Shin Zen Bi (眞善美) Nagoya

This was my second visit.Once again, I came for a private reservation.I’m grateful to my friend who invited me.☆Omakase Course JPY 33,000 (tax and service charge not included)☆Peking Duck additional fee JPY 1,760☆2 cups of Black Oolong Tea JPY 660 eachThe total was just under JPY 40,000.※Chilled Tea Bowl with Botan Shrimp and Spicy Sauce, Nagoya Cochin Broth※Hamo (Pike Conger) with Bafun Uni from Rebun Island, Stir-fried Matsutake Mushrooms with Jiao Ma Sauce※Ginkgo Spring Rolls with Caviar※Kagoshima Chateaubriand with Teriyaki Sauce, Zucchini, Green Asparagus, Grilled Manganji Pepper with Sauce※Medicinal Herbal Steamed Soup with Kinugasa Mushrooms and Winter Melon※Miyagi Black Abalone with Garlic-infused Chili Oil and Yellow Chives※Shark Fin Soup with Four Types of Soup and Oyster Sauce, Aomori Porcini Risotto※Peking Duck※Nagasaki Kue (Rockfish) with Hairy Crab from Funka Bay and Chinese Soy Sauce※Dan Dan Noodles※Green Onion Chashu Ramen※Salted Chicken Ramen※Mingfen with Muscat Grapes and Black HoneyThe dishes served in this elegant atmosphere filled with a refined ambiance left me in awe.The hospitality was perfect.It was a great meal. Less

I've visited this place about 20 times, and each time, the deliciousness exceeds my expectations, leaving me amazed every time.On this day, the shark fin was filled with truffle risotto, which paired perfectly with the shark fin sauce.Every dish was flawless!So delicious!It was a great meal.*For ramen and B-class gourmet, a score of 4.5 is the maximum.▪️ Restaurant 4.0 to 4.5: Generally delicious or satisfactory for the cost 4.6 and above: Extremely delicious or more satisfying than the cost▪️ Ramen 3.7 and above: Delicious 3.9 and above: A must-try▪️ B-class Focused on cost performance Below 3.4: ... Above 3.7: Generally tasty. Above 4.0: A really good place! Less

I was taken to Shin Zen Bi for dinner one day, and we ended with the shark fin crab ramen. The course for that day was absolutely delicious. I only took photos of the ramen and the chef with the Peking duck.The shark fin crab ramen is probably not something they serve regularly. The thin noodles were coated in a rich shark fin sauce, making it an incredibly luxurious dish. I added some crab meat halfway through. It was a delightful combination that made me very happy. It was a great meal.The chef here, Yoshiyuki Kawai, is now known as the top chef in Aichi Prefecture, where reservations are hard to come by. He initially aspired to be a French chef but was inspired to enter this world after being shocked by the tantanmen at Sanbonashi in Gifu.I enjoyed the world of Chinese cuisine at Shin Zen Bi, which features a counter-only setting and generously uses exquisite high-end ingredients. I savored each exquisite dish with great pleasure.Now, they have received accolades such as silver on Tabelog and recognition from Go! Emiyo. After working at Kumamoto's Chinese Sichuan restaurant, Toukaen, and Szechwan Restaurant Chen in Nagoya, as well as the Sichuan Restaurant in Nagoya, he became independent. Less

