Chinois

The story

Crafted with passion, served with love

Where East Meets West, in Every Detail

The name says it all. Chinois — シノワ — takes its cue from Chinoiserie, the European art movement that swept the continent from the 17th century onward, captivated by the aesthetics of the Orient. That philosophy of East-West harmony shapes everything about this Shibuya wine bar and dining room, from the objects on its walls to the food on its plates.

Step inside the eighth-floor space in Udagawacho and the décor tells a layered story: folding screens, hanging lanterns, and ranma transoms from the Edo and Meiji periods sit alongside ceiling lights and brackets by Daum Nancy and René Lalique, and Art Nouveau cabinetry and ironwork from the same era. For Japanese guests, the restaurant describes the effect as "somehow nostalgic yet new" — a calm, settled atmosphere that invites you to linger.

The Wine Cellar as a Destination in Itself

Wine is central to what Chinois does, and the Shibuya location has earned the Wine Spectator Best of Award of Excellence — a recognition that speaks to the depth and curation of the list. Champagne alone runs from house-poured grower bottles to library vintages of Krug, Dom Pérignon P2, and Salon stretching back decades, with the list updated regularly. Regular wine tasting evenings, a rare-wine list, and salon concerts round out a programme that treats the cellar as a living part of the experience.

Seasonal Japanese Cuisine with a French Accent

The kitchen works firmly within the Japanese culinary tradition while reaching across to French technique and European ingredients. Dishes change with the seasons and the market: wild striped jack carpaccio with green yuzu vinaigrette, marinated sardines with grilled eggplant and shiso sauce, Nagara River sweetfish risotto, or chilled somen noodles topped with fresh Osetra caviar. Mains might include A5-ranked Akita wagyu sirloin grilled over charcoal with fresh wasabi, or Lozère saddle of lamb with cumin and golden sesame. The kitchen's own signature — a rice bowl topped with sautéed foie gras in a lightly sweet sauce — has become a fixture on the menu.

For those who want a guided path through the menu, the Chinoiserie Course assembles a procession of smaller portions chosen by the kitchen, while the Chef's Recommendation Dinner offers a more compact five-course structure.

An Evening Worth Returning To

Chinois Shibuya accommodates private parties, anniversary plans, and even after-theater champagne arrivals, making it as suited to a celebratory occasion as to a quiet dinner for two. The combination of a deeply considered wine programme, seasonal Japanese cuisine, and a room that feels genuinely unlike anywhere else in the city gives it a character that is entirely its own.