Perfect Omakase experience, from the variety and quality of the ingredients, to chef Shino's diligence preparing evey dish, to the level of service. An amazing and memorable dinning experience. Definitely recommend this place!
Atmosphere: 5
Food: 5
Service: 5
Alexander Kang
Our menu for the evening included the following: kue and sawara sashimi, grilled kanpachi with julienned shiso leaf, ankimo, Hokkaido hotate on nori, kegani with vinegar sauce, crispy amadai with grated daikon, a full flight of nigiri (shima aji, hirame, amaebi, hon maguro akami, chiaigishi, chutoro, aori ika, kama toro aburi, Hokkaido uni, anago, nakazumi, kamasu, kajiki), a hon maguro temaki, and a very unique custard tamago.There is an honest simplicity with the otsumami he serves; there are only a few components for each appetizer.A blend of non-Yokoi akazu is used as he doesn't like the dark color of the Yokoi brand. The rice is allowed to rest for approximately an hour after the akazu solution is applied to the steamed rice. I would say that the shari is somewhat stickier in the center but still has a distinctive feel of the individual grains once you start chewing the nigiri. The flavor imparts a sweet acidic flavor that is distinctive but not overly aggressive or overpowering; some may prefer this over shari that is offered at establishments like Noz and Yoshino.I would say the personal standouts for me during the nigiri flight were the hon maguro akami, chiaigishi, kama toro aburi, and Shirokawa kajiki. Basically, all the red meat "akami" selections that were offered for the evening. They each provided distinctive umami and textures paired with the optimally warm shari. The hon maguro akami was served with an otoro paste on the underside of the neta along with the wasabi, which I found interesting and unique; a first for me personally. The kama toro aburi made the grains of the shari more individualistic and pearl-like due to the heat and melting fat of the toro. The hon maguro temaki was quite large, the biggest I've seen amongst the elite omakase experiences I've had. There are various diced cuts of the hon maguro, not only finely chopped otoro; there is also diced onion inside the temaki which provided a pungent and crisp contrast to the savory diced bluefin tuna. It probably ranks as the best temaki I've tasted, the volume and heft of it definitely added to the tasting experience.As far as techniques are concerned, I noticed a few that should be noted.Uino-san very carefully scored the aori ika, with a very fine crosshatch then cutting the squid slab into 3 thin strips for each neta. If a squid varietal is not thoroughly scored, it can be more difficult to chew as the texture is firmer than that of a fish. The nigiri itself was very aesthetic and pleasing to the eye. The neta of the kajiki (striped marlin) was comprised of 3 separate slabs combined into one. Scoring in general is an aspect that is very apparent in his neta; either 3 or more cuts on a bias or parallel to the length of the neta or a wider crosshatch to help with the draping of the neta over the shari. I believe this is necessary as Uino-san forms the nigiri with fewer movements than what I've seen with other itamae.Uino-san works with intention and deep focus but is also willing to converse with his guests, even though I was the only guest during the turn that was primarily focused on his food and movements. Shion 69 firmly has its place amongst the finest omakase that New York City has to offer.Kid-friendliness: Not recommended for children.
My fiance and I came to Shion to celebrate our anniversary.We made reservations for the second seating at 8:30, so our start time was slightly delayed. We were seated after 9pm. We were really looking forward to this experience as we have been wanting to come here for years.As soon as we were seated, the party next to us was having a conversation with the chef about the menu for the night and the different fish they offer throughout the year. My fiance ordered a glass of wine and I ordered tea to go along with dinner. The waitress explained to me that my order of tea came with a total of three cups.The customers to the left and right of us ordered sake and champagne.It was a little bit of a delay before we received our first course, so my first cup of tea was finished before we even ate. I found it strange that my cup was never refilled or that the staff didn't offer me another cup.As the plated courses began to come out, I would strategically place my finished dish next to my empty tea cup. This happened about 4 times. I was hoping to get a refill, but again I was never poured or offered a cup. I even saw the waitresses tippy toe over to see that my cup was empty!!!!!I watched as they refilled champagne, sake, and water for other customers.My fiance finished her glass of wine and it wasn't until 3 courses later (with an empty glass on the table) that they offered her another drink. At this point, I had to get the waitresses attention to ask for my 2nd (out of 3) cup of tea!My fiance and I were starving throughout the night. The party of 4 next to us was receiving additional courses compared to us (& no, this was not due to dietary restrictions). I think these additional