Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Nihon Ryouri Shinchaya
(日本料理 新茶家)- Location：
- 奥州市その他
- Categories：
-
- Budget：
-
Specialities
Chef
Chef Yasushi Waga
Food
Natural mushrooms and wild vegetables
Space
A fun room ceremony that changes every month
Set menu
- The number of people
- 2～50名
- The number of people
- 1～50名
懐石料理 おまかせ 20,00012dishes
- The number of people
- 1～50名
Review
-
Review 588casesFollower 463PeoplePick-up reviews
岩手を代表する日本料理屋さんで7代目のお料理をいただく
岩手といえば日本料理新茶家さん 場所は岩手県奥州市 世界遺産の平泉から程近い場所にあります。 お店は現在で7代目。 7代続くお店の今後のプレッシャーは想像するだけで震えますが、、、 現在の大将は若いながら、京都の修行先から戻り、腕をふるっています。 日々、全国各地の名店をまわり、勉強もし...Find out more
2023/07 Visitation
1times
-
Review 3,375casesFollower 5,673People料亭の味がびっしり詰め込まれた折詰弁當…日本料理『新茶家』
3月21日に日本料理『新茶家』さんの七代目亭主である和賀靖公さんがFacebookに「夕方に小さな折詰弁当 少しだけ販売いたします｡後ほどストーリーにて」の投稿を目にし早速に1個予...Find out more
2024/03 Visitation
22times
-
Review 80casesFollower 59PeopleNew Year's dishes
Early in the new year, we enjoyed delicious food and drinks with fun friends. I'll easily ...Find out more
2024/03 Visitation
11times
Restaurant information
Details
| Restaurant name |
Nihon Ryouri Shinchaya
|
|---|---|
| Categories | Japanese Cuisine、Unagi (Freshwater eel) |
| Phone number (for reservation and inquiry)・Inquiry |
0197-35-2025 |
| Reservation Availability |
Reservations Only
2日前までの予約 |
| Address |
岩手県奥州市江刺中町4-1 |
| Transportation |
10 minutes by car from Mizusawa-Esashi Station |
| Opening hours |
|
| Budget |
￥20,000～￥29,999 ￥10,000～￥14,999 |
| Budget（Aggregate of reviews） |
￥15,000～￥19,999￥20,000～￥29,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、AMEX、JCB、Diners） Electronic money Accepted QR code payment Accepted (PayPay) |
| Table money/charge |
税込み価格 サービス料10%別 |
Seats/facilities
| Number of seats |
30 Seats （ Booth 2-8 people, Intermediate 6-20 people, Large hall 20-50 people） |
|---|---|
| Private dining rooms |
OK For 2 people、For 4 people、For 6 people、For 8 people、For 10-20 people、For 20-30 people、Over 30 people All rooms are private rooms, chairs and tables *Reservations for one person can be made in conjunction with other reservations upon consultation. *For tours, ceremonial occasions, and banquets for 30 or more people, please contact us by phone. |
| Private use |
OK Over 50 people、Up to 20 people |
| Non-smoking/smoking |
No smoking at all tables outdoor smoking area |
| Parking lot |
OK |
| Space/facilities |
Stylish space,Comfortable space,Tatami seats |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Particular about Japanese sake (Nihonshu),Particular about Japanese spirits (Shochu),Particular about wine |
|---|---|
| Food |
Particular about vegetable,Particular about fish |
Feature - Related information
| Occasion |
With family/children |Business This occasion is recommended by many people. |
|---|---|
| Location |
Beautiful scenery,Secluded restaurant,House restaurant |
| Service |
(Surprise) Party accommodations,BYOB,Take-out,Delivery |
| With children |
Kids are welcome,Children menu available |
| Dress code |
・Wearing excessive perfume |
| Website | |
| The opening day |
1850.. |
| Remarks |
Vegetarian cuisine available Click here for the video ↓ ↓ ↓ https://youtu.be/G2Cjev978Iw |
Environmental and social initiatives
Reducing Food Waste
・Kombu and bonito flakes used for soup stock are processed into tsukudani. ・Scrap vegetables such as shiitake mushroom stems are dried and reused as umami in ponzu sauce. ・Fish bones are made into grated soup and consumed as a meal or by the local community.
Community Contribution Activities
On an irregular basis, we hold cooking demonstrations at the ``Fudo, Food, Fujin'' event sponsored by OIGEN, a long-established Nanbu ironware company, and classes on how to cook rice in the factory shop's kitchen. We also help elderly farmers with rice planting and harvesting.
Environmental Protection Initiatives
In addition to providing paper straws and paper bags, we have abolished paper coasters and paper advertising flyers. I use coconut detergent.
Information registered with the restaurant is posted here. Please contact the restaurant for more information about the initiative or if you have any questions.
閉じる
ChefChef Yasushi Waga
Born in Oshu, Iwate Prefecture in 1990. After graduating from high school, he decided to go to the Kansai region to do something top-notch. After graduating from Osaka Tsuji Culinary Institute, he learned the basics at Nanzenji Hyotei in Kyoto, and then trained at the Cuisine Ryokan and Auberge Hiiragiya before returning to his hometown. At the age of 27, he was put in charge of cooking, and has developed deep ties with chefs from other genres both inside and outside the prefecture, and is enthusiastic about training and collaboration. It is also fun to see new discoveries and growth every time I visit.
Food Natural mushrooms and wild vegetables
In autumn, they boast natural mushrooms that they have personally collected in the mountains. They have many varieties that are not available in urban markets, such as kotake, amime, borimeki, and sakurashimeji. Of course, matsutake mushrooms are also shipped directly from Iwaizumi, Iwate. In spring (around April and May), the best thing is the natural koshiabura. You can also find natural bracken, taros, and other wild vegetables that are not available in urban areas.
SpaceA fun room ceremony that changes every month
As soon as you enter the front door, a refreshing atmosphere flows through you. I was guided to my room, feeling a little nervous. Not only in the room, but also during the approach, the seasonal decorations create a stylish atmosphere. We want you to experience not only the food but also the beauty of Japan. *All rooms have chair seats