Such an experience! Shion is a master at his craft. I am blown away at the quality of their fish and the way Shion pairs his unique sauces with each fish is truly an art form. Will defiantly be going back. Felt like I was in Japan
Allen
The server kelly should be fired immediately due to her bad service. The chef is good, but he really should consider to get rid of the server who can ruin the entire evening
Maria Chang
One of a kind experience. It's an art exhibit you can eat and will continue to taste for days. Best otoro, uni, and tamago I've ever had.
Esopus
As a queer and neurodivergent individual, my experience here was truly horrific. $650 check to be told by the person next to me (a regular) that my appearance was “offensive in a omakase setting”. As I literally felt sick to my stomach after that experience, I chose to leave early. While the GM was very compassionate, she asked that I wait before I settle the bill, so she could first check with the chef to see if anything could be done. I was then offered “free sake” next time I come back. Offense on top of offense, as if “free sake next time” would make up for a lack of hospitality where only the “right people” are welcome. Leonard 69 was an absolutely remarkable establishment under former chef Derek. Now it’s a place where intolerance is acceptable. I won’t be returning.
Alex
Went for the Valentine’s Day weekend. Had a $100+ up charge per person for “Special Valentine's Weekend Omakase” which was nothing special… looking at previous reviews of people posting photos of their meals, it ended up being exactly the same menu as the normal menu. The waitstaff was polite but non-engaging and did not add to the experience at all; lacking basic communication skills and enthusiasm. Nothing was bad, but nothing was memorable or outstanding for a $1300+ dinner for two. The food itself was good and fresh but lacked creativity. Compared to other NYC omakase restaurants in a similar price range, it’s worth the skip; not worth the money. Definitely expected more. Mid tier food (for the price), low tier experience, high tier price tag.
Jeanie Voltsinis
If you’re a true sushi aficionado, this place is an absolute gem. It’s all about the quality—no gimmicks, no over-the-top theatrics, just an authentic and deeply respectful approach to the art of sushi. The chef’s dedication to his craft is evident in every bite, from the precision of the cuts to the impeccable sourcing of ingredients.
What I truly admire is how this restaurant stands apart from the viral, TikTok-fueled trends. It doesn’t cater to fads or frills; instead, it stays rooted in tradition and authenticity, offering a dining experience that’s both pure and timeless.
For those who appreciate sushi as an art form and crave an unpretentious yet exceptional meal, this is a must-visit. Every piece is a testament to the chef’s mastery. I can’t recommend it enough.
Sarah R
Shion can do this with no theatrics because he doesn't need to distract you with a show.
Perfect.
Vincent Do
A pricy but excellent meal. Chef Shion really has his pulse on the seasoning of his dishes. Definitely the best Aji and Ankimo I've ever had and I'm not much of a fan of mackerel. I actually preferred it to the otoro bite which itself was also excellent.
Minor point of annoyance, when I visited, there was a patron who was visibly drunk, speaking at the top of his lung, and making facetime calls (on speaker phone) to his mom/wife throughout the entire dinner. I think the staff should have really intervened here to keep the space comfortable for the rest of the guests. It really took away from an otherwise incredible experience.
Stephan Herard
As a solo diner I sometimes get sat at the end of omakase counters but here I was dead center with chef which was much appreciated. Highlights were the kawahagi, monkfish liver and ebi shrimp. And also the tamago which can be the same at so many spots stood out here. I think it was soaked in something
Jesse McGarr
In New York? Step into Japan with this amazing restaurant
Unbelievable experience! Chef was awesome, so was the food
Gwen Smith
I recently visited Shion, eager to enjoy what was supposed to be a memorable omakase experience. Unfortunately, my evening quickly turned into a disappointing and frustrating ordeal. Upon arrival, I was seated after the omakase course had already begun—a detail I was neither informed of nor even hinted at by the staff or management.
Instead of adjusting the experience accordingly or at least explaining that I had missed the start, they simply began bringing out appetizers. It felt as if these dishes were a way to fill the table and the time but, in reality, they did not resemble the authentic omakase sequence that I was expecting. I was under the impression I’d receive the full course, but as the evening wore on, it became clear that I was not. Each appetizer felt like an afterthought rather than part of the carefully curated progression one would expect from an omakase.
What’s most troubling, though, was the lack of transparency. When I finally inquired about the course progression, I was told I had indeed missed the start. Yet, I was charged the same price as if I had been served the complete experience. This left me with a feeling of deceit, as it seemed the manager deliberately made no effort to inform me beforehand or to adjust the pricing to match the incomplete service I received.
