Nishiazabu Sushi Shin

Sushi Shin Nishiazabu has been a favourite of mine for years, and it never disappoints. The chef is incredibly conscientious about his craft, ensuring every piece is prepared with precision and care. The quality of the ingredients shines through, and the experience is always refined yet welcoming. A true gem for sushi lovers who appreciate attention to detail and consistency.

To be honest, we chose this place to try omakase because they allow children to dine in and also fit in our trip schedule. So we give it a try. But we have to book a private room. So when we entered, the whole restaurant was separated into different rooms and because the hallway was very small, it felt quite unpleasant. The food was so so. The major upset was the rice. They put way too much vinegar, so the sour taste was too strong; most of the time, it overrided the taste of the sashimi on top. So after a few pieces, we tasted without the rice, and the sashimi were fresh and yummy, especially the urchin and the red shrimp. Although the waitress was nice and food were serving fast, I would not recommend anyone with children to come to this place. Firstly, the room is very small, and not easy for them to sit with that tatami setting. Secondly, the food choice for young children is really less. Either egg roll, deep fried shrimp roll, or cucumber roll. Thirdly, the steps to the toilet were really steep, quite dangerous to go in my opinion. Overall, the price is on the high side and to have this kind of quality you don't have to go for omakase just a regular sushi restaurant will do.

The place has two distinct themes: delicious fish and vinegar! The rice in their sushi has 2 types of vinegar giving it a very distinct subtle flavor. Their smaller plates and even their gari (pickled ginger) has an extremely strong flavor, making it an experience of extremes. The fish was amazing and well done! Totally worth going to taste for yourself! Service was great, as you would expect!

Had a pleasant lunch visiting this Michelin 1 star Omakase sushi restaurant. Amazing sushi and great service. Sushi chef was able to explain the meal in English, and the waitress was also very capable of speaking English. Fully deserve its Michelin 1 star rating.

Tiny Sushi restaurant just off the main road in Minato. Passionately crafted sushi served over a 8 seat counter and 2 tables. Edomae style sushi at its very best. The Chef and his assistant prepares the sushi over the counter with a back kitchen for other prep. Rice is perfectly cooked to my liking (which is slighter firmer than usual) and seasoned with an umami rich vinegar. The chefs selection of seafood is amazingly fresh for those that need to be and others are aged to perfection. Dining room is elegant and simple to steer your attention to the chefs showcasing their skill. Service is attentive and friendly, being non Japanese, the female manager paid particular attention to explain to us each sushi, where it’s from, how long it’s been aged etc. Small but nicely curated sake list featuring the chefs favorites. Definitely great value for money compared to many other places of this standard. Will definitely be back when I’m in Tokyo again. A huge thank you to the team that served us.

One of the most underrated sushi restaurants . Always consistent & solid Better yet it’s at an incredible price point that can’t be matched , specially at this quality Shin San isn’t talkative & doesn’t allow pictures of the counter as he feels it distracts him . However when he engages into light conversation he does so with class & kindness

Booked their lunch course with my partner. This place is known to have a michelin star. Food tasted nice but not out of the world. Service was attentive too. I believe freshness and proper hygiene standards should be a prerequisite. As such, I have to give this place the lowest rating because of food poisoning that happened to both of us on our very last day in Tokyo, which happened 2-3 hours right after consuming the food. Unfortunately, as a result, our 42k yen worth of lunch was completed rejected out of our digestive system, gone with plans before flying back. Eat at your own risk.

While we were staying at Shangri-la, concierge recommended us to visit. Professional chefs with great explanation, sake, warm hospitality and atmosphere. Superb!

My wife wanted sushi omakase for her birthday dinner in Tokyo. As the saying goes, "Happy wife, happy life", right? Without a local Japanese number, it is very hard but fortunately the Conrad hotel was able to get us a reservation at Sushi Shin! The meal did not start well because we made the cardinal sin with reservations in Japan by arriving very late. At most places, 5 minutes is enough for them to cancel the reservation but the Sushi Shin team was amazingly understanding and accommodating! The space is very cozy so we had a close up view of the sushi chefs as they prepared all of the items. We were behind the others at the sushi bar in terms of the omakase selections but the SS team made the whole experience enjoyable and not rushed! The sushi was great and they even had an English speaking person to provide explanations of each item. Given the extenuating circumstances, which were completely out fault, we had an amazing experience!

As I am writing this review I feel sick. This restaurant was so bad that I ran to the restroom to throw up after we were served razor clam sushi. Our first meal in Tokyo was ruined. We had to end our dinner half way through the omakase because we really couldn't take it anymore. We just asked for our uni and toro sushi and told them we were really full. Then we left in a heartbeat! One of the worst $500+ dinner we have ever had! The sashimi they served were all low quality inexpensive fish, I would say majority of three-dollar-sign Japanese restaurants in LA would be better than this place. Also, everyone who was sitting at the sushi counter was foreigner. The chef was right in front of me, I could see him making better sushi for customers that were sitting inside of the rooms who were Japanese. He would serve them with better parts of the fish, and would give them a lot more uni. I have never thrown up at a Japanese restaurant before, this was a terrible experience! This place was a ripe off.

