CONTENTS
About SINAE
Concept
SINAE is a French restaurant located in Fushimicho, Chuo-ku, Osaka, helmed by Chef Kazuhiko Daito. The restaurant’s name, “SINAE,” is an acronym derived from “Simple,” “Natural,” and “Essence,” representing the philosophy that guides its cuisine.
Chef Kazuhiko Daito
Chef Kazuhiko Daito refined his skills at prestigious French institutions, including Taillevent and Restaurant Alain Ducasse au Plaza Athénée, overseen by the legendary Alain Ducasse.
After returning to Japan, he was a key member of the opening team for Benoit Tokyo, later becoming its sous-chef. He then served as executive chef at Le Comptoir de Benoit Osaka before launching Essentiel in 2012.
In 2022, the restaurant was relocated and rebranded as SINAE, continuing his pursuit of culinary excellence.
Alain Ducasse: A Legend in French Gastronomy
Originally from Fukuoka, Japan, Chef Daito trained under Alain Ducasse, one of the most celebrated and influential chefs in French gastronomy.
Alain Ducasse holds one of the highest numbers of Michelin stars in history, shaping modern French cuisine with his mastery of ingredient selection, refined techniques, and the pursuit of deep yet simple flavors.
Chef Daito integrates these principles into his own culinary creations, fusing respect for ingredients, the harmony of tradition and innovation, and the refined elegance of French cuisine at SINAE
Le Chocolat Alain Ducasse
Beyond the culinary world, Alain Ducasse also founded his own chocolate brand, Le Chocolat Alain Ducasse.
Using meticulously selected cacao beans sourced from around the world, the brand follows traditional chocolate-making methods. Every step, from roasting the beans to molding the final chocolate, is conducted in Ducasse’s own workshop, ensuring that the essence of cacao is fully preserved.
With its simple yet profoundly rich flavors, this chocolate embodies Ducasse’s culinary philosophy, elevating the art of chocolate-making to the highest standards.
Restaurant Recognition
At SINAE, the beauty of Japanese nature and culture is expressed through delicately plated French cuisine on pristine white tableware.
This dedication to craftsmanship has earned SINAE a Michelin one-star rating and, in 2023, a Special Award from La Liste, an internationally acclaimed French gourmet guide.
Achieving such recognition shortly after relocating is a testament to the restaurant’s exceptional culinary artistry and growing reputation.
Dining Prelude
Waiting & Reception
Guests are first welcomed in the second-floor waiting area, where they can enjoy a welcome drink before being guided to the third-floor dining space.
This pre-dining experience allows guests to unwind in a relaxed atmosphere, heightening anticipation for the meal to come.
Dining Space
The dining area, located on the third floor, is designed in a soft pink color palette, creating an atmosphere of warmth and sophistication. Round tables are arranged with privacy in mind, ensuring a tranquil dining experience.
Additionally, the open kitchen design allows diners to witness the culinary craftsmanship firsthand, offering a deeper appreciation of the cooking process.
With its elegant interior and serene ambiance, this thoughtfully curated space provides a refined setting to indulge in exquisite French gastronomy.
Menu Presentation
An Artistic and Exhilarating Course Menu at SINAE
From the moment the menu is unveiled, excitement begins to build—every dish is a work of art, designed to captivate both visually and gastronomically.
Starter Drink
The meal begins with JOYÉA ORGANIC CHARDONNAY, a French non-alcoholic organic Chardonnay, setting the stage for a refined culinary experience.
Tasting Experience
Four Amuse-Bouches
Ginkgo Nut | Pain d’épices | Mushroom | Onion
The meal opens with four exquisite amuse-bouches, each carefully crafted as finger food. These delicate bites, artfully arranged on the plate, resemble miniature works of art, heightening anticipation for the courses ahead.
Every detail—from ingredient pairings and textures to aromas and flavors—is meticulously orchestrated.
As guests pick up each amuse-bouche with their fingers and savor the delicate flavors, the excitement for the next dish only intensifies.
Kagoshima Scarlet Prawn
Smoked Caviar | Crème de Nage
This dish features Kagoshima Scarlet Prawn, renowned for its delicate sweetness and refined texture. The prawn is prepared using a half-sear technique—one side is briefly seared à la plancha, creating a light caramelization, while the other side remains mi-cuit (half-cooked), preserving its silky, almost translucent texture. This contrast in temperature and texture enhances the natural umami and sweetness of the prawn.
To intensify its flavor, a generous topping of caviar fumé (smoked caviar) is delicately placed over the prawn. The subtle iodized notes of the caviar, combined with its smoky undertones, create a sophisticated depth that lingers on the palate, evolving with each bite.
The dish is finished with crème de nage aux fenouil, a velvety sauce infused with fennel. This classic French poaching emulsion adds a refreshing aniseed fragrance that balances the prawn’s natural richness. A final drizzle of huile vierge (cold-pressed extra virgin oil) ties all the elements together, ensuring a seamless, silky mouthfeel.
