Uo Shin Penang—Worth Beating the Queue For

I have often noticed the crowd waiting to get into Uo Shin on Jalan Macalister whenever I passed by. So when my daughter Jean and I decided to try it for the first time, we thought it best to go early. We arrived around noon, just as lunch was getting started, and were comfortably seated before the crowd began to build.

Uo Shin is part of the Shin Zushi group, known for its hand-pressed sushi and approachable Japanese food. The Penang's first outlet is housed in a spacious two-storey colonial-era mansion that has been carefully restored and incorporated into 22 Macalisterz @ George Town, the 36-storey serviced residence along Macalister Road. Rather than demolishing the old building, developer EXSIM chose to conserve it as part of the new development. Its ornate British neo-classical features have also inspired elements of the tower's design, creating an interesting dialogue between the old and the new.

Inside, however, the setting is distinctly contemporary, with warm lighting, dark tones and open theatrical kitchens that add a lively sense of movement to the dining experience.

For our first visit, we decided to share several dishes so that we could sample a good range from the menu. It turned out to be an excellent decision because everything we ordered was delicious.

We began with the Uo Haru Sashimi (RM32.50++). Presented on a shell platter, it came with two slices each of salmon, akami tuna and a white fish, along with a slice of squid topped with ebiko. The fresh cuts were generous, each having its own distinct flavour and texture.

Then came the Mentaiko Dragon Maki (RM13.50++). The four-piece roll encased a crispy prawn with thin strips of cucumber and a light sauce, while thin slices of avocado covered the top, finished with savoury mentaiko and sprinkled with toasted black sesame seeds. The combination of crisp prawn, fresh cucumber, soft vinegared sushi rice, creamy avocado and mentaiko worked beautifully together. This is a dish I would happily come back for.

I also particularly enjoyed the Salmon Suki Zushi (RM12++). Five pieces of salmon were served over sushi rice, each prepared differently, from raw to fully cooked. The raw slice was kept unapologetically simple, allowing the salmon to speak for itself, while the lightly cooked pieces were paired with different flavours, one with a teriyaki glaze, another topped with scallions, and the fully cooked piece with thin slices of fried ginger. The concept was brilliant: the same fish, taken through a progression of cooking and presented in five distinctly different ways. It was fascinating to taste the transformation from one piece to the next. For the full experience, I would recommend ordering this for yourself rather than sharing it.

We also opted for the Katsu Don (RM14++), served with a soup on the side. The crispy katsu was served over rice with a savoury egg mixture, thin slices of shiitake mushroom and caramelised onions that brought a gentle sweetness to the dish. It had all the familiar, comforting qualities that make a good katsudon so appealing.

After all that, we still had a little room left and decided to go for another tempting item on the menu, the Wagyu Maki (RM22++). It was similar in construction to the Dragon Maki, but instead of avocado, the roll was topped with thin slices of tender wagyu beef, finished with finely sliced deep-fried ginger scallions and ebiko. The combination of flavours and textures, especially the savoury wagyu, made it delectably oishii!

The service was good and the food arrived promptly. Every table has its own iPad, with clear photographs of the dishes, straightforward ordering steps and multiple language options. Unlike restaurants that require you to scan a QR code and use your own phone, here everything can be done directly from the iPad provided. I loved the convenience—just browse, tap and order.

What I noticed about Uo Shin was the quality of the food. With 16 outlets now spread across Malaysia, it is clearly a restaurant group operating at considerable volume, but the food still feels carefully prepared and thoughtfully put together. Everything we ordered hit the mark, and for me, that is perhaps the best recommendation I can give. The final bill came to RM113.70.

So, is Uo Shin worth the queue?

I think it is.

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Written and photographed by Adrian Cheah
© All rights reserved
8 September 2026

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Uo Shin Penang
H0101 & H0201, No. 119, Jalan Macalister, 10400 George Town, Penang
T: +6016-268 4338
Hours: 11.30am to 9:30 pm daily

P.S. I had to look up what "Uo Shin" (うおしん) means. "Uo" is fish, while "Shin" can mean heart, feeling or spirit. Whatever the meaning, they certainly know how to put a good plate of fish together.