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We hear you, our dear diners!
You love sushi & want a sushi cake for your birthday! ????
So, for all you birthday boys & girls who are going to have dinner buffet with us @Katong Square, we have specially created this savory sushi cake, just for you on your birthday month, as we are also celebrating our Grand Opening ? !
Come, celebrate your Special Day with us and have this special cake on us! ?
3 days in advance notice required. Only at Katong Square outlet.
Kindly quote in booking message “Sushi Cake ” in advance when booking online. Limited period only.

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Celebrate Every Victory in Your Life!

We are so proud of the ACS Independent School boys and girls who have won in the 2017 Schools National Swimming Championship. Boys emerged as Champions in A Division, B Division and C Division. Girls in A Division as Runners- up. Congratulations!

It was truly a joy to see them celebrate their victories with their team-mates, coaches and committee members while enjoying a hearty meal with gusto, at our restaurant!

We believe that behind every victory holds many hours of strenuous hard work, mental strength, tears and sweat.
Everyone of you deserve the applause, glory and fun celebration!

Keep up the good work and continue to Shine!

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Hearty Autumn Appetite Infographic

As the weather slowly turn cold and we ease into the dreamy autumn season, let’s look at some of the delicious food that the Japanese love to savor during this cool season.

Here are some hot favorite which we serve in our restaurant, which you might want to try with your loved ones:

1) Sanma Shioyaki

Sanma fishes or mackerel migrate from north to south seasonally to lay eggs and has 20% more fat in autumn, compared to about 10% during summer. These fishes are rich in omega 3, DHA and EPA, so they are good food source for the development of brains.

This whole fish is typically served grilled with salt in Japanese restaurants, till its skin turned crispy. You can squirt some citrusy lemon on it, dip it into soy sauce and eat it with the daikon radishes usually served on the side. Goes well with rice and miso soup. Tasty meal!

2) Alaska Snow Crab Nabe

Fancy some warm, hearty and savory soup to beat the cold?
Then you should try one of our most popular soup, the Alaska Snow Crab Nabe. It is boiled slowly with vegetables, tofu and golden mushrooms.

To get this dish worth S$32.00 free, all you need to do is simply present the print out voucher (you can print from this link ) when you order 2 lunch ala-carte buffets at our restaurant.

There are also seafood soup served as steamboat or in a teacup for variety.

However, if you prefer soup which is non- seafood, we also have other soup which you can consider like the Pearl Mushroom Soup with Miso or Pork belly Miso Soup.

3) Sukiyaki

Sukiyaki is one of Japanese’s most sought after comfort food when the season turns cold. It is simmered in a hot iron pot filled with thinly sliced beef, mixed with nutritious tofu, leafy vegetables, eggs and chewy mushrooms.

The delicious, hot soup is often shared and is a welcoming sight in any social gathering, warming the stomach of the diners.

4) Pumpkin Egg Custard (under Appetizer)

Pumpkin is harvested during late summer and early autumn time. So, after harvesting, people worldwide make wonderful recipes using this amazingly tasty gourd.

In Shin Minori, we recommend you to try our smooth, rich and yummy pumpkin steam egg or chawamushi. It also contain ginko nuts and fish cake. Pure delight!

Other pumpkin dish we have is our simmered pumpkin with special sweet sauce, also another flavorful, soft and subtly sweet dish to relish.

5) Niku Jaga

Enjoy the aromatic stewed pork belly simmered slowly with potatoes and carrots in soy sauce broth. It is the perfect dish for any cold evening to enjoy with a bowl of rice.

So tantalizing, it is easy to fall in love with. Niku Jaga is often referred to by the Japanese as a dish that reminds them of their mother’s home cooked food or in Japanese, “ofukuro no aji “, meaning the taste or flavour of a mother.

6) Sake

Sake, which is Japanese fermented rice wine, is an integral part that completes the Japanese cuisine. It is often used in their traditional rituals and important celebratory occasions such as wedding. Sake is brewed in winter, pasteurized and age in the spring and summer season, so autumn is the prime time to drink it and enjoy with loved ones.

