Female-Led Shinmai Empire Expands to Raleigh

Three friends turned their love of Japanese cuisine into a growing trio of restaurants.

What started as a small ramen shop in Cary has quickly grown into a budding Japanese food empire. And now, Raleigh is next.

Founded by three friends who moved from the Bay Area to NC three years ago, the female-led Shinmai brand now consists of Shinmai Shokudo and Shinmai Kumo in Cary, with Shinmai Moku opening Sept. 26 in Raleigh’s Quail Corners shopping center. Moku marks the trio’s biggest and most high-end concept yet—a crowning achievement of sorts, and a bold entry into Oak City.

Each of the three women plays a specific role: Chef Mingmin Jin is the brains behind every dish across all three locations; Stacia Zhong handles the finance/operations side of the biz; and Jayden Chen leads marketing and assists with operations. Together, their shared love of the restaurant industry—and desire to bring their own takes on Japanese cuisine to the Triangle—led them to move across the country.

Zhong was the first to explore Oak City’s Japanese offerings, and immediately clocked an opportunity: While sushi, ramen and hibachi were well represented, there’s an untapped market for less expected interpretations of Japanese cuisine. “We
feel that RTP is a really good area for the business,” she says.

The team started small, opening the 32-seat, 1,500-square-foot Shokudo—which translates to “eatery”—in March 2024, leaning into Japanese homestyle comforts like ramen and bento boxes as they got familiar with local diners. 

“When we first came to North Carolina, we wanted to start with something familiar and approachable,” recalls Jin. “That’s how Shokudo began—a casual neighborhood restaurant centered around something I knew very well from my previous experience.” And locals ate it up right off the bat—with customers even telling the team the food reminded them of what they had while traveling to Japan, adds Chen.

A year later came Kumo (aka “cloud”), giving Jin a canvas for Japanese-Italian fusion, which she experienced in Japan but didn’t find a whole lot of here in the States. An artist by trade who has worked in restaurants her whole life, she saw parallels between the two cuisines.

“Japanese and Italian food actually have some natural similarities… so [it] didn’t feel like two random cuisines we’re forcing together,” emphasizes Jin, pointing to both culture’s strong relationship with noodles, sauce, quality and technique. “At the same time, the Triangle was becoming more diverse and modern, and people were becoming more open to new concepts.”

Now, Moku (meaning “wood”) marks the latest addition to the Shinmai family, an izakaya featuring grilled meat and veggie skewers cooked over charcoal (see “Burn Notice” below), shareable small plates, ramen and rice bowls—with both a yakitori bar facing the grills where Jin will cook, and the brand’s first full cocktail bar.

The third concept found its home in Raleigh—a “really good fit,” notes Chen, thanks to its location and proximity to customers already traveling from places like Wake Forest to visit their Cary restaurants.

For Jin, it’s a dream concept: an izakaya where people can come together to finish the workday or settle in over drinks, food and conversation in a warm, relaxing and intimate environment.

“Moku brings together two things I really love: cooking with fire and bringing people together,” shares Jin. “I want the food to be taken seriously, but I don’t want the experience to feel serious.”

As for what’s next, Chen says they’ll likely take a break, though franchising Shokudo and Moku is something they may consider down the line. 

For now, though, the trio is focused on letting each concept stand on its own—less about growth for growth’s sake and more about building on what they’ve already created.

“Each restaurant represents a different part of our journey,” says Jin. “They’re different, but they’re connected by the same philosophy: food, service and atmosphere. We want people to eat well, feel comfortable, enjoy the people they’re with and want to come back.” 

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Burn Notice
The highlight of Shinmai Moku’s grilling program is binchotan, a specialized Japanese charcoal traditionally used for grilling. It burns at a very high, consistent heat with minimal smoke, adding depth to the latest restaurant’s already ~fire~ yakitori offerings. “Fire is unpredictable, and that’s what makes it fun,” says chef Jin, who says grilling over charcoal requires constant attention and adjustment. “When I’m grilling, I become completely focused. It’s almost like being in a flow state.”