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Shinzo Japanese Cuisine Singapore Yelp Reviews
Latest Reviews On Yelp
5 Reviews
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Amazing! Every dish was a treat and a feast to eyes.
My favorite was the steamed egg with uni ( sea urchin) sauce on the top. Chefs and staff are bilingual in English and Chinese. My friend and I went for the early bird omakase - arrive by 6:15 and finish by 7:30. At $68, compared with the normal $180 starting omakase rate at Shinzo, you cannot find a better and sweeter deal in town. Fellow sushi snobs, check it out ;)
Be the first to ReplyWow, definitely 1 of the best meals since I moved back to
Wow, definitely 1 of the best meals since I moved back to Singapore 3 weeks ago. We went for different sets for the lunch, and "topped up" with some rolls. I got the korobuta pork katsu set, with a really nicely textured cut of pork. The chawanmushi just had a certain nuanced element to it, which you rarely find elsewhere. For the rolls, I found them a bit too sweet as the chefs seem to like putting some variant to mayo on top, but if not for that, they would have been good too, especially the thinly sliced aburi beef one.
Be the first to ReplyThe quality of the sushi is superior.
It is well worth paying a little more. Our company had a group luncheon and the service was great.
Be the first to ReplyCame here for the UYE lunch event organised by Amanda -
Came here for the UYE lunch event organised by Amanda - great meeting so many fellow yelpers in Singapore!! :) :)Shinzo is a cosy little restaurant which seats only 28 people at full capacity -- 16-20 people at the sushi bar, and 8-12 people at the table. We heard that they are doing some remodeling and adding some partition to make a semi private room area, so that could be a great setting for a more private meal.The menu was pretty extensive, and I was spoilt for choice. I decided to go with a Sashimi set meal ($38). 1. The set meal started with a side salad with wafu dressing. I'm typically not a fan of wafu dressing, so this was just okay for me. 2. Pitan tofu (egg tofu with century egg, crab stick and fish roe topping) - Apparently, the egg tofu is home made and there are some secret ingredients in the century egg sauce. I've a weakness for pitan tofu so this was definitely a bonus surprise for me :)3. Sashimi platter - comprising of hamachi, salmon, scallop, dancing prawn, fish roe. Hmm, the sashimi was definitely very very fresh, and I love the sweetness of the shrimp :) The scallops though, were a little overseared imho, so it was pretty cooked leaving only a very small raw part in the center. The fish roe was definitely a nice addition and we were advised to eat it without any sauce :)4. Tempura - Wow, I definitely wasnt expecting tempura in the set meal. I like that the batter wasnt too thick. Despite being freshly fried, the tempura wasnt oily, and was rather light in flavor. Yummy :)5. Cold udon - Apparently, they were using a different type of noodle that is thinner and smoother compared to udon and I liked it alot. Sonya mentioned the name of it, but it has slipped my mind now :(6. Spicy tuna roll - I was super stuffed by this point that I was shocked that there was more. The spicy tuna roll was good, and I could taste the freshness of the tuna despite the spice. However, I did feel that it was too much and shared my plate with the rest!7. Sorbet dessert - Great light dessert for palate cleansing at the end! :)Overall service was great. The waitress gave a brief introduction of every dish and told us how to eat it/ pointed out specific items which should/shouldn't go with sauce. She was also super attentive and awesome :) :) Two thumbs up!!Souz chef Daniel came over to our table a couple of times to answer questions and ask for feedback. Since this restaurant is still pretty new, they're very keen on feedback, and try to customise their dishes to suit individual customer palate. Definitely a great experience :)For $38, I'd say that it was a decent price considering the freshness of the sashimi and the variety of food presented. The food though, was very traditional, and relied heavily on the freshness of ingredients, rather than creative/ intelligent pairing. Perhaps its because it was the set meal? Personally, I think they could have done away with either the tempura or offered a smaller portion of the spicy tuna roll for the set lunch. I'm not sure if I'd pay a much heftier price tag for "fresh ingredients", but I'd definitely love to give them a second try, perhaps their ala-carte menu this time!
Be the first to ReplyI've been here twice for lunch and each time the quality,
I've been here twice for lunch and each time the quality, freshness and presentation really made it seem like more than a $38 set lunch! So much so, I'm plotting to come back for dinner.just need to find a dinner companion.My request to exclude maguro from my sashimi set was readily accepted. The first time, they actually forgot and included maguro. I only realised after I had eaten 1 or 2 other things. I asked and the plate was whisked away..and returned shortly later with replacement and beautifully replated.I like the hot udon, they use the thinner type of udon, slippery and smooth and not as stodgy or heavy as the fat white common type. The broth was delicate and I slurped down every bit of it.My dining companions both times enjoyed their sets like the chirashi, the wagyu beef, the unagi..but do note, they now serve the chirashi as a single serving instead of the first time when they had 3 separate bamboo shaped serving implements for 3 different chopped sashimi on rice. Even though I was picking up the tab the second time, all my dining companions all commented that for the quality and serving size, the prices were very reasonable.There's also an ala carte menu including grilled items, various rice bowls and sushi. The salmon and ikura don (I think $20) and salad that the table next to me were having seemed to be quite generous in portion size.It's a small space, mostly taken up by the sushi bar. Bar seats get snapped up..both times I was relegated to my (regular) table for 4 but admitted I called on the day itself. The server said they are considering whether to turn the 2 table space into a small private room.Chef Lawrence Chia was there both times and personally slicing the sushi and plating up, chatting with guests. He looked quite serious but broke into a smile when eye contact was made.I enjoyed watching him deliberately moulding each piece of sushi, interspersed with delicate touches of his fingers into the vinegar..(yes even from my far off table, that's how intimate the space is).I don't know if Chef is just really good with faces but the second time, he nodded knowingly at me the moment I walked in. At the end of the meal, there was a 10% discount. YAY!I'm happy it's a walk from my office ;)
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