Shinonome （東雲）

The master chef, Mr. Nakahara, a native of Hokkaido, trained for five years at a sushi restaurant in Tokyo, where he acquired a thorough knowledge of sushi techniques, before returning home to open Shinonome in 2016.

The nigiri at Shinonome is simple yet profound, aiming to bring out the true flavor of the ingredients using the proven techniques of the Edo-mae style. For example, taking a hint from the kelp that sea urchins eat, he makes his own kelp salt to pair with the additive-free sea urchin, adding the best arrangement for each ingredient.

Asahidake source water from Higashikawa Town is used, and the sushi vinegar is based on 10-year aged red vinegar from Kyoto.

We always have eight kinds of sake available, including heated sake. We offer not only standard brands, but also rare sake that are not listed on the menu.

• Price Range:

  Dinner: USD 145.71 - USD 145.71

• Dietary restrictions / Allergies:

  If you have any specific food allergies or ingredients you cannot consume, please inform us in advance. Unfortunately, we cannot accept reservations if there are ingredients that you cannot eat within a wide range.

• Arrival time:

  Please arrive 5 minutes before your reserved time to ensure a timely start of your meal. If you do not contact us and exceed your reservation time, it will be automatically canceled.

• Dress Code:

  Dress code is smart casual (Please refrain from wearing T-shirts, shorts, and sandals when you visit.)

• Children:

  Not Available

  *We regret to inform you that we are unable to accommodate children who cannot order the same course as adults.

• Others:

  We kindly ask for your consideration regarding excessive perfume or fabric softener fragrances.