Shinchi Yamamoto
Osaka, Japan
⭐1 Star
The Experience
From Michelin Guide
The chef treats his guests to seasonal cuisine of unstinting luxury. The feast begins with bamboo shoots, sweetfish, matsutake mushrooms and crab, representing the four seasons. The spectacle of the kitchen from the counter captivates the heart. For soup dishes, the basic soup stock is drawn directly before the customer. Items grilled on the charcoal brazier or cooked in pots are likewise prepared in view of the customer. Arrangements are simple, to give the ingredients top billing.
Unique Things
From Visitor Experiences
Seasonal Cuisine Representing Four Seasons with Live Kitchen Preparation
Shinchi Yamamoto offers a feast beginning with bamboo shoots, sweetfish, matsutake mushrooms, and crab, symbolizing the four seasons. The kitchen spectacle is part of the dining experience, with soup stock drawn and dishes grilled or cooked in pots directly before the customer at the counter, emphasizing simplicity to highlight ingredient quality.Exclusive One Seating Per Day with Handmade Dishes and Meticulous Preparation
The restaurant serves only one seating per day, making reservations highly sought after. Every dish is handmade, with exceptional care such as meticulous deboning of eel to ensure a bone-free experience. The chefs start preparation early in the morning, showcasing dedication and craftsmanship.Modern Kaiseki in a Stylish Setting Combining Traditional Kyoto Touches
Located inside the upscale Rise Hotel in Osaka, Shinchi Yamamoto blends modern kaiseki craftsmanship with traditional Kyoto style elements. The house-recipe dashi stock and beautifully constructed “hassun” seasonal platter exemplify the restaurant's balance of contemporary and centuries-old Japanese culinary tradition.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Shinchi Yamamoto in Osaka are:
Bamboo shoots: Representing the freshness of spring, these are often used as a seasonal starter, highlighting the natural flavors with minimal seasoning to emphasize purity.
Sweetfish (Ayu): A prized seasonal fish symbolizing summer, typically prepared grilled over charcoal to bring out its delicate, sweet flavor.
Matsutake mushrooms: A highly valued autumn ingredient, known for its distinct aroma and umami, often served simply to showcase its quality and seasonality.
Crab: Used to represent winter, crab is featured in luxurious preparations that emphasize its sweetness and texture, often in soups or as a centerpiece ingredient.
Miyazaki beef: A premium wagyu beef from Miyazaki Prefecture, used in signature dishes to provide rich, tender, and flavorful meat, reflecting the chef’s commitment to quality ingredients.
These ingredients are carefully selected to reflect the changing seasons and are prepared with meticulous attention to detail, often cooked or finished in front of guests to highlight their freshness and quality. The cooking style is simple yet elegant, aiming to give the ingredients top billing without overwhelming them.
Menu & Pricing
Current Offerings & Prices
Shinchi Yamamoto Menu Summary
Tasting Menu (Chef's Choice Course)
- ¥38,500 per person
- 8-course menu featuring seasonal ingredients and beautiful broth
Sample Dishes
- Matsutake soup
- Luxurious sukiyaki with matsutake
- Walnut tofu
- Miyazaki beef sukiyaki with matsutake
- Dessert of figs, pears, and chestnut porridge
Other Options
- Reservations required for dinner service only
- Located on the 1st floor of the Rise Hotel Osaka Kitashinchi