Shion Uino

Coming Up

The discipline behind Sushi Saito at Sushi Saito in Tokyo, Japan is built on repetition, and Shion Uino came through that system under Takashi Saito until 2017. That kind of training does not leave much room for excess; it builds attention to movement, sequence, and the small decisions that shape a piece of sushi. In 2017, that approach moved with Shion to New York City, where Sushi Amane inside Mifune in New York City, New York, United States opened with him as sushi chef. The work there carried the same emphasis on rice, fish, and control. From 2021 to 2025, Shion 69 Leonard at 69 Leonard Street (Shion 69 Leonard) in Tribeca, New York City, New York, United States extended that line of practice, with the same exacting register running through the kitchen. Across those posts, the craft remains consistent: careful, disciplined, and built on fine calibration.

Where They Are Now

No current role is included.

Signature

Hairy crab sits naturally in Uino’s hands because it asks for the kind of handling Edomae sushi rewards: seasonal judgment, precision, and a light touch. It is an ingredient that shows the line between detail and excess, which is where this style lives.

In Their Words “What matters to me is where the fish is from, and how it’s prepared.” “I want to taste that perfect balance of vinegar in the sushi rice.” Those two lines point straight to the working order of Uino’s sushi: origin first, preparation second, balance throughout. The emphasis stays on the fundamentals rather than display, which is the point of the style. In Tokyo, at Sushi Saito at Sushi Saito, that meant learning through repetition under Takashi Saito until 2017. In New York City, it carried into Sushi Amane at Sushi Amane inside Mifune in 2017, then into Shion 69 Leonard Street at 69 Leonard Street (Shion 69 Leonard) from 2021 to 2025. The thread is steady: vinegared rice, fish handled with care, and a craft measured by restraint.