Shinji (Bras Basah Road)

This sushi restaurant, under the aegis of Japanese chef Shinji Kanesaka, is located on the lobby level of the Carlton hotel. The entrance is typically discreet and leads into an intimate space with seating at the hinoki cypress counter for 16. Three set menus are offered – but the omakase is often the best route to take. The ingredients are good quality, with fish flown in from Tokyo’s Toyosu market. Reservations recommended.

The Original Hinoki Counter Lives On

• Shinji preserves the original hinoki counter from its Raffles Hotel days, and that counter remains in use today, connecting the restaurant’s present dining room to its historic roots.

Pioneers of Authentic Omakase Dining in Singapore

• Shinji by Kanesaka has been a pioneer of authentic omakase dining in Singapore since 2010, offering a true Edo-style sushi omakase created and executed by a native team of artisan chefs, with the omakase philosophy encapsulated in the phrase “I will let you decide.”

A Storied Journey Across Iconic Hotels (Bras Basah area heritage)

• The restaurant’s evolution traces Singapore’s luxury hotel scene: from its Raffles Hotel beginnings, to the Carlton Hotel in 2017, and now a focused Shinji at The St. Regis Singapore (as of April 2025), underscoring a long-standing commitment to culinary excellence and heritage.

Signature Ingredients

• Chu-toro: A silky, fatty cut whose melt lingers on the tongue, balanced by Shinji's precise Shari and a gentle nikiri to illustrate Edomae luxury.
• Kohada: A small, bright-briny fish with a subtle crunch and aroma that punctuates the sequence, highlighting seasonality and technique.
• Hokkaido Uni: Creamy, sweet-briny sea urchin that blooms on the palate, a hallmark of the seafood-forward approach.
• Anago: Melt-in-the-mouth eel that folds into warm Shari with a touch of acidity, showcasing texture and temperature control.
• Shari (Sushi Rice): The rice is alive with quiet heat and a glossy texture, forming the canvas that carries umami through the course sequence, tempered by the nikiri.
• Nikiri: A glaze balancing umami and shine, enhancing the fish without masking its character.
• Wasabi (freshly grated): Lends fragrant perfume and brightness, sharpening the freshness of the ingredients rather than overpowering them.