Instant reservation
hatsune
Tokyo
Chinese
MICHELIN
SGD 79.0+
Japan Restaurant Awards
2023
About
This Chinese restaurant is led by owner‑chef Shigeji Niiyama, who refined his craft in modern Chinese cuisine under the guidance of culinary master Yuji Wakiya. As an evolutionary sister restaurant to Reika in Shinjuku Gyoen, Aoyama, and Hibiya, it offers nouvelle Chinese cuisine that elevates tradition through a distinctive and contemporary sensibility.
The signature “Buddha Jumps Over the Wall” is a standout dish, prepared by steaming 17 varieties of premium dried ingredients—including dried abalone, shark fin, and dried shellfish—for half a day to draw out profound layers of umami. The course menu also incorporates seasonal luxury ingredients such as rare basking shark, sea urchin, Hanasaki crab, and abalone. To preserve the natural character of each ingredient, no flavor enhancers are used, allowing every dish to express a fresh and modern interpretation of Chinese cuisine.
The restaurant also features an impressive selection of approximately 200 wines, primarily from France. Through pairings curated by the sommelier—combining Champagne, wine, and Shaoxing wine—guests can enjoy pairings that highlight and deepen the nuances of each dish.
The interior is a serene white‑beige space inspired by a bamboo forest. Centered around natural white oak, the refined 18‑seat dining room harmonizes modern and classical elements, accented by paintings from Seisho Taketomi, a Southern Song‑style artist who studied traditional techniques in Shanghai. Guests are invited to relax and savor their meal in this elegant and thoughtfully designed atmosphere.
Menu & Courses
Lunch
[Lunch Exclusive Course] Savor Porcini and Matsutake Meatball Soup with Anago Beijing Duck Style
SGD
96.18
Serving period :1 August - 15 October
(1) Tempura of Fresh Porcini Mushrooms and Dried Scallops
(2) Chef’s Signature Appetizer “Floral Colors”
(3) Steamed Soup with Matsutake and Pork Meatballs
(4) Seasonal Anago Wrapped in Beijing Duck‑Style Crepe
(5) Grilled Tokushima Awaodori Chicken with Sichuan Sauce
(6) Cantonese‑Style Soup Noodles with Yellow Chives, Chives, and Wonton
(7) Seasonal Dessert
(8) Chinese Fine Tea and Petit Fours
(2) Chef’s Signature Appetizer “Floral Colors”
(3) Steamed Soup with Matsutake and Pork Meatballs
(4) Seasonal Anago Wrapped in Beijing Duck‑Style Crepe
(5) Grilled Tokushima Awaodori Chicken with Sichuan Sauce
(6) Cantonese‑Style Soup Noodles with Yellow Chives, Chives, and Wonton
(7) Seasonal Dessert
(8) Chinese Fine Tea and Petit Fours
Lunch
[Premium Lunch] Braised Shark Fin with Matsutake Sauce and Two Flavors of Jumbo Prawns
SGD
144.27
Serving period :1 August - 15 October
(1) Tempura of Fresh Porcini Mushrooms and Dried Scallops
(2) Chef’s Signature Appetizer “Floral Colors”
(3) Steamed Meatball Soup with Matsutake and Pork
(4) Two Preparations of Jumbo Prawns
(5) Braised Blue Shark Fin with Matsutake Sauce
(6) Cantonese‑Style Soup Noodles with Yellow Chives, Chives, and Wontons
(7) Seasonal Dessert
(8) Chinese Fine Tea and Petit Fours
(2) Chef’s Signature Appetizer “Floral Colors”
(3) Steamed Meatball Soup with Matsutake and Pork
(4) Two Preparations of Jumbo Prawns
(5) Braised Blue Shark Fin with Matsutake Sauce
(6) Cantonese‑Style Soup Noodles with Yellow Chives, Chives, and Wontons
(7) Seasonal Dessert
(8) Chinese Fine Tea and Petit Fours
Lunch
Dinner
[Early Autumn Course] Braised Shark Fin with Truffle, Awaodori Chicken Steak, Matsutake and Anago
SGD
173.13
