Reservation was made for lunch on a Saturday. Reservation is a must, by the way.
Upon entry, one would enter the counter area which could sit up to 15 people. There’re private rooms too, but I believe the entrance to the private rooms are different cause halfway through our lunch, the chefs began preparing food for a big group. But I did not see the big group walk in. And it’s brilliant that there were different entrances to minimise disturbance to our dining experience. Taken from Shinji
’s website, the restaurant was designed by Junzo Irikado, with organic materials like wood and paper flown in from Japan to provide for the restaurant’s furnishing and fixtures. And one highlight is the main sushi counter which was singularly carved from the trunk of a 220-year-old Japanese cypress or hinoki tree.
And from the menu (pages 1
), we ordered:-
1) Omakase special (yume), $250
comprising of appetiser, assorted sashimi, assorted cooked dishes, nigiri sushi and maki sushi, soup and Japanese fruit:-
(B) Bafun-uni, murasaki-uni
– Short spine sea urchin, violet sea urchin.
Salt was also given to be used sparingly to enhance the sweetness of the sea urchin.
(C) Kobashira with awabi kimo
– Adductor muscles of clam with abalone liver.
Clam was skewer grilled (yakitori). And I really liked the slight smokiness from the clam and chef Oshino’s creativity in using abalone liver as its accompanying sauce. So good.
Due to the (silly) 3000 characters limit, continue to read my review on other dishes here: PART2
I totally enjoyed my lunch. It was one of my most memorable Japanese meals in Singapore. We were spoilt by chef Oshino with the beautifully executed dishes. And remember how I always feel short changed when vegetables were served for my omakase? I’m so glad I was given none at Shinji. Well, just 1 dish of tomato is acceptable for some balance. Ha!
And service was impeccable. Staff were friendly and polite. The same goes for the chefs too. Chef Oshino had a pretty good humour! But what I really liked about Shinji was the ambience. It was very… Tranquil. I was able to detach myself from what’s happening beyond the four walls and concentrate on the meal. I finally understand why friends flock to Shinji whenever they’re stressed. Haha.
As I came with a friend who frequents Shinji
, my omakase meal was somewhat customised to her preference. Which wasn’t a problem cause we’ve similar palates. Keke. Chef Oshino served us 2 different types of sea urchin cause my friend loves sea urchin. So really, to have a memorable omakase meal, even if it’s one first time at Shinji, always let the chef know one’s likes and dislikes.
, for sure! They have reasonably priced sets which wouldn’t cost one to break the bank. For lunch, 9 and 15 pieces of nigiri sushi are priced at $75 and $180 respectively.
PS : I am a blogger too! Lifestyle blog
, Food Blog