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SHION 69 Leonard Street New York Reviews from The Last Year
It's alright - fish was fresh and we were content.
Nothing too special though - not our favorite byc omakase.
There's only a few stops left in the elite NYC omakase tour
There's only a few stops left in the elite NYC omakase tour for myself and Shion 69 didn't disappoint. Uino-san's skill is on clear display at his sushiya, especially so as he doesn't have an assistant helming the counter with him. He's essentially a one man show that can handle a full seating with adriot efficiency and pacing. Our menu for the evening included the following: kue and sawara sashimi, grilled kanpachi with julienned shiso leaf, ankimo, Hokkaido hotate on nori, kegani with vinegar sauce, crispy amadai with grated daikon, a full flight of nigiri (shima aji, hirame, amaebi, hon maguro akami, chiaigishi, chutoro, aori ika, kama toro aburi, Hokkaido uni, anago, nakazumi, kamasu, kajiki), a hon maguro temaki, and a very unique custard tamago. There is an honest simplicity with the otsumami he serves; there are only a few components for each appetizer. The very clean, delicate, and subtle shiromi flavors of the kue (gigantic/longtooth grouper) and sawara were displayed with a simple dollop of freshly grated wasabi and dipping sauce. The herbaceous and voluminous julienned shiso leaf provided a light accoutrement to the buttery kanpachi with crisped skin. The ankimo was extremely soft and smooth to the point where even slight pressure from the chopsticks caused it to fall apart; some of the best I have had in recent memory. The crisp nori enveloped the marinated, grilled hotate without empowering salinity from the marinade. The acidity of the vinegar sauce balanced the sweetness of the kegani very well, the strands of the horsehair crab on the top of the mound had a more pronounced sweetness than the bottom strands as the sauce settled at bottom of the shell. The amadai (tilefish) had its skin perfectly oil blanched where each scale was individually crispy and provided a clear textural contrast to the succulent, steaming white flesh. A blend of non-Yokoi akazu is used as he doesn't like the dark color of the Yokoi brand. The rice is allowed to rest for approximately an hour after the akazu solution is applied to the steamed rice. I would say that the shari is somewhat stickier in the center but still has a distinctive feel of the individual grains once you start chewing the nigiri. The flavor imparts a sweet acidic flavor that is distinctive but not overly aggressive or overpowering; some may prefer this over shari that is offered at establishments like Noz and Yoshino. I would say the personal standouts for me during the nigiri flight were the hon maguro akami, chiaigishi, kama toro aburi, and Shirokawa kajiki. Basically, all the red meat "akami" selections that were offered for the evening. They each provided distinctive umami and textures paired with the optimally warm shari. The hon maguro akami was served with an otoro paste on the underside of the neta along with the wasabi, which I found interesting and unique; a first for me personally. The kama toro aburi made the grains of the shari more individualistic and pearl-like due to the heat and melting fat of the toro. The hon maguro temaki was quite large, the biggest I've seen amongst the elite omakase experiences I've had. There are various diced cuts of the hon maguro, not only finely chopped otoro; there is also diced onion inside the temaki which provided a pungent and crisp contrast to the savory diced bluefin tuna. It probably ranks as the best temaki I've tasted, the volume and heft of it definitely added to the tasting experience. As far as techniques are concerned, I noticed a few that should be noted. Uino-san very carefully scored the aori ika, with a very fine crosshatch then cutting the squid slab into 3 thin strips for each neta. If a squid varietal is not thoroughly scored, it can be more difficult to chew as the texture is firmer than that of a fish. The nigiri itself was very aesthetic and pleasing to the eye. The neta of the kajiki (striped marlin) was comprised of 3 separate slabs combined into one. Scoring in general is an aspect that is very apparent in his neta; either 3 or more cuts on a bias or parallel to the length of the neta or a wider crosshatch to help with the draping of the neta over the shari. I believe this is necessary as Uino-san forms the nigiri with fewer movements than what I've seen with other itamae. This is characterized by a press in the center underside of the shari, a quick flip, pinch, squeeze, turn, pinch, squeeze in very quick succession; the speed was almost imperceptible through my video review. Uino-san works with intention and deep focus but is also willing to converse with his guests, even though I was the only guest during the turn that was primarily focused on his food and movements. We had a spirited discussion on whether shima aji and sawara were either hikarimono or shiromi as they have silver skin. When there was difficulty communicating in English, his staff was able to bridge the gap. Shion 69 firmly has its place amongst the finest omakase that New York City has to offer.
