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. The dining setup has shifted from counter to table seating to allow guests to converse over meticulously plated meals. 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.