Sintoho

Sintoho offers authentic dishes from Singapore, Tokyo, and Hong Kong, crafted with the freshest and highest quality ingredients, perfectly complementing the lively and informal atmosphere of an izakaya.

The restaurant's name is derived from the first letters of the three cities – Singapore, Tokyo, and Hong Kong. Sintoho is an exceptional establishment with the best Asian cuisine, prepared with the freshest and highest quality ingredients. The design, created by Spin Design, is intended to immerse every guest who enters the restaurant in the elegant and vibrant atmosphere of modern Asia. The decor features numerous details that demand close attention. The combination of Asian style and the opulence of a palace with lion statues is truly remarkable. The innovative interior is enhanced by a stunning view of the St. Isaac's Cathedral, which can be seen from the restaurant's windows. The restaurant's focus is on the overall experience, which is created not only by the cuisine but also by the dynamic music, unique interior, impressive bar menu, and even the waiters' uniforms. The style of serving dishes is izakaya, a Japanese bar format that traditionally does not involve individual portion sizes, and all menu items can be shared with friends during dinner. While the cuisine is not the sole focus of the concept, the restaurant's philosophy towards it remains unchanged: dishes are prepared with the freshest and highest quality ingredients, where each individual ingredient plays its part. The restaurant's launch in a new izakaya concept was overseen by Chef Toshikazu Kato, who has worked in the best restaurants within the Four Seasons Hotels and Resorts chain. Notably, under the guidance of the legendary Nobuyuki Matsuhisa, he helped open the iconic NOBU restaurant at the Four Seasons Hotel Doha, which was then the largest restaurant in the prestigious chain. Chef Kato presented authentic dishes from Singapore, Tokyo, and Hong Kong – a blend of traditions adapted to modern realities: Nikkei-style sashimi, Wagyu beef and yuzu kosho rolls, agedashi tofu with buckwheat and a radish and ginger broth. Connoisseurs of fine cuisine will appreciate the sea urchin with black caviar, while those who enjoy experimenting will appreciate the authentic Japanese dish, Chawanmushi – a savory egg custard served with Kamchatka crab, black caviar, and wasabi. Chef Kato's vision was taken up by his successor, the young chef Badma Aduchev. A native of the beautiful Kalmykia, a passionate lover of seafood, and with extensive experience working in the best restaurants in St. Petersburg, Chef Badma combines the principles of Japanese refinement with the charm of southern hospitality in his philosophy. As a student of renowned masters of Japanese culinary art, including Munetaka Bana and Toshikazu Kato, Chef Badma Aduchev skillfully took on the responsibility of embodying the concept and maintaining the highest level of menu execution. In 2023, the Sintoho restaurant announced a new chapter in its history and introduced Chef-Ambassador Vladimir Pak, a Michelin-starred chef and world sushi-making champion. In his new role, Chef Pak is responsible for continuing and further developing the restaurant's culinary concept. However, his work remains closely linked to the Sintoho team, led by Chef Badma Aduchev, who continues to maintain the restaurant's democratic atmosphere, oriented towards the modern, fast-paced rhythm of the city, and the informal setting that goes hand in hand with consistently high service quality, exquisite interior design, and a responsible approach to ingredients. Sintoho is naturally divided into several zones. The first room features a sushi preparation bar, where you can meet with friends in a relaxed atmosphere or simply enjoy watching the chef prepare Japanese dishes. Thanks to the additional seating at the high bar tables, this area is one of the most lively in the restaurant. Next are a private room with a teppan grill and two additional rooms, which offer a view of the St. Isaac's Cathedral, which has become a landmark of the hotel. The impressive wine list, recognized with the Wine Spectator Restaurant Awards and featuring over 100 labels, is complemented by a wide selection of sake and a cocktail menu developed in collaboration with the bartenders of the Xander bar. The names of the cocktails speak for themselves and invite you to try them immediately – Pitahaya Bellini, Edo Negroni, Miso Caramel Old Fashioned. "We want Sintoho to always be a place where it's enjoyable to gather with friends for dinner on weekdays, to try new things, and share impressions. It's a place you want to go on a Friday evening to have a couple of drinks in a relaxed atmosphere," says Chef Badma Aduchev.