This was the long-awaited day for my return visit!Since opening, this restaurant has become a highly sought-after spot, now recognized as one of the hardest Chinese restaurants to book in Nagoya. I was fortunate to receive an invitation to visit "Shin Zen Bi!"The restaurant is located on the second floor of a black building in an area filled with dining establishments, just a 5-minute walk from Takakura Station.As I stepped through the door, I was greeted by a dimly lit, calming atmosphere featuring a luxurious large L-shaped counter.Prompted by the attentive staff, I took my seat and the course began. For drinks, I started with a toast of champagne, followed by a glass of Shaoxing wine.**Stir-fried Fava Beans with Chili** **Black Pepper Jellyfish with Mustard** **Stir-fried Prawns with Leeks and Sichuan Pepper** First up were three appetizers perfect for pairing with drinks! It’s delightful to sample a variety of dishes in smaller portions. The fava beans had a gentle kick and a refreshing aroma. The jellyfish had a crunchy texture, with the mustard's tanginess and pepper's spice stimulating my appetite! The prawns were sweet and flavorful, enhanced by the leeks and Sichuan pepper, pairing beautifully with the champagne!**Yunbai Rou (Sliced Pork)** A classic Chinese appetizer, Yunbai Rou! Typically served with cucumber, this time it featured flower pepper due to the season. Made with Kobe pork, it had a good amount of fat, and the sweet and spicy sauce combined with the refreshing aroma of the flower pepper complemented the pork's rich flavor perfectly!**Spring Rolls with Bamboo Shoots and Caviar** Next, we had large bamboo shoots wrapped in spring rolls! The crispy fried skin encased the flavorful, juicy bamboo shoots, and the caviar on top was marinated in sesame oil, offering a refined taste of the ocean and sesame oil! It paired wonderfully with the sparkling wine!**Nagoya Cochin Herbal Soup** After the rich dishes, I opted for a herbal soup to balance my stomach! This soup featured Nagoya Cochin chicken, dried shellfish, goji berries, dried scallops, and mushrooms, with a plant called Angelica added for flavor! The moment I tasted it, the rich umami flavor exploded in my mouth—surprisingly not salty, but intensely flavorful, making me want to sip it forever!**Stir-fried Abalone** This dish featured abalone luxuriously stir-fried with garlic! The tender texture and the enticing garlic aroma made it irresistible! I found myself craving some bubbles to go with it!**Shark Fin** One of the standout dishes at Shin Zen Bi! This dish featured shark fin from Kesennuma, lavishly served on fried rice! The finely textured shark fin had a delightful chewy and crunchy texture, perfectly complementing the fried rice mixed with bamboo shoots!**Peking Duck** Peking duck is one of my favorite dishes alongside mapo tofu! I was especially looking forward to Shin Zen Bi's version, as it’s my favorite! With only about ten pieces available from one duck, it truly is the king of Chinese cuisine! The thin skin, known as "Bing," was finely textured and chewy! The duck skin inside was crispy, with a rich flavor from the fat and sweet-spicy sauce, creating a decadent taste! The fresh, crunchy vegetables wrapped with it kept it from being too heavy, making it easy to enjoy multiple pieces!**White Sweetfish** This dish featured a beautifully sized white sweetfish braised in a Chinese style! It was rich in fat, melting in my mouth with a tender texture! The sweet-salty sauce was well absorbed, making it a perfect match for Shaoxing wine!**Bamboo Shoots with Angel Prawns** This dish combined seasonal bamboo shoots with fried angel prawns! The earthy aroma of the bamboo shoots and the toasted fragrance of the fried prawns wafted together, highlighting the deliciousness of the ingredients!**Mapo Tofu** For rice, I had mapo tofu! I was looking forward to Shin Zen Bi's version, known for its strong numbing spiciness! The tingling heat from the Sichuan pepper was clear, yet the umami flavor was distinct, making it impossible to stop eating with rice! I’d love to try a whole bowl someday! (laughs)**Nagoya Cochin Ramen** To finish, I had ramen! The broth made from Nagoya Cochin was a beautiful pale yellow, yet surprisingly rich in flavor! The noodles were thin and firm, with a hint of sweetness from the wheat!**Mango Almond Tofu** This dessert featured almond tofu made with two types of apricot seeds, paired with perfectly ripe mango from Miyazaki! The almond tofu had a delightful aroma upon tasting, and its moderate sweetness balanced well with the high sugar content of the ripe mango! The Keemun tea served alongside enhanced the rich sweetness even further!At the end, the chef kindly escorted me to the exit, leaving me with a pleasant impression as I departed.I had been looking forward to visiting Shin Zen Bi for months. My three-hour stay flew by in an instant!It’s so popular that I’m not sure when I can come again, but I hope to return someday!It was a great meal!
We use cookies on this site to enhance your user experience.
