**September 2025 visit Shion is in the small group of uber-expensive omakse NYC but did not live up to the value. 69 Leonard Street is an unassuming entrance opening to a beautiful omakase space. The staff were attentive and warm and Chef Shion greeted each diner however was the quite aloof for the whole meal, focusing entirely on the preparation and serving, which is fine, but not an intimate dining experience with the chef. The meal started with appetizers - highlights being the uni and hairy crab. Both were aesthetically presented - simple on the uni with no rice or add-ons, just pure uni and then the hairy crab in the shell. Uni was fantastically rich and creamy and snow crab was tender and flavorful. The sushi itself was traditional edomae sushi. The rice was extremely good - well-seasoned and just about perfectly cooked balanced between softness and toughness. The fish itself was very good but I didn't find memorable. He served your typical findings and my favorite were the Otoro and Anago, but otherwise for the price I wasn't blown away. We ended with tamago for dessert which was great. 69 Leonard street was a let down for the cost and I found Yoshino, Sushi Sho and Icca to be way better value for omakase for the price you're getting and was a tier above in quality and taste for me. I would steer away and recommend those omakase in the uber-expensive NYC club. **Shion left 69 Leonard street in December 2025, I believe it's uncertain what the future of the restaurant is though not necessarily closing for good. A negative aspect was getting charged extra for still water even though I had clearly asked for tap water and staff weren't willing to budge or believed me. read more

See all

To start off, I know the shop is closed indefinitely due to the unfortunate fire that happened around a month ago. On top of that too, Shion is leaving shion 69 Leonard. However, I wanted to write this review for what once was. This omakase place was unique in both the quality and selection of fish. The attention to detail on the fish and how it was prepared show the careful consideration from the chefs from acquiring the fish to preparing it. This used to be my number one omakase place, and I'll miss going here. read more

See all

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. read more

See all

The menu hasn't changed too much from Shion Amane days. But still excellent service and traditional style omakase. All the trimmings of a Tribeca location are there. The only quip I have is nothing stands out as theirs. The typical pieces such as tuna and fluke are expected. Would have been wonderful to get some more seasonal delicacies and unique options. At this price point there are just so many spots you can go to besides maybe Masa and Sushi Sho that I cannot recommend a return visit. read more

We arrived at a most unassuming location, the small silver placard near the door confirmed our destination. We were welcomed graciously by the hostess and invited to rest in the waiting area. Shion was prepping for the first dish as we were being seated. He greeted us with his smiley eyes. As Shion prepared each dish, it was like watching him dance - he genuinely enjoyed creating each of his delicious bites. He presented each dish with a grin and smiley eyes proudly describing them. The hairy crab was highly anticipated and didn't disappoint: fresh, with subtle flavour, and bouncy flesh. Our favourite was the grouper, small-spine sea urchin, and amaebi. It was an enjoyable experience that Shion made for us! read more

The best sushi I've ever had! The restaurant is small, clean in decor, and intimate. There are 8 seats total. The sushi chef interacts with you and explains each dish or bite, and with 8 people total at the restaurant, it feels personal and special. The sushi and dishes were absolutely incredible. Each piece was so fresh and delicious, and I could tell the sushi chef handled each piece with so much care. The waitstaff is attentive, and I got an excellent sake suggestion! Overall a 10/10 experience that I won't soon forget. I was there for my birthday and it felt special. read more

High-end, intimate, masterful simplicity. Shion 69 is top tier Omakase. The uni tasted like peanut butter and the tamago was, as the Michelin guide says, "unrivaled." Though other reviewers have called the chef "stuffy," I didn't get that impression at all, he was a joy to interact with and the food was excellent. Only complaint is that it was way too cold inside even after I asked for the heat to be turned up. read more

Shion can do this with no theatrics because he doesn't need to distract you with a show. Perfect. read more

I enjoyed an evening here with my husband. The service was hushed, respectful, and ascetic, to the point that it was just not a fun place to be. You feel self-conscious eating with 3 other couples, in a restaurant that feels so quiet and where the chef says almost nothing. I felt like I was in a temple or place of worship and not in a good way. My favorite dishes of the evening were the kegani (hairy crab) and the managatsuo, which came in a ponzu sauce that I wanted to drink. There were hardly any misses. However, Uino-san's skillful and light touch for some of the nigiri, meant that the fish was sometimes much colder than the rice. I am giving it three stars because I can't say that this particular omakase experience was better than other omakase that present a much better value for the money. For example, we had an unforgettable 26 course omakase at Endo at the Rotunda in London for ~$500, where the sushi, the rice, and the presentation were even more stunning. At over $1000, I can't say I need to have this again. There's other omakase to be had in the city! read more

It's alright - fish was fresh and we were content. Nothing too special though - not our favorite byc omakase.

