ABOUT
Shinji by Kanesaka is an extension of 2 Michelin star Master Chef Shinji Kanesaka’s Edo-style sushi restaurant first set up in Tokyo’s exclusive Ginza district. The deep-rooted philosophy underpinning this endeavour is simply a passionate desire to share an appreciation for age-old Japanese culinary traditions without compromising its integrity.
Shinji pays homage to the core of Japanese culture and art as defined by ‘kata’ and ‘do’. True to the spirit of its heritage, the restaurant is built on a carefully woven foundation of key elements that promises an authentic dining experience. An omakase menu (a menu selection entrusted entirely to the chef) is featured and skilfully executed by a native team of artisan chefs. Complementing the fine dining experience is the service team who extends omotenashi, the caring hospitality that Japan is renowned for.
Shinji is Master Chef Kanesaka’s first venture outside Japan in 2010, and it honours the same prodigious quality that made him an esteemed personality in the culinary world. With 15 years of
service and being one of the longest standing omakase restaurants in Singapore, Shinji aims to continue sharing experiences of its core passion in Japanese culinary traditions and culture.
“I want to create sushi that is well balanced, like the Chinese character for “1”. The start of the stroke, the whip of the brush, the end of the stroke – all must be well balanced.”
– Shinji Kanesaka
At Shinji, we bring the centuries-old tradition of Edomae cuisine to life, offering an authentic and immersive omakase experience.
Rooted in the meticulous techniques of Tokyo’s Edo period, our cuisine showcases the finest seasonal ingredients, prepared with precision and passion.
With more than 20 years of good relationships between Kanesaka and the vendors in Japan, fresh ingredients are brought in from these vendors at Toyosu Fish Market
(formerly Tsukiji Market). The best of the day’s catch, as well as other seasonal produce, are curated and air flown to the restaurant 3-4 times a week.
The changing seasons bring not only new flavours but also an element of exclusivity, as many of the ingredients areavailable only for a limited time.
MEET THE TEAM
Head Chef Keiichi Kobayashi & Team
In Japan, chefs typically undergo long and rigorous training before they are even permitted to serve sushi. This process often takes more than 10 years, beginning with tasks like cleaning and observing, gradually progressing to making rice, and only later moving to the cutting board for fish. They then spend additional years mastering their craft to the point of wielding their own set of sushi knives. This level of dedication and investment reflects the chef’s deep sense of respect, honor, and passion for their art.
OUR ACCOLADES
Shinji is proud to have received some of these prominent accolades over our 15 years of service.
RESERVATIONS
Treat yourself to an immersive experience, celebrating age-old Japanese culinary traditions.
