Sushi Shin
Welcome to Sushi Shin, a Michelin-starred sushi bar located in Redwood City, CA. This intimate and upscale restaurant offers a unique dining experience with a focus on omakase, where Chef Jason and his attentive staff provide a personalized and memorable meal for each guest.
Known for its extensive menu and impeccable service, Sushi Shin offers a variety of Japanese dishes, including traditional nigiri, sashimi, and other delicacies. The menu changes seasonally, ensuring that guests always have a new and exciting culinary experience.
Customer favorites at Sushi Shin include the Hotaru ika, Katsuo, Ankimo, and Chawanmushi. Each dish is carefully crafted and beautifully presented, showcasing the highest quality and freshest ingredients.
With only 9 seats available, Sushi Shin provides an intimate and exclusive dining atmosphere, perfect for special occasions or a unique night out. The restaurant also offers private dining options for those looking for a more secluded experience.
If you're looking for a truly exceptional sushi experience in the Bay Area, Sushi Shin is the place to be. Prepare to be amazed by the flavors, textures, and overall dining experience that Sushi Shin has to offer.
Sushi Shin Menu
Location
Address: 312 Arguello St Redwood City, CA 94063
Phone: (650) 257-7858
Business info
- Takes ReservationsYes
- TakeoutNo
- Limited Vegetarian OptionsYes
- Wheelchair accessibleYes
- Accepts Credit CardsYes
- Accepts Apple PayYes
- Accepts Android PayNo
- Accepts CryptocurrencyNo
- Casual, Intimate, Romantic, Classy, UpscaleYes
- QuietYes
- Casual DressYes
- Offers CateringYes
- Good for DinnerYes
- Street ParkingYes
- Waiter ServiceYes
- Free Wi-FiYes
- Beer & Wine OnlyYes
- Asian-ownedYes
- Private DiningYes
- Gender-neutral restroomsYes
- Outdoor SeatingNo
- Happy HourNo
- Drive-ThruNo
- Dogs Not AllowedNo
- TVNo
- Heated Outdoor SeatingNo
- Covered Outdoor SeatingNo
- Bike ParkingNo
Last Reviews
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Author: Marilyn T.
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.
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Author: Tim Y.
Everything was excellent. Believe the hype. Thank you, Sushi Shin team for the wonderful experience!
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Author: YooBin K.
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
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Author: Lindsay L.
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.