Excellent all around. The small dishes that start off the meal are so delicious. Everything tastes extremely authentic. It's the best quality fish I've had in New York. The hairy crab dish is incredible. The portions are actually well sized. This was my second time for a special occasion and I thoroughly enjoyed it. The service is so lovely. Our server was very helpful suggesting a plum wine (not sweet) before a bottle of sake. We enjoyed both very much. It is definitely pricey and it's hard to say any meal is "worth" that much but the experience is unparalleled. I recommend it for a special or celebratory night. read more

See all

Came here pre covid last year and forgot to leave a review! My boyfriend and I have been to a fair share of omakase restaurants over the past few years. This place was great! They only have counter seating, no tables, so it was nice and quaint. We both loved how the ginger was diced up in cubes, rather than slices. It was our first time eating it like that and wow, it was amazing! Every piece we got tasted super fresh and delicious. I enjoyed the fire fly squid! It was the first time I had that. The price tag is a little steep here though, which is the only reason I would be hesitant on coming back. read more

See all

It's unfortunate that I'm only able to post 10 photos because everything was delicious. I would definitely come back for the omakase experience. This place lost 1 star for me only because of the group that sat next to mine who were extremely loud and literally startled us every time they laughed. It obviously had nothing to to with the staff, food or chefs but it did dampen my experience in such an intimate space. read more

See all

There's only a few stops left in the elite NYC omakase tour for myself and Shion 69 didn't disappoint. Uino-san's skill is on clear display at his sushiya, especially so as he doesn't have an assistant helming the counter with him. He's essentially a one man show that can handle a full seating with adriot efficiency and pacing. 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. The very clean, delicate, and subtle shiromi flavors of the kue (gigantic/longtooth grouper) and sawara were displayed with a simple dollop of freshly grated wasabi and dipping sauce. The herbaceous and voluminous julienned shiso leaf provided a light accoutrement to the buttery kanpachi with crisped skin. The ankimo was extremely soft and smooth to the point where even slight pressure from the chopsticks caused it to fall apart; some of the best I have had in recent memory. The crisp nori enveloped the marinated, grilled hotate without empowering salinity from the marinade. The acidity of the vinegar sauce balanced the sweetness of the kegani very well, the strands of the horsehair crab on the top of the mound had a more pronounced sweetness than the bottom strands as the sauce settled at bottom of the shell. The amadai (tilefish) had its skin perfectly oil blanched where each scale was individually crispy and provided a clear textural contrast to the succulent, steaming white flesh. 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. This is characterized by a press in the center underside of the shari, a quick flip, pinch, squeeze, turn, pinch, squeeze in very quick succession; the speed was almost imperceptible through my video review. 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. We had a spirited discussion on whether shima aji and sawara were either hikarimono or shiromi as they have silver skin. When there was difficulty communicating in English, his staff was able to bridge the gap. Shion 69 firmly has its place amongst the finest omakase that New York City has to offer. read more

See all

One of my favorite omakase spots in nyc... it is very pricey but the chef is very talented and also very nice! Staff is too. It's a very intimate space (maybe 8 or 10 people?) , so make reservations at least a couple weeks in advance. every dish was excellent but my favorite was the crab !!!! Will forever dream about this meal. Check out my tiktok of this place @ketocherri read more

See all

Every bite was magical, including the small plates in the beginning of the meal. Stand outs include the uni course and the white fish dish. Too pricey though read more

