Sushi Shin Redwood City Yelp Reviews - Sushi Shin Redwood City - Kaufe eine Reservierung
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Sushi Shin Redwood City Yelp Reviews
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42 Reviews
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If I could give 10 stars, I would, if I could give 20, I
If I could give 10 stars, I would, if I could give 20, I would too. This is a well-deserved, one star, Michelin, restaurant. Jason and Betsy, the host and master chef couple of Sushi Shin run the show with passion and love! Just by watching Jason preparing the food, and listening to his explanation of the origin of the materials of each dish, oh my, the restaurant becomes a sanctuary of Japanese cuisine. Everything is so uniquely and beautifully crafted. The layer, the texture, and the waves of aftertastes of each dish is an adventure of its own. The order of the appetizers, soup, tea dishes are also well-designed. Sharing this exclusive experience with another 11 guests is like attending a masterclass of Japanese Cuisine. Of course, the customer service is so good. Their friendliness and personal care makes you feel like a royalty, yet very homie as well. Oh yeah, remember to check the restroom. A very classic Japanese experience as well. We've been there twice. Highly recommend!!
Be the first to ReplyThis meal was exquisite.
Chef and the staff go out of their way to make this entire experience perfect in every way. The food was indescribable, as you would have to taste each morsel to understand the care and love that goes into his preparing it. I will say the Japanese sardine actually brought tears to my eyes for the absolute delectability of the taste. They do not skip a beat to be sure your green tea is full, the sake keeps flowing, the courses come out with ease and are each so diverse. My son and I hold it at the top of our sushi experiences.
Be the first to ReplyIt was worth all of the hype!!!! Chef Jason, Simon and team
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!
Be the first to ReplyI have had a really experience dining here .
The food is full of surprise , and the chef well explained to me each different fish . I feel learning about the eating sushi in a art way. I enjoy my thanksgiving dinner here so much. I highly recommend this place .
Be the first to ReplyWhere do I even begin? It took me two months to get
Where do I even begin? It took me two months to get reservations here and after leaving I can see why it was so hard to snatch a reservation time. Sushi Shin is one of the most traditional omakase experience that I have ever been too. With only 8 seats available, that is another reason why slots are very limited when trying to get a reservation. When doors were open, and we walked in , they ask for our names and have already assigned us a seat. They come around taking your coats and bags and placing it behind you so that your stuff is not in the way. Chef Jason then came out and introduced himself and he was a bit shy at first. Every fish that was brought out, Chef Jason would give us information on where it came from and how he would prep and serve it. His sous-chef was also by his side helping him out. As we were getting later into the night, that was when you can see Chef Jason loosen up and was cracking jokes. Every dish that he brought out, I would take a bite, and I could not hold in my thoughts and would let out a loud "wowwwww" and he would respond "I like to hear that!" Don't be afraid to let the chef know that his food is amazing! Whenever I would get up to use the bathroom, I come back and see my area was wiped clean and my napkins were folded neatly for me. The customer service was superior, the food and presentation was delivered immaculately, the ambiance and the group was people that came that night made the experience unforgettable. For the price point , it's definitely one of the priciest omakase in the bay but I say it is so freaking worth it.
Be the first to ReplyOur first Michelin omakase and it was an amazing one! The
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
Be the first to ReplySecond time visit, what has not changed is the unique
Second time visit, what has not changed is the unique atmosphere to enjoy the heart and skill of a great chef (Jason) through 22 courses of delicious dishes. What makes Sushi Shin really stands out for me is the details: quality of food, presentation, service, and the care for his customers from a chef with both heart and skill. Will definitely come back again!
Be the first to ReplyWe've been going to sushi shin for a few years now.
Jason (the chef) is friendly and his staff are very attentive. The small restaurant fits 8-9 people max and have two seatings a night. The food never disappoints and the sake selection is usually really good. Price has gone up with the Michelin star; generally food is $300 with sake, tax and tip coming to $500/person. I always look forward to the next visit and for special occasions.
Be the first to ReplyRedwood city is lucky to have such a good omakase place.
Top 2 places for omakase in the entire bay area. Sake list is very long and can purchase by glass. 上海之光.
