A new French restaurant has opened in a hidden yet upscale area where popular high-end restaurants gather in Kitahama. The building itself is small with a narrow entrance and a discreet sign. I made a reservation and visited for dinner. Upon entering, I was led to the waiting room on the second floor where I was served a hot wine with orange, cinnamon, and ginger as a pre-dinner drink. It seemed like they wanted to warm us up during the cold season. After finishing the drink, I was escorted to the third floor, passing by the open kitchen to my table. The seating was a bit close to the neighboring tables. The menu consisted of a single course priced at 22,000 yen. Although there was no wine pairing, the sommelier helped us select suitable wines throughout the meal. The course menu included: - Amuse-bouche with five varieties: radish, dates, strawberries, kumquats, and cod sprouts - Seafood and saffron consommé soup - Sayori fish with rapeseed flowers, smoked caviar - Wild yellowtail with Shodoshima olives and yuzu - Deep-fried scallops with tartar sauce - White asparagus carbonara with duck ham - Green asparagus with shrimp-stuffed chicken wings and bisque - French veal loin with cep mushrooms - Strawberry parfait with white chocolate - Assorted mini desserts: mille-feuille, orange, Mont Blanc, chocolate orange, Fore Noir The cuisine was predominantly traditional French, showcasing the ingredients beautifully with well-balanced sauces and flavors. The presentation of each dish was outstanding. Every dish was delicious, and I thoroughly enjoyed them with the accompanying wines. The service was attentive and warm, making it a wonderful dining experience.

The restaurant "Essence L" has relocated from Kitahama to Fushimi and undergone a major renovation, earning a Michelin one-star rating. The anticipated amuse-bouche was delicious, especially the peony shrimp consomme jelly with lemon confit. The desserts, as seen on Instagram, were cute and incredibly tasty. The menu included edamame, watermelon, okra, bell pepper, and moroheiya; seafood consomme jelly with peony shrimp and lemon confit; summer vegetable salad with whey and herbs; Nagasaki Goto Island-style sujia fish with Provencal sauce; scallop meat with cep mushrooms, mushrooms, and sword squid; Kumamoto running pork shoulder loin with endive; crown melon, uikyo, and milk; pandepis, nougat, lemon, rhubarb, and apricot.

Hello, this is Yuyama. I visited Shinane, which was pre-announced on the Michelin website. It's amazing that Michelin inspectors discovered it even before it officially opened. I had high expectations going in. [Food] All the dishes were delicate and had a cute appearance, which made my girlfriend very happy. It started with finger foods like peach soup and cucumber jelly, followed by dishes with a water element. I was worried if my stomach would be full. Among the course dishes, the salad was particularly delicious. [Service] The lovely female staff provided great service. Thank you very much. [Ambiance] It's a lovely space, perfect for a special anniversary date. That's all for now.

I have listed 8 innovative (including French) restaurants that I have visited in the past 2 months (total of 11). SINAE is included even though it's been just 1 month since the last review, but since the menu is different, I will introduce it again. SINAE is listed in the Michelin Guide (official website). The Michelin Guide usually releases guidebooks around October, but they seem to be trying something new by gradually listing new restaurants on their website that will be included in the next guidebook. Oda-san has a background working at Alain Ducasse's Plaza Athénée, Benoit in Tokyo, and Le Comptoir de L'Atelier in Osaka. SINAE, which opened in October 2022, is a highly anticipated French restaurant that took time to find a new location and recharge. It is a small building located a 5-minute walk from Kitahama Station, with two floors on the 2nd and 3rd floors. In the atmospheric waiting room, we enjoyed an aperitif before heading up to the 3rd floor with excitement and anticipation. From the cute table seats, you can see a bit of the kitchen. Other than Oda-san, all the staff, including the sommelier, sous chef, pastry chef, and maitre d', are women. The dishes seem to have undergone trial and error during the recharge period. They were already delicious before, but the presentation that is perfect for SNS is likely to appeal to young women. It's no wonder that there are many female customers. I left the wine pairing to the sommelier, Nagaya-san. [Amuse-bouche 5 types] (photo is for 3 servings) Corn, cherries, lychee, sansho pepper, passion fruit [Chilled white peach soup] [Awaji Island sea urchin] Hairy crab cucumber, cayenne pepper, caviar [Biwako Lake juvenile sweetfish] Semolina flour, Parisienne sauce [Golden snapper] Risotto [Summer vegetables] Herb salad, whey sauce [Omi beef tartare] Nasu tar tare [Shiga Sakae-ya 40-day aged beef sirloin] Endive [Crown melon] Uikyo and milk sorbet [Mignardises 5 types] Pandepiz, orange, celery, pineapple, strawberry I took home Oda-san's highly popular cheesecake as a souvenir. Oda-san, Nagaya-san, thank you for the wonderful meal!