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. read more

The big question you might ask: is Shion worth it? Is this omakase, in a sea of rapidly inflating restaurant prices and omakase saturation, worth its $457 price tag (after a mandatory 20% tip and tax)? To preface, nearly every dish was executed with flawless precision and focused clarity. In fact, I might almost say the cooked dishes were more memorable than the nigiri. The opening grouper sashimi evoked prosciutto with its smoky and aged savory chewiness. The fried tilefish had scales individually fried and crisped up and contrasted beautifully with the tender fish. If you like sushi rice that isn't too vinegary with a bit of an al dente bite that doesn't clump together but where the individual grains spreads on your palate, Shion executes that perfectly. I am not a fan of squid, but he coaxed a creaminess out of the neta that I have never experienced before. Mehikari, an oily white fish that I've never had before, was lightly torched to crisp up the skin. The tuna hand roll had crunchy and dry seaweed that made a great wrapper for the aforementioned rice and tuna pieces with crunchy bits of radish in it. The final piece of custardy tamago had a firm yet gelatinous texture that was unparalleled. Despite the deliciousness of every component, there is only 9-10 pieces of nigiri in this meal. I left hungry, which feels ridiculous for a $457 meal. I understand that appetite is hugely variable, and I don't want to ding a restaurant for that, but I hated leaving feeling like I needed a slice of pizza. Additionally, because I was at the earlier 6pm seating, there was definitely a sense of rushing to make sure the place would be clear for the 8:30pm seating. Most of what I know about the dishes are from my Googling and research, and not from the chef. This was a meal whose $457 premium laid in its ingredients and its cooking, but unfortunately not much else. Make sure you have a couple of dollar bills for the dollar slice you're going to want later. read more

See all

I took my girlfriend to the fourth anniversary, thinking about the daily cost of 500 dollars per capita, and many people recommend it on the Internet. Such a glamorous resume with Chef Shion should not be overturned. But I never expected that the dining experience this time was completely unexpected. Let me talk about the advantages first. Each dish looks exquisite, and you can taste the original flavor of each ingredient in your mouth. There are no too many condiments. The most used are the lime zest and the chopped green onions. The rice with sashimi also has a light bottom flavor, so the fish only needs a little soy sauce to enhance the flavor. There are a total of 17 dishes, which is considered full. Apart from that, I really can't think of anything to boast about. Now for the disadvantages. In fact, I did my homework before I went. I heard that Shion is very shy and his English is not very good. But I really didn't expect that I didn't chat with the chef for nearly 3 hours, and each dish was only briefly introduced, and I felt that I had lost interest in the ingredients and the guests and did not feel enthusiastic. 6 appetizers, 9 sushi, 1 hand grip, 1 thick omelet, and 17 dishes in total took two hours and forty minutes. The whole process did not feel the enthusiasm of the service, which made people feel like a cheap small workshop. . The only place where the ingredients can be boasted is fresh. There are no high-end and special ingredients, and the freshness of the ingredients can be guaranteed at a store of 200 per capita in New York. In particular, I should mention the last thick egg stew. My girlfriend and I felt a fermented wine smell when we ate it. On the way home after eating, my stomach started to hurt before the car arrived home, and then I got diarrhea. He called the manager back and said that it had never happened before, and all the ingredients were okay. The ingredients have been the same for the past five months. There are a lot of Barabara, but in the end it means that their restaurant must be fine. But I saw on the review website that at least four or five people had the same diarrhea reaction. I hope that there will be a "Karen" to teach the store to be a person in the future. Another point is that the price is really low. There are no high-end special ingredients, just ordinary. The menu has always been the same dish without major changes, but what omakase requires is not that the chef decides based on his own experience. Do you use the catch that fits the season best and is the fattest in the season? And the service can't keep up with the price at all. Although it's not bad, it's not very considerate, and there is no menu that night. If you don't eat it often, you don't know what fish it is (Master Shion can only rely on guessing). If you want a drink, you can just add 500 per person. At this price, there is nothing that surprises me. When I was eating, I told my girlfriend that if the store continued to be like this, the customers might lose more than half. I was happily thinking about having an unforgettable anniversary, but I had serious diarrhea when I went home with my girlfriend. I will not go again in the future, and I hope that friends who read my article can stop the loss in time and don't send money to unscrupulous stores. read more