This is Yamachan in a skirt (^^)vI’ve written a light review based on my thoughts, so I hope you can skim through it easily.Thank you for your understanding.Please excuse my messy writing m(_ _)m＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊I organized a private gathering with my close friends.Shin Zen Bi is a restaurant that’s hard to book, so everyone was really looking forward to it.First, we had the special broth made solely from Nishikiso Chicken.It’s said that no salt or anything else is added.The clear broth, which allows you to taste the essence of the ingredients, is simply exquisite.This dish showcases the power of the ingredients, and it’s a must-try.The hairy crab and pearl corn spring rolls have a perfect balance of the sweetness of corn and the saltiness of caviar.They are very delicious.The shark fin soup, which I was looking forward to, is generous in portion and highly satisfying.This time, I enjoyed it with black truffle fried rice, which felt incredibly luxurious.The Peking duck at Shin Zen Bi is indeed delicious.Once you’ve tasted this Peking duck, you won’t want to eat it anywhere else.It’s that good.Both the Mapo tofu and the ramen were perfect.The final dish, a dessert made with water shield, surprised me with a new way to enjoy it.It pairs wonderfully with Shine Muscat grapes and black syrup, making it very tasty.Sometimes, when desserts at other restaurants feel like they’re just filling in the gaps, it disrupts the overall balance.However, Shin Zen Bi never cuts corners from start to finish.This is truly the skill of Nagoya’s number one restaurant.Today’s experience was wonderful as well.Everyone commented on how delicious and amazing it was…It turned out to be a fun gathering again.Shin Zen Bi is truly exquisite.I’ll be back again.Thank you for the wonderful meal today! ( ≧∀≦)ノ● Pecan nuts ● Nishikiso Chicken breast and thigh soup ● Botan shrimp and jellyfish ● Hairy crab and pearl corn spring rolls with caviar ● Shatoburian stir-fry ● Winter melon medicinal soup ● Black abalone and chives stir-fry ● Kesennuma Moukazame shark fin ● Black truffle fried rice ● Peking duck ● Boiled eel with sea urchin ● Mapo tofu ● Shrimp wonton ramen ● Shine Muscat grapes with water shield and black syrup ● Black tea Less

Located just a 5-minute walk from Nagoya's Shin-Sakae Station, this area is in the heart of Nagoya but has few dining options. The Peking Duck here is exceptional, unmatched by any other. Just having this dish is satisfying, but the initial soup, a medicinal herbal soup, is also wonderful, and the shark fin is top-notch. The Sichuan skills inherited from Chen Kenichi and Komoda-san are truly impressive.◆ Mikawa Nishiki Sō Chicken Chintan Soup (Clear Golden Broth)◆ Pecan Nuts◆ Botan Shrimp and Jellyfish with Sichuan Sprouts, Young Ginger, and Doubanjiang Sauce◆ Kyoto Pearl Corn Spring Rolls topped with Caviar◆ Miyazaki Black Kurobuta Chateaubriand, Zucchini, Green Asparagus, Nuts◆ Kinugasa Mushrooms, Goji Berries, Winter Melon, Dried Scallops, Ginger, and Nagoya Cochin Medicinal Soup◆ Miyagi Black Abalone, Yellow Leeks, Liver Sauce, Sprouts◆ Kesennuma Mōkazame Shark Fin◆ Australian Winter Truffle Oyster Fried Rice◆ Peking Duck◆ Awaji Island Hamo, Nemuro Uni, and Spicy Sauce◆ Chen Kenmin Mapo Tofu◆ Wonton Noodles◆ Junsai and Shine Muscat Less

