Sushi jin — Restaurant in New York

Dear New York, … Let’s talk.

New York is home to the underdog. The scrappy next guy up king of the underground unsung hero.

It makes a good story. You work hard, it takes a while and eventually, you get noticed.

This worked great back in the day.

But there are times, and there are restaurants where this mentality is doing the business, and frankly New York a disservice.

Sushi Jin at 316 E 84th St, New York, NY 10028 Is one place deserving more attention.

I have had the fortune to have had many Omakase dinners. Some I have paid more than their worth, and some I have paid less.

But if we want to talk about some of the best Sushi in NYC then Sushi Jin MUST be on your list.

Walking in the simple, well chosen interior speaks to the traditional Omakase style of service.

The service team are polite, considerate and have their fingertip on the pulse of every guests’ needs in the restaurant.

Once seated, the selection of sake are expertly chosen with a Sommelier’s appreciation. Sohomare junmai ginjo is the fantastic bottle I had, and would highly recommend.

Before I continue. I will be clear.

This is NOT a place for a sushi novice or someone looking for a cheap date. It is a true Omakase and expertly done and is priced at $140 per person before add ons and Sake.

BUT this is a NYC bargain. In a city where we pay $7 for coffee with $1.50 for a plant milk, You have not had a better steal.

To get into it, the menu WILL change. Being a TRUE Omakase they serve the best, most fresh and high quality fish available and some items may not be available when you come.

We started with a gorgeous 4 piece (4 course) appetizer plate. 2 hot and 3 cold. Seared Bass and the most delicate Fried scallop as the hot appetizers, lean tuna from Spain with foam, and a medium fatty tuna belly made tartar fashion for cold

Delicate, fresh and subtly sweet I was hungry when I entered and feverish to have more after this course.

Putting the punch in round two a beautifully clean Japanese oyster with trout roe, tender amberjack (one with REAL wasabi I watched being ground by hand) and Canadian Shrimp. The shrimp was buttery smooth almost popcorn like flavor.

From here 7 dishes in we arrive at the soul of Omakase. The Sushi. I do not want to get the names of the fish wrong, because that would be a disservice to the excellence of the chef’s who explained each dish and how it was prepared. But of the 11 Sushi pieces that followed, here are some of my highlights:

The medium fatty tuna The scallop with black salt The torched Barracuda with wasabi and Nori And the last course and dead winner the best Eel I’ve ever had the pleasure of tasting. The eel was braised for 5 hours to achieve a superb satin texture while retaining the unctuous savory flavors that make eel so desirable.

Following up what was effectively 18 courses for $140 is a refreshing 3 course set of Red miso soup, traditional tomago and a beautifully executed strawberry pana cotta served with green tea.

21 of the best sushi items I have had in my life for a bargain at $140pp

Dear New York, if you are listening then GO.

GO TO SUSHI JIN on 84th street off the Q line (86th street station). This is not FOMO you really ARE missing out.

I loved it so much that even before the last 3 courses I ordered some additional items.

I added monkfish liver (aptly described as the Foie gras of the sea), a 5 hour braised Mirugai and one other I am regretting forgetting the name of. Each excellent and unique.

I am not asking you to believe me. I am asking you to try it for yourself. In a world of rising costs and absurd inflation Sushi Jim is still a Restaurant where you get MORE than your money is worth.

Go to Sushi Jin. Sincerely, Kenneth...

Sushi Jin is one of the best overall dining experiences I've had, and 100% the best Omakase experience I've ever had. Everything (and I really do mean everything) is out of this world - the food, the service, attention to detail, decor and ambiance.

The Service: From the second you walk in the door, you're greeted by name and helped with your coat before taken to your seats. They provide one of my favorite touches - bins to keep purses or other items tucked under your chair and off the floor. Handwipes are waiting for you at the seat to clean up before the meal starts, and any discard trash (hand wipe, straw wrapper etc). is taken away in lightning speed. Waters and drinks are constantly refilled, and they're always checking in on your party (again - by name which I think is such a wonderful and personal touch) to make sure everything is to your liking and answer any questions. They even wipe down your plate anytime a particularly saucy piece is placed as to not compromise your next piece.

My boyfriend and I have visited twice now (about a year apart) and they remembered us, we're excited to see we came back, and told us not to wait another year before returning (lol!!). They will quite literally help you put your coat on before you walk out the door. I don't know of any other restaurants that provide the level of service that Sushi Jin provides, I would dine there again and again for the service alone!

The Omakase: Wow. Sushi Jin provides the most creative and unique omakase experience I've ever had the pleasure of dining. The fish is flown in fresh from Japan, and each bite is perfectly curated to melt in your mouth with exploding flavor. The appetizer and sashimi plates have stunning presentation (think: a bite size crabcake with the crab it came from), and tastes even better. For the nigiri courses, they announce each piece placed in front of you so you can appreciate exactly what the flavors will be in your mouth. And they're excited and eager to answer any and all questions, and encourage feedback - although the only words we could get out were: "wow", "incredible", "that is SO good". After your 11 chef nigiri (before soup course), they'll give you the option to add additional pieces from their list - I highly recommend the A5 wagyu (I know - not a fish, but it's incredible) if it was not a part of your dining experience already.

Sitting at the counter is always my favorite way to experience omakase - it's so fun to witness how each piece comes together and see all of the detail. The chef's are true professionals in their craft, and watching them work is really an artform. The dedication and love for their work shines through in every bite, detail, and moment of this dining experience.

You have to call (Tuesday - Saturday, 5-10pm) to make a reservation, and they will confirm you eat all seafood (this is not the place for you if you're a picky eater!!). It's $145 + additional $ for any beverages, or added pieces. Give Sushi Jin a try - you will be blown away

4 seasonal appetizers 3 varieties of sashimi 11 chef nigiri option to add additional pieces for $ soup traditional...

I have eaten a lot of great sushi and great omakase in Japan and in NYC for decades. Sushi is about rice and few pieces had rice and the rice they had was not well prepared. It certainly is not omakase sushi (not prepared piece by piece and handed from chef to diner). Sadly, I did not find the food very good either. Food is prepared with pre-cooked or pre-sliced fish for dishes that are served by waitstaff. The first dishes are mostly fried and are, imo, not calorie worthy. The sashimi is not cut well and is not great quality. Some fish smells old. I am happy to receive properly aged raw fish in the edomae tradition. The pieces that lacked freshness were not of that tradition. The maguro and toro were sliced very thin and oddly long and stacked two per piece and any texture of the fish was lost. This preparation is inventive but is not an invention that warrants imitation. The gari was cut in chunks which I sometimes prefer but why not cut the chunks into similar size pieces? The fish and ginger were both cut without care or skill. I could go through each piece and explain how the quality and preparation failed but suffice it to say I shall not return and my $388 for two with no "optional pieces" or sake or other alcoholic beverage was not not dollar worthy. Perhaps sake would have...