Finally diners in Singapore will get to savour perfectly executed sushi and pristine seafood – comparable to what one can find in restaurants in Tokyo. Shinji by Kanesaka opened its doors this week at Raffles Hotel, taking over the space formerly occupied by Doc Cheng’s. This is the first and only outpost of two-Michelin starred chef Shinji Kanesaka’s renowned Edomae-style sushi establishment. Since his first restaurant was launched in Tokyo’s glittering Ginza district ten years ago, he has garnered a strong following. And it’s not hard to understand why. Standards are top-notch here. Chef Kanesaka personally selects fresh fish five times a week from Tsukiji Market (except for Wednesdays and Sundays when the market is closed) for all his restaurants in Japan plus the one here. Some of the seasonal ocean catch you will get to relish at the moment include the summer/early autumn specials of awabi (abalone) and ensui uni (saltwater urchin). Kanesaka who will fly to Singapore several times a year also hand-picked all the chefs to run this restaurant. The affable Master Chef Koichiro Oshino heads the team of five skil ful native Japanese chefs here.

Although simplicity is key to Chef Kanesaka, much effort has been put into the setting – organic materials like wood and paper are flown in from Japan for the furnishing and fixtures. The main sushi counter is carved from the trunk of a 200-year-old Japanese cypress (hinoki) tree – highly prized in traditional Japanese architecture. Sit around this counter and watch chefs expertly slice slabs of fresh tuna and prepare sushi on the spot while bantering with guests. It’s a fine affair injected with heaps of warmth and laughter.

Exquisite omakase menus are offered; you will get to sample a range of sushi of course, and other dishes depending on which set you choose. Needless to say, every sushi item is made to perfection. The slightly warm temperature and perfect texture of the Japanese rice says it all. The chef tops the mound of rice with fresh fish such as flounder, or melt-in-the-mouth tuna belly, places it in front of you and encourages you to quickly tuck in. You will also get to luxuriate in seafood such as naturally sweet and succulent clams, and amazingly creamy uni (sea urchin). The white shrimps lightly seasoned with soy sauce are delicate and sweet, as is the marinated tuna. And the tamago (sweet egg omelette) carefully cooked over charcoal, is the perfect end to the series of sushi presented to you.

The lunch menus are priced at $75 (for nine pieces of sushi (nigiri and maki), miso soup and dessert), $125 and $180, and dinner at $220, $300 and $450.For dinner (specifically the Omakase Wa and Omakase Shin courses), aside from sushi, there is also a selection of grilled seafood dishes. For instance, kinmeidai (grilled golden eye snapper); ankimo (steamed monkfish kidney in a special Japanese sauce) and negima (leek and maguro skewers). Do match your meal with excellent sake, such as Soutenbou from the Niigata prefecture. The premium rice wine is aromatic, delicate and excellent with sushi. All this is topped with impressive service by Motoko Oshino san and her team of efficient and knowledgeable waitstaff. Raffles Hotel #02-20, 1 Beach Road, Tel: 6338 6131, Lunch 12pm to 3pm, Dinner 6pm to 10.30pm