"The best of Honolulu’s recent omakase boom, Sushi Gyoshin is a sliver of a space with just eight seats at the counter, so you’ll need to book way in advance or hope for a last-minute cancellation. Hiroshi Tsuji combines kaiseki with omakase sushi, opening with a series of appetizers like his signature monaka (usually a sweet of wafers stuffed with red bean paste but here presented with seafood). For his sushi, Tsuji blends three vinegars and two types of rice, and he definitely doesn’t skimp with the seafood, which has included kinmedai from the Chiba prefecture and mirugai from Seattle." - Martha Cheng
Martha Cheng
