Sushi Naoki: High-End Japanese Omakase Sushi Bar

Sushi Naoki is a high-end Japanese restaurant in Shanghai that does a nigiri-based omakase menu, served over an intimate bar counter.

Sushi Naoki is a high-end Japanese restaurant in Shanghai that does a nigiri-based omakase menu. Photo by Rachel Gouk.

This is the second outpost of the popular kaiseki restaurant of the same name in Gubei. This location houses two different concepts—the ground floor izakaya and sake bar and the upper floor omakase sushi bar. Both restaurants are run by chef Kevin Lin, a Taiwan-native who spent 20 years honing his craft.

Kevin Lin, owner of Sushi Naoki, a high-end Japanese restaurant in Shanghai that does a nigiri-based omakase menu. Photo by Rachel Gouk.

Kevin Lin

What To Expect

The omakase here is mostly nigiri sushi-based. It’s a wide variety of sushi from the usual suspects of mackerel, yellowtail, sea urchin, tuna belly, and squid to the more obscure Triton’s trumpet sea snail and puffer fish milt. You’d need to be a sushi enthusiast or bring a Japanese-English-Chinese sushi lexicon if you want to know what you’re really eating.

Omakase set is ¥1,600 per person not including drinks.

Here’s what to expect from the meal, minus 3-4 more photos of nigiri. You get the idea:

Conch soup at Sushi Naoki, a high-end Japanese restaurant in Shanghai that does a nigiri-based omakase menu. Photo by Rachel Gouk.

Conch soup. Like an enveloping embrace.

Squid starter at Sushi Naoki, a high-end Japanese restaurant in Shanghai that does a nigiri-based omakase menu. Photo by Rachel Gouk.

Ribbons of squid wrapped around sea urchin and topped with caviar. Expert knifework.

Triton's trumpet sea snail sashimi at Sushi Naoki, a high-end Japanese restaurant in Shanghai that does a nigiri-based omakase menu. Photo by Rachel Gouk.

Triton's trumpet sea snail sashimi

Sushi Naoki, a high-end Japanese restaurant in Shanghai that does a nigiri-based omakase menu. Photo by Rachel Gouk.

Saba bound with crunchy, lightly pickled veg

Abalone and abalone liver at Sushi Naoki, a high-end Japanese restaurant in Shanghai that does a nigiri-based omakase menu. Photo by Rachel Gouk.

Abalone and abalone liver with jelly

Akimo (monkfish liver) at Sushi Naoki, a high-end Japanese restaurant in Shanghai that does a nigiri-based omakase menu. Photo by Rachel Gouk.

Akimo with yuzu kosho - monkfish liver with fermented green chili and yuzu peel.

Crab with noodles at Sushi Naoki, a high-end Japanese restaurant in Shanghai that does a nigiri-based omakase menu. Photo by Rachel Gouk.

Crab with noodles

Kinmedai (splendid alfonsino) sushi at Sushi Naoki, a high-end Japanese restaurant in Shanghai that does a nigiri-based omakase menu. Photo by Rachel Gouk.

Kinmedai - splendid alfonsino

Squid nigiri at Sushi Naoki, a high-end Japanese restaurant in Shanghai that does a nigiri-based omakase menu. Photo by Rachel Gouk.

Squid

Torched shima aji (white trevally) at Sushi Naoki, a high-end Japanese restaurant in Shanghai that does a nigiri-based omakase menu. Photo by Rachel Gouk.

Torched shima aji - white trevally

Sushi Naoki, a high-end Japanese restaurant in Shanghai that does a nigiri-based omakase menu. Photo by Rachel Gouk.

Fried octopus suckers

Puffer fish milt (sperm duct) sushi at Sushi Naoki, a high-end Japanese restaurant in Shanghai that does a nigiri-based omakase menu. Photo by Rachel Gouk.

Puffer fish milt (sperm duct) - It has a sticky, velvety texture. Quite enjoyable, though, an acquired taste.

Sujiko Kasuzuke - Salmon roe in its egg sac, marinated in miso and lime. At Sushi Naoki, a high-end Japanese restaurant in Shanghai that does a nigiri-based omakase menu. Photo by Rachel Gouk.

Sujiko Kasuzuke - Salmon roe in its egg sac, marinated in miso and lime.

Otoro (tuna belly) at Sushi Naoki, a high-end Japanese restaurant in Shanghai that does a nigiri-based omakase menu. Photo by Rachel Gouk.

Otoro - Tuna belly

Anago (freshwater eel) at Sushi Naoki, a high-end Japanese restaurant in Shanghai that does a nigiri-based omakase menu. Photo by Rachel Gouk.

Anago - Light and flaky freshwater eel

In Summary

Highlights: Conch soup, Triton's trumpet, abalone, shima aji, and sujiko.

The restaurant has a fan following. The sushi quality is one of the best in town, among the top 10 of the lot. Its price tag is not for the faint of heart.

You go for the experience of the novel sushi bar, the personalized service, and quality sushi. It’s a great place to impress business clients and for an intimate dinner.

Sushi Naoki, a high-end Japanese restaurant in Shanghai that does a nigiri-based omakase menu. Photo by Rachel Gouk.