Excellent Omakase located in an unassuming location in Redwood City. You won't be disappointed by the quality of Sushi prepared right in front of you! We experienced a 21 course dinner that was not only delicious but also tinkled all your taste senses. Highly recommended to be paired with a good selection of Sake at Sushi Shin. Will definitely be coming back!
• A note on grades, I rate outwards from three stars. *TL:DR If you can get a reservation, this is a dominant sushi-ya in the Bay Area.We went for an early seating mid week given the aggressive reservation architecture.Thank goodness my friend persevered.The only dinner on offer is the 21 course omakase experience. You will not be disappointed.The intimacy of this nine-seat establishment encourages interaction with Chef and other guests. It was enjoyable to have guests with different experience in this type of dining at the same "dinner party".Highlights of the seasonal menu were two types of Hokkaido uni, marinated monkfish liver, and the black throat perch.
Such a great Omakase experience at Sushi shin. Menu changes seasonally with the freshest seafood from Japan. It's not just a meal of food, it's also a lesson in marine biology and understanding of meticulous flavor profiles. Albeit, it's not an inexpensive meal at about $300 a person before drinks, it's worth the experience and special occasion. People come back multiple times for this Michelin 1 star. I'd have to say, this experience has ruined me for all sushi now, can't look at regular ankimo or tuna the same way anymore.
Their 18+ courses Omakase menu is to die for. Chef Jason is very talented on his prep work. Highly fine experience with fresh ingredients.
Great experience. Did not disappoint. Well deserved Michelin star.
I have been there 4 times this year. I would say it's one of the best Omakase in the bay area. Sushi Shin is authentic and delicious in every way. The service was impeccable and attentive!!
This is the first time after the dinner. Both me and my guest are totally loss of word.We had ordered their takeout back when dine in wasn't allowed. It was decent so we figured we give dine in a try.My conclusion is that Michelin rater should stop rating Sushi in Bay Area. As this is second restaurant that really has no business being given a star.I will start with good first as there aren't many good point.1. The rice itself has good texture and flavor (on some of the nigiri).2. The Santa Barbara uni was one of the best I have in a while.3. The dessert was good.Issues-1. Rice temperature control was bad. It's inconsistent through out. My buri rice was way too hot. This is a basic skill. Not acceptable.2. The clear soup- if you can't make a good dashi as base. Chances are mushroom soil taste will dominant. This is exactly what happened3. Hokkaido uni quality is what I would have expected from local Japanese fish market donburi. It's about as good as a $14 donburi at Hakodate fish market.4. Katsuo- one of the most bland I have tasted. Fish itself was not flavorful. The smoking was just weak and didn't enhance the fish. The scallion didn't provide the kick.5. shirako- the quality isn't great to begin with. Half grill it won't make it any better.6. Chawanmushi- I feel sorry for that lobster. The lobster itself was great. Flavor and sweet. However, it was slightly burnt and the egg portion was bland. Lack of good dashi base killed the egg part.7. Tuna courses- the quality of tuna isn't good to begin with. But poor preparation made it even worse. Tuna didn't have good tuna flavor.The chu-toro I had wasn't properly prepared hence it was quiet fishy (blood). Even though it was tiny spot- it's completely not acceptable.Zuke- the main point of a good Zuke is to taste the tuna itself. But with tuna quality not good to begin with. By giving it such a thick cut compare to the rice. It made it much worse.O-toro- overly cooked. Full mouth of greaseThis was the first time on the drive home- we didn't even want to talk about what happened.If you are looking for authentic sushi that really focuses on balance. This isn't the place. Perhaps it caters to different clientele. As all of the dishes has no balance. I don't need thick fish to prove that this is $$$$ place. I need excellent balance between fish and rice.What I really didn't get- the heavy soy sauce is the same as yoshizumi. With off night from tuna, it's really can be enhanced/saved by varying the soy sauce. This was demonstrated by previous sushi chef at Kenzo Napa.It's sad. Perhaps my expectation was too high after the original carry out. May be simply put- this place is focusing on providing "value" to the novice. While the rice basic and forming skill is there. Everything else was off.
Great dining experience, highly recommended’
This is the first time after the dinner. Both me and my guest are totally loss of word.
Sushi Shin is now our go-to spot for omakase/sushi in the bay area. We have been here multiple times this year and we just visited recently after they received 1 Michelin star, which is well deserved.The restaurant has an intimate setting. There's only 9 seats and it is difficult to get reservation nowadays since it gained a lot of popularity this year. Make sure to book ahead and the seats do ran out pretty fast.Chef Jason is one of the most passionate chefs I have ever met. He is knowledgable about each dish he's preparing and he would not hesitate to answer any of your questions. That is also the most fascinating part of omakase, you get to sit in front of the chef and you can talk to the chef directly.----------For this most recent experience, here's what we got:Appetizers:-seaweed-kegani (hokkaido hairy crab)-oyster+yuzu sauce-ankimo monkfish liver-Katsu BonitoNigiri:-Kobujime-King Salmon Zuke-Chutoro-SabaIkuraShrimp+uniLobster ChawanmushiZuke MaguroOtoroKohadaAkagaiAnagoDessert----------Chef Jason constantly changes what's included in the omakase based on the fish availability. The price he set is great in terms of the quality and the quantity of the fish he prepared for each customer. If you would like to order more, you can do it at the end (right before dessert). Their dessert is always the same but it is also one of my favorite parts. I LOVE their dessert! We always enjoyed our experience in Sushi Shin and we enjoyed talking to the chef and his wife Betsey. If you love sushi and all different kinds of fish, do not hesitate to visit this spot.Besides, they have great sake as well. We always asked Jason to recommend a sake to go with the omakase experience and we absolutely love every sake he recommended.