This experience was very sneaky and far from the elevated, authentic dining experience the restaurant’s reputation would suggest. To anyone considering dining here, beware of such lack of transparency in service—it simply isn’t worth the cost or the hassle, and Neither was the food!
Terence Wong
Pictures of food don't do this place justice. Everything they serve is just better than a mid-level sushi place. Fresher taste, crisper texture, more on-point seasoning. The double uni plate and crabmeat in its shell are notable. As well as the "kamatoro" which has a definite shape on the plate but melts immediately in my mouth even more than the otoro. We can see why they charge what they charge. On a side note, we were stiffed with having to pay for 3 bottles of water. No idea how they kept track because the hostess used the same bottle for all diners.
Atmosphere: 5
Food: 5
Service: 4
wenjun zhang
probably worth 200 dollars. not even comparable with anything similarly priced or even above 300 dollars. eel is full of bones, crab has shell in it, fish has no flavor, only good thing is uni.
Atmosphere: 1
Food: 1
Service: 1
Patrick Wong
TLDR: Pricey but if you're looking for purist sushi - this is a great choice. Chef Shion does everything solo and his craftsmanship is something to witness over the course of your meal. Not just the nigiri - the ostumami are very memorable as well. Save it for a special occasion but the question is - is it worth it? Yes, it is.
Shion was a place I had heard about for a long time and I did have the chance to dine with him at Amane. This is many years ago but he's clearly honed his skillset because this was a very enjoyable meal.
Much more traditional than most places, there are a ton of otsumami (starters) followed by the nigiri course. Many of the apps are very unique and super flavorful. I especially enjoyed all the different cooked fish plates with different styles. The uni tasting was great where there were three types of uni, including one from his hometown.
The shari (as expected) was excellent, nice texture and chew - not too salty/sour. All the nigiri was excellent, the aji and kohada were especially noteworthy. Just the flavor profile, the mouthfeel, the bite - outstanding. The standout for me was the temaki. It's what really blew me away. This is the cylinder-shaped hand roll and it's packed nicely with a very fatty tuna mince. What's different is he uses chopped raw onion, which balances this out so beautifully. I would put this in the top 3 hand rolls I've ever had, might even be the best omakase temaki.
This a traditional place and definitely on the more serious side. Very light music, piano jazz as is typical. If you're looking for a "vibe" - this is not the place. If you're hear to really bask in sushi perfection, then you've found the right one.
Such an experience! Shion is a master at his craft. I am blown away at the quality of their fish and the way Shion pairs his unique sauces with each fish is truly an art form. Will defiantly be going back. Felt like I was in Japan
The server kelly should be fired immediately due to her bad service. The chef is good, but he really should consider to get rid of the server who can ruin the entire evening
One of a kind experience. It's an art exhibit you can eat and will continue to taste for days. Best otoro, uni, and tamago I've ever had.
As a queer and neurodivergent individual, my experience here was truly horrific. $650 check to be told by the person next to me (a regular) that my appearance was “offensive in a omakase setting”. As I literally felt sick to my stomach after that experience, I chose to leave early. While the GM was very compassionate, she asked that I wait before I settle the bill, so she could first check with the chef to see if anything could be done. I was then offered “free sake” next time I come back. Offense on top of offense, as if “free sake next time” would make up for a lack of hospitality where only the “right people” are welcome. Leonard 69 was an absolutely remarkable establishment under former chef Derek. Now it’s a place where intolerance is acceptable. I won’t be returning.
Went for the Valentine’s Day weekend. Had a $100+ up charge per person for “Special Valentine's Weekend Omakase” which was nothing special… looking at previous reviews of people posting photos of their meals, it ended up being exactly the same menu as the normal menu. The waitstaff was polite but non-engaging and did not add to the experience at all; lacking basic communication skills and enthusiasm. Nothing was bad, but nothing was memorable or outstanding for a $1300+ dinner for two. The food itself was good and fresh but lacked creativity. Compared to other NYC omakase restaurants in a similar price range, it’s worth the skip; not worth the money. Definitely expected more. Mid tier food (for the price), low tier experience, high tier price tag.
If you’re a true sushi aficionado, this place is an absolute gem. It’s all about the quality—no gimmicks, no over-the-top theatrics, just an authentic and deeply respectful approach to the art of sushi. The chef’s dedication to his craft is evident in every bite, from the precision of the cuts to the impeccable sourcing of ingredients.
What I truly admire is how this restaurant stands apart from the viral, TikTok-fueled trends. It doesn’t cater to fads or frills; instead, it stays rooted in tradition and authenticity, offering a dining experience that’s both pure and timeless.
