“Sushi is all about subtraction.” Chef Kanesaka states with the quiet conviction of a man who knows his craft.

The interior of Shinji by Kanesaka imbues the same classical simplicity that characterizes the chef’s pristine technique as well as his stalwart hospitality. Like the original Ginza Sushi Kanesaka, Shinji by Kanesaka was also designed by Junzo Irikado. Organic materials like wood and paper are flown in from Japan and provide for the restaurant’s furnishing and fixtures.

One highlight is the restaurant’s main sushi counter singularly carved from the trunk of a 220-year-old Japanese cypress or hinoki tree. With its subtle scent and rich grain, hinoki timber is highly revered in much of traditional Japanese architecture. At Shinji by Kanesaka, it sets the stage for Head Chef Takahiro Ishizawa and his team to demonstrate an artistry that dates back thousands of years.

The restaurant’s unembellished décor belies the immaculate craftsmanship of the Daiei Company whose portfolio of clients includes the prominent Grand Shrine of Ise in Southwest Japan.

From the noren curtains that frame the entrance to the beautifully hand-woven ceiling of the restaurant’s Kiku Room, the attention to detail is ubiquitous and soothing.

Ultimately, the atmosphere is one of exquisite, understated elegance that makes for a dignified yet intimate dining experience.Head 

Head Chef Takahiro Ishizawa

Carlton Hotel

Born in Niigata, a region in Central Japan known for its pristine rice crop, Head Chef Takahiro Ishizawa bears a deep and lifelong reverence for the culinary traditions and culture of his people.

As a young boy, he made a promise to his father to traverse the world, explore its wonders and learn all he can while staying true to his roots – a promise that has led him to where he is today.

A true sushi shokunin (artisan), Chef Ishizawa is on a never-ending pursuit to perfecting his craft. To create sushi that is perfectly balanced, he believes he must first maintain stillness within, achieved only through constant discipline and an unwavering focus even as the world around ebbs and flows.

“Put your life into everything you create,” Chef Shinji Kanesaka once said.

At Shinji by Kanesaka Carlton, Chef Ishizawa serves as Head Chef with pride and passion, dedicating himself to preserving the purity of traditional Edomae cuisine through the award-winning Kanesaka experience. 

76 Bras Basah Rd, Lobby Floor, Singapore 189558

Lunch: 12pm – 1.20pm or 1.30pm – 3pm
Dinner: 6pm – 8.00pm or 8.15pm – 10.30pm
Closed on Sundays

+65 6338 6131