With the sweetness of the prawn, the smokiness of the caviar, and the delicate aroma of fennel in perfect harmony, this dish is an ode to the art of precision and restraint—a moment of pure culinary excellence that sets the tone for the courses to follow.
Senshu Mizunasu Eggplant
Provençal-Style Japanese Flying Squid
This dish highlights Senshu Mizunasu Eggplant, a delicate, ultra-juicy variety unique to Osaka’s Senshu region. The eggplant is marinated in a translucent tomato essence, allowing the liquid to gently infuse without compromising its natural succulence. As it absorbs the essence, layers of subtle umami and delicate sweetness from the tomato develop, enriching its depth of flavor.
Beneath the eggplant, tender Kensaki Ika (Japanese Flying Squid) is paired with toasted pine nuts, introducing a contrasting interplay of textures. The squid’s delicate chew harmonizes beautifully with the crispy nuttiness of the pine nuts, creating a dish that is deceptively simple yet profoundly nuanced.
The key to balancing these elements is salt-preserved lemon zest, which adds a gentle salinity and refreshing citrus brightness. Delicate sprouts further enhance the composition, lending a fresh, vibrant touch.
At the base of the dish, a fragrant basil sauce completes the Provençal inspiration. As its Mediterranean herbaceous notes softly unfold, they transport the senses to the coastal landscapes of Provence, where simplicity and freshness reign supreme.
Young Lotus Root
Mirugai Clam | Uni
This dish highlights seasonal young lotus root, carefully sautéed in butter to enhance its natural sweetness and richness, while preserving its signature crisp texture. A touch of Okinawan shima tōgarashi (island chili pepper) is subtly incorporated, adding a gentle heat that cuts through the butter’s richness, leaving a pleasantly lingering warmth on the palate.
Atop the lotus root, coarsely chopped Mirugai (geoduck clam), including both the flesh and liver, brings an unmistakable essence of the sea, amplifying the dish’s umami depth. A finishing touch of chives lends a delicate herbaceous note, adding a layer of freshness.
To create a textural contrast, thinly sliced raw lotus root is delicately placed over the sautéed base, allowing diners to experience both the crispness of raw lotus root and the tender, buttery richness of its cooked counterpart. Finally, a dusting of lemon myrtle imparts a soft citrus-floral aroma, harmonizing all the elements into a beautifully balanced dish.
Mana-Gatsuo (Japanese Butterfish)
Zucchini | Herb Butter
This dish features Mana-Gatsuo (Japanese Butterfish), expertly prepared by searing the skin to a crisp perfection in a cast-iron pan while keeping the flesh lightly rare. This technique achieves a harmonious balance of textures, where the crunch of the seared skin contrasts beautifully with the tender, succulent flesh. As you take a bite, the delicate yet rich fat of the fish unfolds, leaving a lingering depth of umami.
Complementing the fish is a fragrant herb butter sauce, crafted with a complex layering of flavors—aromatic herbs, the nutty depth of almonds, the subtle saltiness of prosciutto, and the mild heat of shallots. These elements are bound together by the luxurious richness of butter and the smooth finesse of olive oil, resulting in a refined yet powerful flavor profile.
For the garnish, pan-seared zucchini adds juiciness and a mild, smoky sweetness, while sun-dried tomatoes bring an intensified burst of concentrated sweetness and acidity. Together, these accompaniments enhance the delicate yet flavorful character of the Mana-Gatsuo, creating a dish that is both elegant and deeply satisfying.
The bread served at SINAE is sourced from the renowned local bakery, Pain Karato Boulangerie Café. Known for its artisan craftsmanship, their bread pairs exceptionally well with the sauces, enhancing each dish’s flavors and textures.
Black Abalone
Liver Sauce | Cucumber | Manganji Pepper
The centerpiece of this dish is wild black abalone, meticulously sliced while still alive to preserve its freshness. The cooking process is minimal and precise—the abalone is gently swirled in its own liver sauce, much like a shabu-shabu, allowing it to retain its silky texture while absorbing the rich umami of its own essence.
Once warmed through, the abalone achieves an exquisite balance of softness and resilience, encapsulating the pure essence of the sea. Each bite delivers an unfolding depth of oceanic aroma and the luxurious richness of the liver sauce, leaving a lasting impression of elegance and refinement.
Comté 24-Month Beignet
Black Truffle | Spiced Mustard
A 24-month aged French Comté cheese is delicately wrapped in fermented beignet dough and fried to perfection. The result is a beignet that is crispy and aromatic on the outside, while inside, the cheese melts into a luscious, creamy texture.
The frying process intensifies the nutty, caramelized flavors of the aged Comté, creating an indulgent bite that oozes with umami-rich, matured cheese.
To elevate the dish further, a thin slice of black truffle and a touch of spiced mustard are placed atop. The subtle heat of the mustard cuts through the richness, adding a sharp contrast, while the earthy aroma of the black truffle envelops the dish, deepening its complexity.
