If you like omakase you will LOVE Sushi Kinsen! We went there to celebrate two birthdays in our family. Everything was delicious, fresh, and impeccably presented. I love that the restaurant is cosy & intimate. There's a maximum of 10-11 people per seating and you have an opportunity to speak with the chef who explains the inspiration and cooking method for each of the dishes. Reservations are mandatory. There are two seatings a day: one at 5:30pm and the other at 8pm. We will definitely come here again to celebrate special occasions. read more

Came here for a celebration, and while the meal was delivered with undeniable panache, the taste of a few courses fell a bit short. The ingredients were extremely fresh (down to the fruit at the end), and portions (especially uni) was definitely generous. The intimate, cozy interior offers seating exclusively at the bar, creating a focused omakase experience. The meal started off strong with a yellowtail nigiri paired with radish. The 20 courses left us feeling extremely full, some standouts: - uni handroll: star of the night. Portion size and taste were absolutely amazing. So decadent and creamy. - all the nigiris were great, really enjoyed the different marination techniques, especially for the lean tuna. - amaebi marinated shrimp + uni: one of the most memorable bites in both taste and presentation throughout the night. - sake: we ordered the yuzu and plum sake, both really complimented the meal. courses I wish could have been swapped out: - stuffed squid: it was extremely tender and fresh, but a bit too creamy and left a sticky aftertaste. - grilled belt fish: while tasty and bone-free, a bit too bland and wish it were a nigiri instead - starter crab meat + fish roe + uni: the crab didn't taste that fresh, uni portion was also on the smaller side. - eel nigiri: wish it had a bit more flavor, and less bones - the 2 pieces of sashimi with grilled mackerel: pretty bland and left me wishing it was all the grilled mackerel instead - coconut ice cream cake: the overall meal was delivered with such style and sophistication, that ending with a coconut ice cream sandwich felt a bit pedestrian. The fruit that accompanied it though was extremely fresh and a refreshing way to end the meal. Overall, the presentation in terms of food, explanations, service, and tableware were impeccable. I left feeling extremely full, but also wishing there was a salmon nigiri. The omakase introduced many unique techniques and ingredients (i.e. first time having geoduck in an omakase), and overall an extraordinary experience if just for the uni handroll itself. read more

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I was at Sushi Kinsen last weekend, and having dined at top-tier spots across the Bay Area and Japan, I can confidently say it has earned a spot at the very top of my list. Chef Jason's level of execution, precise temperature controls, and technical artistry genuinely rival some of the finest sushi experiences in Japan. From the moment you step in, you are transported past the bustling street into the serene, hinoki-appointed waiting room. The multi-course progression is a masterpiece from start to finish. Early highlights included refreshing mozuku seaweed, sweet botan ebi, and Hokkaido hairy crab paired with premium shiro uni. The standout was the awabi (abalone) sequence, transitioning seamlessly from a comforting dashi broth into a decadent abalone liver kimo sauce poured over warm shari. Between hot courses like crispy deep-fried mehikari and velvety uni chawanmushi, Chef Jason's engaging storytelling behind the counter made the experience as entertaining as it was delicious. The nigiri was equally legendary, featuring expertly scored white fish, perfectly structured akami, and binchotan-charred anago dusted with sansho pepper. The kohada, akami, and ni-hotate are right up there with Kasesaka, Sanshin, and Sugita. I am super happy that the Bay Area has a team that can truly holds its own at this level. We ordered a floral, smooth bottle of Kuroushi 2025 Junmai Ginjo recommended by our server Sunny, and finished with seasonal fruit and a coconut ice cream monaka sandwich, the entire night was flawless. Coupled with warm, attentive service, this level of craftsmanship right in Redwood City is tough to beat. read more

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I thoroughly enjoyed my experience at Kinsen! The staff were amazing and extremely thoughtful. There are only bar seatings here and can seat about 10. There are no bad seats in the house. I was seated at the end and was able to see Chef Jason work his magic. All of the dishes and nigiri, were expertly put together. My top faves were Uni (personal #1, always) and the filefish liver. I didn't love the addition of chestnut in my Castello tamago as it was a hard surprise when I bit down. Chef Jason and Sunny were amazing hosts and I really felt like we were being taken care of. I look forward to coming back again! read more

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Short Story: A phenomenal omakase sushi restaurant in Redwood City! Long Story: I came here on a soft opening on Saturday, September 27, 2025. The Chef is Jason Sen Li. We arrived at their first seating which was 5:30PM and was seated momentarily. The restaurant is cozy and has plenty of art and decorations at the entrance. Chef Li and Sunny were both very attentive to us and everyone else! They gave us detailed descriptions of each dish and we definitely saw and tasted the craftsmanship. We sampled over 16 dishes and each one tasted perfect. Chef Li balanced the salt and vinegar mix. Verdict: I'll go back soon! read more

