Shun

Service was on point. Sommelier was awesome and suggested some great wines for our meal. Servers were very friendly and for a very upscale restaurant they didn’t make it feel stuffy and old. We did the Chef’s Tasting and everything was delicious. Surprising highlights were the bread courses!

Came here on my birthday and absolutely love the ambience of the restaurant. Tables are spread out and spacious. One of the fewer place that offer sparking water at no extra charge and the have a stand for the carafe for every table. We ordered the tasting menu and everything is delicious. Will definitely come back on special occasions.

I had the pleasure of dining at this beautiful restaurant by L'Aterlier veteran Alain Verzeroli. He was in the house and spoke with a guest who seemed to be someone he knew. The space is very elegant, tastefully designed, with generous tables and comfortable seating. Although one do not see here the theatrics of dishes being put together in front of you as you would at L'Atelier, the optics of them showed the same level of attention nonetheless. We both order the three courses dinner. For appetizers, we had the sea urchin custard (lobster bisque with sea urchin custard and flannel emulsion on top, as explained by the wait staff), and scallop crudo. The sea urchin custard is a fine balance of flavors and complexity, yet light and refreshing. The crudo had beats and radish that, in my opinion, overpowered the delicate flavor of the scallop. The mains were Duck L'Orange, and Lobster with Lemongrass. Both were made to perfection. Desserts were Passion Fruit Vacherin, and Strawberry Sudachi. If you find the presentations exquisite, their flavors are ten times the indulgence. The only surprise was that we were not expecting dinner there would take that long. We were sat at 6:45, the first course came at 7:30, the second course at 8:10. The wait between courses was a tad long, although rounds of bread were offered in between. When the main courses were served, we requested a couple of side plates so that we could sample each other's dishes. It took 10 minutes to get the side plates. By then, our main courses ware losing their warmth. After the main courses, we let the wait staff know that we had to leave shortly and we'd skip the dessert if it'd take as long as the first and second courses. After a pre-dessert which we chucked down within a minute to speed up the real desserts which were served at 8:50p. My guest politely tasted the strawberry sudachi and had to leave. May be it was our expectation, or may be it was a slack in the kitchen and service. Or both. I'm not 100% sure. But it was unfortunate that our experience had a nice start but ended with more anxiety than leisure.

Came here on Friday night Lovely elegant restaurant, I like their light is not too dark, so I can still see what am I eating. Service was great, very friendly. We decide to go with 4 course $165 -King crab: lovely plating, the king crab is very fresh. It like sushi roll. But instead of rice. You roll your king crab with daikon. -Sea urchin custard: full of uni flavor!! Love it so much. -lobster: well cooked, juicy , tender lobster. -Icelandic cod: taste of the sea, everything balance so well. The rice cracker went well with cod. -Shun's Long Island Duck: very tender, and the figs cassis made the duck even pop out. Really lovely dishes -Wagyu ribcap: soft, tender, awesome flavor. I like the surface was grill so well and taste but crispy with seasoning . -Chestnut mint blanc: season dessert. Very creamy chestnut paste. Not too sweet at all. -Apple & gingerbreas stone: what a dessert! beautiful butterfly on the stone. White chocolate outside with gingerbread and cranberry sauce inside. Lovely! We really enjoy our dinner tonight at Shun. All the waiter was so friendly. And all the dishes was fantastic. Definitely coming back in the future!

Beautiful decor, soft lighting accompanied with spectacular service. I had the 4 course meal and my partner had the 3 course which sounds small but you’re served an amuse bouche and other small palate cleaners throughout the evening along with some bread. Appetizers: Sautéed squid, zucchini flower and beans Spelt risotto, summer squash, argan oil Main entree: Icelandic cod, dassai sake, caviar cream sauce Shun’s Long Island duck l’orange Grilled Wagyu ribcap Dessert: Yin Yo Leaves Strawberry sudachi stone The inbetweens: Watermelon soup Melon and cucumber salad Bread Chocolate Each dish was beautiful presented and the taste was even better than it looked. Well seasoned, nicely portioned and just an amazing blend of ingredients and flavors. My favorite was they grilled wagyu. So tender and perfectly cooked.

Sat upstairs at the bar, Luis the bartender was super sweet and made me a delicious tequila cocktail that was spot on! Try the ham sandwich, the bread and taste will not disappoint!

Absolutely perfect service. Great food and wine pairings. Loved it start to finish.

Went to this place when it just opened in 2019. I don’t really remember how good is the dishes (maybe it’s not impressive enough?) but the dessert are like art pieces.

Came here on Friday night Lovely elegant restaurant, I like their light is not too dark, so I can still see what am I eating. Service was great, very friendly. We decide to go with 4 course $165 -King crab: lovely plating, the king crab is very fresh. It like sushi roll. But instead of rice. You roll your king crab with daikon. -Sea urchin custard: full of uni flavor!! Love it so much. -lobster: well cooked, juicy , tender lobster. -Icelandic cod: taste of the sea, everything balance so well. The rice cracker went well with cod. -Shun's Long Island Duck: very tender, and the figs cassis made the duck even pop out. Really lovely dishes -Wagyu ribcap: soft, tender, awesome flavor. I like the surface was grill so well and taste but crispy with seasoning . -Chestnut mint blanc: season dessert. Very creamy chestnut paste. Not too sweet at all. -Apple & gingerbreas stone: what a dessert! beautiful butterfly on the stone. White chocolate outside with gingerbread and cranberry sauce inside. Lovely! We really enjoy our dinner tonight at Shun. All the waiter was so friendly. And all the dishes was fantastic. Definitely coming back in the future!i

