Sushi Shin

"With over 20 years of experience specializing in sushi, chef Jason Zhan opened Sushi Shin in early 2020 as a quaint spot serving premium ocean delicacies. The restaurant, which has since navigated a pandemic and earned a Michelin star, houses just nine seats for an omakase menu, with only two seatings per night. The dining experience is notably intimate but refined, as Zhan prepares and slices an array of fresh fish, shellfish, and seafood in front of guests. With the utmost attention to quality, he sources the fish and crafts the menu each night based on what is prime in the market." - Cathy Park

"This cozy omakase counter is a beloved restaurant of Redwood City locals and sushi fans alike. (1 star)" - Lauren Saria, Dianne de Guzman, Eater Staff

"Redwood City is undoubtedly quaint yet lively, but this silent charmer is a delightful reprieve. It's a serene space with warm-toned walls, plush seats, and that esteemed L-shaped counter. Soft tunes appear to keep pace with enthusiastic and gliding servers.Chef Jason Zhan puts on an impressive show at his counter: his movements are efficient and adroit, his technique is precise, and he manages to handle the full load more or less single-handedly with minor assists from his servers. Diners fortunate enough to be perched in front of him may be presented with the likes of sea water eel braised in dashi and topped with plum sauce; followed by sardine tartare imbued with ginger and scallions. Next up, excellent quality nigiri with delicate seasoning, as exemplified by salmon, uni, and scallop.Each seafood item served is sourced meticulously according to the seasons and handled with the utmost care, as explained by the chef throughout the course of his generous tasting, employing both traditional methods (curing and aging) as well as modern ones (flash-freezing and vacuum packing) to maximize the impact of every single bite." - Michelin Inspector

"In all, it picked up two new two-star restaurants — including Birdsong, the SF spot known for its pandemic-era fried chicken sandwich served with the claw intact — and nine new one-star restaurants, ranging from luxe omakase counter the Shota to Redwood City’s Sushi Shin." - Eater Staff

"Chef Jason Zhan is charming, engaging, and a bona fide tome of information on product sourcing, aging, and marinating. Diners fortunate to be perched in front of him may be presented with the likes of sea water eel braised in dashi and topped with plum sauce; followed by sardine tartare imbued with ginger and scallions. Next up, nigiri of exceptional quality and delicate seasoning." - The MICHELIN Guide