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A Divine Dining Experience in Osaka Umeda: Shinon Washoku SENRYU
Shinon Washoku SENRYU, a restaurant in Osaka's Umeda district, offers exquisite Japanese cuisine made with osagari - food offerings presented to the deities. We introduce a unique dining experience at Shinon Washoku.
Shinon Washoku SENRYU in Osaka Umeda
Japan’s culinary traditions have long intertwined with spirituality, and a new restaurant in Osaka's Umeda district elevates this connection to extraordinary heights.
Shinon Washoku SENRYU offers Japanese cuisine made with osagariーfood offerings blessed by the deities. This unique dining experience bridges Shinto traditions, seasonal flavors, and a profound connection to nature and the divine.
Read on to learn more about the divine dining experience offered by Shinon Washoku SENRYU.
The Sacred Prelude: Nishinomiya Shrine
Before stepping into the serene ambiance of Shinon Washoku, visitors are encouraged to begin their journey at Nishinomiya Shrine in Kobe—an essential prelude to this sacred culinary adventure.
Nestled in the heart of Kobe, Nishinomiya Shrine is the head shrine among 3,000 dedicated to Ebisu, the Shinto deity of prosperity and bountiful harvests. It’s a site of deep cultural and spiritual significance, attracting over a million visitors annually during the Toka Ebisu Festival.
Picture courtesy of Shinon Washoku SENRYU
Chefs and staff of Shinon Washoku SENRYU visit this shrine monthly, engaging in purification rituals where ingredients, tools, and even their intentions are blessed. Guests may also participate in this ritual, gaining a deeper connection to the essence of the cuisine they are about to enjoy.
Ambience and Rituals at Shinon Washoku
Upon entering Shinon Washoku, you are greeted by a display of ingredients that have been ceremonially blessed at Nishinomiya Shrine.
Also on display are the ritual knives used by the chefs—special tools designed for preparing food for the gods. These knives are uniquely long, enabling the chefs to handle ingredients without physically touching them, ensuring purity.
The knives themselves are works of art, adorned with engravings by Miwako Kubota, Sakai’s only knife engraver. Each knife features motifs such as Ebisu catching a large seabream, symbolizing prosperity and good fortune.
These knives, produced by Aoki Hamono in Sakai, Osaka, are available for viewing and purchase at the restaurant and can even be delivered overseas after purification at Nishinomiya Shrine.
The dining rooms have an aura of tradition and elegance. Each space is adorned with auspicious items, including representations of the Seven Lucky Gods and the handprint of a sumo Yokozuna. These elements create a harmonious environment, blending cultural heritage with modern sophistication.
The Shinon Washoku Course: A Culinary Pilgrimage
As I was seated at Shinon Washoku SENRYU, the anticipation was palpable. This wasn’t just a meal—it was a journey into Japan’s soul, meticulously crafted into eleven unforgettable courses. Here’s a glimpse into the divine dining experience:
Starter
The meal began with an array of intricate bites that paid homage to the restaurant’s reverence for nature and tradition. The duck confit was served in an exquisite Ebisu boat-shaped pottery—a nod to the deity of prosperity.
Beside it, a delicate persimmon with silky tofu puree offered a refreshing contrast. The sea bream sushi was a true highlight, its flavor deepened by the ceremonial blessings at Nishinomiya Shrine.
Completing the plate were wheat bran shaped like a traditional Tawara (straw bag) and marinated burdock root wrapped in grilled eel, each bite steeped in symbolism and artistry.
Soup
The next course brought a steaming bowl of broth, featuring tile fish alongside Matsutake mushrooms. Fresh sudachi citrus and a ribbon of red carrot added bright notes of good luck and prosperity. The balance of flavors was immaculate, each sip a celebration of umami.
Sashimi
Assorted sashimi arrived on a colorful clamshell plate adorned with autumn-colored Japanese maple leaves. The snapper, ceremonially blessed at Nishinomiya Shrine, had its skin parboiled to highlight the texture.
Alongside it, the rich red of tuna and the subtle sweetness of ark shell (akagai) provided a perfect trio, each piece a testament to the chefs’ skill.
Simmered Delights
The simmered course featured sweet fish roe paired with creamy sweet potato and spinach, adorned with a sprig of mountain pepper leaf. The subtle interplay of textures and flavors was delightful.
Grilled Selection
A medley of grilled and cured items followed, each bursting with character. Mackerel cured in miso was a standout, its bold flavor complemented by the delicate prawn and the zesty punch of fresh sudachi.
Black pepper-grilled ox tongue was tender and smoky, balanced with the refreshing bite of myoga and amanaga chili.
Sesame Tofu
Silken sesame tofu took center stage in the next dish, accompanied by crab and a grated daikon soup. The warmth of the broth, the nutty flavor of ginkgo, and the brightness of yuzu zest married together beautifully.
Mochi Three Ways
Mochi was presented in three delightful variations. One was topped with the chef’s own kombu cheese, a savory umami combination.
Another featured rich miso, while the third was coated in a blend of caramelized sugar and soy sauce, creating a perfect balance of sweet and savory. Each bite was a nod to mochi’s history as a sacred food, traditionally offered to the gods.
Pickled Elegance
The pickles course acted as a sophisticated palate cleanser. Koji-cured foie gras was paired with daikon radish and Nozawana turnip leaf, an intricate dish that danced between richness and freshness.
Grilled Wagyu
The wagyu was a masterpiece, grilled to perfection and served with tender zucchini and earthy Eringi mushrooms. Every bite melted in my mouth, a true testament to the quality of the ingredients.
Sushi Finale
An assortment of sushi provided a grand finale to the savory courses. Snapper, tuna, prawn, and scallop came together in a harmonious medley of freshness and flavor, each piece a small, exquisite work of art.
Dessert
The meal concluded with a refreshing apple compote and Shine Muscat grapes. The sweetness was delicate and clean, a perfect end to an extraordinary dining journey.
Throughout the meal, the selection of local sake varieties, thoughtfully curated to complement each dish, enhanced the flavors and added a harmonious layer to the dining experience.
Reservation Details
To embark on this divine culinary journey, reservations can be made online at Shinon Washoku Reservations.
Please note the following:
- Reservations must be made at least three days in advance.
- Guests who reserve in advance can participate in the prayer ritual at Nishinomiya Shrine, with English explanations available at all times.
- Course menus change monthly to reflect the best seasonal ingredients.
- Inform the restaurant of any allergies or dietary restrictions in advance. While accommodations are made where possible, some dietary requirements, such as vegan or religious-based needs, may not be met.
- Prices range from 12,000 yen for the Chef’s Selection to 30,000 yen for the Shinon Washoku Mizuho Course.
A Reflection on Shinon Washoku
Shinon Washoku SENRYU is more than a restaurant; it’s a celebration of life, nature, and tradition. From the ceremonial blessings of the snapper to the intricate mochi trio, every dish tells a story of Japan’s deep spiritual connection with its food.
Dining here is not just about savoring exquisite flavors—it’s about reconnecting with the cycles of life and the divine essence of nature.
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All photos by Chris Mollison
Written by
Photographer and filmmaker working throughout Japan, Australia, and Asia.