The chef at Shin Zen Bi is Yoshiyuki Kawai.(Instagram: @shinzenbi_nagoya)*Reservations are accepted by phone.He is a veteran chef who trained for many years at Kumamoto Hotel Castle's "Chinese Sichuan Cuisine, Toukaen" and "Sichuan Restaurant," and served as head chef at Sichuan Restaurant Nagoya.You can enjoy Sichuan cuisine in a calm atmosphere with 11 counter seats, and it operates on a reservation-only basis.The dining style features only an omakase course that starts at 18:30.Menu:- 4 Types of Appetizers- Yunbai Rou (Sliced Pork)- Takasago Lotus Root Spring Rolls- Steamed Soup- Swordtip Squid and Yellow Chives- Dried Abalone- Shark Fin and Soft Roe Bamboo Shoot Fried Rice- Peking Duck- White Sweet Sea Bream- Mapo Tofu- Dan Dan Noodles- Sio Ramen- Shine Muscat and Ripe Mango~A few thoughts~The wonderful seasonal ingredients from Japan were beautifully fused with Sichuan techniques.The additional Peking Duck had a perfect balance of crispy skin and refined sweetness, with the fat rendered beautifully.The owner-chef, Mr. Kawai, along with the staff and sommelier, were very courteous and attentive, making me feel comfortable right away. Less