Tasting Menu
NOTE: We do not have a set menu; instead, we source our fish daily from a variety of countries, primarily Japan, based on what is the finest and freshest available on the market at the time. (This varies based on the season), Every day, we rotate a couple of pieces from the tasting course. (For dietary restriction, please let our staff know, we do offer Pescatarian, Kosher & Gluten free options) (We do not provide vegetarian options) Please visit our website at https://shinzoomakase.wixsite.com/sushi-omakase for additional information. You are allowed to adjust the level of soy sauce, wasabi and rice. Please let our staff know. We can accommodate. “|” means one or either of the option given today
NOTE: Drinking alcoholic beverages during pregnancy can cause birth defects. In New York State, the maximum blood alcohol level for driving is 0.08% for individuals over 21, and there is a zero-tolerance policy for those under 21. Staff have the right to ask customers for ID before serving any type of alcohol. Additionally, staff reserve the right to refuse service to anyone who appears drunk or intoxicated. Pregnant women will not be served alcohol to mitigate any potential risks to both the customers and restaurant. All the above disclaimers also apply to BYOB (Bring Your Own Beverage) customers. (Please do actually follow the rule Thx :D)
Shinzo Omakase doesn't have a set menu; instead, we source our fish daily from a variety of countries primarily Japan, based on what is the finest and freshest available on the market at the time. (This varies based on the season) Each course includes 13 pieces of sushi that vary depending on the ingredients listed below. Our direct relationship with the supplier ensures that we always receive high-quality ingredients. Each person should expect to spend $69.00 for the course of 13 pieces sushi, plus tax (8.875% NY Tax), for a total of $75.12 per person. (Tip not included yet.)
Friendly Note: At least 4-5 of the 13 PCS Sushi in the Omakase Tasting Course Will Be Torched (See Below) (🔥 = Will Be Or Might Be Torch)
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Location We Sort Our Ingredients (Sorting Location Are Subject To Changed)
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70-80% from Japan (Mainly Source)
Hokkaido Uni, A5 Miyazaki/Heifer Beef, Hamachi (Yellowtail), Shima Aji (Strip Jack), Unagi (Freshwater Eel), Anago (Sea Eel), Mongo Ika (Cuttlefish), Saba (Japanese Mackerel), Hirame (Olive flounder), Sawada (Japanese Spanish Mackerel), Hotaruika (Firefly Squid), Hotate (Sea Scallop), Akami (Lean Bluefin), ChuToro (Medium Fatty Bluefin), OToro (Fatty Bluefin), Madai (Sea Bream), Truffle Salt, Scallion Chive, & Other Japanese Sauce and Seasoning.
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5-10% from United Stated
A+ Russian Kaluga Caviars (Siberian Sturgeon Caviar U.S Farm) From Russe
Santa Barbara Uni (Sea Urchin) from California (Alterative when Hokkaido is not available)
Maine Uni (Sea Urchin) from Maine (Seasonal Only)
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10% from Scotland
(Scotland King Salmon, Ikura (Scotland King Salmon Roe)
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Important Note: Menu is Subject to change so you might not expected to get exactly listed based on this menu.
--> "|" means either one could be given based on the omakase tasting course. We rotate everyday