SCOTTSDALE (AZFamily) — Arizona’s food story is getting national attention, and one tiny sushi counter in Old Town Scottsdale is leading the charge.
ShinBay is a MICHELIN Guide-selected restaurant offering what its operators call Arizona’s only true omakase — no menus, no substitutions. Diners trust the chef.
“Omakase roughly translates to ‘I’ll leave it up to you’ — basically, trust the chef,” said Andrew Nam, CEO of HL Concepts, which operates ShinBay.
Trust the chef
The experience starts the moment you walk in. Outside is the hustle of Old Town. Inside, it’s quiet and calm.
“The ambiance, the decor creates serenity. It’s quiet, very calming. Not loud and in-your-face like most restaurants,” Nam said.
Master chef Ken Tanaka curates each meal based on what’s available, much of it flown in from Japan within 24 hours.
“Most restaurants here don’t have that access, or the capabilities, or the price point to get it,” Nam said.
For diners, that means trying things they might otherwise skip.
“You may think you wouldn’t want to eat something because you know what it is. But the way he prepares it — the flavor profiles, the ingredients — it’s amazing,” Nam said. “It’s almost like a trust fall.”
Precision in every bite
Temperature and timing drive the experience. The dining room is kept colder than normal to protect the fish.
When Tanaka serves nigiri, his assistant tells guests to eat it the minute it’s placed on the stone in front of them.
“He factors in time, the temperature of his hands, the fish sitting out, the rice temperature. He wants you to eat it at the most pivotal moment — where you’re just like, oh my gosh,” Nam said.
Watching Tanaka work, Nam said, shows how much care goes into every step.
“To sit in front of someone like him — who has honed this skill set to create amazing flavors, to take product and create art you get to consume — it’s something you just have to experience,” he said. “It makes you feel special.”
Why Arizona, why now
Omakase is a deeply personal and honorable tradition in Japanese culture. Bringing it to the desert was intentional, Nam said.
“Arizona was an untapped, up-and-growing market. Someone was going to bring it. So we brought it first,” he said.
People often ask how a landlocked state serves top-tier sushi. The answer is sourcing and speed.
“We get things flown in within 24 hours. We’re sourcing from places most people can’t source from regularly,” Nam said.
He draws a line between ShinBay and restaurants that use omakase as a buzzword.
“We’re the only true omakase restaurant in Arizona. A lot of restaurants love to use the word omakase. Come to ShinBay, you’ll understand what true omakase means,” he said.
Part of Arizona’s evolving food story
For Nam, who has watched the Valley dining scene grow, ShinBay reflects a larger shift beyond Southwestern and desert fare.
“I’ve been here a long time. We were so limited for so long. To see all these different cultural cuisines coming to light in Phoenix now — it’s great to see that growth,” he said.
“Because it’s a culture, it’s an experience. It’s so important,” he added. “We want culture of all sorts to come in. We should diversify it more. Embrace it more. Experience it more.”
If you go:
ShinBay is located in Old Town Scottsdale. Seatings are offered at 5:45 p.m. and 8 p.m., Wednesday through Sunday.
See a spelling or grammatical error in our story? Please click here to report it.
Do you have a photo or video of a breaking news story? Send it to us here with a brief description.
Copyright 2026 KTVK/KPHO. All rights reserved.
Dining and Cooking