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| - I have to agree with every word that Michelle G. said...AMAZING only scratches the surface! My friend and I usually go to another sushi restaurant, but it was closed on Sunday, so I pulled out Phoenix Magazine Best New Restaurants and thankfully we found ShinBay! The restaurant is tucked away in the Scottsdale Seville, and the atmosphere is very clean lines, modern, fantastic!
Our server Meredith, and another server (I'm so sorry I forgot your name) helped us navigate the small menu...when I small, it is not to offend. I believe a menu should reflect one cuisine and every single item should be able to done to perfection. In this case, this small menu does not disappoint! Meredith suggested a wonderful wine, a crisp, fruity Sauv Blanc to go along with our ShinBay tasting menu.
1. We started with a trio of cold items....Tuna tar tare with pine nuts and avocado (melt in your mouth, the pine nuts added a different spin on the typical tar tare), Halibut sashimi in miso, and a charred Scallop on heirloom tomato with truffle oil, truffle salt, and thinly sliced truffles. I am normally not a truffle lover, but this knocked my socks off! Each item was seasoned to perfection and delicious!
2. The hot course was Wagyu beef served with a Japanese ceramic grill. It was accompanied by oyster mushrooms, Himalayan sea salt and ShinBay's variation on steak sauce. This was an interactive course. The grill is presented sizzling hot, you add a bit of the beef fat to the grill to season it, then you start grillin'! Cindy and I had a great time preparing everything, and I am sure the expressions on our face were priceless to the staff!
3. The third course was a compilation of fresh nigiri. You will have to forgive me, I can't remember their exact names...each piece was meant to escalate from lightest tasting to the fattiest. Again, I don't intend to offend by stating "fattiest". In this case this was Toro, which literally melted in my mouth! We actually started with the Toro and went backwards. Next was shrimp, a "sardine" like fish but less oily, tuna, and then something similar to yellowtail. Each piece was seasoned again to perfection to enhance the fish. There was just enough ginger to cleanse your palate after each piece! No need for wasabi and soy sauce AT ALL!!
4. The final course was a Japanese custard with black sugar cane syrup and fresh fruit. I love Creme Brulee and this was light and delicious, the perfect ending!
On a Sunday night, we were the only patrons, so we chatted with everyone there. They were all so kind and we had a fantastic time! You have to forgive me for not remembering everyone's names, but your wine selections were spot on!!
Thanks for an amazing Sushi experience!!
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