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Noyashichi
Chinese
Incense burns quietly in a room dressed with flowers and Japanese ceramics, which sets the mood before a single dish arrives. This intimate restaurant in Shinjuku explores what Chinese cooking looks like when filtered through a Japanese sensibility, the chef having spent years in Shanghai before deciding that question was worth a career. Expect clear broths deepened with kombu and sashimi dressed in chilli oil, a pairing that sounds like a provocation and eats like a conversation.
The awards strongest first
- Gault&Millau 3 Toques
- Michelin Guide Selected Restaurant
One number, weighted & current 82
How we scoreThe dishes from the writeups
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Sashimi paired with chilli oil
“The cuisine features clear soup enriched with kombu kelp and sashimi paired with chilli oil, arranged on Japanese tableware.”
Michelin Guide
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