This year marks the 176th anniversary of our establishment, with the current owner and chef, Yasutaka Waga, serving as the seventh generation.Enjoy delicious dishes rich in Iwate flavors at our newly established counter seats, set in a valuable building with a heavy history and high-class Sukiya-style architecture.Savor fresh summer fish and vegetables from the bountiful seas of Sanriku, including summer anago, bonito, sea eel, sea urchin, abalone, and scallops, paired with Japanese sake, as you indulge in the ingredients nurtured in Sanriku and Iwate!The seafood caught in the waters off Sanriku, known as one of the world's premier fishing grounds where the Oyashio and Kuroshio currents meet, is incredibly delicious. Eating seafood right at the source makes it taste even better.The rice bowl topped with scallops, sea urchin, horse mackerel, and flounder was so delightful that I wished I could eat it endlessly, as long as my stomach allowed.I’ve updated my mind to reflect just how delicious the fish caught in Sanriku is! At Shin Chaya, you can enjoy seasonal flavors throughout the year, including spring mountain vegetables and cherry salmon, summer eel and summer vegetables, autumn matsutake mushrooms, and winter snow crab.I was captivated by the delicious ingredients and dishes, as well as the warmth of the owner (๑´ڡ`๑) so good!!Today's menu: JPY 35,000Kuro-moji teaHanabira-takeAitakeKōtakeAkayama-dori-takeTamago-takeScallops, abaloneMushroom cold chawanmushi with Hanabira-take, Aitake, Kōtake, Akayama-dori-take, and Tamago-takeCharcoal-grilled Suzuki from Ofunato, Kinpou grass ohitashi, and purple shisoWhite eggplant, flat green beans, myoga, abalone, and sesame dressingRed mullet from Ofunato, small onions, Hanabira-take, and soupHassun: semi-dried tomatoes, anago, baked turban shell, water octopus, grilled okra, moromi, cheek, dried sweetfish, and horohoro chicken with gizzardsMakogarei from Ofunato, Kamaishi scallops, sashimiGrilled Aina-me from Ofunato, Aina-me jelly, and cucumberTomato, evening gourd, dried gourd, dried scallops, edamame, Miyagi blue clam, and plum vinegarKamaishi sea eel, Kōtake grilled with sake lees, lemon, and nanban vinegarNagaimo somen and sea urchinSasa Nishiki rice, boiledMoroheiya miso soupFushimi chili with baby sardines, salted sea urchin, horse mackerel with sesame sauce, egg, marinated makogarei and scallops, and seared bluefin tuna with mibunaScallop and sea urchin rice bowlCorn ricePeach from Esashi, milk ice cream, and Kitakami blueberriesMatchaOther drinks
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