01 / ABOUT THE PLACE
About this place
Taking a seat at Shinme, the first thing to catch the eye is the dense array of seafood and seasonal specialties penned on paper slips and chalkboards across the walls. Tracing its roots back to 1934, this venerable izakaya in Kyoto's Nishijin district shapes its offerings around the day's market haul, from pristine sashimi to grilled items and slow-simmered stews. Spending time simply perusing the sprawling bill of fare forms an essential part of the evening's pleasures.
Starting the meal with the signature assorted sashimi platter is a natural first step. Sampling the best of the season's raw catch in delicate portions opens the palate for cooked dishes that follow, such as lightly fried tuna, rare bluefin tuna cutlet, or a fragrant kakiage fritter of sakura shrimp and Kyoto water dropwort, each highlighting contrasting textures and flavors. The drinking snacks offer remarkable variety, from rich blowfish milt and a chewy medley of pufferfish skin dressed with milt to tender-simmered octopus.
No visit is complete without the house sake, a proprietary blend combining brews from six Nada breweries. Ordered warm or served at room temperature, it delivers a clean, gentle mouthfeel that brings out the savory depth of every dish. The bar also pours draft beer, seasonal regional sakes such as Shichihonyari and Joyo, highballs, and chuhai, giving diners plenty of freedom to drink at their own pace.
To round off the feast, guests often turn to iimushi—steamed glutinous rice tossed with aromatic shiso and chopped shibazuke pickles—or classic sushi rolls. As the tavern operates only in the evening and seats fill quickly, securing an advance reservation is strongly recommended whenever your plans are set.