courses overwhelmed the kitchen and chef, so the food was taking longer than expected to be served. At other places we have been, additional dishes are offered at the end, not during the omakase experience.As the night went on, the chef started to drink with the other customers. It's great to see a chef that could interact with the customers, but it shouldn't affect the dinner. As the nigiri came out, each course would have a weaker and weaker hold on the rice. It got to the point where nigiri began to fall apart before I could get in my mouth!A few drinks later, the chef accidentally served my fiance, SKIPPED ME, and then served the person next to me. He apologized after doing so.Halfway through dinner, I finished my second cup of tea and was never offered or poured my last cup of tea that I paid for.My fiance finished her second glass of wine and wasn’t offered an additional drink.Before the last course, I got up to use the restroom. I folded my napkin into a square. I came back to my seat to see that my napkin was not refolded. I would like to make it clear that I do not NEED my napkin to be folded into some fancy triangle. This is just a point to prove that we were neglected by the staff during our time there.We go to Omakase for the great food, the performance of the chef, the intimate experience, and the service. These expectations were not met.We were greeted “happy anniversary” from the waitresses as we were leaving. Not in the beginning, not with a card, not with a candle…..as we were leaving.I had to keep apologizing to my fiance that we just went on a bad night. Maybe it was the party next to us? Maybe it was the alcohol that the chef was drinking? Maybe it was just a bad night. Either way, this is not the experience we were looking forward to, and it wasn't acceptable.We will not be returning or recommending this place to our friends.FYI: my fiance and I are experienced customers. We have dined at some of the greatest sushi restaurants in NY including Ito, Noz, Nakazawa, Yoshino, Amane, Icca, and Masa.
Atmosphere: 1
Food: 3
Service: 1
Ethan Bassford
This was a splurge for us and it was absolutely worth it. Had some fantastic bites unlike anything I have eaten. Grilled tuna collar my favorite. Excellent food and vibes.
Atmosphere: 5
Food: 5
Service: 5
1005 Mountain Home
It was very mediocre at best. There was not a single course that had anything special about it. I feel badly for them at sone level as it’s clear they are struggling. I think their towel warmer was broken so we get cold towels at the start of the meal. If I ad paid about 50-75 per person, I would have felt that was fair value. Sorry I cannot be more positive.
Atmosphere: 1
Food: 1
Service: 1
Dick K.
With only eight seats, Shion offers a cozy, intimate, and exclusive dining experience that lets you truly immerse yourself in the craft of sushi-making. This limited seating, combined with the restaurant's Japanese charm, makes for an unparalleled atmosphere.One thing that stands out at Shion is the freshness of the seafood. Every slice feels like it's been taken straight from the source, with no compromise on quality. The direct sourcing from fishermen in Amakusa not only ensures peak freshness but also speaks volumes about Chef Shion Uino's commitment to authenticity and quality.Every piece of nigiri, every slice of sashimi, showcases meticulous craftsmanship. From the subtle flavors enhanced by just a touch of wasabi or nikiri to the beautifully presented tamago that tastes as good as it looks, the detail in each dish is evident.
Maria K
This place is a jewel. The food is amazing. We came to celebrate my husband’s birthday and it was one of the best meals we ever had. I really appreciated the quality of the ingredients, chef’s attention to detail, and the atmosphere. There is a plethora of sake to try, and if you are celebrating you can request a small cake to be served at the end. Loved it here. Thank you for an unforgettable experience.
Atmosphere: 5
Food: 5
Service: 5
Dustin M.
Professional local couple dining for a birthday celebration.Overall, content with our experience. I would not go back or recommend. Bads: 1) Personal Touch - Our biggest disappointment was the lack of personal touch to the experience and costing well over $1000 with drinks for a couple to dine, we would consider this an experience. We noted in the reservations food allergies and that it was a birthday celebration - Neither was noted or acknowledged when we arrived. There are only 10 seats. It's an easy ask, and I say expected, to preview your guests before hand. Would it be too much of the Chef to greet your party by name? We went to a nice steak restaurant this last weekend with 20x the amount of seats that greeted the table by name - personal touch. 2) Price - We've had Omakase all over the city and this was the priciest so far. It wasn't worth the extra $150 for the more mainstream sittings around the city.3) Service - Below average. We had to ask for our saki bottle to refill our drinks. Leaving for the bathroom at this price point I expect napkins to be refolded before my return.Goods: 1) The food was delicious. Great tempo of the meal. Good mixture of nigiri and Japanese small bites/dishes.
