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Refined Japanese spot with a 12-seat counter for omakase sushi & kaiseki dinners.
Address and Contact Information
Address: 69 Leonard St, New York, NY 10013
Phone: (212) 404-4600
Website: http://www.69leonardstreet.com/
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69 LEONARD STREET
69 Leonard Street is a Michelin-starred, traditional and intimate Edomae-style sushi-ya. 212-404-4600 | info … 69 Leonard Street, New York, New York.
Shion at 69 Leonard is an NYC sushi temple – The Sushi Legend
At the renamed Shoji at 69 Leonard St., Wilcox spent much of his 3+ year tenure slinging a hybrid of kyo-kaiseki and edomae-style nigiri at the Omakase counter, …
A Fire Closes One of NYC’s Best Sushi Restaurants – Eater NY
Shion 69 Leonard, the one-Michelin-starred NYC omakase, caught on fire in December and is closed before the sushi restaurant’s chef Shion …
Reviews
Justin Han
Dining at Shion 69 Leonard Street is not just a meal; it is a deep dive into the precision of Edomae sushi. Chef Shion Uino has created something truly special here, and it stands out even in New York’s competitive sushi scene.
The highlight of the experience is undoubtedly the quality of the neta (fish). You can taste the personal connection in every bite—Chef Shion sources much of his seafood directly from his hometown of Amakusa in Kumamoto, Japan. The difference in freshness and flavor profile is palpable; the fish feels distinct, rare, and incredibly pristine.
Beyond the sourcing, the technical execution is flawless. Chef Shion’s command over jukusei (aging) and curing is masterful. He knows exactly how long to age a piece of tuna or cure the kohada to bring out maximum umami without losing texture.
However, the real game-changer here is the rice. I can confidently say this is the best shari in town. The temperature is perfect, and the seasoning is exceptional—a robust red vinegar base that is incredibly flavorful yet perfectly balanced. It never overpowers the fish; instead, it elevates it.
The atmosphere complements the food perfectly. It is intimate and refined, but not stuffy, helped largely by the tasteful background music. The playlist was excellent—setting a relaxed, cool mood that let us focus on the food while still enjoying the vibe.
If you are a sushi purist looking for hometown pride, technical perfection, and the best rice in NYC, this is the place.
… moreThe highlight of the experience is undoubtedly the quality of the neta (fish). You can taste the personal connection in every bite—Chef Shion sources much of his seafood directly from his hometown of Amakusa in Kumamoto, Japan. The difference in freshness and flavor profile is palpable; the fish feels distinct, rare, and incredibly pristine.
Beyond the sourcing, the technical execution is flawless. Chef Shion’s command over jukusei (aging) and curing is masterful. He knows exactly how long to age a piece of tuna or cure the kohada to bring out maximum umami without losing texture.
However, the real game-changer here is the rice. I can confidently say this is the best shari in town. The temperature is perfect, and the seasoning is exceptional—a robust red vinegar base that is incredibly flavorful yet perfectly balanced. It never overpowers the fish; instead, it elevates it.
The atmosphere complements the food perfectly. It is intimate and refined, but not stuffy, helped largely by the tasteful background music. The playlist was excellent—setting a relaxed, cool mood that let us focus on the food while still enjoying the vibe.
If you are a sushi purist looking for hometown pride, technical perfection, and the best rice in NYC, this is the place.
Nina Chan
I’m very familiar with the chef as I dined in his restaurant many times before. I’m surprised this restaurant has maintained their Michelin star as the food and service was just ok. I’m an avid sushi lover and have been to many restaurants throughout the world. This by far was disappointing, the quality was just ok. The service was mediocre. The amount of food and the quality was just ok. I agree with the other reviews and think at most should cost $200. Nothing was truly amazing. The rice kept falling apart. The pieces weren’t explained to us. I won’t dine here again.
… moreWorpal (ThanLastTime)
Shoji and Shion were great. I finally caught one of the last meals at Shion – I used to come more often when I lived in the city. I still remember how good some of the special order items used to be. I’ll miss Shion but I’ve no doubt Idan’s got something magical cooking up for the next chef
… morePatrick Wong
TLDR: Pricey but if you’re looking for purist sushi – this is a great choice. Chef Shion does everything solo and his craftsmanship is something to witness over the course of your meal. Not just the nigiri – the ostumami are very memorable as well. Save it for a special occasion but the question is – is it worth it? Yes, it is.
