English
Shinzembi
Nagoya
Chinese
Shinzembi Description
Located adjacent to the vibrant district of Sakae in Nagoya, Shinzembi is a hidden gem that has quickly become a popular destination for lovers of Sichuan cuisine. The restaurant is the brainchild of Chef Yoshiyuki Kawai, who honed his skills at renowned Sichuan restaurants such as 'Chinese Sichuan Cuisine Tohoen' and 'Sichuan Restaurant.' With a deep understanding of the flavors and techniques of Sichuan cuisine, Chef Kawai has created a menu that showcases his mastery of the cuisine while incorporating the seasonal flavors of Japan.
What sets Shinzembi apart from other dining establishments is its innovative approach to Sichuan cuisine. Chef Kawai deconstructs and reconstructs traditional Sichuan dishes, infusing them with a modern twist that is both approachable and exciting. The result is a menu that offers a harmonious blend of familiar flavors and new culinary experiences. Guests can indulge in the restaurant's omakase course, where they can savor a variety of dishes that highlight the unique flavors and textures of Sichuan cuisine.
The restaurant itself exudes a refined and sophisticated ambiance, with its sleek and modern decor. The attentive and knowledgeable staff provide impeccable service, ensuring that every dining experience at Shinzembi is memorable. Whether you're a fan of Sichuan cuisine or looking to embark on a culinary adventure, Shinzembi is a must-visit destination for food enthusiasts in Nagoya.
What sets Shinzembi apart from other dining establishments is its innovative approach to Sichuan cuisine. Chef Kawai deconstructs and reconstructs traditional Sichuan dishes, infusing them with a modern twist that is both approachable and exciting. The result is a menu that offers a harmonious blend of familiar flavors and new culinary experiences. Guests can indulge in the restaurant's omakase course, where they can savor a variety of dishes that highlight the unique flavors and textures of Sichuan cuisine.
The restaurant itself exudes a refined and sophisticated ambiance, with its sleek and modern decor. The attentive and knowledgeable staff provide impeccable service, ensuring that every dining experience at Shinzembi is memorable. Whether you're a fan of Sichuan cuisine or looking to embark on a culinary adventure, Shinzembi is a must-visit destination for food enthusiasts in Nagoya.
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Shinzembi Overview
Access
Save on your next Japan trip with discounted train travel using the JR Pass!
5 minute walk from Takaoka Station
Operating Hours
Sun: 6:30PM-9:00PM
Mon: Closed
Tue: 6:30PM-9:00PM
Wed: 6:30PM-9:00PM
Thur: 6:30PM-9:00PM
Fri: 6:30PM-9:00PM
Sat: 6:30PM-9:00PM
Mon: Closed
Tue: 6:30PM-9:00PM
Wed: 6:30PM-9:00PM
Thur: 6:30PM-9:00PM
Fri: 6:30PM-9:00PM
Sat: 6:30PM-9:00PM
Payment Methods
Cash, Visa, Master Card, AMEX, Diners Club, JCB
Restaurant Features
Reservations Accepted
Wine List
Non-smoking
Shinzembi Reviews
Shinzembi Google Average Rating
4.7
5
Google
I finally made my first visit to Masami, who I had always wanted to visit.
My wife and I visited here.
The couple's impressions → I think the food in Nagoya is by far the most delicious.
It is a gentle dish that is similar to Japanese cuisine while maintaining the Sichuan base, and is surprisingly light despite being filling.
This is a wonderful restaurant where everyone, including the chef, is full of hospitality.
Unfortunately it is difficult to make reservations.
The chef is said to be particular about the soup, and the hot spring water is excellent. I felt the depth of the flavor, the subtle sourness, and the bitterness behind it.
I'm not a critic, so I won't comment on each dish individually, but I enjoyed the aroma of the other dishes, and the ingredients, as well as the bean paste and sauce, were extremely delicious.
Although it is a high-priced restaurant in Nagoya, it is understandable that it is difficult to make reservations for the night.
We will contact you again when we have a reservation.
Thank you for the meal.
My wife and I visited here.
The couple's impressions → I think the food in Nagoya is by far the most delicious.
It is a gentle dish that is similar to Japanese cuisine while maintaining the Sichuan base, and is surprisingly light despite being filling.
This is a wonderful restaurant where everyone, including the chef, is full of hospitality.
Unfortunately it is difficult to make reservations.
The chef is said to be particular about the soup, and the hot spring water is excellent. I felt the depth of the flavor, the subtle sourness, and the bitterness behind it.
I'm not a critic, so I won't comment on each dish individually, but I enjoyed the aroma of the other dishes, and the ingredients, as well as the bean paste and sauce, were extremely delicious.
Although it is a high-priced restaurant in Nagoya, it is understandable that it is difficult to make reservations for the night.
We will contact you again when we have a reservation.
Thank you for the meal.