Superb food, service and convenient location. If you're looking for a special experience without feeling super pretentious then Shun is the spot. Where the bones of the restaurant's space is lacking, it is all made up for through the execution of the food. Clean, simple with a touch of a twist. My husband and I visited for our 10 year anniversary and though the photos make it seem like you'll need to grab some burgers after, we left with full and happy bellies. The photos don't do it justice. We went for the 4 course option and it did not disappoint. My favorite was a toss up between the Icelandic cod and the wagyu. Both were perfectly executed in flavor, and loved the added texture to each. Do head over if you're looking for a special meal for a special day. PROS: Variety, flavor, creativity, personal touches for our anniversary, impeccable service Cons: The actual space left much to be desired, the walls were a bit office like if you weren't facing the open kitchen. There were some seats that were more redeeming.

Warning: Rating for the bar only. The cocktail Bar at Shun exudes elegance and you feel transported the moment you enter. Modern, clean, Art Deco-inspired. You can take a seat at the tables or plant yourself at the beautiful bar. The vibe just begs for you to order a classic cocktail. On this night, I was greeted by a more tenured bartender, as well as a guy who was just starting his second night. While he was new at this bar, he was obviously very experienced. The combination of his polite chatter, his recommendations from the menu, his skill while constructing the drinks and his overall hospitality was excellent. The cocktail, perfect. I would highly recommend this bar for an excellent, sophisticated cocktail.

Shun is an amazing gourmet French restaurant with an Asian flair. The space, cocktails and the service are as excellent as the food itself. Chef Alain Verzeroli is Michelin-starred and Shun will likely merit a star or two when the 2021 NY Michelin Guide is published later this year. As amazing as the food is, the bread, cheese and desserts are equally delicious. Shun is a Wow restaurant that is terrific for special occasions, but great for Tuesday night too!

A cute addition to the city's fine dinning series. French cuisine with a blend of Japanese elements. My boyfriend and I visited Shun last month for a little thanksgiving celebration, and we really enjoyed the night. It's not difficult to get a reservation (at least for now) compared to other popular places in the city. We were seated right towards the open kitchen, and the chef was very friendly and even posed when I took photos. We opted for the four-course meal. The lobster and uni soup are both delicious. The cod with caviar is a little bland in my opinion. For main dish I got the Long Island duck and my boyfriend had the wagyu. I actually liked the wagyu better. For dessert, I had the signature butterfly "stone" dish, which is really cute and the texture is also special. What I also have to mention is their bread selections - crispy and full of flavors. Love them! Overall speaking, it's a good choice for a date night. Service and ambience are both top-notch. As for the food, while all dishes are generally good, nothing really blown me away.

DIVINE. EXTRAORDINARY. FLABBERGASTED. *insert every SAT word describing perfection, excellence and impeccable* I'll be breaking down my review into different parts so I can touch upon each and every experience. ENVIRONMENT: When entering Shun you're instantly transformed to an oasis. Shun is actually located on the second level when you enter, so make sure you make your way up there. I loved the carpeted stairway- it gave a really cozy feel to the place, especially since it was raining the day I came for dinner. SERVICE: Once I was at the top of the steps, I was greeted by the host and 2 other servers who were dressed very sharp and clean. I really appreciated how well thought out everyone's attire was and how friendly and welcoming every one was. I was seated right away and given the drink menu. I asked to use to the bathroom when I first sat down and the hostess actually escorted me to the elevator where the bathroom was located on the lower floor. It was a very cute and nice gesture of her and I'm so disappointed I never got her name. We did chat a bit about each other's day and that was very lovely. Throughout the entire night I have to say the service was very spot on. We had about 2-3 servers attending to us the entire night and our water was never empty and every one was extremely attentive. FOOD: Now to get to the good part. The presentation of all of our dishes was impeccable. From the complimentary dishes to the main dishes, everything was decorated and precisely executed to perfection. It was very Instagram worthy to say the least. For our 4 course meal, I ordered the Sea Urchin Custard and the Scallops. The scallops was delicious and cooked perfectly. The plums and sauce that accompanied the scallops really complimented the freshness of the scallops. The sweetness from the figs stood out the most but it didn't overpower the scallops at all. The sea custard however, was not my forte. This is NOT to say that it wasn't cooked beautifully but I'm not a fan of sea urchin however, at every restaurant I go to and if they serve sea urchin I always get it. This is because maybe one day I'll just get accustomed to the taste and actually start liking it. Nonetheless, I can tell why people who love sea urchin would love this dish. It was presented beautifully again and extremely rich. For my entree I ordered the duck and it was TO DIE FOR. It was juicy, tender and all the sauces were amazing. I had a piece of my boyfriend's Wagyu entree and it was just as juicy and perfectly seasoned where nothing outweighed each other. The dessert we got was their signature Stone dish and the Yin Yo. Apparently, it was the last day they would be serving the Yin Yo so I'm so happy I was able to come before they discontinued it. They also surprised us with a congratulationary raspberry mousse that was so light and not sweet at all. I loved all their desserts because none of them were extremely sweet and I hate desserts that are. You can really taste all the flavors that went into the desserts instead of just sugar sugar sugar. OVERALL: I loved the entire experience with Shun. The price of everything is definitely not for the faint of heart but is it worth it? Yes. I can see this restaurant making it to the Michelin list for next year and remaining on it and I can't wait to try and experience their new dishes in the future. Thanks for the amazing dinner Shun and HUGE compliments to the entire team and chef- you've made our dinner very special.

