I’ve always felt that the best meals aren’t just about the food, they’re about the energy of the room the moment you walk in. I visited Shinrai on a Tuesday evening around 7 PM, expecting a quiet dinner, but what I found was a buzzing, retro-pop enclave that felt miles away from the stiff formality of a traditional omakase counter.
Located right on the bustling Telok Ayer Street, this Japanese Telok Ayer restaurant has quickly carved out a niche for itself. It feels less like a temple to silence and more like a place where you can actually laugh while enjoying excellent Japanese cuisine. If you’re looking for a spot that blends the freshest ingredients with a fun, accessible vibe, this might just be your new haunt.
Atmosphere and First Impressions: Not Your Typical Sushi Restaurant at Telok Ayer Street
Walking in, the first thing I noticed was the interior. It’s got this cool, Tokyo-inspired aesthetic with neon accents that immediately sets a playful tone. The space itself is compact, which adds to the conviviality but does mean you’re sitting fairly close to your neighbors. The AC was blessedly strong, I actually kept my jacket on for the first ten minutes, which is a relief in Singapore’s humidity. It’s definitely lively; the noise level picked up as the diners filled the table seats, creating a hum of conversation that felt energetic rather than overwhelming.
A Feast for the Taste Buds: Salmon Carpaccio, Foie Gras Sushi, and More
What I Ordered (And Why I’d Order It Again)
I started with the Salmon Carpaccio ($18.80), which came highly recommended. It was served chilled, the slices of salmon glistening under the warm lights. The real game-changer here was the homemade truffle sauce topped with truffle caviar. The scent hit me before the plate even touched the table. The earthy aroma of the truffle perfectly cut through the fattiness of the fish, while the caviar added a satisfying pop of texture. It was rich, but not cloying, a perfect opener to whet the appetite.
Next, I couldn’t resist the Shinrai Signature Maki ($21.80). This roll is a beast. It’s packed with whole tiger prawns, cucumber, and avocado, then topped with torched salmon and tobiko. The smoky char from the torching process contrasted beautifully with the sweet, crunch of the prawn. But the surprise element was the chicken floss dusted over the top, a savory, textural addition that felt like a cheeky nod to local tastes. It’s a riot of flavour and textures that feels distinctly “Shinrai.”
Ending on a High Note
I also savoured the Foie Gras Sushi, featuring a beautifully caramelized slice of foie gras atop fresh sushi rice, combining traditional Japanese technique with luxurious ingredients. The scallops and crab meat in the seafood chawanmushi were also highlights, showcasing the freshest ingredients prepared with finesse.
For the main event, I went for the Wagyu Foie Gras Don($48.80). This bowl is pure indulgence. It features A5 Kagoshima wagyu, perfectly seared foie gras, and an onsen egg dip that ties it all together over fluffy pearl rice. Breaking the yolk and mixing it with the truffle sauce created a creamy, luxurious coating for the meat. The beef melted in my mouth, and the richness of the foie gras made every bite feel like a special occasion. If you love bold, savory profiles, this dish alone is worth the trip.
Watching the Kitchen in Motion
One of my favourite parts of the night wasn’t even a dish, it was watching the choreography behind the counter. From my seat, I could see the chefs moving in tight, efficient rhythms. The quick flash of the torch over salmon. The deliberate brush of sauce. The way plates were wiped clean before leaving the pass.
There’s something reassuring about that kind of precision in a lively restaurant. Even as the room grew louder and tables filled up, the kitchen never felt frantic. It felt controlled. Focused. It reminded me that while Shinrai embraces fun, it’s built on real technique. That balance, energy in the dining room, discipline in the kitchen, is harder to pull off than it looks.
The Crowd Tells You a Lot
By 7:30 PM, the place was packed. I noticed a mix of office groups loosening their ties, couples leaning in over shared plates, and a few regulars greeting the staff like old friends. No one looked intimidated. No one looked like they were trying to decode a cryptic omakase sequence.
And that’s what struck me. Shinrai doesn’t create distance between you and the food. It invites you in. You can order boldly, mix raw and grilled, sip sake casually, and build your own rhythm for the night. It feels like a place you return to not for ceremony, but for comfort, the kind that comes from knowing you’ll leave full, happy, and already planning what to order next.
Service Experience: Helmed by Chef Desmond Fong
The service was prompt and friendly without being intrusive. The restaurant is helmed by Chef Desmond Fong, formerly of Sushi Yujo, and you can feel his influence in the precision of the kitchen.
Our server was attentive, refilling our hot green tea (and later, our sake) before we even had to ask. Despite the place filling up quickly, the staff moved efficiently, ensuring that no table was left waiting too long. They were happy to explain the menu options, guiding us through the selection of skewers and mains with genuine enthusiasm.
Practical Information: Lunch Sets, Dinner, and Booking
Shinrai is located at 173 Telok Ayer Street, making it super convenient if you’re working in the CBD. They are closed on Sundays, but open Monday to Saturday.
Price:
- Lunch: They offer great value lunch sets starting from around $16.80.
- Dinner: Expect to spend about $60–$80 per person if you’re ordering a mix of starters, mains, and drinks.
Booking:
Reservations are definitely recommended, especially for Friday nights or if you’re visiting with a group. You can book exclusively online or give them a call.
Timing:
I’d suggest arriving slightly earlier, around 6:30 PM, if you prefer a quieter start to your meal. By 7:30 PM, the place is usually packed.
Final Verdict: Who Should Visit Shinrai?
Shinrai bridges the gap between casual sushi izakaya dining and quality Japanese cuisine. It’s best for small groups of friends, casual date nights, or colleagues looking to decompress after work.
Avoid if: You are looking for a silent, meditative, purist omakase experience. The vibe here is energetic and fun, and the dishes lean towards bold, rich flavors like truffle, foie gras, and miso rather than minimalist tradition.
Overall, I loved the experience. It’s a restaurant that doesn’t take itself too seriously but takes its food very seriously. From the freshest ingredients to the creative twists on Japanese classics, Shinrai delivers a meal that leaves your taste buds tingling and you feeling complete and satisfied. I’ll definitely be back to try the grilled unagi and seafood chawanmushi next time!
For a deeper dive into refined Japanese Telok Ayer dining, explore our article on Omakase Counters Worth Sitting For and visit BestOmakase.com.sg for comprehensive guides to top omakase restaurants across Singapore!