Be the first to ReplyWhere to begin.
.. the whole experience was just absolutely incredible. As expected, the food was delicious, but the highlight of sushi shin has to be the chef and the staff. I was here celebrating my birthday and I was definitely not disappointed. The chef was extremely friendly towards all the guests and was happy to answer any questions about his dishes. The staff was very professional and knowledgeable. By far, the best sushi restaurant around!
Be the first to ReplyWow! 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!
Be the first to ReplyA cozy, curated experience that is sure to leave your
A cozy, curated experience that is sure to leave your stomach full but your mind/heart wanting more. I came here for my husband's birthday. We had never been to a Michelin star restaurant so this was a luxury/novelty experience for us. I've been to several omakase restaurants before, but this one stands out above all the rest. The chef is friendly, knowledgeable, skilled, yet humble. The restaurant is small, simple, and to-the-point. No fancy decorations or distractions, which allowed me to focus on the chef and his food. It was like watching an artist at work -- his craft was remarkable. There was a great variety of appetizers, fish, and dessert which were unlike foods I've eaten before. Everything was clearly high quality. I highly recommend this place to everyone!
Be the first to Reply3 stars due to lackluster service.
We were 10 min late to our reservations since our babysitter didn't arrive at our house on time and we tried calling to inform the restaurant but to no avail. The good news is my friends arrived on time and told the chef when they arrived. The chef, Jason, just seemed annoyed, despite apologizing, but I mean, we tried to get there on time, but we're reliant on sitters, so try to have some empathy. Jason just came off as unfriendly and arrogant during our dinner. When the server asked if we would like to order any supplements towards the end of the meal, Jason scolded him for asking us since he couldn't give us any supplements because we were a tad late despite catching up with everyone. He wanted to get us out for the next group. Mind you, the group next to us finished their meal at the same time, and they were able to order the extra supplements. Mannerisms were off and you wouldn't experience this from a Japanese sushi chef.The food was solid, but I won't return as a regular after this experience. Maybe it was an off night for him, but for the price, this wasn't the service I would expect from a Michelin-star restaurant.
Be the first to ReplyAll I can say is Chef Jason is a wizard.
Every dish was amazing, and he explained every dish. He runs the place with his wife, who acts as the front of house and clears your plates etc. She is easily 10x friendlier and more attentive than the best servers at most restaurants. If money grew on trees, I would eat here every week.
Be the first to Reply4.5 stars. Good price point (relative to inflation)I
4.5 stars. Good price point (relative to inflation)I enjoyed that they have a good variety of unique fishes. A few of my favorites were the sperm, lobster custard, and they use Santa Barbara uni!! Last but nit least, their monkfish liver was very clean and creamy.Would come back in spring or summer to try the different seasonal fishes available at that time.
Be the first to ReplyThis is my new favorite restaurant! I had such fun dining
This is my new favorite restaurant! I had such fun dining with sushi Shin ! They offers 24 courses omakase! The highlights are: super super fresh ! Rare expensive high quality fish ! Bigger portion! Yummy of course ! Nice chef and service ! I will definitely come back !
Be the first to ReplyOmakase Chronicles [SF Peninsula]Act 3Reservation
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.
Be the first to ReplySuch a wonderful meal tonight celebrating an early birthday.
Intimate setting--only 9 tonight around the sushi counter. The omakase started with several starters, with the shirako as the stand out for me since I've never tried before. The sweet creaminess was perfectly complemented by the tangy and refreshing yuzu sauce. The BF preferred the ankimo, which was also quite decadent. The nigiris that followed were all delightful -- special shout out to the perfect shari -- but I especially enjoyed the chutoro, the amai ebi, sanma and Hokkaido bafun uni. Service was welcoming and the chef super friendly. Can't wait for a return visit!
