At the age of 20, I began my journey by apprenticing at the renowned restaurant "Nogizaka Kamiya."
I later became head chef at several prestigious restaurants, including "Ginza Kamiya" and "Kyoryori Ishisu," eventually being appointed as the first head chef of Ginza Shinohara.

When the mountain vegetables begin to sprout, I think, "Finally, spring has arrived."
When the pike conger starts to appear, I know, "Summer is near."
When matsutake mushrooms start to emerge, "Autumn has come."
And when the root vegetables are at their best, I realize, "Winter is already here..."
I hope you can experience the changing seasons through the five tastes and five senses.

My specialty is dashi, which I prepare using freshly shaved bonito for each guest, ensuring that you can enjoy the finest flavors, just as we chefs do.

Simple yet delicate flavors that evoke the seasons, and a playful twist in even the most classic dishes.
I hope to bring you such a culinary experience.

Our homemade "Juwari Soba," made from 100% buckwheat flour, boasts a unique texture and aroma. It is a dish I am particularly proud of.

"The word 'food' (食) is made up of the characters for 'person' (人) and 'goodness' (良)." This is a saying that a customer shared with me during my training, and it has stayed with me ever since.
I hope that through our food, we can help foster meaningful connections.

We sincerely look forward to welcoming you to our restaurant.

Owner　Yohei Shimabukuro