Disclaimer: I sat with my partner in the alcove with a table, not the sushi counter, although I doubt that should make my review any less relevant. We were recommended Sushi Shin by our hotel concierge after having trouble making reservations to sushi places that we usually frequent in Tokyo due to the New Years holiday. After my meal here I have to say I'm very surprised this place has received a Michelin star. Having been to a select few Michelin-starred sushi restaurants in Tokyo, San Francisco, New York, and Los Angeles over the years e.g. Masa (3 stars), Sawada (2 stars), Ginza Onodera LA (2 stars), Sushi Yoshizumi (1 star), Omakase (1 star), Ju-Ni (1 star), Sushi Amane (1 star), I have to say the food from Sushi Shin does not live up to a star. The rice was dry and with a tough texture that almost seemed like it was undercooked. The fish in the nigiri was thick and poorly cut which would be ok if this was your corner sushi joint, but unacceptable for a restaurant supposedly of higher caliber. The only highlights were the appetizers which were well executed and the friendly wait staff. If the meal was $100 per person I would pass it off as another average middle tier sushi restaurant and probably would have never written this review. At a $300 per person price tag, however, I'm expecting excellence and I'm sorry to say that Sushi Shin falls flatly below that mark. P.S. If you're a sushi fan don't trust the hotel concierge for sushi restaurant recommendations. I would do some research on Tabelog (Japanese Yelp). Anything above a 4 is worth visiting (Sushi Shin had a 3.8 at the time this review was written).

The best meal I've had in my life. The staff greeted us very warmly. We were the first to seat and served promptly. Sushi 5+/5 Service 5/5 Atmosphere 4.5/5 The owner/chef was impressive to watch as he crafted his sushi. Really appreciated the love and effort he put into his work. All dishes were prepared excellently. Will definitely stop by again when I'm in town. Highly suggest you pay them a visit!

We came here for lunch on New Year's Eve, and even though it was a weekday right before a holiday season, I was still a bit surprised to see a full house (including the couple of side booths and rooms being occupied). The 11:30 AM was the first tasting available, and the door opened at that time sharp, and we got placed at our assigned seats at the corner of the sushi bar - a nice place to be seated and have full perspective on everything going on behind the sushi bar. Like many a nice sushi spot in Japan, it's a small space, with 9 or 10 total seats at a simple wooden counter. The servers were excellent in making sure we had beverages at all times - I don't think our cups of green tea ever made it below half-empty before being refilled - and aside from that, they helped serve some of the appetizer courses but otherwise were almost invisible. Unlike some other high-end sushi spots in Tokyo, where I have seen the chefs actively chat with customers, the chef here was largely focused on his craft. Given that many of the appetizers (and the sushi, naturally) were prepared on the fly, the chef and his apprentice were always quite busy. The meal started off with sashimi and a few interesting appetizers to kick off, and for the most part, the food delivered. Unfortunately, the first item - flounder sashimi - was a hint of what was to come intermittently on other items at the start and with the sushi - namely, that some of the fish wasn't of the freshest or best quality. The hirame (flounder) in both sashimi and sushi quality was a bit on the chewy side; the clam sashimi was extremely crunchy (it can be hard to discern if this is intentional or not, but having had excellent fresh clam sashimi elsewhere, methinks it's a matter of quality); and even the lean tuna sushi (along with the shad) were on the dry side, which hints of not being the freshest pieces. That said, there were definitely more excellent bites than not. My first encounter with shirako (termed 'white children', which is either unintentionally literal or very sly Japanese humor from who knows how long ago) was absolutely delicious in a light sauce served with scallions. The ikura wasn't the best I have had, but the flavor is quintessential of the quality in Japan - bold and full of flavor with each pop. The tilefish soup was excellent; even though the fish was a bit on the plainer side, the flavor it imparted into the soup was a light and perfect balance. As for the sushi, aside from the aforementioned misses, the vast majority was really good. The anago was probably the best - it is hard to remember how phenomenal the versions in Japan are prepared until you have it again. I really enjoyed the horse mackerel as well, which lacked the typical pungent smell of the ocean that can sometimes overtake the fish itself. The squid was smooth and creamy, while the uni was served with two different kinds (the usual kind that is orange, but paired with a very pale-colored version) that was quite good too. You can also request an extra piece at the end (which I imagine I was charged for), and I went with the uni - even though there were several good choices. In all, I would say that Sushi Shin was an enjoyable experience, even if it ran a bit long (by the time we had finished, it was almost 3 hours at the counter). However, for a Michelin-starred spot that charges an arm and a leg like all high-end sushi spots, I did feel that the inconsistencies in quality for a few pieces definitely marks the restaurant down a star in my book. I would say it's a 3.5-star experience overall, but I round up because I do think the execution was exceptional on a number of pieces, and it's quite possible that showing up for lunch on an off-day (Monday) during the holidays meant the freshest cuts were not as readily available. Given there are so many sushi joints to try in town, I would probably not come back right away, but it was still very solid overall.

