“This is why Shion 69 is my favorite omakase. He bypasses Tsukiji market and is able get fish and uni from his hometown, which no one can do.”
H3
9.0/10Japanese
AI-generated summary
High end , north of $400 before tax. Shion trained at Saito in Tokyo and sources much of his from his hometown in Kyushu rather than the Tokyo market, and people say the is technically flawless. It's traditional with nothing creative about it, which some love and some find dull. Most regulars rank it with Noz and Yoshino at the top of the city.
“This is why Shion 69 is my favorite omakase. He bypasses Tsukiji market and is able get fish and uni from his hometown, which no one can do.”
H3
“The gist is that Shion-san trained for 7 years at a top 3 sushi restaurant in Tokyo (Saito) before coming to New York. His nigiri exhibit technical perfection and he differentiates himself by sourcing a lot of seafood from his hometown of Amakusa in Kyushuu instead of through the Toyosu Fish Market in Tokyo.”
H3
“Shion was overpriced at $400+ before tax. Chef Shion services 12 people so I felt it wasn’t personable.”
H3
“At the Noz 17 price, I would prefer Yoshino or Shion at 69 Leonard.”
H2
“But it is absolutely not 2 times as good as Shion, Yoshino, Noz, etc which many times match or sometimes surpass it, and those are already eye wateringly expensive”
H2
“Shion is absolutely on par or better than Masa imo.”
H2
“You’re unlikely to get a consensus between Yoshino, Noz and Shion 69 - they’re all similar price and similar caliber. Imo, Yoshino > Noz > Shion 69 but not by much.”
H2
“If you want ever so slightly better fish for a much higher price, go with shion.”
H2
“Shion I liked less and have not been back. It felt very traditional with nothing even slightly creative, which is also good in its own way but not so exciting.”
H2
“Great spot, a bit underrated with so many high end spots now in NYC”
H2
“a very good omakase, like Shion 69 leonard”
H2
“I think Noda has the best rice and execution edges out Shion even though they come from the same lineage.”
H2