Shinji by Kanesaka
Highlights
About Shinji by Kanesaka
Shinji by Kanesaka is the Singapore outpost of Ginza Sushi Kanesaka (銀座鮨かねさか), one of Tokyo's most celebrated sushi restaurants, founded by Shinji Kanesaka — the man often called the 'king of Edomae sushi.' The Singapore journey began in 2010 at the Raffles Hotel, expanded to The St. Regis in 2014, and from April 2025 consolidated into a single location at The St. Regis Singapore. This consolidation represents a commitment to focus all culinary energy into one exceptional venue.
Head Chef Keiichi Kobayashi has been the soul of the St. Regis branch for years. With more than two decades of experience rooted in Edomae tradition, he has built a loyal following of regulars who specifically request to sit at his section of the counter. His approach is classically purist — there are no avant-garde surprises here, only the distilled essence of what Edomae sushi was always meant to be: the finest seasonal fish from Tokyo's markets, precisely handled, served on carefully seasoned shari (rice), at exactly the right temperature.
The space itself is a masterwork of Japanese architecture designed by Junzo Irikado — the same designer behind Ginza Sushi Kanesaka in Tokyo. Koushido lattice panels frame the entrance; shouji window panes sit beneath a kawara tile roof. Inside, andon lamps illuminate an interior modelled on classic Japanese teahouses. An ishidatami (cobbled stone) pathway leads to two private dining rooms — Sakura (cherry blossom) and Icho (gingko) — each built with wood from trees of their namesake. The hinoki (cypress), sugi (cedar), and karin (red oak) scents that permeate the space are not artificial — they come from the actual materials used in construction.
Recommended For
Menu & Pricing
Lunch
| Tsuki Set — 12 nigiri, soup, dessert | S$125++ |
| Yuki Set — 15 nigiri, soup, seasonal fruit | S$200++ |
| Yume Omakase — appetiser, sashimi, cooked dishes, nigiri, soup, fruit | S$250++ |
Dinner
| Omakase Wa — seasonal appetiser, sashimi, cooked dishes, nigiri, soup, fruit | S$350++ |
| Omakase Miyabi — premium seasonal courses with extended nigiri | S$450++ |
Beverages
| Sake selection (extensive list, bottles from ~S$100–S$1,400+) | Varies |
| Wine and champagne | From S$80++ |
All prices subject to 10% service charge and 9% GST. Private rooms: S$500 minimum spend. Sake prices can be high — ask before ordering.
Practical Info
- Mon–Sat: 12:00–3:00pm (lunch), 6:00–10:30pm (dinner)
- Sun: Closed
Dietary Info
Photos
Location
The St. Regis Singapore, Lobby Level, 29 Tanglin Road, Singapore 247911
📍 Open in Google MapsYour Dining Journey at Shinji by Kanesaka
Entering the Teahouse
Hidden on the lobby level of The St. Regis, the entrance alone sets Shinji apart from every other sushi restaurant in Singapore. Koushido lattice panels, shouji screens, and a kawara roof create the impression of stepping into a traditional Japanese teahouse. The ishidatami cobblestone path beneath your feet, the scent of hinoki and cedar — this is not a hotel restaurant pretending to be Japanese. It is a Japanese space that happens to be inside a hotel.
The Warm Towel & First Appetisers
A warm oshibori towel arrives as you settle in. If you've ordered the Yume (lunch) or Wa/Miyabi (dinner) omakase, the meal begins with seasonal appetisers — pickled vegetables, chawanmushi (steamed egg custard), or a small cooked fish dish. Each piece is announced by name. The pacing is unhurried, deliberate. The tuna fishball in clear soup and the smoked bonito are perennial favourites.
The Nigiri Crescendo
The nigiri is where Shinji lives up to its Ginza pedigree. Chef Kobayashi's sequence follows classic Edomae progression: lighter white fish first (flounder, amberjack), building to the tuna trilogy (akami, chutoro, otoro), then richer pieces like uni and kuruma ebi. The tachiuo (belt fish) sushi with fine seaweed is a signature — the unctuous texture balanced perfectly by the mineral crunch. The chutoro is consistently described as 'sublime,' and the anago (conger eel) finished with kuro-sansho (Japanese pepper) delivers a uniquely Kanesaka finish. All fish is flown from Tokyo's markets. The shari is firmly textured and lightly vinegared — true Edomae style.
Uni Rice Bowl & Miso
If the omakase includes it, the uni rice bowl near the end is a moment of pure indulgence — creamy bafun uni over perfectly seasoned rice, glistening and rich. A bowl of miso soup follows, warming and grounding after the parade of raw fish. It's a deliberately simple counterpoint to everything that came before.
Seasonal Fruit & Farewell
The meal ends with seasonal Japanese fruit — muskmelon, shine muscat grapes, and matcha ice cream with azuki red bean are common closers. Generous portions, beautifully presented. You walk back through the cobblestone path, past the lattice panels, and into the St. Regis lobby — carrying with you the memory of a meal that felt like it could have been served in Ginza.
Editor's Note
Shinji by Kanesaka is one of Singapore's most prestigious sushi addresses — the Ginza Kanesaka name carries real weight among sushi connoisseurs globally. The S$125 Tsuki lunch is outstanding value: 12 pieces of nigiri plus soup and dessert from a restaurant with this pedigree. For the full experience, the S$350 dinner omakase is beautifully paced and genuinely feels like eating in Ginza. That said, we must be honest about some recurring criticisms. Several reviewers note that the dining experience, while technically excellent, can feel less distinctive compared to newer competitors like Sushi Sakuta or Hashida Sushi — 'no memorable signature dish' is a comment that appears more than once. The sake list is extensive but prices can be aggressive: some bottles exceed S$1,000, and there have been reports of staff recommending expensive bottles without clearly stating prices upfront. Ask for prices before ordering sake. The St. Regis branch previously held a Michelin star but has lost it in a recent guide — this doesn't mean the food has declined, but it's worth noting for those who factor Michelin status into their decisions. Some diners at the former Carlton Hotel branch reported being rushed through their meals, though this branch has now closed. At the St. Regis, the atmosphere is more relaxed. The private rooms (Sakura and Icho) are truly beautiful and worth booking for special occasions. Parking validation may not cover the full duration of your meal — check at the door.