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Sushi Sho Honolulu Tripadvisor Reviews
Latest Reviews On Tripadvisor
9 Reviews
0 Replys |
What an amazing experience!
Wow! We came here for my 40th Birthday dinner and it was incredible. The service was outstanding and every single dish was just perfection. I didn’t want the night to end. The ambiance was perfect and you were made to feel special. When back in Hawaii we will definitely be going here again!
Be the first to ReplyTakeout - avoid
*Takeout Review* We unfortunately could not get reservations, but were very excited that takeout was an option. Until dinner. I truly wish we could concur with other reviewers. 5 avid sushi goers. All adventurous. None of us enjoyed the box or the roll. We love raw fish, but the box felt like left over scraps piled on top of rice. I appreciate the history of the technique - we simply did not find it appetizing. The roll was large with a good amount of rice. Too much. The combo with the fish was an extraordinarily bland bite. Might have been just a bland bit on its own but after the box, it was almost impossible to eat. Several bites out of the box. Curious looks. A drink of champagne to help. Another bite or two. One slice of the roll. Chopsticks down. We could not finish eating. 75% of the box left and nearly all of the roll. I am sure that the in restaurant experience is extraordinary, but the takeout is not.
Be the first to ReplyThe Perfect Dinner
The Perfect Dinner, I dont know how else I could describe it! It was such an incredible experience, from the service, to the ambience, to the food. 30+ courses, one more incredible than the previous one. We got to try puffer fish, monk fish liver, chu toro, o toro, and many other delicacies An authentic, Michelin starred level, Japanese Sushi Dinner
Be the first to ReplyGreat spot for a quick dinner
On our trip to Oahu, we stopped here. Very easy spot, where we put our name on the list and then grabbed a drink around the corner. Good variety of sushi offerings, mostly targeted at American tourists with great service.
Be the first to ReplyExquisite, luxurious, tasty af
I see why you can’t video the experience because Sushi Sho must be experienced in the moment. From the freshness of the fish to the precision in the cut, there is no detail missed. It’s worth every penny. We paired our omasake experience with the 4 pair sake and it was just enough, anything more I may not have made it back to my room - would’ve just slept there - it’s that comfy and relaxing of an environment.
Be the first to ReplyFrustrating experience / arrogant chef
Disappointing and frustrating dinner experience to say the least. We went for a birthday celebration and ordered 2 glasses of champagne. They came in wet glasses (as if just washed but not dried) and was served lukewarm. We overlooked this point hoping to enjoy the rest of the meal. However, Chef Nakazawa seemed more interested in chatting CONSTANTLY with the Japanese guest beside us, serving us last and letting our fish just rest either under the bright shining lights or even on his palm. This resulted in the sushi rice breaking off/ too much wasabi, which I’m sure wouldn’t have resulted had he paid attention instead of chatting away. Once he did serve us our pieces, there was sometimes no introduction whatsoever and he would simply place the sushi and walk away. I am perfectly fine with chefs chatting with guests but not at the expense of other customers who are paying the exact same $300 meal. We expressed our frustration to the wait staff and the female sous chef, who tried to remediate the situation but even so, the chef never apologised nor even acknowledged us after - only to parade around the extra dishes at the end, which you had to pay more for (no thank you!!) Just an additional point, there were 1-2 fruit flies circling around for the entire meal which was very offputting. We appreciated the wait staff and female sous chef, so no complaints about them. For those reading this review, if you are used to the impeccable service in top sushi-yas in Japan, prepare to be disappointed. The fish was fresh but not enough to overlook the poor service and arrogant chef.