I had an excellent time at Bar Shun, which has an entirely different menu, by the way, to the main dining room. We couldn't get a table so we just decided to sit at the bar and had an excellent time! We tried all the bites on the menu, the lemon cocktail, and the Villain cocktail. Both were strong and well balanced. The green onion panna cotta with caviar was unlike anything else I've had, very special. Really interesting flavors. Another highlight was the cod gaufrettes. Super crispy, and flavorful... I could eat those nonstop. We also thought the cheese plate has a really great selection. Service was excellent though a tad less attentive than I'm used to, but it's not something I really mind. I mentioned it was a little cold, and someone came in with a BOX OF PASHMINA SCARVES to wrap around me. whaaaaat??? How thoughtful The bar itself was BEAUTIFUL, breathtaking as you walk in. High ceilings, luxurious arm chairs, dim lighting, really well put together. I'd definitely come again.

Love love love the decor! Love love love the presentation of the dishes; it is art! Love love love the bread courses! They have the best baker in house in NYC. All the servers will tell you the same. I had the chef's tasting: The Path of Nature. It was soooo pretty and delicious. Expect more bread courses than one would think BUT BE READY TO BE BLOWN AWAY. They also have good cocktails and i am sure comprehensive wine menu. I love that they have the 3-course and 4-course menus as well, which is perfect for people with smaller appetite. Highly recommend!

Overall: Shun is one of the best additions to New York's high end dining scene in a long time. Unlike others that merely try to incorporate Japanese elements into French cuisine, Shun's heritage in Tokyo's L'Atelier de Joel Rubuchon allows for a true fusion of classical French techniques with authentic Japanese sensibilities. Congratulations to Chef Alain Verzeroli for the success of this wonderful restaurant!! I recommend booking a reservation quickly before it attains multiple Michelin Stars! We can't wait to visit again to try the new seasonal menus. Food: Chilled Corn Veloute, Chile Oil (Favorite) - A perfectly refreshing way to start the meal on a warm summer day, with crisps and curry oil that add a bit of depth to the cool, vegetable flavor. King Crab, Daikon, Honey Dressing - Choose your own adventure on how to eat this dish. Cucumbers and dots of sauce reminded me of a Joan Miro painting Steamed Scallop, Romanesco, Tomato, Dill - In keeping with the name of the restaurant, meaning to eat what is in season, the tomato proved a great accompaniment to a scallop below Sea Urchin Custard, Fennel Emulsion (Favorite) - An innovative dish, the fennel on top is so light but gives way to a fulsome sea urchin underneath Icelandic Cod, Dassai Sake & Caviar Creme Sauce - Caviar and thick sauce add an amazing flavor to the simplicity of a white fish Turbot, Apricot & Tomato, Basil Coulis (Favorite) - My number one dish of the night. Savored each and every bite. Do not visit without ordering this Grilled Wagyu Ribcap, Black Garlic, Broccolini, Braised Carrots (Favorite) - Another must order; I felt like I could have cut the ribcap with a fork. Braised carrot may have been the best I've even eaten Summer Melon - Who can say no to a nice fruit sorbet? Passion Fruit Vacherin, White Chocolate Chantilly, Elderflower - A beautiful flower with white chocolate on the outside gives way to passion fruit on the inside Strawberry & Sudachi Stone (Favorite) - Would be a must order for the presentation alone, a butterfly sitting atop a textured stone. Amazing flavor only enhances the pleasure Service: Impeccable. Special thanks to Justin for his excellent recommendations. Unlike others, Chef Verzeroli walked table by table to greet the diners and was very friendly and humble. Really encapsulated an amazing experience

Beautiful decor, soft lighting accompanied with spectacular service. I had the 4 course meal and my partner had the 3 course which sounds small but you're served an amuse bouche and other small palate cleaners throughout the evening along with some bread. Appetizers: Sautéed squid, zucchini flower and beans Spelt risotto, summer squash, argan oil Main entree: Icelandic cod, dassai sake, caviar cream sauce Shun's Long Island duck l'orange Grilled Wagyu ribcap Dessert: Yin Yo Leaves Strawberry sudachi stone The inbetweens: Watermelon soup Melon and cucumber salad Bread Chocolate Each dish was beautiful presented and the taste was even better than it looked. Well seasoned, nicely portioned and just an amazing blend of ingredients and flavors. My favorite was they grilled wagyu. So tender and perfectly cooked.

