and the flesh plump, or served as tempura.
Octopus with Ponzu
Octopus dressed with citrus ponzu.
Tokachi Cream Cheese Cured in Miso
Tokachi cream cheese marinated in Shinkame ginjo sake lees and Saikyo miso. An excellent match for sake.
¥980
Special Dashi Rolled Omelet
Rolled omelet brimming with natural dashi, showing the cook's craftsmanship.
Seasonal Vegetable Meat Rolls
Seasonal vegetables wrapped in meat.
Rice Dishes
Soft-Shell Turtle Rice Porridge
Zosui rice porridge with the refined, rich savoriness of suppon.
Rice Balls (Plum or Salmon)
Onigiri made with glossy, fluffy rice; pickled plum or salmon filling.
Dashi Chazuke (Plum, Salmon, Nori or Heshiko)
Rice in the house's signature dashi, with a choice of pickled plum, salmon, nori or heshiko (fermented fish).
Selected Sake (Shinkame Series and More)
Shinkame Junmai Karakuchi
Dry junmai sake from Shinkame Brewery, Saitama. Recommended hot.
Shinkame Freshly Pressed Junmai Namazake
Unpasteurized junmai from Shinkame Brewery, Saitama, with just-pressed freshness plus Shinkame character.
Shinkame Hikomago Junmai, 3-Year Aged
Junmai sake aged three years, from Shinkame Brewery, Saitama.
Shinkame Hikomago Junmai Ginjo, 3-Year Aged
Junmai ginjo aged three years, from Shinkame Brewery, Saitama.
Shinkame Mahoto
Junmai sake from Shinkame Brewery, Saitama, made with pesticide-free Gohyakumangoku rice from Sanrizuka, Chiba.
Shinkame Kotori no Saezuri Junmai Ginjo
Junmai ginjo from Shinkame Brewery, Saitama, made with pesticide-free rice from Tanaka Farm, Tottori.
Shinkame Joso Nakagumi Junmai Muroka Nama Genshu
Unfiltered, unpasteurized, undiluted junmai from the middle of the pressing, by Shinkame Brewery, Saitama.
Shinkame Kassei Nigori Junmai Namazake
Lively, cloudy unpasteurized junmai from Shinkame Brewery, Saitama.
Shinkame Kassei Nigori Junmai Ginjo Namazake
Lively, cloudy unpasteurized junmai ginjo from Shinkame Brewery, Saitama.
Shinkame Long-Aged Sake, 1979 Vintage (90ml)
Long-aged sake from Showa 54 (1979) by Shinkame Brewery, Saitama, served in a 90ml pour at room temperature or warmed.
Yorokobi Gaijin
Sake from Maruo Honten, Kagawa. Varieties change with availability.
Hiokizakura Junmai
Junmai sake from Yamane Shuzojo, Tottori.
Kubo Honke Suiryu Junmai
Junmai sake from Kubo Honke Brewery, Nara.
Taketsuru Junmai
Junmai sake from Taketsuru Brewery.
Asahikiku Junmai
Junmai sake from Asahikiku Brewery, Fukuoka.
Koikawa Junmai
Junmai sake from Koikawa brewery, Yamagata.
Suwaizumi Junmai
Junmai sake from Suwa Brewery, Tottori.
Wataya Tokubetsu Junmai
Special junmai sake from Kanenoi Brewery, Miyagi.
Ouroku Junmai
Junmai sake from Ouroku Brewery, Shimane.
Denshu
Junmai sake from Maizuru Brewery, Akita.
Shoryu Horai Junmai Ginjo
Junmai ginjo from Oya Takashi Brewery, Kanagawa.
Suginishiki Yamahai Junmai
Yamahai-method junmai sake from Sugii Brewery, Shizuoka.
Rumiko no Sake Tokubetsu Junmai
Special junmai sake from Moriki Shuzojo, Mie.
Akishika Junmai
Junmai sake from Akishika Brewery.
Chikusen Rin
Junmai sake from Tajime Gomei Kaisha, Hyogo.
Fusozuru Junmai Ginjo
Junmai ginjo from Kuwabara Brewery, Shimane.
Hakurakusei Junmai Ginjo
Junmai ginjo from Niizawa Brewery, Miyagi.
Ishizuchi Junmai Ginjo
Junmai ginjo from Ishizuchi Brewery, Ehime.
Kyo no Haru Tokubetsu Junmai
Special junmai sake from Mukai Brewery, Kyoto.
Beer
Sapporo The Perfect Yebisu
Draft beer with a creamy, mild head and Yebisu's rich, full flavor.
Kirin Classic Lager (Medium Bottle)
Kirin Classic Lager in a medium bottle.
Honkaku Shochu
Maou (Sweet Potato Shochu)
Sweet potato shochu.
Hettsui Neko (Sweet Potato Shochu)
Sweet potato shochu, by the glass.
Sato Kuro (Sweet Potato Shochu)
Sweet potato shochu.
Asahi Ichinojo (Brown Sugar Shochu)
Brown sugar shochu, by the glass.
Sours and Others
Fresh Lemon Sour
Shochu highball with freshly squeezed lemon.
Pickled Plum Sour
Sour made with umeboshi pickled plum.
Oolong Highball
Shochu mixed with oolong tea.
Wild Grape Sour
Sour flavored with mountain grape.
Suiryu Umeshu (Kimoto Junmai Base)
Plum liqueur made with Suiryu kimoto-method junmai sake.