Summary: A traditional Japanese cuisine restaurant where you can eat every day without getting tired. The concept focuses on the temperature and aroma of the delicious dishes. They aim to highlight the flavors of the food by serving small portions of various types of dishes. The restaurant offers a cozy and elegant atmosphere with a 12-seat counter where customers can watch the chefs prepare the dishes. The menu includes high-quality ingredients and combinations that showcase the seasonal ingredients and pair well with sake. Ordered Menu: - Chef's Course: ¥14,300 - Salmon and Salmon Roe Rice Dish: A specialty dish from Miyagi Prefecture served in a large pot, featuring fragrant autumn salmon and popping salmon roe. - Tuna Hand Roll Sushi: Hand-rolled sushi with fresh tuna from Miyagi Prefecture. - Bonito and Red Eggplant Tempura: Crispy tempura with flavorful bonito and juicy red eggplant. - Grilled Eel: Charcoal-grilled eel with a crispy texture and a rich flavor, served with a refreshing side of seaweed and cucumber. - Sashimi: Fresh sashimi with sea urchin and horse mackerel from the Goto Islands. - Lotus Root and Sea Urchin Dish: A delicate dish with Hokkaido sea urchin and tender lotus root. - Wagyu Beef and Onion Shabu-Shabu: High-quality Miyazaki beef and sweet onions for a delicious shabu-shabu experience. - Spring Roll: Crispy outside, tender inside with shrimp filling. - Softshell Turtle and Matsutake Mushroom Bowl: A comforting dish with softshell turtle, tofu, matsutake mushroom, and green onions. - Dessert: Figs and Gelato: Gelato made from milk and fresh figs from Osaka, offering a creamy and sweet treat. - Miso Soup: A rich miso soup with asatsuki (a type of herb). Enjoy a luxurious and satisfying dining experience at this restaurant that values the essence of Japanese cuisine.

This is a restaurant with a two-part structure, starting at 6:00 and 8:30. The later time slot at 8:30 is relatively less crowded. There is no menu, not even a drink menu. The only option is the chef's recommended course. Each dish served one after another is carefully prepared and you can enjoy a luxurious feeling without getting tired of it. The chef is also very friendly, making it a recommended place for entertaining or accompanying guests.

A cozy atmosphere inside the restaurant. Sitting comfortably at the counter in a U-shape, watching the cooking while enjoying delicious food. It feels like they put effort into each dish, and as it becomes popular, the ingredients get better and the prices go up. I wish they would add a wine list. Despite the quality, the prices are reasonable, making it an easy-to-visit place. I would like to revisit.

This time we went for a la carte menu after 9 pm!! The atmosphere inside the restaurant is nice with a Japanese-style setting. Perfect for dates or girls' night out. Every dish is incredibly delicious, I couldn't choose a favorite because they were all so good!! I definitely want to visit this restaurant again. ♥

The course was 13,200 yen!? Lately, no matter where I go, the prices for courses are high, so I was surprised by 13,200 yen! Mr. Yumiba, who looks like a bear, seems like he would serve delicious food♪ The Dutch stew was delicious~ It was also nice to have two types of rice. I was completely satisfied at this price♪( ´▽｀)

We visited as usual with two people this time. We sat at the counter and ordered bottled beer. The first dish arrived, featuring Kamo eggplant topped with sea urchin and okra jelly. The flavor of the Kamo eggplant really stood out. Next, we had fried scallops and asparagus with clam broth, which was absolutely delicious. The soup contained conger eel and water shield. For sashimi, we had rockfish and squid. The fried kué was also very tasty. Following that, we had eel and egg hand-rolled sushi-style dish, followed by somen noodles for a palate cleanser. Lastly, we enjoyed tender and delicious wagyu beef with fruit tomato and egg. There were two options for the main course: corn rice and cherry salmon, and rice with Manchurian pepper. Both were delicious.

I was taken to this restaurant by a friend. The young chef served us elaborate dishes. The early dishes were delicate with a subtle flavor from the broth, which some found to be lacking in seasoning. However, the dishes changed drastically from the simmered vegetables onwards. The second half of the meal consisted of two types of rice dishes: cherry salmon and minced duck. We thoroughly enjoyed the meal, including the dessert at the end. It seems they change their menu based on the ingredients available rather than having a set seasonal menu, so I would love to visit again.

