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SHION 69 Leonard Street New York Yelp Reviews
Latest Reviews On Yelp
23 Reviews
0 Replys |
It's alright - fish was fresh and we were content.
Nothing too special though - not our favorite byc omakase.
Be the first to ReplyThere's only a few stops left in the elite NYC omakase tour
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.
Be the first to ReplyMy 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.
Be the first to ReplyIt's unfortunate that I'm only able to post 10 photos
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.
Be the first to ReplyWith only eight seats, Shion offers a cozy, intimate, and
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.
Be the first to ReplyProfessional 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.
Be the first to ReplyShion 69 Leonard stands out as the premier sushiya in NYC.
Over my seven visits, I've been consistently impressed by Chef Shion Uino's technical expertise, his unique selection of Japanese seafood, and a comforting set of otsumami. Shion-san's pedigree and connections to suppliers in his hometown of Amakusa in the Kumamoto Prefecture give him a distinctive edge, allowing him to offer an unparalleled dining experience in the city. Before coming to the United States, Shion-san honed his skills under Takashi Saito at Sushi Saito in Tokyo, currently ranked as the number three sushi restaurant in the city. Eight years of rigorous training equipped him with a profound understanding of sushi-making, from meticulous fish selection to mastering the subtleties of flavor and texture. In 2017, Shion-san arrived in New York to helm the counter at Sushi Amane before moving to 69 Leonard to take over as Executive Chef. His expertise is widely recognized, and in November 2022, his mentor, Takashi Saito, acknowledged him as a qualified sushi professional, operating independently from the "Sushi Saito" Group. Dining at Shion always commences with a selection of seasonal otsumami. The iconic iconic sashimi plate, steamed managatsuo (harvestfish), an uni tasting, grilled tairagai (pen shell), signature kegani (hairy crab), and amadai (tilefish) are familiar staples. Depending on the season, Shion occasionally introduces variations, such as ikura, rich ankimo, or nodoguro when appropriate. The meal continues with a selection of nigiri, a handroll, miso soup, and the best, custardy tamago I've ever tasted. Typically, the meal spans about 2.5 hours and features roughly 18 courses. Among the nigiri, Shion's aji, uni, kohada, otoro, ika, nodoguro, anago, and ama ebi are consistently incredible. Shion excels at nigiri preparation and formation; the nigiri sink (or rather "dance") when he places them in front of the customer. His knife work is on display with his squid, as he intricately scores the neta to improve texture and flavor. While Shion is a reserved yet friendly character, he remains deeply engrossed in his craft throughout the meal. Some diners might miss the more interactive "dinner theater" experience offered at places like Noz or Yoshino. Additionally, while Shion's culinary offerings are top-notch, the ambiance and service could benefit from some refinement. The city's finest sushi restaurants boast warm hinoki wood counters and traditional fixtures, but 69 Leonard's counter is stone and feels cold. Furthermore, Shion's consistency is not always matched by the restaurant's service. The frequent change in servers and the unclear policies regarding add-ons and their pricing can be perplexing for diners. Shion Uino is an excellent sushi chef with extensive training, unparalleled sourcing expertise, and world-class craftsmanship. He specializes in utilizing rare, regional ingredients as well as elevating common ones through technique. Shion 69 Leonard caters to the serious sushi connoisseur who can appreciate the nuances of the menu. For a taste of traditional sushi in New York, Shion is a must-visit.
Be the first to ReplyThis place is incredible! The ambiance and service are
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!
Be the first to ReplyOne of the most disappointing experiences in recent memory.
A funereal vibe in a featureless room. Each course was dispatched with barely a description of what was being served. The two front-of-house servers were just terrible, often disappearing completely. When the final course was set, the staff vanished, leaving the diners confused and abandoned. Bottom line, the food was very good, but the experience in no way justifies the cost.
Be the first to ReplyExcellent 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.
Be the first to ReplyOne 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
Be the first to ReplyEvery bite was magical, including the small plates in the
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
Be the first to ReplyHorrible customer service.
I called to cancel my reservation do to an emergency with 72 hour notice and they decided to not cancel my reservation and run my card. This is not the way to do business
Be the first to ReplyAn excellent meal.
