Best New Restaurant - 2012
Sure, chef Shinji Kurita's exquisite Japanese restaurant may have opened last June, but its discreet location, low-profile stance, and a nod as a semifinalist for Best New Restaurant in the 2012 James Beard Awards makes it seem as recent as ever. Kurita's omakase, or chef's choice dinners, are nothing short of spectacular, elegant works of art, meticulously prepared, and made with fresh, seasonal delicacies. The offerings may include a luscious whole blue crab, delectable pieces of wagyu beef you grill yourself, or several small gems of seafood — like kumamoto oyster topped with sea urchin, seared scallops drizzled with truffle oil, and Santa Barbara prawn with dots of caviar. Kurita's sushi selection is especially impressive, with wild-caught fish hailing mostly from Japan and ranging from the most delicate flavor to the breathtakingly decadent bluefin otoro. The small yet sophisticated space, a tranquil setting of wood, stone, and classical music, along with exceptional service and an equally impressive list of sakes and Japanese craft beers (like the sweet-potato brew, Coedo Beniaka) add to the indulgence. It all makes ShinBay a restaurant that could hold its own in any major city, but one the Valley is lucky enough to call its own.