Hidden behind a wooden facade on the third floor of Donki Mall, a corridor leads into an elegant 15-seater circular dining room with guests seated on high chairs around an open cooking island. Above, an elaborate light installation resembles kuro-zumi and shori-zumi, the black and white charcoal used in traditional irori cooking.
Following a similar concept as Yanagiya, Shun by Yanagiya specialises in premium seasonal ingredients that are grilled to perfection over charcoal in front of the diner. Inspired by Japan’s four distinct seasons as well as the availability of high quality local and imported produce, Shun by Yanagiya delivers an ever-changing dining experience that varies throughout the year.
Current menu highlights include Tebasaki, Japanese style chicken wings, using 120-days-old free-range chickens specially bred for Shun by Yanagiya. Consisting of the middle part of the wing with its balance of skin, fat and meat, each bite presents different textures of crisp skin, soft meat and juicy fats.
Guests can also savour Uzura, miniature ramen-style eggs from free-range quails. Lightly smoked with Japanese oak and soaked in mentsuyu for 12 hours, the eggs are lightly grilled and pop in the mouth with a smoky, semi-liquid yolk.
Other signatures include Temaki, a marriage of carefully selected ingredients to showcase the richness of Hokkaido’s treasures. A blend of Japanese rice grains is mixed with akazu vinegar and topped with ikura, bafun uni and otoro before being wrapped in nori from Ariake Bay off Kyushu.