Toro sourced from specific Atlantic bluefin tuna is aged under controlled conditions to deepen the fat's complexity. Chef Kanesaka's toro nigiri exemplifies the edomae technique of aging certain fish to concentrate flavour and texture. The result melts on the palate.
Tips from diners
Ask the server which fish are aged versus fresh that day — the difference in texture and flavour is instructive and showcases the chef's full range.
The flagship omakase experience at Shinji. Chef Kanesaka selects 15-20 pieces of sushi based on the day's finest offerings, each course paced to build from lighter to richer preparations. The name 'Yume' (dream) reflects the chef's intention for a refined experience.
Tips from diners
Book the counter seats — sitting directly in front of Chef Kanesaka allows you to watch his technique and understand the intention behind each piece.
A single piece encapsulates Shinji's core philosophy. The scallop is sourced from specific Hokkaido beds known for sweetness, placed on rice that's been hand-pressed to exact firmness, and finished with the thinnest brushstroke of nori (seaweed) or left pristine depending on the season.
Tips from diners
Eat each nigiri in one bite and let it sit momentarily on your palate — the rice temperature and topping temperature are calibrated to peak at one specific moment.
A deliberately crafted lunch experience that showcases the fundamentals of edomae sushi. The 15 pieces progress from lighter white fish through richer items, finishing with tamago egg. At SGD 180, it's the most accessible way to experience the Kanesaka standard.
Tips from diners
Lunch offers better value and shorter wait times for reservations than dinner — book 2-3 weeks ahead instead of 2-3 months.
A more accessible entry point to the Kanesaka philosophy. Chef Kanesaka still hand-selects each piece but uses slightly earlier-season fish and complementary preparations. The Hana (flower) course is often where returning diners start, allowing flexibility to upgrade to Yume on special occasions.
Tips from diners
Mention any fish you particularly love or dislike when making your reservation — the kitchen will take preferences into account while respecting the chef's vision.
A 1 Michelin-starred extension of Tokyo's revered Kanesaka restaurant, Shinji brings 15 years of omakase excellence to Singapore. Master Chef Shinji Kanesaka's exacting standards focus on the finest seasonal fish, traditional edomae techniques, and the philosophy that trust between chef and diner is paramount.
From April 2025, Shinji consolidated its operations to The St Regis location — plan ahead as demand is extremely high with 2-3 month lead times.
Lunch service is significantly easier to book and offers better value — consider lunching during the week if you struggle to secure dinner reservations.
The St Regis location puts you in the heart of Orchard Road's luxury shopping district — arrive early and explore the neighbourhood before your meal.
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