写真を追加
15 枚の写真
Seng Wong Beo Templeを楽しむなら、お客様の アドバイスに従ってこのレストランにも訪れることをお忘れなく。Shin Terroirは、日本料理料理を愛する方におすすめです。完全に チキンラーメン, 焼き鳥チキン と 魚を注文するのはとても良いアイデアです。
ワインリストは豊富で、すべてのお客様が好みに合う一杯を見つけることができます。ここの知識が豊富な スタッフは高いレベルのホスピタリティがあります。あなたは専門的な サービスに満足するでしょうゲスト が お店 に来ると、雰囲気は楽しい だと述べています。このレストラン はGoogleの評価システムから4.4を獲得しました。
レビューで頻繁に言及される
すべて見る少ない
Shin Terroir に関する訪問者のレビュー
/ 66
コンテンツの削除を依頼する
Kenji
１年前 Google に
最初から最後までワクワクで、美味しかったです。. Food: 5 Service: 5 Atmosphere: 5
コンテンツの削除を依頼する
Wei Ni Neo
2 ヵ月前 Google に
One of the worst japanese meals i’ve eaten in japanese fine dining. The Gyu Big Plate (really ironic naming btw) was just 4 small pieces of really tough beef and very rubbery vegetable sides, the skewers (we got chicken breast, oyster) were also really tough and not well seasoned. We had a seafood rice platter which tasted mainly of teriyaki with no depth of flavour at all. Scallops had no proper seasoning and was chucked with a bunch of salmon roe on top like it was supposed to mean something. Tempura tasted incredibly mid like what you would get from a normal store. The only saving grace in our meal was the beef tartare. I wonder if the chef was proud of cooking this meal. I hope they are not. Price per person: SGD 100+ Food: 1 Service: 1 Atmosphere: 1
コンテンツの削除を依頼する
Witty Banter
5 ヵ月前 Google に
Shin Terroir: The à la carte offering is tightly edited and thoughtfully sequenced. The progression moves with quiet intention—beginning in brightness and translucency, gradually unfolding into warmth, savor, and resonance. Textural contrasts are deliberate and sparing: a fragile crisp to frame tenderness, a cool element to temper richness, a subtle ferment to sharpen sweetness. Each dish advances the narrative without excess, sustaining engagement while avoiding fatigue. Particular attention is given to ingredients whose terroir is especially expressive—beef, scallops, and hamaguri (clam). Beef is melted into our mouths ,umami to deepen without overshadowing the purity of fat and muscle. Cooking emphasizes controlled heat and careful resting, preserving succulence while defining structure. The accompanying elements—whether a restrained jus, a lightly smoked accent, or a mineral-forward garnish—exist to clarify the beef’s origin rather than embellish it. Scallops are handled with equal discipline. Their natural sweetness and saline clarity are preserved through minimal intervention: a gentle sear for contrast, a raw preparation for translucency, or a light cure to heighten texture. Temperature is used strategically—cool to accent sweetness, warm to release aroma—ensuring the scallop’s marine terroir remains vivid and clean. Hamaguri embodies seasonality and coastal nuance. Steamed, lightly grilled, or presented in a clear broth, it expresses salinity, minerality, and subtle sweetness with remarkable precision. Broths are transparent yet layered, allowing the clam’s essence to unfold gradually on the palate. Garnishes are restrained, citrus-led, sharpening its natural clarity without intrusion. Flavor profiles throughout remain linear and articulate. Sweetness is restrained, acidity structural, bitterness used as contour rather than punctuation. Smoke, umami, are integrated with discretion, reinforcing a sense of place while maintaining balance. The cuisine feels modern yet grounded—refined without abstraction, thoughtful without austerity. Plating mirrors the kitchen’s philosophy: disciplined, composed, and quietly confident. Garnishes serve flavour, not ornament. The visual language is calm and exacting, reinforcing the belief that elegance lies in clarity and proportion. The dining room is minimal yet warm, it reduces distraction and heightens sensory focus, softened light, and controlled music create an environment where attention settles naturally on the food and its progression. The atmosphere encourages contemplation without solemnity, refinement without rigidity. Service is polished, attentive, and rhythmically attuned to the table. Explanations are concise and purposeful, offering insight when it enriches understanding while preserving the cadence of the meal. Hospitality here is measured and intuitive—present, but never intrusive. Shin Terroir is for diners who value nuance over spectacle and progression over excess. It rewards focus, invites reflection, and evolves with the seasons—offering a quietly ambitious, terroir-led expression of modern cuisine that is intellectual, disciplined, and deeply grounded in origin. Food: 5 Service: 5 Atmosphere: 5 Meal type: Dinner Price per person: $20–30
すべてのレビュー
日本料理, ワインバー
$$$$
一人当たりの価格範囲
SGD 100
住所
タンジョン・パガー駅
80 Tras St, #01-03, シンガポール, シンガポール
特長
クレジットカード利用可
配達なし
テイクアウトなし
予約可
営業時間
| 日曜日日曜 | 定休日 |
| 月曜日月曜 | 18:00-22:00 |
| 火曜日火曜 | 18:00-22:00 |
| 水曜日水曜 | 18:00-22:00 |
| 木曜日木曜 | 18:00-22:00 |
| 金曜日金曜 | 18:00-22:00 |
| 土曜日土曜 | 18:00-22:00 |
ウエブサイト
Instagram
@shinterroir
情報の誤りを報告する
