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Please note we require 3 days’ notice for our delivery items. Please contact us at sushi@shinsora.sg to arrange an order.
Omakase At Home.
In our concise ekiben menu, we have re-imagined our interpretation of the centuries-old Japanese craft of Edomae sushi as a journey.
It is inspired by Chef Sky’s memories of his own travels through Japan, and the artfully packaged ekiben he looked forward to enjoying on long train journeys.
Shinsora’s refined and indulgent luxury ekiben reflect the seasons just as our regular omakase sushi menus do. The chef seeks to transport you with his re-creations of the aroma, beauty and flavour of Japan as he remembers it.
Ekiben Menu
A decadent 8-piece toro-taku futo maki filled with 4 cuts of Japanese bluefin tuna (toro, chutoro, akami, and negi toro) and takuwan. It is then topped with Kaluga hybrid caviar and bafun uni. Finished with an ultra umami pairing of grated house-cured egg yolk and maguro bushi.
Pairs perfectly with our Jubako Celebration Box or two ekibens.
Some days just call for caviar. Enjoy our toro, uni and ikura don topped with Kaluga Hybrid caviar. Served with our house sasanishiki rice seasoned with Yohei aka-zu, a red vinegar made from matured sake lees by Japan’s famed vinegar brewery house, Yokoi.
An indulgent trio of Japanese bluefin tuna (otoro, chutoro, and akami zuke) with Kaluga hybrid caviar and Japanese onsen egg served over our house sasanishiki rice seasoned with Yohei aka-zu, a red vinegar a red vinegar made from matured sake lees.
We marinate our akami zuke using the classic shimofuri method developed during the Edomae period. Akami zuke is included in this don to offer diners a different style of enjoying tuna.
Chef Sky Tai’s selection of traditional sushi, as well as modern Edomae sushi. Changes daily depending on the season and ingredient availability.
Shin 78 (8 pieces + maki)
Sora 118 (12 pieces including uni + maki)
The at-home edition of the Shinsora omakase experience. Entrust our chef to present our best wild-caught seafood of the day. We have decorated this box with sasagiri, intricate bamboo leaf cut outs personally made by our chef.
sashimi 6 pieces, sushi 9 pieces including uni, maki
Chef Sky Tai’s seasonal selection of sliced raw wild-caught seafood of the day served with our seasoned shoyu.
10 pieces 88
14 pieces 128
All the best things in life in one indulgent bowl. Served with our house sasanishiki rice seasoned with Yohei aka-zu, a red vinegar made from matured sake lees by Japan’s famed vinegar brewery house, Yokoi.
Ippai 88
Tabesugi 138
Bara chirashi is a variation of Edomae sushi. Shinsora’s version features seasonal raw ingredients artfully scattered over our house sasanishiki rice seasoned with Yohei aka-zu, a red vinegar made from matured sake lees by Japan’s famed vinegar brewery house, Yokoi.
Inspired by the iconic Kansai pressed, vinegared mackerel sushi associated with festivals and celebrations, reinterpreted just for you. The 8-piece roll consists of mackerel marinated using the traditional sujime method, house pickled ginger, shiso leaf, white kelp, seasoned sesame from Osaka and premium seaweed from Ariake.
Inspired by the iconic Kansai pressed, vinegared mackerel sushi associated with festivals and celebrations, reinterpreted just for you. The 8-piece roll consists of mackerel marinated using the traditional sujime method, house pickled ginger, shiso leaf, white kelp, seasoned sesame from Osaka and premium seaweed from Ariake.
We will require at least 4 days’ notice for pre-orders of Sabazushi special roll.
House-made sweet and umami Edomae tamago yaki made with white fish paste and yamatoimo, Japanese mountain yam. Serves 3 - 4.
10 x 10 cm
Looking for more?
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Jubako Celebration Menu
Transform any meal at home into an occasion with this exceptional selection from our chefs.
Sake Menu
Make your journey complete with sakes from Shinsora’s collection.