Nishiazabu Sushi Shin (Tokyo, Japan) – A Highly Professional Experience
Nishiazabu Sushi Shin (Tokyo, Japan) – A Highly Professional Experience
by NoodleThings
1 Comment
NoodleThings
I’ve actually been to and become friends with a lot of people that have worked here before but it took me a while to really make my way here personally. I think it’s because the style of sushi here doesn’t suit my tastes as much as some of the other old school places. Rice is sour and nigiri are pretty large, but not as sour as I usually like. Quality of neta are decent but nothing immensely special – what is special is the restaurants commitment to old school technique and willingness to train foreigners. It’s this willingness that ensures there’s usually at least one or two folks here that always speak very good English – or just straight up are from Canada or the US
If you’re newer to sushi, maybe you want to see if you like more than the topping heavy western style omakase spots or you’ve never had courses out sushi before – Sushi Shin is honestly a really great place to start. A few decent kokuryu by the glass options n some really good off menu sakes helps quite a bit as well. For me, I enjoyed Sushi Shin although I probably wouldn’t go again – I like places like Take/Ichijo a bit more than this, who are similar but closer to my preferences + cheaper
Courses were: Aburi Sawara and sayori Shirako suimono with broth of kaki, yuzu and sake Yari ika ikameshi with rice and kanpyo – it was called something else, I just don’t remember what the dishes specific name was n it looked like ikameshi so that’s the wording I’m using lol Buri cooked warayaki then zuke’d. Topped w daikon oroshi and menegi Chinmi plate – kaki, savoury; ankimo and gejang style shima ebi Hirame Tennen buri (same as above), very good – could honestly used a touch more wasabi Akami zuke Chutoro Kohada Ni hotate Shiro miso soup Shima ebi Bafun uni Ni anago Castella tamago Extras Sayori as nigiri Aoyagi Aoyagi kobashira Shako Ni hotate Kuruma ebi with ebi miso Aburi Tako w tsume
I may be missing a few courses of the main menu, after like the third day of the trip I just stopped taking notes on most dinners – which is why I’m dragging my feet so much on the namba/ryujiro/yuuki reviews lol
There’s a restaurant in SF that advertises itself in a way that I think is highly apt for Sushi Shin – something to the effect of “To dine at sushi shin is to put yourself in professional hands.” The whole experience felt very professional – Chef Suzuki got through the counter as well as a few tables in a very efficient manner and service was very smooth for the most part. Suzuki is a bit serious as I’m sure you’re aware of but nice if you’re not super late or speak Japanese a bit
1 Comment
I’ve actually been to and become friends with a lot of people that have worked here before but it took me a while to really make my way here personally. I think it’s because the style of sushi here doesn’t suit my tastes as much as some of the other old school places. Rice is sour and nigiri are pretty large, but not as sour as I usually like. Quality of neta are decent but nothing immensely special – what is special is the restaurants commitment to old school technique and willingness to train foreigners. It’s this willingness that ensures there’s usually at least one or two folks here that always speak very good English – or just straight up are from Canada or the US
If you’re newer to sushi, maybe you want to see if you like more than the topping heavy western style omakase spots or you’ve never had courses out sushi before – Sushi Shin is honestly a really great place to start. A few decent kokuryu by the glass options n some really good off menu sakes helps quite a bit as well. For me, I enjoyed Sushi Shin although I probably wouldn’t go again – I like places like Take/Ichijo a bit more than this, who are similar but closer to my preferences + cheaper
Courses were:
Aburi Sawara and sayori
Shirako suimono with broth of kaki, yuzu and sake
Yari ika ikameshi with rice and kanpyo – it was called something else, I just don’t remember what the dishes specific name was n it looked like ikameshi so that’s the wording I’m using lol
Buri cooked warayaki then zuke’d. Topped w daikon oroshi and menegi
Chinmi plate – kaki, savoury; ankimo and gejang style shima ebi
Hirame
Tennen buri (same as above), very good – could honestly used a touch more wasabi
Akami zuke
Chutoro
Kohada
Ni hotate
Shiro miso soup
Shima ebi
Bafun uni
Ni anago
Castella tamago
Extras
Sayori as nigiri
Aoyagi
Aoyagi kobashira
Shako
Ni hotate
Kuruma ebi with ebi miso
Aburi Tako w tsume
I may be missing a few courses of the main menu, after like the third day of the trip I just stopped taking notes on most dinners – which is why I’m dragging my feet so much on the namba/ryujiro/yuuki reviews lol
There’s a restaurant in SF that advertises itself in a way that I think is highly apt for Sushi Shin – something to the effect of “To dine at sushi shin is to put yourself in professional hands.” The whole experience felt very professional – Chef Suzuki got through the counter as well as a few tables in a very efficient manner and service was very smooth for the most part. Suzuki is a bit serious as I’m sure you’re aware of but nice if you’re not super late or speak Japanese a bit