Shinshin, a good fish and vegetable restaurant

Our carpaccio features three different types of fish served one slice each. To ensure you enjoy the best flavor using the best technique based on the day's fish varieties and conditions, we recommend one plate per person.

Using cornmeal polenta for the batter to enhance the crunchiness!

A soft-boiled egg that has been cold-smoked is placed on top of the mentaiko potato salad!!

A classic dish of plump angel shrimp and mushrooms

Mentaiko boom!! It goes well with white wine, beer, sake, anything◎◎

A dish of four types of domestic offal braised in red miso and tomato sauce, perfect with both wine and sake.

Please choose from salt, anchovy butter, oriental, or sake lees cream.

Our homemade béchamel sauce is combined with white miso and finished with an abundant amount of crab. Served with a sauce made from sweet shrimp.

Quickly finished with a generous amount of olive oil, the rich liver sauce is delicious even when spread on a baguette.

A plate based on 5 to 8 types of leafy vegetables with a variety of fresh vegetables. Dressings available: 4 types - sesame miso, spicy nut salt, French, balsamic vinaigrette.

A seafood-rich salad based on French dressing

A hearty salad with homemade low-temperature chicken ham, roast beef, and avocado.

A lightly sour pickle based on a diluted bonito broth, infused with the aroma of dill, making it easy to eat and refreshing.

An assortment of freshly sliced prosciutto and salami

※Marinated with garlic and oregano.

A dish that pairs well with both sake and wine.

Juicy and overflowing with plenty of escargot butter

※It is sliced into 4 pieces

1 type: 400 yen, 2 types: 700 yen, 3 types: 900 yen, 4 types: 1300 yen, 5 types: 1500 yen. Please refer to the separate sheet for the available cheeses.

A dish created after much trial and error with the owner from Okayama.

Mild flavor topped with a creamy egg on shrimp rice

※A dish made from scratch using homemade broth. Finished with salmon roe and sea urchin for an enticing touch. (The paella is made from raw rice, so please allow about 30 minutes for preparation!)

※Rich in flavor with plenty of squid! Beware of your teeth!! (The paella is made from raw rice, so it will take about 30 minutes!)

※A pasta for spicy food fans! Of course, it can also be made with a milder spice level.

This pasta uses plenty of karasumi (dried mullet roe) and is made with slightly thinner pasta, allowing the pasta and sauce to blend together, creating a delicious sense of unity.

A rich tomato cream sauce made with three large red shrimp, enhanced with homemade American sauce made from sweet shrimp for an even stronger shrimp flavor.

A dish topped with plenty of fish roe on sashimi-grade seafood. A must-try for roe lovers!

Swordfish prepared in a meunière style with a Japanese-style sauce that pairs well with white wine and sake!!

Whole fresh fish delivered directly from the market, roasted with herbs

We have finished a new Rafute by adding balsamic vinegar, star anise, and cloves along with awamori, soy sauce, and sugar.

A lean Mexican beef sirloin cooked rare, served with potatoes and mustard!

Tenderly simmered spare ribs with a mix of spices and Sichuan pepper for a spicy kick.

From appetizers to main dishes, we offer fresh fish and vegetables, as well as Katsu beef, which you can only taste here, so please check out the recommendations of the day!!

※Please contact the store for pricing.