THIS RESTAURANT HAS CHANGED LOCATIONS Shunji Japanese Cuisine Awards

THIS RESTAURANT HAS CHANGED LOCATIONS Shunji Japanese Cuisine Restaurant Review:

Keeping things simple seems to be the idea at Shunji, except when it comes to the quality of ingredients in the high-end Japanese cuisine. Inside the distinctive, round building, the restaurant has done its best to improve the space from the former barbecue joint that occupied it for a number of years. Only five tables and a handful of seats at the bar accommodate the discerning diners who come to experience the precise and dedicated food of chef Shunji Nakao, previously of Asanebo and Shunji's on Melrose. Relax and let the pleasant staff tantalize you with saké tastings by the glass. Start off by savoring the subtle texture of the agedashi tomato tofu, a dish that's both pleasing to the eye and to the palate. A whiteboard lists daily sushi and sashimi specials like wild sockeye salmon, as well as cooked items such as zucchini flower tempura stuffed with shrimp. Meanwhile, menu staples range from sunomono shrimp salad (shrimp and vegetables in a vinegar sauce) to nasu dengaku (Japanese eggplant with miso, shrimp and shiitake). Another specialty is the bite-size balls of monkfish liver, and chef Nakao is continuously improvising with dishes like squid served in its ink with truffle jus and a quail egg. Cap off the meal with a scoop of green tea ice cream. Beer and wine only.