Nogizaka Shin
乃木坂しん

Owner and Head Chef Shinji Ishida began his culinary career at a prestigious ryotei in Tokushima, Shikoku, a dream destination for aspiring Japanese chefs.
There, he mastered the fundamentals of Japanese cuisine before moving to a three-star Japanese restaurant in Ginza, where his dedication earned him the position of head chef. Later, he was tasked with opening the Paris branch, overcoming challenges like different ingredients and water to bring Japanese cuisine to life overseas.

Sommelier Yasuhide Tobita, known for his work at renowned French restaurants, also joined the three-star restaurant in Ginza. His transition to Japanese cuisine was groundbreaking, making headlines as he explored the pairing possibilities of Japanese food with wine. A certified sake sommelier, he is equally skilled at proposing sake pairings. Tobita was also entrusted with the Paris branch opening, working alongside Ishida.

In 2016, the two opened “Nogizaka Shin” in Tokyo, a restaurant named to reflect constant innovation (Shin 新), unwavering principles (Shin 芯), and their shared spirit (Shin 心).

Chef Ishida crafts exquisite dishes from the blessings of Japan’s countryside and seas, while Sommelier Tobita elevates them with perfect pairings.
“Nogizaka Shin” has become a gathering place for global wine lovers but also welcomes guests who do not consume alcohol.