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😒 3/5 - The big question you might ask: is Shion worth it? Is this
By 👻 @Jin C., 10/09/2021 3:00 am
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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.
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