We were so excited to dine at Shun for our birthday celebration. Sadly, the experience we received was unanimously one of the worst we've ever had. Definitely not worth it, stay away; here is why. 1. The menu: We were contacted by Shun and asked to choose a menu we preferred for the prixe fixe. However, when we arrived, our menu was not the one we agreed to. Why have us choose if you are not going to adhere to the menu? When we spoke to the manager, he informed us that it was hyper-seasonal. But since when is wagyu hyper-seasonal? Plus we heard other smaller tables ordering the wagyu dish. This raised our flags at the beginning of the meal. 2. The Wine: we were given a wine menu and did not find anything we really wanted to try, however they were very pushy and made us somewhat uncomfortable that we eventually ordered a bottle of syrah. 3. The Meal: the prefix menu we received fell short on execution. First course was a tofu dish which lacked seasoning or flavor. The tofu texture was curd like and slightly gritty; not silky smooth as you would expect from a well made tofu which I've grown up eating throughout my childhood. The staff actually had the guts to inform us that we were not going to be able to find this tofu anywhere else, he was right and I would never buy the tofu ever. Second course was the pumpkin velouté which was decent but lacked skill as it was pretty much chilled Japanese pumpkin purée. Third course was a custard with sea urchin, which was too salty. Also, there was a bit of sea urchin shell in it. Fourth course was Icelandic cod which was good. Fifth course was the duck because wagyu was not an option. My duck temperature was fine; however it was extremely stringy, impossible to chew. They did replace my duck after I informed them it was stringy. I cannot say the same for my 2 friends who got the Cote De Veau, which was extremely dry. We informed the staff and sent it back. The dessert course was decent and they did bring out a small cake with candle, which was nice and appreciated. The pro: The decor was nice, loved the ambiance The plating of the dishes was appetizing The bread was delicious The con: Everything, and I mean everything, else. I also observed that the chef chatted with every other tables expect ours. Among a number of Asian clientele, the chef did not greet any of their tables. I don't really know why but just purely an observation. The bill & after: the bill came out to be the prefix price however, 2 of my friends never have there Cote De Veau and was still charged for it. We reluctantly paid for it but felt I needed to have a conversation with the manager. After I informed the manager regarding the dry dishes, he simply wrote us off. What happen to ensuring the customer is satisfied at your restaurant? We didn't need anything as we already paid- just an apology from the chef and manager for an experience we knew was not worth the price we paid. I am a pretty quiet person who does not write reviews, let alone talk bad about a resturant as I have worked in the food industry. However, I have never had an experience that forced me feel this offended and scammed. The manager offered his card to me so I can come back for another visit, however unless there is an overhaul of management I am certain that I will never come back. I hope this review can serve as a guide for others and for the team at Shun to be better.

Service is impeccable and friendly. Full tasting is inventive and truly delicious. The 80s Art Deco glam space is just the right degree of luxe (critics of this are missing the point bigtime). Blows much of the current high end New York dining scene out of the water. P.s. If they offered a bread tasting menu we would happily go for it - it's by far the best in my recent memory

Hmm, I'm going to sound like a snob writing this review. Oh man, but this shows all reviews are real right? First time trying newly opened spot in my neighborhood is always exciting, I must say I was not 200% satisfied. Maybe about 85%. Tried the chefs tasting menu, give me your best shot! Don't get me wrong, all courses were very beautiful and well prepared, but I there were like good and expected. I don't know if you have heard of this saying : to choose a lock for your home, you just have to get a better lock than your next door neighbor. We all know who's next door right? Yes, the Pool, the Grill, & the Lobster Club. Um, yeah, location, location, and LOCATION! Will I be back again to try their regular 3 course prefix? Sure, when I need fine dining on a Sunday. When The Pool, The Grill, and The lobster club are closed. Wait, Shun is not open on Sunday... Sorry, I am a food snob. Four stars non the less.

Review is only for Bar Shun. The 4 stars are primarily for the ambiance - very elegant, quiet, and a pretty magnificent bar. The seating area is quite small, and would probably only seat 8-10 small groups / pairs....but that is also what leads to the quietness of the space. Really high ceilings and a show-stopper of a bar, help set a very refined mood. The cocktails are good (though I wouldn't put them in the spectacular bucket), but the service was a bit lacking (not particularly bad, but took too long to get waters, menus, check, etc.).

My 4th visit tonight at Executive Chef (& Culinary director of Invested Hospitality) Alain Verzeroli's restaurant (he has another one downstairs, more vegetable-focused Le Jardinier, which I'll be visiting again soon and hope to write a review afterwards.). I tried most of the dishes on the menu here (all of them outstanding), but they are always adding new dishes. Mr. Verzeroli was coming from Le Château de Joël Robuchon in Japan, where he served as culinary director and was instrumental in the restaurant receiving three Michelin stars for ten consecutive years. So, there was high expectation when I first came here. All my visits far exceeded my expectations. You see some influence, as expected, from legendary chef Joël Robuchon (he was a big influence for many chefs), but also a lot of creativity from Mr. Verzeroli. For those who have been to L'Atelier de Joël Robuchon, the wonderful bread and desserts here are from the same master chefs, Mr. Tetsuya Yamaguchi and Mr. Salvatore Martone. If I had to pick the best candidate in NYC to receive three Michelin stars in the near future, it would be this one. It belongs in the company of Le Bernardin and Chefs Table at Brooklyn Fare. Impeccable service Highest recommendation : 10 calendars Note: They just started serving winter white truffles tonight, so highly recommend going soon.

