Nishiazabu Sushi Shin

Shintaro Suzuki is a self-taught master of sushi who plunged deep into Tokyo-style sushi traditions to discover his own path in the sushi realm. For different ingredients, he uses different soy sauces, such as onion- or plum-flavoured. The battleship sushi with its two types of sea urchin is an impressive sight. For the true sushi artisan, the path of constant self-improvement never ends. It is a road of progress and experimentation built on respect for proper practices.

Chef's Personal Touch

• Chef Shintaro Suzuki personally inspects the fish daily to ensure top-tier flavor and quality, showcasing a commitment to craftsmanship.

Tailored Sushi Experience

• The restaurant adjusts its soy sauce and rice to match the profile of each individual fish, providing a unique tasting experience for every piece of sushi.

Noteworthy Alumni

• Nishiazabu Sushi Shin has trained chefs who have gone on to open their own successful sushi restaurants, contributing to the culinary landscape in Japan.

Signature Ingredients

• Chutoro (Medium Fatty Tuna): Sourced from Aomori, this cut is known for its rich flavor and delicate texture, making it a favorite among sushi enthusiasts.
• Murasaki Uni (Purple Sea Urchin): This ingredient is prized for its creamy texture and sweet, briny flavor. Sushi Shin uses uni from both Hokkaido and Aomori, showcasing the best of Japanese seafood.
• Awabi (Abalone): Prepared in a shijimijiru (clam broth), this ingredient is celebrated for its tender texture and umami-rich flavor, highlighting the chef's skill in preparation.
• Botan Ebi (Spot Prawn): Served with ebi miso (head butter), this ingredient is known for its sweetness and is prepared fresh right in front of diners, enhancing the dining experience.
• Ankimo (Monkfish Liver): Often referred to as the foie gras of the sea, ankimo is served with ponzu sauce, offering a rich and savory flavor that is a delicacy in Japanese cuisine.
• Kegani (Hairy Crab): This ingredient is known for its sweet and succulent meat, often enjoyed in its purest form to highlight its natural flavors.
• Tamago (Egg Castella): A unique twist on the traditional egg omelet, this dish incorporates scallop surimi, showcasing the chef's creativity and attention to detail.
• Kinmedai (Golden Eye Snapper): Lightly smoked and served warm, this fish is known for its delicate flavor and is a testament to the chef's mastery of sushi preparation.

Tasting Menus

• Dinner: ¥33,000
• Lunch (Nigiri only): ¥16,500

Signature Dishes

• Otsumami (optional add-ons): Prices vary
• Nigiri Lunch Course: ¥19,000 (approx. US$149.24)
• Dinner Course: ¥33,000 (approx. US$313.83 - US$320.80)