Official information

Shumoku Cho Shimizu

(橦木町しみず)

The Tabelog Award 2026 Gold winner

Selected for Tabelog Japanese cuisine EAST "Tabelog 100" 2025

Nearest station：

Takaoka Sta.

Takaoka Sta.×Japanese Cuisine

[Aichi]

Aichi×Japanese Cuisine

Categories：

Japanese Cuisine

Budget：: JPY 40,000 - JPY 49,999

-

Closed：: Sunday, Public Holiday; Sunday、Public Holiday

Restaurant information(detail)

Overview
Menu
1. Set menu(0)
2. Food (0)
3. Drink(0)
4. Lunch(0)
5. Photos(60)
Photos2962
Reviews247
1. Reviews(247)
2. Average and distribution
Map
1. Map
2. Nearby restaurants

Showcasing the changing seasons of my hometown, Gifu, through exquisite Japanese cuisine crafted with the skills passed down from renowned restaurants.

Nestled in the beautiful townscape of Nagoya's Shumiki-cho area, known for its modern architecture, "Shumiki-cho Shimizu" opened its doors in January 2022 and quickly became a popular spot. The owner,... Yosuke Shimizu, honed his skills for 11 years at the Michelin two-star Japanese restaurant "Honkogetsu" in Osaka's Minami district and spent 6 years at the renowned Japanese restaurant "Takada Hassho" in Gifu City before venturing out on his own. The restaurant is celebrated for its omakase courses that highlight seasonal flavors from his hometown of Gifu, featuring delicacies like sweetfish in summer and matsutake mushrooms in autumn.

Specialities

Chef

Yosuke Shimizu - A Person Who Expresses the Seasons of His Hometown on a Plate

Food

Incorporating the Flavors of Home and Visually Expressing the Changing Seasons

Space

"Refined Space and Masterpieces Enhance the Experience of Chef's Special Dishes"

Photos

View more photos

Review？

yokop451

Review 1,959 postsFollowers 3,886 people

Celebrating my 10th visit to Kamikur...

I vividly remembered the Aiko I had eaten before, and to my surprise, it had actually been...View details

Visited on May, 2026

10 times
あーろんは岐阜の民Gifu

Review 160 postsFollowers 233 people

An unforgettable experience with ama...

Today, I visited Shumoku Cho Shimizu again (´∀｀). While the ayu season is wonderful, Apri...View details

Visited on April, 2026

16 times
pateknautilus40

Review 2,531 postsFollowers 6,744 people

Spring at Shumoku Cho Shimizu: Enjoy...

Shumoku Cho Shimizu Instagram: pateknautilus40 https://www.instagram.com/pateknautilus40...View details