My wife and I made a last-minute call to have dinner here the day before July 4th based on seeing what looked like an amazing meal on a friend's Instagram - so we made the reservation and came in on the early-ish side (around 6 PM) for dinner. Shun is on the second floor at the corner of 53rd and Lexington; just enter the ground level (which has Le Jardinier) and walk straight up the stairs opposite the entrance. The ambiance feels a bit more muted, but that mostly has to do with the fact this place is new and there were maybe 3 or 4 other tables that were occupied the entire time we were dining. The seating, though, does feel more casual despite the (very) upscale tastes in decor; the chairs are pretty wide, and some tables have longer benches / couches on which folks can sit. The service is pretty crisp, with some elements (e.g exactly timing when the tops come off the bowls) not quite honed in yet but not a huge deal (at least to me, personally). Our main waiter was pretty conversational and gave us some insights, as well as asked for our thoughts on the food...definitely a very good service experience. The theme of the restaurant is French food with a Japanese flair for preparation, and it's easy to say that on almost all notes, Shun succeeds in delivering a fabulous dining experience, not just from the taste and quality of the food (which is exemplary) but from a presentation standpoint as well. Perhaps it's easy to say that you can envision this being a Michelin-starred spot down the road - and not just because the price point - but everything tends to fire on all cylinders. You can go with a 3- or 4-course tasting, where you choose your plates, but we decided to go with the chef's tasting and be treated. Unlike other restaurants with a similar format, there's no extra amuse-bouche to start or desserts handed out at the end: what you see on the paper is all you are going to get, and for me, who sometimes dreads wondering how many extra bites I am going to have to put away, this was a nice change of pace. Up first was the corn veloute, which was probably the best corn soup I've had anywhere - chilled, with a small hint of undertone from the chile oil and some crackers to cut through the smoothness of it. The king crab is exceptionally fresh (I only wish we got more!), but it's paired off nicely with a bunch of radish, giving it a very clean, late spring/early summer flavor profile. The scallop dish is excellent - bathed in a white wine cream foam and served with asparagus, it's served with morel mushrooms to really add an earthy, pungent dash to each bite. The uni course is simply a decadent take on chawanmushi, where the custard is cooked in lobster broth, adding to the rich flavor of the dish, and the fennel foam adds a nice, earthbound touch to a dish that tastes very much of the sea. The mains, surprisingly enough, were the only courses I saw any real drawbacks to. The cod is served in a caviar cream sauce - that, of course, was rich and creamy with pops of saltiness from the caviar - but the cod itself was either not cooked all that well or is simply the wrong type of fish for this dish...it had a rubbery consistency to it and failed to really absorb any of the cream into it. I suspect a flakier white fish would probably do the trick better. As for the wagyu ribcaps, the meat is absolutely divine, and I could eat more of it beyond the couple of strips that were served. The veggies (some carrots and broccolini) were good accompaniments, but while I did not mind the black garlic sauce, it was far too strong for the meat and concealed the beef's natural flavors. If anything, it reminded me of what too many Asian fusion restaurants do - they either put too much sauce on their plates (not the issue here - you only have 6 'dots' dropped on), or they make the flavors far too rich, and that's the issue with the garlic sauce...it overpowers the wagyu, which doesn't really require any additional flavoring. Dessert was a typical layout, with a fresh melon sorbet to cleanse the palate, followed by the 'main' dessert (in this case, a cream-filled meringue dish known as a 'vacherin') which was presented elegantly and was a fine balance of sugary, sweet, crunchy (from the meringue) and tart. We finished up with a couple of chocolate bites, which are made in-house but that I could have mistaken for coming from Gabriel Kreuther - the techique and mouthfeel are very similar. Overall, Shun is an excellent addition to an NYC dining scene that can sometimes feel a bit stale and not do anything new. There's more than the fair share of French restaurants in town, but utilizing technique that has been honed in Japan turns the experience into something more accessible, lighter on the stomach, and very pleasing tastes. It's pricey for sure - $225/person for the tasting - so it won't be a frequent spot to visit, but I cannot wait to come back and try the menu out once the season turns and the menu changes.

Shun offers an excellent opportunity for fine dining cuisine. The interior design on the 2nd floor and atmosphere is spectacular. Spacious, well lit - they use focus lighting so the light is shone on one's dining set vs. on one's face or other areas. The appetizers are superb and intriguing with a plethora of tastes, a freshness, and richness to each meal. We tried the 4 course menu. My personal favorites were the Lobster and the Icelandic Cod. The service was also spectacular and they had a live magician at the time we were there, though I'm not sure if this is a common event. Overall elegant, charming, and excellent cuisine.

I was lucky enough to come here a second time and my experience far surpassed my first. The uni custard was innovative, fresh and delicious. The cod in caviar sauce was rich while being light and the duck l'orange was unlike any that I've tried before. I think this may be one of my favorite restaurants in New York for a memorable fine dining experience. Highly recommended!

Came here last night. I was happy with the service of the hostess who took my bag of birthday gifts immediately upon arrival. The restaurant printed a customized menu for our table wishing happy birthday. However, the menu they emailed us was different from the menu that we received at the restaurant; The main course went from being duck and wagyu beef to duck and cote de veau. The staff was notified of this difference from what we were told prior and our concerns were disregarded. The first dish we received was tofu which lacked seasoning. The second dish was uni custard which was too salty for my taste. Soup was nothing note worthy. The best part of my main dish was the potato which was perfectly seasoned and cooked. However, the veal tasted like pork and was over cooked. One of the members of my party who also ordered veal was not satisfied either. We informed the waiter who took our dishes away. The waiter did not ask if we wanted a remake or a change so I assumed that they were remaking the dish. I only ate one piece out of the 3 and was charged a full price. I had better dessert that doesn't melt as quickly. The presentation was on point but the flavors are lacking Overall, the restaurant was a letdown. I was disappointed at both the food and service at Shun; I was excited to try a restaurant run by a chef who used to have a 3 Michelin restaurant in Japan. This is a fine dinning restaurant. However, the manager and the staff carried themselves as if they're working at a casual restaurant with their lack of customer service. I can overlook their customer service skills if the food was outstanding. However, both was terrible. I do not recommend this restaurant nor will I Be coming back.

Exquisite French with Japanese influence. One of the finest meals around and we eat out very very frequently. We put this as a one of the five best restaurants in NYC. Yes, expensive $145 pp for the 3 course tasting menu. An amuse bouche, fantastic breads, great intermezzo, and after dinner treats, you no longer feel hungry, but well fed, great wine list, but expensive. The champagne selection is the best in town. Areal treat for a super dining experience. Plus the venue is beautiful and spacious, on two floors. The upstairs bar is the prettiest place and quiet.

