Shinji is a new Japanese steakhouse at 333 Bay St in Toronto. See current hours, Wagyu and sushi menu highlights, prices, reservations, parking and what to know before you go.
Shinji is a modern Japanese steakhouse at 333 Bay Street in Toronto’s Financial District, bringing together Japanese Wagyu, Canadian prime beef, sushi, sashimi, seafood, cocktails, and a moody indigo dining room centred around an open grill.
Opening: July 8, 2026. Neighbourhood: Financial District. Address: 333 Bay St, Toronto, ON M5H 2R2.
Shinji opened to the public July 8 after a July 7 launch event. Lunch and dinner are separate services, with an afternoon break; check the official site for current hours.
There are steakhouses, there are sushi restaurants—and then there is Shinji. The new Financial District restaurant brings those two worlds together at 333 Bay Street, with Japanese Wagyu, Canadian steaks, pristine seafood, nigiri, sashimi, and dishes designed for sharing.
Executive Chef and Partner Jia Zou leads the kitchen after working in restaurants including Auberge du Pommier, Miku Toronto, Grey Gardens, Kiu, and Kasa Moto. Zou and the team also travelled through Japan studying yakiniku, premium beef, grilling, and the culture of gathering around the grill.
The result is not a traditional steakhouse with a few sushi rolls added on. Raw dishes, Wagyu, seafood, grilled meats, rice, and cocktails sit inside one Japanese-inspired framework.
Toronto design studio Odami created Shinji around an unexpected source of inspiration: Japanese denim. The room uses deep indigo limewashed walls and ceilings, navy acoustic elements inspired by woven fabric, pale stone, locally sourced ash wood, subdued lighting, and a dramatically contrasting pink-lit corridor.
The central open grill lets diners see chefs working nearby rather than hiding the cooking entirely behind a kitchen wall. It gives the room a closer chef-to-guest connection and makes the grill part of the meal rather than just a back-of-house tool.
Shinji’s current official menu, verified August 20, 2026, moves from raw seafood and sushi through fried dishes, grilled plates, Canadian steak, Japanese Wagyu, rice, noodles, and celebratory large-format options. Menu prices and sourcing can change, so treat the prices below as a current guide rather than permanent facts.
Shinji runs a genuine nigiri and sashimi program alongside the steak menu. Current selections include salmon, madai, hamachi, akami, o-toro, chu-toro, and hotate. Six-piece nigiri is currently $36, 12 pieces are $72, and sashimi is $60 for 12 pieces or $95 for 20 pieces. Individual orders are generally two pieces and currently range from approximately $14–$24 depending on the fish.
The restaurant is not exclusively Japanese Wagyu. Canadian prime beef includes a 7 oz Prime Canadian Tenderloin ($87), 10 oz Prime Canadian Striploin ($85), 14 oz Prime Canadian Ribeye ($108), and a 38 oz Prime Porterhouse ($235) designed for sharing.
Japanese Wagyu is one of Shinji’s defining features. It is priced by the ounce with a four-ounce minimum, so the final bill can change quickly depending on the cut and sourcing.
The current menu can include A3 Iwate, A5 Wagyu from Miyazaki, Hokkaido, and Kagoshima, and certified A5 Kobe from Hyogo. Current listed examples include A3 Iwate striploin at $20/oz and ribeye at $18/oz; A5 striploin at $30/oz and ribeye at $28/oz; and A5 Kobe striploin at $54/oz.
The cocktail program is a feature rather than an afterthought, using Japanese whisky, sake, shochu, shiso, genmaicha, yuzu, and umeshu. Current highlights include the Umami Espresso Martini ($22), Genmaicha Sour ($22), Shiso Martini ($23), Kyoho Highball ($15), and Melonpanna Margarita ($21).
Zero-proof options include the Sencha Highball ($13) and Suppai Sour ($13). The broader beverage program includes sake by the glass, Japanese beer, Champagne, European and Japanese wines, and large-format bottles.
Shinji is particularly relevant to Bay Street because it serves weekday lunch from Monday to Friday, 11:30 a.m.–2:30 p.m. That makes it useful for client lunches, business meetings, and Financial District visitors—not only date nights.
Current dinner service is Monday to Wednesday from 4:30–9:30 p.m., Thursday and Friday from 4:30–11 p.m., and Saturday from 5–11 p.m. Sunday service is not currently published. Reservations are available and recommended, particularly on Thursday and Friday evenings, Saturday, for celebrations, and for larger groups.
OpenTable currently describes the dress code as smart casual / casual elegant. There is no evidence of a strict formal dress requirement.
Vegetarian and vegan dishes are available, although Shinji’s menu is fundamentally built around beef and seafood. Current options include edamame with umami butter, lotus chips, tsukemono, matcha soba salad, Japanese potato salad, egg fried rice, gobo kinpira, roasted sweet potato, and ohitashi.
The official menu marks individual dishes as vegetarian, vegan, and/or gluten-free where applicable. Check with the restaurant about current ingredients and cross-contact before ordering for a specific dietary requirement.
Shinji accepts private-event bookings in the main dining environment, using the indigo finishes, pale stone, ash wood, and central grill as part of the event setting.
Shinji is in the Bay Adelaide Centre West Tower at street level, in the heart of Toronto’s Financial District. The building connects directly to the PATH underground pedestrian network, which makes the restaurant particularly practical during bad weather and for people coming from nearby offices.
Nearby Line 1 stations include Queen and King. Queen Station also connects toward the PATH through the Hudson’s Bay and Eaton Centre area. Bay Adelaide Centre has paid underground public parking, with access from the surrounding Richmond and Adelaide street system; the reservation information points guests toward Richmond Street West, west of Yonge Street on the south side.
Shinji is not trying to be another dimly lit Bay Street steakhouse where the biggest creative decision is choosing between striploin and ribeye. The hook is the crossover: hamachi crudo or o-toro, Wagyu gyoza and black cod, then—if the occasion and budget allow—A5 Kobe by the ounce.
The Japanese-denim-inspired design gives Shinji personality in a neighbourhood where expensive restaurants can blur together. Deep indigo walls, pale wood, and the central grill make the room polished without feeling like a generic luxury Japanese restaurant.
This is a splurge, but it makes the most sense when dinner is meant to be the event: a serious date night, client dinner, birthday, anniversary, or one of those “we deserve Wagyu” evenings your credit card may have a different opinion about tomorrow.
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