Nestled in the tranquil mountain village on the outskirts of Matsusaka City, there is a renowned Chinese restaurant that attracts gourmets from all over the country. Having won numerous prestigious awards, it has been selected as a Tabelog Silver this year, making it one of the top restaurants in the Chinese cuisine category nationwide, despite operating primarily with a single chef.Known as one of Mie Prefecture's most difficult reservations, I was fortunate to visit this day with my mother. The restaurant is housed in a renovated 100-year-old traditional Japanese home, featuring a well-maintained garden and a cozy atmosphere. The hospitality of owner-chef Yoshihiro Kitagawa and his wife, Eri, made for a delightful and luxurious experience. I appreciated their thoughtful adjustments to spice levels and portion sizes to accommodate my mother.The restaurant beautifully showcases the robust flavors of Mie Prefecture's finest ingredients, using a Cantonese base to create dishes that transcend traditional Chinese cuisine with modern cooking techniques. With exceptional skill and curiosity, they craft unique meals that seem to defy the limitations of a one-chef operation.The charcoal grilling with Kishu Binchotan, introduced last summer, utilizes "Tsumura Kishu Binchotan" from Kiho Town in Mie Prefecture and a diatomaceous earth charcoal grill from Noto, Ishikawa Prefecture. The Iwakiyoshi pork and Matsusaka beef are grilled and aged multiple times, enveloped in smoke, resulting in a crispy exterior and juicy interior that enhances the natural flavors of the meat.The appetizers made with local ingredients and freshly harvested vegetables from their garden offer a variety of intricate flavors. The giant Iwa oyster from Minami Ise is rich and creamy, enhanced with a rare koji natto for aroma, and served with a broth that brings out its deep, oceanic taste.The shark fin soup with local clams and dried scallops features finely chopped natural clams and dried scallops, seasoned gently for a smooth and mellow flavor. The Ise lobster spring rolls combine the rich umami of the lobster with the crunchy texture of corn, elevated by a corn soup. We enjoyed everything from the final dan dan noodles or aosa noodles to the fresh dessert.The skill in extracting the essence of the ingredients and the variety of seasonings is remarkable. I wish for the continued pursuit of "Kitagawa-style" Chinese cuisine and their further success.◾️ Tabelog Silver◾️ Tabelog's 100 Best Restaurants, 100 Best Chinese Restaurants◾️ Michelin Tokai, Michelin One Star◾️ Destination Restaurant【Omakase Course】◾️ Amuse-bouche - Pecan nuts with brown sugar - Almonds with sansho and chili◾️ Seasonal Vegetable Appetizers - Stir-fried asparagus with dried shrimp, green onions, and pickled mustard greens - Potato and toburi salad - Sweet vinegar carrots with quinoa - Korinkyi wrapped in Kyoto yuba - Tsukudani of dried shiitake mushrooms from Taki Town, Mie Prefecture, with black vinegar flavor - Steamed chicken from Nishiki Sō chicken in Mie Prefecture with Chinese-style ginger sauce - Sashimi of natural Isaki from Mie Prefecture with green onions, sansho, ginger, and edamame sauce, lightly grilled with Kishu Binchotan - Steamed abalone from Mie Prefecture with abalone liver, vegetables, and homemade yuzu ponzu sauce, flavored with Kishu Binchotan◾️ Cantonese-style Char Siu of Iwakiyoshi Pork Shoulder - The legendary "Iwakiyoshi Pork Char Siu" is marinated in salt koji, glazed with char siu sauce, and grilled over Kishu Binchotan, topped with a sweet Cantonese honey sauce◾️ Steamed Iwa oysters from Minami Ise with koji natto - Steamed Iwa oysters with shallots, onions, celery, ginger, koji natto, and oyster broth, served with a sauce of fish sauce and soy sauce, and lime◾️ Shark Fin Soup with Local Clams and Dried Scallops - Natural clams from Matsusaka, shark fin, dried scallops, local daikon, clam and chicken broth, and sudachi - A blend of Milky Queen and jasmine rice, cooked with slices of ginger◾️ Spring Rolls with Mie's Corn and Ise Lobster - Spring rolls with local corn and Ise lobster, served with "Iwato no Shio" from Futami, Ise City - Chilled soup with corn cobs and kombu dashi◾️ Kishu Binchotan Grilled Matsusaka Beef Top Sirloin - Sukiyaki-style sauce made with five-year-aged tamari soy sauce from Tokai Brewing in Suzuka, Mie Prefecture - Grilled local zucchini, two types, kohlrabi, and potatoes from their garden, grilled with Kishu Binchotan◾️ Dan Dan Noodles or Aosa Noodles or Mala Noodles (choice)◾️ Hojicha◾️ Dessert of the Day - Pudding made with "Ouchiyama Milk," sauce of Minami Tamari melon from Ise-Shima, mango from Miyazaki Prefecture, sweet summer oranges from their garden, and chia seeds□ Homemade Drinks - Shiso soda, ume soda, kumquat soda#Shibousai Kitagawa#Chinese Cuisine#Matsusaka Gourmet
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