I have visited 8 innovative (including French) restaurants in the past 2 months (a total of 11 restaurants). Today's main dish was Aomori silver duck, which was very tender and delicious. I left the wine pairing to the sommelier Nagaya-san. [Amuse-bouche 5 types] (photo for 3 people) Beet, cherry, fava bean, sansho pepper, passion fruit [Miyazaki mango] Kefir, fermented lemon [Botan shrimp] Chou farci, smoked caviar [Yura sea urchin] Wakayama-sourced peas, royale, mill shell, mint [Lake Biwa ayu] Semolina flour, sauce Parisienne, green asparagus [Green asparagus] Tomato, herbs, whey [Aged beef ravioli] Round eggplant velouté [Aomori silver duck] Antibes, citrus [Strawberry] Anise fragrance in various forms [Petit fours 5 types] Pandepiz, orange, celery, matcha, strawberry Thank you, Mr. Daito and Mr. Nagaya.

Located between Kitahama Station and Yodoyabashi Station, right next to the famous and hard-to-reserve restaurant called "Hi no Tori." When you arrive at the restaurant, you will see a female staff member standing outside the entrance, making it easy to find. Even if you arrive early, they will guide you to the waiting room on the second floor. The non-alcoholic ginger and gin welcome drink was delicious and refreshing. Then, you will be taken to the third floor, where the atmosphere is like a salon with lovely round tables. You can also see the kitchen from a distance. All staff members, except for the chef, are women, and they were all wonderful. The appetizers were stylish and cute, getting you excited for what's to come. Every dish that followed was fresh and delicious. The dessert at the end was also impressive. This is definitely a restaurant I would love to visit again in a different season.

A restaurant with a French countryside atmosphere on the outskirts of a town in France. After dining at SINAE, I heard from Mr. Daito that it has been listed in the Michelin Guide (official website). Congratulations! The Michelin Guide usually releases its guidebooks around October, but this time they seem to be trying something new by gradually featuring new establishments on their website that will be included in the next guidebook. This March, two restaurants in Osaka were featured. Mr. Daito has a background working at Alain Ducasse's Plaza Athénée, Benoit in Tokyo, Le Comptoir de Benoit in Osaka, and Essenciel. SINAE, which opened in October 2022, is a French restaurant with high expectations after taking time to find a new location and recharge. It is located on the second and third floors of a small building just a 5-minute walk from Kitahama Station. In the atmospheric waiting room, we enjoyed an aperitif before heading up to the third floor with excitement and anticipation. From the cute table seats, you can catch a glimpse of the kitchen. Apart from Mr. Daito, all the staff, including the sommelier, chef, pastry chef, and maître d', are women. The dishes must have undergone a lot of trial and error during the recharge period. They were already delicious before, but now the presentation is Instagram-worthy, which I think appeals to young women. It's no wonder that there are many female customers. I left the wine pairing to the sommelier, Ms. Nagaya. [Amuse-Bouche 5 types] (photo is for 2 people) Avocado and date fruit tartlet, radish and black olive, sautéed cod sprouts and woodruff sablé, kumquat and camembert, fresh strawberry and herb sauce [Seafood and Saffron Consommé Soup] [Small Fish and Nanohana] Awaji Yura's smoked caviar [Red Clam] Izuminami sea urchin and citrus [Cherry Sea Bream] Akashi clams and isopod shellfish, buntan [Green Asparagus] Fukuoka firefly squid, hanauddo [Morel Mushroom Farci] Chicken wing mousse inside, endive beans [Sakae-ya 40-day aged beef sirloin] Shiga [Sachinoka Parfait] Tokushima [Mignardises 6 types] Chocolat orange, strawberry and champagne pâte de fruit, butterbur scape fuet, forenoir, baked orange brûlée I took home Mr. Daito's popular cheesecake as a souvenir. Thank you, Mr. Daito and Ms. Nagaya!

As soon as we entered the entrance, we were greeted warmly. We were welcomed with a drink on the second floor before heading up to the third floor. The beautifully presented dish on a white plate was almost too pretty to eat. The seasonal ingredients were showcased well, and the citrus sauce kept it light. The wine from Bearling was delicious.