Serving period :1 August - 15 October
(1) Tempura of Fresh Porcini Mushrooms and Dried Scallops
(2) Chef’s Signature Appetizer “Floral Colors”
(3) Steamed Meatball Soup with Matsutake and Pork
(4) Seasonal Anago Wrapped in Beijing Duck‑Style Crepe
(5) Clay Pot Braised Kisslip Shark Fin with Truffle Sauce
(6) Grilled Tokushima Awaodori Chicken with Sichuan‑Style Sauce
(7) Cantonese‑Style Soup Noodles with Yellow Chives, Chives, and Wonton
(8) Seasonal Dessert
(9) Chinese Fine Tea and Petit Fours
(2) Chef’s Signature Appetizer “Floral Colors”
(3) Steamed Meatball Soup with Matsutake and Pork
(4) Seasonal Anago Wrapped in Beijing Duck‑Style Crepe
(5) Clay Pot Braised Kisslip Shark Fin with Truffle Sauce
(6) Grilled Tokushima Awaodori Chicken with Sichuan‑Style Sauce
(7) Cantonese‑Style Soup Noodles with Yellow Chives, Chives, and Wonton
(8) Seasonal Dessert
(9) Chinese Fine Tea and Petit Fours
Lunch
Dinner
[Course to Enjoy Matsutake and Wagyu] Blue Shark Fin with Matsutake Sauce and Charcoal-Grilled Black Wagyu
SGD
240.46
Serving period :1 August - 15 October
(1) Tempura of Fresh Porcini Mushrooms and Dried Scallops
(2) Chef’s Signature Appetizer “Colorful Blossoms”
(3) Steamed Meatball Soup with Matsutake and Pork
(4) Two Preparations of Jumbo Shrimp
(5) Braised Blue Shark Fin with Matsutake Sauce
(6) Charcoal‑Grilled A5 Rump of Premium Black Wagyu from Oita
(7) Choice of Final Dish
● Cantonese‑Style Soup Noodles with Yellow Chives, Chives, and Wonton
● Black Wagyu Roast Beef Rice with Sweet Bean Sauce
(8) Seasonal Dessert
(9) Chinese Fine Tea and Petit Fours
(2) Chef’s Signature Appetizer “Colorful Blossoms”
(3) Steamed Meatball Soup with Matsutake and Pork
(4) Two Preparations of Jumbo Shrimp
(5) Braised Blue Shark Fin with Matsutake Sauce
(6) Charcoal‑Grilled A5 Rump of Premium Black Wagyu from Oita
(7) Choice of Final Dish
● Cantonese‑Style Soup Noodles with Yellow Chives, Chives, and Wonton
● Black Wagyu Roast Beef Rice with Sweet Bean Sauce
(8) Seasonal Dessert
(9) Chinese Fine Tea and Petit Fours
Lunch
Dinner
[Exquisite Soup Course] Buddha Jumps Over the Wall with Shark Fin and Matsutake, Charcoal-Grilled Yamagata Beef Fillet
SGD
336.64
Serving period :1 August - 15 October
(1) Tempura of Fresh Porcini Mushrooms and Dried Scallops
(2) Chef’s Signature Appetizer “Floral Colors”
(3) “Buddha Jumps Over the Wall” — Premium Soup with 15 Rare Ingredients
Kesennuma Shark Fin, Dried Abalone, Kisslip Shark Collagen, Yak Achilles Tendon,
Sea Cucumber and Muscle, Dried Scallops, Whale Whistle, Ginseng, Umbrella Mushroom,
Dried Yam, Cordyceps, Porcini, Goji Berries, Longan, Date Chicken, Asano Pork,
Jinhua Ham, Superior Broth — prepared individually in a clay pot for each guest.
(4) Two Preparations of Jumbo Shrimp
(5) Braised Hairtail Shark Fin with Matsutake Sauce
(6) Charcoal‑Grilled A5 Rump of Premium Black Wagyu from Oita
(7) Choice of Final Dish
● Cantonese‑Style Soup Noodles with Yellow Chives, Chives, and Wonton
● Black Wagyu Roast Beef Rice with Sweet Bean Sauce
(8) Seasonal Dessert
(9) Chinese Fine Tea and Petit Fours
(2) Chef’s Signature Appetizer “Floral Colors”
(3) “Buddha Jumps Over the Wall” — Premium Soup with 15 Rare Ingredients
Kesennuma Shark Fin, Dried Abalone, Kisslip Shark Collagen, Yak Achilles Tendon,
Sea Cucumber and Muscle, Dried Scallops, Whale Whistle, Ginseng, Umbrella Mushroom,
Dried Yam, Cordyceps, Porcini, Goji Berries, Longan, Date Chicken, Asano Pork,
Jinhua Ham, Superior Broth — prepared individually in a clay pot for each guest.