Visited on April, 2026

19 times

View more reviews （247）

Restaurant information

Details

Restaurant name	Shumoku Cho Shimizu
Awards & Recognitions	The Tabelog Award 2026 Gold winner The Tabelog Award 2026 Gold winner The Tabelog Award 2025 Gold winner The Tabelog Award 2025 Gold winner The Tabelog Award 2024 Silver winner The Tabelog Award 2024 Silver winner The Tabelog Award 2023 Silver winner The Tabelog Award 2023 Silver winner Selected for Tabelog Japanese cuisine EAST "Tabelog 100" 2025 Selected for Tabelog Japanese cuisine EAST "Tabelog 100" 2025 Selected for Tabelog Japanese cuisine EAST "Tabelog 100" 2023 Selected for Tabelog Japanese cuisine EAST "Tabelog 100" 2023 受賞・選出歴閉じる The Tabelog Award 受賞歴 2026年Gold受賞店 The Tabelog Award 2026 Gold 受賞店 2025年Gold受賞店 The Tabelog Award 2025 Gold 受賞店 2024年Silver受賞店 The Tabelog Award 2024 Silver 受賞店 2023年Silver受賞店 The Tabelog Award 2023 Silver 受賞店百名店選出歴日本料理百名店 2025 選出店食べログ日本料理 EAST 百名店 2025 選出店日本料理百名店 2023 選出店食べログ日本料理 EAST 百名店 2023 選出店
Categories	Japanese Cuisine
Phone number (for reservation and inquiry)	052-890-5515
Reservation availability	Reservation only - Please arrive at the restaurant 5 to 10 minutes before your reservation time to ensure punctuality. - We kindly ask that you refrain from wearing strong fragrances such as perfume when visiting. Please inform your companions as well. - Arriving more than 15 minutes late may result in your reservation being canceled. - The duration of your stay is approximately 3 hours. - Prices may vary depending on seasonal ingredients. - Reservations are accepted online only, and we do not accept phone reservations. Thank you for your understanding.
Address	愛知県名古屋市東区橦木町3-24 プランドール橦木 1F Show larger mapFind nearby restaurants
Transportation	About a 10-minute walk from Takadake Station. 743 meters from Takaoka.
Business hours	Mon, Tue, Wed, Thu, Fri, Sat 6:00 PM - 10:00 PM Sun, Public Holiday Closed ■Business hours [Mon - Sat] Starting at 18:00
Average price	JPY 40,000 - JPY 49,999
Average price（Based on reviews）	JPY 40,000 - JPY 49,999 View spending breakdown
Payment methods	Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted
Service charge & fee	Service charge 10% Original text サービス料10％ This section has been automatically translated. Please check with the restaurant for accurate information.

Seats/facilities

Number of seats	12 seats （ 8 seats at the counter, 4 seats in a private room）
Private rooms	Available For 4 people
Private use	Available For up to 20 people
Non-smoking/smoking	Non smoking
Parking	Unavailable
Space/facilities	Relaxing space, Counter seating

Feature - Related information

Occasion
The opening day	2022.1.17
Remarks	Apparently it's forbidden to take photos of food.

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052-890-5515

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ChefYosuke Shimizu - A Person Who Expresses the Seasons of His Hometown on a Plate

Born in Gujo Hachiman, Gifu Prefecture. After studying Japanese cuisine at Tsujicho Culinary School, he honed his skills for 11 years at "Honkogetsu," a Michelin two-star Japanese restaurant in Osaka's Minami district. He then trained for six years at the renowned Japanese restaurant "Takada Hassho" in Gifu City, deepening his knowledge of local ingredients and connections with producers in his hometown of Gifu. With great anticipation, he opened "Shimizu" in Nagoya's Sumiyoshi-cho in January 2022. Under the guidance of Hideo Anami, the owner of "Honkogetsu," he has developed a discerning eye for selecting tableware for his dishes.

Food Incorporating the Flavors of Home and Visually Expressing the Changing Seasons

Mr. Shimizu's commitment is to provide seasonal flavors from his hometown, Gifu. For the summer specialty of ayu (sweetfish) tasting, he offers both the locally sourced Wara ayu from the clear stream of the Wara River in Gujo Hachiman and natural ayu from other regions in Gifu, all grilled over charcoal. Additionally, Mr. Shimizu's further belief is to express the seasons through the presentation of his dishes. This is the essence he learned from Mr. Hideo Anami, the owner of "Honko Getsu." For example, on a winter day, the bowl featuring Echizen crab shinjo (fish paste) expresses thin ice using daikon radish.

Space"Refined Space and Masterpieces Enhance the Experience of Chef's Special Dishes"

The interior design of "Shimizu in Tomokucho" was handled by architect Tohru Kijima, who has worked on numerous renowned Japanese restaurants. The space is sleek yet conveys a warmth of wood, allowing guests to relax and enjoy Shimizu's cuisine. Additionally, Shimizu's collection of tableware, influenced by the teachings of Mr. Anami from "Honkogetsu," is quite impressive, featuring pieces such as Eiraku Myouzen's ceramics and Suzuki Hyouzaku's lacquerware among the omakase courses. The chance encounters with these exquisite items are one of the joys of visiting.

Shumoku Cho Shimizu - Takaoka(Japanese Cuisine)