OSAKA / Kitashinchi Yumibashinnosuke 【Tabelog】3.52 【Business Hours】18:00-24:00 【Budget】¥15,000~ 【Closed】Sundays and holidays 【Nearest Station】1 minute from Kitashinchi Station, 7 minutes from Umeda Station 【Address】7F Matsuki Kousan Building, 1-5-21 Sonezaki Shinchi, Kita-ku, Osaka, Osaka 【Phone Number】06-4400-9780 I was invited by my friend Gen to this restaurant that I had been wanting to go to. 😊 - Warbler bird thief and green pea chawanmushi - Corn sesame tofu spring rolls - Sea urchin caviar egg rice - Soup - Aburame and bamboo shoot osuimono - Sashimi of Okinawa bluefin tuna, bird thief, and shrimp - Whale sashimi with watercress - Ozaki beef shoulder loin - Fruit tomato and mozuku vinegar - Soft-shelled turtle somen - 2 types of rice for the end of the meal - Cherry trout mixed rice - Ozaki beef bowl - Aosa miso soup - Strawberry daifuku All of this, along with drinks, came to ¥18,000 ✨ The cost performance in Kitashinchi is amazing ✨ The beef bowl and whale sashimi were especially delicious. I took home the leftover rice for the end of the meal. I want to go again sometime. ✨

There is a shop on the 7th floor of a mixed-use building in Kitashinchi. We made a reservation and visited with two people. There is a counter in the shape of the letter "コ" with about 12 seats. The shop is run by the owner and the female owner. We started with a toast with beer. The first dish was Seigoin Daikon with a sauce of rapeseed leaves. Next was Matsuba Crab, which was easy to eat with the meat loosened. This was delicious. The third dish was Taro with powder of karasumi. We switched to sake around this time. Next was a bowl of grilled Kajiki tuna. It was topped with white hair onion, giving it a unique flavor. After that, we had a dish of fugu sashimi with ponzu sauce. It was delicious with the shirako (milt). Next was fried fugu. Finally, we had duck meatball hotpot. Two types of rice dishes were served: Kinmedai (golden eye snapper) cooked rice and oyster rice. Both were delicious.

Two types of rice dishes that rice lovers will adore♪ Oyster rice, with a rich buttery flavor that was so delicious I had seconds. Despite being a young chef, he maintained a perfect atmosphere while dining, not talking too much. The menu was full of variety, with dishes like fugu with Shirako ponzu, crab, Kawachi duck, Ozaki beef, bluefin tuna, and taro tempura that was perfectly crispy and delicious. I would love to visit this restaurant again♪

Kitashinchi: Osaka Kitashinchi Yumiba Shinnosuke I went to the à la carte menu at 9:00 p.m. in September and it was delicious, so this time I went for the course menu. Yumiba-san remembered me, which made me happy. Omakase course ¥13,200 - Gensuke Daikon, Sekogani Ankake - Cod milt, brown rice tempura - Fugu soup with fugu scraps and vegetables - Fugu, boiled fugu liver - Shimaji from the Goto Islands - Mie eel - Shrimp potato (dipped in dashi) with karasumi and dashi powder - Ozaki beef shoulder loin, charcoal-grilled - Oyster rice - Chicken rice - Fruit Additional: - Ajidon - Eel bowl The flavors were gentle yet incredibly delicious from the first dish! The shimaji was so tasty that I wanted more, and when I thought about it, they said, "We can make it into a bowl for you," so I immediately asked for it. They even made me an eel bowl! I was full, so they made the leftover eel bowl into rice balls for me. The buttery oyster rice was flavorful and delicious! This is definitely a place I will revisit. #Kitashinchi Yumiba Shinnosuke #Kitashinchi gourmet #Osaka gourmet #Umeda gourmet #Higashi Umeda gourmet #Nishi Umeda gourmet #Kitashinchi dinner #Osaka dinner #Umeda dinner #Want to connect with foodies #Foodie girls #Osaka travel #Osaka restaurant

