Introducing Restaurant Shin

Hello, everyone!
This is Ginjiro, a writer for Sarukuma.

The restaurant I’d love to introduce today is “Restaurant Shin”, located in Nishihara Village, Aso District, Kumamoto Prefecture.
I’m a huge fan of ebi katsu (deep-fried shrimp cutlets), and I find myself craving them on a regular basis.
The restaurant sits along the prefectural road that runs from Kumamoto Airport toward the Minamiaso area, and you can’t miss the large signboard out front.

There’s parking for about 10 cars in front of the restaurant and another 5 spaces behind it, so driving here is easy.
Even though we arrived just 15 minutes after opening, the place was nearly full — partly because tables are spaced out for comfort — so we ended up waiting a little for a seat.

Recommended Menu at Restaurant Shin

Normally I go straight for the ebi katsu without even glancing at the menu, but since this was a coverage visit, I took the chance to chat with the staff.
That’s when they let me in on a secret: “Honestly, the best deal is our lunch special — the Premium Loin Katsu Set (1,050 yen).”
Looking closer at the menu, I noticed the regular Premium Loin Katsu Set is 1,320 yen, and the lunch service offers the exact same dish at a lower price.

I had my heart set on ebi katsu, so I asked my friend to order the Premium Loin Katsu Set instead.
First up, my personal favorite — the Signature Ebi Katsu Set (1,590 yen).
This is the Signature Ebi Katsu Set, priced at 1,590 yen.
(Note: the ebi katsu set is not part of the lunch menu.)
At first glance, doesn’t it almost look like a tonkatsu (pork cutlet)?
Just look at all that shrimp packed inside! Can you see the actual shape of the shrimp peeking through?
A single palm-sized cutlet contains an astonishing 13 to 14 whole shrimp!
Each shrimp is carefully peeled, deveined one by one, and lightly seasoned before being formed into the cutlet.

I’ll admit it — until I tried this restaurant’s ebi katsu, I had never eaten a “white” shrimp cutlet before.
Thanks to a certain fast-food chain’s shrimp burger, I always pictured ebi katsu as pink. Seeing the real, natural color of fresh shrimp meat was honestly a revelation.

The staff suggested, “Try it first with just salt and lemon,” so I did.
Chunks of shrimp tumble apart in your mouth, each one snappy and bouncy, releasing rich shrimp flavor with every bite.
It’s truly delicious.

Of course, it also comes with house-made tartar sauce — gently flavored with a strong egg note that beautifully complements the cutlet.
It offers a completely different experience from the salt-and-lemon combo.
There’s also curry salt on the side, letting you enjoy the ebi katsu from several different angles.
Personally, I think salt and lemon let the natural flavor of the shrimp shine the most.
My own trick (the Ginjiro way) is to pile the generous tartar sauce onto the shredded cabbage and eat them together.
The rice that comes with Shin’s set meals is also wonderful.
The glossy, beautiful rice is locally grown Nishihara rice, cooked in a gas rice cooker that holds up to one shō (about 1.8 liters), but the chef intentionally cooks just half that amount — 5 cups — because that’s the volume that yields the most delicious result. You can really taste the chef’s attention to detail.
Paired with house-made pickles, it’s so good you could easily polish off a bowl on its own.
The carefully prepared rice and crisp shredded cabbage are both free refills, so I helped myself to plenty.

The small side dish of homemade peanut tofu is a true Nishihara specialty. I was a little surprised when ginger came as the condiment, but apparently that’s the local way to eat it.
I had always assumed peanut tofu was paired with wasabi, so this was eye-opening.
The subtle sweetness of the peanut and the warm note of ginger paired together unexpectedly (no offense intended!) beautifully — a delicious discovery.
And here’s the Premium Loin Katsu Set (1,050 yen).
The first thing that hits you is the sheer volume — bigger than the palm of your hand and impressively thick.
Dipped in the slightly sweet, rich katsu sauce, the meat is tender, with a clean, never-greasy pork flavor that spreads through every bite — another truly satisfying tonkatsu.
The slightly coarse panko coating gives it a wonderful crunch, and there’s no chewy sinew or fatty bits in sight — just pure, premium loin.
For 1,050 yen with this kind of volume — and free refills on rice and cabbage — it’s an incredible deal.
Next time I visit, I’ll be torn between the ebi katsu and the loin katsu set.

For families, there’s also a Kids’ Mixed Katsu (720 yen), so children can enjoy the meal too.
Takeout bento boxes are available as well — call ahead to reserve, and you can pick up a gourmet bento to bring along on a day trip to one of Aso’s scenic spots.

The owner-chef here actually spent many years as the head chef at a hotel — a true veteran of the craft.
His dedication to bringing out the very best in local ingredients and locally grown rice shines through in every dish, and many fans travel from far away just to eat here. I’m proud to count myself among them.
I’m sure I’ll be craving it again before long.
Gochisousama deshita (thank you for the meal)! ♪

◇◆◇ Restaurant Shin Menu ◇◆◇

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Frequently Asked Questions

※ Information is current as of the time of coverage. Prices and hours are subject to change. Please confirm before your visit.