Tokyo Cray !!! Sushi Shin Michelin Star Sushi Restaurant 鮨 真0
Restaurant Name: Sushi Shin 鮨真
Average Price per Person: Dinner starts at 20,000 JPY (roughly $180 USD) per person
Location: Tokyo, Japan (see map below for details)
Recommendations: Omakase (chef's choice)
Ratings (out of 5)
Bang for Buck: 5
I was lucky enough to eat at Sushi Shin twice over the last six months (thank you, Julia!) The first time was with my younger brother. The experience was amazing, service was exceptional, and the sushi was mind blowing. The second time at Sushi Shin, I already knew I’d be in for a treat, but the intimate private dining session was even better than my first visit. I was in attendance alongside MAEKAN, a community-supported publication and community focused on creative culture. They were doing a story on Chef Shintaro Shin Suzuki so they booked out the entire restaurant.
The vibe with the MAEKAN fam was completely different – in a good way. It was less formal and we were able to interact with Master Chef Suzuki and ask him questions. While preparing this phenomenal meal, Chef Suzuki revealed stories about his childhood dreams of becoming a sushi chef, his 15-year journey that lead him to open his own restaurant, and of course, he taught us about the art of sushi.
Unlike Sushi Shin’s Michelin-star competitors, Chef Suzuki doesn’t have a lavish resume or come from a family of sushi chefs. He explained that a lot of his experience is gained from market research, trying hundreds of new and popular sushi restaurants in pursuit of perfecting his own technique. His methods are quite innovative in comparison to traditional sushi restaurants.
The atmosphere is also less intimidating and accepting when it comes to foreigners. Shin hires English-speaking staff that educates diners who might only have basic knowledge of sushi etiquette. The servers guide you through the process, describing the preferred method of eating the sushi. They politely ask guests to eat with your fingers rather than chopsticks and to eat each piece in one bite. They explain to customers why the sushi should be eaten as soon as the sushi is placed on the counter top and they tell you when to and when not to dip the fish in soy sauce.
The price is also a bit more wallet-friendly at Sushi Shin, starting at ¥20,000 JPY (roughly $180 USD) per person for omakase. Chef Suzuki prepared a special 20-piece omasake for us which included all your sushi essentials including scallop, mackerel, tuna, yellowtail shrimp, and more. Before he begins, he asked us how much rice we preferred. 20 pieces can be pretty filling, so Shin adjusts the amount of rice per piece depending on your appetite.
While preparing the sushi, Shin explained that he serves his rice at body temperature, storing the rice warm in a double boiler to keep the rice from burning. He also adjusts the flavor of his rice by adding red vinegar so that the rice is slightly acidic. As he sliced the fish, he shared that depending on the type of fish, some are served fresh at room temperature and others, such as tuna, need to be aged to bring out the flavor. I learned so much about sushi from spending an evening with Chef Suzuki. Every single bite had a story behind it. I can’t wait to go back to Tokyo and learn more about sushi. Below are some of the highlights! Scroll through the images above to see the full meal.
4 Chome-18-20 Nishiazabu, Minato, Tokyo 106-0031, Japan
p: +81 3-5485-0031