The owner, Shinnosuke Yuba, started his training in Osaka right after high school graduation. After 12 years of training, including opening a standing bar in Fukushima and being a head chef at a Japanese restaurant in Kitashinchi, he opened his own restaurant last year under his name. The motto of the restaurant is to prioritize the temperature that best enhances the flavor of the dishes and to deliver the aroma of the ingredients to the customers. The restaurant offers a full-course Japanese meal at a reasonable price, considering the current trends in presentation and design. However, to stand out in Kitashinchi, it may be necessary to reconsider the method of making dashi, utilizing the characteristics of charcoal fire if using it, and adjusting the seasoning to achieve a more sophisticated taste. If focusing on cost performance, it might be more successful to relocate to areas with a younger population like Temma or Fukushima. The clientele in Kitashinchi are discerning, so efforts are needed to succeed. The menu for the day included items such as black fig with miso-marinated cream cheese, charcoal-grilled shrimp with eggplant and chrysanthemum, scallop deep-fried with ginkgo nuts, conger eel and matsutake mushroom soup, tuna and sea bream, salt-grilled saury with grated daikon, watercress, wild boar with small taro, salmon ikura rice, matsutake mushroom minced rice, and dessert. #Kitashinchi Shinnosuke Yuba #Kitashinchi #Japanese cuisine #Cost performance

Kitashinchi: Osaka Kitashinchi Yumibashinnosuke From 9:00 pm, it becomes a la carte here. Finally made it! The staff at the restaurant are so kind, it's already a repeat visit for me. What we ordered: - Sukiyaki-style beef bowl x2 - Fried chicken x2 - Bite-sized gyoza - Ginkgo nuts - Rolled omelette - Rolled omelette sandwich - Fig and white sesame salad - Beef cutlet sandwich - Potato salad - Snapping turtle ramen Starting from the swordtip squid with grilled eggplant and dashi jelly, everything was delicious and there was no disappointment. The sukiyaki-style beef bowl with egg goes perfectly with the rice. We had quite a few drinks, including alcohol and soft drinks, and the total bill came to around ¥14,000. Next time, we'll try the course menu! #Kitashinchi Yumibashinnosuke #Kitashinchi gourmet #Kitashinchi dinner #Umeda gourmet #Umeda dinner #Higashi Umeda gourmet #Higashi Umeda dinner #Osaka gourmet #Osaka dinner #Foodstagram #Gourmetstagram #Want to connect with gourmet lovers #Gourmet girls

Modestly speaking, it's amazing♥ I've been curious about Yuba Shinnoyu in Kitashinchi for a while now⋆☽︎︎·̩͙ This restaurant opened on July 21st last year and usually offers courses, but did you know that you can enjoy a la carte dishes from 9:00 PM?·͜·✧︎*。The course costs 13,200 yen, and I really want to try it, but this time I decided to indulge in my favorite dishes as much as I want (｡•̀ᴗ-)و ̑̑✧ And they also have special dishes only available at this time♥♥ - Beef Cutlet Sandwich 3000 yen - One Bite Gyoza 500 yen - Rolled Omelette with Dashi 500 yen - Fried Chicken 200 yen - Gyudon (Beef Bowl) 1,000 yen - Gyu-sara (Beef Dish) 900 yen My personal top 3 favorites are: 1st place: Beef Cutlet Sandwich 2nd place: Gyudon 3rd place: Rolled Omelette with Dashi From 9:00 PM, I was worried about gaining weight, but it was worth it!! To put it modestly, all the dishes were so delicious that I couldn't help but make a reservation for the course and leave( ᐙ و(و♪/// I can't wait for next monthーーーーーー♥ #Yui-chan's recommended gourmet♡ This will become a difficult-to-reserve restaurant, so be sure to check it out( •ω- )☆

#FoodMeeting #Kitashinchi #ShinnosukeYumibashi @kitashinchi_yumibashinnosuke I heard that they opened independently from OoKura, so I decided to check it out. The spacious counter surrounds the kitchen. The omakase course is 13,200 yen. First, the sliced raw squid was delicious, with the top half grilled and the bottom half raw, with a savory and tangy miso base. Next was a dish with a temperature difference that didn't quite suit my taste. The soft bitterness and ginger flavor of the stewed softshell turtle with Tohoku mountain vegetables were irresistible. The steamed white sweetfish and dancing mushrooms had a delicate flavor. The bonito and seaweed soy sauce from Wakayama was outstandingly delicious. The karage chicken from Kyue and the conger eel from Awaji with marinated tomatoes and corn paste were also delightful. It's a place where I feel like I want to eat there every day, with a traditional Japanese cuisine that makes my head shake in approval. As I was leaving the restaurant, I commented that it has gotten bigger than during the OoKura era. Standing next to the chef, I felt slender in comparison, but don't worry, I'm a fan of bold flavors, and this place did not disappoint. Truly a taste that I want to enjoy every day! You can feel the determination in the restaurant's name. Thank you for the feast. #KitashinchiGourmet #TraditionalJapaneseCuisine #WantToConnectWithPeopleWhoLoveDeliciousFood #AdachiTabelogRating 3.9

I had the pleasure of dining with the head chef twice at a famous yakitori restaurant, and I heard that the game dishes were delicious, so I really wanted to visit this restaurant. The private party at a kaiseki restaurant in Kitashinchi was very reasonable at ¥12,000 per course. Every dish was delicious and I already want to go back! Thank you for asking about my wine preferences.

