I was recommended this restaurant by a friend, Mr. Maruo. Every dish was delicious. What particularly stood out was the sea bream with softshell turtle. From the sea bream tea-steeped rice to the two desserts at the end, it was a restaurant that put a lot of effort into every single dish. I was truly impressed.

I visited the restaurant after the state of emergency was lifted and the busy season had passed. I congratulated the chef on the anniversary before taking my seat. We started with a draft beer, and my companion, who was visiting for the first time, seemed completely relaxed. We enjoyed a full course meal featuring snow crab, with over a kilogram of crab in total. The dishes included steamed crab, various types of crab such as red snow crab and hairy crab, and the late autumn scenery added to the enjoyment. We also had two types of sake in addition to beer. My companion even ordered a dessert. We finished everything without leaving a single bite. Overall, the dining experience in Shinchi was very satisfying.

I felt a sense of discomfort when eating a dish that seemed overly aggressive in its presentation at the usual cult-like restaurant. After finishing the meal and admiring the view while wiping my mouth, I asked the chef why the handcrafted plate was so thick. He laughed and said, "I used a famous potter for that." It turned out to be genuine. I'm glad I found out after eating.

After exchanging greetings, we started with beer, and the dishes began with a glossy lacquer. In the center of the leaf plate was the requested Tango tuna, and we also had the lucky charm of a special New Year's soup served in auspicious dishes. Although we could have left it up to the chef, we decided to be a bit demanding and chose a variety of dishes that we enjoyed last time. We added some hot sake and requested two small souvenirs, and the total bill came to ¥25,000 with change given back. Oh, and we might have added some hot sake as well.

The newly opened restaurant may have a high cost ratio initially, so the ratings are provisional until visiting a few more times. One thing that caught my attention is that the dishes seem to have gotten smaller, or maybe it's just my imagination. The Korean Tangsuyuk, which used to have a strong presence without overshadowing the tea flowers, was delicious.

I heard that Mr. Yoshida, who I had been well taken care of in Gion, opened a new shop in Shinchi, so I visited. The shop is located on the third floor of a building just across from Tada-kun's shop, and the counter was full, so I had my meal in a small room. The meal started with red clam and mirugai with spring vegetables in Tosazu jelly, followed by swimming Moroko with wood sorrel, tender octopus, and bamboo shoots. There was also a bowl of aburame, kada's sea bream, nodoguro, and akou sashimi, all of which were exquisite. The meal was topped off with Kyoto bamboo shoot rice dish and tuna sushi. We enjoyed a pleasant time thanks to the excellent skills and friendly hospitality of the proprietress. It won't be long before this shop stands out in the competitive area of Shinchi. Above all, I am happy that it is located near the Osaka headquarters.

This year's crabs have a green tag (surprise).

I will definitely visit again. ===========

They are a sophisticated bunch.