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Really great omakase in Redwood City! Chef Jason did a spectacular job with the fish. The food and sake were both delicious. Service was fantastic and attentive as well. read more

Sushi Kinsen - Uni!!! - Sushi Bars Near Me - Redwood City, California

Chef Jason Sen Li, master of ginza style sushi, has finally opened his namesake restaurant in Redwood City. Upon entering from a bustling downtown road with lots of loud music and lively atmosphere, you're transported to a very serene and calm waiting room appointed with bespoke kumiko panels, bright Monterey cypress furnishings, and hinoki throughout. Once they're ready for you at the counter, you're pointed to your seats on an expansive and well-spaced 10-seater bar, with each seat a front row view into the preparation and presentation of your meal. Chef Jason started us off with a delicious kagani and cherry tomato appetizer. Very sweet and tangy, both from the crab and the vinegar mixed with the sweetness of the cherry tomato. Honestly still thinking about this dish hours later. Next came the tachiuo which was very delicately grilled, to a degree so tender, even chopsticks could cut them easily. Served with pickled green onions to cut the light fattiness and give a bright acidity to the dish. Followed by tako, a slightly al dente octopus, good balance of salt and sweet with the aroma of yuzu zest. Iwashi maki was next, a nice tangy and crunchy texture paired well with the sardine. Next, A small snack of matsutake mushrooms lightly blanched in sake and served with salt, showcasing the delicate earthiness of the seasonal mushroom. Lastly (of the appetizer round) the awabi with somen and liver sauce. The creamy sauce was surprisingly light and buttery with a hint of liver flavor, paired with somen it gave me a bit of a fusion-inspired vibe, well worth it. After the appetizers were served we moved onto nigiri, among which were : Kohada: Lightly cured gizzard shad, tangy and balanced flavor. Kasugodai: Young sea bream, mild and subtly sweet. Lightly kissed with a little bit of heat. Amaebi: Sweet shrimp, creamy texture, lightly salted with coarse salt and sudachi juice. Katsuo: Bonito, rich flavor, marinated and topped with ginger chives. Kamasu: Barracuda, delicate texture. 11 day dry-Aged Otoro: Fatty tuna belly, deeper flavor from controlled aging. This wasn't the fattiest otoro I've had, but it was the most well balanced and upfront tuna flavor. Topped with coarse salt. Madai: Sea bream, clean taste, slight sweetness from nikiri. Ika: Squid, sweet and chewy, a little bit firm, but mostly creamy, especially with the 'thousand cuts' method. Bafun Uni (Top Quality): Rich sea urchin, buttery, clean uni flavor. Really interesting how it lacks a salty fishy ocean flavor like many others have. Kinmedai: Golden eye snapper, meaty flesh, lightly seared skin. Shima-Aji: Horse mackerel, crisp bite with sweetness from the nikiri & chives. Anago: Sea eel, soft texture, glazed with sweet soy. Lastly to finish off, agedashi miso soup, castella tamago -- a sort of minimalistic 3 ingredient bite of cake compromised of yamaimo, egg, shrimp. We also were offered an ankimo handroll as a supplemental dish, very sweet and creamy with a bit of crunch. Coconut and passion fruit ice cream for dessert paired with a little fresh fruit. read more

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Some friends who eat a lot of high-end sushi told us to check out Kinsen. They said the flavor and quality are really close to some of the top spots they've been to in Tokyo--not the kind that get changed to fit local tastes. And honestly, they were right. Kinsen really lives up to that level. We were super impressed with the quality and the technique this young chef puts into every piece. It's only their second month open, and the host mentioned they're still polishing a few small details, but our experience already felt outstanding. Yes, there were a couple tiny kinks here and there, but the food itself was amazing and very authentic. The Kohada was the biggest standout for me--it actually reminded me of Arai and Kanesaka, which are my favorites. Kawahagi was awesome too. And the squid really shows the chef's knife skills--super tender but still with that nice chew. Their bluefin tuna is Kyoto Japanese bluefin, the kind top sushi chefs love. It's chewy, full of flavor, and the chef explained that Japanese bluefin has more ligament compared to Spanish or Canadian ones, which is what gives it that deep, rich taste. But my absolute favorite was the sardine roll. Perfectly balanced and insanely good. The marination is so on point. Honestly, this might be the best sushi roll I've had in the Bay Area--and I've been to Yoshizumi and Katsu, our top two favorite. My husband and I were both shocked that such a young chef can prepare sardine at this level with zero fishiness. Feedback: if tiny bones can be minimized more, it will be perfect! We still like Yoshizumi's appetizers a bit more, but Kinsen definitely wins when it comes to sushi. Dessert was a handcrafted coconut dessert made with real coconut milk and extract. Super tasty, super creamy, really rich. We missed their soft-opening discount, so now it's $210 per person, and there's no service charge. This is one of the few omakase places in the Bay that doesn't add a mandatory service fee. For 21 courses, we honestly think this is one of the best-value high-end omakase meals we've had. read more

