Japanese cuisine Shin Chaya (日本料理 新茶家) Oshu

⭐︎ A Must-Visit Gem in Iwate ⭐︎ Omakase Course - Naturally cultivated soybean tofu, sea urchin - Toubay eggplant, green beans, myoga with sesame dressing, Ofunato abalone, shiitake mushrooms grown on a substrate - Grilled natural Kamaishi eel, Kitakami flower zucchini, dashi rice - Freshly caught Aburabouzu, steamed Kitakami new onions in sake, Kitakami okahijiki, Iwate ma-kombu, Ishinomaki katsuobushi - Hassun Ofunato anago grilled over charcoal, semi-dried tomato dashi Grilled turban shell Smoked quail breast Quail white liver Hozuki, soybean okara miso, dried shiitake Ofunato octopus and molokhia Fried sweetfish, Esashi lemon Edamame - Sashimi Ofunato makogarei marinated in kombu Swimming scallops from Kamaishi Grilled ainame over charcoal - Rare grilled Ofunato sea bass, Kitakami kintoki greens - Cold corn chawanmushi - Grilled natural sweetfish from Kesengawa with salt, young corn, grated green tomato, daikon radish, onion, and carmaba oil - Akita junsai, sea urchin, ume vinegar dashi - Esashi sasanishiki rice - Amakusa tokoroten with cherry and hojicha syrup The total, including drinks, was about JPY 40,000. This renowned Iwate restaurant, accessible by taxi from the JR station, offers exceptional taste and service! You can enjoy a rare experience tasting ingredients like eel, Aburabouzu, and natural sweetfish, making for an exquisite and blissful time! Pairing the hassun with Japanese sake is guaranteed to bring happiness with its deliciousness!! Less

I came here looking forward to enjoying a summer-themed experience. It was a hot July day, with temperatures exceeding 30 degrees Celsius, and the rice fields along the way were a beautiful shade of green. The weeds were growing vigorously, making it seem like mowing them would be quite a task. This was my first visit since April. Upon entering the spacious entrance, I took off my shoes and stepped inside. The first thing that caught my eye was the lovely counter, free from any unnecessary distractions.I was served some lightly flavored water (I forgot what it was). - Kure Tofu and Purple Sea Urchin - Steamed Abalone (the dish was also served in an abalone shell) - Sea Eel with Dashi Rice - Aburabouzu and Okahijiki Soup - Hassun: Anago and Tomato Soup - Sazae (Turbo Shell) - Horohoro Chicken with Gizzards - Walnuts and Okara in Hozuki - Mizudako (Octopus) - Fried Mebaru and Edamame - Sashimi: Hirame (Flounder) and Hotate (Scallop), with Aji (Horse Mackerel) on a separate plate - Kintoki Greens and Suzuki (Sea Bass) - Chilled Corn Chawanmushi (Savory Egg Custard) - Wild Ayu (Sweetfish) with Young Corn and Fruit Tomato - Junsai (Water Shield) and Purple Sea Urchin - Silver Rice - First serving: Jako (Dried Young Sardines) and Bamboo Shoots - Second serving: Aji and Salted Sea Urchin - Third serving: Hirame and Hotate Sashimi - Corn Takikomi Gohan (Seasoned Rice) - Soup - Iwate Mercury Melon: Green Flesh, Red Flesh, and Others - Tokoroten (Gelatinous Noodle) with Black Syrup and Benishuuho (Red Pear) - Matcha (Green Tea) - Takikomi Gohan as a souvenir The dishes were beautifully presented, especially the rice bowl. I saw it featured on the restaurant's Instagram, and I heard that the artist is elderly and this might be their last work.The owner, who cheerfully mentioned that the rice is the main attraction, served me three bowls of silver rice. Upon seeing the Takikomi Gohan, a woman next to me exclaimed, "There’s still more!" However, this time, it was exceptional. The corn was sweet and had large kernels, making it a delightful addition.Furthermore, I was informed that there were two types of seasonal fruits for dessert, and everyone opted for both. I was already full to the brim.This is a long-established Japanese restaurant, but the owner is very friendly. I feel fortunate that it’s within a reasonable distance from my neighboring prefecture.It was a great meal.There’s so much information about the ingredients, so if there are any mistakes, I apologize in advance. Less

