Fans of Sushi Yujo and the sushi omakase experience presented by its chef-owner Desmond Fong are in for a treat as the celebrated chef premieres a new concept: SHINRAI.
Translating to mean ‘trust’ in Japanese, SHINRAI extends on the dining story of Sushi Yujo, which means ‘friendship’, further expanding on the bonds and camaraderie between people over a meal. Embark on a remarkable journey of Japanese gastronomy, where age-old traditions blend seamlessly with the city’s modern flair. Relish in the true essence of Japanese cuisine, re-defined with creative culinary methods and perfected by SHINRAI’s ever innovative master chefs.
At SHINRAI, every dish tells its own story. Where sushi-omakase was the focus at Sushi Yujo, the new SHINRAI sizzles up a new sushi-izakaya featuring aburi and charcoal grilled specialties from only $6.80. Flame and fire set the pace for appetisers, sushi, maki, skewers, mains and dessert, meticulously prepared by Head Chef Haoey Cheah, guided by Chef Fong’s seasoned hand. Just like its predecessor, SHINRAI invites diners to challenge what they know of traditional Japanese dining through chef’s innovative hands.
Embark on a taste journey at SHINRAI with appetisers like Seafood Chawanmushi with Truffle Caviar ($9.80) a juxtaposition of simplicity and indulgence. It features steamed Japanese egg custard sweetened with crab meat, prawns and scallops, topped with truffle caviar for an earthy punch of flavour. A chef’s signature is the Salmon Carpaccio ($16.80), showcasing sliced salmon sashimi drizzled with the chef’s housemade aromatic truffle sauce for an earthy take on sashimi. It is finished off with more truffle caviar for extra intensity.
Warm up the appetite further with exquisite sushi and maki options at SHINRAI. Indulge in the Hotate with Foie Gras Sushi ($23.80), where torched scallop sets the stage for a topping of well-caramelised foie gras, elevated with an umami housemade sauce. Not to be missed is the SHINRAI Royal Maki ($23.80), a roll of torched salmon enveloping a deep-fried tiger prawn, brushed with chef’s signature miso sauce, and finished off with a sprinkle of chicken floss. Equally as tantalising is the SHINRAI Signature Maki ($21.80), a generous roll that pulls out all the stops with ingredients like torched salmon, grilled unagi, avocado, cucumber, tobiko and chef’s special touch of chicken floss.
Small bites tempt the palate with skewers like Tsukune ($6.80) that brings the finest cuts of grilled chicken and pork on a stick, each bite glazed with teriyaki sauce and served with an onsen egg dip. Explore other skewer options like Tebasaki ($3.80), Hotate ($7.80) and many more. Savour the smoky char of grilled items like Ebi with Mentaiko ($21.80), presenting whole Tiger prawns blanketed in a housemade mentaiko sauce, fired up to smoky perfection.
For mains, savour the signature Wagyu Foie Gras Don ($48.80), starring only the most prime A5 Kagoshima Wagyu beef, grilled and served with foie gras, onsen egg and truffle sauce over fluffy pearl rice.
Dessert wraps up the dining experience on a sweet note with the clever Tofu Cheesesake ($5.80) – housemade slices of goodness that transform soy into melt-in-the-mouth cheesy goodness, textured with a sable base.
If you are in the area for lunch, check out SHINRAI’s lunch sets starting from $16.80. Choose from 10 different options such as Chicken Teriyaki Don, Salmon Mentaiko Don, Bara Chirashi Don and many more. Available every Monday to Friday from 11.30am to 2.30pm. All lunch sets include miso soup, salad, and tofu cheesecake.
Step through SHINRAI’s doors, and you will be greeted by the melding of past and present, refinement intertwined with playfulness – a restaurant that embraces diners with its vibrant retropop vibes. Neon signs illuminate walls and columns, inviting diners to let their hair down and savour the moment. Lightboxes hanging from the ceiling bathe the space with an air reminiscent of Tokyo’s bustling streets. Each visit is an invitation to have fun over good food and unpretentious good times.
