Shinji by Kanesaka

This is where we had lunch for our 10th wedding anniversary. Shinji by Kanesaka is located at Raffles Hotel. Shinji Kanesaka is a 2-star Michelin chef and he chose Singapore to open his first restaurant outside of Japan.

We would highly recommend this restaurant. Unfortunately, after eating "real" sushi and sashimi here, I don't think we'll find Sushi Tei* or Sakae Sushi* as enjoyable anymore!

*Sushi Tei and Sakae Sushi are well-known franchised Japanese restaurants in Singapore which have sushi trains (also known as conveyor belt sushi).

Here is where we sat. Right in front of the chef where we can see him work to prepare our food and chat with him at the same time.

With two very sharp knives in front of the chef, we reminded ourselves to keep any negative comments about the food to ourselves. Hehe. Luckily, we enjoyed every dish tremendously and didn't have to hold our tongue at all. :P

Chef Shunsuke Yoshizawa at work. We were really impressed by how quietly and quickly he worked to get our food ready, and at the same time keeping his working area clean and tidy.

Picture taken before the meal. If it was taken after, our abdomen will be noticeably larger!

10th Anniversary Lunch (Without the kids, of course!) :)

We gave ourselves a treat at Shinji by Kanesaka, a Japanese restaurant at Raffles Hotel by 2-star Michelin chef Shinji Kanesaka. We had the omakase menu, which essentially means that the menu selection is left entirely to the chef. I also interpret it as ingredients that the chef needs to get rid of before they turn bad. :P

For the omakase menu, we had an appetizer, a selection of cooked dishes, sashimi, nigiri and maki sushi, a soup and finally, desert. 

Raw scallop with mustard and tonburi. Tonburi is made from seeds of a shrub called Bassia Scoparia and looks like caviar.

Very lightly grilled barramundi (the flesh is still raw) with deep fried baby crab. These must be the smallest crabs I've ever eaten. See how small the pincers are in comparison to the chopsticks at the side.

Red snapper sashimi

Sea urchin, Japanese yam, ladies finger and seaweed. All raw I think. The different colors made the dish look interesting. We were supposed to mix everything up before eating, and eating this dish was a very unusual experience for the senses because of the differences in texture of the items. The sea urchin was soft and mushy, the minced yam was crunchy and juicy (much like fresh water chestnut), the seaweed was like jelly and the grated ladies finger was, well, like grated ladies finger!

Deep fried Spanish mackerel and minced tuna balls. With grated/minced radish on the side. I think this is the dish that we least liked. The sauce was too salty for our liking, and I don't fancy deep fried meat (or in this case, fish) balls in the first place.

Another really interesting dish. Tuna sashimi, in onion sauce, ginger flower and dried fish flakes.

Flathead fish nigiri sushi

Squid nigiri sushi, with some sea salt and lime. This tasted exquisite! The tinge of salty and sour really enhanced the taste of the otherwise plain tasting squid.

Medium fat tuna nigiri sushi. If you look carefully, you can see the graduation in color of the piece of tuna from darker at the left side to a lighter color at the right side. Fatty tuna is more pink, while the leaner tuna is darker in color.

Fatty tuna nigiri sushi. You can see that this piece of tuna is more pink and lighter in color compared to the previous piece of medium fat tuna. Because this piece of tuna is fatty, you can also see that it is marbled, much like the marbling on a piece of fatty Wagyu beef. According to the chef, there is less fatty parts in a tuna fish, so the fatty parts of the fish is more expensive than the lean parts.

Mackerel nigiri sushi with ground spring onion and ginger. I  know that mackerel fish is known to be "fishy" (although I do like the "fishy" smell and taste of mackerel) but this fish doesn't taste or smell "fishy" at all! According to the chef, for the "fishy" fish, he would soak the fish in a vinegar solution for a short while before it is served. This kills away any "fishy" smells.

Marinated lean tuna nigiri sushi

Shrimp nigiri sushi. I found this very delicious. The shrimps were super fresh and were still slightly firm in texture.

Salmon roe nigiri sushi. We were given a small spoon to eat this. A caucasian lady nearby did not notice the spoon provided for this dish and proceeded to finish it up using her chopsticks. Hehe. We didn't realise what she did until she mentioned it aloud after finishing the dish. At least her chopstick-wielding skills would have improved tremendously after that.

Sea urchin maki sushi

Eel, done in 2 different ways. With sea salt, and with a sweet sauce.

Delicious clear soup. With clams inside. According to the chef, this soup is very good for the liver. After drinking that, the Japanese men can go for their alcohol-binging sessions! Yep, the chef said that. Well, sort of. Haha.

A piece of tamago (egg). According to the chef, this is cooked over charcoal fire and can take up to 2 hours to cook. Must be difficult to cook such a thick layer of egg evenly and without burning the bottom!

Desert! 2 slices of Japanese pear, which was very sweet and juicy, and a scoop of homemade Japanese lime ice cream. This must be the most refreshing ice cream I've eaten in a long time. The lime was not too sour and the ice cream was not too sweet. The ice cream was really refreshing and really finished off the many dishes well.

School Holidays - Sunday (couple time for a change!)

After the kids' playdate with R, we dropped them off at their grandparents' place. DH and I managed to eat a nice lunch together before running some errands. We went to one of our usual haunts, Tampopo Japanese restaurant in Ngee Ann City. The food is good (we see many Japanese eating there, so it should be authentic!), price is reasonable and service is great.