On July 18th (Saturday) at 18:00, I had the pleasure of attending a special private event at the renowned and highly sought-after restaurant, Shin Zen Bi, in Aichi, thanks to the invitation from a trusted and prominent Tabelog reviewer. My wife and I were thrilled to join this occasion! ♡♡We parked at a nearby coin parking lot and met up with everyone just before the start. We climbed the stairs and entered through the unmarked entrance, as usual.Chef Kawai greeted us with a warm smile from behind the counter. This marks our seventh visit as a couple.Today, we opted for the "Shin Zen Bi Course" priced at JPY 33,000 (tax included, service charge extra). Each visit brings new delights, and we were excited to enjoy more exquisite Sichuan cuisine today! ♪♬Shin Zen Bi has been recognized as one of the top 100 restaurants on Tabelog in 2026, earning the 2026 Silver award, and currently holds an impressive rating of 4.41, showcasing its immense popularity!Now, let’s get started...- **Kirin Ichiban Shibori**: JPY 900 (for me)- **Yamazaki Sparkling Water**: JPY 770 (for my wife)Cheers, everyone!Here’s a rundown of the dishes we enjoyed today:◎ **Appetizer**: Pecans.◎ **Chicken Clear Soup (Tori Chintan)**: A soup made from Mikawa Nishiki Sō Chicken. The surface glistens with a beautiful, clear fat, and the umami from the chicken is incredibly refined.◎ **Botan Shrimp**: Served with chopped jellyfish, myoga, and a sauce made with doubanjiang. Garnished with Sichuan sprouts and a squeeze of sudachi. The flavor of the botan shrimp pairs perfectly with the crunchy texture of the jellyfish.◎ **Kyoto Pearl Corn Spring Rolls with Caviar**: The sweetness of the high-sugar pearl corn and the crispy texture of the spring rolls, combined with a generous amount of marinated caviar in sesame oil, create an addictive flavor!◎ **Miyazaki Kurakaba Beef Chateaubriand**: Served on fried yellow zucchini and cashews, with sliced green asparagus. Enjoyed with a garlic sauce infused with spices underneath. ♪♬◎ **Medicinal Soup**: A nourishing soup made with Kinugasa mushrooms, angelica, goji berries, Nagoya Cochin chicken, jujubes, scallions, ginger, Jinhua ham, dried scallops, etc. It warms the body and soul! ♡♡- **Shaoxing Wine, Kōkuyue Longshan, Aged 10 Years**: JPY 1,200. Today, we enjoyed this 10-year-old Shaoxing wine straight from a large jar. It pairs excellently with Sichuan cuisine! We also had **Fuji Mineral Water** as a chaser for JPY 660.◎ **Black Abalone**: Tender, thickly cut black abalone topped with garlic chives, green onions, and a delicious abalone liver paste sauce.◎ **Kesennuma Mōkazame Shark Fin**: High-quality shark fin braised in a rich sauce made with four types of condiments. Absolutely delicious! ♡♡♡◎ **Fried Rice with Australian Winter Truffles**: The combination of oyster sauce and winter truffles is fantastic! After savoring the shark fin on its own, I poured a generous amount of the fried rice with winter truffles over it to create a shark fin rice bowl. ♪♬◎ **Peking Duck**: JPY 1,760. The large, beautifully roasted Peking duck was expertly carved by Chef Kawai right in front of us, with the crispy skin dripping with delicious fat, making our mouths water! Wrapped in a soft, chewy **Kao Ya Ping** with scallions, red daikon, sweet bean sauce, and fried ingredients, it was a perfect blend of flavors and textures.- **Another round of Shaoxing Wine, Kōkuyue Longshan, Aged 10 Years**.◎ **Awaji Island Conger Eel**: Topped with sea urchin from Nemuro, white hair onions, and chili peppers, garnished with purple flowers. Served with a sauce made from scallions, Sichuan pepper, and ginger.◎ **Mapo Tofu**: The first Mapo Tofu introduced in Japan (about 50 years ago). Made without Sichuan pepper, using aged doubanjiang and fermented black beans, this version by Chen Kenmin features a mild spiciness that resembles the original.◎ **Clay Pot Rice**: Freshly cooked clay pot rice (white rice) topped generously with Mapo Tofu, making for a delicious Mapo rice dish.◎ **Shrimp Wontons**: Served in a chicken broth seasoned with soy sauce. ♪♬◎ **Dessert**: Shine Muscat grapes, junsai, roasted sesame, and black syrup.- **Keemun Black Tea**: Enjoyed a hot cup of delicious Keemun black tea from China.Before we knew it, three delightful hours had flown by...Every dish we tasted made us exclaim, "Delicious!" ♡♡Of course, the Peking Duck, shark fin, black abalone, Kurakaba beef Chateaubriand, pearl corn spring rolls with caviar, Mapo tofu, and botan shrimp, among others, offered flavors that cannot be found anywhere else!Today was filled with continuous amazement! Thank you from the bottom of my heart. ♡♡♡If the opportunity arises, I would love to visit again.It was a great meal!*Today's total bill: JPY 82,885 for two people.**You can also find images from this occasion on Kojiro-chan's Instagram: "koujirochan"! ♪♬ Less

