Shoushin

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.

200-Year-Old Hinoki Wood Counter

• Shoushin features a stunning sushi counter made from hinoki wood, a rare Japanese cypress known for its natural fragrance and beauty, enhancing the dining experience.

Seasonal and Rare Ingredients

• The restaurant prides itself on using exclusively wild-caught fish, with many ingredients imported directly from Japan, ensuring an authentic Edomae sushi experience.

Personalized Omakase Experience

• Chef Jackie Lin offers a unique omakase experience that adapts to the diner's preferences, allowing for a different culinary journey with each visit, showcasing seasonal selections and the chef's creativity.

Signature Ingredients

• Wild-Caught Fish: Exclusively sourced from the waters of Japan, ensuring superior taste and texture. The commitment to wild-caught fish reflects the restaurant's dedication to authenticity and quality.
• Hinoki Wood: The sushi counter is crafted from 200-year-old hinoki wood, a Japanese cypress known for its natural fragrance and beauty, enhancing the overall dining experience.
• Sea Urchin: Sourced from Russia and processed in Japan, this ingredient is celebrated for its silky texture and delicate flavor, making it a standout in the omakase offerings.
• Crown Musk Melon: Imported from Shizuoka, Japan, this melon is served extra ripe and is a luxurious addition to the dining experience, showcasing the restaurant's focus on seasonal and rare ingredients.
• Sake Pairings: The restaurant features a curated selection of rare sakes, including Dassai Beyond and Daishichi Myoka Rangyoku Grand Cuvée, which are chosen to complement the flavors of the sushi and enhance the overall meal.

Tasting Menus

• Sakura Omakase: CAN$420
• Obsession Perfection Omakase: CAN$560