I visited Japanese cuisine Shin Chaya for the first time in two years. Last time I came, there was only a private room and no counter, but I had heard about the plans for a counter since then, and I was really looking forward to it!I thought I should go soon, but before I knew it, two years had passed... haha.The newly established counter is a wonderful space! In fact, I took a lot of inspiration from it for my own home design! haha.Since I visited in July, there were plenty of summer ingredients, and everything was delicious.Here’s what I had:- Kuromoji tea- Sea urchin from Kamaishi and homemade tofu It paired well with the broth.- Stir-fried abalone from Ofunato with sesame oil, deep-fried Kurobe eggplant, green beans, and myoga with sesame- Unagi (eel) from Kamaishi and dashi rice with flower zucchini The flavor of the eel was strong and delicious without any unpleasant smell. The zucchini added a nice touch as well.- Aburabouzu fish, steamed with new onions, okahijiki from Kitakami, fresh water from Esashi, ma-kombu, and katsuobushi The fat from the aburabouzu was just right, and the umami was strong. The sweetness of the new onions and the texture of the okahijiki were wonderful. It was also great to add ginger halfway through.- Hassun: Grilled skin of anago (conger eel) from Ofunato, dashi with semi-dried tomatoes, baked turban shell, Horo Horo chicken thigh from Ishiguro Farm, sand gizzard, and hōzuki (tofu okara, shiitake, miso), water octopus from Ofunato with moringa and plum, sweet vinegar sauce on rockfish, and edamame Everything was exquisite. The Horo Horo chicken was especially delicious.- Flatfish from Ofunato, 2 kg, caught yesterday, scallops swimming from Kamaishi, cucumber ohitashi, and horse mackerel from Ofunato The scallops were incredibly sweet and memorable.- Rarely cooked sea bass from Ofunato, and Kitakami kintoki grass- Chilled corn chawanmushi (savory egg custard)- Ayu (sweetfish) from Kesengawa, young corn, Esashi fruit tomatoes, and green tomato with grated daikon, sansho mint dipping sauce The aroma of the ayu was absolutely delicious!! I felt a bit of greasiness from the young corn, but the freshness of the ayu balanced it out well.- Jun-sai from Akita, sea urchin, and plum vinegar- Iwate's Sasanishiki rice, cooked at the right time- For the final rice, you can choose your accompaniment freely. Of course, I had everything! haha. I could have eaten more, but I thought it might affect my progress! haha. Everything was delicious!- Final corn rice I had two servings, and I even took some home!- Two desserts For some reason, I didn’t take notes on them! haha.- MatchaSince my last visit, the restaurant has become much more refined, and my satisfaction level was very high! I feel that this place has become one where you can only experience unique flavors, and I believe there’s a reason to dine here. I really want to come back every season.The lively atmosphere that you can’t experience in a private room, along with the smooth service, is also great.I plan to visit regularly.It was incredibly delicious! It was a great meal! Less

My first visit to Japanese cuisine Shin Chaya!Every dish served here showcases the chef's meticulous skill in bringing out the natural flavors of seasonal ingredients to their fullest! The presentation of each plate is as beautiful as a work of art, allowing you to deeply enjoy the changing seasons both visually and through taste!Moreover, the rich aroma and delicate flavor of the dashi broth gently permeate your body!The chef mentioned that the rice served at the end is the main highlight, and that was no lie!I don't think there's another place where you can enjoy the final rice dish as much as here!This is a restaurant I want to visit every season!It was a great meal!─･･─･･─･･─･･─･･─･･─･･─･･─･･─This time's featured menu is the final rice dish!─･･─･･─･･─･･─･･─･･─･･─･･─･･─◇◆ Restaurant Information ◆◇Address: 4-1 Esashi Nakacho, Oshu City, Iwate PrefectureNearest Station: Mizusawa Esashi StationBusiness Hours:Monday to Sunday, Public holidays, and days before and after public holidays12:00 - 15:3017:30 - 22:00Budget: JPY 20,000 - 29,999Cards: Accepted─･･─･･─･･─･･─･･─･･─･･─･･─･･─【Rating Criteria】4.6-5.0 points: A place I want to keep visiting for life4.3-4.5 points: I want to return4.0-4.2 points: Yummy3.5-3.9 points: Average3.4 points or below: No comment Less

