Shinon Washoku Senryu

A few months ahead of World Expo 2025 Osaka, on December 19, 2024, the Senryu group inaugurated its new restaurant called Shinon Washoku Senryu, whose name could be translated as "divine blessing on traditional Japanese cuisine."

The venue is located under the rail tracks, at the exit of Umeda’s neighboring JR and Hankyu stations, in the north of Osaka city-center. Although rather popular and noisy, and probably an ideal location for an izakaya pub, the area is now home to an exceptional restaurant, a choice that is undoubtedly a wink to the history of the Kibayashis, the family owning Senryu.

Yasuyuki Kibayashi (2nd generation) indeed built his wealth in managing several izakaya over 50 years. He wished to reunite with a kind of spirituality where gastronomy is a way to (re)connect with the divine and nature in mutual respect. The concept was then implemented by his successor, Yoshinori Kibayashi, who developed a new culinary style: Shinon Washoku whose characteristic is to have been named by a high priest of Ise Jingu, one of the 2 most important Shinto complexes in Japan.

The concept delves into the deepest beliefs of the Japanese civilization, especially the idea that everything in the world is both a deity and a gift from the gods. The restaurant Shinon Washoku Senryu invites its customers to experience mindful eating, to embrace the natural cycle of seasons and to respect life and the sacred.

This spiritual aspect surrounding the restaurant’s cuisine translates into a blessing ceremony at Nishinomiya-jinja, a shrine located between Osaka and Kobe, in Hyogo prefecture. This place of worship is the head-shrine of holy places dedicated to Ebisu, one of the 7 Lucky Gods and the most popular in Japan, associated to fishing, agriculture and successful trade. Customers interested in such ritual can book up to 3 days in advance to attend a purification ceremony at Nishinomiya-jinja, where they will be accompanied by the restaurant’s staff (not available on weekends and matsuri organized at the shrine, such as Toka Ebisu held every year from January 9 to 11).

Dishes that are godly, beautiful and balanced

Plates are garnished with fresh seasonal ingredients, of prime quality. The restaurant strictly selects its suppliers for their Eco-friendly process, with environmental issues, animals and wildlife protection in mind. Consequently, the menu changes each month, presenting new dishes created by an accomplished chef while customers at the counter admire their mastery of cooking. Each plate is carefully prepared, with ingredients arranged beautifully.

The tableware consists of carefully curated regional traditional ceramics: Kiyomizu-yaki, Kutani-yaki, Bizen-yaki and Shigaraki-yaki. Beautiful craft pottery is also available to purchase at the restaurant. The delicate and beautiful kitchen knives engraved by artist Michiko Kubota are part of the wonder of the experience too.

Several traditional dishes are served, alternating meat and fish products:

• Seared wagyu beef;
• Sushi and sashimi made using various fish;
• Grilled or steamed lobster, etc.

Some dishes also display an exquisite Western touch, such as koji marinated foie gras, and seaweed cheese produced by melting and mixing mozzarella, Gouda and emmenthal together with kombu kelp. We recommend pairing the dishes with nihonshu 🍶, as it highlights the flavors of each ingredient, as well as choosing mochi for dessert. The subtle and balanced taste, the varied textures create a wonderful experience for people who love washoku Japanese cuisine.

The restaurant is ornamented with a refined and symbolic decoration, especially through the many references to the 7 Lucky Gods and to the Shinto cult. There are only 18 seats: 4 at the counter and 14 dispatched around 4 tables, for a quasi-private experience. The only hiccup is the bathroom 🛁 located in the adjacent shopping mall. Lastly, international tourists are warmly welcomed by a competent staff, also fluent in English and in Chinese.