Oysters and champagne actually go well together. I enjoyed a wonderful oyster course paired with Louis Roederer and Lanson champagne. Chef Shin'nosuke Yumiba's dishes are all fantastic. The balance is perfect! And his gentle demeanor and kind smile are so comforting. Normally, the course is priced at 12,000 yen, but in Shinchi, you get this quality of food at a great price! Plus, they always use Ozaki beef for their meat dishes. And at this event, we even got to enjoy Cristal, all for a total of 22,000 yen... It was a fantastic special event. To be able to eat delicious food in generous portions at this price is amazing. I will definitely visit again. Thank you. Samurai oyster and seaweed soup, one-year-aged fugu shirako tempura, caviar, steamed oysters with white ponzu jelly and perilla, seared amberjack with ponzu and scallions, onion miso and kumquat, oyster kakiage sandwich, sunomono with fukinotou miso, oysters and Ozaki beef shoulder loin sukiyaki, oyster butter rice, oyster kakiage curry, strawberry parfait.

My favorite place in Kitashinchi, this restaurant offers a special menu of game dishes that are fun and delicious. - Miso soup made with wild boar bones - Kawachi duck prosciutto - Ozaki beef cutlet sandwich - Olong duck and Kadoma lotus root - Black vinegar marinated wild boar - Red eggplant from Kumamoto - Hiroshima wild boar sukiyaki - Shabu-shabu of Tsukinowa bear and Anaguma bear Winter is definitely the best time for game dishes!

Opened on July 21, 2021 in Kita-Shinchi, Osaka, the Kappo restaurant "Kitashinchi Yumiba Shinnosuke" is run by the owner Shinnosuke Yumiba, born in Heisei 2. From a young age, he aspired to be a chef and trained in Osaka, working as a head chef at various Kappo restaurants before branching out on his own. The restaurant features a counter in a U-shape layout, with the kitchen close to the seats, creating a lively atmosphere. The meal starts with a hearty blowfish soup, followed by seared blowfish fin that warms the stomach with its fragrant aroma. The blowfish milt tempura is crispy on the outside with a creamy texture inside, highlighting the contrast in textures and the richness of the milt. The flavorful blowfish combined with rich ankimo is a delight, and the meal concludes with a gentle balance of bitterness, sweetness, and aroma in a hot pot rice dish with seri and Negi from Shimotsuma. Considering its location in Kita-Shinchi, the omakase course priced at 13,200 yen is reasonably priced for the high-quality ingredients and the thoughtful combination of flavors. Since the owner is still young and running the restaurant alone, it may be beneficial to consider adding more staff. Overall, it was a pleasant dining experience, and I look forward to seeing how the restaurant evolves in the future!

Opened in July 2021, this young 31-year-old chef at Ponshuya in Ookura has a welcoming and cozy atmosphere, and looks like they can cook up delicious dishes. Some of the menu items include: Hokkaido cod milt with Kumamoto eggplant sauce, salmon roe rice bowl, Goto Islands rockfish with green onions, charcoal-grilled bonito with onion miso, scallops grilled with seaweed, ginkgo nuts with Yamaguchi blackthroat fish and Kujo green onions, fried Yamagata Jyugoeemon potatoes with tiger prawns and squid ink, charcoal-grilled Ozaki beef with egg yolk soy sauce, clam and simmered noodles with seaweed, Ozaki beef curry, black fig, white miso and cheese ice cream with shaved chestnuts.

I recently had a private dining experience at this newly opened restaurant. The full open kitchen counter seats allowed us to enjoy our meal while watching the chefs in action. The dishes, made with seasonal ingredients, were all delicately and gently flavored, making both my stomach and heart warm. From the freshly cut conger eel and matsutake mushroom soup to the seared bonito tataki, each dish left me excited to see what would come next. I thoroughly enjoyed the meal and found it so delicious that I could eat it every day without getting tired of it!