Be the first to ReplyLike a 2* Sushi bar in Tokyo
My husband and I dined at Sushi Sho on the Sunday before Christmas for the last night of our weeklong stay at the Ritz-Carlton Residences. Wow, was it worth the wait. Having dined at several Tokyo sushi bars in 2018, including 3* Yoshitake and 2* Sawada, not to mention dining last at Los Angeles’s 2* Ginza Onodera in Dec. 2019 and several times since at 1* Hanare Sushi in Costa Mesa, CA, near us, we know well a top quality sushi experience when we see one. This was worthy of 2* for sure. The only miss for then dinner was their forgetting to give us our 4th sake for the agreed on $60 sake offering. Otherwise, it was pretty much a flawless experience. We don’t love Honolulu, but we loved Sushi Sho. Kudos.
Be the first to ReplyTheir food quality is questionable
We wanted to try this restaurant for very long time but we can never get reservation, so to just try their food, we decided to order their takeout menu ‘Barazushi’. We went to pick them up at 4:30 pm and immediately went back to the hotel to try but the first thing we all noticed was that it smelled very fishy. We weren’t sure which fish was bad but figured that it was their zukemaguro so we removed it and ate the rest. For a $40 + tax + tip, we expected better and regret even ordering there. Glad to find out before we got the reservation at the restaurant as we would have wasted $300 for the same experience. We are totally disappointed.
とっても楽しみにしていたばら寿司のテイクアウトが魚臭くて残念でした。
Amazing Omakase from a Master
We had the good luck to be at the 5 pm seating for Sushi Sho (すし匠), on the 7th floor of the Ritz Carlton in Waikiki on 3/18/21.
Although appearing to be a meal, it was much more – an amazing display culinary artistry.
We were lucky enough to have Master Nakazawa in front of us, preparing his delicacies with ingredients from around the Pacific, and could admire the graceful motions of his knife and hands as he prepared his delicacies. Although he spoke in Japanese, the wait staff were constantly present to translate and explain the ingredients.
The Omakase (お任せ) style means “I trust you”, or as we might say, “chef’s choice”, so you sit and receive whatever the chef wants to make in front of you. They do ask about allergies and prohibitions, and they were gracious to accommodate those requests, but mostly you relax and enjoy the next surprise of taste and texture to come your way.
And come they did – clams from Washington, Hawaiian bonito with Maui onion, steamed Kona Abalone, Okinawa needlefish, sea urchins from both Santa Barbara and also Hokkaido, Japanese octopus (tako), Vancouver Dungeness crab, baby squids, kinmedai skin nigiri, and several variations of tuna, including, at the end, ōtoro (special tuna belly).
In total, we had over 30 items to enjoy, followed by 3 desserts, for an exquisite experience that lasted over 3 hours.
The style is “Edomae” (戸江前) which is the more historical, pre-refrigeration style of preparing and preserving fish by fermenting or pickling with vinegar. That means things like rice soaked in seaweed for days, pickled watermelon as a garnish, and a complex fugue of flavors that is quite surprising in such a small bite of food. Each one is to be explored, savored and enjoyed, not just swallowed.
There is real artistry in the sequence as well. Not just nigiri after nigiri, but soft, then crunchy, then bright, then heavy, a back-and-forth of textures and flavors that complement each other wonderfully. And there is always a small bowl of cubed heart-of-palm by your side, to clear the palette between dishes.
I ordered the flights of sake to match, and so got to sample 5 different bottles that paired with the various dishes. There were differences in the flavors, but I’m not enough of a sake drinker to recognize all the subtleties. However, all were really good. The sake flight also included a final Shochu from Hawaii, made exclusively on the North Shore of Oahu for Sushi Sho.
There are only 10 seats at the sushi bar, so reservations are essential. With the pandemic, reservations have become more available; I made ours once we knew the dates of our trip (1 month in advance). Baseline price is $300 per seat, with a few of the items (like ōtoro) costing extra, and the sake flight also extra. That sounds high, but if you just want to stuff yourself with calories, Cheesecake Factory is just down the street. However, if you want to witness a performance of culinary art by a living master, the price is a bargain.
Note: COVID protocols were rigorously followed; all chefs and staff were constantly masked. Movable plexiglass barriers were set up to partition the different groups from each other, while allowing conversation and sharing within groups to be unimpeded.