5
Google
[Check Point]
■A difficult-to-reservation restaurant known as Nagoya's No. 1 Chinese restaurant
■Course duration: 2 and a half hours
Mazenmi, a Chinese restaurant in Nagoya that is so delicious that you would want to go there first if you were invited, is difficult to reserve.
Located 5 minutes walk from Takatake Station. Takatake has a lot of really good shops.
The building is on the 2nd floor of a modern gray building, so if you go up the stairs in the second photo, you will see an entrance with no signboard.
The staff will be waiting in front of the store before the scheduled time.
The interior is a calm, sophisticated and clean space with 10 seats and an L-shaped counter with 2 seats, making it quite spacious.
Chef Yoshiyuki Kawai trained at China Sichuan Hotel Toukagen in Kumamoto and Sutsang Restaurant Chin Nagoya, and served as the head chef of Sichuan Restaurant Nagoya, which opened in 2020 and is currently a restaurant that is difficult to book.
Combining Sichuan cuisine with Japanese ingredients and Japanese sensibilities, we elevate it to high-class Chinese cuisine that is delicious and easy to enjoy.
All the staff, including the chef, are very hospitable and the space is comfortable.
The hot water dishes, the bean paste and the sauce were delicious, and it was my favorite Chinese food.
The menu we received is as follows.
■Cooking soup
The top-class soup is above the top of the hot spring bath.
We started with the best soup, which was made with Jinka ham, parent chicken, and minced pork shins, and had a wonderful aroma, richness, and aged aroma.
■Kagoshima bamboo shoots, jellyfish and green onion with green onion pepper oil
Cook the bamboo shoots with Japanese pepper and hot water, then grill. It's crunchy and fragrant, with a nice numbing sensation from the Japanese pepper and a nice texture from the jellyfish.
■Miyazaki roasted sirloin, moonlight lily root, garlic sauce, Sanseki seri and cashew nuts
The sirloin has a melt-in-your-mouth texture and is roasted. It goes perfectly with the sweet and spicy garlic sauce. Lily bulbs are sweet and fluffy.
■Fried Fugu, Japanese pepper salt
It retains water and is juicy, moist and fluffy. Good elasticity and flavor.
■12 kinds of steamed soups
A steamed soup packed with high-quality ingredients such as Kinka ham, sea mouse, shark fin, star scallop, green onion, ginger, and abalone.
The soup is quite thick and full-bodied and has great flavor.
■Stir-fried spiny lobster and yellow crab, Teochew chili pepper oil and XO sauce
The aroma and sweetness of the shrimp and the texture of the yellow crab are also good. The seasoning is really delicious.
■Kesennuma Mouka shark shark fin
The caudal fin of the moka shark, which has thick and gelatinous fibers, is served in a rich and rich hot water-based soup. The soup is really delicious.
■Risotto, fava beans and green onions
Pour over the remaining soup and serve with risotto.
■Peking duck
The fatty, juicy, crispy duck with chewy skin is genius. The tapioca squash makes it chewy and moist. The miso is delicious, and the addition of red daikon radish instead of cucumber gives it a great texture and flavor.
■Tondabayashi shrimp sweet potato and Matsuba crab filling
Steamy shrimp, crab meat, and flavorful crab filling with soup stock.
■Mabo tofu and rice
Mapo tofu has a good flavor that is neither too numb nor too spicy, with just the right amount of Japanese pepper and chili pepper. This goes well with rice.
■Chicken salt ramen
A super clear and flavorful soup made with stock made from chicken breasts and thighs and only salt.
In addition, the ultra-low water content noodles with a water content of 26% have a good wheat aroma and go well with the soup.
■Almond tofu, Qimen black tea
The course ended with the elegant flavor of almond tofu and Keeman black tea, one of the world's top three black teas.
Omakase course
■Cooking soup
■Kagoshima bamboo shoots, jellyfish and green onion with green onion pepper oil
■Miyazaki roasted sirloin, moonlight lily root, garlic sauce, Sanseki seri and cashew nuts
■Fried Fugu, Japanese pepper salt
■12 kinds of steamed soups
■Stir-fried spiny lobster and yellow crab, Teochew chili pepper oil and XO sauce
■Kesennuma Mouka shark shark fin
■Risotto, fava beans and green onions
■Peking duck
■Tondabayashi shrimp sweet potato and Matsuba crab filling
■Mabo tofu and rice
■Chicken salt ramen
■Almond tofu
■Qimen black tea
◆I would appreciate it if you could save it as a reference◆
_________________
instagram: 66shuki
Twitter: 66shuki
TikTok : 66shuki
_________________
■A difficult-to-reservation restaurant known as Nagoya's No. 1 Chinese restaurant
■Course duration: 2 and a half hours
Mazenmi, a Chinese restaurant in Nagoya that is so delicious that you would want to go there first if you were invited, is difficult to reserve.
Located 5 minutes walk from Takatake Station. Takatake has a lot of really good shops.
