didn’t know they lose a star!? I dined here a few time and what makes them stand out is the relatively rare ingredients. Wonder what happened and caused them to lose a star.
NoodleThings
Recent visit to Sushi Shin. Appetizers this time were pretty good, sushi wasn’t great – shari was packed way too light/falling apart and a lot of neta weren’t handled the best. It feels like standards have fallen a bit overall
1. Tsubagai, not great. Kinda small but there was two, prefer Katsu and Yoshizumi vers 2. Lobster shingo (tomalley inside) owan, lobster overcooked but taste of the full shingo and owan itself was good 3. Ankimo, perfectly done. No notes 4. Madako massaged then cooked for an hour. Well done, a bit too fall apart but still tasty 5. Kue with dashi, went a bit over 6. Managutso wrapped in shiso tempura – really well done. Perfectly cooked and nice, light salt 7. Mehikari ichiya-boshi from Chiba, shiojime then dried in the fridge for a night and grilled over binchotan. Great, shiojime done perfectly great – imparts good seasoning and kept flesh perfect while skin and rendered and crisped up. Very impressed 8. Chinese (熏鱼) style ayu from LB. Great first few bites, but taste hangs a bit even if it’s been fried well and the sauce hasn’t been applied too strongly. Still enjoyed the light sweetness that worked nicely with the background flavour from the nuts 9. Nigiri starts w kinmedai w a touch of lemon juice and salt. Really thick neta, maybe thickest I’ve had since nakaji. Fat was good but lemon really dominated the palate. 10. Tokishirazu from Hokkaido, shiojime and sukijime then frozen to kill bacteria. Neta hit the tongue first and taste was pleasent, melts away but gave way to shari that was just a bit too strong for this 11. Ougon-aji form Izumi, Kagoshima. Just the ginger. Very light sujime, it’s done well the flesh has firmed up nicely from the shiojime and the taste is clean. It’s not my favorite way to do this buts it’s better than last time. Rice falling apart 12. Akami zuke from Spain. It’s not bad, but the lurking sodium flavour hangs around on the finish in a fairly sad way 13. Hagashi toro, well done. Really good piece 14. Kuromutsu from Nagasaki, skin lightly seared over binchotan which has slightly cooked the fish as well. Not too bad, shari fell apart lmao like literally fell out of my hand and I wasn’t holding it poorly or anything 15. Uni Hokkaido, mostly fine 16. Kegani risotto with karasumi 17. Anago, the tsume here is so sour. The anago was cooked perfectly though, really disappointed
Extras
18. Shako (female) with katsubushi/roe, this was really sour for some reason. Didn’t work at all honestly 19. Aka uni, pretty good 20. Maruhiro murasaki. #5 group. Not very good – p strong bitter taste which was odd 20. Another hagashi as I enjoyed it quite a bit
circadian_light
I am just being super picky here but for a higher end restaurant, I can’t overlook the wayward rice grains in pics 4 and 5. Lol
Also, what is the dish in pic 9 that appears to be a small pile of rice?
3 Comments
didn’t know they lose a star!? I dined here a few time and what makes them stand out is the relatively rare ingredients. Wonder what happened and caused them to lose a star.
Recent visit to Sushi Shin. Appetizers this time were pretty good, sushi wasn’t great – shari was packed way too light/falling apart and a lot of neta weren’t handled the best. It feels like standards have fallen a bit overall
1. Tsubagai, not great. Kinda small but there was two, prefer Katsu and Yoshizumi vers
2. Lobster shingo (tomalley inside) owan, lobster overcooked but taste of the full shingo and owan itself was good
3. Ankimo, perfectly done. No notes
4. Madako massaged then cooked for an hour. Well done, a bit too fall apart but still tasty
5. Kue with dashi, went a bit over
6. Managutso wrapped in shiso tempura – really well done. Perfectly cooked and nice, light salt
7. Mehikari ichiya-boshi from Chiba, shiojime then dried in the fridge for a night and grilled over binchotan. Great, shiojime done perfectly great – imparts good seasoning and kept flesh perfect while skin and rendered and crisped up. Very impressed
8. Chinese (熏鱼) style ayu from LB. Great first few bites, but taste hangs a bit even if it’s been fried well and the sauce hasn’t been applied too strongly. Still enjoyed the light sweetness that worked nicely with the background flavour from the nuts
9. Nigiri starts w kinmedai w a touch of lemon juice and salt. Really thick neta, maybe thickest I’ve had since nakaji. Fat was good but lemon really dominated the palate.
10. Tokishirazu from Hokkaido, shiojime and sukijime then frozen to kill bacteria. Neta hit the tongue first and taste was pleasent, melts away but gave way to shari that was just a bit too strong for this
11. Ougon-aji form Izumi, Kagoshima. Just the ginger. Very light sujime, it’s done well the flesh has firmed up nicely from the shiojime and the taste is clean. It’s not my favorite way to do this buts it’s better than last time. Rice falling apart
12. Akami zuke from Spain. It’s not bad, but the lurking sodium flavour hangs around on the finish in a fairly sad way
13. Hagashi toro, well done. Really good piece
14. Kuromutsu from Nagasaki, skin lightly seared over binchotan which has slightly cooked the fish as well. Not too bad, shari fell apart lmao like literally fell out of my hand and I wasn’t holding it poorly or anything
15. Uni Hokkaido, mostly fine
16. Kegani risotto with karasumi
17. Anago, the tsume here is so sour. The anago was cooked perfectly though, really disappointed
Extras
18. Shako (female) with katsubushi/roe, this was really sour for some reason. Didn’t work at all honestly
19. Aka uni, pretty good
20. Maruhiro murasaki. #5 group. Not very good – p strong bitter taste which was odd
20. Another hagashi as I enjoyed it quite a bit
I am just being super picky here but for a higher end restaurant, I can’t overlook the wayward rice grains in pics 4 and 5. Lol
Also, what is the dish in pic 9 that appears to be a small pile of rice?