I visited the long-established Japanese restaurant "Shin Chaya," which has been in business for over 170 years, located in Esashi, Oshu City, Iwate Prefecture. The seventh generation chef, Yasutaka Waga, who honed his skills at the prestigious "Hyotei" and "Higashiya" in Kyoto, creates Japanese cuisine that beautifully blends the delicate techniques of Kyoto cooking with the robust ingredients of Iwate, resulting in a unique culinary experience. Chef Waga received the Silver Egg award at RED-U35 2022, and he has been one of the chefs I’ve been curious about for a long time. I was fortunate enough to make a reservation and finally visit. It took about 20 minutes by taxi from Mizusawa Station to arrive at this impressive sukiya-style building. The moment I stepped inside, I felt a sense of formality and elegance. Just being in this space felt special, and as the meal began, the charm deepened even further. That day, the blessings of the sea and mountains of Tohoku, transitioning from spring to early summer, were beautifully presented. In early June, I was treated to seasonal wild vegetables like Oonaru Koyuri, Koshia-bura, Yobuzumasou, Hangonsou, Hime-take, and Okura-ta Gobou, which are not often encountered. The seafood included scallops and black abalone from Ofunato. Upon arrival, we were first served water infused with the aroma of Kuromoji, allowing us to take a moment to relax. Then the course began. We started with a rice porridge made with white asparagus and sea urchin. The gentle sweetness of the white asparagus harmonized beautifully with the sweetness of the sea urchin, which was freshly sourced from a fisherman in Ofunato that morning. It was a relaxing start to the course. Next was a dish of ohitashi, featuring grilled shiitake mushrooms, shuri clam (mussel), mizuna (wild vegetable), and tomato, all dressed with ginger and kombu oil. The rich umami of the grilled shiitake, enveloped in the aroma of kombu oil and ginger, was impressive. The acidity and sweetness of the tomato, along with the textures of the shuri clam and mizuna, enhanced the delicate dashi. The tempura of true fugu soft roe and koshia-bura was a stunning contrast between the fragrant wild vegetables and the melt-in-your-mouth sweetness of the soft roe. It was a dish that captured the transition from spring to early summer. What captivated me the most was the soup. It was a bowl made with dashi from kombu and bonito, using the pure spring water from Esashi, combined with the rich sweetness of oil bouzu, leaf onion, udo, and kinome. The powerful ingredients and delicate dashi harmonized beautifully, creating a deep flavor reminiscent of a small universe. It was an unforgettable moment that showcased the strength of Shin Chaya's dashi and the rich nature of Tohoku. Next was one of their signature dishes, Hassun. That day, it featured Horohoro chicken from Hanamaki, ankō (anglerfish) jelly, young sweetfish, shrimp with walnut, asparagus, and snap peas, all beautifully presented together, showcasing the bounty of both mountain and sea. Each ingredient was unique yet harmonized perfectly on the plate. Hime-take was served with sansho salt and "abakke miso." The hime-take was grilled directly over charcoal, resulting in a wonderful sweetness reminiscent of corn that spread after the crunchy texture. With each bite, the fresh green aroma filled my mouth. The abakke miso, with its subtle bitterness and the fragrance of butterbur, made a great accent to the hime-take. I wished I could take some of that miso home! The sashimi included true ma-ko-karei (flatfish), scallops from Ofunato, and sea urchin from Kamaishi. It was delightful to enjoy them not only with soy sauce but also with irizake (cooked sake). The transparent umami of the ma-ko-karei combined with the rich sweetness of the sea urchin created a taste that felt like a concentrated essence of the Sanriku sea. The grilled skin of the large trout was also exquisite, with a perfect balance of smokiness and juicy fat that slowly melted in my mouth. Before the final rice course, we had a small break with abalone from Ofunato and yobuzumasou. The gentle acidity of the dashi vinegar enhanced the umami of the abalone, while the slight bitterness of the wild vegetable provided a pleasant accent. It was a beautiful flavor that felt like the sea and mountains were naturally intertwined. Finally, the moment I had been looking forward to: the rice! First, we were served freshly cooked Sasanishiki rice from Mizusawa Esashi, presented in a "niebana" style. The steam rising from the freshly cooked rice and its sweet aroma were captivating. Each grain was glossy, and the gentle sweetness spread with each bite. After letting it steam a bit, we enjoyed it with toppings like jako (dried sardines) and hangonsou, crab roe marinated in soy sauce, walnuts with ugo, miso-pickled daikon, stir-fried true crucian carp, bamboo shoots, and matchan eggs, all of which were luxuriously representative of Tohoku. Even the plain white rice was impressive, and the richness of the toppings brought a smile to my face. The final miso soup contained fuki-gobou (butterbur) and itadori (Japanese knotweed). I felt enveloped in the seasonal aromas until the very last drop, as if I had fully savored the nature of Tohoku. The skills honed in Kyoto and the rich terroir of Iwate were evident in each dish at Shin Chaya, which has a history of 170 years. Each plate was carefully woven with the seasons and stories of this land. It is truly worth making the trip to Iwate. Such thoughts naturally came to mind as I enjoyed this wonderful Japanese cuisine. Less