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The best omakase I've had in the Bay Area or in NYC! Every serving was amazing. A huge amount of variety and good portions

friendly service, probably most worth at the moment for omakase in South Bay / peninsula

Replacing Sushi Nagai in downtown Redwood City, Sushi Kinsen feels at first like déjà vu -- the same understated façade, the same intimate counter -- but once the meal begins, it's clear that Chef Jason is charting an entirely new course. His omakase is both reverent and quietly daring, honoring tradition while bending its boundaries. The progression -- beginning and ending with soup -- feels almost poetic, a calm frame for a sequence of thoughtful surprises. A chilled tomato mingles unexpectedly with sweet hair crab, its richness lifted by a touch of acidity. Tender abalone arrives draped over noodles in a creamy, silken sauce -- a dish that bridges comfort and curiosity. Midway through, three small pieces of marinated mushroom appear -- simply prepared, unadorned, and deeply expressive. They serve as a moment of stillness in the meal, a pause that highlights the chef's restraint and confidence. Chef Jason reimagines familiar elements like ankimo and tako with a quiet originality that feels less like provocation and more like evolution. His omakase doesn't seek to impress through extravagance, but through intention. There are still a few opening wrinkles. A 5:30 reservation became a 5:40 seating, with the host momentarily missing as guests trickled in. Fortunately, a comfortable waiting area softened the delay. It's a soft opening, and the staff are still finding their rhythm -- but the promise is unmistakable. Sushi Kinsen marks a new voice in Redwood City's dining scene -- one that speaks softly, but with unmistakable conviction. read more

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I'm not nearly as eloquent as many of the reviewers are on this site but I will confirm that the prior reviews of Kinsen are spot on. I think it's fair to say that the Bay Area is quickly upped its game on sushi and in many ways has surpassed the City. There are enough places here now, especially in Redwood City that it's basically a reverse commute now if that's what you are looking for. Kinsen is the latest, low-key flex as my sons would say. They turned to me halfway through and said - he's cooking. You can look at the other reviews for deeper insight but we found the progression different and refreshing. The preparations were also unique but still traditional which we appreciate. Quality, value and service - excellent. While we liked Nagai and his offerings, Kinsen quickly outshined it imho. There was maybe one dish where I thought the master still performed better but on all the rest we just looked at each other and nodded - it's better. read more

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One of the best omakase experiences I've had! Sushi Kinsen delivers a true Ginza-style feel with their elegant presentation and top-quality fish. The nigiri lineup was the highlight for me, especially the sanma with liver sauce--so unique and delicious. And don't skip dessert: the coconut ice cream was the perfect way to end. Huge thank you to Sunny for taking such great care of our party and making the evening extra special. read more

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Enjoying omakase sushi prepared by a true master in a small setting is something I've long dreamed of, and Sushi Kinsen exceeded my every expectation. The aesthetic is defined by pale wood tones that cover the space, quintessential to Japanese interior design. It's easy to forget you're still in Redwood City. The sushi itself was extraordinary. Each piece melted on the tongue, carried a sophisticated depth of flavor, felt distinct and was masterfully crafted. Easily the best sushi I've had in my life, and I was in Japan earlier this year! Both the owner, who was present and handling drinks, and the chef would add to the evening by describing and detailing decisions and thought processes that went into creating the restaurant. From where they source the fish, the choice of plates, the acquisition process of glassware, the location and flavor profiles of sake, their preparation processes, equipment being used, and the details of the fish being served, it was remarkable hearing about everything that goes into preparing such an incredible evening. I am incredibly excited that this place exists in Redwood City and can't wait to visit again! read more

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We visited Sushi Kinsen during their soft opening in October, and right away we felt the value was hard to beat -- $210 per person with no mandatory service charge, which is rare for a high-end omakase in the Bay Area. The ingredients are top-quality from Toyosu, and you can see the chef's skill and attention in every course. The overall experience was genuinely memorable. The menu offers a great balance of classic Edomae techniques and creative touches. Quite a few items reminded us of the omakase we've had in Tokyo, especially around the Ginza area. The style even felt a bit similar to Sushi Ryujiro, even though the chef said he hasn't been there. The Kohada also echoed the style of Kanesaka -- there was a tiny bit of fishiness, but nothing off-putting, and the clean flavor still came through. One thing to note: some dishes lean on the acidic side, especially the shari, which is probably one of the most acidic in the Bay Area. But this isn't because the fish isn't fresh -- the fish is extremely fresh. The acidity is clearly intentional and works well with silver-skinned or oily fish. Just good to know depending on your preference. Some standout bites for us included the abalone (tender with a bit of chew and great depth), the soft-boiled scallop with its rich, concentrated sauce, and the sardine roll with no rice -- clean, simple, and incredibly harmonious. The squid was also one of the best we've had. The only miss for us was the tiger prawn, which came out a bit mushy from the kombu-jime, but the chef actually acknowledged he pushed that one further than usual. Overall, we'd definitely come back. For sushi alone, Kinsen is already in our top three in the Bay Area. Friends who visited a month later said the menu had already changed, so we're looking forward to returning and trying their new dishes. read more

