I always heard about this place for serving fresh and delicious sashimi but never had the chance to visit due to its ulu ulu location. Now that I have, I gotta agree with the reviews.
TL;DR - Focus on Sashimi and Chawanmushi. Drinks and desserts are additional charges.
We made a reservation through @eatigo_sg for a discounted buffet rate. T&C apply. Although the discount rate is fixed at certain times, it's a good way to save some money. We went there early since we needed to walk about 800m to the restaurant from Tan Kah Kee Station. We arrived at a small, long, and cozy restaurant with a dim ambiance.
Using a QR code to scan for the ordering menu, we each ordered what we wanted to try and eat, then waited for the food to arrive. Food arrived promptly.
If you are a sashimi lover, this place excels. The sashimi tasted quite fresh, with each slice being chilled, smooth, and delicate in the mouth. The cuts were just the right thickness to fit into the mouth.
Ikura Chawanmushi is another must-have dish. The eggs were sieved properly, leaving a smooth surface without many air bubbles. Eat with care as this savoury egg dish is served piping hot. It's so nice that I had seven of them and treated them like dessert too.
As for the sushi, the toppings were alright, but the rice was subpar. The vinegared rice felt lumpy and tasted cheap, lacking deep flavour.
The grilled, pan-fried, teppan, and deep-fried items were kind of oily, in my opinion, and the taste was quite average. The Wafu Steak was probably an exception with its juicy, tender, and chewy meat.
Note that the buffet doesn't include drinks and desserts. If you are thirsty, they offer free-flow drinking water and free-flow hot/cold green tea for $1 and $1.50, respectively. Their service was great too.
A very important point to note: CASH/PAYNOW/PAYLAH ONLY
Buffet Pricing:
Monday - Friday (Lunch)
Adult: $41.90++
Child: $25.90++
Monday - Sunday (Dinner)
Complimentary (per pax): 1 serving of Fatty Tuna Sashimi & Scallop Sashimi
Adult: $59.90++
Child: $33.90++
Music by @vladest_art — Behind the Sun
License: Creative Commons Attribution 3.0 Unported: https://creativecommons.org/licenses/by/3.0/deed.en
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🚩Shin Yuu @ Greenwood Ave, 16 Greenwood Ave, Hillcrest Rd, 289209
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Not bad. I actually prefer vegetable tempura due to the variety. But overall this buffet felt cheap.
For my first meal of freedom, I returned to my favourite sushi buffet place -- shin yuu!
It felt so amazing to take my mask off outdoors and to eat piping hot served food.
They have such fresh sashimi and delicious cooked beef for those who prefer meat. They have a modest range of well-made, small servings so you can sample many dishes quickly and decide what you like best. I've reviewed them before and gave them a 9/10 and I stand by it.
This Japanese buffet restaurant provides quality ingredients and freshly cooked dishes with every order.
Must orders: wafu steak and shin yuu maki!
Aburi Sake sushi (left)
The salmon belly was so gratifyingly fatty and torched till it had a melt in your mouth texture. The mentai sauce added on to the creamy mouthfeel of the sushi and complemented the smoky, torched flavour of the salmon really well.
Negitoro sushi (right)
Was surprised when i was told that this was tuna belly, as all the tuna belly sushi i’ve had previously were Don’t think there’s many japanese restaurants offering this on their buffet menu either, which is exactly one winning factor of shin yuu.
You would be surprised at how many restaurants can screw up their simpler and more basic dishes, which thankfully wasn't the case here.The chicken skin was crisp and the meat tender and juicy. Most importantly, there wasn’t any “bloody” chicken stench.
Bite sized sushi thats perfect for popping the whole thing in your mouth at one go so that you can enjoy the burst of textures and flavours. The salmon skin adds depth to the textures of the sushi, giving it a nice crunch in contrast to the soft sushi rice and melt-in-your mouth torched salmon which was wonderfully creamy. Best consumed as soon as you get your sushi,if not the salmon skin might lose its crispness!
Unagi and avocado; truly a classic pairing that can never go wrong. The fatty, well marinated and melt-in-your mouth unagi was really good, and even better that there wasn’t too much sushi rice which would have been a sad distraction
No Japanese meal is complete without sashimi, and this platter certainly pleased everyone at the dinner table with the thick, generous cuts of fresh sashimi.
The tuna was a little too fishy for my liking, but i loved the slices of salmon, particularly the salmon belly which was so thick,fatty and fresh. Apart from the usual sake, maguro,mekajiki, amaebi, otoro and tako, there was also the highly sought after uni. It was my first time trying uni, and it carried just a slight taste of the sea, with a super creamy and melt in my mouth texture. Its not bad i guess, but wouldn’t be forking out the $$$ just for it haha
The sesame dressing was really addictive and even made the lady’s finger which i usually detest taste delicious! Not much of a pork person, but everyone was singing praises for the pork belly, which seemed to have a nice meat-fat ratio.
Felt that the ume (plum) wasn’t very distinct in this. If you didn’t tell me, i don’t think i would have known of its presence. The large, generous pieces of creamy avocado was gratifying, but gets easily jelat after awhile, as the creaminess of the mayo and avocado combined could prove to be too much of an overkill.
This had a really pleasing creamy mouthfeel thanks to the generous amount of mentaiko sauce coating each piece of scallop. If you’re a mentaiko fan, you will love this for sure, though I imagine that some would complain that the sauce was too much of an overkill, as that was practically all that could be tasted.
Love all things truffle, and imagine my excitement when i saw actual pieces of truffle sitting atop the pieces of scallop. The strong but not overwhelming fragrance of truffle paired superbly with the natural sweetness of the scallops.
As alluded by the word “yaki”, this was unlike your typical onigiri which is made of white sushi rice seasoned with vinegar. Instead, the rice is first fried such that it carried a nice wok-hei fragrance. It kind of reminded me of the fried rice that my grandmother used to always cook for me! The onigiri also comes with garlic chips at the side for an added crunch and fragrance. One downside for me was that the onigiri did not seem to hold well together, falling apart quite easily upon my first bite. Perhaps because the rice was a little on the drier side, and did not have the same sticky, mushy texture typical of sushi rice to hold together well enough.
Shin yuu brings even their edamame up a notch with the addition of truffle oil.I personally love edamame, but the truffle fragrance in this made it all the more addictive such that i couldn’t stop reaching for pod after pod.
The restaurant definitely does not skimp on the quality nor quantity of ingredients. Just look at that generous portion of ikura sitting atop the chawanmushi! The popping orange globes of salmon roe added a refreshing burst of flavour to the otherwise mild-tasting chawanmushi. Truly oishi!
A really interesting maki, which reminded me of fresh vietnamese spring rolls. I would recommend popping the whole sushi into your mouth at once to enjoy the myriad of flavours and textures; sweet, tangy and salty all in one, making this a really refreshing sushi differing from the classics.
A small glass delivering a strong burst of flavour, with the ikura popping delightfully in my mouth and the squid providing a nice bite with its firm and slightly chewy texture. The squid didn’t have any fishy stench, which was great because i’m not exactly a fan of squid in the first place. This is a really refreshing dish which in my opinion serves as a really great appetiser!
