Founder and Head Chef Linh heads the newly-opened Shin-kon Omakase, which specialises in the art of omakase and bespoke dining.
Chef Linh brings with him more than five years of experience crafting sushi and cutting his teeth in various sushi restaurants across Japan.
A brilliant light-wood hinoki wood counter spans the restaurant, where diners can choose between three 20-course menus - and indulge in dishes along the lines of a trio combination of maguro (bluefin tuna), ikura (fish roe) and uni (sea urchin), and a selection of fresh sashimi flown in from Toyosu Market (the new Tsukiji fish market) and Osaka, where Shin-Kon imports its maguro amongst other fishes like Madai.
