I had my first omakase experience earlier this month at Shoushin. For those unfamiliar with omakase, it means “leave it up to you” in Japanese. Basically, the chef is going to serve you what he/she creates for you. Do expect different flavours that are creative and even a surprise.
Shoushin only does omakase, serving Tokyo-style sushi. It is a 30-seater restaurant, so reservations are highly recommended to be done in advanced. Do allow upwards of 3 hours of service, so if you are in a hurry, don’t bother with omakase. It is paced and you are meant to enjoy every single bite. Price point is $80 to $250 per person depending on which omakase menu you choose, with more premium ingredients used the more expensive you go. This post features the Sakura menu. We were seated at their private dining area, but it best to sit by the bar for the best experience.
Appetizer #1: Sunomono – wakame seaweed with scallops from Hokkaido, Japan and Aji (Japanese Horse Mackerel) topped with a sweet vinaigrette. You can drink the vinaigrette.
Premium sashimi: Akame (Bluefin Tuna from Japan), Hotaru Ika (Firefly Squid in grated ginger), Botan Ebi (spot prawn from BC), and Kanpachi (Amberjack from Japan). The ebi may be the most sweetest prawn sashimi I have ever had, no kidding.
Appetizer #1: Sakura Ebi – cherry shrimp fritter on tempura Mitsuba leaf (Japanese Honewort), bonito broth with shimeji mushrooms and chopped okra.
Soup: clear fish broth with torroro konbu (shredded konbu seaweed), tongan (wintermelon) and kamaboko (white fish cake).
Premium sushi #1: Hirame (fluke from Japan) marinated in kelp, Shima Aji (Skipjack from Japan), Kinmedai (Golden Eye Snapper from Japan) with baby green onion, grated daikon radish and ponzu.
Premium sushi #2: Bluefin Tuna from Japan varying from fattiness. Akame (lean), Chutoro (medium fat) and Otoro (belly).
Premium sushi #3: Saba (Mackerel) with kelp and kinome leaf, Uni (sea urchin from Hokkaido, Japan), Tai (seabream from Japan) and Anago (sea eel).
Housemade Tamago (omelette) and hand rolls. The tamago is like sponge and seaweed is slightly toasted for a temporary crunch, which is why it is highly recommend to quickly consume the hand roll.
Dessert: Matcha pudding (they only had three left so not everyone got one), house-made strawberry ice cream and roasted green tea ice cream.
Everything was impeccable, from the service to the food. We also got to talk to the owner/chef, Jackie Lin (formerly of Zen Japanese Restaurant) whom explained that he wanted Shoushin to also feel like an art gallery as well, showcasing some photography he’s taken. Also, another reason to sit at the bar is that you are dining on hinoki wood (Japanese cypress) that is almost 200 years old and has to be sanded down by hand weekly. Only two restaurants in the GTA features hinoki wood. It is expensive, but it is an experience (if you are unable to go to Japan just yet) and good for special occasion.
3328 Yonge St.