$100 MICHELIN STAR “Wood Seared” Sushi 18 COURSE Tasting Menu at Sushi Shin

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There's also cocoa, fruity, frosted, peanut butter. So if you want to give this a try, go to my link down below. Use my promo code, Mikey Chen. You'll get five dollars off your own variety pack that you can build. And what I love about Magic Spoon is they're backed by a hundred percent happiness guarantee. So if you don't like this for whatever reason, get your money back. So click on the link, use my promo code, Mikey Chen, for five dollars off, or go to magicspoon.com slash Mikey Chen to save five dollars off your order today. Also, if you're in Canada or the UK, Magic Spoon now ships there too. Alright, I'm gonna finish breakfast and enjoy the video. Hey guys, Mike Chen here in Tokyo. First time I've ever had sushi was here in Tokyo, and now I've been eating quite a bit more of it. I thought I'd go for a more sophisticated sushi experience. So I'm going for my first omakase in Japan at a Michelin star sushi restaurant. This is really exciting. So I am at Sushi Shin. This place is such an intimate little restaurant. One Michelin star. They used to have a couple places in New York with the Michelin star as well. And today, sushi is being prepared by Chef Shinji. I'm literally about half a feet away from the preparation, from the food, watching the chef at work. It's such an intimate and amazing experience. Look at this. Chopsticks. So beautiful. First dish, giant Hokkaido oyster. Fresh uni, wasabi, and yuzu. There are so many flavors in that. It's citrusy, uni of course, creamy and sweet. That little brininess from the caviar and the wasabi just balances everything out. And you're left at the end with a fresh yuzu taste in your mouth. Next up, sweet shrimp. Just ridiculously buttery and sweet with a touch of wasabi. This dish is so beautiful. The smell just hit me right away. Fresh octopus from Hokkaido. I think a little olive oil. Fresh truffles. Oh my gosh. Incredible. The octopus is so tender. Juicy little tomato. And the truffle just does what a good truffle does. It has that amazing earthy aroma and a splash of lemon juice. Absolutely perfect. Next up, surf clams cooked very shortly over low heat with a little chichimi splashed on top, served in a shell. Everything. This is perfect. This is just optimal tenderness. It's snappy. It's sweet, a little briny, a little spicy. That's delicious. Next, two types of tuna, akami and toro. One extremely lean and one fatty as can be. It's like eating the porterhouse of the sea. Both ridiculously tender. Mixed with sushi rice that is combined with some black vinegar. I've never seen that before. And some citrus on top. Wow. The rice not only has the vinegary element, but also an additional umami element to it as well. Flounder, absolutely spectacularly tender. Little sea salt highlights a tiny bit of brininess and sweetness. That sushi rice is genius. Horse mackerel, mackerel, a little fatty. The rice just instantly dissolves. The rate of fish to rice is amazing. This is going to be amazing. That's just too sweet. The sweetest bite of sushi you'll have anywhere. Not like the sweet with the burst of umami, amazing. This is a golden eye snapper. The flavor of the fat just exudes flavor as you chew. From the wasabi, the rice, ratio of everything, absolutely perfect. And I can tell the pieces are getting fattier and fattier. Yellowtail from Hokkaido. The fattiness just lingers on your tongue. I just can't help but smile after every single bite of that. So far this has been one of the best, if not the best, sushi experience I've had. Now it's getting super interesting. Chutoro, medium fatty tuna. Look at the rice and fish ratio on this thing. Beautiful. With every single bite, my heart is just pounding more and more as I'm getting to the fattiest piece. Marinated tuna. It's one of the most tender pieces of tuna I've had so far. Beautiful umami from the soy sauce and a nice crunch from the nori wrap. I think things are about to heat up right now. Uni Ikura all over that marinated rice. It's too good. The popping ikura with the burst of umami, with that little added creaminess of the uni as well. It's just incredible. Japanese small barracuda, seared directly with wooden charcoal. The smokiness of the charcoal like transfers its flavor to the barracuda and the barracuda is so tender. Pure awesomeness. It's in that bite. The sea perch, where the skin part is seared by the wooden charcoal again with the chili peppers, yuzu. Spicy, creamy. Melt-in-your-mouth fish with that added much smokiness from the charcoal. Ohtoro's next. It's getting the wooden charcoal seared treatment. Just hearing and smelling the fat sizzle from the charcoal is enough to just make your taste buds go on overdrive. I really don't think there's anything better than that in terms of one solid bite of food. I don't think so. But Wagyu is next. I predict this is going to be the most incredible, epic bite of the night. A5 Wagyu Hokkaido Uni Truffle. It's kissed by that wooden charcoal on one side, flame-torched on the other side. And the chef is saying he doesn't want to bite. Gladly. That might be one of the greatest bites I've ever had at a sushi place. The melty Wagyu with the umami-filled rice. The Wagyu is so smoky and seared so nicely by the charcoal and the grill torch. The uni provides a little sweetness and brightness and the truffle just brought it all home with that delicious aroma. All wrapped in a crispy nori that brings in more flavors of the ocean. That was one of the most wonderful surf and turf bites. Sushi journey is almost at an end. One more dish of Japanese squid. Last piece is squid with sudachi, which is a Japanese citrus. Squid is sweet, chewy, same time very tender. It's citrus-y. Kind of as a palate cleanser as well. As a perfect last bite to this amazing sushi journey. I've never had a sushi experience like this before. So intimate, so welcoming. Chef Shinji is amazing. After the sushi, the red bean miso soup. That is so rustic and nice. You can definitely taste that fermented bean flavor. Everything in this place is delicious, including this. Chef Shinji, thank you so much for a wonderful experience. Thank you so much. That's amazing. Thank you. I love it when food is not just fulfilling. It's an experience and that was definitely an experience. Chef Shinji, so welcoming, so nice, so skilled. I haven't been to a lot of sushi places here in Tokyo, but I will highly, highly recommend coming over here. And very much deservant of the Michelin star. As always, information for this place is listed down below for you guys. And a big thank you to my friend, Grob, over at Hachigo District for recommending this place to me. They make some amazing videos about Japan. I'll put their link down below as well. And thank you all so much for watching. Until we eat again, see you later.