Sushi Kinsen

“One of the best omakase sushi I’ve had! Super fresh fish and ingredients from Japan. Chef Jason takes great care and pride in each piece he makes. The flavor combinations are outstanding. You feel transported to Japan when you enter. The restaurant is really beautifully designed by Sunny with Japanese cedar and local recycled Monterey Cypress. Every cup and plate was handpicked for a unique design. Would highly recommend coming to enjoy an unforgettable experience! Check out Sunny’s other omakase restaurants too!”

“This is my favorite omakase out of 20 I’ve been to, including ones in Japan. Chef Jason has the perfect mix of traditional and innovative techniques and you can tell he is working hard to learn even more. The quality of ingredients is top notch, portion was sizeable too. There were many courses that were memorable that I’ve never had before. I prefer rich/umami flavors and there was a good amount of it from the uni, ankimo, shirako, and others. Service was also amazing, everyone was extremely polite and observant. Will definitely be back!”

“We visited Sushi Kinsen during their soft opening in October, and right away we felt the value was hard to beat — $210 per person with no mandatory service charge, which is rare for a high-end omakase in the Bay Area. The ingredients are top-quality from Toyosu, and you can see the chef’s skill and attention in every course. The overall experience was genuinely memorable. The menu offers a great balance of classic Edomae techniques and creative touches. Quite a few items reminded us of the omakase we’ve had in Tokyo, especially around the Ginza area. The style even felt a bit similar to Sushi Ryujiro, even though the chef said he hasn’t been there. The Kohada also echoed the style of Kanesaka — there was a tiny bit of fishiness, but nothing off-putting, and the clean flavor still came through. One thing to note: some dishes lean on the acidic side, especially the shari, which is probably one of the most acidic in the Bay Area. But this isn’t because the fish isn’t fresh — the fish is extremely fresh. The acidity is clearly intentional and works well with silver-skinned or oily fish. Just good to know depending on your preference. Some standout bites for us included the abalone (tender with a bit of chew and great depth), the soft-boiled scallop with its rich, concentrated sauce, and the sardine roll with no rice — clean, simple, and incredibly harmonious. The squid was also one of the best we’ve had. The only miss for us was the tiger prawn, which came out a bit mushy from the kombu-jime, but the chef actually acknowledged he pushed that one further than usual. Overall, we’d definitely come back. For sushi alone, Kinsen is already in our top three in the Bay Area. Friends who visited a month later said the menu had already changed, so we’re looking forward to returning and trying their new dishes.”

“Sushi Kinsen offers an exceptionally well-curated omakase experience that reflects both precision and a deep respect for traditional Japanese techniques. The progression of courses is thoughtfully paced, with each dish highlighting a different aspect of seasonal seafood. The quality of the fish is immediately noticeable: clean, balanced, and handled with great attention to texture and temperature. Several items stood out, including the perfectly tender octopus, the delicately seasoned crab, and the rich, well-prepared eel. The nori rolls are executed with clarity of flavor, allowing the ingredients to speak for themselves without unnecessary embellishment. A defining strength of the experience is the professionalism of Chef Jason. His approach is meticulous and calm, demonstrating deep technical knowledge and an evident commitment to consistency. He works with a measured focus that sets the tone for the entire counter, and his ability to present each piece with confidence and precision contributes significantly to the restaurant’s overall standard. The interaction is subtle yet attentive, creating a sense of trust in the process and in the quality of each dish. The atmosphere is warm and intimate, supported by a considerate service style and a well-structured sake program. The presentation of each course is understated yet elegant, often showcased on distinctive ceramic pieces that enhance the visual experience. For those seeking a refined sushi experience in Redwood City, Sushi Kinsen delivers authenticity, discipline, and an approach guided by skill rather than theatrics. It is a place where expertise is evident in every detail, and where the professionalism of the chef elevates the entire meal.”

“A fantastic new omakase spot , refined, balanced, and quietly impressive. The fish quality was top-notch and the technique spot-on. The sake pairing, selected by GM Sunny, was another highlight , premium bottles that matched each course beautifully. Thoughtful service, elegant flow, and great energy overall. Definitely one of the most promising new omakase experiences in town.”