See all

Chef Derek Wilcox runs Shoji 69 Leonard St, offering edomae sushi accompanying a kappo style kaiseki menu rivaling other top sushiya in NYC. And he does it without being afraid of instilling his own style and preferences to traditional Japanese preparations that befits an NYC palate and culture that is less rigid and more expansive. In absorbing the nuances, language, customs, and culinary artistry of Japan while living and working there, Chef Derek still manages to honor the spirit and style of traditional Japanese sushi and pays proper homage to the culture in keeping with hospitality, presentation, and respect for his guests and ingredients. The service consists of otsumami courses sprinkled throughout with nigiri prepared in between. If you're here just for the food, then by all means, sit back and enjoy as each dish or nigiri is presented to you. But eating at Shoji can also be a very informative experience and I would encourage you to engage in a discussion about the provenance of the ingredients and techniques used to prepare them. As someone who is conversant in both English and Japanese, Derek is able to offer insight into the dining experience for both audiences. Otsumami from the meal were fantastic while showcasing a mix of light flavors that allow you to taste the underlying ingredients in a complementary way: - Creamy uni tofu topped with some wasabi jelly - Unagi simply grilled with salt to a soft and fluffy texture accompanied by sweet potato - Rice with salmon roe bursting with a light balance of saltiness and sweetness - Delicately grilled spotted prawn with squash in dashi made from its head. - Negitoro handroll - Steamer clams in its own delicate broth - Tender poached octopus with a perfect chew and a light dusting of yuzu zest for a bright contrast An otsumami course that was of particular interest was hagashi toro. Hagashi means peeled in Japanese and that was exactly what Chef Derek was doing at the beginning of the service, painstakingly removing all the fibrous sinew that come from the bottom part of the tuna belly with tweezers. The result is the same luscious fat content of toro, but without any hindrance from awkward chewy and stringy sinew. Each piece is dotted with Japanese mustard and accompanied with a dipping sauce made from an egg yolk cured in soy sauce, making for a happy marriage of fat, creaminess from the yolk, saltiness and umami from the cure, and a hint of heat. A ball of shari is given at the end to mix and soak up the remaining sauce so you don't have to embarrass yourself trying to lick the plate clean. Nigiri from the service: - Squid - Kinmedai (golden eye snapper/sea bream) - Kohada (gizzard shad) - Shima-aji (horse mackerel) - Saba (mackerel) - Akami (lean tuna) - Otoro (fatty tuna) - Uni from Santa Barbara - Hamaguri clam brushed with a much lighter nikiri than the traditionally sweeter version used in Japan - Trigger fish (off menu) cured in kelp that was sensational in striking a perfect balance between texture and flavor for white fish - An absurdly clean, soft, and fluffy piece of anago (salt-water eel) The gari (ginger) provided throughout the meal were absolutely fantastic and I had a generous second helping, because the gingery spiciness and heat from the pickling process was so addicting. The meal ended with an astoundingly refreshing dessert of yuzu granita with apple and ginger. I enjoyed my meal at Shoji 69 and was able to appreciate the excellent preparations of the ingredients, while learning quite a bit about the techniques used throughout the service. It's a great opportunity to enlighten yourself about what you're eating and in the process enjoying your meal even more as result, which you can't necessarily find from other high-end sushiya in NYC. read more

See all

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! read more

SHION 69 Leonard St - Crab in a vinegar sauce - Sushi Bars Near Me - New York, New York

See all

KenScale: 8.0/10 New York City has recently seen a ton of super-expensive sushi restaurants. I don't know if that is necessarily the good thing, but I will probably start making the rounds this year with my wife Jun to each one of them simply because Jun and I are always eager to check out new spots, although we will also try to look for places that we can become regulars, such as Mayanoki. The first stop of our pricey journey this year is Shoji located on a quiet TriBeCa street. What particularly stands out about this place is the presence of a Caucasian chef, Derek Wilcox, who trained in Japan for a long time before coming to NYC to make his name. Shoji has received a three-star accolade from New York Times' Pete Wells, and while I think Mr. Wells' evaluation of Asian restaurants is not always on the spot, I was also curious what chef Derek has up his sleeves that his Japanese counterparts might not have. I think Jun's reaction when I told her after the dinner that it cost over $200 per person (it was $252 per person) sums up our experience. She was flabbergasted that a restaurant that was solid but not great charges that much. The full kaiseki menu that Jun and I sat down at the counter for consists of several seafood-based appetizers, followed by a series of nigiri sushi and then the desserts. Some appetizer dishes were great, such as the red sea bream (called "tai" in Japanese according to chef Derek) accompanied by watercress that was quite a delicacy with its smooth texture, or the blue fin tuna with Japanese mustard that you can dip on egg yolk sauce for a wonderful effect on the flavor combination between the fish and the egg yolk. Jun grew up in Korea loving belt fish, and the one served at Shoji, marinated in soy and citrus for two hours and accompanied by orange, was easily her favorite dish of the night. On the other hand, there were some misses such as poached bay scallops where miso and crumbled walnut quickly overwhelmed the texture of the scallops, or the fire fly squid with pea shoots that could have been more robust in texture. The chawanmushi served with black truffle (served, to our great surprise, by Oona Tempest who we last saw at Sushi by Bae was also weak because of the way clam dashi made the broth too fishy. The succession of nigiri pieces that followed was also a mix of hits and misses. I loved pieces such as golden eye snapper, kohada (called "gizzard shad" in English according to chef Derek who said he is also fluent in Japanese) and o toro (fatty tuna) for how fresh they are with excellent texture. Jun, who is always sensitive to the freshness of sea urchin, approved the uni that came from Maine, and we both loved the extra level of crunchiness that the kuruma ebi (prawn) provided, as well as the generous portion of the sea eel. However, it was difficult to pinpoint one or two truly outstanding pieces that Jun and I would end up choosing at other sushi restaurants we had been to, and other pieces such as needlefish, nodogoro (alternatively called akamutsu to translate roughly to "rosy seabass" in English) and akami ("lean tuna") were all in the OK territory. Following a serviceable maki hand roll with blue fin tuna, we got two dessert dishes, one with refreshing yuzu and ginger granita and the other with strawberry and mochi that you can dip on addictively delicious dark and white chocolate ganache. Getting a reservation at Shoji requires a booking online and there is a single counter with 10 people for two seating times (one around 6 p.m. and the other around 9 p.m.). There are some high-end sake and wine selections, and the sake bottle we ordered on our server's recommendation was quite nice. Given the intimate setting of a single counter, if you are looking to impress your date and do not have budget constraints, Shoji could be a good spot to accomplish your mission. Chef Derek was usually not the one to initiate conversation with diners, but he was willing to answer anyone's question on the source of fish and it was evident that he does have profound knowledge of the fish he is bringing to the table. Having been to a number of great sushi restaurants in the city (and more to come in our future culinary journey), it was difficult for Jun and I to call Shoji one of the very best. We both liked the dishes well enough, but as I'm writing this review about a week after our dinner, I couldn't quite remember one or two dish that I would consider for the Best Dishes of the Year category when I write my year-end reviews later this year. read more