For those who appreciate sushi as an art form and crave an unpretentious yet exceptional meal, this is a must-visit. Every piece is a testament to the chef’s mastery. I can’t recommend it enough.
Shion can do this with no theatrics because he doesn't need to distract you with a show.
Perfect.
A pricy but excellent meal. Chef Shion really has his pulse on the seasoning of his dishes. Definitely the best Aji and Ankimo I've ever had and I'm not much of a fan of mackerel. I actually preferred it to the otoro bite which itself was also excellent.
Minor point of annoyance, when I visited, there was a patron who was visibly drunk, speaking at the top of his lung, and making facetime calls (on speaker phone) to his mom/wife throughout the entire dinner. I think the staff should have really intervened here to keep the space comfortable for the rest of the guests. It really took away from an otherwise incredible experience.
As a solo diner I sometimes get sat at the end of omakase counters but here I was dead center with chef which was much appreciated. Highlights were the kawahagi, monkfish liver and ebi shrimp. And also the tamago which can be the same at so many spots stood out here. I think it was soaked in something
In New York? Step into Japan with this amazing restaurant
Restaurantji Recommends
Unbelievable experience! Chef was awesome, so was the food
I recently visited Shion, eager to enjoy what was supposed to be a memorable omakase experience. Unfortunately, my evening quickly turned into a disappointing and frustrating ordeal. Upon arrival, I was seated after the omakase course had already begun—a detail I was neither informed of nor even hinted at by the staff or management.
Instead of adjusting the experience accordingly or at least explaining that I had missed the start, they simply began bringing out appetizers. It felt as if these dishes were a way to fill the table and the time but, in reality, they did not resemble the authentic omakase sequence that I was expecting. I was under the impression I’d receive the full course, but as the evening wore on, it became clear that I was not. Each appetizer felt like an afterthought rather than part of the carefully curated progression one would expect from an omakase.
What’s most troubling, though, was the lack of transparency. When I finally inquired about the course progression, I was told I had indeed missed the start. Yet, I was charged the same price as if I had been served the complete experience. This left me with a feeling of deceit, as it seemed the manager deliberately made no effort to inform me beforehand or to adjust the pricing to match the incomplete service I received.
This experience was very sneaky and far from the elevated, authentic dining experience the restaurant’s reputation would suggest. To anyone considering dining here, beware of such lack of transparency in service—it simply isn’t worth the cost or the hassle, and Neither was the food!
Pictures of food don't do this place justice. Everything they serve is just better than a mid-level sushi place. Fresher taste, crisper texture, more on-point seasoning. The double uni plate and crabmeat in its shell are notable. As well as the "kamatoro" which has a definite shape on the plate but melts immediately in my mouth even more than the otoro. We can see why they charge what they charge. On a side note, we were stiffed with having to pay for 3 bottles of water. No idea how they kept track because the hostess used the same bottle for all diners.
Atmosphere: 5
Food: 5
Service: 4
probably worth 200 dollars. not even comparable with anything similarly priced or even above 300 dollars. eel is full of bones, crab has shell in it, fish has no flavor, only good thing is uni.
Atmosphere: 1
Food: 1
Service: 1
TLDR: Pricey but if you're looking for purist sushi - this is a great choice. Chef Shion does everything solo and his craftsmanship is something to witness over the course of your meal. Not just the nigiri - the ostumami are very memorable as well. Save it for a special occasion but the question is - is it worth it? Yes, it is.
Shion was a place I had heard about for a long time and I did have the chance to dine with him at Amane. This is many years ago but he's clearly honed his skillset because this was a very enjoyable meal.
Much more traditional than most places, there are a ton of otsumami (starters) followed by the nigiri course. Many of the apps are very unique and super flavorful. I especially enjoyed all the different cooked fish plates with different styles. The uni tasting was great where there were three types of uni, including one from his hometown.
The shari (as expected) was excellent, nice texture and chew - not too salty/sour. All the nigiri was excellent, the aji and kohada were especially noteworthy. Just the flavor profile, the mouthfeel, the bite - outstanding. The standout for me was the temaki. It's what really blew me away. This is the cylinder-shaped hand roll and it's packed nicely with a very fatty tuna mince. What's different is he uses chopped raw onion, which balances this out so beautifully. I would put this in the top 3 hand rolls I've ever had, might even be the best omakase temaki.
This a traditional place and definitely on the more serious side. Very light music, piano jazz as is typical. If you're looking for a "vibe" - this is not the place. If you're hear to really bask in sushi perfection, then you've found the right one.
Atmosphere: 5
Food: 5
Service: 5
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