Shion was a place I had heard about for a long time and I did have the chance to dine with him at Amane. This is many years ago but he’s clearly honed his skillset because this was a very enjoyable meal.
Much more traditional than most places, there are a ton of otsumami (starters) followed by the nigiri course. Many of the apps are very unique and super flavorful. I especially enjoyed all the different cooked fish plates with different styles. The uni tasting was great where there were three types of uni, including one from his hometown.
The shari (as expected) was excellent, nice texture and chew – not too salty/sour. All the nigiri was excellent, the aji and kohada were especially noteworthy. Just the flavor profile, the mouthfeel, the bite – outstanding. The standout for me was the temaki. It’s what really blew me away. This is the cylinder-shaped hand roll and it’s packed nicely with a very fatty tuna mince. What’s different is he uses chopped raw onion, which balances this out so beautifully. I would put this in the top 3 hand rolls I’ve ever had, might even be the best omakase temaki.
This a traditional place and definitely on the more serious side. Very light music, piano jazz as is typical. If you’re looking for a “vibe” – this is not the place. If you’re hear to really bask in sushi perfection, then you’ve found the right one.
… moreShion was a place I had heard about for a long time and I did have the chance to dine with him at Amane. This is many years ago but he’s clearly honed his skillset because this was a very enjoyable meal.
Much more traditional than most places, there are a ton of otsumami (starters) followed by the nigiri course. Many of the apps are very unique and super flavorful. I especially enjoyed all the different cooked fish plates with different styles. The uni tasting was great where there were three types of uni, including one from his hometown.
The shari (as expected) was excellent, nice texture and chew – not too salty/sour. All the nigiri was excellent, the aji and kohada were especially noteworthy. Just the flavor profile, the mouthfeel, the bite – outstanding. The standout for me was the temaki. It’s what really blew me away. This is the cylinder-shaped hand roll and it’s packed nicely with a very fatty tuna mince. What’s different is he uses chopped raw onion, which balances this out so beautifully. I would put this in the top 3 hand rolls I’ve ever had, might even be the best omakase temaki.
This a traditional place and definitely on the more serious side. Very light music, piano jazz as is typical. If you’re looking for a “vibe” – this is not the place. If you’re hear to really bask in sushi perfection, then you’ve found the right one.
Howard T
Shion is all about the quest for subtle perfection and harmony. It’s a quiet, comfortable, and intimate space to enjoy, appreciate, and focus on the food. Nothing is fancy, over the top, and glitzy, but every bite, every dish, and every piece of nigiri is just about perfectly balanced, deeply rich in flavor and texture, absolutely fresh from the best possible ingredients. I am deeply appreciative of the quality and of the work that went into preparing it.
… moreAndrew Schneider
Incredible experience with fresh and unique fish dishes. The sake and wine list is incredible. We had a fun time. Obviously not cheap.
… moreMaria K
This place is a jewel. The food is amazing. We came to celebrate my husband’s birthday and it was one of the best meals we ever had. I really appreciated the quality of the ingredients, chef’s attention to detail, and the atmosphere. There is a plethora of sake to try, and if you are celebrating you can request a small cake to be served at the end. Loved it here. Thank you for an unforgettable experience.
… moreJanet Cushey
Dining at Shion is an intimate and unique experience. The course integrates specialties from a wide variety of cities across Japan including chef Shion’s hometown of Kumamoto. One can tell that he sources his seafood carefully and personally. There were many dishes that I hadn’t seen in an omakase course before. I liked that he gave us the uni tasting earlier in the evening (I often find that chefs save it for later on when I’m too full to truly enjoy it). Shion is a friendly and informative chef. Each dish came with a thorough explanation and he crafted everything with care and detail. After our meal he was happy to take a photo with my partner and me. In a city where middling quality omakase has had a recent boom, Shion’s quality and prestige stands out, and its high price tag is, in my opinion, justified. I will be back on a future special occasion.
… moreStephan Herard
As a solo diner I sometimes get sat at the end of omakase counters but here I was dead center with chef which was much appreciated. Highlights were the kawahagi, monkfish liver and ebi shrimp. And also the tamago which can be the same at so many spots stood out here. I think it was soaked in something
… moreLisa Thomsen
Chef Shion Uino’s intimate knowledge and execution of traditional edomae is an experience everyone should have. Every dish and nigiri were perfectly curated to showcase the quality, simplicity, and flavor of the fish. If you are lucky you may get a rare special piece or dish sourced from Chef’s hometown of Kumamoto. This was a top dining experience and I cannot wait to return.
… more