69 Leonard Street is a classic Tribeca address that captures the neighborhood’s signature charm. Surrounded by historic architecture and a calm, upscale vibe, it feels distinctly New York. It’s a great example of the area’s blend of old character and modern city living.
Atmosphere: 5
Food: 5
Service: 5
Worpal (ThanLastTime)
Shoji and Shion were great. I finally caught one of the last meals at Shion - I used to come more often when I lived in the city. I still remember how good some of the special order items used to be. I’ll miss Shion but I’ve no doubt Idan’s got something magical cooking up for the next chef
Atmosphere: 5
Food: 5
Service: 5
Justin Han
Dining at Shion 69 Leonard Street is not just a meal; it is a deep dive into the precision of Edomae sushi. Chef Shion Uino has created something truly special here, and it stands out even in New York’s competitive sushi scene. The highlight of the experience is undoubtedly the quality of the neta (fish). You can taste the personal connection in every bite—Chef Shion sources much of his seafood directly from his hometown of Amakusa in Kumamoto, Japan. The difference in freshness and flavor profile is palpable; the fish feels distinct, rare, and incredibly pristine. Beyond the sourcing, the technical execution is flawless. Chef Shion’s command over jukusei (aging) and curing is masterful. He knows exactly how long to age a piece of tuna or cure the kohada to bring out maximum umami without losing texture. However, the real game-changer here is the rice. I can confidently say this is the best shari in town. The temperature is perfect, and the seasoning is exceptional—a robust red vinegar base that is incredibly flavorful yet perfectly balanced. It never overpowers the fish; instead, it elevates it. The atmosphere complements the food perfectly. It is intimate and refined, but not stuffy, helped largely by the tasteful background music. The playlist was excellent—setting a relaxed, cool mood that let us focus on the food while still enjoying the vibe. If you are a sushi purist looking for hometown pride, technical perfection, and the best rice in NYC, this is the place.
Atmosphere: 5
Food: 5
Service: 5
Jack Tawil
I felt if I didn’t leave a review it would be a crime and injustice to others. So here it is …. $1100.00 a couple - 400 calorie meal max. 10 min per serving - each dish is as minimal as it gets, do not go hungry. We actually had to head out to joes pizza after getting con Jobed , I get the art of sushi and this was no art at all. Scary !!
Atmosphere: 1
Food: 1
Service: 1
Nina Chan
I’m very familiar with the chef as I dined in his restaurant many times before. I’m surprised this restaurant has maintained their Michelin star as the food and service was just ok. I’m an avid sushi lover and have been to many restaurants throughout the world. This by far was disappointing, the quality was just ok. The service was mediocre. The amount of food and the quality was just ok. I agree with the other reviews and think at most should cost $200. Nothing was truly amazing. The rice kept falling apart. The pieces weren’t explained to us. I won’t dine here again.
Atmosphere: 1
Food: 2
Service: 2
Jason J
Came for my birthday. Food was impeccable, would be 5 stars if they weren't oddly cheap on ginger, everyone gets one refill and it's very small. Also we got charged 30 dollars for a small piece of cake for my birthday. Didn't know it would be 30 dollars, seems kinda tricky.
Atmosphere: 3
Food: 5
Service: 3
Amanda Doyle
Really terrible customer service. I have never experienced worse. For a Michelin star rated restaurant, this fell way below the standards of regular restaurants. Sean is really just unresponsive, rude and treats customers like he is an attorney. I will never give my business here again and I will strongly advise anyone against it when there are so many other excellent restaurants where you can be treated with kindness, respect, responsiveness and courtesy. Highly recommend avoiding.
Had three friends who said the quality of the food has suffered lately too.
Farrah
Shion 69 is nothing short of a world-class omakase experience, absolutely worth every penny. Having dined at several Michelin-starred omakases in Japan and around the world, I can confidently say this rivals the very best.
Chef Shion is a true professional—attentive, gracious, and committed to creating an exceptional dining experience. His warmth and precision set the tone for what should have been a flawless evening. Unfortunately, one disruptive guest at our seating was excessively loud and clearly intoxicated before dinner began, which momentarily detracted from the atmosphere.
To Chef Shion’s immense credit, he noticed our discomfort without us even saying a word and handled the situation with grace. He discreetly and politely intervened, ensuring the environment returned to one of calm enjoyment. Thanks to his thoughtful approach, we were able to savor every course and left so impressed that we booked another reservation the following week.
This is an omakase worth traveling for—exquisite food, impeccable hospitality, and a chef who cares deeply about his guests.
Atmosphere: 5
Food: 5
Service: 5
courtney seacat
Best omakase sushi I’ve ever had. No frills, just amazing, melting your mouth, fish.
Atmosphere: 5
Food: 5
Service: 5
Andreas Panayi
Shion does have excellent dishes - the two kinds of uni alone are worth the price. Honestly I am kind of tired of everywhere serving omakase because after a while it just becomes a flex as to the quality of fish the chef can get their hands on. Have I had better? Sure. Better and cheaper? Absolutely. But Shion does care about his dishes and definitely has the experience.
Incredible experience with fresh and unique fish dishes. The sake and wine list is incredible. We had a fun time. Obviously not cheap.
