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😍 5/5 - Shin sushi is beyond amazing.
By 👻 @Alex J., 03/17/2022 3:00 am
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Almost indescribable but alas, we must perform the Yelper duties and bring this review to life!If you would like to watch my dining experience, I somewhat vlogged my dinner!<a href="/redir?url=https%3A%2F%2Fyoutu.be%2FPpEXWM1pqwY&s=02ac2713df9aeccc17a2f969daed65e20476574fba53a6427d3687dca5c590c7" target="_blank" rel="nofollow">youtu.be/PpEXWM1pqwY</a>I booked a spot with Chef Azumi about two weeks prior to my Thursday night dinner. Besides me, there was only another couple so three of us enjoying an intimate and quaint evening here. You would never suspect a Michelin star Omakase joint next to a feed store and liquor store with a Norm's at the entrance of the plaza but hey, never judge a book by its cover!My dinner was at 5:30 and I arrived a bit early unsure about seating or entering, but the doors remained closed until about 5:20. I entered and was greeted by Daniel, the only waiter here. He sat me at the bar still close to the chef and I had a moment to take in the simple yet amazing interior of a classic Japanese sushi restaurant.I ordered a Dasai sake that came in its own carafe and it was strong but not overpowering, slightly sweet and washed down smoothly.Soon after, dinner began! You start off with an amazing appetizer platter of squid, kabocha, tofu, and ginger. Chef does a phenomenal job at explaining each and every dish - the origins of the ingredients, textures and smells, what seasonings or cooking methods he used, and sometimes how to eat them. For the appetizer he said to eat the squid with the mustard miso he prepared right underneath it. I devoured everything on the plate!Then came the big lineup - the sushi! I believe we had 15 sushi pieces so 16 total courses with the appetizer, plus dessert. Each piece of sushi was so unique and you could tell Chef takes the time to individually prepare not only your own piece right in front of you, but he makes distinctions selecting and how to prepare each fish. Some pieces even come from the same fish species, specifically the snapper which he said one is an adult and the other is a young fish so they each had unique tastes and textures. Some of my absolute favorites for the night were the seared toro, Hokkaido scallop, uni, and sweet shrimp. But don't let that discourage you from the rest - every. single. piece. made me go "mmm" "ooo" "wow". So fresh, delicious, and meticulously crafted!Chef had prepared three desserts including a lychee sorbet, mango sorbet, and tofu mousse with black sugar syrup. I really could not decide so I asked Daniel to surprise me and to my absolute surprise, he brought me all three! The sorbets were cool, refreshing, smooth and fruity while that tofu mousse was out of this world, so creamy yet firm with the caramelized and toasty sugar sauce.The main omakase came to $144, after the sake and tax it was $178. I have definitely seen pricier options in LA without less praise and of course, restaurants and chefs and environments nowhere near as fun, interactive, immersive, and exciting as that which Chef Azumi brings you. I can not wait to return and will happily do so!
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