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American chophouse · Xuhui · Shanghai
Stonesal
For the dinner built around a large cut to share: dry-aged beef from a Himalayan salt chamber, on Donghu Road since 2017.
OpenNot yet visited · facts from 11 sourcesNo paid rankings
By Lena Sterling · Steakpedia editorial voice · Who writes
Why go
For the evening when the table wants a large cut and the time to share it, Stonesal on Donghu Road is built around dry-aged beef kept in a chamber of Himalayan salt. The Michelin Guide lists it at its highest price level, ¥¥¥¥, and notes outdoor seating. Rachel Gouk adds a private room and brunch, and describes a relaxed, upmarket room with leather and dark wood and no white tablecloths, welcoming to families. The name is short for stone salt, the mineral salt mined 600 meters deep in the Himalayas, according to Halton, the company that fitted its kitchen ventilation. A second Stonesal is listed in Nanshan, Shenzhen.
What to order
USDA Prime T-bone
Wagyu tomahawk, Mayura Station
USDA Prime bone-in ribeye, 2.2 lb
Not published: fire.
01What to order
- USDA Prime T-boneFrom Creekstone Farm in the United States; Michelin names it among the house's top picks (its term). Size and price are not listed.
- Wagyu tomahawk, Mayura StationMichelin's newer listing calls it an Australian full-blood wagyu; an earlier one gave M9+ wagyu from Mayura Station Farm on the Limestone Coast, South Australia. A Trip.com diner put a tomahawk at ¥1,788; the review is undated.
- USDA Prime bone-in ribeye, 2.2 lbAbout 1 kg / 2.2 lb, served medium rare with portobello mushrooms, in Annie Hoa's account; Hoa does not say how many people it serves.
- Fried dry-aged beef with melonAn appetizer inspired by jamón, per Hoa.
- Grilled octopusWith beet mayonnaise and balsamic reduction, per Hoa; Gouk also names gnocchi and rice with avocado and sea urchin among the appetizers.
02The beef
Michelin says the house ages U.S. and Australian steaks in a Himalayan salt chamber; its newer listing says Australia and New Zealand, and adds Rangers Valley prime cuts, a New Zealand ribeye and wagyu ham cured for 10 to 12 months. Gouk, in March 2025, lists beef from New Zealand, the United States and Australia, both regular and dry-aged, with a focus on Rangers Valley. Hoa reports that Stonesal was the first restaurant in Shanghai to dry-age beef in house, a claim that comes from a blog. No source states how many days the beef is aged.
03The fire
No source consulted names the fuel or the grill. The only technical detail is the kitchen's ventilation: Halton fitted a ceiling capture system because the low building ruled out ordinary hoods.
04The story
Stonesal opened in late 2017, soon after imports of American beef to China were allowed again, according to Hoa and Halton. Michelin describes an owner-chef with 20 years of experience; Halton names him as Chef Ling (Zhengu Ling), who began at 16 in the western kitchen of the Ritz-Carlton Shanghai, became executive chef of the Blue Horizon Hospitality Group, and opened more than 40 restaurants in China with the founder of Kabb and Blue Frog. The interior uses metal, rock and wood. The house's own site says it is Michelin-recommended.
05The practical
Second floor, 9 Donghu Road, Xuhui (Michelin gives unit 1M). Gouk lists it open every day from 11:00 to 1:00 a.m., with an average check of ¥800; SmartShanghai, in an unverified 2024 listing, says most mains cost over ¥1,000. Michelin does not take bookings through its site, so the practical step is to call the restaurant: +86 21 5465 1765.
- Address
- 1M, 9 Donghu Road, Xuhui, Shanghai
- Phone
- +86 21 5465 1765
- Website
- stonesal.com
- Directions
- Google Maps ↗
Is Stonesal in the Michelin Guide?
Yes. The MICHELIN Guide Shanghai lists Stonesal at the ¥¥¥¥ price level. The house's own site says it is Michelin-recommended.
How does Stonesal age its steaks?
In a Himalayan salt chamber, according to Michelin. Steakpedia found no source for the number of days.
What beef does Stonesal serve?
A USDA Prime T-bone from Creekstone Farm and Australian wagyu from Mayura Station, plus beef from New Zealand and Rangers Valley in Australia, per Michelin and Rachel Gouk.
Where is Stonesal and when is it open?
On the second floor of 9 Donghu Road, Xuhui. Rachel Gouk lists it open every day from 11:00 to 1:00 a.m.
06In Shanghai’s selections
07Sources
rachelgouk.com · guide.michelin.com · guide.michelin.com · rachelgouk.com · smartshanghai.com · stonesal.com · guide.michelin.com · guide.michelin.com · halton.com · anniehoa.com · smartshanghai.com
Last verified Oct. 29, 2026.
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