We visited again this week after moving to the neighborhood a few weeks ago and opted for the counter this time around, seated front and center to Suzuki-san. It was a pleasure to interact with him throughout the evening. He's extremely focused and humble and went out of his way to make our evening pleasant despite the rude キャバ and her client seated next to us. Each dish was top-notch and enjoyable. Highlights of the evening were the sawara, se-toro (背トロ), and hotate. To address some of the reviews about different menus being served to different customers... that's expected at a true omakase restaurant. Last night, each dining group received a different menu -Japanese or not. Omakase is not the same unwritten menu for everyone. Rather it's permission to the chef to let him or her decide for you. The Japanese couple on our left opted to continue the tsumami course while we jumped right to nigiri after the standard tsumami course. They received several more cooked dishes that we did not get. The Japanese couple to our right only wanted the tsumami course with a few handpicked nigiri that were in season. We swapped out some of the standard nigiri offerings because we aren't huge clam fans. Others noticed we got something different and asked for it themselves. Suzuki-san happily obliged. At the end of any sushi meal, I always ask the chef "what haven't you served me yet?" There's always 5-6 options that he or she thought you wouldn't like or didn't fit with the flow of the meal. You're free to ask for them then though! It really comes down to familiarity with the chef and his or her style as well as your ability to communicate likes, dislikes, and preferences. It's definitely a give and take relationship though. Just don't be afraid to ask for what you want :)

Wasn't bad but really I don't think I'd recommend it. First, everything was good: buri, sawara, toro, uni, ebi. Second, there were mostly Japanese ppl at the bar, they all got sweet (raw) shrimp, we got cooked shrimp. Nobody asked me - I would never ask for cooked shrimp here...especially on the more expensive set. Also we got a razor clam, the Japanese folk got a different one. Clearly they westernize the menu for ppl who come in off of hotel reservations (which I get was maybe a thing a decade ago but not now, not here). I also think the more expensive set only has one substitution (read: not worth it). Finally, and this will sound totally strange, they gave us so much chutoro and otoro at this meal. You know, it's a fine fish but come on...literally there were 4 toro courses (seared, cooked, raw 2x). It's like they just didn't think about making the menu and I'm probably the only person on earth who complains about getting too much toro. Oh and the staff was very friendly and the chef totally silent. tl;dr just go somewhere else if you're gonna spend top dollar on sushi.

My husband and I left here confused, disappointed, and turned off. Some pointers, if you really want to eat here, just get the $200 option over the $250 because you won't know what the heck is going on since the chef will serve you differently depending on if you're Japanese. Not whether you got the $200 or $250. My husband and I got the $250. Three scenarios we encountered. 1. We initially thought that we and the table behind us got the $250 option because three other tables (2 being Japanese parties) got another type of sashimi. 2.A couple courses later, other than the two Japanese parties the three foreign parties got a different sashimi. So it didn't make sense to us who got the $250 and who didn't. We were even given poorer cuts of some fish. For example, we were all served medium fatty tuna. But the Japanese customers got better quality cuts while our fish was almost torn in pieces and falling apart. 3.At the end of the meal the two Japanese parties got a pickled burdock sushi served to them that was not offered to us. But we got the $250 so why wasn't that offered to us? We didn't see the Japanese parties talking to the chef to order it. Rather it was brought out from the kitchen as the meal was ending. Specifically rationed for a specific amount of people. I really do wish I could explain the experience here better. It wasn't constant differences in the meal that we saw but subtle differences that made us feel uncomfortable. We basically left with a bad taste in our mouth because of the racism we felt. The fish was fresh and the chef prepared everything well. But we will never go back and hope that no foreigner will experience the racism that we felt here.

Sushi was quite good. Service was also quite good. I do agree with the other review to go with the $200 option, local person sitting next to me got pretty much exactly the same items, couple of differences but nothing extraordinary. Solid choice.

Sushi as art. Sushi as a tasting experience. It doesn't get much better than this - the outlet has a Michelin Star for a reason.

The craziest and off-the-wall Edomae sushi you will ever have. Bite-after-bite, I kept thinking this is insane. Just the melding of flavors and textures of certain items that you would never think of. Well worth the 20,000Y pp. Each sake bottle has custom cups, which you get to pick! The alcohol is very reasonably priced and they have some whiskey and beer.