Cosy, unpretentious Omakase experience that delivers on taste and value-for-money. Step into Shinzo and be prepared for an exciting gastronomic ride to Springtime Japan.
Tucked in a first-floor unit at Carpenter Street in the CBD restaurants and pubs area in Singapore, Shinzo is a Japanese restaurant specialising in Omakase (お任せ), whereby guests leave it to the chef to decide what they will be eating.
To honour the trust that their customers place in them by going for Omakase, Shinzo professes to use only the season’s best ingredients sourced directly from Japan’s markets; all ingredients are air-flown from Japan twice a week. The word ‘Shinzo’ translates to heart, and the restaurant is named as such to reflect the love and passion that the culinary team imbues in their dishes.
Shinzo has been around for over eight years and has built a steady pool of regulars who are like old friends to the chefs and service staff. When we were there for the media tasting, we counted several of such regulars who were having friendly banter with the chefs like old friends while waiting for their food to be served.
The Chefs at the Helm at Shinzo
Shinzo is helmed by Chef Patrick Tan and Chef Kevin Ho, both of who trained under the revered Chef Yoshio Nogawa at Sushi Kaiseki Nogawa at Orchard road.
Chef Patrick Tan is a perfectionist who is known for shaping the culture at many renowned fine-dining Japanese restaurants in Singapore, including the Sushi Jin by Les Amis Group, Nogawa, and Sushi Chiharu. Chef Kevin Ho joins Shinzo from Nogawa where he spent the last two decades of his career there and was their head chef.
Both men are deeply passionate about Japanese cuisine, elevating it to the next level and cultivating the next generation of Singapore’s sushi shokunin (sushi artisan). They take great pride in their sushi craft and maintaining an intimate setting in Shinzo’s 18-seater counter.