Tucked away in a quiet corner in one of the Financial District's towering buildings, Shinji quietly beckons you in with elevated Japanese cuisine that respects the natural flavours of every ingredient. Immediately, we see the minimalistic mindset of sushi and sashimi - the hamachi crudo blends a tender, smooth and clean sweetness that is lifted with a bright yuzu ponzu sauce, adding citrusy zing and umami depth, while micro basil grounds the dish with a faintly herbaceous bitterness. The Lunch Sushi Set is no different, offering a medley of assorted nigiri ranging from delicate white fish to salmon that sits on a bed of lightly seasoned sushi rice. For an indulgent mouthful of fish, the giant futomaki includes a crunchy pickled radish and is topped with bursts of umami from ikura.
A variation on the approachable karaage, these chunks of chicken thigh are marinated in sake, coated in a starchy batter and fried up to bubbly golden deliciousness. Once out of the fryer, it's tossed in a sweet-savory soy glaze, togarashi and crispy garlic bits that add a slightly spiced, fragrant kick. At $20 an ounce, this A3 Iwate wagyu demands your attention and delivers spectacularly. Each slice is marbled like a marble countertop, fat melting into a buttery richness that coats your palate. The delicate sear preserves the delicate, rosy interior to deliver a clean, mild beefy experience rather than a bold, bovine roar. It's served with fried garlic chips, smoked salt flakes and pickled green onion & wasabi - each bite can be customized in flavour. Even at 4oz, it's suitable to share as each bite is incredibly rich, but life will keep getting richer once you see the dessert menu.
Charmingly, the climax of the lunch was their sweets. The chewy, stretchy mochi wraps around a fudgy nama chocolate center that's dense, dark and beautifully bitter. Dark chocolate cream and ganache bolster the richness, while two additional pieces of nama chocolate flank the mochi that's topped with a crisp and fruit caramel tile dotted with cacao nibs. For la pièce de résistance, the sundae was exactly what my inner consciousness craved. Baked Japanese sweet potato puree is extruded like a Mont Blanc - silky, chilled and melting into a deeply earthy, nutty sweetness that screams sweet potato. Vanilla ice cream is creamy and fragrant, without that artificial vanillin punch that bolsters the richness of the puree. A smear of gently salty miso along the bowl creates a happy harmony with light caramel, while miso candied pecans dot each bite with crunchy indulgence. To garnish, a paper-thin sweet potato tuile adds a delicate crisp, and a spongy, airy meringue adds a touch more sweetness. This is the kind of dessert that makes you close your eyes and focus all your senses on the symphony playing on your palate.
If you're a fan of sweet potatoes, the sundae can't be missed; if you prefer chocolate more, then you won't regret getting both. read more