See all

I really wanted to like this omakase spot, but the food was just okay to me for the price, biill came out to $1673 for 3 people and they charged $235 for rose. The meal took a 3 hours, it just felt extremely dragged on. I asked for extra wasabi the chef didn't put it in and my friend asked for less rice the chef didn't put less rice. I would never come here again. read more

See all

Not the best high end omakase experience I've had. Food was good can't say great. Felt very nickeled and dimed. Only one refill for $18 hot tea and wanted to charge for refill of ginger yes ginger. chef trained under the legend Takashi Saito in Japan and he's riding on his coattails but I have a hard time believing that Chef Saito taught him the art of making customers feel nickeled and dimed for $300+pp sushi it was a one and done experience for me. read more

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. read more

The chef Shion was from Amane before. There weren't too many surprises but it would be a safe spot to taste a high-quality omasake. Both my friend and I had a great experience. The food was pretty good, fish is really fresh, we can tell the chef put his own ideas behind the whole meal. The tamakoyaki the egg dish was served as a dessert, it has a taste of pudding, best I've had. There's no sake pairing, but the recommendation for wine and whiskey was pretty good. read more

See all

I enjoyed the ambiance, kinda wish dinner didn't take over 3 hours with 1 chef. Overall good quality but very overpriced. read more

See all

Yes Five stars! I travel and eat quite a bit. Especially for good Sushi. Living in DC I can say it's easily worth the trip for this meal. Ranks as one of the best Omakase experiences I've enjoyed. The quality and choice of what's served is as good as you get anywhere in the world. The entire team delivers a wonderful experience. I now choose this over other Two Michelin star haunts I used to frequent. Highly recommend!!! DCFOODFREAK read more

SHION 69 Leonard St - Sushi Bars Near Me - New York, New York

Chief Shion is definitely one of the best Omasake Chief in the states. All the ingredients are directly imported from Japan, combined with Chief Shion's creativity and master techniques. The meal experience is like attending an orchestra concert. Highly recommend!!! I think he will receive three-star Michelin within a year:) read more

SHION 69 Leonard St - Uni - Sushi Bars Near Me - New York, New York

This is my favorite Japanese restaurant in NYC, and I wish I could eat here every week! The seasonal omakase menu is a blend of kappo kaiseki and Edomae sushi, and it truly is seasonal as some items may only be on the menu for a few days or weeks. The fish sourcing here is stellar, and Chef Derek, who trained for 15+ years in Japan (both Kyoto and Tokyo), knows how to use them in harmony with other ingredients. I went for the 4th time last night, and Chef Derek was demonstrating even more of his skill showcasing amaebi in a hot sashimi style and then using the broth it poached in for a stellar chawanmushi later in the meal. Both were some of my favorites of the prepared dishes and then so many favorites pieces: Ika, Aji, Jabara Toro. I mean I could just list them all and it would still be accurate. The sake and wine list is also interesting, diverse and well-priced which makes for an all-around wonderful meal. Check out more on my IG: @cy_eats. read more