(4) Two Preparations of Jumbo Shrimp
(5) Braised Hairtail Shark Fin with Matsutake Sauce
(6) Charcoal‑Grilled A5 Rump of Premium Black Wagyu from Oita
(7) Choice of Final Dish
● Cantonese‑Style Soup Noodles with Yellow Chives, Chives, and Wonton
● Black Wagyu Roast Beef Rice with Sweet Bean Sauce
(8) Seasonal Dessert
(9) Chinese Fine Tea and Petit Fours
Lunch
Dinner
【ShinKa's Ultimate】Elder Shark Buddha Jumps Over the Wall - The Pinnacle of China's Three Great Seafood Delicacies - Charcoal-Grilled Chateaubriand
SGD
480.91
Serving period :1 August - 15 October
(1) Amuse-bouche
(2) Chef’s Signature Appetizer “Floral Colors”
(3) “Buddha Jumps Over the Wall” — Premium Soup with 28 Rare Dried Ingredients including Soft‑Shelled Turtle Emperor and Rare Elder Shark
(4) Oyster Sauce Braised China’s Three Great Seafood Delicacies: Fish Maw, Dried Abalone, and Sea Cucumber
(5) Braised Hairtail Shark Fin with Truffle
(6) Charcoal-Grilled Specially Selected Black Wagyu "Yamagata Chateaubriand"
(7) Choice of Final Dish
● Cantonese‑Style Soup Noodles with Yellow Chives, Chives, and Wonton
● Black Wagyu Roast Beef Rice with Sweet Bean Sauce
(8) Seasonal Dessert
(9) Chinese Fine Tea and Petit Fours
(2) Chef’s Signature Appetizer “Floral Colors”
(3) “Buddha Jumps Over the Wall” — Premium Soup with 28 Rare Dried Ingredients including Soft‑Shelled Turtle Emperor and Rare Elder Shark
(4) Oyster Sauce Braised China’s Three Great Seafood Delicacies: Fish Maw, Dried Abalone, and Sea Cucumber
(5) Braised Hairtail Shark Fin with Truffle
(6) Charcoal-Grilled Specially Selected Black Wagyu "Yamagata Chateaubriand"
(7) Choice of Final Dish
● Cantonese‑Style Soup Noodles with Yellow Chives, Chives, and Wonton
● Black Wagyu Roast Beef Rice with Sweet Bean Sauce
(8) Seasonal Dessert
(9) Chinese Fine Tea and Petit Fours
* Tax and service charge included.
* For course reservations, the course fee must be paid in advance, and any additional charges incurred on-site will be settled on the day.
* Please note that the price may vary depending on seasonal ingredients.
Features
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Available
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5,000 JPY/bottle (tax and servise charges are not including)
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Reservation Notes
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Price Range:
Lunch: SGD 96.18 - SGD 480.91
Dinner: SGD 173.13 - SGD 480.91 -
Dietary restrictions / Allergies:
If you have any specific food allergies or ingredients you cannot consume, please inform us in advance.
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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.
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Dress Code:
Dress code is smart casual (Please refrain from wearing T-shirts, shorts, and sandals when you visit.)
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Others:
We kindly ask for your consideration regarding excessive perfume or fabric softener fragrances.
Please let us know the number of seats required for head and foot of the table in advance.
Information
| Total Seats | 18 Sests |
|---|---|
| Operation hours | Lunch : 12:00 PM - 03:00 PM Dinner : 05:30 PM - 10:30 PM |
| Regular holiday | New Year Holidays , Irregular holidays *The restaurant may be temporarily open or temporarily closed. |
| Payment methods | Cash, Credit card available |
| Smoking | Not Allowed |
| Address |
9-5-26 PALENOGIZAKA1F, Akasaka , Minato Ku, Tokyo
東京都港区赤坂9-5-26 パレ乃木坂1F
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| Nearest station |
Nogizaka Station , Roppongi Station
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| Directions from station |
1 minute walk from Nogizaka Station
9 minutes walk from Roppongi Station |