Do not come here if you are more than a party of 4. Made a reservation one month beforehand for a celebration of birthdays and great friendships. They take reservations 30 days ahead of the date of the dinner and only via phone for parties more than 4. The reason they do this is because this is one of the few restaurants that can not accommodate a party of 6 with a regular menu. After booking the reservation, they sent over sample menus for large groups. For them a party of 6 is apparently a large party and the kitchen can't accommodate the regular menu with more options. For the large group menu they have the same 3 choices of menus. 3 course, 4 course, and 8 course. The 8 course menu is the same path of nature tasting that is on the regular non-large group menu. But the 3 course and 4 course are shown as sample menus of their most popular dishes where the whole table participates in the same menu. Instead of being able to pick one appetizer, one main (or in the case of the 4 course (1 sea main and 1 land and sky main) and dessert on the regular menu. They select the courses for you. And when asked about any changes they state that the sample menu can't be changed. Mind you this is only for a party of 6 people. Most restaurants of the caliber that this restaurant is trying to be, have no issues with a party of 6 that's a normal table for them. So instead of being able to pick and have a nice dinner where everyone in the party can select different options and share different courses. They force you to have no options except when it comes to 2 options for the land course and dessert course. Also in between the month from date of making the reservation to the day of the dinner they changed the large group menu selections due to a price increase. I let all this go because I really wanted to try Shun as the pictures of the plating looked beautiful. So a few days before we settled on the menu where everyone will have the same appetizer, sea and a choice of land and dessert courses. For apps they selected the the sea urchin toast with corn veloute. For the sea they selected the sake cod with caviar and for the land they gave the option of the duck and the steak. Finally for dessert they were offering a choice of 2 desserts. And as I was told the menu was not customizable but I asked nicely about changing one of the dessert options. Upon chef and manager approval this was granted. Then came the big day for the dinner. The menu was completely changed on us. The app became the sea urchin fennel emulsion. The wagyu became some cote de veau. The dessert was only one choice thankfully it was the dessert I requested. This started the dinner on a really sour note. After all this confirmation and planning the menu was not what was requested. Upon confronting the head server about this he asked the chef and said that the menu changes daily. Apparently the menu only changes for the group tasting because the wagyu is still on the regular menu. They really need to get this group dinning thing correctly because it's ridiculous that they cannot accommodate different choices for a party larger than 4 and change the menu on you without any notification. Instead of apologizing or changing what happened no restitution or replacement was offered. To top it all off, the food was uninspiring after all the anticipation. The service/ management team seems way too casual or not seasoned to put it nicely.

Awesome food and perfect service. So glad my wife picked this place for my birthday. Everyone was so nice and greeted me happy birthday throughout the night. Chef Alain even came out and talked with us about his inspiration for his new restaurant. Beautiful ambiance. Best dishes for me were the sea urchin (incredibly light and fresh with tons of uni flavor), the wagyu rib steak (love the marbling, flavor, and tenderness of this cut), and the lobster (the dish that I thought had the most French/japanese influence, with lemongrass oil). Don't forget the 4 tasty breads that they give throughout the meal. The seaweed bread was my fave and was so soft and delicate and bursting with flavor. The plating was beautiful and the service was attentive but not overbearing. My water was never empty and the sommelier was eager to please and insightful with the pairings. Bravo team.

I didn't have high expectations for this place because I've been disappointed many times before by french/ Japanese. But this place did not disappoint. The house made bread was very good, as well as all the dessert. I normally never order chicken but I was glad I did it was so juicy and yummy. Plus everything was so beautiful!

Simply perfection! Spot-on service, food not only gorgeous-looking but absolutely delicious. Atmosphere chic yet relaxed somehow.

The atmosphere is refined yet calming, especially at the bar. It definitely primes your expectations for a restaurant team associated with Joël Robuchon and numerous Michelin stars. The food and service was all surprisingly disappointing and not as good as it should be given the atmosphere and prices. Some highlights included the seaweed bread, Icelandic cod with caviar cream, and the duck a l'orange. The seaweed bread was unique, light, and earthy. The more noticeable factor was the service. The bread service was randomly paced and inconsistent with other diners. Dishes were placed to the wrong people. Servers were asking my table more than once what we were doing for an after-party, we didn't want to talk about it the first time so why bring it up again? Overall, just saddened at what this experience could/should have been.

I took Dale on a date last night.....just the two of us. Shun was the perfect place. It's gorgeous. Every detail of the physicality of the restaurant is perfect. Staff is wonderful. Most of all, the kitchen must be filled with artists as well the most fabulous cooks. We have never seen more beautiful food brought to the table. We have never eaten more delicious foods anywhere. We chose the 3 course dinner and Dale had a sweet for dessert while I had the cheese (we shared). This is a very special place. If you've ever read any of my reviews you will know I'm cynical and don't leave out criticism. Note that I have chosen to say, in my own way, that this might be the best and most serious restaurant to open in New York in our lifetimes.

My friend and I came here for birthday dinner . 4 of us absolutely in love with this new opening restaurant !!! amazing food quality and beautiful display. Service also beyond~ we were so lucky get to try this place, truly believe this restaurant will become Michelin star soon. (then will become hard to book a table . Lol. )‍I can tell Chef Verzeroli is all about details and food quality . This meal is so joyful. Thanks U

The service, during our second visit, was remarkably bad. Waitstaff bumping into then shouting at one another. For twenty minutes at a time nobody visited our table, and then all at once twenty people steamed by one after the other imposingly and invasively checking-in. They are now trying to be more formal than they were during our first visit, but it's extremely unnatural and awkward for them, there has been astronomically insufficient training. Introductions of dishes were incomprehensible when delivered by one employee and then when delivered by another employee they didn't even match what was on the menu. And all of this could be avoided if management spent more time fine-tuning the overall experience rather than fawning and dotting upon only one or two tables while everyone else gets ignored. The table next to us loudly complained about this same issue a few times; "why is that table over there being showered with adoration and affection, yet nobody refills my water?!" They seem to fawn over some people while completely abandoning others. Unfortunately, I fall in the latter caste, but even if I didn't I'd still advocate for consistency and equivocality, because it benefits the overall atmosphere... Thankfully, however, the food was still rather excellent...