Whey & Leaf Salad
A vibrant medley of fresh herbs and leafy greens forms the base of this refreshing and visually striking salad. The greens are dressed with a delicate whey-based sauce from Yuge Farm, imparting a gentle creaminess with a clean, tangy finish.
Though designed as a palate cleanser, this dish is far from forgettable—its light yet flavorful profile leaves a lasting imprint, making it an essential part of the dining experience.
40-Day Aged Beef – Sakaeya, Shiga
Peanut | Sauce Béarnaise
For the grand finale of the savory courses, the spotlight is on a 40-day fermented and dry-aged sirloin from Sakaeya in Shiga Prefecture. Through extended aging, the umami deepens, bringing out an extraordinary concentration of flavor in the lean meat while harmonizing with the rich, caramelized sweetness of the marbled fat.
This exceptional cut is paired with a fermented watermelon rind purée, enhancing the beef’s aged depth with an additional layer of umami. The nutty aroma of peanuts and the classic French Sauce Béarnaise further elevate the dish, intertwining tradition and innovation to create a truly sublime main course.
The interplay of aging, fermentation, and French technique is precisely calculated, ensuring that each bite delivers a new discovery—a dish that lingers not only on the palate but also in memory.
Dessert Time at SINAE
To enhance the lingering post-dinner experience, guests are offered a choice of herbal tea or coffee.
Naturally, the selection falls on the signature house-made herbal tea, crafted from fresh herbs grown on the rooftop garden by Sous-Chef Suzuki. This is a one-of-a-kind infusion, a personal creation by the chef that is exclusive to SINAE.
Dessert & Finale
Basil | Pineapple
The dessert course begins with a basil and pineapple sorbet, where the vivid freshness of basil unfolds immediately, followed by the bright, tangy sweetness of pineapple in a perfectly layered progression of flavors.
Musk Melon | Port Wine | Vanilla
The second dessert presents a refined combination of fragrant musk melon, the deep richness of Port wine, and the indulgent warmth of vanilla—a beautifully orchestrated harmony of sweetness and complexity.
Chocolate Quartet
Almond | Omelette | White Terrine
To conclude the dining experience, a four-piece chocolate tasting is presented, mirroring the presentation of the opening amuse-bouches.
Each bite-sized creation showcases a unique texture and flavor profile, ensuring a final moment of surprise and delight. This thoughtful composition brings a sense of continuity from the first amuse to the final bite, beautifully rounding out the entire meal.
This meticulously crafted finale serves as a lasting imprint of the SINAE experience, making the entire journey through flavors and textures an unforgettable indulgence.
Summary & Reflections
A Memorable, Meticulously Crafted Culinary Journey
The beauty of ingredients × The depth of aging and fermentation × A precisely orchestrated composition.
At SINAE, each dish embodies both simplicity and complexity, lightness and depth. The experience is not about individual plates standing alone but rather about a seamless progression, where each course subtly interacts with the next, culminating in a deeply satisfying conclusion.
What lingers after the meal is more than just the taste—it is the memory of an experience savored over time. The narrative of this tasting menu is so refined and complete that it leaves an undeniable urge to relive it once again—a true masterpiece of culinary storytelling.
Reservations & Access Information
SINAE, a French restaurant located in Fushimicho, Chuo-ku, Osaka, offers various reservation options.
Reservation Methods
Phone, Email, or Online: Reservations can be made via SINAE’s OMAKASE booking page, where you can check availability and detailed information.
Instagram DM: Reservations are also accepted via direct messages on Instagram.
Access Information
Address:
2F & 3F, Kusunoki Building, 2-4-12 Fushimicho, Chuo-ku, Osaka, 541-0044, Japan
Nearest Stations:
2-minute walk from Kitahama Station (Keihan Main Line / Osaka Metro Sakaisuji Line, Exit 6)
4-minute walk from Yodoyabashi Station (Keihan Main Line / Osaka Metro Midosuji Line, Exit 11)
For detailed directions, please refer to the access page on the official website.
Operating Hours
Lunch: 12:00 PM–2:30 PM (Available only on Wednesdays, Saturdays, and Sundays)
※ On Sundays, only the Dinner Course (¥22,000 incl. tax) is served.
Dinner: 5:30 PM | 6:30 PM | 7:30 PM (Last seating, closing at 10:30 PM)
Closed: Mondays
For the latest updates on operating hours, visit the official website (https://sinae.jp/) or Instagram.
Recommended Nearby Hotel
For those seeking a luxurious stay near SINAE, The St. Regis Osaka is an excellent choice.
Located within walking distance, the St. Regis Osaka offers a refined, elegant retreat—the perfect complement to an evening of exquisite French dining at SINAE.
Indulge in sophisticated cuisine, followed by a luxurious stay, for an unforgettable experience in Osaka.
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