Shoushin is a chic Japanese haven where chef-crafted omakase dazzles with incredible ingredients and impeccable service, making every bite a revelation.
"Sit at the beautiful hinoki counter opposite the youthful looking Chef-owner Jackie Lin and you can expect a masterclass in Edomae sushi. He and his team offer two omakase menus: one with snacks and 10 nigiri; the other a more bespoke, personalized offering – with prices to match. Those delicate and quite thrilling dishes may include delicious firefly squid or succulent, creamy monkfish liver; the sashimi, whether Spanish mackerel or squid, is also a highlight and is the time when the sake pairing really comes into its own. The nigiri is a well-judged array of progressively stronger toppings, from silvery kohada to mouth-filling anago. Rice is a blend of two types and retains its natural color, with the acidity judged perfectly to enhance the flavors of the fish." - Michelin Inspector
"Shoushin makes a dramatic first impression with its facade of light stone, and the drama continues inside, where a stunning hinoki counter awaits eager guests. Chef Jackie Lin leads the young team with care. The seasonal sushi omakase is especially delightful." - The MICHELIN Guide
"Shoushin makes a dramatic first impression with its facade of light stone, and the drama continues inside, where a stunning hinoki counter awaits eager guests. Chef Jackie Lin leads the young team with care. The seasonal sushi omakase is especially delightful." - The MICHELIN Guide
"Shoushin is, hands down, Toronto’s finest destination for fish—and for convincing customersthat they've somehow been transported to Tokyo. Thefish isn’t gussied up with saucesand you won't find a dragon roll in sight; instead, simplicity reigns supreme. The kitchenserves Edomae sushi, which is prepared in the most traditional way. (The ancient name for Tokyo isEdo.) Order eitherfrom theset menu or opt for an omakase dinner and leave themeal entirely in the chef’s hands."