This day has come again this year♪ How many times will it celebrate this year? (๑˃̵ᴗ˂̵)❤️ I visited "SINAE" on the day itself, a restaurant I had been curious about for a while. First, I had a "Hot Wine" in the second-floor waiting room, which gently warmed my body. Then, I went up to the third floor... It's a simple and lovely restaurant♪ Tonight, we toasted with champagne✨✨ and as usual, with white wine✨✨ ♢Amuse-bouche: Radish, date, strawberry, kumquat, pear ♢Shellfish and saffron consommé ♢Rape blossom cèque salad with smoked caviar ♢Natural amberjack (scallop) with Shodoshima olives and yuzu ♢Fugu rolled in black cabbage with herb butter ♢White asparagus carbonara with duck prosciutto ♢Beet, Comté, almond ♡French veal loin with cep mushroom viennoise ♤Roasted French squab with cocoa sauce ♡Strawberry parfait ♤Lemon and praline soufflé ♢Miniardises: Mille-feuille, mandarin Mont Blanc, chocolate orange, forest noir Delicious dishes that evoke the feeling of spring❤️ A wonderful time flowing slowly❤️ Grateful for being able to spend the year in good health✨✨ Thank you for the meal(๑>◡<๑)

I visited Shinaye for my wife's birthday celebration, which was decided by the chef and manager of the restaurant where I occasionally visit. The location of the restaurant is about a 5-minute walk from Kitahama Station. Although I often come to this area, I had never heard of Shinaye before. We arrived a little before our reservation time after passing by the front of the restaurant where I usually go. Upon entering the entrance, there is a staircase leading to the second floor. A staff member came down from upstairs and escorted us to the waiting room on the second floor. The interior is filled with tables and chairs of intricate shapes, creating a unique space. We were served a welcome drink here before heading up to the main dining area on the third floor. The welcome drink of the day was hot wine, which was perfect for the cold weather outside. As we went up to the main dining area on the third floor, we noticed fresh flowers adorning the tables. The warmth of living things could be felt, and tables with fresh flowers are indeed lovely. Before the meal, I had champagne, and my wife had a Kir Royale, and we toasted to her birthday. Happy ○○th birthday! Amuse-bouche 5 kinds Isn't it amazing to have 5 different types of amuse-bouche!? And they were so beautifully presented and delicious! We enjoyed each one by picking them up with our hands. Radish Avocado and black olives were used, but I couldn't taste the avocado. Broccoli Sword squid covered with broccoli and finger lime. Strawberry I forgot the details. It seemed to go well with the champagne...Kumquat Crouton and kumquat marmalade were packed in this dish. It felt like eating toast with marmalade spread on it. Pear Japanese potatoes and domestic blue cheese were combined. I forgot the name of the blue cheese even though it was explained to me. I was impressed that the pear was still noticeable despite the strong blue cheese flavor. Fugu and saffron consomme soup This was a soup with no ingredients, just the soup itself. What a simple dish. When I tried it, it reminded me a bit of bisque. This scent is tarragon, right? Rape blossoms with caviar A cake with a salty caviar flavor topped with rape blossoms and plenty of caviar. It was delicious! I was told that the white thing on top was a turnip when I asked. Izumi red clam and flower udo Udo and flower udo are different things. It was flavored with chervil and matched well with the ocean scent of the red clam. Chervil, which is often used as a garnish, took on a leading role here and added elegance to the dish. Fugu rolled in black cabbage, herb butter A typical French dish with the aroma of butter. This dish would also go well with red wine. 3 types of roots Celery, chervil, parsley This dish was the most memorable of the day for me. I think I will never forget it. Parsley and chervil roots, fried celery roots, all served with a sorrel sauce. I was surprised by the sweetness of the chervil root, which was delicious. Beets baked for 4 hours, Comte, almond It was soft and melted in the mouth, with a delicious taste. There were two main dishes, so my wife and I each ordered one. Lamb with black truffle The lamb was from New Zealand. I love lamb, and this dish was just fantastic. 40-day aged beef sirloin from Shiga's famous beef shop, Sakae-ya. It was not greasy at all, and the more you chewed, the more flavorful it became. There were also two desserts. Of course, we each ordered one. Strawberry parfait, white chocolate Lemon and praline souffle Mignardises 4 types Millefeuille Opera Mont Blanc Foret Noire I had a double espresso, and my wife, who can't have caffeine, had herbal tea to savor the aftertaste after the meal. We enjoyed a blissful time savoring delicious food while being soothed by the service of the staff. The only regret was that I forgot to take a picture of the red wine label. Oh! The Cote Rotie was incredibly delicious! I'll make sure not to forget to take pictures next time. Thank you for the wonderful meal.

The service from the hostess was wonderful, with great attention to detail and care! The atmosphere is very cozy (*´ω｀*) The dishes are not too heavy, with a light touch for each course, but overall, there is a satisfying feeling!! Highly recommended for a date (〃ω〃)

This year's Christmas dinner. I'm not Christian, but I celebrate it haha. I went to a restaurant I've been wanting to visit since my previous job. Sinae is a place that offers simple, natural, and essential French cuisine. I always get lost in French menus and take a while to decide what to eat, but this time was no different. The meat was especially delicious! And I couldn't wait to dig into the freshly baked souffle. I also noticed that they were selected for the Laliste 2023! Yeah, it was really good. Thank you for the wonderful meal!

