Reviews for Sushi Shin in Redwood City, CA
What an incredible meal. This was excellent! I highly recommend dining at Sushi Shin. It's a small restaurant and seats only 9... people which made the experience even more unique. Each piece of fish and dish in general was tasty and there truly isn'tanything I can find to critize about our dinner experience. Read more
• 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 friendpersevered. The only dinner on offer is the 21 course omakase experience. You will not be disappointed. The intimacy of thisnine-seat establishment encourages interaction with Chef and other guests. It was enjoyable to have guests with differentexperience 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. Read more
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!! Read more
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 stoprating Sushi in Bay Area. As this is second restaurant that really has no business being given a star. I will start with goodfirst as there aren't many good point. 1. The rice itself has good texture and flavor (on some of the nigiri). 2. The SantaBarbara 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- ifyou can't make a good dashi as base. Chances are mushroom soil taste will dominant. This is exactly what happened 3. Hokkaidouni quality is what I would have expected from local Japanese fish market donburi. It's about as good as a $14 donburi atHakodate fish market. 4. Katsuo- one of the most bland I have tasted. Fish itself was not flavorful. The smoking was justweak 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. Flavorand 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 goodtuna flavor. The chu-toro I had wasn't properly prepared hence it was quiet fishy (blood). Even though it was tiny spot- it'scompletely not acceptable. Zuke- the main point of a good Zuke is to taste the tuna itself. But with tuna quality not good tobegin with. By giving it such a thick cut compare to the rice. It made it much worse. O-toro- overl Read more
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'sonly 9 seats and it is difficult to get reservation nowadays since it gained a lot of popularity this year. Make sure to bookahead and the seats do ran out pretty fast. Chef Jason is one of the most passionate chefs I have ever met. He is knowledgableabout each dish he's preparing and he would not hesitate to answer any of your questions. That is also the most fascinating partof omakase, you get to sit in front of the chef and you can talk to the chef directly. ---------- For this most recentexperience, here's what we got: Appetizers: -seaweed -kegani (hokkaido hairy crab) -oyster+yuzu sauce -ankimo monkfishliver -Katsu Bonito Nigiri: -Kobujime -King Salmon Zuke -Chutoro -Saba Ikura Shrimp+uni Lobster Chawanmushi ZukeMaguro Otoro Kohada Akagai Anago Dessert ---------- Chef Jason constantly changes what's included in the omakase based on thefish 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 isalso one of my favorite parts. I LOVE their dessert! We always enjoyed our experience in Sushi Shin and we enjoyed talking tothe 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 loveevery sake he recommended. Read more
The best Japanese restaurant in the area! Definitely can complete with the sushi’s in Japan. Best to reserve a month and a... half before hand because it’s super popular and busy. Read more
Got A LOT OF premium delicious fish with a very reasonable amount of money. Every piece is heavenly and the chef is very nice... and told us a lot about each dish. We had a great conversation and it feels like you’re eating at your neighborhood localfavorite. Read more
All I can say is... wow! I've had Omakase at other restaurants in the Bay Area, but they tend to be over the top, extravagant... productions that serve way too much food. Sushi Shin does it perfectly. There's a simplistic elegance to this place. The foodwas an amazing selection of seafood from Japan (plus a few items from California) that were prepared perfectly. This placeisn't cheap, but 100% would recommend if you want an authentic Japanese Omakase experience. Read more