See all

My first time visit to Ichimura was during its first stage, when it was still sharing part of Brushstroke kingdom and was called Ichimura at Brushstroke. Two years later a.k.a today, I am revisiting, right after it went through the whole renovation process - this time more like a worship. Ichimura-San was as humble as I recovered in my memory, and certainly brought me a lot more this time. With yuzu baby sea eel and marinated clam as starters, my Omakase journey has been officially kicked off. While sea urchin and o-toro continued to be my favorite pieces, I certainly enjoyed that piece of scallop, sitting quietly, but fatty, juicy, and refreshing. Definitely less enjoying that piece of horse mackerel as it was slightly too fishy for me; yet I would rather attributed this to the fact that I was less used to mackerel in general. Well if you are calling Tokyo Tsukiji market as the origin of best quality of raw fish, Ichimura is where you visualize that realization. I kind of felt a bit sad when that matcha hinted dessert bowl was brought onto my table, calling it an end; yet I was also grateful that the whole experience was nothing but impeccable, marking it the best day in my life. It is magical, and I was part of it. read more

See all

This was one of the most disappointing sushi experiences I've ever had. I have spent the past two years searching for a restaurant that could best Cagen, and have found my journey fruitless. I patiently waited for Ichimura to open post-brushstroke, thinking that there might be an opportunity to have a competitor for the top sushi omakase experience, even with the $300 rate. Boy, was I wrong. Ichimura and Cagen share the same fish purveyor, which IMHO is the best for its wide range of rare fish and freshness straight from Japan, except that we were treated to a measly 12 pieces that were mediocre at best. The sashimi plate was as sad as a dying plant and I could only think to myself that I was being gracefully robbed due to my ignorance and enthusiasm for this new sushi theater. Then in the middle of our service, an alcoholic Chinese woman, and regular of the restaurant, began yelling at me, calling me an asshole and screaming "Fuck you", all the while grabbing chef's arm and asking him if he loved her. They had to escort the woman out after she needed to be carried to the bathroom. My final check arrived and with drinks cost me $2000. I was shocked to see that there was no compensation from Ichimura San for the horrible experience my party went through with the fiery breathed customer, especially after we were so gracious and respectful to him and as we bought two bottles of some of their best sake. #firstworldproblems, I know. Nonetheless, I went to Cagen a few days later and my palate was cleansed beautifully. Never again. read more

See all

We wanted to take some good friends who are leaving town for a goodbye dinner at a Japanese spot, but we also wanted to try and go somewhere a little different relative to where we'd gone in the past. As such, we ended up at Shoji, which is marked by a simple door with 'Shoji' written on it. Stepping inside, it very much captures the feel of the more austere sushi spots in Japan - lots of clean wooden lines and not a whole lot of artwork decorating the place, with a single piece of calligraphy framed behind Chef Wilcox adorning the wall in the main dining spot. It doesn't get much simpler than a 10-person dining counter (no table seating), and so you get everything cut and prepared by the head chef himself. The drink selection, like all proper sushi spots, tends towards the sakes, with only a few beers (all of the lighter variety) available. The sake was nice, and the beer was pretty standard, and tap water was always available, with our glasses filled consistently. As we were the first party to have a seating at 6 PM, we got to see a lot of the preparation for everyone else ahead of time, along with getting a head start on the food. The meal can be dissected into three general segments: starters that focus more on sashimi and lightly prepared bites; the main omakase sushi course; and the last couple of courses - the miso soup to finish, along with a light dessert. The starters were all quite good, with the scallops (really fresh quality from Massachusetts) and the seared tuna being the notable highlights. The baby squid was also quite good - probably not everyone's cup of tea - but it had a really nice flavor to it - and the chawanmushi with egg white was an interesting take on the dish...personally, I think leaving out the yolk makes it a bit less flavorful, but adding in some truffles, along with chives, helped out but didn't quite fully do it justice (i.e. the truffles were sliced and added on top; immersing the egg custard in truffle would have really added depth to it). The one starter that I wasn't as big a fan of was the trout, which was grilled a bit too much and lost a bit of the texture and flavor given that it was dried out a bit. The sushi, though, was really quite good. I also appreciated that a number of the fish were more seasonally appropriate or were slightly off the beaten path and not quite the 'same thing' that everyone does. Some highlights were the 'black throat', which was described as being 'like perch, but not perch'; it was a very creamy white fish that was absolutely fantastic. The golden eye snapper, aside from being a beautiful cut, was also delicious and very fresh. The mackerel here is much less 'fishy' than in other places I have had it, and the cut was also definitely less tough / chewy than I have encountered elsewhere. Standards like chu-toro and o-toro were excellent (with the latter not being overly stringy), and I really liked the slightly different take on uni here - served without the seaweed wrapper and topped only with a little sea salt and no soy sauce...that was the piece I went back for extra on. I would say two pieces didn't quite match up to where I'd expect it to be, and that would be the anago - too dry IMO, which can make it a bit of a mouthful; and the tuna hand roll, where it seemed like the quality of the fish was a clear step down from virtually everything else we had eaten that evening. The last word on the sushi, though, would be that the rice is absolutely top-notch here...it tends towards the vinegary side, which I like, but it also means the rice is more moist and adds a little flavor itself to each bite. We finished up with a red / white miso soup served in broth made from the ebi's head (barely perceptible, IMO, and if anything it dampened the slightly stronger impact of the red miso), along with a very delicate pastry served with kumquats and a soy-infused yogurt of sorts...a refreshing way to finish off the meal. Overall, the meal is quite good here, if definitely tending towards the more expensive side (like pretty much any good sushi place). One thing to note is that hospitality is included, which could skew the perception of the price higher than it actually is. There's no doubt that I enjoyed the vast majority of the food here, and I would have zero issue coming back and eating here again, given that the menu is seasonal and will change. There were a few things here and there that I felt could have been executed a little bit better, but the current 4.5-star rating feels right on, and I will round up because I did think that the quality of the meal is right up there with the best spots you would find in NYC. read more