The building is on the 2nd floor of a modern gray building, so if you go up the stairs in the second photo, you will see an entrance with no signboard.
The staff will be waiting in front of the store before the scheduled time.
The interior is a calm, sophisticated and clean space with 10 seats and an L-shaped counter with 2 seats, making it quite spacious.
Chef Yoshiyuki Kawai trained at China Sichuan Hotel Toukagen in Kumamoto and Sutsang Restaurant Chin Nagoya, and served as the head chef of Sichuan Restaurant Nagoya, which opened in 2020 and is currently a restaurant that is difficult to book.
Combining Sichuan cuisine with Japanese ingredients and Japanese sensibilities, we elevate it to high-class Chinese cuisine that is delicious and easy to enjoy.
All the staff, including the chef, are very hospitable and the space is comfortable.
The hot water dishes, the bean paste and the sauce were delicious, and it was my favorite Chinese food.
The menu we received is as follows.
■Cooking soup
The top-class soup is above the top of the hot spring bath.
We started with the best soup, which was made with Jinka ham, parent chicken, and minced pork shins, and had a wonderful aroma, richness, and aged aroma.
■Kagoshima bamboo shoots, jellyfish and green onion with green onion pepper oil
Cook the bamboo shoots with Japanese pepper and hot water, then grill. It's crunchy and fragrant, with a nice numbing sensation from the Japanese pepper and a nice texture from the jellyfish.
■Miyazaki roasted sirloin, moonlight lily root, garlic sauce, Sanseki seri and cashew nuts
The sirloin has a melt-in-your-mouth texture and is roasted. It goes perfectly with the sweet and spicy garlic sauce. Lily bulbs are sweet and fluffy.
■Fried Fugu, Japanese pepper salt
It retains water and is juicy, moist and fluffy. Good elasticity and flavor.
■12 kinds of steamed soups
A steamed soup packed with high-quality ingredients such as Kinka ham, sea mouse, shark fin, star scallop, green onion, ginger, and abalone.
The soup is quite thick and full-bodied and has great flavor.
■Stir-fried spiny lobster and yellow crab, Teochew chili pepper oil and XO sauce
The aroma and sweetness of the shrimp and the texture of the yellow crab are also good. The seasoning is really delicious.
■Kesennuma Mouka shark shark fin
The caudal fin of the moka shark, which has thick and gelatinous fibers, is served in a rich and rich hot water-based soup. The soup is really delicious.
■Risotto, fava beans and green onions
Pour over the remaining soup and serve with risotto.
■Peking duck
The fatty, juicy, crispy duck with chewy skin is genius. The tapioca squash makes it chewy and moist. The miso is delicious, and the addition of red daikon radish instead of cucumber gives it a great texture and flavor.
■Tondabayashi shrimp sweet potato and Matsuba crab filling
Steamy shrimp, crab meat, and flavorful crab filling with soup stock.
■Mabo tofu and rice
Mapo tofu has a good flavor that is neither too numb nor too spicy, with just the right amount of Japanese pepper and chili pepper. This goes well with rice.
■Chicken salt ramen
A super clear and flavorful soup made with stock made from chicken breasts and thighs and only salt.
In addition, the ultra-low water content noodles with a water content of 26% have a good wheat aroma and go well with the soup.
■Almond tofu, Qimen black tea
The course ended with the elegant flavor of almond tofu and Keeman black tea, one of the world's top three black teas.
Omakase course
■Cooking soup
■Kagoshima bamboo shoots, jellyfish and green onion with green onion pepper oil
■Miyazaki roasted sirloin, moonlight lily root, garlic sauce, Sanseki seri and cashew nuts
■Fried Fugu, Japanese pepper salt
■12 kinds of steamed soups
■Stir-fried spiny lobster and yellow crab, Teochew chili pepper oil and XO sauce
■Kesennuma Mouka shark shark fin
■Risotto, fava beans and green onions
■Peking duck
■Tondabayashi shrimp sweet potato and Matsuba crab filling
■Mabo tofu and rice
■Chicken salt ramen
■Almond tofu
■Qimen black tea
◆I would appreciate it if you could save it as a reference◆
_________________
instagram: 66shuki
Twitter: 66shuki
TikTok : 66shuki
_________________
5
Google
This restaurant is also owned by a former Sichuan Hotel chef. Sichuan Hotel is amazing lol
I felt the same feeling I had at Sugabo. They provide us with dishes that are made with good ingredients and that can be enjoyed 100% intact.
I feel like it was made to go well with the Chinese version of this & wine. Overall, I was more satisfied with this one.
Although reservations are no longer available for this restaurant, I highly recommend it if you have the chance.
I felt the same feeling I had at Sugabo. They provide us with dishes that are made with good ingredients and that can be enjoyed 100% intact.
I feel like it was made to go well with the Chinese version of this & wine. Overall, I was more satisfied with this one.
Although reservations are no longer available for this restaurant, I highly recommend it if you have the chance.
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