Gabriela Silva
Great experience, Chef lets the ingredients shine. A true edomae-style sushi counter in NYC!
Atmosphere: 5
Food: 5
Service: 5
Keanu W.
This place is incredible! The ambiance and service are understated and, honestly, not perfect for the price, but this helps to create an informal atmosphere among the eight people sitting at the counter and the chef. It also puts all of the focus on the fish, and this is some of the best fish I've ever had, from absolutely perfect squid to never-frozen shrimp from Hokkaido. Highly recommend!
Very expensive but really clean staff really nice. Tasty.
Howard T
Shion is all about the quest for subtle perfection and harmony. It’s a quiet, comfortable, and intimate space to enjoy, appreciate, and focus on the food. Nothing is fancy, over the top, and glitzy, but every bite, every dish, and every piece of nigiri is just about perfectly balanced, deeply rich in flavor and texture, absolutely fresh from the best possible ingredients. I am deeply appreciative of the quality and of the work that went into preparing it.
Recommended dishes: Fatty Tuna
Jennifer F
Finally got a reservation at this place and it was worth the wait. Great experience. Authentic edomae appetizers and sushi. All the fish is wild. Can’t wait to return.
Victoria Whipple
The Best Sushi Outside of Japan.I have dined at every high-end sushi restaurant in the city, and there is something truly special about Shion. The precision with which each bite is prepared at this Zen 8 seat counter is unmatched, and the fish is so fresh that the guest is allowed to simply enjoy it in its purist state, without having to rely on excessive garnishes. Only freshly grated wasabi is used, and the carefully prepared rice complements the fish instead of overpowering it.Many of the menu items are flown in directly from the chef's hometown in Japan, so there is a sense of intimacy that accompanies a meal here. Attention to detail and quality of ingredients are the Hallmarks of Shion 69 Leonard, and I wouldn't be surprised if it joins the coveted 3 Michelin Star circle in the near future.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Ikura over Rice
KH
The food was very good but you expect excellency at this price point. Also as another guest commented, there are items off the menu that you can add later, like a $68 uni that chef says is the best… how can this not be included in the omakase? Uni was excellent but overpriced. The menu felt short to me, I expected 4-5 pieces more of sushi.If only food is 5 stars. But for me opinions should be 1 or 5, so they are helpful to others.
Perfect Omakase experience, from the variety and quality of the ingredients, to chef Shino's diligence preparing evey dish, to the level of service. An amazing and memorable dinning experience. Definitely recommend this place!
Atmosphere: 5
Food: 5
Service: 5
Our menu for the evening included the following: kue and sawara sashimi, grilled kanpachi with julienned shiso leaf, ankimo, Hokkaido hotate on nori, kegani with vinegar sauce, crispy amadai with grated daikon, a full flight of nigiri (shima aji, hirame, amaebi, hon maguro akami, chiaigishi, chutoro, aori ika, kama toro aburi, Hokkaido uni, anago, nakazumi, kamasu, kajiki), a hon maguro temaki, and a very unique custard tamago.There is an honest simplicity with the otsumami he serves; there are only a few components for each appetizer.A blend of non-Yokoi akazu is used as he doesn't like the dark color of the Yokoi brand. The rice is allowed to rest for approximately an hour after the akazu solution is applied to the steamed rice. I would say that the shari is somewhat stickier in the center but still has a distinctive feel of the individual grains once you start chewing the nigiri. The flavor imparts a sweet acidic flavor that is distinctive but not overly aggressive or overpowering; some may prefer this over shari that is offered at establishments like Noz and Yoshino.I would say the personal standouts for me during the nigiri flight were the hon maguro akami, chiaigishi, kama toro aburi, and Shirokawa kajiki. Basically, all the red meat "akami" selections that were offered for the evening. They each provided distinctive umami and textures paired with the optimally warm shari. The hon maguro akami was served with an otoro paste on the underside of the neta along with the wasabi, which I found interesting and unique; a first for me personally. The kama toro aburi made the grains of the shari more individualistic and pearl-like due to the heat and melting fat of the toro. The hon maguro temaki was quite large, the biggest I've seen amongst the elite omakase experiences I've had. There are various diced cuts of the hon maguro, not only finely chopped otoro; there is also diced onion inside the temaki which provided a pungent and crisp contrast to the savory diced bluefin tuna. It probably ranks as the best temaki I've tasted, the volume and heft of it definitely added to the tasting experience.As far as techniques are concerned, I noticed a few that should be noted.Uino-san very carefully scored the aori ika, with a very fine crosshatch then cutting the squid slab into 3 thin strips for each neta. If a squid varietal is not thoroughly scored, it can be more difficult to chew as the