Shunmi Shin-Urayasu-Tei

The interior is a bright and open space, characterized by an interior that conveys the warmth of wood. There are counter seats by the window, allowing diners to enjoy their meals while taking in the view outside. Table seating is also available, making it suitable for families and groups. In a quiet atmosphere, guests can leisurely enjoy seasonal Japanese cuisine.

The head chef of Shunmi Shin-Urayasu, Katsuyuki Yoshimoto, learned the basics of Japanese cuisine at a hotel in Okinawa and then gained experience at hotels and Japanese restaurants in Tokyo. With approximately 35 years of experience, he became the head chef when the restaurant opened in 2018. Yoshimoto is particular about dashi and the preparation of ingredients, practicing cooking methods that do not skimp on effort. He also offers a children's menu for families and provides dishes that consider the elderly, and with private rooms available, the restaurant is used for celebrations and memorial services.

He learned the basics of Japanese cuisine at a hotel in Okinawa and then gained experience at hotels and Japanese restaurants in Tokyo. With about 35 years of experience, he became the head chef when the restaurant opened in 2018. Mr. Yoshimoto is particular about dashi and the preparation of ingredients, practicing a cooking method that does not skimp on effort.