69 Leonard Street

Happy New Year 🎆

Thank you to our amazing guests for making Chef & our staff at a part of your year! We always strive to make our little sushi-ya the most unique & memorable experience, and we hope in 2023 we will bring that for you again!

📸 of the short-season Seikogani. A favorite of many, this female snow crab carries 2 types of roe with different taste & texture. Chef Shion presents this crab with its meat & roe + the kanimiso, and he serves it with a dipping sauce that blends 2 vinegars to complement all of the flavors of this crab.

Anago, 3 Ways 🤩
A pillar of Edomae sushi, Ni-Anago is a staple in Chef ’s omakase. With the unctuously delicious anago still arriving from Japan, other variations are available upon special request!
~ Ni-Anago: the classic, brushed with Chef Shion’s nitsume sauce
~ Shio-Anago: rather than nitsume, Chef seasons the anago with salt
~ Anago Otsumami: grilled anago

We are honored to receive a 2022 ⭐️ Chef & our entire team are thankful to our wonderful guests for their trust & loyalty. We will strive towards continued excellence and to preserve & stay true to Edomae tradition 🙏🏼

Wild Kanpachi season has begun! 🤩

Not to be confused with farmed hamachi, our wild kanpachi (aka greater amberjack) from Chef ’s hometown of Amakusa has a firmer flesh, with a crisp & clean flavor.

Fun Fish Fact: Kanpachi is considered a “Shusseuo” 出世魚, a fish whose name changes as it grows, and in Japanese culture, Shusseuo fish are considered to bring good luck 💙
📸: .lin

ONE YEAR 🎊

We are so grateful to everyone for welcoming Chef & the team and for the support, dedication & loyalty for this year 🙏🏽

We look forward to having more friends experience Chef Shion’s omakase soon and for many more years to deliciousness!

Beautiful photos by

One of our favorite spring 🐟 has arrived: SAYORI!

Sayori, or half beak, is a beautiful hikarimono known for its delicate flavor & texture. Chef likes to top sayori with a little grated ginger to highlight its freshness.
📸

Spring has sprung with Kasugodai 🌸

Fun Fish Fact 🐟 Kasugodai is one of the few fish that starts its young life as hikarimono (shiny fish), and when it matures, it becomes shiromi (white flesh fish) called Tai or Madai!
📸:

Sashimi Quartet 😍

Chef starts the omakase with seasonal sashimi to whet your appetite. His signature Kue is accompanied by fish like Shiro Amadai, Sawara, or fresh Scallop from Iwate with freshly grated wasabi.

Which is your favorite? 🧡

Shiro-amadai from Chef ’s hometown of Amakusa. Super fatty & luxurious right now, this shiromi is available as sashimi, steamed or sushi. It’s usually only available on our special holiday menus, but you might be able to score some a la carte by asking Chef Shion 🤫 IYKYK 😉

Melt in your mouth Ankimo 🤤
Chef marinates this lush fatty winter monkfish liver in shoyu and is serving it with an incredible ama-miso for that extra umami punch 🥊
📸: .withfox

Wishing you & yours a Happy New Year from our Shion family 🎆

On the first day of the new year, we present this beautiful kohada, the original edomae sushi. This kohada comes from Chef ’s hometown of Amakusa. We look forward to a new year of incredible fish ahead! 📸:

Merry Christmas and Happy Holidays ✨

This melt-in-your mouth Yaito Katso, cut mostly from the belly, is lush, wintertime perfection that Chef tops with his onion shoyu.

Wishing everyone a safe, healthy, happy holiday! 📸:

Wild Kawahagi topped with its own raw liver!
We only receive this wild Kawahagi, also known as thread-sail filefish, when it’s in pristine condition, and the liver adds a creamy sweetness to this untouched gem. 📸:

We are honored and thankful to of the for visiting us and sharing his beautiful words of praise for our restaurant. The article captures how thoughtfully and artfully our chef Shion Uino crafts each dining experience for our guests.

We are very proud of our team for what has been accomplished in just 6 months, and we look forward to growing and continuing to share this experience with you!

Link in bio for the full review. Photos by the talented 🙏🏽

Mehikari, Raw & Seared (swipe)

This rare, deep sea fish, known as Greeneye in English, is usually served grilled or fried, but this fish is ultra fresh & beautifully fatty that Chef is able to prepare as raw nigiri with only freshly grated wasabi & grated ginger to really enjoy the richness of the fish with his sushi rice.

For the aburi (grilled/seared) Greeneye, the skin is crisped which bring out different flavors in the same fish.
📸:

Chef handles each cut of tuna differently to create the best eating experience 🐟 Notice his scoring technique on this piece of chutoro and the perfect grains of rice. 📸:

Wild Fuedai Sushi 🐟 Chef takes shiromi (white fleshed fish) to the next level like this Star Snapper from Kagoshima. No more boring white meat 😉

Tako Season 🐙 Another signature otsumami by Chef is his simmered octopus. This octopus comes from the famed Sajima area and his technique… we can’t share 🤫 but it creates a consistently perfect bite every time! Swipe for another look!
📸: .withfox

Kegani (Hairy crab) from Hokkaido, Japan 🦀 Chef ’s delightful preparation combines the crabmeat with its own tomalley and aged black vinegar and serves it in its shell. It’s already a favorite with our guests! 📸: .withfox

Amadai Matsukasa-yaki, another signature tsumami by Chef & his sous chef . This classic grilled “pinecone” style creates that bubbling crispy skin resembling a pinecone while allowing the inside meat to be juicy & moist.
📸: .withfox

One of Chef ’s signature tsumami: perfectly steamed Managatsuo from Nagasaki in a ponzu sauce with minced spring onion and topped with grated daikon with red chili pepper. Chef Shion works closely with his sous chef to ensure a beautiful experience for our guests.
📸: .withfox

As we enter peak Aji (horse mackerel) season, we are sourcing rare & incredibly high quality Aji 🐟 This one, in particular, was hand chosen by our personal fishmonger from the waters near Chef Shion’s hometown of Amakusa. We will be rotating in these pristine Aji throughout the season. 📸:

Our new SHION Noren will welcome you to our restaurant as we reopen our doors tonight with Shion Uino as our Executive Chef 💙

The SHION Noren was inspired by the view from Shion’s hometown of Amakusa, Kumamoto watching the gradation of blues from the Ocean into the Sky. To create this unique piece, chose 3 different shades of Natural Indigo dye to mimic the Deep Sea toward the Heavenly Sky, and it was hand-dyed in Tokyo by Mizuno Somekojo Hibiya Okuroji.

The moment we’ve all been waiting for 🎊 Reservations will open on Friday, May 14th at midnight on ! We look forward to having you join us with our new Executive Chef starting Monday, May 31st!