SHINBASHI
A personal venture not tied to his work with Han Bionetics or the Benevolence, SHINBASHI is, at first glances, the seemingly innocuous brainchild of Terminus restauranteur TAKUMI JIRO and investing body HAN KANG JUN, sporting an exterior vibe that speaks more to a traditional Japanese Izakaya than the space within suggests.With a host at the ready to guide guests to their seats through a natural wood foyer, thus begins and ends the quaint appearances of the NOVA HEIGHTS eatery as guests step into the neon-illuminated dining house where tables are partitioned by floor-to-ceiling holographic screens which cycle through programmable patterns like falling cherry blossoms and the expanse of stars beyond Terminus Station's walls for a seamless light experience while dining.
Encasing the main dining floor alongside the exterior walls lie the private dining rooms, each encased in sliding panels that serve both as dooryways to the "by reservation only" spaces, but a means to ensure a more private experience for everything from that special anniversary dinner date to professional business luncheons.
Specializing in fusion fare with both local and off-station sources, the menu strives to merge Old Earth flavors with contemporary practices in gastronomy for a menu that takes advantage of seasonal ingredients available through contracts with various small farms, ranches, and fisheries throughout the Penglai System. The menu is subject to rotation depending on the ingredients available.
TASTING MENU
| 1. | TURBOT USUZUKURI Salted, kombu-wrapped turbot with chili ponzu |
| 2. | WHITE MISO & EDEMAME TOFU Dashi broth with sweet white miso and edemame tofu |
| 3. | GLASS DUMPLING Mushroom, miso and kimchi glass dumpling with shiitake & pickled shimeji mushrooms in dashi broth |
| 4. | GRILLED OYSTERS Garlic butter grilled oysters with braised shishito and lemon |
| 5. | TOFU SUKIYAKI Flash-boiled tofu in a kombu-dashi broth with an onsen egg and sweet sukiyaki sauce |
| 6. | YOUR CHOICE OF... Seafood Carbonara (Seafood medley in flat udon noodles with squid ink powder and bottarga), Half Chicken (Tempura chicken with red pepper relish and pickled cucumbers) or Beef Tenderloin (Medium-rare beef tenderloin with onion puree, roasted mushrooms and soy-pickled pearl onions) |
| 7. | TRUFFLE STICKY RICE Mushroom and black truffle sticky rice with miso soup on the side |
| 8. | TAKO WASABI Wasabi-cured octopus with cucumber and shishito leaf salad |
| 9. | YOUR CHOICE OF... Grapefruit Raindrop Cake, Creme Brule Trio (Green Tea, Black Sesame, Roasted Brown Tea), Lychee Shiso Sorbet |
HOURS OF OPERATION
MONDAY - THURSDAY (Pending)
FRIDAY - SATURDAY (Pending)
SUNDAY CLOSED
DRESS CODE Business Casual, Semi Formal
RESERVATIONS Reservations for private events and private dining are made on a first come, first serve basis.
FRIDAY - SATURDAY (Pending)
SUNDAY CLOSED
DRESS CODE Business Casual, Semi Formal
RESERVATIONS Reservations for private events and private dining are made on a first come, first serve basis.