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✔️Dinner ✔️Dine in
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SHINBAY is Arizona’s first and only Omakase restaurant curated and led by Osaka Native – Chef Ken Tanaka. This exotic, multi-course dining experience ignites all the senses and inspires guests to explore uncharted flavors. Dinner is $285 per person, not including beverages and tax. Please allow approximately two hours for the dining experience. Dress code is Semi Formal but comfortable. We offer two seatings each evening, at 5:45 pm and 8:00 pm. Due to limited seating capacity, we require a credit card number to guarantee reservations. Cancellation fees apply, see policy within credit card details. Increases in party size not guaranteed.
Urbane option for contemporary Japanese dishes, including a signature omakase tasting.
Hours
| Thursday | 5:45–10 PM |
| Friday | 5:45–10 PM |
| Saturday | 5:45–10 PM |
| Sunday | 5:45–10 PM |
| Monday | Closed |
| Tuesday | Closed |
| Wednesday | 5:45–10 PM |
Address and Contact Information
Address: 3720 N Scottsdale Rd #201, Scottsdale, AZ 85251
Phone: (480) 361-1021
Website: http://www.shin-bay.com/
Menu Photos
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Shinbay Omakase Room Scottsdale Arizona
Shinbay, Sushi, Japanese, Asian Food, Sushi, Phoenix, Scottsdale, Omakase, Bar, Restaurant, Seafood, Private Party.
Shinbay — Restaurant Review – Condé Nast Traveler
Find Shinbay, Scottsdale, Arizona, United States, photos, prices, expert advice, traveler reviews and tips, and more information from Condé Nast Traveler.
Shinbay Omakase Room (@shinbay_az) · Scottsdale, AZ – Instagram
OMAKASE: A unique and personalized dining experience where the chef’s creativity shines through a series of chef-selected dishes! Scottsdale, AZ.
Reviews
Monica Wang
I recently reserved my birthday dining at ShinBay, and it was an exceptional omakase experience that showcased the chef’s (Tanaka Ken) mastery of traditional Japanese cuisine with premium ingredients.
We opted for the chef’s omakase menu, which takes diners through a beautifully curated journey of seasonal flavors and textures. Sakizuke (Appetizer): The meal began with an elegant chawanmushi featuring shirako (cod milt), hotate scallops, nasu eggplant, and soramame broad beans. The silky custard was perfectly steamed, and the combination of sea and land ingredients was harmonious.
Otsukuri (Sashimi): The sashimi course was outstanding. The sagoshi (young Spanish mackerel) was buttery and fresh, while the shima aji (striped jack) had that characteristic clean, sweet flavor. The hirame with ocean trout and the olive halibut with Tasmanian accompaniment showed the chef’s creativity in pairing ingredients. Onmono (Warm Dish): The A5 Miyazaki wagyu houba yaki with matsutake mushroom was a showstopper—rich, umami-packed, and aromatic. Nigiri & Tsumami: The nigiri selection was extensive and impressive, featuring everything from delicate tako (octopus) and saba (blue mackerel) to the prized kinmedai (goldeneye snapper) and multiple preparations of ankou (monkfish). The rice temperature and seasoning were spot-on.
ShinBay delivers an authentic, high-end omakase experience with impeccable fish quality and thoughtful preparation. Perfect for special occasions or anyone seeking exceptional Japanese cuisine. Reservation is highly recommended.
… moreWe opted for the chef’s omakase menu, which takes diners through a beautifully curated journey of seasonal flavors and textures. Sakizuke (Appetizer): The meal began with an elegant chawanmushi featuring shirako (cod milt), hotate scallops, nasu eggplant, and soramame broad beans. The silky custard was perfectly steamed, and the combination of sea and land ingredients was harmonious.
Otsukuri (Sashimi): The sashimi course was outstanding. The sagoshi (young Spanish mackerel) was buttery and fresh, while the shima aji (striped jack) had that characteristic clean, sweet flavor. The hirame with ocean trout and the olive halibut with Tasmanian accompaniment showed the chef’s creativity in pairing ingredients. Onmono (Warm Dish): The A5 Miyazaki wagyu houba yaki with matsutake mushroom was a showstopper—rich, umami-packed, and aromatic. Nigiri & Tsumami: The nigiri selection was extensive and impressive, featuring everything from delicate tako (octopus) and saba (blue mackerel) to the prized kinmedai (goldeneye snapper) and multiple preparations of ankou (monkfish). The rice temperature and seasoning were spot-on.
ShinBay delivers an authentic, high-end omakase experience with impeccable fish quality and thoughtful preparation. Perfect for special occasions or anyone seeking exceptional Japanese cuisine. Reservation is highly recommended.
diego duran
I can say with zero hyperbole that this is quite possibly the finest omakase experience outside of Japan. From the history & provenance given by the servers for each course to the meticulous detail that each of the chefs tended to, this was the best sushi experience of my entire life. An extensive sake, wine and beer menu presents a perfect accompaniment to this exquisite meal. Nothing short of exceptional, I intend to go back when the new menu gets set for the winter in a couple weeks time.
