About This Spot

Stepping into ShinBay feels like entering a quietly intimate world where every detail is thoughtfully attuned to the art of Japanese dining. Nestled along Scottsdale’s bustling corridor, this restaurant exudes a calm, understated elegance that immediately invites you to slow down and savor the moment. The atmosphere hums softly with anticipation, a gentle rhythm that carries you through a carefully paced culinary journey.

This is no hurried meal; it’s a space where the connection between kitchen and table is palpable, where the chef’s skill and seasonal ingredients come together to tell a story in every bite. Conversations flow easily, accompanied by the subtle clink of glasses filled with sake or carefully selected refreshment. The warmth of the staff and their engaging yet unobtrusive presence makes the experience feel personal, almost like sharing a meal among friends who are deeply passionate about what they serve.

The unfolding menu here is more than just food — it’s a series of moments crafted with intention. From the delicate balance of fresh, pristine seafood to the nuanced flavors of thoughtfully prepared accompaniments, each course invites quiet reflection and appreciation. The changing daily selection encourages return visits, offering an ever-evolving canvas of oceanic treasures and seasonal Japanese specialties that surprise and delight.

Whether you’re captivated by the freshness of impeccably sliced sashimi, the subtle earthiness of miso broth, or the textured harmony of salads dressed in ponzu and cold-pressed oils, the experience is anchored in reverence for tradition and an openness to discovery. The chef’s presence is felt throughout — a guiding hand whose expertise brings a graceful, almost playful energy to the table, drawing diners deeper into the narrative of each dish.

In this way, ShinBay becomes more than a restaurant; it’s a place of thoughtful craftsmanship and quietly shared joy. It embraces those who appreciate a deliberate, immersive dining experience where atmosphere, flavor, and human connection come together in thoughtful balance.

What’s Available Here

  • IconDine-in
  • IconDelivery
  • IconTakeaway
  • IconDinner
  • IconSolo dining
  • IconWheelchair-accessible car park
  • IconWheelchair-accessible entrance
  • IconWheelchair-accessible seating
  • IconWheelchair-accessible toilet
  • IconAlcohol
  • IconBeer
  • IconHealthy options
  • IconSmall plates
  • IconWine
  • IconDinner
  • IconDessert
  • IconTable service
  • IconToilet
  • IconCosy
  • IconRomantic
  • IconTrendy
  • IconUpmarket
  • IconLGBTQ+ friendly
  • IconTourists
  • IconTransgender safe space
  • IconReservations required
  • IconDinner reservations recommended
  • IconAccepts reservations
  • IconCredit cards
  • IconDebit cards
  • IconCredit cards
  • IconFree of charge street parking
  • IconFree parking lot

Location & Hours

Monday Closed
Tuesday Closed
Wednesday 05:45 PM - 10:00 PM
Thursday 05:45 PM - 10:00 PM
Friday 05:45 PM - 10:00 PM
Saturday 05:45 PM - 10:00 PM
Sunday 05:45 PM - 10:00 PM

Guest Reviews

Jenny Chami 05 Dec 2025

No words can describe the whole experience at this place ! Simply excellent ! Top food quality and variety, the menu changes everyday which is so exciting to do the experience multiple time ! We had like 15-20 piece which was very fulling with a beautiful atmosphere and a great chef! Highly recommended !

