Shinwa

Seafood such as prawns and crab with seasonal vegetables. A visually stunning dish.

Enjoy a variety of shark fins such as the popular Yoshikiri shark with soft golden threads and the rich taste of thick, collagen-rich hair deer shark fibers with a firm texture, along with seasonal ingredients.

The distinctive feature of Yamagata beef lies in its taste. The umami of the meat is related to the fat content, with marbling that is finely distributed and sweet. The good melt-in-your-mouth texture is related to the melting point of the fat. It is said that high-quality meat has a low melting point, creating a melting umami. Furthermore, through research on the taste of Yamagata's unique Wagyu beef and feed formulation, the quality of the meat has been further improved.

Whale skin, soft-shelled turtle emperor, sturgeon cartilage, whale song, fish swim bladder, Korean ginseng, spring turmeric. Whale collagen, dried yam, Uyghur pachyderm mushroom, beef Achilles tendon, hairy beef Achilles tendon, dried awabi from Yoshihama, sea cucumber, fish lips, longan, Sakata shark, sea cucumber muscle, Date chicken, Asano pork, dried scallop, sheep liver mushroom, porcini mushroom, summer grass flower, Kinugasa mushroom, Jinhua ham, hairy deer shark fin, deer ear mushroom, goji berry, etc.

Chinese vegetables are carefully selected from safe domestic products and can also be prepared as the main vegetable dish.

Comparison of steamed male and female Shanghai crabs! Enjoy the richness of 'female eggs' and the deep flavor of 'male milt'. Furthermore, savor the umami of crab meat and the sweetness of crab miso with 'W Shanghai crabs'. Indulge in the ultimate umami!

Gelatinous substance from the cheek part of a Sakatazame shark. The collagen content of this precious area, from which only 2 pieces can be obtained from one shark, is about twice that of shark fin!!