Atmosphere: 5
Food: 5
Service: 5
Jordan Hartmann
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
Atmosphere: 5
Food: 5
Service: 5
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.
69 Leonard Street is a classic Tribeca address that captures the neighborhood’s signature charm. Surrounded by historic architecture and a calm, upscale vibe, it feels distinctly New York. It’s a great example of the area’s blend of old character and modern city living.
Atmosphere: 5
Food: 5
Service: 5
Shoji and Shion were great. I finally caught one of the last meals at Shion - I used to come more often when I lived in the city. I still remember how good some of the special order items used to be. I’ll miss Shion but I’ve no doubt Idan’s got something magical cooking up for the next chef
Atmosphere: 5
Food: 5
Service: 5
Dining at Shion 69 Leonard Street is not just a meal; it is a deep dive into the precision of Edomae sushi. Chef Shion Uino has created something truly special here, and it stands out even in New York’s competitive sushi scene.
The highlight of the experience is undoubtedly the quality of the neta (fish). You can taste the personal connection in every bite—Chef Shion sources much of his seafood directly from his hometown of Amakusa in Kumamoto, Japan. The difference in freshness and flavor profile is palpable; the fish feels distinct, rare, and incredibly pristine.
Beyond the sourcing, the technical execution is flawless. Chef Shion’s command over jukusei (aging) and curing is masterful. He knows exactly how long to age a piece of tuna or cure the kohada to bring out maximum umami without losing texture.
However, the real game-changer here is the rice. I can confidently say this is the best shari in town. The temperature is perfect, and the seasoning is exceptional—a robust red vinegar base that is incredibly flavorful yet perfectly balanced. It never overpowers the fish; instead, it elevates it.
The atmosphere complements the food perfectly. It is intimate and refined, but not stuffy, helped largely by the tasteful background music. The playlist was excellent—setting a relaxed, cool mood that let us focus on the food while still enjoying the vibe.
If you are a sushi purist looking for hometown pride, technical perfection, and the best rice in NYC, this is the place.
Atmosphere: 5
Food: 5
Service: 5
I felt if I didn’t leave a review it would be a crime and injustice to others. So here it is …. $1100.00 a couple - 400 calorie meal max. 10 min per serving - each dish is as minimal as it gets, do not go hungry. We actually had to head out to joes pizza after getting con Jobed , I get the art of sushi and this was no art at all. Scary !!
Atmosphere: 1
Food: 1
Service: 1
I’m very familiar with the chef as I dined in his restaurant many times before. I’m surprised this restaurant has maintained their Michelin star as the food and service was just ok. I’m an avid sushi lover and have been to many restaurants throughout the world. This by far was disappointing, the quality was just ok. The service was mediocre. The amount of food and the quality was just ok. I agree with the other reviews and think at most should cost $200. Nothing was truly amazing. The rice kept falling apart. The pieces weren’t explained to us. I won’t dine here again.
Atmosphere: 1
Food: 2
Service: 2
Came for my birthday. Food was impeccable, would be 5 stars if they weren't oddly cheap on ginger, everyone gets one refill and it's very small. Also we got charged 30 dollars for a small piece of cake for my birthday. Didn't know it would be 30 dollars, seems kinda tricky.
Atmosphere: 3
Food: 5
Service: 3
Really terrible customer service. I have never experienced worse. For a Michelin star rated restaurant, this fell way below the standards of regular restaurants. Sean is really just unresponsive, rude and treats customers like he is an attorney. I will never give my business here again and I will strongly advise anyone against it when there are so many other excellent restaurants where you can be treated with kindness, respect, responsiveness and courtesy. Highly recommend avoiding.
Had three friends who said the quality of the food has suffered lately too.
Shion 69 is nothing short of a world-class omakase experience, absolutely worth every penny. Having dined at several Michelin-starred omakases in Japan and around the world, I can confidently say this rivals the very best.
Chef Shion is a true professional—attentive, gracious, and committed to creating an exceptional dining experience. His warmth and precision set the tone for what should have been a flawless evening. Unfortunately, one disruptive guest at our seating was excessively loud and clearly intoxicated before dinner began, which momentarily detracted from the atmosphere.
To Chef Shion’s immense credit, he noticed our discomfort without us even saying a word and handled the situation with grace. He discreetly and politely intervened, ensuring the environment returned to one of calm enjoyment. Thanks to his thoughtful approach, we were able to savor every course and left so impressed that we booked another reservation the following week.
This is an omakase worth traveling for—exquisite food, impeccable hospitality, and a chef who cares deeply about his guests.
Atmosphere: 5
Food: 5
Service: 5
Best omakase sushi I’ve ever had. No frills, just amazing, melting your mouth, fish.
Atmosphere: 5
Food: 5
Service: 5
Shion does have excellent dishes - the two kinds of uni alone are worth the price. Honestly I am kind of tired of everywhere serving omakase because after a while it just becomes a flex as to the quality of fish the chef can get their hands on. Have I had better? Sure. Better and cheaper? Absolutely. But Shion does care about his dishes and definitely has the experience.
Restaurantji Recommends
Incredible experience with fresh and unique fish dishes. The sake and wine list is incredible. We had a fun time. Obviously not cheap.
Atmosphere: 5
Food: 5
Service: 5
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
Atmosphere: 5
Food: 5
Service: 5
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.
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