Sushi Shin

My boyfriend and I came for our one year anniversary and what a special night it was! The staff took my jacket and bag and pulled out my chair when we arrived and from then on it was all uphill from there. Each cup and dish and the ambiance inside the shop was so intimate and warm. The chef was so attentive and detail oriented, introducing each dish and willing to answer our questions. The menu for the evening was as follows. I wrote down each one along with my thoughts. LONG REVIEW TO FOLLOW. 20 course Komochi ika - female spring time seasonHas eggs from Hokkaido - grilled squid buttery and little smoky Tempura Japanese tatchiwa belt fish like a samurai's knife from Chiba - lightly crisp and fried touch of pleasant saltiness plump and meaty Hotaru ika firefly squid springtime boiled from Toyama sauce vinegar miso Amadai sweet snapper top skin and scales put in hot oil to crisp dashi sauce with flowers that added a freshness - scales were crispyyy and flowers were a spring daythe fish was plump Monkfish liver - Mushy gamey mackerely oily flavor 꽁치 like a pacific saury Chawamushi Dungeness crab dried shiitake mushroom crab miso kinome pepper leaf - crab meat was melt in your mouth and the base was custardy like silken tofu * loved this warm dish Nigiri Madai true Snapper fish skin hot water and kelp to cure the fish season with salt and lemon juice - Sushi rice very well seasoned my piece was a little too chewy for my liking but still good! Light flavors pleasant Nigiri Aori ika big squid 2 kilo - Sliced like noodles texture reminded me of like a gummy candy Nigiri bluefin tuna maguro soy sauce marinade - Fatty goodness Bluefin squid and squid leg - Tasted seasoned with lemon Nigiri chuutoro - liked this the best soft and melty with a nice fishiness Nigiri Aji horse mackerel ginger and scallion on top - I like!!! The scallion adds a nice flavor and the fish is pleasantly chewy Nigiri Saba mackerel smoked mackerel salted - smelled too fishy for me to eat Nigiri uni from Hokkaido - I like!! Refreshing cold melted goodness has to eat quickly so the seaweed doesn't melt- Taste like the smell of a clean fresh ocean Nigiri langosteen showed us live shrimp - sweet ! I liked this Soup coarse baby salt water eel noresore- like udon they said just fished out the tofu could not eat the eels because they were peering into my soul Nigiri baked salt water eel anago - my favorite!!!!!!!!Maki toro and horse radish Dashi tamago

Sushi Shin is a must try for anyone who loves sushi and omakase style meals. There are two seatings each night and when you arrive the door is locked. At 5pm the door opened dnd we were welcomed into a beautiful and small room. The restaurant seated 9 people the night we were there, and we were all at one very large L-shaped table. The food is really great and the chef's knife skills are world class. Some people may balk at the price, but I would counter that for the price of 4 or 5 normal and forgettable sushi meals you could eat once at Sushi Shin, and you'll remember it forever.

Our first Michelin omakase and it was an amazing one! The menu was extensive and everything was absolutely delicious, well curated, and balanced. The fish was incredibly fresh and all the other non nigiri dishes were some of my favorite! It's expensive for a one star but also it's sushi and the fish is the highest quality so definitely worth it. Our favorites and highlights were Wild caught yellowtail (buri) with radish and ponzu and Egg custard with dinginess crab and shiitake mushrooms topped with grilled lobster.Amazing intimate spot

Sushi Shin was very good but not worth the price. If you want a fine dining sushi experience, I would suggest going to Robin in Menlo Park instead. Everything we ate was good! I was very full by the end of the meal. They have a lot of good (but pricey) sake options. I did like that there was a variety of Japanese food besides just sashimi and nigiri.

Great high quality food, it has 20 courses and you will be very satisfying in the end. The portion of each dish is very generous. They give you an entire small fish instead of a small bite. Service is also great and the chef is very knowledgeable and informative. Overall it was great experience.

