Savoury kushiage, a deep-fried skewer that’s a traditional local favourite, is our kitchen’s specialty and features prominently on our seasonal course menu and our à la carte menu. Wine connoisseurs delight in our impressive international wine list, which earned SH’UN the 2008 Award of Excellence and has clinched the prestigious “Best Of” title from Wine Spectator, one of the world’s leading wine appreciation publications, from 2009 through 2018.
Chef Junya Ishihara has been marrying the art of kushiage with the finest wines at SH’UN since 2007.
While Chef Ishihara’s seasonal menus might change, his signature dishes all feature fresh, quality ingredients and crispy, lighter-than-air batter fried in selected oil, each paired with the perfect glass of wine. He strives for a luxurious experience with each bite, with a focus on umami and eliciting new flavours through creative combinations.