Shoyu Restaurant prides in their rendition of traditional Japanese cuisine in an ultramodern setting where dumplings are made fresh behind glass walls and fresh cuts of fish transformed into delicious cuts of sushi. In a seemingly paradoxical setting located in Concourse G of the Minneapolis International Airport, Shoyu managed to elevate mediocre airport dining into contemporary Japanese gourmet with their modest menu of specialty ramens, nigiri sushi, rice bowls, desserts, and various selections of small orders like takoyaki, tempura battered shrimp and other delectable Japanese food favorites.

The restaurant brims a modern atmosphere with an elaborate sushi bar taking centerstage. Its perimeter decorated with a creative display of sake bottles framed within its walls. You basically seat yourself and place your order on the iPad units stationed on each guest table. With the way they embrace technology, I almost wished they bring the first conveyor belt sushi dining here in the midwest.

What we tried:

Sake Nigiri Sushi
I always love the taste of good sushi. Fresh, vibrant and simply delicious.
The pieces of Sake(Fresh North Atlantic Salmon) nigiri sushi were no exception. The salmon tasted fresh with a beautiful melt-in-your-mouth texture elevating the experience. Each order came with two big bite-sized pieces and I do appreciate the generous fish to rice ratio.

Masago Nigiri Sushi
Our order of Masago (Capelin fish roe) nigiri sushi came with two big mouthfuls of nori-wrapped masago sushi over rice. Normally, masago is used as a sushi topping to enhance visual appeal with its vibrant orange hue. By itself, it presents with a very subtle brininess and delicate pops accompanying each bite. It goes really well with a small wad of wasabi and a touch of soy sauce to enhance its flavor.

Yakimeshi Fried Rice
This was undoubtedly my favorite menu item we tried at Shoyu. This dish reminded me of Benihana’s fried rice, but with a much deeper flavor profile. Perfect wok-fried rice cooked with garlic butter, scallions, scrambled eggs and soy sauce, topped with bits of pickled ginger. You can also top it off with choices of protein like shrimp, chicken or beef. It was the only rice bowl item on their menu but this savory dish was well worth it. If you like fried rice, I would highly recommend you try Shoyu’s Yakimeshi Fried Rice.

Yesai Ramen
This ramen dish features sauteed seasonal vegetables in shoyu sesame broth. The broth is light with a subtle hint of sweetness behind the umami-dense shoyu (soy sauce) and sesame flavor. The ramen noodles were firm, and holds a good amount of the broth and flavor with each slurp. (Yes, it is customary to slurp your noodles to allow optimum intermarriage of flavors. You’ll love it). Seasonal vegetables like snap peas, red onions, mushrooms, bean sprouts, and possibly leeks add flavor and textural component to the dish.

Conclusion:

Traveling at 10,000 feet can be exhausting, not to mention the several mind-numbing hours waiting at the gate. Finding great food at the airport is a welcome thrill foodies like my wife and I would not pass. Shoyu did provide us with unexpectedly good food, and possibly the best Asian food we’ve ever had at any airport. Next time you’re here, try their food with some hot sake, or wash it all down with some refreshing ice cold beer for a truly satisfying culinary experience at the Minneapolis International Airport.