texture is firmer than that of a fish. The nigiri itself was very aesthetic and pleasing to the eye. The neta of the kajiki (striped marlin) was comprised of 3 separate slabs combined into one. Scoring in general is an aspect that is very apparent in his neta; either 3 or more cuts on a bias or parallel to the length of the neta or a wider crosshatch to help with the draping of the neta over the shari. I believe this is necessary as Uino-san forms the nigiri with fewer movements than what I've seen with other itamae.Uino-san works with intention and deep focus but is also willing to converse with his guests, even though I was the only guest during the turn that was primarily focused on his food and movements. Shion 69 firmly has its place amongst the finest omakase that New York City has to offer.Kid-friendliness: Not recommended for children.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Mackerel Sushi, Tamago, Aji, Uni, Ankimo
My fiance and I came to Shion to celebrate our anniversary.We made reservations for the second seating at 8:30, so our start time was slightly delayed. We were seated after 9pm. We were really looking forward to this experience as we have been wanting to come here for years.As soon as we were seated, the party next to us was having a conversation with the chef about the menu for the night and the different fish they offer throughout the year. My fiance ordered a glass of wine and I ordered tea to go along with dinner. The waitress explained to me that my order of tea came with a total of three cups.The customers to the left and right of us ordered sake and champagne.It was a little bit of a delay before we received our first course, so my first cup of tea was finished before we even ate. I found it strange that my cup was never refilled or that the staff didn't offer me another cup.As the plated courses began to come out, I would strategically place my finished dish next to my empty tea cup. This happened about 4 times. I was hoping to get a refill, but again I was never poured or offered a cup. I even saw the waitresses tippy toe over to see that my cup was empty!!!!!I watched as they refilled champagne, sake, and water for other customers.My fiance finished her glass of wine and it wasn't until 3 courses later (with an empty glass on the table) that they offered her another drink. At this point, I had to get the waitresses attention to ask for my 2nd (out of 3) cup of tea!My fiance and I were starving throughout the night. The party of 4 next to us was receiving additional courses compared to us (& no, this was not due to dietary restrictions). I think these additional courses overwhelmed the kitchen and chef, so the food was taking longer than expected to be served. At other places we have been, additional dishes are offered at the end, not during the omakase experience.As the night went on, the chef started to drink with the other customers. It's great to see a chef that could interact with the customers, but it shouldn't affect the dinner. As the nigiri came out, each course would have a weaker and weaker hold on the rice. It got to the point where nigiri began to fall apart before I could get in my mouth!A few drinks later, the chef accidentally served my fiance, SKIPPED ME, and then served the person next to me. He apologized after doing so.Halfway through dinner, I finished my second cup of tea and was never offered or poured my last cup of tea that I paid for.My fiance finished her second glass of wine and wasn’t offered an additional drink.Before the last course, I got up to use the restroom. I folded my napkin into a square. I came back to my seat to see that my napkin was not refolded. I would like to make it clear that I do not NEED my napkin to be folded into some fancy triangle. This is just a point to prove that we were neglected by the staff during our time there.We go to Omakase for the great food, the performance of the chef, the intimate experience, and the service. These expectations were not met.We were greeted “happy anniversary” from the waitresses as we were leaving. Not in the beginning, not with a card, not with a candle…..as we were leaving.I had to keep apologizing to my fiance that we just went on a bad night. Maybe it was the party next to us? Maybe it was the alcohol that the chef was drinking? Maybe it was just a bad night. Either way, this is not the experience we were looking forward to, and it wasn't acceptable.We will not be returning or recommending this place to our friends.FYI: my fiance and I are experienced customers. We have dined at some of the greatest sushi restaurants in NY including Ito, Noz, Nakazawa, Yoshino, Amane, Icca, and Masa.
Atmosphere: 1
Food: 3
Service: 1
This was a splurge for us and it was absolutely worth it. Had some fantastic bites unlike anything I have eaten. Grilled tuna collar my favorite. Excellent food and vibes.
Atmosphere: 5
Food: 5
Service: 5
It was very mediocre at best. There was not a single course that had anything special about it. I feel badly for them at sone level as it’s clear they are struggling. I think their towel warmer was broken so we get cold towels at the start of the meal. If I ad paid about 50-75 per person, I would have felt that was fair value. Sorry I cannot be more positive.