"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 Less

A popular Sichuan restaurant in Takakage.I always feel excited when I visit this place.The open and sophisticated L-shaped counter is inviting.【Shin Zen Bi Course】 JPY 33,000, tax Included◆ Mikawa Nishiki Sō Chicken Soup with breast and thigh meat ◆ Botan Shrimp, Jellyfish, Myoga, Sichuan Sprouts, and a sauce of fresh ginger and doubanjiang ◆ Black Wagyu Chateaubriand with summer vegetables and a spice and garlic sauce ◆ Hairy Crab and Pearl Corn Spring Rolls with caviar marinated in sesame oil ◆ Medicinal Soup with Angelica, Dried Scallops, and Nagoya Cochin Chicken ◆ Stir-fried Miyazaki Black Abalone with yellow chives and liver sauce ◆ Kesennuma Mōkazame Shark Fin Soup, simmered with four types of broth ◆ Truffle Fried Rice ◆ Peking Duck (additional order) ◆ Awaji Hamo, Kinka Uni, Green Onion, Chili, and superior broth sauce ◆ Mapo Tofu with rice ◆ Kumamoto Red Eggplant Stew ◆ Shrimp Wonton Noodles in Clear Soup ◆ Water Shield, Binfen, Black Honey, Shine Muscat, and roasted sesame 【Drinks】◇ Champagne, two types by the glass ◇ Shaoxing Wine, two types straight ◇ White Wine, by the glass ◇ Red Wine, by the glass ◇ Grappa, straight The appetizer of botan shrimp and jellyfish was delightful in texture and to my liking.The shark fin from Mōkazame was exquisite, and the truffle fried rice served alongside was incredibly delicious.This time, instead of the typical Sichuan Mapo Tofu, they used aged doubanjiang and fermented black beans, and I really enjoyed this version as well.The Kumamoto red eggplant stew had a flavor similar to Mapo Eggplant, with a sweetness that was very enjoyable.The food is, of course, delicious, and the drinks are equally delightful.With champagne, Shaoxing wine, wine, and grappa, I tend to drink a lot when the food is this good.Once again, I was completely satisfied.It was a great meal. Less

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! ♡ Less

Located in the Takakura and Shin-Sakae area of Nagoya, the Chinese restaurant "Shin Zen Bi" is a reservation-only establishment specializing in authentic Sichuan cuisine, crafted by Chef Kawai, who honed his skills at renowned places like "Sichuan Hanten." In a refined space featuring only elegant counter seating, they offer a course menu that is both classic and uniquely their own. Delicious. So delicious that it brings happiness. This is the kind of place where, when you're tired, only good food will do. On this day, perhaps because I was tired, I forgot to take photos. Less

I visited the renowned Chinese restaurant "Shin Zen Bi" in Nagoya! I was excited about what I would get to eat for a whole week in advance! ♪(´ε｀ )Here’s what I had on one occasion:☆ Chicken Soup ☆ Red Snapper, Giant Shrimp, Jellyfish Sauce, Chinese Sashimi ☆ Corn Spring Roll with Caviar ☆ Grilled Pork with Pickled Sansho Pepper and Watercress Salad ☆ Steamed Soup with 10 Ingredients ☆ Pike Conger, Sea Urchin, Jiao Ma Sauce ☆ Abalone, Yellow Chives, Stir-fried with Oyster Sauce ☆ Braised Shark Fin with Dried Scallops and Snap Pea Fried Rice ☆ Peking Duck ☆ Chateaubriand, Duck Eggplant, Asparagus ☆ Mapo Eggplant with White Rice ☆ Mapo Tofu with White Rice ☆ Shrimp Wonton Noodles ☆ Run Cai, Binh Fen 2 Beers and 2 servings of Shaoxing Wine Total: JPY 45,800 per person Once again, I was blown away! ♪(´ε｀ ) It was heavenly! Before I knew it, I was soaking my pants! ♪(´ε｀ ) I’m already looking forward to my next visit! Thank you as always! It was a great meal. Less