Be the first to ReplyTiny restaurant of only nine seats, we've been trying for a
Tiny restaurant of only nine seats, we've been trying for a reservation for months on Tock and couldn't find it unless we were willing to go alone. Overall enjoyed the meal except that the sushi was a bit too mildly flavored for my palate. That said the non sushi dishes were very strong, and the service was very personable as well. The sake selection was a good size and we appreciated that we could order by the glass, carafe, and bottle, and they were generous in allowing us to taste a couple to decide.Our meal consisted of:- Japanese hairy crab from Hokkaido . Bought live, then steamed with a light soy dressing. Served cold. A great start!- Cuttlefish smelt from Hokkaido with ponzu sauce, chives, and grated daikon. Served cold. This is a more unusual dish and the sauce made it a lot tastier than other places. May still be a bit weird for folks but I didn't mind - Grilled unagi from Shizuoka . One piece was served with sea salt and kudashi juice. The second piece was served with Yuzu kosho. Served hot, lovely a crispy char. Really enjoyed this- Ankimo from Hokkaido. Boiled and then marinated in sauce overnight. Super creamy and the sauce was the perfect accompaniment. Best ankimo I've had- Marinated ikura over rice with soy sauce and grated yuzu peel. Marination on the ikura was a bit light and the ikura itself quite mild While the chef (one for all 9 of us) prepped the sushi, we were served: - Lobster chawan mushi. Good sized lobster piece on top and in the silky custard. Simple prep showing the clean ingredients - Japanese rice syrup with mountain yam and ginger. Served cold. Like a palate cleanser , but with a strange stringy texture which I didn't quite know what it wasFinally the sushi, served one by one with a light touch of soy and wasabi (fresh grated):- Ao Dai (blue snapper)- Amaebi (sweet shrimp) from Hokkaido - Chutoro. Liked how he gave a good sized piece - Katsuo - Japanese bonito. Marinated in soy sauce- Ohada - gizzard shad. Salt and vinegar cure - Saba - pike mackerel with ginger and chives. By this time I was feeling a bit disappointed with the sushi - while excellent quality, I wish there was a bit more cure / salt to bring out the flavors more, and the wasabi flavor could not be detected, so I asked for extra wasabi which was better- Akagai- blood clam- Hokkaido uni. Yummy but served a little too cold- Slow poached scallop with soy and mirin. This was a new to me dish, very interesting as it was cooked over low heat so not as soft as raw scallop The sushi was then concluded, and we finished with:- Matsutake mushroom soup. Extremely light broth (maybe a tad too light for me) to highlight the mushroom. - Kanpyo (marinated dried gourd) in a hand roll . Never had this in a sushi / hand roll before and really enjoyed it - Tamago but soaked with dashi so a bit wetter than usual, which was a nice change- White Sesame pudding with black sugar. Served with hojicha tea. Delicious!Sushi Shin would be a great choice for someone who likes very mild, clean sushi but personally I felt that the fish flavors were a bit too subtle for the first few ones. I've been to several Michelin starred sushi restaurants before and haven't had this problem before, but I can see how it's a matter of taste.
Be the first to ReplyWe came here back in May for my wife's birthday.
Originally I wasn't able to get a reservation here, but a spot opened up leading up to the special day. The restaurant holds about 9 people and it's a pretty intimate omakase experience. Our dinner took a total of about 2.5-3 hours and it was one of the best omakase experiences we've had. Highly recommend!
Be the first to ReplyVisited recently (July 2022) for my friend's birthday.
We were fortunate to be able to get reservations for 5 people at the first seating. Two of our party happened to dine here previously and was able to coordinate a reservation as typically it is very difficult for 5 people. I'm glad I came with my friends who had come before as I would have walked right past the storefront. We were greeted warmly and the server offered to take our jackets and purses. Once seated we browsed the sake menu and could not decide. The chef allowed for us to sample and gave recommendations as well. For a sake newbie I enjoyed them all. I also got a second glass of a different sake mid-meal via the recommendation of the server as well.This was the most informative omakase I have been to as the chef explained to us in Chinese and English about the fish, the preparation, and also some general info about when to enjoy what kinds of fish. We were spoiled with 2 different preparations of uni and an optional add-on to a third type. I would have to say the two bites of uni with rice and seaweed were my top 2 bites. The other 3 of the top 5 would probably be the otoro with truffle salt, the blackmouth sea perch, and the scallop or abalone. this is one of the omakase where I actually left feeling full. I remember mid-meal sending a message to a friend saying I think we were on the tail end to be pleasantly surprised with about 10 more items. Went home and messaged some other friends to let them know to bookmark Sushi Shin! Sushi Shin provided a fun, informative, and delicious meal to end my summer.
