Shibousai Kitagawa (私房菜 きた川) Matsusaka

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 Less

Tonight, I was able to bring a special Japanese sake, so I informed the chef in advance about the brand and requested to bring it in. I’m looking forward to enjoying the beautifully maintained garden as I enter.♦︎ Brought Sake Sanbutsu Hozo, Rokunoujo (Kumamoto Prefecture, Kikuchi River Basin) "Rokunoujo" is brewed without added yeast. It is fermented with natural yeast that has been residing in the brewery for over 100 years, instead of using cultivated yeast. The "moto" takes about five times longer to complete than typical sake starter (approximately two months). The meticulous methods used to prevent the growth of wild yeast and bacteria are akin to a delicate art of yeast brewing. The unique aroma from Kumamoto No. 9 yeast and the sweetness inherent in the sake harmonize beautifully with the texture of "toromi" imparted by the local brewing water, expressing the natural beauty of Nagomimachi. The unprecedented freshness created by the action of koji and other microorganisms gives the impression of flavors bursting in the mouth, with a slight effervescence.Today, the chef crafted a course centered around seasonal shellfish, inspired by the sake. Thank you!♦︎ Cheers with Draft Beer (Premium Malts)!◎ Pecan Nuts, Almonds◎ Colorful Seasonal Vegetable Appetizers Asparagus with Dried Shrimp and Cumin, Potato Tomburi, Carrot and Bracken Fern wrapped in Yuba with Sesame, Dried Shiitake Tsukudani, Isaki (Japanese Spanish Mackerel) grilled over Kishu Binchotan charcoal, with Edamame Jiaozi Sauce, Nishiki Sō Chicken with Cucumber and Ginger Sauce, Hairy Crab Tofu with Mayonnaise, Dashi Jelly.Every dish showcases meticulous craftsmanship!◎ Cantonese-style Char Siu with Iwakiyoshi Pork Shoulder Snap Peas Finished using Kishu Binchotan charcoal in the garden! The juicy and sweet Iwakiyoshi pork is exquisite.◎ Braised Shark Fin with Local Chicken and Dried Scallops Jasmine Rice◎ Spring Rolls with White Corn and Hōshō Clam Chilled Pure White Soup◎ Steamed Iwaki Oysters with Koji Natto Perfectly paired with sake, I was very satisfied with the thick Iwaki oysters.◎ Grilled Abalone with Kishu Binchotan, Liver Sauce, White Asparagus, Zucchini, and Fava Bean Chinese Mousse This is the number one abalone liver sauce among various genres. The elegant richness and light bitterness are wonderful.◎ Spicy Noodles◎ Almond Tofu Ōuchiyama Milk, Nanbari Melon, Amakatsu, Chia Seeds Strawberry Sauce◎ CoffeeThank you, Chef and Madame, for another enjoyable and delicious adult time tonight. I had a wonderful experience. Less