Shinsei: Turning Diners into Disciples

As someone who spends a good bit of time in restaurant dining rooms, I'm accustomed to being told "Just let me know if you have any questions about the menu." But the offer usually comes from my server, not a diner at a nearby table.

What's remarkable about Shinsei, a glossy sushi boutique that's on the brink of celebrating its 5th birthday, is the loyalty it's cultivated in its adoring customers, many of whom consider the upscale restaurant a sort of neighborhood canteen. The enthusiastic sashimi Sherpa seated to my right was celebrating a birthday with his wife and children, and while he could parse the menu with the fluency of someone who long ago lost count of how many times he'd visited, it was clear he wouldn't have contemplated taking his special occasion anywhere else.

When restaurateurs sweep the Orient for the elements that add up to what Shinsei calls "pan-Asian," they often gather up minimalism and tranquility by the sackful. Shinsei's décor is appropriately sleek—Buddhas and bamboo abound in the chocolate-brown-walled room—but the restaurant isn't infected by the coolness that lesser restaurant engineers mistake for elegance.

Shinsei is both sleek and homey to its hordes of regulars.
Sara Kerens
Shinsei is both sleek and homey to its hordes of regulars.

Location Info

Map

Shinsei

7713 Inwood Road
Dallas, TX 75209

Category: Restaurant > Asian Fusion

Region: Park Cities

Details

Shinsei 7713 Inwood Road, 214-352-0005, www.shinseirestaurant.com. Open 5 p.m.-10 p.m. Monday-Thursday; 11 a.m.-2 p.m. and 5 p.m.-11 p.m. Friday; 5 p.m.-11 p.m. Saturday. $$$


Shinsei roll $13 Elvis “Mack” sashimi $14 Edamame $6 Rock shrimp $15 Tempura shrimp $22 Black cod $29 New York strip $31 Baby back ribs $15/$28 Thai fried rice $7 Crispy Brussels sprouts $10 Banana parfait $10

Shinsei's ferociously hospitable: Diners morph into disciples because servers there have a knack for anticipating needs and uncritically accommodating them. When a trying guest at a nearby table gutted a pressed sushi order, ordering the roll without its defining avocado and wasabi, her server tactfully warned her once that she might prefer another roll instead. She said she wouldn't, so he took down the adulterated order and then scurried off to fetch it. His eyebrows never elevated.

The emphasis on personable service surely originates with owners Tracy Rathbun and Lynae Fearing, whose husbands have burnished their reputations as chefs by shaking hands and slapping backs. Mrs. Rathbun and Mrs. Fearing have recently extended their culinary reach, opening DUO, a kitchen store and catering venue, late last year. Around the same time, Jason Czaja was hired as Shinsei's executive chef, replacing TJ Lengnick, who is now cooking at Whiskey Cake.

If the owners' attentions have been diverted by the retail project, there's no sign of it at Shinsei. Nor is there much evidence of a new influence in the kitchen. While I never had the opportunity to eat at Shinsei during Lengnick or Casey Thompson's tenures, the menu appears relatively unchanged from the menu that wowed critics back in 2006.

Czaja, 32, has vowed not to let Shinsei ossify, but is busy internalizing the restaurant's traditions. That means customers like the helpful birthday celebrant who took a profound interest in my order don't have to feel their way through an array of unfamiliar dishes or cope with the loss of a treasured appetizer. Presumably the regulars wouldn't stand for anything radical: On one night I visited, the advertised chef's special was "Dean's lobster taco," borrowed from Fearing's recipe box at The Mansion. That's hardly a periscope into Czaja's culinary soul.

But if the food here isn't groundbreaking, it's still exceptionally good. Start with something from chef Shuji "Elvis" Sugawara's sushi bar and a glass of crisp sake from the restaurant's well-annotated list. (Resist the urge to finish at the sushi bar. With so many engaging dishes emerging from the kitchen, it's a mistake to fill up on raw fish and white rice.) Or, if you're seeking a cocktail stopover, try a brisk vodka limeade, made with just-squeezed juice and a touch of ginger. Teetotalers can find a similar herbaceous balance in a lovely iced peach tea.

Shinsei's rolls aren't overwrought smorgasbords of sea creatures; Sugawara refreshingly relies on quality rather than sheer quantity to impress. So instead of rolls straining with five kinds of fish, Sugawara pairs tuna with mustard and yellowtail with avocado. Simple. If I had a complaint about the rolls I tried, it would be that they were a smidgen too orderly: The rolls were twisted up so tautly, it was difficult to differentiate the tastes and textures of the various components.

None of the clean fish flavors were squandered on a pristine plate of Spanish mackerel sashimi featuring alternating translucent shards of the silvery fish dabbed with straw-colored olive oil and yuzu, thin discs of Japanese cucumber and red-ringed radish rounds. Such a delicate dish wasn't designed for gobbling, but it's impossible to exercise much chopstick restraint when confronted with it.

Among the starters, the edamame is so popular I initially assumed it was complimentary. It's not, but it's certainly worth $6. Shinsei serves the soybean pods two ways: plain, which I found curiously undersalted, and spicy, a designation derived from sliced bird peppers and a modest spritz of chili sauce. Once ordered, edamame appear almost instantly, an asset in a restaurant that can lag when customer traffic is heavy.

The appetizer section is dominated by obligatory Asianesque dishes—spring rolls, lettuce wraps and potstickers—but I especially liked a crab cake that showed up as a special. Served on a plate swabbed with curry sauce, the roll was made almost entirely from oceanic picked crab meat. It suffered only for being plucked from the fryer too soon, a timing issue that disrupted the cake's structural integrity. The kitchen was apparently equally shy to fry an order of shrimp tempura, which turned up soggy, and thickly breaded sweet rock shrimp, which shouldn't have been so soft.

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