See all

I was a little sad when I heard that Chef Ichimura had left Brushstroke; however, to find out that he had gone and opened up his own place - THANK GOODNESS!!! Chef Ichimura is so humble and very serious about his craft. I absolutely LOVE his traditional edo-mae sushi omakase, as each of the bites we had was distinct, delicious, and carefully-crafted. I knew that the hubs and I had to make a reservation right away, and with only 10 seats, you best believe the spots fill up quick! Also note that the restaurant is offering a special Valentine's lunch and dinner menu! Ichimura has it set up where you can easily make reservations online or over the phone. I'm old school, so I called to speak to a live person for multiple confirmations. The process was such a breeze, and the reservationist was super sweet and made sure to note the special occasion and all of our aversions/allergies! :D The restaurant is super gorgeous, but what I love the most is that it is super intimate! With only 8 other people (if you're going with a date), it really feels like you're partaking in an exclusive and a special evening! :D For those who are sake conossieurs, you probably will be super impressed with the rare collection and the pairings offered. Plus, not all of the party members have to partake in the pairing. I highly recommend in reserving in advance! +Edo-mae sushi omakase +10 seats only +a beautiful intimate dinner :D +reservations online or via phone +sweet reservationist :D read more

Was very happy to find out that chef Ichimura-san has opened his own sushi place after left Brushstroke. The reservation is even harder to make as there're only 10 seats and the spots fill up very quickly. The omakase started with a trio starter, consisting of baby sea eel, baby octopus, and seasoned eggplant. I was a bit upset by interview stuff that night, but after the first bite of the baby octopus, my face was completely lit up lol. Definitely a good start to the full experience. After that was chawanmushi and sashimi plate, and then a warm daikon course, and we were ready for the nigiris. Ichimura-san was very nice and humble as mentioned by many other yelpers. The seasonings were all very on point. We had three kinds of tuna that night, from bluefin tuna Akami, to double decker chutoro and three layered otoro, every piece was simply delicious. The dessert for the night was greentea ice cream mochi, it was nice as well, but I don't really like the taste of brown sugar. I'll give 4.5 stars to Ichimura maybe because I was expecting something more unique and special here. After all, there are so many options for good quality sushi in the city, and given the price we can dine twice at some other decent places. But still, me and my friend both enjoyed the experience very much. read more