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This is at the highest level that omakase can be. It's truly at multiple Michelin star quality, and everything was perfect, in season and at the highest quality. If you enjoy omakase, I'd strongly recommend trying. read more

Always a pleasure stopping by one of Sunny's establishments (Iki, Ren, Tancho, Nagai, and now here). It was my first time trying Chef Jason's food since Tancho is a little far out for me. He really made the night special! It's rare for me to be full after an Omakase, but that was the case here. The portions here seem to be a bit bigger than other places which I enjoyed. Their sake selection and prices were good. Sunny mentioned that they will be adding some new sakes in the near future which I am looking forward to. The all around ambiance and esthetics (most of the ceramicware matched) matched the vibe. All in all a fantastic experience and looking forward to visiting again! read more

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We chose to have our first wedding anniversary at Sushi Kinsen and we were not disappointed. The interior is well thought out and clean. Chef Jason, Chef Richard, and Sunny were all fantastic in their roles on our special evening. Sunny was a fantastic host, sake sommelier, and provided exceptional details about our food along side with his amazing service. Meanwhile, behind the bar top, Chef Jason and Chef Richard seemed to almost communicate telepathically to create and then hand-deliver some of the best food I have had in my life. Thank you all and we will be back! read more

I went to Tancho many times and Jason was the chef there. Every dish he made was like a piece of art. We especially loved the uni and it was absolutely delicious. Sunny was very attentive too and the customer service was top notch. If you like omakase, this is a place you cannot miss. read more

What elevates a restaurant visit to a 'Top 10' level? * Carefully sourced food where every course, every bite is fabulous * Beverage selection * Table style * Innovation and delightful surprise * Pleasant surroundings * Well coordinated service team Chef Jason and Sunny receive a '10' out of '10' on all scores, making our dining experience last night among the Top 10 restaurants we have visited around the world. Oh, and just for the record, we were celebrating our 56th anniversary, so we've been to a fair number of restaurants. Chef Jason served an omakase meal that rivaled the best we had in Japan. Food + Beverage - Quality + Craftsmanship Chef Jason paid meticulous attention to detail in all 22 courses he served. He is dedicated to sourcing the finest ingredients. The otoro bluefin tuna is stored in a custom refrigerator at -70 degrees. He massaged the octopus for an hour. The melt-in-your-mouth uni is rated higher than '1' (the best grade). After all the preparation was done before we arrived, we got to observe Chef Jason display his masterful craftsmanship, creating exquisite little works of art. Each course was served in handmade ceramics or exquisite glassware or metalware, with lovely utensils. The menu included items we were familiar with such as Spanish mackerel, yellowtail, octopus, crab, uni, squid, scallop, sardine maki, monkfish liver, abalone, unagi, tamagotchi, chawanmushi (oyster in steamed egg custard), miso soup, and bluefin tuna from Nagasaki. It also included a few fish we were not familiar with - horse mackerel, belt fish, file fish, and matsutaki mushrooms from Mt Shasta. Even the ginger was the best we have tasted. Dessert was coconut ice cream with persimmon slice and a delicate sauce that filled your mouth with happiness. This meal was elevated to a 'Top 10' because it was not your traditional sushi. Chef Jason is among a group of rising young sushi chefs who reinterpret traditional sushi in innovative ways. The combination of flavors and textures in a single bite surprised and delighted us. We selected a flight of 6 sakes to compliment the meal. Sunny poured each, explaining their origin and why they were paired with each course. They were smoooooth. Ambiance When you first arrive, you are invited to sit in the comfortable lounge where soft jazz music was playing. It gives you a chance to slow down and appreciate the beautiful wood and a few works of ceramic art. Then you are ushered into the dining area. with a beautiful wood bar where you could watch Chef Jason prepare and present the food. There was a thoughtful card acknowledging the special occasion each customer was celebrating. No detail too small - even the crystal clear miniature ice cubes in a unique water glass had been carefully considered. Chef Jason, his two assistants and Sunny were a well coordinated team, serving food at a relaxed pace, anticipating the needs of each patron. Chef Jason and Sunny left no detail to chance. That's why this wasn't just a meal. It was a 'Top 10' memorable experience. read more