Kitashinchi Yumiba Shinnosuke
7F, 1-5-21 Sonezakishinchi, Kita-ku, Osaka, Japan
¥¥¥ ・ Japanese
MICHELIN Guide's Point Of View
The owner-chef prizes nothing more than the temperature and aroma of his cooking. All dishes are prepared and served fresh, so counter seating is arranged around the preparation surface. In a twist, the sashimi is served with unconventional dressings such as nori seaweed soy sauce and monkfish liver with ponzu. Char-grilled beef and, in winter, shabu-shabu of bear and boar are prepared in front of customers. To finish, a selection of takikomi-gohan, rice seasoned with various ingredients, allows diners to enjoy comparing flavours.
Facilities & Services
- Counter dining
- Air conditioning
Credit cards accepted