How about warm cups of sake for toasting with families and friends? Sake is not only a good source of drink as the temperature turn cold, to warm our bodies, but also for cultivating closer bonding.

May these autumn food (and drink) bring warmth to your stomach and joy to your hearts!

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I recalled one of William Shakespeare’s quote “Can one desire too much of a good thing?” (In “As You Like It”). To a lot of foodies, I presume, the answer is unanimous… Yes! That is why we have buffet! Buffets are definitely one of Singaporean’s favorite thing to do with families, colleagues and friends. Singaporeans love food, be it eating, talking, sharing, blogging and some even making them too.

So, we had a little fun food challenge held at Shin Minori on 2nd August evening. We were the main sponsor for the venue and food. 4 wonderful food influencers were invited to this interesting food challenge. They can be found in instagram by their names: mshannahchia, evilbean, nahmj and mightyfoodie. For this challenge, more than 50 assortment items such as chawamushi, sushi, maki, tempura, ramen, soup, yaki tori, handroll, onigiri, garlic fried rice, gyoza etc. were chosen from Shin Minori ala-carte Japanese buffet menu.

Normally, when we dine and eat slowly, we can enjoy the taste and consume more. But for this challenge, it was all about speed and these 4 food influencers were given a mere 15 minutes to consume as much food as possible. The one who completed the most plates/ bowls within the stipulated time, would be announced the winner.

After 15 minutes, the winner was birthed. He was none other than Mightyfoodie, who lived up to his good name! He finished whopping 16 plates of food. Applause!

After the challenge, all Influencers were given Enzyplex to help improve their digestion. We had an enjoyable time afterwards, chatting about what else… good food again!

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We had a blast with our Wine Pairing Session on the 12th July!

Many connoisseur of wine or oenophile came and enjoyed a fun- filled event with us!

Partnering with Top Wines, a renowned and reputed wine distributor in Singapore, we have the pleasure of tasting 4 different types of wine for the evening. The 4 wines are Astoria 9.5, Astoria Lounge, Astoria Fashion Victim and Elena Walch Pinot Nero.

The Japanese food we prepared for wine pairing are namely:
~ Sashimi Moriwase
~ Foie Gras Sushi
~ Aburi Salmon Sushi
~ Grilled Scallop Wrapped with Wagyu Beef topped with Black Pepper Sauce
~ Grilled Mekajikai (swordfish)

The wine bottles are individually wrapped and covered for each guest to vote for their best pairing wine with the food.

The result? The winning wine: Astoria Fashion Victim, Rose NV from Italy, Veneto.
And we gave this as a prize to Mr Low, who voted for it.

With delightful sashimi and sushi, exhilarating wine and lovely company for dinner, we declared this wine pairing event a success!

Missed this event? Fret not. Watch out for our next event via our Facebook!

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Different Types of Sushi Rolls. Japanese Food Infographic

Different Types of Sushi Rolls寿司

Do you know that in Sushi itself, there are so many variations?
How many types do you know?

Narezushi馴れ寿司 –

The origins of sushi is found in “Narezushi”. It began as a form of preserved fish from China between the 5th and the 3rd centuries BC and was introduced to Japan in Edo Period (1603-1868).
They were eaten during festivals and was an integral part of the celebration. Narezushi was made of fish and rice, mixed with salt, rice vinegar and sake and left to ferment. The rice was used solely for the fermentation process and discarded later.

This sour- tasting sushi took months to ferment and make. Shops sold this packed in boxes and that was the birth of sushi.

Towards the end of the Edo Period, a young man, Yohei Hanaya, created his first kind of “Nigiri” (hand- squeezed) sushi. He sold them by carrying a box on his back. Around 1828, Yohei started selling them at sushi stand. People got to know about this new type of bite- size sushi, which is like an early form of fast food conveniently eaten. His popularity rose resulting in prosperity in his business and the widespread of sushi.

Nigirizushi 握り寿司 –

For this type of sushi, you will find seafood like fish, octopus or shrimp on top of the sushi rice. It was invented about 190 years ago as bite sized finger food. It is the most popular kind of sushi in Japan.

