Sushi Shin Redwood City - Buy Reservations

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.

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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

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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.

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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.

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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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One of my fave Omakase places in the bay - with the perfect balance in both quality and experience overall. Small and perfectly intimate - with only 9 bar seats & a simple modern ambiance smacked right in downtown redwood city - def. much different inside than the exterior appearance overall. Reservations only with just two time slots every evening - highly suggest booking months in advance through Tock - as they just received their Michelin star recently they have been book out ahead since. My husband + in laws + I have been coming here long before that as recommended by a friend and the quality has always been consistent. Owned by a husband (the chef) and wife (server) - which are always super sweet and professional.Menu is set with Omakase option only (no a la carte) using delish fresh seafood at around $200/pp - each time I've come the dishes have changed a bit depending on the season and fresh fish/ingredients which is always a pleasant surprise. For both quantity and quality it's def. well worth! Also great variety of Sake and Beer as well, we usually opt for a nice chilled bottle of sake - the selection can range anywhere from a classic $40-80/bottle to their premium about $200-300/bottle. Since each Omakase experience will vary depending on seasonality and fresh selections - I will touch on a few of my favorites but please note it may differ overall. Some items do remain consistent as well which will be noted below.Unique dishes - Seaweed noodles and potato puree was such a unique and refreshing texture. Harry crab with innards sauce was super flavorful - the crab was also deconstructed in front of us which put on a great show! Abalone, cuttlefish, octopus, and squid have been provided different times with different techniques and flavors which were all tasty in its own way - my fave was the cuttlefish and octopus - the baby squid was my least fave due to texture. Also super unique was baby eels - which actually took on a noodle like taste and texture as you dip it with ponzu sauce - the taste was great although I wasn't a fan of the texture. One of my fave was the spotted shrimp which was juicy and sweet + also the UNI here has legit been the BEST I've ever had - we were given two different types of uni back to back to compare which was a fun experiment - one took on a sweeter but quick after taste and the other more briny and lingered on - both were fresh and delish!Nigiri dishes - all super fresh with different light sauces brushed on or toppings created a complementing profile to each unique fish. The chef had also cured and infused some fish as well for a little bit of a modern take to the flavors which have also been tasty. Some of my faves were Kampachi, Maguro, Cuttlefish, Salmon Belly, & OF COURSE Chu Toro and O Toro served nigiri style - while scallops always added the finishing touch either grilled whole or braised then wrapped in nori. The Mackerel was my least fave since I'm not a fan of skin - but my hubby/in laws loved it along with Unagi - which is not really my thing but others also loved. We've also had bonito sashimi that was cured which was a little more salty but super flavorful - this was tasty since I've only had bonito per dashi and or flakes. Usual dishes - Chawanmushi egg custard have always been perfect in texture and flavor here - we've had it lobster style, scallop, and crab - I think the best was def. lobster which had a smoky charred taste. Miso Soup was always consistently light and delish - usually prawn based and comes with a prawn head to suckle on as well, Tamago is served towards the end with the perfect texture and light flavor, & to end the meal - a delicate Japanese pudding is always served with a unique sweet sesame brown sugar topping which is just the perfect combo of creamy and sweet.

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It was amazing hearing about the facts of the seafood we ate. The staff were informative and attentive. My husband and I came here not for any occasion, but we have been trying to get in. Took months, but definitely worth it. We came out satisfied and full. Definitely come again.

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Really fresh and great taste. Definitely recommend here to friends.

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The TL;DR here is to make sure you take a picture of your supplement bill (wrong move not to ask for one) as they overwrote our tip for their own.Highly recommended on XHS (Xiao Hong Shu) by the lady. We both found Sushi Shin to be subpar compared to other sushi places such as Tancho. The food was very standard and lacked much experimentation for their star. We would hope, at the price point, for wowness but all we got was a very safe menu. The fish was also a tad more fatty for our taste, but it might fit your fare.Nothing out of the ordinary / intriguing and there is definitely an aura of "clubbiness" if you're Chinese. The service is very inconsistent and props to those who fit the chefs target populace as you'll be wined and dined. However, for the rest of us, very standard.

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Definitely worth the Michelin star. Nothing really fancy (no caviar, gold foil etc.), but all basic and traditional dishes made from high quality ingredients imported from Japan. Every dish is so tasty and fresh. It's a truly enjoyment of food.

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The service is beyond perfect, like it was genuine, and very attentive. The food was bomb, I had the Barg Kebob and my daughter had the black bun chicken burger sandwich, ..so good.Atmosphere was charming, and clean, music was cool, they had like combo of i think armenian and American music which was dope. Overall, im gonna go back cause its just a really nice place. Prices..i feel are super fair based on what they giving you and the service.

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The Food is very upscale and impressive. I very like the Ankimo, Akami, Mexican Uni and the Canadian shrimp!! The sesame tofu with black sugar is very tasty, nice ending for the omakase menu.

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Sushi shin is a very small and unassuming sushi bar nestled next to Orenchi Ramen. While it doesn't have much capacity inside, it definitely adds to the charm of the overall dining experience. Coming here with our group of 8, we basically took over the later seating. While the service was very warm and attentive, we found it fun and interactive as well, with the chef explaining all he was serving us personally while the server provided us plenty of great sake recommendations. The food was especially memorable. One of the first items out after the palate cleanser was the ankimo. I don't recall ever having such a delicious version of this dish. It was extremely refined compared to most ankimo you'd find. From there things only got better. I was especially glad when the chef served chu-toro, my favorite of the fattier fish offerings. Along with the sake I have to say the evening was beyond my expectations. The restaurant has since gained a Michelin star and of course earned the right to bolster prices, but even so this has been one of the few "well worth" it dining experiences I've had lately. It will be hard not to come here with a group given the experience I had but I'd come here with a date or heck even alone. You're bound to waddle away full of delicious sushi and buzzed.

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Rip off and pretentious service, bland taste, boring sushi chef.

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We have been there now 2 times and ordered once delivery during Covid lockdown. There's not much to say beyond that if you're looking for an authentic Japanese experience, with unbelievable seasonable taste that is catered to the occasion with incredible attention to detail, family style welcome with every possible gesture to make you comfortable, phenomenal quality of every piece delivered to you, unforgettable new things that you most likely have never experienced before and an astonishing premium selection of sake, then this is the place for you. A place you won't forget! Oh and there's only 8 spots in the restaurant so be quick to book!

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