My fiance and I came to Shion to celebrate our anniversary.
We made reservations for the second seating at 8:30, so our start time was slightly delayed. We were seated after 9pm. We were really looking forward to this experience as we have been wanting to come here for years. As soon as we were seated, the party next to us was having a conversation with the chef about the menu for the night and the different fish they offer throughout the year. My fiance ordered a glass of wine and I ordered tea to go along with dinner. The waitress explained to me that my order of tea came with a total of three cups. The customers to the left and right of us ordered sake and champagne. It was a little bit of a delay before we received our first course, so my first cup of tea was finished before we even ate. I found it strange that my cup was never refilled or that the staff didn't offer me another cup. As the plated courses began to come out, I would strategically place my finished dish next to my empty tea cup. This happened about 4 times. I was hoping to get a refill, but again I was never poured or offered a cup. I even saw the waitresses tippy toe over to see that my cup was empty!!!!! I watched as they refilled champagne, sake, and water for other customers. My fiance finished her glass of wine and it wasn't until 3 courses later (with an empty glass on the table) that they offered her another drink. At this point, I had to get the waitresses attention to ask for my 2nd (out of 3) cup of tea! My fiance and I were starving throughout the night. The party of 4 next to us was receiving additional courses compared to us (& no, this was not due to dietary restrictions). I think these additional courses overwhelmed the kitchen and chef, so the food was taking longer than expected to be served. At other places we have been, additional dishes are offered at the end, not during the omakase experience. As the night went on, the chef started to drink with the other customers. It's great to see a chef that could interact with the customers, but it shouldn't affect the dinner. As the nigiri came out, each course would have a weaker and weaker hold on the rice. It got to the point where nigiri began to fall apart before I could get in my mouth! A few drinks later, the chef accidentally served my fiance, SKIPPED ME, and then served the person next to me. He apologized after doing so. Halfway through dinner, I finished my second cup of tea and was never offered or poured my last cup of tea that I paid for. My fiance finished her second glass of wine and wasn't offered an additional drink. Before the last course, I got up to use the restroom. I folded my napkin into a square. I came back to my seat to see that my napkin was not refolded. I would like to make it clear that I do not NEED my napkin to be folded into some fancy triangle. This is just a point to prove that we were neglected by the staff during our time there. We go to Omakase for the great food, the performance of the chef, the intimate experience, and the service. These expectations were not met. We were greeted "happy anniversary" from the waitresses as we were leaving. Not in the beginning, not with a card, not with a candle.....as we were leaving. I had to keep apologizing to my fiance that we just went on a bad night. Maybe it was the party next to us? Maybe it was the alcohol that the chef was drinking? Maybe it was just a bad night. Either way, this is not the experience we were looking forward to, and it wasn't acceptable. We will not be returning or recommending this place to our friends. FYI: my fiance and I are experienced customers. We have dined at some of the greatest sushi restaurants in NY including Ito, Noz, Nakazawa, Yoshino, Amane, Icca, and Masa.
It's unfortunate that I'm only able to post 10 photos
It's unfortunate that I'm only able to post 10 photos because everything was delicious. I would definitely come back for the omakase experience. This place lost 1 star for me only because of the group that sat next to mine who were extremely loud and literally startled us every time they laughed. It obviously had nothing to to with the staff, food or chefs but it did dampen my experience in such an intimate space.
With only eight seats, Shion offers a cozy, intimate, and
With only eight seats, Shion offers a cozy, intimate, and exclusive dining experience that lets you truly immerse yourself in the craft of sushi-making. This limited seating, combined with the restaurant's Japanese charm, makes for an unparalleled atmosphere. One thing that stands out at Shion is the freshness of the seafood. Every slice feels like it's been taken straight from the source, with no compromise on quality. The direct sourcing from fishermen in Amakusa not only ensures peak freshness but also speaks volumes about Chef Shion Uino's commitment to authenticity and quality. Every piece of nigiri, every slice of sashimi, showcases meticulous craftsmanship. From the subtle flavors enhanced by just a touch of wasabi or nikiri to the beautifully presented tamago that tastes as good as it looks, the detail in each dish is evident.
Professional local couple dining for a birthday celebration.
