Shin Shu Japanese

About

With simple Japanese styled furniture, Shin Shu gives you the feel that you are in a typical restaurant in Japan where food is more important than decor. Omakase is available which literally means ‘Chef’s menu’ ie leave it to the Chef who will design your meal.More

With simple Japanese styled furniture, Shin Shu gives you the feel that you are in a typical restaurant in Japan where food is more important than decor. Omakase is available which literally means ‘Chef’s menu’ ie leave it to the Chef who will design your meal. Food ingredients are primarily air-flown from Japan including various seasonal items such as Aji Fish, whole sea urchin (Uni) while Wagyu Beef comes from Kagoshima. Aji fish rarely available in most Japanese restaurants in Hong Kong and make sure you put in your special request when you make your online reservation.

Although Sashimi is very popular, there are some menu items that are semi-cooked. Top grade Wagyu beef is first seared lightly before placing in a bowl of ice to keep the freshness and softness which just ‘melts in your mouth’ served with a light sauce accompanied by sliced raw onions, garlic and spring onions.

The batter always makes a difference when it comes to Tempura and Shin Shu uses a good mix of Tempura flour which keeps it light, fluffy and tasty. Another signature dish to try is the Minced Chicken Skewers with Egg Yolk, an unusual and unique mix of minced chicken with soft, yet crunchy chicken bones lightly marinated. The Egg Yolk is served separately with a sweet soya sauce as a dip.

Every dish served is accompanied by dedicated sauce which makes the gourmet experience simply awesome. And if you are not aware, Shin Shu, an old province of Japan, is the present day Nagano Prefecture. (Feb 2015)

The buzz

"The clear snapper soup prepared our palates for the next course of wagyu tataki — beef that was just barely seared so the rich, fatty meat was still mostly raw. We wished for more fat on the grilled yellowtail neck, but the meat, which came from the bone in large chunks, was moist." -SCMP

Dishes we love

Steamed Seafood Teapot Soup, Aji Fish Sashimi, Assorted Tempura, A5 Wagyu Beef Tataki, Minced Chicken Skewers with Egg Yolk