Gunkanmaki 軍艦巻 –
Gunkanmaki is a type of nigirizushi with a strip of seaweed wrapped around the sushi rice to form like a warship (hence the name). The toppings can be filled with various kinds of seafood or even roes or corn etc.

Breaking it down, “maki” simply means meaning “roll”. So, Makizushi means “rolled sushi”. Generally, it is wrapped in seaweed, but occasionally it can be found wrapped in cucumber, a thin omelette or perilla leaves.

Inarizushi稲荷寿司 –
Inari is a pouch made of sweet deep- fried tofu skin, filled with sushi rice, shredded omelette, carrots and sesame seeds etc. If you like something sweet or fried tofu, you will like this tasty sushi in a tofu bag.

Futomaki 太巻 –
Futo literally translated means, thick or fat. It is usually a large cylindrical piece with nori wrapped around it. They are often made with two or more fillings and form a mixture of interesting colours, using cucumber, omelette, tiny fish roes, chopped tuna etc.

Hosomaki 細巻 –
Hoso is “thin” in Japanese, hence it is a small cylindrical piece, with seaweed on the outside. A typical hosomaki generally contain only one filling, like cucumber, pickled radish or tuna. It is small and easy to eat. As there is a very small amount of filling for each roll, the price is very reasonable at restaurants.

Temaki 手巻 –
“Te” stands for “hand” and it is shaped in a cone, wrapped by nori or seaweed for easy holding and eating using our hands. Temaki must be consumed quickly after being made as the nori cone loses its crispness, after absorbing moisture from the fillings, making it difficult to bite through. For this reason, the nori for take-out temaki is often sealed in plastic film, which is to be removed before eating.

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1) Nori or Seaweed that are used to wrap the vinegar seasoned rice were considered as luxury food till a British Botanist, named Kathleen Drew Baker, discovered their reproductive process or cycle. It is now harvested and mass produced.

2) Traditionally, Apprentice Chef have to work for more than 10 years before they are allowed to handle any sashimi or meat. During the apprentice years, they are assigned manual task of washing rice and serve tables. Today, the increasing demand for these skilled chef or food artist has resulted in many starting work just after two years of training.

3) Originally, the sushi rice was never consumed. Rice was inserted into the belly of the fishes to ferment it and hence creating a unique sour taste. This method was said to originate from China and introduced into Japan during the Edo period. After a few months, when the fermentation process was completed, the rice would be discarded and only the fish would be eaten.

4) Traditionally, women were not allowed to be sushi chefs because women were believed to have comparatively higher body temperature, especially during menstruation. This means that their warm hands pose a higher chance to spoil the food or chilled fish.

5) Sushi is commonly referred to as aphrodisiac because of the common sushi fishes used- salmon and mackerel, which are high in omega 3s. Omega 3s are fatty acids that are known to help in the production of sex- hormones. Additionally, tuna is also a source of selenium, which helps to increase a male’s sperm count.

6) Do you know that there is a sequence to relish and enjoy the taste of sushi? To enjoy the full flavor of sushi, start with the white fish first, silver next, then red fishes, next onto heavier taste such as fish roes and then lastly fatty fishes.

7) You may be wondering why is there always some green plastic grass in your take- out sushi box. What you did not know is that historically, the chefs used to use real grass to let the sushi stay fresher longer. Now, these plastic grass also serves a divider, to separate the various sushi or ginger and wasabi from bleeding onto the sushi.

8) The ever popular California sushi, was invented for the western market to suit their taste buds around the 70s. Then, they were not open to eating raw food, so the Japanese chef, Toyo, who migrated to Canada, created its ingredients using avocado, crabstick, cucumber and fishes roes with mayonnaise. Then, he even put the seaweed inside out (and not wrapped around the rice), as not to put them off, as they were not familiar with the taste and were often put off by the colour.

Sushi has evolve a long way to become what it is today- popular and embraced by a lot of people and foodies worldwide, who love the taste and visual sight of it.

Hope you find these 8 facts about sushi interesting!

8 facts about sushi infographic, Shin Minori Blog Info Graphic

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Thankfully, our menu has English words which help our diners to order effortlessly. However, if you are getting confused with English words on most Japanese menu without clear explanation of what the dish entails, fret not! Here, we help to decode some of the Japanese dishes for you. Let’s come and learn together, so we are all more equipped to know what to order the next round, in Japan, even without the help of some English words.


