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When Shinbashi originally opened in 1974, waitresses wearing traditional clothing served the then novel raw fish (sushi) and authentic Japanese dishes that were at the time unexplored by Americans. Shinbashi became popular amongst Japanese business coming into New York. The restaurant was awarded “Weirdest Dish II: Raw lobster in the shell” by Bryan Miller in the The New York Times in 1986 and was called “venerable Japanese” in the same paper twelve years later by Ruth Reichl.

The new incarnation is following in the tradition of attracting Japanese guests but does so in a modern setting that has quickly accumulated non-Japanese guests as well. Shinbashi remains streamlined and cleanly lit so as to showcase the food. Quality of fish and presentation are of the highest standard and it is this attention to detail that is carried into the attentive service. At Shinbashi, they offer an environment for you to appreciate your meal at the pace you choose and the space to enjoy your conversation.

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Shinbashi offers a wide range of party menus including sit-down seven course meals, all-inclusive sushi made-to-order in front of you, shabu shabu buffet cooked at the buffet, tastings or hand-passed appetizers. They can work with you to style a menu based on your needs.

The Bar/Lounge is downstairs and available for sit-down dinners of fifteen to thirty people and buffet style meals for up to fifty people. There are private doors to close the room off the public and a private coat check available.

The Mezzanine is located upstairs on the second floor. This space overlooks the main dining room and sushi bar. Sit-down dinners are available in this space for ten to twenty-five people. From this space the restroom is two flights downstairs.

The Main Dining Room is available for parties of fifty to one hundred people for buffet style meals.

Any two rooms or the entire restaurant can be rented as well.

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Unagi Don—Broiled and steamed freshwater eel over a bed of rice

Chicken Teriyaki—Grilled chicken with teriyaki sauce

Tuna Tataki Salad—Peppered and seared tuna sashimi with mizuna greens and wasabi dressing

Shinbashi Sushi—Nine pieces of chef’s choice sushi and a roll

Kaisen Chirashi—Assortment of sashimi over a bed of rice

Futomaki Roll—Eel, omelette, cooked squash, shrimp, shiitake, cucumber, ikura and spinach

Fumiko Hosoda, Owner

Shinbashi, when it originally opened, became a necessary stop for Japanese businessmen in New York and with the popularity of the restaurant came the popularity of the owner, Fumiko Hosoda. Her son, Shinichi Tomonari, follows in her esteemed footsteps, often greeting guests himself at the front door.

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