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Italian Cuisine Fuses With Japanese at Shin's La Jolla

Sea urchin risotto & steak with wasabi


A tipster turned us on to a newly soft opened spot in the multi-level La Jolla Cove Plaza complex in downtown La Jolla. Opened by Shin Kanzaki, a longtime restaurateur who helped launch the Tatou Supper Clubs in Manhattan and Beverly Hills and NYC's BondST Sushi, Shin's La Jolla specializes in "creative fusion Italian dining" that incorporates Japanese cooking styles and ingredients.

Shin's chef, Yoji Aoyama, attended Osaka's acclaimed Tsuji Cooking College and worked for three years in Italy before returning to Tokyo to cook in both Italian and French restaurants. His menu for Shin's La Jolla includes sea urchin and beet risotto, sous-vide Scottish salmon, grilled beef served with 10-year-old tamari and real Japanese wasabi, and special sushi rolls.

The restaurant, which has an outdoor patio and views of La Jolla Cove, is now open daily from 4 to 6 p.m. for cocktails (sake, wine, and champagne) and dinner from 6 to 10 p.m. Sunday through Thursday and 6 to 11 p.m. Friday and Saturday.

Shin's La Jolla

8008 Girard Ave #210, La Jolla, CA 92037, USA