Shirokane Shin

Shirokane Shin ends up in a magazine every month or so. And yet, outside of its domestic success and Michelin accolade, the venue hasn’t been beset by a storm of international visitors. The venue has its unique concept and under-trafficked locale to thank for its calm. The Shirokane Takanawa venue sets itself apart from typical omakase eateries from the moment guests step inside. Instead of a stark plank of hinoki, guests settle into natural partitions at an undulating wooden counter. The menu too, is a departure from ordinary omakase. While the traditional focus on fresh ingredients and attention to details such as weather, heat, and seasonality comes into play, only the first several dishes of the course are served in true omakase style. While Chef Ryo Maeda sets the meal in motion, ultimately diners themselves choose its path. After the first few courses, diners are encouraged to share their preferences and choose their own courses in an a la carte style. The unique relationship formed between chef and guest in this setting displays Maeda’s respect for his guests and confidence in his skills. Michelin Guide accolades: 2024 - Michelin Selected