"Shin Zen Bi" is a high-end Chinese restaurant that opened in 2020, captivating food enthusiasts across the country with its foundation in Sichuan cuisine. Owner-chef Yoshiyuki Kawai honed his skills at Kumamoto's "Tōkagen" and "Sichuan Restaurant Chen," and after serving as the head chef at "Sichuan Hanten Nagoya," he established his own restaurant. His dishes, which blend deep understanding of tradition with originality, have received high acclaim, earning accolades such as Tabelog Silver and recognition from Goûts et Saveurs, making it one of the top restaurants in the nation.I was invited to a private gathering by a couple of friends and returned for the first time in six months. Thank you as always.The course begins with a clear soup made from carefully prepared breast and thigh meat of Mikawa's Nishisou chicken. Served in beautiful Murakami wood-carved lacquerware, this bowl showcases the essence of the ingredients, delivering a profound flavor that heightens anticipation for the dishes to follow.The cold appetizer of botan shrimp and jellyfish impresses with a harmonious blend of fresh ginger, doubanjiang, and sudachi, achieving a remarkable balance of sweetness, spiciness, and acidity. The following dish, Chateaubriand of black wagyu beef, was a star of the day, maximizing the ingredient's appeal through robust flavor and exquisite cooking.The medicinal soup features a variety of ingredients such as winter melon, Nagoya Cochin chicken, Jinhua ham, and dried scallops, skillfully elevating each flavor into a cohesive taste without overwhelming the palate with the medicinal aspect—truly a signature dish from Chef Kawai that showcases his high level of technique.The highlight was the shark fin stew made with the tail fin of the Kesennuma mackerel shark. The rich sauce, combining four types of broth, enhances the delicate texture of the shark fin without feeling heavy. The dish is beautifully complemented by fried rice with Australian truffles, where each element elevates the other, resulting in a highly refined plate.The Peking duck is another attraction, as the chef carves it right in front of you. The crispy skin, perfectly roasted, combines with the sweetness of sweet bean sauce, allowing you to fully enjoy the essence of Peking duck.To conclude, we were served the mapo tofu originally created by the "father of Sichuan cuisine," Chen Kenmin. This day’s version used three-year-aged doubanjiang and fermented black beans, highlighting the inherent sweetness and umami of the tofu amidst a mild spiciness—a dish that pays homage to Sichuan.Chef Kawai deeply understands the traditions of Sichuan cuisine and elevates it to captivating dishes through his exceptional skills and sensibility. Each plate carries a clear intention and elegance, creating a sense of fulfillment as if experiencing a single narrative throughout the course. Manager Tominaga's attentive and warm hospitality adds to the comfort, making this a renowned Chinese restaurant where cuisine, ambiance, and service harmonize at a high level, compelling one to return each season.◾️ Tabelog (Silver, Top 100)◾️ Goûts et Saveurs (3 Tocks)【Shin Zen Bi Course】＊ Amuse Bouche: Pecan Nuts ＊ Soup of Mikawa Nishisou Chicken Breast and Thigh ＊ Cold Appetizer of Botan Shrimp and Jellyfish, Myoga, Sansho Sprouts, Fresh Ginger, Doubanjiang & Soy Sauce, Sudachi ＊ Spring Roll with Hairy Crab and Kyoto Pearl Corn, topped with Caviar marinated in Sesame Oil ＊ Stir-fried Chateaubriand of Miyazaki Black Wagyu, with Zucchini, Green Asparagus, Cashews, and Garlic in a Spicy Sauce ＊ Chinese Medicinal Soup: Winter Melon from Toyohashi, Angelica, Kinugasa Mushrooms, Nagoya Cochin, Goji Berries, Jujube, Green Onion, Ginger, Dried Scallops, Jinhua Ham, etc. ＊ Stir-fried Black Abalone from Miyagi and Yellow Chives, with Liver Sauce, Sprouts, Fried Garlic, etc. ＊ Shark Fin Stew with Tail Fin of Kesennuma Mackerel Shark, finished with a sauce of four types of broth, Jinhua Ham, Bean Sprouts, and Fried Rice with Australian Truffles ＊ Peking Duck (additional) ＊ Blanched Hamo from Awaji Island, with Additive-free Sea Urchin from Nemuro, Green Onion, Chili, and Sauce of Green Onion, Sansho, and Ginger ＊ Mapo Tofu originally created by Chen Kenmin, with three-year-aged Doubanjiang and fermented black beans, served with clay pot rice ＊ Soup Noodles: Soy Sauce Noodles with Shrimp Wontons, in Mikawa Nishisou Chicken Breast and Thigh Soup ＊ Dessert of Shine Muscat and Water Shield, with Black Honey and Roasted Sesame ＊ Keemun Black Tea * Drinks: - Jasmine Tea (1 pot) - Pu-erh Tea (1 pot) #ShinZenBi #ChineseCuisine #NagoyaGourmet
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