diego duran 20 Nov 2025

I can say with zero hyperbole that this is quite possibly the finest omakase experience outside of Japan. From the history & provenance given by the servers for each course to the meticulous detail that each of the chefs tended to, this was the best sushi experience of my entire life. An extensive sake, wine and beer menu presents a perfect accompaniment to this exquisite meal. Nothing short of exceptional, I intend to go back when the new menu gets set for the winter in a couple weeks time. RI ZENSAI Chawanmushi -w/ Shirako (Cod Milt) / Tai (Red Snapper)/ Soramame (Broad Beans) お造り OTSUKURI Chu Toro (Bluefin Tuna) - Sawara (apanese Spanish Mackerel) - Buri (Japanese Amberjack) 焼き物 YAKIMONO Waygu (A5) Hobayaki - Matsutake Mushroom - Asparagus 握り NIGIRI つまみ **TSUMAMI Saba (Blue Mackerel) - Kinmedai (Goldeneye Snapper) - **Oyster (Kusshi), Sazae (Turban Snails) - Akmai (Bluefin Tuna) - Ocean Trout (Tasmanian) - **Fuji Masu (Fuji Rainbow Trout) w/ Ginko Nuts / Wakamomo (apanese Peaches) - Kuromutsu (Japanese Blue Fish) - Anago (Saltwater Eel)- **Ankou (Monk Fish) / Shishito Peppers / Japanese Sweet Potato - Makizushi (Toro w/ Shima Aji, Sea Urchin Salmon Roe) 汁物 / SOUP Akadashi (Red Miso) - Asari Clams (Japanese Littlenecks) - Mitsuba (apanese Parsley) 甘味 KANMI / DESSERT Blackberry Shiso Sorbet / Vanilla Mocha Cream' Brûlée

Meg Fletcher 24 Oct 2025

i have now eaten at shinbay twice, and plan to many more times in the future. the atmosphere of the tasting is lovely, informative and not rushed at all. the ability of the chef to curate a seasonal menu from the finest ingredients is almost magical. the staff are playful yet professional and having the opportunity to engage with tanaka ken is really the cherry on top of a fantastic experience. the courses are other worldly - thank you!

Jenn Soos 23 Oct 2025

First of all tanaka Ken or chef Ken is wonderful. He’s hilarious, great with interaction throughout the service, and prepares flavorful meals! Second, the rest of the team is A++++ in service. Professional, but warm as we joked the whole night. Intimate dinner as it was 6 of us on a Saturday night and it was everything we hoped for! PS also great at taking pictures for your party at the end of service if you ask. They really get all the angles.

Monica Wang 23 Oct 2025

I recently reserved my birthday dining at ShinBay, and it was an exceptional omakase experience that showcased the chef’s (Tanaka Ken) mastery of traditional Japanese cuisine with premium ingredients. We opted for the chef’s omakase menu, which takes diners through a beautifully curated journey of seasonal flavors and textures. Sakizuke (Appetizer): The meal began with an elegant chawanmushi featuring shirako (cod milt), hotate scallops, nasu eggplant, and soramame broad beans. The silky custard was perfectly steamed, and the combination of sea and land ingredients was harmonious. Otsukuri (Sashimi): The sashimi course was outstanding. The sagoshi (young Spanish mackerel) was buttery and fresh, while the shima aji (striped jack) had that characteristic clean, sweet flavor. The hirame with ocean trout and the olive halibut with Tasmanian accompaniment showed the chef’s creativity in pairing ingredients. Onmono (Warm Dish): The A5 Miyazaki wagyu houba yaki with matsutake mushroom was a showstopper—rich, umami-packed, and aromatic. Nigiri & Tsumami: The nigiri selection was extensive and impressive, featuring everything from delicate tako (octopus) and saba (blue mackerel) to the prized kinmedai (goldeneye snapper) and multiple preparations of ankou (monkfish). The rice temperature and seasoning were spot-on. ShinBay delivers an authentic, high-end omakase experience with impeccable fish quality and thoughtful preparation. Perfect for special occasions or anyone seeking exceptional Japanese cuisine. Reservation is highly recommended.​​​​​​​​​​​​​​​​

Yi-Ching Chiang 17 Oct 2025

I’m convinced this is the best omakase in the US. Every course was insane,thoughtful, balanced, and unforgettable.

Brendan McCarthy 15 Sep 2025

I am so thankful for the meal I had here today. It’s a unique experience and I totally recommend it. The care and focus the chef makes each bite with is on full display. I am always appreciative of being in a space where someone puts their heart into the work they do.

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