Visited in June 2026.Everything was delicious once again.The dishes, including spring rolls, soup, roasted pork, shark fin, Peking duck, fried rice, and noodle dishes, maintained a consistent direction.I found it interesting how the roasted pork was paired with sansho pepper, the soup had herbal aromas, the shark fin was complemented by doubanjiang, and the dessert featured junsai, all reflecting seasonal elements and a playful spirit.The service was excellent, making it a very pleasant dining experience, so I highly recommend visiting if you have the chance.Personally, I would love to see a selection of several types of glass wine available. Less

Even after trying various Chinese restaurants, I still find this place to be my favorite.The owner, Chef Kawai, sources the finest ingredients from all over Japan and elevates them to an extraordinary level with his exceptional skills.Overseeing the service at this restaurant is the experienced Mr. Tominaga, who always provides outstanding service.Without either Chef Kawai's exquisite dishes or Mr. Tominaga's impeccable service, the remarkable experience at Shin Zen Bi would not be possible.On this day, I enjoyed a flawless experience from start to finish.The meal included:- Congee made with jasmine rice and superior broth, served with green peas and Jinhua ham.- Awaji Island's hamo (pike eel) with a light poach, sea urchin, and Johnnie Walker sauce.- Spring rolls with Takasago lotus root and caviar.- Chashu (braised pork) marinated with Japanese pepper from Gunma Prefecture, served with watercress salad.- Three-hour steamed soup with Nagoya Cochin chicken, abalone, dried scallops, goji berries, and jujubes.- Chateaubriand of Miyazaki black wagyu, with red chili and Kujo green onions.- Stir-fried squid with salt, fried garlic, and yellow chives.- Simmered shark fin from Kesennuma's Moukazame tail, with bean sprouts and Jinhua ham.- Peking duck (2 servings).- Ise lobster in chili sauce with steamed buns.- Mapo tofu with rice.- Ramen in chicken broth.- Junsai (water shield), bin-ten (a type of fish), and Shine Muscat grapes with black syrup.The meal started with a surprising congee. Although it was a simple dish made with jasmine rice and superior broth, one bite made my appetite grow even more, acting as a catalyst for my hunger.As usual, we followed with spring rolls and chashu, leading up to the highly anticipated shark fin soup, which was undeniably delicious.Soon after, the much-awaited Peking duck arrived. Many people consider this Peking duck to be the best in Japan, and it was a delight to watch the process of transforming a whole chicken into Peking duck right in front of us.Chef Kawai's cooking is truly exceptional. For me, this place remains the pinnacle of Chinese cuisine.I look forward to my next visit. Less