RI ZENSAI
Chawanmushi -w/ Shirako (Cod Milt) / Tai (Red Snapper)/ Soramame (Broad Beans)
お造り OTSUKURI
Chu Toro (Bluefin Tuna) – Sawara (apanese Spanish Mackerel) – Buri (Japanese Amberjack)
焼き物 YAKIMONO
Waygu (A5) Hobayaki – Matsutake Mushroom – Asparagus
握り NIGIRI つまみ **TSUMAMI
Saba (Blue Mackerel) – Kinmedai (Goldeneye Snapper) – **Oyster (Kusshi), Sazae (Turban Snails) – Akmai (Bluefin Tuna) – Ocean Trout (Tasmanian) – **Fuji Masu (Fuji Rainbow Trout) w/ Ginko Nuts / Wakamomo (apanese Peaches) – Kuromutsu (Japanese Blue Fish) – Anago (Saltwater Eel)- **Ankou (Monk Fish) / Shishito Peppers / Japanese Sweet Potato – Makizushi (Toro w/ Shima Aji, Sea Urchin Salmon Roe)
汁物 / SOUP
Akadashi (Red Miso) – Asari Clams (Japanese Littlenecks) – Mitsuba (apanese Parsley)
甘味 KANMI / DESSERT Blackberry Shiso Sorbet / Vanilla Mocha Cream’ Brûlée
… moreRI ZENSAI
Chawanmushi -w/ Shirako (Cod Milt) / Tai (Red Snapper)/ Soramame (Broad Beans)
お造り OTSUKURI
Chu Toro (Bluefin Tuna) – Sawara (apanese Spanish Mackerel) – Buri (Japanese Amberjack)
焼き物 YAKIMONO
Waygu (A5) Hobayaki – Matsutake Mushroom – Asparagus
握り NIGIRI つまみ **TSUMAMI
Saba (Blue Mackerel) – Kinmedai (Goldeneye Snapper) – **Oyster (Kusshi), Sazae (Turban Snails) – Akmai (Bluefin Tuna) – Ocean Trout (Tasmanian) – **Fuji Masu (Fuji Rainbow Trout) w/ Ginko Nuts / Wakamomo (apanese Peaches) – Kuromutsu (Japanese Blue Fish) – Anago (Saltwater Eel)- **Ankou (Monk Fish) / Shishito Peppers / Japanese Sweet Potato – Makizushi (Toro w/ Shima Aji, Sea Urchin Salmon Roe)
汁物 / SOUP
Akadashi (Red Miso) – Asari Clams (Japanese Littlenecks) – Mitsuba (apanese Parsley)
甘味 KANMI / DESSERT Blackberry Shiso Sorbet / Vanilla Mocha Cream’ Brûlée
Jenny Chami
No words can describe the whole experience at this place ! Simply excellent ! Top food quality and variety, the menu changes everyday which is so exciting to do the experience multiple time !
We had like 15-20 piece which was very fulling with a beautiful atmosphere and a great chef!
Highly recommended !
… moreWe had like 15-20 piece which was very fulling with a beautiful atmosphere and a great chef!
Highly recommended !
Ada Dogrucu
Me and my date are both in our 20s and the braindead maitre d’ called my date a “kiddo” which put her in an absolutely terrible mood for the rest of the night. What an insane and brutish gaffe. They’ve made it clear that this is a fine dining establishment only in price..
All in all, if you’re eyeing Shinbay for a date perhaps spare yourself the 800$ humiliation and go to the Korean BBQ next door..
… moreAll in all, if you’re eyeing Shinbay for a date perhaps spare yourself the 800$ humiliation and go to the Korean BBQ next door..
Jaehong Gwag
The best Japanese dining experience in Phoenix. Rivals the top omakase places in Las Vegas or Los Angeles. Delicious imaginative menu, the freshest ingredients and chef and the sou chefs are all very likable people. I have went there every month since last fall and I am still impressed by this restaurant every time.
… moreBrendan McCarthy
I am so thankful for the meal I had here today. It’s a unique experience and I totally recommend it. The care and focus the chef makes each bite with is on full display. I am always appreciative of being in a space where someone puts their heart into the work they do.
… moreMeg Fletcher
i have now eaten at shinbay twice, and plan to many more times in the future. the atmosphere of the tasting is lovely, informative and not rushed at all. the ability of the chef to curate a seasonal menu from the finest ingredients is almost magical. the staff are playful yet professional and having the opportunity to engage with tanaka ken is really the cherry on top of a fantastic experience. the courses are other worldly – thank you!
… moreAmy Simpson
I have dined at several restaurants serving omakase. I was not expecting to be blown away by a sushi restaurant in old town Scottsdale, but WOW, this is a fabulous meal. It was a perfect spot for a birthday celebration splurge. Every dish was exploding with flavor. I can’t recommend enough….fantastic service and delicious food. The intimate setting may be slightly uncomfortable for some, but we thoroughly enjoyed it. I would definitely dine at ShinBay again while visiting Scottsdale.
… moreSandy Nguyen
Absolutely amazing! By far our favorite omakase restaurant. Great service and ambiance. We recently went to Tokyo in February and tried several omakase restaurants but nothing as special as Chef Tanaka Ken. His dishes were so unique and tasty. Every bite was heavenly. We will definitely come back.
… moreWeston
If you love sushi (and have an adventurous spirit), hot damn this place rocks! This spot is for sushi lovers. Warning: if you don’t love lots of raw fish, this spot is not for you!
Some crazy textures (cured jellyfish). Some wild fish (deep sea line caught only!
FRESH. Shockingly fresh. So flavorful. Clearly a master. Best sushi experience I’ve had outside of Japan.
… moreSome crazy textures (cured jellyfish). Some wild fish (deep sea line caught only!
FRESH. Shockingly fresh. So flavorful. Clearly a master. Best sushi experience I’ve had outside of Japan.