Wow! Very impressed by the experience at Sushi Shin. This place has been bookmarked for over a year since I moved to Palo Alto. I've been to orenchi ramen next door many times, but never noticed that this is right next door. I love omakase, and am always looking for new spots to try. Sushi Shin is mos def worth a stop with their Michelin star :). It's a very intimate restaurant with only 9 seats, and two seatings per night. Came here for a belated birthday celebration and had some really unique dishes that I've never tried before including raw baby eel, and sea water sea urchin (different than the normal sea urchin you get in the box). Also, the dinner comes with over 20 courses and is 2+ hours! Overall, I had a great experience. I enjoyed every part of the meal, and I even got a small gift at the end for my birthday! They change their menu each quarter based on what's seasonal so I hope to come back in the fall!

It was worth all of the hype!!!! Chef Jason, Simon and team made our special occasion truly special. We already cannot wait to come back during another season. Chef was very personable, engaging, fun, conversational, professional, and talented. You could tell he thought through every detail and was very proud about how every dish came together.Standouts:- monkfish liver. To die for. The big chunk was smooth, creamy, nothing quite like that. - fresh sardine. Unexpectedly strong awesome flavors- seawater eel. The unami sauce brought the meal to an end - otoro. They removed the tendons so it melted even faster in your mouth. Very outstanding prep work. - uni, two different ways from Hokkaido. Exceptional. - the sake recommendations. Paired well with everything. - the progression of the meal and the pace. Very well planned and orchestrated. Two and half hours, worth every damn second. - intimate setting, where it's best to be engaged with chef and other patrons. More fun when you're immersed in every element. - SIMON! We must give you a shout-out. You never missed a beat while serving 9 of us. Incredible touch on everything, glass was never empty, you kept your eyes and ears open at all times. Really represented the Star well. For two people, plus a bottle of sake, total was about $1200. We were full at the end. Not a price tag for every day meal, but we thought every bite was worth it. Thank you, Sushi Shin!!! Kudos to you for opening at the beginning of the pandemic yet continuing to thrive!

This review is for the Super rude customer service, not about food. (Didn't even make it inside) I got sick, couldn't make my reservation and the woman on the phone told my husband to bring me in anyways. Basically come in if you're sick, get the other staff and customers sick as well. "We don't care". I understand the food is pre-made as well, for how many people reserved. But have a bit of consideration for the situation. Someone is sick and losing out on the money they put down for a reservation. Have a little bit of decency when dealing with customers. I am tempted to be petty and go in anyways. But I don't wish this on the other customers/ staff that had nothing to do with it.

Omakase Chronicles [SF Peninsula]Act 3Reservation Difficulty [Tock]: 9/10Price: $$$$Rating: *****Michelin *Sushi Shin sits in longevity between the brand new Katsu and the veteran Sushi YoshizumiOpening in a cozy location in Redwood City in early 2020, I had reservations when they were new but COVID soon shut down indoor dining and I was only to see a hint of Sushi Shin's potential with pandemic takeoutMuch has changed since that early opening with a Michelin-star being the most notable and reservations subsequently much harder to bookI was thrilled to finally dine in-person at the 9 seat bar and found the service to be both warm and friendly with several other guests celebrating special occasionsChef Owner Jason Zhan expertly describes all his dishes in English or fluent Mandarin (dependent on audience) but his technique is strictly authentic Edomae-style with some of the very best sourced fish from JapanI loved seeing ALL the nigiri prepped and readied prior to serving with the standouts for me being the ishidai, mirugai, and seared otoro Omakase Experience $275 per person ~ Kinki ~ channelrock fish (Hokkaido) / Shirako with spicy daikon radish / Kawahagi ~ filefish / Uni (Santa Barbara) with ikura rice / Ankimo / Lobster Chawanmushi / Mozuku Japanese seaweed with Japanese mountain yam / Ishidai ~ stone snapper / Chutoro / Kohada ~ gizzard shad / Amaebi ~ sweet shrimp / Mirugai ~ giant clam with yuzu and sea salt / Maguro zuke ~ soy marinated tuna /Seared otoro with truffle salt / Sanma pike ~ mackerel / King crab (Norway)Hokkaido Uni / Slow cooked Scallop Hotate / Chopped toro with pickled radish / Matsutake mushroom soup / Tamago / Hochicha roasted green tea / DessertSushi Shin (Redwood City, CA)Sushi Shin has indoor dining only and reservations are mandatory on Tock.

Great service.Great ambience. Food portion has been the biggest among omakase I have tried so far. Good food quality.