SINAE

The name 'Sinae' derives from the first letters of the restaurant's guiding principles: simple, natural, and essence. Situated in Fushimimachi, Osaka, the modern French restaurant marks a significant evolution from its former identity as Essin Ciel. Chef Kazuhiko Daito's decision to shift the dining setup from counter to table seating was intentional; now, his French haute cuisine is to be enjoyed over close-knit conversations. The culinary journey typically begins with some sort of season-inspired amuse-bouche. The use of expansive, white plates is a recurring theme and allows free reign for Daito to play with the food’s colors, textures and shapes. His expertise shines through his application of classic French techniques to Japan-grown ingredients. Examples include Omi beef tartare; red snapper risotto; a concoction of sea urchin from Awaji Island and caviar; and Kumamoto pork shoulder loin. Each dish is a celebration of the local seasonal bounty. Occasionally, Daito steps out of the kitchen to provide a detailed, personal explanation of the dish. With something new to discover in each bite, it's best to savor the meal slowly.