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We propose Chinese cuisine that can only be made in the Kansai region, satisfying both the appetite and senses by unraveling the traditional food culture of Kamigata cuisine.


Osaka is considered to be the earliest city to adopt the combination of kelp and broth in its cuisine. The skillful use of kelp and light soy sauce maximizes the flavor of the ingredients and produces a profound taste. This is what Kansai’s unique broth culture is all about. In addition, in China there is a saying, “The cadence of an opera singer is as important as soup to a chef”. The making of soup has been valued since ancient times. Being a Chinese cuisine chef who grew up in Osaka, we were inspired to create a course meal with soup as the primary theme, taking into account the traditional broth culture shared by both countries.




Broth culture and the “soup” of Chinese cuisine

Osaka’s traditional “Shimatsu spirit”

The Osaka people have always attached great importance to the “Shimatsu spirit”. Shimatsu means the beginning and the end of a matter. In terms of cooking, this means using up all the ingredients in the finest way. Each ingredient’s destiny should be fulfilled on the cutting board, therefore, we intend to express the beginning and the end of each ingredient in a creative way. 

The language “粋sui” is used in the logo of our restaurant. The Edo-period word “粋iki” is derived from the aesthetics of subtraction, that is, the removal of unnecessary things. The word “sui” mentioned above has the same meaning as “absorption”, which means that through the influence of the surrounding environment and interaction with people, various ingredients are absorbed to improve oneself, and is a term derived from additive aesthetics.


The outcome of these two opposite aesthetic sensibilities is what we might call “wabi-sabi”. “Wabi” is the aesthetic of cutting down waste to the absolute minimum to create a dignified beauty, and “Sabi” is the aesthetic of the flow of accumulated time to create a faded yet profound flavor. 

We are committed to creating a restaurant where this aesthetic awareness is felt in the cuisine, the vessels, the space and the subtlety of the chef. 

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♦Dry provisions

Based on the traditional technique of Hunan cuisine with its excellent technique of drying food, the chef specializes in dry cooking of seasonal fresh fish including abalones. These homemade dry foods are carefully selected by the chef himself from the market. They are no longer just fresh ingredients of the sea, but also offers a rich taste of maturing and fermentation.

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