From tried-and-true old school joints to upscale contemporary concepts, steakhouses hold permanent rank as some of Toronto’s favourite restaurants, but the city’s latest, slated to open this week, is offering a taste of something completely new.<\/p>\n
The term steakhouse instantly conjures a particular image: marble floors and chandeliers dripping from lofty ceilings. White tablecloths and three-martini lunches. Shinji<\/a>, a new Japanese steakhouse opening in the Financial District this Wednesday, July 8, is rewriting all of that.<\/p>\n Inspired by Japanese philosophies of ingredient-first dining and refined minimalism, Shinji promises to be a steakhouse that stands out from the rest in the city, not by being bombastic, but rather the opposite.<\/p>\n The restaurant is the latest project by Harlo Entertainment<\/a>, the team behind celebrated local stars\u00a0MIMI Chinese<\/a>,\u00a0Linny’s<\/a> and Sunnys Chinese<\/a>, and Shake Shack’s Canadian expansion. In other words, greatness would be a reasonable expectation for the new restaurant.<\/p>\n It’s not just the illustrious hospitality company behind the project that points to its near-guaranteed success, though. The kitchen is helmed by Toronto restaurant veteran Jia Zou, another gold star pointing towards a bright future for Shinji.<\/p>\n After establishing himself in acclaimed Toronto kitchens like Auberge du Pommier<\/a>, Miku<\/a>, and Kasa Mot<\/a>o, he’s turned his sights toward\u00a0a simple yet effective approach to Japanese cuisine at Shinji.<\/p>\n Expect ingredient-led dishes like wagyu sukiyaki,\u00a0the restaurant’s answer to surf and turf; large-scale shareables like wagyu kamameshi and Osaka shrimp noodles; and decadent bites like poached Alaskan king crab with caviar and brown butter.<\/p>\n The steak, specifically, has been hand-sourced by the team directly from the Kobe and Himeji regions to ensure the utmost quality.<\/p>\n “We spent a lot of time travelling through Japan, eating everywhere we could, from neighbourhood spots to some of the country’s best restaurants. What stayed with us wasn’t just the food, but the care that went into every meal. Great ingredients, good technique and genuine hospitality became the benchmark for everything we wanted to create at Shinji,” Zou explains.<\/p>\n A similar philosophy can be found in the cocktail program, which is populated by intricate sips inspired by Japanese tradition. Think a selection of highballs made with Japanese whisky, shisho martinis and an umami espresso martini with miso and soy sauce.<\/p>\n