Be the first to ReplyThe title picture right now (sure it will change) is the
The title picture right now (sure it will change) is the iwashi maki using kombu instead of seaweed. It was good up until the kombu was just too rough to break down. Perhaps it was a bit too thick. Nonetheless, the silver skin fish prep work is there. Entire omakase I felt was very standard fare. Chef Jason's wife spoke cantonese which was great since the whole crowd spoke mandarin all night. First time in a omakase place where the entire room was chinese! Not really up to the level of Yoshizumi but then again who is. To be fair, it's hard to be creative while using traditional (modern here I guess) methods and simple ingredients.tip: always share your byob
Be the first to ReplyThis place was absolutely amazing.
Firstly it's in Redwood City, so as a peninsula native I was pretty stoked to hear about a Japanese cuisine peninsula establishment getting a Michelin Star since Sushi Yoshizumi.Jason and Betsy (sorry if I got the names wrong) are a married couple running this restaurant. Very kind people, Betsy was an absolute sweetheart.I wish I recalled the sakes I had, but they were all amazing. If I had one suggestion and tiniest of criticism, I'd say they should do sake pairings, but that's just my opinion. Their selection is great and they'll provide recommendations based on your communicated preference.All the pieces were great and beautifully prepared. TWO uni pieces were included which was awesome.You can book your reservation on Tock, just know that it's a 9-person bar, so space is limited with 2 dining windows (5pm and 8pm, I believe).All in all this is an amazing restaurant and I highly recommend. Thank you Sushin Shin for the birthday presented dessert as well, very nice personal touch that was greatly appreciated.
Be the first to ReplyThis place costs a lot.
A lot a lot. So if you're not looking to get a top-of-the-line experience, you may not see the value.If you're down for the cost, though, the value is clear. One of my dining companions isn't a big sushi eater, was nervous about eating unusual things, and proudly proclaimed afterwards that it was the best sushi she's ever had.And that's what this place is great at. I think if you have any interest in sushi but aren't sure what top-level sushi is like, this place can be a great way to set that bar.I can't remember every piece of sushi I had, nor individual tasting notes, but I will say everything was exceptional. I have not had better sushi in the US. Granted, there are some spots in NYC I'd like to try, but given my mostly Bay Area experience, I can't remember having sushi like this before. Also granted, I haven't paid this much for sushi before either.I came with 2 other companions, and we had a glass of sake each. Or a bottle of one of their cheaper sakes, I forget. They have a small list of sakes available, and they are happy to make recommendations. I suppose someone who knows about sake would call the list "curated", however I can barely tell hot vs cold so I'll just say I thought the sake tasted good.The meal took a decent amount of time, and everyone at the seating gets their piece in the same order, at relatively the same time. Some pieces can't be prepared en masse and the chef will serve it in batches. Regardless, it's fine. Each piece is artistic and amazing tasting. There were some classics like tuna, and some oddball ones that I hadn't heard of. But the quality was consistently excellent.After the meal a dessert is shared, then you settle up and leave (they take credit cards). I was in the first seating of the night, so I assume they clean and prep for the next one after that.The interior of the restaurant really does feel like Japan, aside from the height of the ceiling. They could fit an entire extra floor in, which isn't something you'd see often as omakase-only sushi spots tend to be more intimate.All the things you touch, from the chairs to the chopsticks, are beautiful and feel nice. They really did a great job transforming a spot in downtown Redwood City into a Japanese getaway.Speaking of the location, parking is not good. It's on a busy-ish street, with little street parking, and parking structures are blocks away.Overall, if you want to have an excellent, spendy time experiencing awesome sushi, then you should make the trip here.
Be the first to ReplyCame here for my boyfriend's birthday.
The experience was top notch! They made their guests feel so welcome and took the time to explain each dish to us. I came in thinking I wouldn't be full, but daaang I was stuffed at the end. This omakase did cost me an arm and a leg for 2 people, but definitely something to try at least once!
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