Overall, content with our experience. I would not go back or recommend. Bads: 1) Personal Touch - Our biggest disappointment was the lack of personal touch to the experience and costing well over $1000 with drinks for a couple to dine, we would consider this an experience. We noted in the reservations food allergies and that it was a birthday celebration - Neither was noted or acknowledged when we arrived. There are only 10 seats. It's an easy ask, and I say expected, to preview your guests before hand. Would it be too much of the Chef to greet your party by name? We went to a nice steak restaurant this last weekend with 20x the amount of seats that greeted the table by name - personal touch. 2) Price - We've had Omakase all over the city and this was the priciest so far. It wasn't worth the extra $150 for the more mainstream sittings around the city. 3) Service - Below average. We had to ask for our saki bottle to refill our drinks. Leaving for the bathroom at this price point I expect napkins to be refolded before my return. Goods: 1) The food was delicious. Great tempo of the meal. Good mixture of nigiri and Japanese small bites/dishes.
Shion 69 Leonard stands out as the premier sushiya in NYC.
Over my seven visits, I've been consistently impressed by Chef Shion Uino's technical expertise, his unique selection of Japanese seafood, and a comforting set of otsumami. Shion-san's pedigree and connections to suppliers in his hometown of Amakusa in the Kumamoto Prefecture give him a distinctive edge, allowing him to offer an unparalleled dining experience in the city. Before coming to the United States, Shion-san honed his skills under Takashi Saito at Sushi Saito in Tokyo, currently ranked as the number three sushi restaurant in the city. Eight years of rigorous training equipped him with a profound understanding of sushi-making, from meticulous fish selection to mastering the subtleties of flavor and texture. In 2017, Shion-san arrived in New York to helm the counter at Sushi Amane before moving to 69 Leonard to take over as Executive Chef. His expertise is widely recognized, and in November 2022, his mentor, Takashi Saito, acknowledged him as a qualified sushi professional, operating independently from the "Sushi Saito" Group. Dining at Shion always commences with a selection of seasonal otsumami. The iconic iconic sashimi plate, steamed managatsuo (harvestfish), an uni tasting, grilled tairagai (pen shell), signature kegani (hairy crab), and amadai (tilefish) are familiar staples. Depending on the season, Shion occasionally introduces variations, such as ikura, rich ankimo, or nodoguro when appropriate. The meal continues with a selection of nigiri, a handroll, miso soup, and the best, custardy tamago I've ever tasted. Typically, the meal spans about 2.5 hours and features roughly 18 courses. Among the nigiri, Shion's aji, uni, kohada, otoro, ika, nodoguro, anago, and ama ebi are consistently incredible. Shion excels at nigiri preparation and formation; the nigiri sink (or rather "dance") when he places them in front of the customer. His knife work is on display with his squid, as he intricately scores the neta to improve texture and flavor. While Shion is a reserved yet friendly character, he remains deeply engrossed in his craft throughout the meal. Some diners might miss the more interactive "dinner theater" experience offered at places like Noz or Yoshino. Additionally, while Shion's culinary offerings are top-notch, the ambiance and service could benefit from some refinement. The city's finest sushi restaurants boast warm hinoki wood counters and traditional fixtures, but 69 Leonard's counter is stone and feels cold. Furthermore, Shion's consistency is not always matched by the restaurant's service. The frequent change in servers and the unclear policies regarding add-ons and their pricing can be perplexing for diners. Shion Uino is an excellent sushi chef with extensive training, unparalleled sourcing expertise, and world-class craftsmanship. He specializes in utilizing rare, regional ingredients as well as elevating common ones through technique. Shion 69 Leonard caters to the serious sushi connoisseur who can appreciate the nuances of the menu. For a taste of traditional sushi in New York, Shion is a must-visit.
This place is incredible! The ambiance and service are
This place is incredible! The ambiance and service are understated and, honestly, not perfect for the price, but this helps to create an informal atmosphere among the eight people sitting at the counter and the chef. It also puts all of the focus on the fish, and this is some of the best fish I've ever had, from absolutely perfect squid to never-frozen shrimp from Hokkaido. Highly recommend!
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2 Ppl 5pm san Sabino res
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Answer from 🍑 @BraveCloth47 (05/05/2024 2:39 pm)
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By 👻 @EncouragedSchool12 (05/05/2024 2:51 pm)
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