Shinn WEST

Led by Chef Mike, the counter serves a 13-course menu featuring o-toro topped with caviar and botan ebi with uni alongside its distinct salmon option. The salmon omakase begins with structured sashimi and nigiri before switching to a piece-by-piece continuous service, placing fresh pieces down as fast as you finish until time runs out or you call a stop. Guests eat in a compact setting where the prep work unfolds directly across the counter.