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Sushi Kinsen

@sushikinsen

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Authentic Edomae sushi omakase, with creative touch inspired by numerous Japanese masters, led by Chef Jason Sen Li.
Reserve on Tock below ⬇️

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Masters of world famous Sushi Sanshin and Soshi testing Chef Jason’s omakase. Soshi san’s “genius” compliment motivated Jason to work harder. Sushi Sanshin × Soshi.

On our first anniversary at Sushi Kinsen, we felt incredibly fortunate and honored to celebrate with our family from Osaka and Hiroshima to Redwood City. The team behind Kinsen’s cutting edge techniques. Their presence made this milestone truly unforgettable—an evening filled with sushi, laughter, friendship, and a shared passion for the tradition.

We are deeply grateful for their kind words about Chef Jason’s sushi and for recognizing his precision, craftsmanship, and deep technical knowledge. Chef Jason is getting ready to serve you soon!

#SushiKinsen #RedwoodCity #BayAreaOmakase #EdomaeSushi by @sushikinsen

10/2/2026. Chef Jason serving world-renowned sushi masters Chef Ishibushi of Sushi Sanshin, Chef Soshi, and fellow connoisseurs. Ready for the harshest critique from the masters. Thank you for joining Kinsen’s first anniversary celebration, a beautiful start to our anniversary month.

Your guidance and encouragement push us forward as Chef Jason keeps building a sushi style uniquely his own.

#sushikinsen #sushisanshin #bayareaomakase #sanfranciscoomakase #redwoodcityomakase by @sushikinsen

Serving Chef Ishibuchi of world renowned Sushi Sanshin and Chef Soshi of Hiroshima, alongside fellow sushi connoisseurs.

A kohada moment at Sushi Kinsen, the true test of a sushi chef's craft. Even amid a hectic stretch, Chef Jason more than delivered. The masters' advice to him: already a style unmistakably his own; keep breaking new ground with his own unique style.

鮨三心の皆さん、ソウシさん、吉岡さん、たくさんのインスピレーションと励ましをありがとうございました！この方向性を大切に、これからも誠実に追求してまいります。

#sushikinsen #kinsenchef #redwoodcityomakase #sushisanshin #bayareaomakase by @sushikinsen

Chef Jason Li presents an exclusive Crab, Uni & Ebi Omakase, running this November and December at Sushi Kinsen. Highlighting the pinnacle of cold-weather shellfish and premium sea urchin, this limited-run seasonal menu is now open for booking.

Seats are strictly limited per seating. Reserve yours via the link in bio.

#sushikinsen #crabomakase #BayAreaOmakase #redwoodcityomakase #menloparkomakase by @sushikinsen

Wild-caught in Japan, Shiro Amadai (white tilefish) one of the most special nigiri by Chef Jason Li. It holds a deeply personal place on Kinsen’s menu. Chef Jason Li pays tribute to the mentors who shaped his craft—and the lessons he continues to carry in his hands.

#SushiKinsen #RedwoodCityOmakase #RedwoodCityFineDining #BayAreaOmakase #sancarloseats by @sushikinsen

Akami—Lean and true flavor!

This is the lean part of spring wild-caught bluefin tuna from Spain. Chef Jason has spent years refining how he prepares it, drawing on what he learned from many Japanese masters and adding his own ideas along the way. Over the past four years, this preparation has been singled out again and again as one of his most technically successful.

Simple on the plate, and nothing about it is simple to make.

#SushiKinsen #BayAreaOmakase #RedwoodCityEats #PaloAltoEats #MenloParkEats by @sushikinsen

Everyone loves this one. The skin gets a quick kiss from the torch, and the result is a gentle smoky aroma that sits beside the fish instead of covering it. Every step is about letting the natural sweetness of the ingredient come through.

At Kinsen, we chase technical perfection, because the best bite is the one where nothing gets in the way of the fish.

📍 @sushikinsen

#SushiKinsen #RedwoodCityFood #BayAreaOmakase #Akamuchu #Notoguro by @sushikinsen

Sawara—wild Japanese Spanish mackerel.

Chef Jason uses a unique preparation technique, then briefly sears the skin over burning rice straw. This gives the skin a fragrant smokiness while keeping the center silky and delicate.

With our home made soy sauce, you’ll notice the smoky aroma first, followed by the fish’s natural richness and a soft, melting finish.

#sushikinsen #bayareaomakase #southbayomakase #bestomakaseinthebayarea #redwoodcityeats by @sushikinsen

This is easily one of the courses our guests ask about the most, and honestly, a personal favorite of our team.
Good uni is special on its own, but the way we prepare it here is what makes this bite completely unique. We owe a huge part of that to our chef mentor—their guidance, honest feedback, and standards have completely shaped how we treat this ingredient and pushed our craft forward.
It looks simple on the plate, but the taste speaks for itself. Rich, clean, and unmistakable.
Come grab a seat and taste what makes it so beloved.
📍 @sushikinsen
#SushiKinsen #RedwoodCityFood #BayAreaOmakase #HokkaidoUni #UniLover by @sushikinsen

At first glance, it’s just neta and shari.
But with Kuro-awabi (black gold abalone), there’s really nowhere to hide. The prep work is long, tedious, and unforgiving. Skip even one tiny detail earlier in the day, and you lose the whole character of the bite.
At Kinsen, getting that behind-the-scenes work right isn’t optional—it’s the entire point. That’s how two simple things turn into something you won‘t forget.
See you at the counter.

#SushiKinsen #RedwoodCityFood #BayAreaOmakase #KuroAwabi #BayAreaEats by @sushikinsen

A hand-knit pumpkin for our October anniversary. 🎃

“I gave one to Yoshizumi last year. This one is for you.”

The time, care, and kindness woven into this little gift mean so much to us. Thank you for your love and support—we’ll always treasure this. 🤍

#SushiKinsen #RedwoodCityOmakase #BayAreaOmakase #PaloAltoEats #menloparkeats by @sushikinsen