唐揚げ or 空揚げ or から揚げ

The food ending with Age is deep fried. Tori Karaage refers to chicken being deep fried. Or a Shake- Kawa- Age simply means that it is deep fried salmon skin.



The word “Chirashi” means “Scattered” in Japanese. Often, we see Chirashi- Zushi in Japanese menu. It is a bowl with “Scattered Sushi” or pieces of raw fishes and roes beautifully displayed on top of the vinegar rice.


Don is derived from the word “Donburi”, which means Rice- bowl. So, any dish ending with Don, means you will have rice that comes along with it.

An example would be Katsu Don, Steam Rice Topped with Pork Cutlet. It is very with popular with Japanese men.



When you see this word, it means assortment or combination in a platter. So, the portion is usually bigger.

Like our ever popular Sashimi Moriwase or Tempura Moriwase, bigger group of diners often like to order these dishes to share and eat together.



Mushi is steamed. In our restaurant, we offer Chawa-mushi. Chawa means cup in Japanese and hence, Chawa- mushi, is often eggs, steamed in a cup. It is generally loved by many, even children.

Dobinmushi, another in our menu, means Clear Seafood Soup in Tea Pot.


鍋物, なべ物

Nabe literally translated is "cooking pot". When you see this, it refers to Japanese hot pot dishes like our local steamboat.

We serve Kaisen Kami Nabe, which is Seafood Japanese Paper Steamboat. It is especially good for cool weather or for ladies who prefer more soupy food.


汁, しる

Shiru is Soup in Japanese. Japanese love miso bean paste in their soup with tofu and seaweed. We would recommend our Asari Miso Shiru, which is Bean Paste Soup with Clams.



“Te” means Hand in Japanese. “Maki” stands for Roll. So, together, it simply, it means a Hand-Roll. The finished product is often coned shape with meat and vegetables wrapped in seaweed.

One of our popular temaki: California Temaki Crab Meat Stick, Avocado and Cucumber



Tepan sounds like our Chinese character- “鉄板” which means hot plate. We serve Ebi Mayo Teppan- Prawns with Special Mayonaise Sauce. They are a favorite choice for seafood BBQ lovers.



Dishes with words ending with “yaki’ usually denote that that they are pan-fried or grilled. A number of Japanese dishes end with words like Yaki, such as Teppanyaki (鉄板焼き), yaki- niku and Yaki- soba. So, Yaki- niku is fried meat and yaki- soba is fried noodle.

In Shin Minori, we serve “Shishamo Yaki”. It is a dish of Grilled Pregnant Capelin. It is tasty and filled with Calcium, which is good for your bones and teeth.

Hope the above helps you to learn some Japanese and some of their cooking techniques. So, when you next step into our any Japanese dining places, you are more confident to order and know what kind of food will turn up on your dining tables.

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To usher in a joyous Chinese New Year, Shin Minori is proud to partner with SMU for their welfare drive, which they organized for their students, to bring about a greater camaraderie. Our restaurant gladly sponsored 8 sets of Harvest Yusheng for the SMU Bondue 100 students, to celebrate the Chinese New Year on the 2nd Feb 2016.

Shin Minori’s Harvest Yusheng is a salad dish made up of shredded white and green radish, carrots, pomelo, fried flour pieces, freshly sliced salmon and topped with our special house apple ponzo sauce, crushed peanuts, cinnamon, sesame seeds and other spices. Yusheng is a popular dish in Singapore’s Chinese New Year dinner, as the diners speak auspicious words and toss the Yusheng during this festive occasion. It is considered as auspicious as it enunciated Abundance and Life. The tossing action known as “Lo Hei” is like tossing up good fortune on the start of the brand new lunar new year.

We are pleased to see the students having fun during the tossing of Yusheng and enjoying the precious moments of coming together as a “family”. The joy on their faces as they are eating it, clearly showed us that the Harvest Yusheng served its purpose of being the highlight and attraction of the event.

Happy Chinese Year, everyone!

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