{"id":25793,"date":"2014-05-06T07:45:00","date_gmt":"2014-05-05T23:45:00","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=25793"},"modified":"2016-05-10T17:15:43","modified_gmt":"2016-05-10T09:15:43","slug":"shinzo-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2014\/05\/06\/shinzo-singapore\/","title":{"rendered":"Shinzo Japanese Cuisine, Carpenter Street"},"content":{"rendered":"

\"ShinzoShinzo (meaning “from the heart”) is the baby of\u00a0Chef Lawrence Chia with 24 years of experience <\/strong>at top Japanese restaurants like Nogawa, Tatsu<\/a>, and Hinoki<\/a>. Interesting fact: he comes from a family of sushi masters, his brother is Chef Ronnie Chia<\/strong> of Tatsuya<\/a> at Goodwood Park Hotel.<\/p>\n

\"Shinzo
\nSet lunch<\/strong>\u00a0starts from $38, takeaway bentos<\/strong> from $25, and omakase dinner<\/strong> at $138, $168, and $180. 7-course early bird omakase<\/strong> (finish by 7.30pm) at $68+. \u00a0But a regular gave us a tip: never look at the menu. Let the chef decide –\u00a0omakase<\/em>. The regular’s stunning girlfriend said, “This is my favorite Japanese restaurant. And I’m Japanese! I come here twice a month.”
\n<\/p>\n

\"Shinzo
\nAmber Jack sushi
\n<\/i><\/p>\n

How did I, a shy little flower, start chatting\u00a0to regulars sitting next to me? Well, it seemed like everyone\u00a0knew everyone else in this cosy\u00a0space<\/strong>. If you didn’t, you would\u00a0by the end of the night. It was full-house on a Tuesday<\/strong> (reservations highly encouraged<\/strong>). Sake never stopped flowing. People, including Chef Chia, inebriated, danced, chatted with random strangers, and raised a ruckus. The boisterous\u00a0atmosphere<\/strong> was like a gathering of old friends, like Hobbits at a revelry, like medieval knights at a drunken fest.<\/p>\n

\"Shinzo
\nMantis shrimp<\/i><\/p>\n

A drunk social butterfly Chef Chia went around hugging every customer. He joked, “I’ve been drinking since afternoon. The more drunk I get, the thicker the sashimi, because I fear chopping my own fingers off!”<\/p>\n

My friend whispered, “I’ve never seen a drunk chef.” Neither had I.<\/p>\n

\"Shinzo
\nLuckily, Chef Chia was\u00a0like most artists: they made\u00a0good art when high. Assisted\u00a0by his two chefs, Hayden <\/strong>(left)\u00a0<\/strong>and Simon<\/strong> (Chef Chia specifically instructed I must mention them), the omakase set<\/strong> ($168+)\u00a0started off average, but\u00a0crescendoed, until there was a feeling of umami bliss. BANG! (Get it? End with a bang?)<\/p>\n

\"Shinzo
\nNegitoro Maki: A delicious medley of otoro, sesame seed, crispy fried onion, chive, wasabi, soya sauce, and roe on rice, served in a plastic bamboo<\/em><\/p>\n

Omakase normally starts with sashimi and cooked dishes, and moves on to sushi and when you receive a bowl of soup, it is\u00a0the penultimate course before desserts. Shinzo follows this tradition.<\/p>\n

There were\u00a0several things I liked about Shinzo’s\u00a0omakase:<\/p>\n

\"Shinzo
\n(1) It was cheeky<\/strong>. Pairing Tai\u00a0seabream ovary<\/strong> (above)\u00a0with Tai\u00a0shirako seabream sperm<\/strong>\u00a0(below) – I might get pregnant with little seabream swimming in my tummy, I might be a TaiTai. The\u00a0ovary<\/strong> tasted of iron and\u00a0had a powdery texture that I couldn’t\u00a0appreciate, but the\u00a0seabream sperm\u00a0<\/strong>was different from the one I had in Tokyo<\/a>. I couldn’t stomach the Tokyo, but this one tasted like cock<\/em>les swimming in a thick gooey dashi, spiced with wasabi.<\/p>\n

\"Shinzo<\/p>\n

\"Shinzo
\n(2) Seasonal seafood<\/strong>. Really enjoyed the grilled\u00a0isaki<\/strong>\u00a0(grunt fish), that tasted slightly like cod fish, but with a sardine-like texture. Although I’d like the skin to be grilled char and it was slightly fishy, the caramelized buttery onions covered the fishiness.<\/p>\n

\"Shinzo
\n(3)\u00a0Delicious<\/strong>. Every dish had a certain standard but the best were the\u00a0sashimi<\/strong> and\u00a0sushi<\/strong>. The\u00a0Hirame flounder sashimi,\u00a0<\/strong>topped with shio kombu (salted seaweed), came with an extremely aromatic\u00a0truffle soya<\/strong> – hard to beat. But it was the sushi that got me, it had a\u00a0lightness of touch, ethereal. A feeling of shuteyed bliss. Umami. Next time, I’ll come and just whack the sushi.<\/p>\n

Shinzo Singapore<\/a><\/strong><\/h1>\n

17 Carpenter Street #01-01 Singapore 059906
\nT:\u00a06438 2921
\nM-Sat: 12-3.30pm, 6.30-10pm
\nShinzo menu<\/a>
\nfacebook
\n<\/a>Rating: 3.531\/5 stars
\n\"chope-reservations\"<\/a>
\n<\/strong><\/p>\n

Written by\u00a0A. Nathanael Ho.<\/a><\/span><\/p>\n

ps: thanks, Amanda, Lawrence et al, for the hospitality.<\/em><\/p>","protected":false},"excerpt":{"rendered":"

Chef Lawrence Chia, with 24 years of experience at Nogawa, Tatsu, and Hinoki, opens Shinzo (“from the heart”). Interesting fact: he comes from a family of sushi masters, his brother is Chef Ronnie Chia of Tatsuya at Goodwood Park Hotel. <\/p>\n

We ate fish sperm and ovaries. Yums.<\/p>","protected":false},"author":263488,"featured_media":26363,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_uag_custom_page_level_css":"","_lmt_disableupdate":"","_lmt_disable":"","advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"NEW POST: Fish Sperm & Ovaries. YUMS. 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Interesting fact: he comes from a family of sushi masters, his brother is Chef Ronnie Chia of Tatsuya at Goodwood Park Hotel. We ate fish sperm and ovaries. 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