See all

Finally got to write this long overdue review for Ichimura 2.0! Took a friend from SF here on the second Friday of opening. On entering, I was in love with the simplicity and authenticity of the decoration. Funny story - 69 Leonard was the address of my first apartment in New York ;) Oh all the good memories~ Let's focus on the food. For all you have been to Ichimura 1.0 at Brushstoke, I am pretty sure you are familiar with Ichimura san's unique seasoning of fish. At 2.0, chef's namesake restaurant, one shall expect his personal aesthetic could only be heighten and exemplified. This was exactly the case for our omakase experiences. I will save you from all the fish name dropping. Pointless. But I am going to tell you this, you won't find better in the U.S. And I have been to many sushi restaurants in the U.S., HK and Tokyo. From the amuse buche to dessert, every bite is a progression to the foodgasmic-land! We were served some of the best quality winter seasonal fish daily from tsukijimarket. My favorites were the kimedai, kohada, uni and of course, otoro served with a piece of tamago (full list of sushi see pictures). We finished two bottole of dry, fragrant junmai ginjo (tipsy :/) recommended by our wait staff. Service was impeccable. Certainly is a luxury but you would be hard to find an authentic sushi experiences like this outside of Tokyo if you cannot afford the time off or the flight tix. And unlike other sushi restaurants in the same price range where most guests are served by some apprentice, you will be one of the lucky 10 per seating (2 per night) to be served by Ichimura san himself. Go now! read more

See all

It's really just okay. But the price is too high for okay food. The oyster was really good, other than that, all start dishes are bland in taste. The silver fish sushi pieces (kohada, saba etc) tastes just like those you could get at crappy amateur sushi restaurant -- stinky, sour and nothing about texture and balance. The eel..my god I spitted it out (Sorry, I think I hid it pretty well though).. The rice was so salty that I originally thought they didn't mix it well. Turns out it's just - too salty. And with the generous soy sauce on top, it made me want to drink more sake and water (maybe that's the point?lol) Sorry chef. The pickled baby ginger is really tasty though. In general you can definitely tell that some dishes he has learned and practiced well in Japan, but still not like eye-opening. The rest dishes are probably something he didn't get a chance to practice. And those are just waaay below average and have destroyed the whole experience. Considering this is like $200 per person, you probably want to select other edomae restaurant. read more

Let me start by saying the quality of the food was very good (under a recent visit with Chef Wilcox). But things fell short elsewhere, leading to a frustrating experience. Typically, omakase has a rhythm to it, and since the chef had spent years in Japan, I was expecting something along those lines. However, the pace was excruciatingly slow. After 3 hours, we had barely reached the last of the savoury courses, and dessert had not yet been served. At this point, it was well after midnight and I just wanted to get out of there. The chef would craft each piece of sushi and hand-deliver it individually to each diner. At Japanese-run places, including high-end spots like Sushi Yasuda, the chef crafts the pieces for diners who are dining together at the same time, making the process more efficient. In addition, 4 diners were on a slightly different schedule from everyone else, so the chef would have to periodically stop what he was doing and go back to catch them up. The pace at which this happened was honestly painful to watch. The chef seems to have a more than capable apprentice, Oona Tempest, who has worked at many of the top sushi spots in the city, including running her own counter, so why not enlist her to help with some of the preparation? Finally, we each ordered a glass of wine, at $20 a glass. The pours were the smallest I have ever seen in any restaurant, and I dine out very often. It was certainly far from a standard 5 oz. When I said something to our server, she got another of the servers, who did not acknowledge the pour was below standard, and begrudgingly told us he would give us more. It certainly did not entice us to order more wine, which was a loss for them given we were at the counter for 3 hours. There are many other better sushi places in the city where you will get a better experience and service for your money. read more

This is a real taste of Japan. The chef is super enthusiastic and so kind. The staff are so polite and professional. But the real major shine is the food. Every course and dish was a true delight. I couldn't stop moaning from the freshness and delight of the dishes. read more

See all

I have been to Shoji many times, and each time it has been exceptional. The menu is based on the season, as Chef Derek Wilcox only uses the highest quality seasonal ingredients. As far as the fish goes, he seeks on wild seasonal fish. Many of the fish and vegetables he uses you won't see at other Japanese restaurants, due to limited availability and high costs. At Shoji they seek out the best, regardless of cost. The Chef has been formally trained in Japan in both Kaiseki and Sushi. He has trained/worked in very highly regarded restaurants in Japan. Dining in this small and special restaurant, makes one feel like they are dining in Japan. The Kappo/Kaiseki dishes are exquisite and his sushi is excellent, with special care given to the rice, making sure you get perfect shari. I highly recommend this restaurant, for a fantastic meal, excellent service, and a unique memorable experience. read more

SHION 69 Leonard St - Sushi Bars Near Me - New York, New York