Located about a 5-minute walk from Takakura Station on the Nagoya City Subway Sakura-dori Line.I kept calling from exactly 11:00 AM on March 1st and was fortunate enough to get through in about 5 minutes, securing a reservation for June.The course is Omakase only, priced at JPY 33,000 (tax included, service charge extra).Upon ascending to the second floor, I was warmly welcomed by the staff and shown to the 12-seat counter.Chef Kawai prepares the hot dishes in the back, but the plating and carving of the Peking duck are done right in front of the counter, allowing guests to witness his impressive knife skills.【Pecan Nuts】A small dish is set with 4 pecans from the start, which you can enjoy at your leisure.【Congee】The first dish is congee made with jasmine rice, providing a delightful aroma. The jasmine rice is cooked in a rich broth and topped with seasonal vegetables like pea pods and Jinhua ham. Enjoying it while warm brings a sense of calm.【Kamo Eggplant】Kyoto's Kamo eggplant is steamed for about 10 minutes and cooled to room temperature, then topped with a spicy sauce featuring black vinegar, characteristic of Sichuan cuisine. It is garnished with finely chopped nuts and jellyfish, adding a crunchy texture.【Takasago Lotus Root Spring Rolls】These spring rolls are made with Takasago lotus root from Kumamoto, known for its early harvest. The dish highlights the crunchy texture and subtle sweetness of the fresh lotus root. Instead of salt, caviar marinated in sesame oil is served on top, enhancing the experience. Enjoying them warm offers a delightful crispy and crunchy sensation.【Chashu】This chashu is made from shoulder cuts of Premium Kato Pork, a brand from Kato Livestock in Gunma Prefecture. It is known for its high oleic acid content, resulting in a lighter and melt-in-your-mouth texture compared to regular pork. The meat is seasoned with simmered sansho from Arita, Wakayama, imparting a refreshing aroma. Served with watercress and salad, it can be enjoyed together. Mustard is provided on the side for those who prefer it. The chashu is slightly fatty and sweet, with a deep flavor that makes it exceptionally delicious.【Hamo (Pike Conger Eel)】This was the most delicious dish of the day. The hamo from Awaji Island is blanched and topped with sea urchin from Miyazaki. It is garnished with finely sliced green onions and a sprinkle of chili powder, finished with hot oil for an aromatic touch. The sauce, known as "Jiao Ma Sauce," made from green onions, sansho, and ginger, adds a spicy kick. A sprinkle of shiso flowers on top enhances the visual appeal. Squeezing sudachi over it while fresh allows the rich sweetness of the sea urchin and the texture of the hamo to blend beautifully with the sauce, creating an outstanding flavor experience.【Soup】This is a Chinese-style broth. Upon opening the lid, a strong aroma reminiscent of celery fills the air. It contains a herb called "Toki," known for its benefits in improving cold sensitivity. Other ingredients like bamboo shoots, maitake mushrooms, abalone, Nagoya Cochin chicken, kogomi, jujube, kumquat, dried scallops, green onions, and ginger are steamed for about 3 hours, allowing their flavors and sweetness to meld into the broth. Enjoying it warm lets you experience a variety of tastes simultaneously.【Squid】This dish features grilled swordtip squid from Nagasaki. It is served with yellow chives and green asparagus. The seasoning is simply salt and garlic. The aroma of the yellow chives combined with the sweetness and tenderness of the squid creates an exceptionally delicious dish.【Shark Fin】This dish features the tail fin of a Mako shark caught in Kesennuma. Underneath the shark fin is a bed of crunchy bean sprouts. Cooked together with oyster sauce and soy sauce, enjoying it warm allows you to savor the creamy texture of the sauce alongside the shark fin and bean sprouts. The shark fin is beautifully shaped and substantial, allowing you to fully appreciate this luxury ingredient.【Peking Duck】This dish features Peking duck that the chef carves right in front of the counter, served with red daikon, shredded green onions, and sweet bean sauce wrapped in thin pancakes. The way the chef skillfully removes the excess fat from the skin is remarkable, making it enjoyable even for someone like me who usually dislikes duck skin.【Chateaubriand】This dish features Chateaubriand from Miyazaki's black Kurokaba beef, grilled to perfection. It is served with red Manganji peppers underneath and Kujo green onions on top. The sauce is made with spices and garlic. The meat is incredibly tender and flavorful, making it a very delicious dish.【Mapo Tofu】This is a spicy Sichuan-style mapo tofu, rich in flavor. I enjoyed it with Yamagata's Tsuyahime rice, finishing it in no time.【Chicken Salt Noodle】This is the final noodle dish. Made with the breast and thigh meat of Mikawa chicken, it is a chicken salt noodle with a soy sauce flavor. Topped with fresh ginger, it is enjoyed alongside the broth. It is very light, making it easy to eat even when you're full.【Bingfen】A classic summer dessert from Sichuan, featuring bingfen and junsai. Topped with sesame sugar, black syrup, and a sprinkle of pistachios for an accent. The combination of junsai and black syrup is delightful and delicious.【Keemun Black Tea】Finally, Keemun black tea, one of the world's top three black teas, is served.In a serene atmosphere, I was able to indulge in the finest Chinese cuisine. Less

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! Less

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

I heard that this restaurant is run by a senior disciple of Chef Kawakubo from my favorite Chinese restaurant, "Chinese Cuisine KHAOS" in Fukuoka, and I had been wanting to visit for a long time.This place is notoriously hard to get a reservation at, but I was fortunate enough to have the opportunity to dine here this time.As for the food, is it really Chinese cuisine??Each dish was so refined that it felt like I was experiencing something new, yet at the same time, I was reminded that it is indeed Chinese food, leaving me pleasantly surprised at every turn.With a wide variety of dishes, even someone like me who has a big appetite felt completely satisfied, and the feeling of fullness was surprisingly elegant.The timing of the drinks, the explanations of the dishes, and the coordination among the staff were all exceptional.I truly felt like I encountered the best Chinese cuisine.I can't wait for the next opportunity to come back! Less

