My boyfriend took me here for my birthday. It was a great experience. Chef is super passionate about his food. I also love how simple the restaurant is, its really all about the food and experience. I just wish the 2 guys sitting next to me wouldve shut the fuck up even for just 5 mins. But overall, fun experience. Still telling our friends about it.

I treated a friend here after an accomplishment, and the food was delicious! The parking was a bit tricky, as there aren't many spots. The ambiance is super laid back and casual, so leave your suits and dresses at home. The food tasted great. The sushi tasted fresh, and the appetizers were pretty basic. Our server wasn't that engaged.

Intimate omakase dinner with the best sushi chef. Traditional and simple but very special and delicious! Get the tofu mousse for dessert

Wonderful omakase dinner at Shin Sushi in early December 2023. The owner/chef, Taketoshi Azumi, thoroughly describes each item served. He typically provides both the English & Japanese name of each item, the seasonality of it, how it might differ from similar types of fish, and other info of interest. They currently have 2 seatings a night, for 6 diners at 5:30 pm and 8 at 7:30 pm. My course that evening started with an assortment of appetizers, followed by 14 pieces of nigiri, and finished with dessert. There's a short but sweet list of sake, wine and beer. The items: * Appetizer tray: conch, ankimo, mushroom, crab flavored tofu, wasabi flavored tofu, sawagani crab & ginger * Medai / red snapper from Japan * Kasugo / baby snapper w/ sakura leaf * Kurodai / black snapper, miso marinated * Hotate / scallop from Hokkaido w/ salt, yuzu * Hon Maguro / bluefin tuna marinated w soy sauce * Masu / ocean trout marinated in soy sauce * Menegi / baby scallion w/ miso soup, very popular in Japan * Iwashi / sardine from Japan, marinated in salt & vinegar * Isaki / grunt fish, white fish from Kyushu Island * Amaebi / sweet shrimp from Santa Barbara, aged 2 days to improve texture * Buri / wild yellowtail, yellow in winter, similar to yellowtail (hamachi) * Toro / fatty tuna lightly seared over charcoal * Uni / sea urchin from Hokkaido * Tamago / egg custard w ume / sour plum * Dessert: tofu mousse (choice of the tofu or coffee jelly) * Added a swell 300ml bottle of Hakkaisan Daiginjo sake Everything was excellent, but the standout items for me were the appetizers, toro, menegi and tamago. The ankimo in the appetizer set was smooth and rich; the toro was super flavorful; the menegi was a first for me, very unique and tasty; and the ume gave a great contrasting flavor to the tamago. I'll definitely return for the omakase dinner, although I'd probably want to try a different season to see how the menu changes. Pro tip: if you want a closeup on how the chef prepares each item, and/or want to engage with him as he prepares the sushi, best to find out which station he uses and ask for a seat there. On this evening he was on the far left as you face the counter, I'm not sure if he's always at that station but it is closer to where most of the fish is kept.

I love sushi but I have never experienced Omakasè (chef's choice) before. I was a little nervous, to be honest. I consider myself pretty adventurous but there are just a couple things I haven't had the bravery to try and snails are one of them. As luck would have it, sea snails were on the menu tonight but Chef Takè was very accommodating and replaced the snail for me without batting an eye. Everything we had was so delicious and meticulously prepared. It was so fun to hear the stories about Chef Takè's chef training. We dined with another really nice couple but other than that we had the place to ourselves. From the outside, you would never guess how amazing this restaurant is but the food is out of this world and they absolutely deserve their Michelin rating! Shin Sushi is not cheap, they are reservation only and they chose what you are eating, so it's a fun change to regular sushi dining. You need to come hungry because there are many, many courses. But it is worth every penny for this amazing food! Side note- you can request "easy rice" on your sushi if you are getting a little stuffed, which I did, and it was no problem at all. I absolutely love this restaurant and we hope to be back soon. You should definitely check it out!! I wish I could give this restaurant more than 5 stars! It's just amazing, you have to have the food to understand. Pictures just don't do it justice. Enjoy!

Spectacular sushi for a special occasion. Came here to celebrate a friend's birthday. Omakase menu changes according to what's available. Intimate space by the bar with chef Taketoshi Azumi and his wife. The pacing of each piece was perfect. When we went, our favorite pieces were the flounder, tai, and toro. Definitely will come back to see what else chef has in store.

Really hospitable, and funny, sushi chef for your omakase experience. The fish and style is very traditional edomae style, so you shouldn't expect any fancy toppings and gold flakes. Most of the fish were carefully seared, cured, or smoked with just slight hints of flavor, bringing the fish's natural flavor out. My meal consisted of a good range of red/black snapper, barracuda, tuna, and clams/scallops. Overall a really delicious meal. However, if you are looking for sushi that serves more over the top things, I would recommend going to Sushi Bar instead. Overall, I really enjoyed my experience and with the final price of $240 including tax/tip + sake it is fairly reasonable compared to other places in town.

Simply incredible! A sushi experience like no other. Very minimalist simple classic sushi environment that offers Nigiri exclusive fish from Japan, in house tofu, miso soup like you have never tasted before, the fish that you cannot get in a regular sushi bar, sake selection unmatched. No soy sauce, no wasabi, the ginger is organic special select, just enjoy. Jazz music, the chef prepares the sushi with a rhythm, explains every serving where the fish came from. By the way the absolute best Uni I have ever had. It was from Mexico! All of these is for a hefty price tag of $270 per person! If you can afford it, then enjoy. I think it's worth it.

Shin provides a refreshing experience with an excellent variety of tastes and textures that deviates from a typical sushi regimen. Chef Azumi has an electric personality that can't help but brighten the room with smiles all around. The colorful ways he described the sushi gave me a greater depth of understanding of his art. Azumi's hand-picked ingredients from the morning shine with the care he puts into each piece. Some were seared quickly, others were baked. Some had a smooth rich flavor while others had the plump and firm texture. The grassy Japanese chives were a pleasant surprise! I really liked that each sushi was so unique despite being dressed with similar sauces. I didn't feel like I was ever forced to differentiate minute variations in taste from piece to piece but rather that I could be immersed in a symphony of distinct flavors through the direction of the chef. Thank you Chef Azumi for the experience! Make sure to book in advance because there's limited seating. They offer 2 dinner sessions, and we recommend eating at the bar for a front seat view of the master chef making each sushi piece.