Atmosphere: 1
Food: 1
Service: 1
With only eight seats, Shion offers a cozy, intimate, and exclusive dining experience that lets you truly immerse yourself in the craft of sushi-making. This limited seating, combined with the restaurant's Japanese charm, makes for an unparalleled atmosphere.One thing that stands out at Shion is the freshness of the seafood. Every slice feels like it's been taken straight from the source, with no compromise on quality. The direct sourcing from fishermen in Amakusa not only ensures peak freshness but also speaks volumes about Chef Shion Uino's commitment to authenticity and quality.Every piece of nigiri, every slice of sashimi, showcases meticulous craftsmanship. From the subtle flavors enhanced by just a touch of wasabi or nikiri to the beautifully presented tamago that tastes as good as it looks, the detail in each dish is evident.
This place is a jewel. The food is amazing. We came to celebrate my husband’s birthday and it was one of the best meals we ever had. I really appreciated the quality of the ingredients, chef’s attention to detail, and the atmosphere. There is a plethora of sake to try, and if you are celebrating you can request a small cake to be served at the end. Loved it here. Thank you for an unforgettable experience.
Atmosphere: 5
Food: 5
Service: 5
Professional local couple dining for a birthday celebration.Overall, content with our experience. I would not go back or recommend. Bads: 1) Personal Touch - Our biggest disappointment was the lack of personal touch to the experience and costing well over $1000 with drinks for a couple to dine, we would consider this an experience. We noted in the reservations food allergies and that it was a birthday celebration - Neither was noted or acknowledged when we arrived. There are only 10 seats. It's an easy ask, and I say expected, to preview your guests before hand. Would it be too much of the Chef to greet your party by name? We went to a nice steak restaurant this last weekend with 20x the amount of seats that greeted the table by name - personal touch. 2) Price - We've had Omakase all over the city and this was the priciest so far. It wasn't worth the extra $150 for the more mainstream sittings around the city.3) Service - Below average. We had to ask for our saki bottle to refill our drinks. Leaving for the bathroom at this price point I expect napkins to be refolded before my return.Goods: 1) The food was delicious. Great tempo of the meal. Good mixture of nigiri and Japanese small bites/dishes.
Great experience, Chef lets the ingredients shine. A true edomae-style sushi counter in NYC!
Atmosphere: 5
Food: 5
Service: 5
This place is incredible! The ambiance and service are understated and, honestly, not perfect for the price, but this helps to create an informal atmosphere among the eight people sitting at the counter and the chef. It also puts all of the focus on the fish, and this is some of the best fish I've ever had, from absolutely perfect squid to never-frozen shrimp from Hokkaido. Highly recommend!
Restaurantji Recommends
Very expensive but really clean staff really nice. Tasty.
Shion is all about the quest for subtle perfection and harmony. It’s a quiet, comfortable, and intimate space to enjoy, appreciate, and focus on the food. Nothing is fancy, over the top, and glitzy, but every bite, every dish, and every piece of nigiri is just about perfectly balanced, deeply rich in flavor and texture, absolutely fresh from the best possible ingredients. I am deeply appreciative of the quality and of the work that went into preparing it.
Recommended dishes: Fatty Tuna
Finally got a reservation at this place and it was worth the wait. Great experience. Authentic edomae appetizers and sushi. All the fish is wild. Can’t wait to return.
The Best Sushi Outside of Japan.I have dined at every high-end sushi restaurant in the city, and there is something truly special about Shion. The precision with which each bite is prepared at this Zen 8 seat counter is unmatched, and the fish is so fresh that the guest is allowed to simply enjoy it in its purist state, without having to rely on excessive garnishes. Only freshly grated wasabi is used, and the carefully prepared rice complements the fish instead of overpowering it.Many of the menu items are flown in directly from the chef's hometown in Japan, so there is a sense of intimacy that accompanies a meal here. Attention to detail and quality of ingredients are the Hallmarks of Shion 69 Leonard, and I wouldn't be surprised if it joins the coveted 3 Michelin Star circle in the near future.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Ikura over Rice
The food was very good but you expect excellency at this price point. Also as another guest commented, there are items off the menu that you can add later, like a $68 uni that chef says is the best… how can this not be included in the omakase? Uni was excellent but overpriced. The menu felt short to me, I expected 4-5 pieces more of sushi.If only food is 5 stars. But for me opinions should be 1 or 5, so they are helpful to others.