ShinBay

I recently reserved my birthday dining at ShinBay, and it was an exceptional omakase experience that showcased the chef’s (Tanaka Ken) mastery of traditional Japanese cuisine with premium ingredients. We opted for the chef’s omakase menu, which takes diners through a beautifully curated journey of seasonal flavors and textures. Sakizuke (Appetizer): The meal began with an elegant chawanmushi featuring shirako (cod milt), hotate scallops, nasu eggplant, and soramame broad beans. The silky custard was perfectly steamed, and the combination of sea and land ingredients was harmonious. Otsukuri (Sashimi): The sashimi course was outstanding. The sagoshi (young Spanish mackerel) was buttery and fresh, while the shima aji (striped jack) had that characteristic clean, sweet flavor. The hirame with ocean trout and the olive halibut with Tasmanian accompaniment showed the chef’s creativity in pairing ingredients. Onmono (Warm Dish): The A5 Miyazaki wagyu houba yaki with matsutake mushroom was a showstopper—rich, umami-packed, and aromatic. Nigiri & Tsumami: The nigiri selection was extensive and impressive, featuring everything from delicate tako (octopus) and saba (blue mackerel) to the prized kinmedai (goldeneye snapper) and multiple preparations of ankou (monkfish). The rice temperature and seasoning were spot-on. ShinBay delivers an authentic, high-end omakase experience with impeccable fish quality and thoughtful preparation. Perfect for special occasions or anyone seeking exceptional Japanese cuisine. Reservation is highly recommended.​​​​​​​​​​​​​​​​

I can say with zero hyperbole that this is quite possibly the finest omakase experience outside of Japan. From the history & provenance given by the servers for each course to the meticulous detail that each of the chefs tended to, this was the best sushi experience of my entire life. An extensive sake, wine and beer menu presents a perfect accompaniment to this exquisite meal. Nothing short of exceptional, I intend to go back when the new menu gets set for the winter in a couple weeks time. RI ZENSAI Chawanmushi -w/ Shirako (Cod Milt) / Tai (Red Snapper)/ Soramame (Broad Beans) お造り OTSUKURI Chu Toro (Bluefin Tuna) - Sawara (apanese Spanish Mackerel) - Buri (Japanese Amberjack) 焼き物 YAKIMONO Waygu (A5) Hobayaki - Matsutake Mushroom - Asparagus 握り NIGIRI つまみ **TSUMAMI Saba (Blue Mackerel) - Kinmedai (Goldeneye Snapper) - **Oyster (Kusshi), Sazae (Turban Snails) - Akmai (Bluefin Tuna) - Ocean Trout (Tasmanian) - **Fuji Masu (Fuji Rainbow Trout) w/ Ginko Nuts / Wakamomo (apanese Peaches) - Kuromutsu (Japanese Blue Fish) - Anago (Saltwater Eel)- **Ankou (Monk Fish) / Shishito Peppers / Japanese Sweet Potato - Makizushi (Toro w/ Shima Aji, Sea Urchin Salmon Roe) 汁物 / SOUP Akadashi (Red Miso) - Asari Clams (Japanese Littlenecks) - Mitsuba (apanese Parsley) 甘味 KANMI / DESSERT Blackberry Shiso Sorbet / Vanilla Mocha Cream' Brûlée

First of all tanaka Ken or chef Ken is wonderful. He’s hilarious, great with interaction throughout the service, and prepares flavorful meals! Second, the rest of the team is A++++ in service. Professional, but warm as we joked the whole night. Intimate dinner as it was 6 of us on a Saturday night and it was everything we hoped for! PS also great at taking pictures for your party at the end of service if you ask. They really get all the angles.

No words can describe the whole experience at this place ! Simply excellent ! Top food quality and variety, the menu changes everyday which is so exciting to do the experience multiple time ! We had like 15-20 piece which was very fulling with a beautiful atmosphere and a great chef! Highly recommended !

Me and my date are both in our 20s and the braindead maitre d' called my date a "kiddo" which put her in an absolutely terrible mood for the rest of the night. What an insane and brutish gaffe. They've made it clear that this is a fine dining establishment only in price.. All in all, if you're eyeing Shinbay for a date perhaps spare yourself the 800$ humiliation and go to the Korean BBQ next door..