Old Town’s party-sushi rooms sell volume, sparklers and a DJ. ShinBay sells the opposite: a small, quiet counter where Osaka-born chef Ken Tanaka serves a two-hour, $285 omakase at two seatings a night, and the only decision left to you is whether to drink along.
Say yes to the sake pairing and leave the soy sauce alone. The 2026 Michelin Guide Southwest nod simply confirmed what the Valley’s sushi obsessives already knew.
When to go: book well ahead, especially in winter and spring high season. There are no walk-ins, so spontaneity is not on the menu either.