Nishiazabu Sushi Shin | 鮨 真 (*) – Tokyo, Japan – May 2025

Although it has held one Michelin Star for quite some time, Sushi Shin isn't super hyped up amongst Tabelog, standing around 3.7. It has however trained two chefs who have gone on to open up Tabelog Bronze shops: Tomidokoro in Tokyo, and Senpachi in Fukuoka. I was recommended to eat here by a local sushi chef back in Toronto, and the taisho of Sushi Nishinokaze in Montreal worked here for a bit as well.

The Taisho here is quiet and gives off a somewhat serious intense aura, but he made an amusing joke about my Japanese level when he decided to open up (i.e. it was better than one of the employees LOL). He has a great presence and makes some really beautiful nigiri IMO, with everything served directly on their pristine wood counter.

Otsumami:

• Chutoro/Medium Fatty Tuna, Torigai/Cockle, Ara/Sawedged Perch – Trio of sashimi pieces to start. Tuna today is from Aomori, but I didn't inquire into which town.
• Awabi/Abalone in Shijimijiru/Shijimi clam broth – I love shijimijiru.
• Botan Ebi/Spot Prawn with Ebi Miso/Head Butter – This was prepped right in front of us.
• Aji/Horse Mackerel
• Ankimo/Monkfish Liver Paste with Ponzu
• Kegani/Hairy Crab
• Murasaki Uni/Purple Sea Urchin with Yolk Sauce – Not pictured optional add-on. One of four. Similar otsumami structure to some other shops where you need to order extra otsuamami before the nigiri starts.
• Kaki/Oyster with Sudachi Jelly – Not pictured optional add-on.
• Karasumi/Bottarga Mochi – Classic otsumami chinmi meant to be paired with a drink. The best of the four optional add-ons, and would order every time
• Kinmedai/Golden Eye Snapper – Not pictured optional add-on. Lightly smoked and served warm.

Nigiri:

• Isaki/Threeline Grunt – Possibly the best Isaki I've ever had. Quite fatty.
• Aori Ika/Bigfin Reef Squid – Fine knife work, finished with sudachi and salt.
• Kasugo/Baby Sea Bream
• Hokkigai/Surf Clam
• Akamizuke/Marinated Lean Tuna
• Otoro/Fatty Tuna – This one looks so pretty.
• Kuruma Ebi/Tiger Prawn – Served warm with tomalley tucked underneath.
• Murasaki Uni/Purple Sea Urchin – I think a mix of provenance from two different boxes coming from Hokkaido and Aomori.
• Miso Soup – Not pictured.
• Anago/Saltwater Eel
• Tamago/Egg Castella – Hotate/scallop surimi/paste blended in this time instead of the usual shrimp or whitefish.
• Tokishirazu/Summer Chum Salmon – Extra piece. Just coming into season.
• Kohada/Gizzard Shad – Extra piece.

Is this the best sushi in Japan? No, but it's still quite decent. The dinner starts at 33000 yen, but the otsumami are probably on the simpler side. If that's not your thing, maybe go for the nigiri only lunch at 16500 yen.

This also is just a really easy to book sushiya. Available on multiple platforms, and quite foreigner friendly service wise. I would recommend it especially to anyone trying to dip their toes into edomae sushi for the first time.