Shinzo

Trained under local sushi godfather chef Yoshio Nogawa of Nogawa Japanese Restaurant, and with stints at Tatsuya in Goodwood Park Hotel, Kome Japanese Dining and Hinoki under his belt, chef Lawrence Chia breaks out to do his own omakase and sushi thing at his intimate space on Carpenter Street. Seasonal, ingredient-centric omakase sets include Chia’s signature plates like foie gras topped with hotate, wagyu beef somen and kurobuta pork katsu. Prices start from $138 and peak at $180 per person. More affordable sets featuring tempura and sushi bentos, sashimi and chirashi are offered at lunch at a flat $38 per person.