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