I haven't had many traditional Japanese sushi omakase as I've never been to Japan. It seemed to be this experience was highly authentic. I loved all the plate ware, the glassware, and the comfortable aesthetic of the restaurant itself. Chef is so lovely and explains each dish and fish. Some of my favorites include the monkfish liver, hairy crab, and the speciality uni they had available while we were there. The quality is unparalleled. I also really liked the rice even though it is a bit delicate. You could taste every grain and it was perfectly seasoned. A new favorite spot for sure.
Be the first to ReplyShion at 69 Leonard is my favorite sushiya in NYC and I am
Shion at 69 Leonard is my favorite sushiya in NYC and I am certain that it is #1 in NYC.I recently returned to Shion in early February with a group of friends. What I remembered from my first visit was the technical excellence that Shion demonstrates throughout the meal. Each piece is a paradigm; each one has the taste and texture that you would expect from the neta. Combine this with a number of Japanese appetizers and you have a well-balanced, broad, and exciting menu that rivals Tokyo restaurant offerings.Chef Shion has an elite pedigree having worked at Sushi Saito in Tokyo for 8 years before coming to New York City. Shion also benefits from strong connections to fish suppliers from his hometown in Amakusa, which allows him to serve unique seafood that changes hyper-seasonally.Favorite dishes that I was served were the Japanese harvestfish, yokowa (small Japanese bluefin tuna), and Japanese tilefish appetizers as well as aori ika (brilliant texture), aji, hokkaido uni, anago, miso soup, kohada (perfect), and Shion's signature tamago.The cost of the meal has come up many times across a number of recent reviews. I am typically very focused on the cost performance and I think it is difficult to answer the question of whether or not Shion at 69 Leonard is "worth" $420. The fact of the matter is that the Shion offers an excellent edomae sushi meal and excellence is expensive. I do not believe that NYC has lower-cost alternatives that satisfy this niche. For that reason, I will save my money and return to Shion again.The criticisms of the restaurant are fair but they do not bother me. I would say, though, that I was surprised with how toothsome and dry the rice was. But since I do not have extensive experience with rice and its preparation I cannot comment on if this is true to the chef's style or a shortcoming.At a certain point, we must realize that each diner has his/her own preference. Shion at 69 Leonard appeals to my tastes and sensibilities and I believe it will maintain a stronghold in the ultra-premium tier of sushi restaurants in New York for many years.
Be the first to ReplyI am extremely satisfied with my experience here, overall.
For the price, however, I do believe there are preferable alternatives not just in Manhattan but also just a couple short blocks away. There wasn't much atmosphere or ambiance, but thankfully it didn't feel like an anonymous turn-and-burn. The thing about omakase restaurants which rush you in and rush you out in under 90 minutes, however, is that they are half-the price of 69 Leonard, which lasted 121 minutes total. So you get 30 more minutes for a couple hundred dollars more, but at the end of the day I do realize that's a false equivalency, but I'm just trying to find a basis for comparison, and that's something a lot of people would appreciate. Despite the quick experience, I never felt uncomfortable or unwelcome, and because the ingredients were all of such phenomenal quality, I could certainly see myself returning at some point, even recommending it to friends. But, personally, I'd rather pay a few dollars more for a four hour meal which feels like a once-in-a-lifetime truly transformative journey. This really did feel like "it's just business as usual," and _very_ frat-bro-y. I would have really loved a sake-pairing with explanations of grains and waters and climates, and how each paired with the seafood items, but all I got was a guy who came over to pour water and wine then quickly left. So perhaps I am a bit torn, because I wanted more of a memorable evening in terms of service and interaction, but I really did really enjoy their food.
Be the first to ReplyThis 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.
Be the first to ReplyWow! Fantastic dinner.
Amazing food and the pre-niguri were dishes we have never had before. The tamago to finish the night - spectacular.
Be the first to ReplyChief Shion is definitely one of the best Omasake Chief in
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:)
Be the first to ReplyI took my girlfriend to the fourth anniversary, thinking
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.
Be the first to ReplyThe big question you might ask: is Shion worth it? Is this
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.
Be the first to ReplyI really wanted to like this omakase spot, but the food was
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.
Be the first to ReplyI enjoyed the ambiance, kinda wish dinner didn't take over
I enjoyed the ambiance, kinda wish dinner didn't take over 3 hours with 1 chef. Overall good quality but very overpriced.
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