Absolutely delicious food, impeccable service, cozy and sophisticated atmosphere. One of the best restaurants in NY for sure!

So many things went wrong during my recent visit that it's almost comical. I was celebrating a few recent birthdays with a group of my 6 best friends. We were looking forward to having a wonderful, memorable time. Well, we got the memorable part. I'm not going to write an essay so here's a shortlist: - The chandelier hanging right above our table was broken, we had to eat the meal with flickering lights to just plain no lights throughout the meal. Someone in the staff kindly apologized for the inconvenience but also mentioned the lights have been that way, not something that recently happened or even that day. Crazy for a restaurant of this so-called caliber to not immediately fix something like this! - The food was insulting at the price we were paying for, we had shells in the uni custard dish. The weird part was how inconsistent the same dishes were. One duck dish was perfectly cooked, another was so chewy that the recipient eventually had to take it out of their mouth from being too tired of chewing. - When we informed the staff of only the meat course dishes (hey, the uni dish happened in the beginning and we were really trying to enjoy the night) they almost seemed...offended at US for even bringing it up. - After all of the above, we got to pay over $235 per person for this memorable experience.

Alain Verzeroli and his team came with highest credentials; much like an all star team. But unlike the NBA or MLB counterparts; this one doesn't disappoint. From chef's compliment to breads, appetizers, entries, cheeses, desserts to tea or coffee; everything is uniquely theirs. They know they're good, they just need to present itself. Their signature is the purest and cleanliness of preparation to showcase the quality of ingredients, be it French or Japanese; and they aced it. The decorations, the service; they're all what they should be for a world class institution. New York is the image of a city for everyone born outside of the US. We deserve to have a restaurant like SHUN.

The worst Michelin experience ever. We made a reservation at 8:45. We waited until 9:10 to be seated. Nobody even came to explain what happened until I asked them. The food was normal. The bread was really good though. We were sitting on the second floor and it was so freezing cold that I got a headache right after meal. Avoid this place. Not worth it.

An extremely disappointing experience. Food looks stunning but tasted very mediocre. The complimentary tofu appetizer was bland and the pumpkin velouté that came after was so bad Pret's pumpkin soup is even better. The timing of the bread was also extremely off. The bread was offered at random times thru the courses. Then came the sea urchin fennel emulsion and the urchin was not even fresh and extremely salty. After came my main which was overcooked. We told the servers and they took it away without apologizing or offering to change it. No one ever came back to offer an alternative. This is just bad practice. Restaurant is overhyped. Definitely not worth it for the food and service received.

This restaurant is nowhere near a good restaurant. First of all, the food was not good at all, caviar didn't have a caviar taste, duck meat and foie gras didn't have the tendon picked out before served, sea urchin was not fresh, desserts were either too sweet or just taste bad, the use of salt in the meal was also super weird, sorbet was not smooth enough. Second, the service received was bad, water was not filled often, food crust on the table wasn't cleaned for the entire meal, waiters won't ask if still working before taking plates away, and won't ask us what went wrong even though more than half was leftover in the plate. If you want to come for Instagram photos, this will be an OK restaurant, but that's probably the only advantage. I believe the chef has spent 99% of his time trying to make the food look good, but won't even care about the taste. So a sincere advice here to the restaurant if you ever get to see this, focus more on the food itself instead of only on the look, that's the only way you are gonna go further with this restaurant.

The dining experience was flawless. I haven't had such a perfect meal for a while. We had three courses menu, I thought the portion, the pace was just right and it progressed smoothly. I had the king crab dish as first course, it was super fresh, beautifully presented, missing a little wow factor. My main course was duck, it was truly fantastic! The duck was cooked perfectly, it was so flavorful, so juicy, and so tender. It must be the best duck dish I have had for a long time. The desert I had passion fruit vacherin, it was delicious, creative and delightful, served perfectly as an ending course. The service was truly wonderful, it is better than a lot of michelin two, or three stars restaurants, although it was just opened. The restaurant itself was beautiful, modern and classy. I enjoyed the atmosphere very much. Overall Shun is spectacular, I won't be surprised to see it will get a lot of attention, at least I have already planed to visit it again next week.

Exceeding Expectations Across the Board. My wife and I dined in on a Saturday evening this past weekend and were welcomed by a very courteous staff. The dining room is very comfortable and directional lighting applied to appropriately light your table but not intrude on the atmosphere. The waitstaff was well coordinated and well informed on all offerings. Our meal was well paced and every bite delicious. We were served some of the best scallops we have ever had. This restaurant made my long trip to NYC well worth it. A sincere thank you to all of the staff for showing such great hospitality.