"I had the pleasure of encountering a restaurant that went beyond just impressing me, but truly moved me! The place is called 'SINAE' and it is located just a few minutes' walk from Osaka Metro Kitahama. It's a bit hidden and feels like a cozy hideaway, which adds to its charm. First, I was welcomed in a stylish waiting room on the second floor where I enjoyed a welcome drink. Time seemed to pass by in a unique way, building up excitement for what was to come. The staff then escorted me to a table on the third floor, and I must say, the all-female staff (except for the chef) really added a special touch with their attention to detail and hospitality. I had the opportunity to savor the most delicious dishes that left me in awe. The flavors were exceptional, especially the vegetables which were surprisingly delightful. The presentation of the dishes, the consistency in the tableware, the cleanliness and style of the restaurant, and the impeccable service from the staff all blended together to create an atmosphere where everyone could enjoy a wonderful time. To top it off, the chef personally escorted me back to the first floor at the end of the meal. I was truly impressed by the whole experience at SINAE and have become a fan of Chef Daito. I visited for lunch this time, but I am already looking forward to returning for dinner to enjoy another delightful experience."

This week, just before Christmas, I visited three French restaurants in one week. For the third stop, I left the wine pairing to the sommelier, Mr. Nagaya, who is also a famous figure in the sommelier world. The Christmas menu included: - Amuse-bouche with radish, broccoli, Shodoshima olives, black truffle, and pear - Seafood consommé jelly with smoked caviar, fennel - Lily root barigoule with basil and duck prosciutto - Fried scallops with black truffle tartar sauce - Fugu shirako with cep mushrooms and Yumegata Ranch whey - Black cabbage filled with parsley root and venison, cheese fondue with black truffle - Fuji mountain beets with French Mont d'Or cheese and almonds - Sakae-ya's Omi beef fillet with Bordelaise sauce The beef fillet was cooked perfectly, just like the venison from the previous visit. For dessert, we had Grand Marnier soufflé and a selection of six miniardises: Santa Claus, cookies, mille-feuille, Opera chocolate, chestnut, and Foret Noire. We also took home the popular cheesecake as a souvenir. We had a delicious Christmas meal. Thank you, Mr. Nagaya and Mr. Daito.

Chef Daito has further stepped up and opened a new restaurant. Today, three of us enjoyed a delicious meal at the Chef's Table located in the kitchen. Looking forward to the sommelier Nagaya-san's wine pairing. Today's menu: - Amuse-bouche: Pumpkin (Halloween limited), pear, apple, persimmon, black fig, broccoli - Smoked caviar with fennel - Scallops, foie gras, cep mushrooms - Carabinero prawn with herb butter sauce. You can also choose between red snapper and mussels - Autumn vegetable salad with Yuge Ranch whey - Fried cod milt - Gifu county venison with black fig. The venison, with a taste similar to beef, is cooked perfectly. For those who prefer beef over venison, you can also choose Mr. Shinbo's 40-day aged beef - Grape verrine with creme d'ange. You can also choose chestnut parfait - Cheesecake ice cream, which is also popular as a souvenir - Three types of chocolate. Enjoy with herbal tea. Reservations for the Christmas season in two months are almost full. How about aiming for the New Year? Thank you, Daito-san and Nagaya-san.

I visited "SINAE" in Fushimi-cho, Osaka for the first time and I'm looking forward to trying Chef Ohto's dishes. I enjoyed a drink in the waiting room on the second floor before heading to the Chef's Table on the third floor. The Chef's Table is a separate space in the kitchen with only three seats, making it a discreet option for celebrities or those looking for privacy. Today's menu included various dishes such as chestnut and white shrimp, basil, pear, chicken liver, apple root celery slices, Roquefort cheese, persimmon, pandepis, black fig, foie gras, squid, broccoli finger lime, hair crab with saffron consomme jelly, crab miso mustard sauce, red snapper with lemon juice, poireau onion, shallots, tomato, autumn vegetable salad from Yuge Farm, French Bresse chicken with olive sauce, endive and citrus, black cabbage, grape verrine cream, Danjou pear, muscat grapes, Nagano purple white chocolate, and a selection of three chocolates with coffee. This restaurant has made it onto my list of places to visit again!

Chef Daigoh from Essenciel has finally opened his new restaurant, now called Chinae. The location may be a bit hard to find, but it adds to the cozy hidden gem vibe. Guests are welcomed with a drink in the waiting area before heading to the main dining area. The food is a classic French cuisine with a modern twist, and it is absolutely delicious.

The summer vegetable, sea urchin risotto, scallops, white peach soup menu composition is very satisfying, including the last tea dessert.