What people are saying

“在Shinzo享用厨师做主，一 边欣赏主厨捏寿司，表演刀工， 赏心悦目，也会好奇厨师下一贯 寿司会捏什么，也许就是这份期 待，成就了厨师做主的美好。”

— Esther Yiu, Senior Editor, Lianhe Zaobao

“The chutoro sushi, sweet scallop sashmi and a good sized piece of kanpachi belly were excellent.”

— Tan Hsueh Yun, Food Editor, The Straits Times

“Its current Spring menu begins with the likes of shirako ponzu (cod milt served in citrus soy dressing) and monkfish liver in miso soup. Nuggets of hand-formed sushi featuring immensely tasty shari (seasoned rice) follow, before the likes of seared A5 wagyu and perfectly steamed abalone.”

— Annette Tan, Food Editor, CNA

“The Hokkaido crab leg featured a chunky crab leg that tasted like the ocean; its freshness only underscored by a thin coating of an uni sauce. The fragrance of the sauce was subtle, with a bitter note lingering backstage. But it did wonders highlighting the innate flavours of the crab leg.”

— Colman Cheung, Food Editor, District Sixtyfive

“It was a pleasure watching each nigiri take shape right in front of our eyes, put together with understated aplomb by culinary craftsmen with years of experience under their belts.”

— Zenn Quek, Food Critic, Alvinology

“Amongst the Sashimi, the most memorable was the tai (sea bream) livened up with a dab of yuzu kosho.”

— Emily Seow, Chief Editor, City Nomads

A feature article on “chefs from the region who have mastered the Japanese art of sushi making”, featuring Kevin Ho, one of Shinzo’s chefs.

— Weets Goh, Writer, The Peak Magazine

“One of the best new places on the scene is Singapore's Shinzo, a spartan, blonde-wood temple to all things piscine. ”

— Diana Hubbell, Travel Writer, Travel+Leisure Southeast Asia

“It was the sushi that got me, it had a lightness of touch, ethereal. A feeling of shuteyed bliss. Umami. Next time, I’ll come and just whack the sushi.”

— A. Nathanael Ho, Food Blogger, Rubbish Eat Rubbish Grow

“Topped with strips of seaweed, salad greens and a touch of chilli oil, the hokkaido scallop came lightly seared with a slightly charred top and two slabs of oily yet oh-so-smooth gooseliver. Sinful but so good.”

— Averlynn Lim, Food Blogger, The Smart Local

“Ebi Mentai Sushi. Beautifully executed with a sweet shrimp and just the right amount of fishy roe.”

— Seth Lui, Food Blogger, Seth Lui