I visited my favorite Sichuan restaurant, Shin Zen Bi, in Nagoya.Once again, I was treated to an impressive course that beautifully combined seasonal ingredients from across Japan with Sichuan techniques.We started with the usual soup made from Mikawa's Nishikiso chicken. Using 4 kg of chicken for every 6 liters of water, this bowl brought out the natural umami of the chicken without relying on unnecessary seasonings. It was a deeply flavorful soup that gently warmed my body, truly embodying what real chicken soup should be. It felt like a cleansing experience for my daily frustrations.Next, the conger eel from Awaji Island paired perfectly with the texture of high-quality jellyfish from Dalian and rich sea urchin, all beautifully balanced by a refreshing sauce of green onions and Sichuan pepper.The corn spring rolls burst with sweetness when bitten into, with the saltiness of the caviar providing a perfect accent. It was a simple yet memorable dish.The Miyazaki Chateaubriand and asparagus were cooked to perfection, enhancing each other’s flavors with the meat's tenderness and the asparagus's aroma.The soup with scallops and onion nouveau was infused with the umami of dried abalone, leaving a deep aftertaste with every sip. It was a warming flavor that touched the heart.The abalone from Miyagi was steamed for three hours in a bamboo steamer, resulting in a plump texture, further enhanced by a rich liver sauce that elevated its flavor.Following the luxurious shark fin, the fried rice was a masterpiece that showcased the chef's skills through its simplicity.The much-anticipated Peking duck had a beautifully caramelized, crispy skin, while the inside remained moist. The presentation was stunning, making my heart race even before I took a bite.The grouper, Kyoto vegetables, and duck eggplant were elegantly prepared, highlighting the individuality of each ingredient.The final dish, mapo tofu, was a true representation of Sichuan cuisine. Its deep richness and refreshing spiciness were exquisite, making me crave rice to accompany it.To my delight, I was also surprised with a staff meal curry. Even within its familiar flavors, I could sense the depth characteristic of a renowned restaurant.The shrimp wonton ramen harmonized beautifully with the clear broth and plump shrimp wontons, finishing with a refreshing junsai dessert.Once again, I was moved by the uncompromising quality from start to finish.Shin Zen Bi transcends the boundaries of Sichuan cuisine, beautifully merging Japan's seasonal offerings with Chinese culinary techniques. No matter how many times I visit, there are always new discoveries, and I find myself wanting to return when the seasons change. It’s a cherished establishment.It was a great meal! ♡
We use cookies on this site to enhance your user experience.
