Sushi Shin
Authentic Japanese restaurant · Redwood City
312 Arguello St, Redwood City, CA 94063
Highlights
Intimate omakase with Japanese fish, 9 seats, Michelin star
Intimate omakase with Japanese fish, 9 seats, Michelin star
"This discreet nook offers an elegant refuge from the quaint bustle of downtown Redwood City, and in turn offers some of the best sushi in town. Chef Jason Zhan manages the counter with aplomb and no shortage of charm, skillfully assembling a distinctive omakase featuring carefully sourced, seasonal seafood. At dinner, guests can select either a standard menu, or a pricier “premium” version that gilds the lily with rarer delicacies, while at lunch a single abbreviated menu is offered. The meal begins with a procession of small plates, which might include unique offerings like tempura-fried greeneye dusted with matcha, or soy-marinated Japanese sea snail, before proceeding to flavor-forward nigiri topped with the likes of horse mackerel and hairy crab." - Michelin Inspector
"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
"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
