On the -1 floor of the Renaissance Santiago Hotel, in Vitacura, Shinsei has spent six years building its own identity within the local nikkei scene. Executive chef Tomás Navarro leads a kitchen that crosses Japanese technique with Peruvian flavor and Chilean pantry: fish and shellfish from the national coast, flame-seared nigiri and signature makis like the Pepper Steak, with shari, nori, avocado and tempura shrimp topped with sliced tenderloin and a gratinated pepper mix, alongside vegetarian, vegan and gluten-free options. The intimate space seats only 30 guests and includes a private tatami room for 10. In 2025 it was recognized with the Travelers' Choice Award, honoring the restaurants best rated by their diners.