A luxurious dining space but makes you feel familiar and very relaxed. Carpeting, lighting and soft music create subdued atmosphere perfect for appreciating the meals and the company. Led by the experienced chef from such an institution in Japan there is no need to talk about how exceptional the dishes are. We had the tasting menu but there are so many other excellent dishes from a la carte menu that I will need to go back for more. There's no doubt so much care went into designing the space. The honed marble looks and feels so sensual. Bathroom is also definitely worth a visit :)

We came here this week for dinner and we had high expectations. Unfortunately we were disappointed by almost everything! The restaurant room itself is very formal, and cold. Our waiter had a sort of attitude, and talked really fast. We could not understand half of what he was saying. I gave him my list of allergies, and he ended up doing the opposite of what was written of my list and kept removing things from my dishes that I actually could have eaten! This happened 3 times during our meal. The dishes were beautifully presented in the plate but unfortunately was tasteless. The foie gras still had several nerves inside. I have a hard time understanding all the good reviews...

The food was amazing and the service really stood out. First class chef and baker. Excellent experience and will be back again!

We fully realized upon booking that Shun had been open only a few weeks before our reservation. With that in mind, it bears mentioning that the decor was sleek (though with a touch of airline lounge), the service was immaculate (if perhaps a bit more relaxed than the norm for Manhattan), and the wine list was very correct (happily the sommelier did not try to upsell us). These are all pluses for a new restaurant. Also, the chef was present, though he only visited one table in the dining room - clearly friends of his - and multiple times at that, such that his absence at the other tables eventually became notable. Now we come to the food: Chilled corn velouté with sea urchin toast - both were very tasty, but they didn't go together in any obvious way Scallop crudo - lacked salt and an acid to bring out the sweetness of the scallops King crab with daikon - very good, a touch of Scandinavian flavor mixed with Asian ingredients Spot prawns in tomato broth - fresh ingredients but without any richness to tie them together, a failure Lemongrass lobster - a wonderfully tasty combination that had us asking why all lobster wasn't presented with lemongrass Cod with caviar beurre blanc - a classic combination (thanks, Eleven Madison) but too salty, especially with the sea beans, which basically disgorge the ocean in your mouth Cantaloupe sorbet - appropriately refreshing as a palate-cleanser Passion fruit and lime curd - outstanding, gone in seconds Strawberry stone - innovative, great textures, but in need of a bit of acid to set off the richness I'll let the amuse-bouche, petit fours, and especially the splendid breads surprise you. But the common threads in the dishes were fresh ingredients, exquisite presentation, and a lack of balance. We're hoping that the food at Shun will improve, as it was still a very agreeable experience overall. P.S. On the wine, keep your own counsel.

Great experience, food was delicious and staff was incredibly attentive. Only opened 5 months ago but already better than most Michelin starred restaurants! Let the photos speak for themselves. Food was carefully thought out and well balanced. Dessert was AMAZING!!! Definitely star of the show.

Unique dining room atmosphere with ultra modern decor and an open kitchen. Food was prepared artfully and all had a delicious taste. We appreciated the French cooking technique with Japanese influences. The Uni custard dish featured extraordinary flavors. For dessert the chocolate and caramel as well as the chestnut options were perfectly balanced. The mango turmeric herbal tea was much enjoyed. Service was ok, the staff would benefit from being a bit more friendly... though they were professional. Our anniversary was much enjoyed.

This new restaurant from long-time Joel Robuchon manager Alain Verzeroli is spectacular. Three-, four- and eight-course menus featuring seasonal fruits and vegetables, fresh herbs, and French approaches with Japanese accents. The plating is visually stunning, and the room and service are both warm and inviting. Go now, because this will soon be one of the toughest reservations in town.

I have been 48 of top 50 best restaurants in the world. I am confident in my culinary palate and experience. This new restaurant is a thumb up. The food was sensational and the service was impeccable. My husband think the turbot is so wonderful that he had not had such a good fish since Guy Savoy, Paris in 1986. The bread was so great and unique with seaweed , miso and seeds all were served hot from the oven. Each dish was prepared to perfection. Tofu with foie gras, Sea Uni custard , Sauté squid , turbot, lobster and Wagyu beef, veal...not to miss cheese plate. The pastry chef was from Robuchon Las Vegas. His creation of dessert was so exquisitely beautiful that you want to take home without eating it. Somehow I still miss his soufflé.

I came here after work to grab drinks with a friend. The restaurant is on the second floor and has a separate room for the bar, fitted with very comfortable couches. As soon as we entered, we were greeted with smiles. I ordered a Bushido and my friend had a mocktail. They came quickly and both tasted great! We loved the atmosphere and decor and would definitely come back in the future. Next stop is to try the Chef's tasting menu!

Second time visiting somehow food became just ok. Still good but not much better than any other myriad of french restaurants. Not sure what changed even bread now tasted bland.

The most amazing food we ever had! So innovative and a world of flavours. The chef ran the Robuchon restaurant in Tokyo for many years and has taken his finesse to a new level. Beautiful plates of an array of tastes. Light and sumptuous. Each bite a new discovery. Highly recommend and it deserves top stars. The 4 breads were also to die for. Each specially baked and arrived hot out of the oven.

When you first walk into the building, proceed up the stairs on your left. You'll be greeted by a fantastic host who will lead you to your seat that is in an intimate ambiance. My boyfriend and I ordered the 3 course meal. Our first small appetizer was a tofu dish with cucumber and watermelon. It was a pleasant light dish. Our first course was the risotto- a fantastic combination of flavors with squash and mushrooms. Our main courses- the wagyu and veal. Both were incredibly amazing and unique. Then my boyfriend surprised me with the birthday dessert! Omg, this place is incredible. And our server, Justin, made the night even better. He gave great drink recommendations and was incredibly attentive to us.

Amazing space and amazing food. We did the tasting menu and each course was unique, flavorful, and inspired. Service was top notch and wine selection was good.