Shin Yakitori House is now open for dinner and late-night dining until 3 a.m. To entertain a crowd with a palate for the authentic—or maybe even visiting conventioneers from Japan—Shin bills itself as one of the only restaurants in the country to serve Okinawan dishes in addition to a traditional Asian menu. Shin also serves izakaya, or Japanese small plates, and yakitori, which means grilled chicken cooked traditionally on a charcoal grill. Shin imports its charcoal from Japan.
The space has a semiprivate area, technically one long room that can be curtained off to create three distinct areas. The semiprivate space as a whole has a capacity of about 40, depending on the proximity of the seating; tables and seats are fixed and cannot be reconfigured. The entire restaurant is also available for buyout with a capacity of about 88.
Dishes include grilled salmon, simmered pork belly made in the Okinawan style known as rafutei, seared albacore tuna served with a garlic ponzu sauce, edamame with Thai spices, and an array of fresh sushi, sashimi, tempura, and traditional dishes including teriyaki, udon, and stir fry. A full array of beverages is also available, including specialty cocktails made with awamori, an Okinawan liquor; plus sake, beer, and wine.
Update: Shin Yakitori House has plans to move to a new venue. Details are forthcoming.
