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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Japan loves their alcohol as much as the next country. But, they don’t forget their manners even when drinking. They follow a tradition that’s passed down from one generation to another.

Bringing a nostalgic feeling every time you taste the unforgettable smooth texture of sake in your mouth.

So, either you’re in Japan or dining in a Japanese restaurant, there are a few things that you should know to keep your experience fun yet authentic.


This is the number one thing that you should always remember. Instead, wait for someone to fill your cup for you. In return, you pour some alcohol for them too. But, wait, don’t start drinking just yet. Make sure that you and your company have “Kampai” already before chugging it down.


During a party, be sure that you’re on the lookout for your fellow drinkers. If their cup is empty, make sure that you fill it up for them.


When someone gestures to fill your glass, drink the leftover alcohol before holding it over to the person. Follow this up by reciprocating the action, fill their cup as well.

If you’re not a heavy drinker just fill-up your cup and not drink it. This way you can avoid getting drunk that night.

It is customary for the younger ones to be tasked of the pouring and ordering job. Guests are exempted with this tradition.

These traditions may seem to be too restrained. But, they are not. Try them. You’ll realize that it is a fun way to bond with your co-workers and friends. It allows you to be more intimate with them.

Japanese Dining Etiquette When Drinking Info Graphic, Shin Minori Blog Info Graphic

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Many have compared sushi to eating a sandwich because of its convenient and bite-size qualities. But, it packs quite a punch despite its size. You can taste different flavors and texture in one bite, from tangy to creamy.

Just because it’s in bite-size, you go and eat it with much gusto without rules. You don’t mix wasabi with soy sauce. That’s a huge blunder that many are guilty of doing.

There are a few things that you should remember when taking a bite of this tasty food.

1. Clean hands. A wet towel will be provided for you. Use it to clean your fingers, keeping you safe from any disease-causing germs.

2. No chopsticks. Use your hands and make sure it’s clean. This way you can preserve the chef’s well-made form of a sushi. Only use your chopsticks when getting ginger and sashimi.

3. Chopstick holder. Make sure that the chopsticks are on the holder. People may think that you’re finished if you place them on top of your bowl.

4. Fish-down. Dip your fish into the soy sauce. Remember, the rice is not supposed to mix with the soy sauce.

5. Face-down. When you eat the sushi, make sure that the fish is on a face down position for you to taste its richness and freshness.

6. Chopsticks. Use them to add wasabi to your fish. Remember, add it on your fish and never mix it with wasabi.

7. One bite. Eat the sushi in one go. It is considered to be rude towards the chef, who worked hard to make it if you eat in half.

After the meal, buy and share a sake with the chef in appreciation of his work. This is better and more accepted than just tipping him.

These things are not set to restrain you of your enjoyable meal. Instead, embrace the fine art and etiquette of eating sushi as they are there for a reason to better taste the exquisite food and for hygiene reasons.

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Shin Minori held a Japanese Sake tasting event, together with sake supplier, Whistler Wine & Spirit on the 9 April, from 3- 6pm. Invitees included some Japanese restaurant owners, Chefs and managers. This event main objective was to introduce a new sake winery in the Singapore market.

Some of the brands of sake that was savoured include Bunkajin, Takagi, Kitaya, Mizuo and Imazato.
The attendees experienced the rich aroma and unique flavour of each sake and were told of their various origin from different part of Japan and even how it was brewed. Some even won awards for its exquisite taste, namely Takagi Ryuso and Bunkajin Junmai Daijingyo Genshu.

Shin Minori was the venue and finger food sponsor, while Whistler Wine & Spirit was the sake sponsor for this event. It was an enjoyable afternoon where friends from the industry mingled, tasted good sake and gain more insight of the new sake.
You can also learn more about Sake, by clicking here:

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