Ginza Shinto is a newly opened contemporary Japanese Sushi and Omakase restaurant, nestled in one of the shophouses on
Mohamed Sultan Road. Helmed by Chef Ron who has over 30 years of sushi counter experience under his belt, he sources produce from Toyosu Fish Market in Tokyo to the markets in Hokkaido and Osaka depending on the season’s best. As such, the omakase menus change biweekly according to the seasonality of ingredients.
Sweet Cherry Tomatoes from Japan with crisp Ice Plant 3.5/5
Our dinner started off with
Sweet Cherry Tomatoes from Japan accompanied by crisp ice plant with truffle oil. The ice plant gets its moniker from its cool frosted look, with crystalline beads covering its stems and leaves. Crisp and crunchy, it went really well with the juicy and sweet Cherry Tomato. With such fresh and delicate flavours, just a sprinkle of salt may do more justice to the ingredients than drizzling them with sesame sauce and truffle oil.
Amaebi topped with Uni, fresh Ikura and Caviar 4.2/5
2nd course was
Amaebi topped with Uni, fresh Ikura and Caviar. The creamy uni was like a salted butter that melted over the sweet and almost crunchy amaebi, which was further flavoured with a burst of savouriness from fresh Ikura and Caviar. The herbaceous oba leaf not only added a dimension of aroma but also helped to balance out the brininess of the ingredients.
Flame-seared Hotate wrapped with Nori, and Botan-ebi 4.8/5
The next course was
Flame-seared Hotate wrapped with Nori and Botan-ebi. The plumb and sweet Botan-ebi left a lasting impression on my taste buds that night. Its counterpart hotate echoed a similar satisfying crunch.
Kanpachi, Toro and Dashi-rolled Hirame 4.2/5
For Sashimi course, we had
Kanpachi, Toro and Dashi-rolled Hirame with fresh Hanaho. The toro here was one of the finest I had tried. But other than the fresh ingredients, what I appreciate is that Chef Ron actually took the effort to teach his diners how to appreciate Hanaho. I always find it a pity to see people chucking it, and oba leaves aside as simply garnishes.
Miyazaki A5 Wagyu 4.5/5
Next up we had
Miyazaki A5 Wagyu with a raw quail egg yolk and homemade beef sauce (consume by mixing the egg yolk in the beef sauce before dipping the beef in). Mine had been seared to perfection, rendering just enough fats to release its flavours.
Kanpachi Aburi with Bonito Flakes 4.2/5
The Sushi course reflected Chef Ron's creative take in contemporary Japanese dining.
Kanpachi Aburi with Bonito Flakes was flavourful on its own without any dipping sauce, thanks to the savoury Bonito Flakes that was made in house. This extra touch also added an interesting dimension to the bite.
Aburi Amaebi with Foie Gras 4.5/5
Next sushi was my favourite of the evening -
Aburi Amaebi with Foie Gras, sprinkled with grated yuzu zest. Torching the foie gras which melted over the amaebi, what surprised me was the hint of pepperiness exuding from the foie gras spread, which sang in harmony to the sweetness of the amaebi. The Aaburi amaebi had taken on a firmer texture, which made the sushi even more luscious and mouth-filling along with the fats lent from the foie gras.
“Forget Me Not” 3.8/5
“Forget Me Not” Nigiri Sushi is one of the restaurant's signatures. Focusing on textural contrast, in between the sushi rice and the top layer of fatty negitoro and creamy uni, Chef Ron inserted a layer of mini roasted, crisp rice puffs. That not only gives that desirable crunch, but they also release a nutty aroma to the sushi. However, I find the ingredients rather separated as the ingredients were gone much faster than the sushi rice itself.
Mini Ikura Uni Don 3.8/5
We also had a
Mini Ikura Uni Don. What stood out other than the fine ingredients is the rice underneath, which has mini rice puffs mixed into it to provide that nutty flavour and textural contrast. However, with Ikura as the main ingredient, it got quite saltish towards the end. In conjunction with the grand opening, there is a Lunch Special, featuring a more luxurious version - $35 Negitoro Ikura Uni Don (U.P. $55). Each rice bowl will be served with a side of chawanmushi and miso soup. The
Grand Opening Special is only available for dine-in during lunch from 12 October 2020 onward, while stocks last.
Botanebi Miso Soup 3/5
Dinner ended with a bowl of
Botanebi Miso Soup with seaweed, tofu & egg. It was quite saltish, but the addition of fluffy egg helped to ease that out a little.
There are three omakase menu selections for dinner with a 5-course ‘Gin’ Menu at $150, 8-course ‘Ginza’ Menu at $220 and 9-course ‘Shinto’ Menu at $300. Otherwise, you can also go for Chef’s luxe tasting menu for lunch with the 7-course Mini Kaiseki menu ($65) that comprises of an appetiser, sashimi, yakimono, mushimono, sushi, soup and dessert.
Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.
Ginza Shinto
5 Mohamed Sultan Road
#01-01
Singapore 239014
Tel: +65 89388355/ +65 69708355
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Nearest MRT: Fort Canning (DT Line)
Opening Hours:
Mon-Sat: 12 - 230pm, 6 - 11pm
(Closed on Sun)
Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Walk down River Valley Road to Mohammed Sultan Road. Turn left onto Mohammed Sultan Road. Walk to destination. Journey time about 8 minutes. [
Map]
