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2016-04-13
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Shinshu Japanese restaurant is one of the well known Japanese restaurant in Sai Wan. During our dinner experience, we may sense that most of the good status customers come with a high expectation. The restaurant is located right facing the sea. I highly recommend you to come eraly to enjoy the sunset at around 6pm thesedays. It was one of the prettiest sunset I have ever seen in Hong Kong (you may see the reflection from the door of the restaurant!) The restaurant has bar table as well as bench
Shinshu Japanese restaurant is one of the well known Japanese restaurant in Sai Wan. During our dinner experience, we may sense that most of the good status customers come with a high expectation. The restaurant is located right facing the sea. I highly recommend you to come eraly to enjoy the sunset at around 6pm thesedays. It was one of the prettiest sunset I have ever seen in Hong Kong (you may see the reflection from the door of the restaurant!)
The restaurant has bar table as well as bench table setting for their customers. Bar table is great if you wish to see the chef in action or if you come alone who don't want to sit alone.
Me and my friend has picked a table next to the window for a brighter sunlight since we were coming for a very early dinner at 6pm.
There were quite a few selections of seasonal catches on the blackboard but we were purposely coming here for their infamous omakase for a promotion price of $980.
Japanese seasonal oyster
Japanese seasonal oyster
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Japanese seasonal oyster
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This time we are having Eel, tofu, and abalone, we were recommended to enjoy them in this order by the taste of them.
Appetizer (3 kinds)
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Appetizer (3 kinds)
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Appetizer (3 kinds)
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Appetizer (3 kinds)
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As for omakase, there is no fixed menu and the restaurant would only serve the freshest in-season ingredients. By the look of the platter, we could already tell its freshness from the maximum shininess.
top: toro
right: deep sea mackerel
bottom: Peony shrimp
left: hamachi
middle: Shimen seabream
middle: Shimen seabreamThe lightest among all, this particular type of sashimi was served with a piece of lime to bring out extra freshness from this light taste fish. It was a good start with this lean grassy sashimi.
middle: Shimen seabream
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I have then moved onto the dep sea mackerel on the right, this sashimi was slightly chewier in texture yet quite soft. In terms of taste, I preferred the previous seabream since it gave a strong taste of fresh fish, which is just my personal preference.
right: deep sea mackerel
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I have then turned to my left for a more fatty hamachi pieces. The almost silver colour hamachi was thick cut with a great fat content. With no disappointment, it was fresh, soft, fatty, but in a good way since they are from omega-3, right!?
left: hamachi
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Before moving on to the highlight of the platter, I have decided to go for their one and only peony shrimp which was sweet, bouncy, slimy because of it was just so fresh! If you like head, don't miss out on their head, you know what I mean, shrimp heads always have richer tastes!
bottom: Peony shrimp
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Toro would be my favourite and I knew it! The light pink colour toro was oily, fatty, and yes just fatty. The toro literally melted in my mouth straightaway. I didn't even need any condiment to go with it! Oichi!
top: toro
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Seasonal clear soup
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The original taste was light with a mellow fish and mixed seafood taste that made me unspeakable.
Seasonal clear soup
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The tea pot soup contains a piece of fish, a crab stick, some crab sticks and Japanese fishball like. I liked the crab stick though they were made from flour but it just brought out my childhood memory that I used to eat crab sticks straight out from the freezer.
Seasonal grilled fish
Seasonal grilled fish
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Jaw is actually part of the head therefore you may imagine that the fat content is going to be higher for sure.
Seasonal grilled fish
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Just like any typical Japanese restaurant, the A5 wagyu beef was wrapping some spring onion and garlic flakes, then garnished with some crispy lotus root chips, and colourful peppers.
The A5 was again fatty, so fatty that it can melt in your mouth. The strong flavour from garlic and spring onion were a great complement to the strong taste wagyu as well! This is something I can definiltey encour and encour again.
Grilled Japanese A5 Wagyu Beef
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Chef selection sushi 5 kinds
From bottom to top: Alfonsino, Shimen seabream, seared saba, mackerel, uni
I would have to say the whole platter contains very light flavour fish with no overwhelmingly outstanding or noticeable flavour among them. (except the last uni)
Chef selection sushi 5 kinds
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Their freshly made sushi has a really thick cut of sashimi on top. The alfonsino was pretty plain with a slight chewy texture. Again, a great sushi to clean our palette with.
Alfonsino
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I was a bit surprised they where serving the exact same fish we had in the sushi platter. Therefore, I think no further introduction needed.
Shimen seabream
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Saba isn't counted as a luxury dish to have but it looked sexy and exceptionally tasty after beign seared.
seared saba
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moving on to mackerel, the fish gave a slight bitter aftertaste, while still maintain its original taste of uniqueness.
mackerel
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Lastly, it's time to have their uni piece. There were at least 3 big pieces of uni, on top of some small ones. The ceramy golden goodness is something we woud literally die for. It was sweet with just a hint of bitter aftertaste. What a great finish to the meal!
uni
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Last but not least, fruit is very important to our bodies, therefore, 2 slices of Japanese Fuji apple with a piece of matcha Warabimochi drew a complete full stop to our enjoyable dining experience with a class in K-Town!
Japanese seasonal fruit
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