Sushi Shin

An amazing sushi experience, highly recommended

This is the first time after the dinner. Both me and my guest are totally loss of word. We had ordered their takeout back when dine in wasn't allowed. It was decent so we figured we give dine in a try. My conclusion is that Michelin rater should stop rating Sushi in Bay Area. As this is second restaurant that really has no business being given a star. I will start with good first as there aren't many good point. 1. The rice itself has good texture and flavor (on some of the nigiri). 2. The Santa Barbara uni was one of the best I have in a while. 3. The dessert was good. Issues- 1. Rice temperature control was bad. It's inconsistent through out. My buri rice was way too hot. This is a basic skill. Not acceptable. 2. The clear soup- if you can't make a good dashi as base. Chances are mushroom soil taste will dominant. This is exactly what happened 3. Hokkaido uni quality is what I would have expected from local Japanese fish market donburi. It's about as good as a $14 donburi at Hakodate fish market. 4. Katsuo- one of the most bland I have tasted. Fish itself was not flavorful. The smoking was just weak and didn't enhance the fish. The scallion didn't provide the kick. 5. shirako- the quality isn't great to begin with. Half grill it won't make it any better. 6. Chawanmushi- I feel sorry for that lobster. The lobster itself was great. Flavor and sweet. However, it was slightly burnt and the egg portion was bland. Lack of good dashi base killed the egg part. 7. Tuna courses- the quality of tuna isn't good to begin with. But poor preparation made it even worse. Tuna didn't have good tuna flavor. The chu-toro I had wasn't properly prepared hence it was quiet fishy (blood). Even though it was tiny spot- it's completely not acceptable. Zuke- the main point of a good Zuke is to taste the tuna itself. But with tuna quality not good to begin with. By giving it such a thick cut compare to the rice. It made it much worse. O-toro- overly cooked. Full mouth of grease This was the first time on the drive home- we didn't even want to talk about what happened. If you are looking for authentic sushi that really focuses on balance. This isn't the place. Perhaps it caters to different clientele. As all of the dishes has no balance. I don't need thick fish to prove that this is $$$$ place. I need excellent balance between fish and rice. What I really didn't get- the heavy soy sauce is the same as yoshizumi. With off night from tuna, it's really can be enhanced/saved by varying the soy sauce. This was demonstrated by previous sushi chef at Kenzo Napa. It's sad. Perhaps my expectation was too high after the original carry out. May be simply put- this place is focusing on providing "value" to the novice. While the rice basic and forming skill is there. Everything else was off. Lastly- service and attitude needs improvement. My partner tea was extremely hot and overly full. Instead of re-serving the tea. The comment from owner wife was- just wait for it to get to a drinkable temperature. This is unheard of. Eating sushi, customer body temperature will drop. Hence for woman, keep drinking warm team especially for someone that is coming off the cycle. It important. Any decent sushi restaurant would have only fill the tea half for (so customer can actually hold it) and constantly replenish the tea to keep it at right temperature. This is a fundamental service at any sushi restaurant.

Perfect Japanese cuisine by wonderful chef.