I visited the reservation-only Chinese restaurant "Shin Zen Bi" located in the Takadake area. It's a place that's hard to book, so I'm grateful for the invitation.While based on Sichuan cuisine, the course menu delicately incorporates Japanese ingredients and seasonal elements, resulting in exceptionally high-quality dishes. The counter seating added a lively atmosphere that made the experience even more exciting.The first dish was captivating: Kagoshima shrimp prepared with leeks, Sichuan pepper, and ginger. The sweetness and aroma of the shrimp combined beautifully with the flavors of the leeks, pepper, and ginger, drawing me in from the very start.The Dalian jellyfish with black pepper and mustard was a delightful balance of crunchy texture and spice.The stir-fried fava beans with chili were simple yet fragrant, making them a perfect accompaniment to drinks.The Unpai-Rou featured the vibrant aroma of Aomori flower pepper and the rich flavor of Kobe pork. Despite the richness of the garlic sauce, the aftertaste was surprisingly elegant.The spring rolls made with Kumamoto Takasago lotus root, caviar, and sesame oil offered an interesting combination of texture, saltiness, and nuttiness that left a lasting impression.The steamed soup using Nagoya Cochin chicken and dried shellfish had a deep umami flavor with herbal elements. Its gentle taste was soothing and created a nice rhythm in the course.The stir-fried abalone and fried rice with soft roe and bamboo shoots were also exquisite!Additionally, the shark fin from Kesennuma was richly prepared with oyster and doubanjiang sauce, making it a highlight of the day.And then came the Peking duck!! It was simply outstanding.The course continued with luxurious ingredients like white sweet sea bream and natural koshi-abura, providing a high level of satisfaction.Even the ramen at the end was impeccable, and the final touch of mango pudding and Keemun black tea was executed with care. The harmony of aroma, temperature, and texture was truly remarkable, and I could see why this place is considered top-class in Nagoya.It was a great meal! (^^) Less

Known for its delicious Peking Duck, Shin Zen Bi is one of Nagoya's top Sichuan restaurants.The steamed soup made with dried ingredients like sea cucumber, swim bladders, Yoshihama abalone, and scallops is incredibly rich and flavorful.The spring rolls filled with seasonal ingredients feature crispy lotus root today, and I always look forward to discovering what’s inside each time I visit.The dish topped with shredded scallions and drizzled with hot soy sauce and sesame oil creates an aromatic Chinese scallion sauce that enhances the flavors.Chef Yoshiyuki Kawai consistently creates dishes that are full of surprises and excitement! Without a doubt, he is a proud representative of Nagoya's culinary scene!Everything was delicious (๑´ڡ`๑) So good!Today's menu: JPY 62,000Shin Zen Bi Course: JPY 33,000Nagasaki Fava BeansKagoshima Kuruma Ebi with Jiao Ma SauceUrui and JellyfishUnpairo and Flower PepperKumamoto Takasago Lotus Root Spring Roll with CaviarSteamed Soup with Swim Bladder, Sea Cucumber, Yoshihama Dried Abalone, Toki, Goji Berries, Jujube, Jinhua Ham, Nagoya CochinKensaki Squid, Usui Peas, Yellow Chives Stir-fried with GarlicKesennuma Moka Shark Tail Fried Rice with Doubanjiang and Soft Roe Bamboo ShootsPeking DuckTsukahara Soft Roe Bamboo Shoots, White Shrimp, KinomeWakayama Shiro Amadai 2kg with Koshiabura and Scallion SauceSichuan Mapo Tofu with RiceMikawa Nishisou Chicken Salt RamenTwo Types of Almond Tofu with Miyazaki Ripe Mango and PistachioKeemun Black TeaOther Drinks Less