Discussions - Sushi Shin Redwood City - Reserveringen te koop
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Sushi Shin Redwood City Reviews from The Last Year
It is an intimate experience with the chef serving only a
It is an intimate experience with the chef serving only a few customers at the same time frame, and the only waitress is his wife. Chef is very talkative and passionate chef, and the foods are great. Downside is that they don't use any app to manage reservations, so it is taken by phone calls.
With the location in Redwood City, this is the closest
With the location in Redwood City, this is the closest Michelin starred omakase place for us, but between COVID and young kids, it's taken us quite a while to get here. The current omakase is $230/person (standard) or $300/person (premium), booked on Tock. Of note, they now also have a $150 lunch omakase option if you want a similar experience for less money. Corkage is $50, and I like bubbles with my sushi, so we brought a bottle of champagne rather than doing sake. The space is intimate, with only 9 seats. 1. Hotaru ika: firefly squid with vinegar miso 2. Katsuo: cherrywood smoked, with wasabi and soy ginger scallion - loved the smoked katsuo 3. Ankimo: cooked in sweet soy sauce, a very generous portion 4. Baby aiyu: tempura style fresh water fish with matcha salt 5. Chawanmushi: with spring bamboo and Hokkaido uni - interesting texture with the bamboo contrasting with the smooth egg 6. Shirako: pan fried with chives and soy. Admittedly, I'm not a shirako fan and thought the season was over, but this pan fried version was actually one of the best preparations I've had 7. Sushi: - Ainame: fat greenling - an interesting piece! - Aji: salt cured horse mackerel with fresh ginger - Akame: Bluefin tuna, aged 1 week with soy marinade - Otoro - Kohada: cured with salt and vinegar - Hokkaido uni: with nori, a generous portion, super clean - Harry crab: from Hokkaido, a super generous portion, so sweet and fresh, served warm 8. Intermission: Soup of baby salt water eel 9. Anago: my favorite, served warm 10: Fatty tuna hand roll with radish - great texture and refreshing flavor from the radish to balance the richness of the tuna 11. Tamago 12. Sesame pudding: great black sesame flavor without overt black sesame seeds, served with warm decaffeinated Hojicha tea We had Chef Jason's full attention, and he had a very attentive staff making sure water and alcohol were filled, plates were set down properly, all surfaces were clean. I appreciate the intimate sushi bar experience (in my mind, all omakase should be sushi bar only). Sushi portions were quite generous, and the shari was done well. The team was great, and it's nice to have this caliber of sushi close to home.
Everything was excellent.
Believe the hype. Thank you, Sushi Shin team for the wonderful experience!
My boyfriend and I came for our one year anniversary and
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 season Has 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 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.
This is definitely our new local go to sushi! I don't have
This is definitely our new local go to sushi! I don't have to travel to Sand Francisco for good quality sushi anymore.
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!!
This 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.
It 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!
I 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 .
Where 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.
Second 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!
Our 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
We'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.
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By 🏃 @FamousRun55 (09/19/2024 5:56 pm)