Is it just me, or does Boat Quay look more vibrant nowadays? It feels that the area has rejuvenated by the steady stream of merry makers or just hungry people looking for good food, and reasonably priced drinks.
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| entrance to Shinya Izakaya |
Was invited to the Shinya Izakaya and this new izakaya is helmed by Chef Kakiruma, Jack Wee and Vincent Lau. Shinya Izakaya specialises in fresh sashimi 刺身, kushiyaki 串焼き (skewers), Agemono 揚げ物 (deep-fried dishes), Yakimono 焼き物 (grilled dishes), Itamemono 炒め物 (stir-fried dishes) and Donburi 丼 (rice dishes). Location wise, it is just a few steps away from
Georgetown Tze Char & Craft Beer.
Izakaya in general, refers to a "stay-drink-place". I do like to visit izakaya (not the standing type though), as I could get a variety of snacks/appetisers (otsumami おつまみ) to go with the drinks.
Let's check out Shinya Izakaya! Being the new kid on the block, has its perks. Perks for customers! Spotted their 'Opening Special' promotion of the $1 sashimi or the $1 oysters, with terms and conditions applied. So, do check with the restaurant directly for any further query.
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| good deal |
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| cheers |
If you're a teetotaler, then it might be a good idea to bring along a friend who does drink
(alcoholic drinks to be specific) as the opening promotion requires the purchase of normal priced alcohol. Again, for friends who drink, please drink responsibly.
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| what are we drinking today? |
The interior of the restaurant felt spacious. We were seated at one of the booths that could fit 5 to 6 pax. There are private rooms available as well, hence please check with the restaurant when you make the reservation.
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| booth seats |
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| inner section of the restaurant |
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| private room |
For drinks menu, there are options for Premium Sake, Sake (in the form of 300 ml, 720 ml or 1800 ml bottle), Wine, Beer and non-alcoholic drinks such as soft drinks, green tea or juices. Iced water is complimentary. Selected per glass options for sake and wine are available.
We got ourselves a 720ml bottle of sake to try and to match with the food that we will be having today. Was recommended the Hokkaido Kanjyuku, an aged sake. Aged sake is also referred to as 'koshu'. This informal term refers to sake that's been aged at the brewery for some time before release. For Hokkaido Kanjyuku, it was aged for 3 years. The colour is light yellow, tasted sweet and mellow.
Hokkaido Kanjyuku (Junmai Daiginjo)
Alc : 16%
Polishing rate : 65%
Brewery : Kobayashi Shuzo (Hokkaido)
Not good to drink on an empty tummy, so we started with a platter of sashimi. It was beautifully plated. The default number of sashimi slices is 3 pieces for both the 5 and 7 Kinds of Assorted Sashimi.
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5 Kinds Assorted Sashimi (akami, kanpachi, salmon, tai, hotate) @$48
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Ala-carte sashimi comes in 5 pieces per order. There's about 10 different types available on the menu, including premium items like otoro and chutoro sashimi.
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| Ala-carte sashimi (clockwise): shima aji 縞鯵 (@$38), otoro 大トロ (@$48) and salmon belly 鮭の腹 (@$14) |
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| close up view |
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| looking otoro-ly delicious |
What are the snacks/appetisers that you usually start with? Eihire or Grilled Dried Stingray Fin, is a typical Japanese drinking snack. However, the version here is more chewy as it seemed less charred than the versions that I had from other places.
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| Eihire (Grilled dried stingray fin) @$12 |
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| Gobo Stick Karaage @$6 |
I think this was my first time having deep fried burdock sticks and boy, I loved it! The flavour reminds me of pisang goreng (fried banana) but it's not. Hehe!
Moving on to the meatier parts, and I do mean it quite literally! We tried the Buta Kakuni, Chicken Teriyaki and Saikoro Steak.
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| Buta Kakuni (Stewed Pork Belly) @$12 |
The stewed pork belly was a whole lot thinner than I expected. Usually, we'd see thicker cuts of the meat for this dish. Tasted of savoury soy, sweet mirin and dashi. The fats was melty and dissolved almost immediately once it got into the mouth. Nice.
I was surprised by the Teriyaki Chicken dish, as it looked more like a deep fried item rather than a grilled one? No idea but it tasted good.
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| Chicken Teriyaki (Grilled Teriyaki Chicken) @$12 |
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| Saikoro Steak (Pan-fried Diced Premium Beef) @$25 |
Am actually glad that the Pan-Fried Diced Premium Beef (Saikoro Steak) is more of cubes rather than too finely diced! Tender bites for all the two glorious pieces that I managed to steal. Light flavours for the meat.
Let's have a bowl of Tendon for something more substantial, although after having drunk the sake, a bowl of ramen would be ideal as well.
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| Tendon (Crisp Prawns with Vegetables on Rice) @$15 |
While the Tendon here does not have fluffy looking batter, nor was it superbly crispy since it was lightly drizzled with sauce, the taste kind of grew on me as I had more of the rice at the bottom. Only managed to try the root vegetables in the bowl and I liked both the pumpkin and sweet potato. Well cooked and tasted sweet. There's eggplant in there as well.
Usually, I'd look for chicken gizzard or heart but it's not available here. Instead, we tried the shishito, shitake, chicken meatballs, enoki bacon and tebasaki (chicken wing). The shio tebasaki was a tad dry but still flavourful. Loved the shishito (Japanese green peppers).
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| Kushiyaki (Skewers) - left to right: shishito @$2.50, shitake @$2, tsukune @$2.50, enoki bacon @$3, tebasaki @$3 |
My favourite dish for the night, was the Grilled Yellowtail Collar. Looked a tad on the small side but tasted so good! Plump meat that felt buttery, and seasoned just right. Perfectly cooked.
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| Kama Shioyaki (Grilled Yellowtail Collar) @$20 |
Thank you Jennifer Yeo Consultancy for the invite and Shinya Izakaya for hosting the dinner.
Attended with Kris, Tracy, Hence and Ivan.
Shinya Izakaya
Address: 79 Boat Quay, Singapore 049867
Contact: 6327 9240
Reservation: 8112 8028
Business Hours:
Closed on Mon
Tus-Sun: 3pm to 4am
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