Long-established 'Shima-ya,' founded in Taisho 2, redefines Japanese cuisine: Counter-style Japanese restaurant 'Takarazuka Shimakusu' opens May 8 (Fri), fusing 'Contemporary Master Craftsman's skill' with 'youthful sensibility'

Shima-ya Co., Ltd. (Headquarters: Takarazuka City, Hyogo Prefecture; Representative Director: Hideyuki Oshima), known as a long-established Japanese cuisine and shabu-shabu restaurant founded in Taisho 2 (1913), will open a new counter-style Japanese restaurant, 'Takarazuka Shimakusu,' in Takarazuka, its founding place, on Friday, May 8, 2026.

The restaurant will be led by Ryoma Kusumoto, a beloved apprentice who inherited the spirit and techniques of Kenji Ueno, an honorary head chef of Shima-ya and a recipient of the 'Contemporary Master Craftsman' award, starting a new form of Japanese cuisine.

While based on solid traditional techniques, we propose a new dining experience that is not bound by existing frameworks.

We offer a blissful moment that stimulates surprise and the five senses, along with the live feeling of cooking unfolding across the counter.

To commemorate the opening, we will provide a 'Special Invitation for Individual Tastings and Photo Shoots for Media Representatives.'

In addition to tasting the menu, filming inside the restaurant and interviews can also be arranged.

Please feel free to contact the person in charge to arrange a convenient date and time.

Our concept is 'Lightly, the orthodox way.'

We value the fundamentals of traditional Japanese cuisine above all else.

'Each dish, without sparing effort, faithful to the basics.'

Serving such 'orthodox cuisine' is our pride.

On the other hand, we also feel that the perceived high barrier to entry unique to Japanese cuisine is one reason for customers, and future generations of chefs, moving away from it.

We want to preserve the essence of Japanese cuisine, but also want our customers to relax and enjoy themselves without feeling constrained.

We want to deliver a 'dining experience' where encountering an unseen dish makes one's heart dance. With this in mind, we established our restaurant to lightly create the value of Japanese cuisine.

Representative's Message: 'Giving back to Takarazuka and revitalizing the city.'

This opening is driven by a strong desire to 'give back to Takarazuka, where I was born and raised.'

Shima-ya, our roots, was founded as a ryokan in Taisho 2 and has walked alongside the city's development. Since 1993, we have continued to preserve traditional flavors within the 'Takarazuka Washington Hotel,' supported by local residents.

However, in recent years, Takarazuka City has faced challenges such as a decrease in tourist inflow. In this situation, we decided to revitalize this area again with 'Japanese cuisine,' which is our foundation.

Our goal is to be 'a restaurant that people would go out of their way to visit, even from afar.'

This will create a cycle of tourism, leading to improved working environments and education for chefs, and the creation of new employment. We are confident that this cycle will contribute to the revitalization of Takarazuka.

We hope that 'Shimakusu' will become a new charm of Takarazuka and help bring vitality back to the city.

Thoughts of Head Chef Ryoma Kusumoto:

My cuisine is not flashy.

However, I thoroughly implement the 'unseen techniques' that are the essence of Japanese cuisine, dedicating my heart and soul to each dish so that customers can genuinely feel 'it was delicious' after the meal.

Japanese cuisine is an accumulation of surprisingly 'troublesome tasks.'

For example, even for a single simmered dish, each ingredient undergoes optimal pre-treatment, pots are changed for each process, and flavors are added in stages. We believe that this accumulation of uncompromising craftsmanship completes a delicious 'food story' that one never tires of until the very end.

On the other hand, while preserving traditional flavors, we incorporate new joys in our interaction with customers.

At the counter seats, where you can closely observe the kitchen, you can relax and enjoy conversation with the chefs while watching them grill ingredients over charcoal.

Authentic Japanese cuisine, backed by solid techniques, made more accessible and enjoyed to your heart's content.

We deliver a comfortable moment to savor the authentic in everyday life.

Head Chef: Ryoma Kusumoto Profile

Born in Kagawa Prefecture. After training locally, he studied under Kenji Ueno, a doyen of the Japanese culinary world and a 'Contemporary Master Craftsman.' Inheriting traditional techniques as the head chef of the renowned 'Shima-ya,' he has now been appointed head chef of 'Takarazuka Shimakusu.' Awarded the Osaka Prefectural Governor's Prize in the 'Japanese Cuisine Contest.' With his outstanding skills and sincere craftsmanship, he breathes new culinary value into Takarazuka.

'Three Commitments' that constitute Shimakusu:

1. 'Cuisine' that feels the orthodox way and the changing seasons

Seasonal Appetizer (varies by season)

A dish symbolizing our restaurant, the 'Seasonal Appetizer,' marks the opening of the course.

We carefully select seasonal ingredients that shine brightest at that time, maximizing their natural flavors using 'orthodox' techniques that leverage the power of dashi and fermentation. To allow visual enjoyment, we express the 'changing seasons' within a single dish. We capture the four seasons of Japan within the limited space of a vessel, utilizing height, depth, and even empty space in the plating. The moment you see it, a seasonal scene comes to mind, and when you taste it, the breath of the season spreads.

A 'food story' to be savored with all five senses begins here.

2. 'Space' and 'Tableware' that fuse traditional beauty and modern aesthetics

Counter