01 / ABOUT THE PLACE
About this place
Served amid the fragrant smoke of burning straw, straw-seared specialties are the premier draw at Shingoemon. The kitchen prepares everything from classic straw-seared bonito tataki to Japanese Black wagyu and local Kyo-inaka chicken, using high-heat open flames to seal in juices and concentrate natural flavours.
Fresh seafood is another cornerstone of the menu, headlined by the chef's choice Goemon platter, assorted sashimi, and fatty bluefin tuna. Diners seeking a more substantial meal can choose from freshly made nigiri sets—including 9-piece assortments and premium 9-piece selections—along with varied sushi rolls and handheld onigirazu rice sandwiches.
The kitchen also rounds out the table with an assortment of hot dishes, such as freshly fried tempura, kushi-katsu skewers, Kyo-inaka chicken ajillo, and braised pork kakuni. To pair with the meal, chilled sake from labels like Harushika, Houou Biden, and Kubota shares space with crisp highballs and fruity sours, making it easy to match drinks to each course.
The interior provides counter seating suited for casual visits, as well as private rooms where groups and families can unwind. With welcoming service and a broad menu, it offers an unpretentious gathering spot in Kisshoin.
