New Japanese sushi-izakaya concept in Telok Ayer has truffle chawanmushi, foie gras sushi & more

To die for.

Celeste Ng | March 25, 2024, 04:12 PM

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If you're a lover of all foods Japanese, then here's something new for you.

Established by the chef-owner of Japanese omakase restaurant Sushi Yujo, Shinrai presents an innovative, modern take on traditional Japanese cuisine.

Meaning "friendship" in Japanese, the owners of Shinrai hope for the restaurant to become a space where people can connect over their meals.


It seats a little over 30 people, and sports a sleek, contemporary interior.

Warm lighting is used in the day, but transforms into electric hues of blue and purple lighting by night.

Photos by Celeste Ng.

Here's what we had at Shinrai:

Seafood Chawanmushi with Truffle Caviar (S$9.80)

Photo by Celeste Ng.

Served in a small ceramic pot, this chawanmushi dish comprises generous servings of prawns and scallops, with a translucent layer of crab meat and truffle caviar atop it.

If you love truffle, then this dish is definitely for you.

Salmon Carpaccio (S$16.80)

Photo by Celeste Ng.

The caviar here neutralised the fishiness of the sashimi, and offered a burst of umami.

Yakitori (S$2.80), Tsukune (S$6.80) and Hotate (S$7.80)

From back to front: yakitori, tsukune, hotate. Photo by Celeste Ng.

The hotate (scallop) skewer was our favourite out of the three, its charred taste amplified by Shinrai's house sauce.

The yakitori (grilled chicken) skewer was crispy on the outside and had a similar charred flavour.

We were also given an onsen egg to dip the tsukune (Japanese chicken meatballs) skewers into.

Photo by Celeste Ng.

Hotate with Foie Gras Sushi (S$23.80)

Photo by Celeste Ng.

Held together by seaweed and drizzled with unagi (eel) sauce, the rice, hotate and foie gras layers made for an incredibly soft and chewy sushi, the umami flavour amplified by the sauce.

Shinrai Royal Maki (S$23.80)

Photo by Celeste Ng.

This dish featured a tempura tiger prawn encapsulated within rice and torched salmon, topped with Shinrai's signature sauce and chicken floss — a Singaporean take by the chefs on this Japanese dish.

Shinrai Signature Maki (S$21.80)

Photo by Celeste Ng.

Resembling the California rolls typical of Japanese restaurants, this comprised torched salmon, grilled unagi, avocado, cucumber, tobiko (fish roe) and chicken floss.

The salmon was perfectly charred, and the sweetness of the unagi neutralised the saltiness of the tobiko, which pop in your mouth.

Ebi with Mentaiko (S$21.80)

Photo by Celeste Ng.

Shinrai's homemade mentaiko sauce took the stage here, pairing perfectly with the tiger prawns beneath it.

Wagyu Foie Gras Don (S$48.80)

Photo by Celeste Ng.

The beef here was chewy, slightly rare yet without the "raw" taste one might expect.

Its skin was crispy and a little salty, but paired well with the sweetness of the rice.

Tofu Cheesecake (S$5.80)

Photo by Celeste Ng.

True to its name, this cheesecake was incredibly soft, with a jello-like texture atop a crispy base.

@mothership.nova Shinrai 📍: 173 Telok Ayer St, S068622 ⏰: Mondays to Saturdays, 11:30am to 2:30pm, 6pm to 10:30pm 🍴: Royal Maki S$23.80 Signature Maki S$21.80 Wagyu Foie Gras Don S$48.80 Ebi with Mentaiko S$21.80 Hotate with Foie Gras Sushi S$23.80 Yaki Tori S$2.80 Tsukune S$6.80 Hotate S$7.80 Salmon Carpaccio S$16.80 Seafood Chawanmushi with Truffle Caviar S$9.80 Tofu Cheesesake S$5.80 Prices exclude GST & service charge #tiktoksg #foodfestontiktok #SGFoodie #wheretoeat #japanesefood #sushiyujo #telokayer #truffle #wagyu #sashimi #izakaya #sushi #japanesefoodsg #shinrai ♬ Like I Do GALCHANIE COVER - GALCHANIE (แกลชานี่)


Address: 173 Telok Ayer Street, Singapore 068622

Opening hours: Mondays to Saturdays, 11:30am to 2:30pm and 6pm to 10:30pm. Closed on Sundays.

This was a media preview at Shinrai.

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Top photos by Celeste Ng.