A constant search of the perfect balance of Umami and Amami.

In Japanese cuisine, Yōshoku (洋食) refers to a style of Western-influenced cooking which originated during the Meiji Restoration (1868 – 1889).

These are primarily Japanese adapted forms of European dishes, often featuring western names, and usually written in katakana – a fine example of fusion cuisine and culture. 

The differentiator of this version of cuisine is seiyō ryōri (Italian & French) eaten using a knife and fork, whilst Yōshoku (Western & Japanese) is eaten using chopsticks and a spoon.

At SHIN’LABO, our cuisine is a constant search for the perfect balance of Umami and Amami. Being fusion in nature, translating respect for the cultural connotation of the ingredients is to challenge taste and texture. 

Taking inspiration from original traditions and re-influencing cuisine to create a new beginning, each dish at SHIN’LABO is a statement in simplicity presented in a singularity of elegance. 

This distillation of ideas and techniques respecting SHIN’LABO’s core philosophy creates our cuisine confluence based on the Five Elements of Wood, Fire, Water, Earth and Metal.

Each of these Elements contribute to the physiology of experience, namely: 

• Taste – Sour, Bitter, Sweet, Spicy, Salty
• Feeling – Rage, Happiness, Thought, Sorrow, Fear
• Colour – Green, Red, Yellow, White, Black
• Yang – Gall Bladder, Small Intestine, Stomach, Large Intestine
• Ying – Liver, Heart, Spleen, Lungs, Kidneys

Taking a lead from the Japanese Geisha art of dressing and make-up, each dish at SHIN’LABO is an art form of restrain and intricate layering, to reveal only the essential elements that make for a `transcendental’ experience.

Make A Reservation