Shoushin

Shoushin was one of the best Omakase experiences I've had outside of Japan hands down. Excellent service that can rival any fine dining establishment. The sake list was extensive and well thought. The food was perfectly timed and seasoned to perfection. Each piece of nigiri showcased the chef's personality. The perfect rice to accompany the perfectly prepared fish. If you're looking for an intricately prepared sushi roll this may not be your kind of restaurant. If you're looking for more traditional and simple flavors that showcase the fish and seasonality, this is the restaurant for you.

The best and the most authentic sushi I ever had in Toronto. A bit pricey, but this level of authentic edomae sushi is hard to come by. Definitely worth it if you are looking for the real experience.

The omakase here was just ok. It's definitely not worth the price. The service, on the other hand, was amazing. They were very attentive. We got the Sakura omakase, which was 350 per person and a bottle of sake, and the bill came out to be around 500 pp after tax and tip. The best piece we probably the uni and the kama otoro. I think the rice lacked a bit of seasoning, and fish quality was just ok. They made their ginger different (vinegar bit strong), and wasabi had a really light color, so I'm not sure how pure it was, not the green that I've seen. I've been to other omakases in the city that I felt was much better for less, so that's what I'm comparing it to. Overall, it was very underwhelming for a michelin Star restaurant. I'm giving it a 3 star based on the value you get for the price you're paying.

Had a wonderful time and will definitely be coming back soon! I visited with two friends—one of whom is a regular—and she recommended trying the high-end menu for the best dining experience. Everything turned out to be beyond my expectations. Staff: Extremely friendly and attentive, striking the perfect balance between professionalism and warmth. As an introvert, I really appreciated the comforting atmosphere. Food: Unique flavors with an interesting variety. The high-end menu is definitely on the pricier side, compare to the regular ¥520 menu which offers significantly less. I actually loved the slightly larger-than-average Nigiri (lol)—it looked amazing and tasted phenomenal. The only Nigiri I wasn’t a fan of was アカガイ (Akagai), but the uni? Easily one of the best in town. You can tell the chef genuinely cares about quality and freshness. Chef J: Very outgoing, with what I’d guess has a ESTP-type personality. Definitely a skilled chef, also an excellent businessman—he knows how to build his personal brand and run a successful restaurant. This was my second time visiting. I first came when they had just opened, and while I enjoyed the food, the restaurant itself didn’t yet have a distinct personality. At the time, there were so many omakase options available that I didn’t feel compelled to return right away. However, coming back this time, I really liked the place. It has grown into something special. Thanks to my friend’ recommendations. I’d highly recommend this restaurant—especially for those looking to experience the high-end menu!

Absolutely mind blowing experience that we had at Shoushin. Thanks chef Jackie and his team taking care of us for the night. Top notch ingredient and amazing presentation on every dishes. Staffs are professional and polite. Highly recommend to try it out.

I have been lucky enough to have experienced a lot of omakase meals and Michelin locations. This restaurant has blown all of my other experiences out of the water. You can tell Chef Lin loves what he is doing and loves the experience he gives his guests. The staff is ON TOP of everything. Tiny things, like I started eating my sushi left handed, (I am right handed), and so they reset my wet towel placement, something I never would have noticed or thought about. The fish was tasty, and someone at our table loved the soy sauce so much, he drank it 🫣 Will go back when I visit Toronto again!

An unbelievable experience. My wife and I visited Shoushin for our wedding anniversary and we were not disappointed. On the day we went, the restaurant had just recently received a Michelin Star and rightfully so... The quality of fish, the presentation, the flavors, the service and the overall atmosphere were second to none. We tasted things that we have never tasted before and Shoushin just blew ours minds! There were things that my wife and I normally don't eat at any other Japanese restaurants (I usually don't like squid and she does not like Uni)... but here... the taste and quality had us enjoying absolutely everything (even the slice of melon at the end of the meal was like nothing we ever tasted before)! All of the staff were extremely friendly, courteous and knowledgeable in each of their roles and I must say that this restaurant offered some of the best service we have ever received at any restaurant. We will definitely be back to enjoy another incredible meal with all the wonderful people at Shoushin!

Food is amazing, season omakase that is authentic. Get the private room with Jackie for the best experience. 10/10 would 100% do it again and again and again. The wasabi and fish is better than anywhere else in Toronto. Jackie travels to personally inspect and acquire rare ingredients that bring out flavors we have never tasted before. It was an immaculate experience. Great presentation and amazing service. Friendly and worth it.

Shoushin is definitely the one omakase sushi meal I would love to experience again when in Toronto. I've seen pictures of their Edomae-style omakase meal and immediately assumed last minute reservations for 2 people would be impossible. The universe proved me wrong and in the most spectacular way. Not only did my husband and I secure a 6PM seating, but on a Saturday! We rejoiced and gave thanks to the last minute reservation gods. We arrived a few minutes early for dinner and was offered some tea while we wait for check-in. The space was decked in marble and wood finishes. Very elegant and pleasing to the eyes. The dining area consisted of 3 tables and bar seating for 12. We were seated at the bar and in direct view of the 3 chefs preparing the courses. There were 2 options for the dinner. We chose the Obsession Perfection Omakase which is a personalized omakase experience featuring their full seasonal seafood selection. We're not big sake drinkers and instead opted for a bottle of Pol Roger Brut Reserve Champagne to share. The omakase experience began with a skewered grilled firefly squid. It was perfection. It was tender, juicy, and packed with flavor. We were taken through a journey of fresh and delicious cuts of sushi. One dish even had frozen shaved monkfish liver, which added a nice decadence to the sashimi. Other sushi servings included salmon, otoro, hotate, uni, yellowtail, and spanish mackarel. Each one had it's unique flavor and presentation was a work of art. The akadashi miso soup prior to the dessert was an excellent palette cleanser and prepped us for the dessert, which was a yuzu granita. They even added a candle on the side since this was my birthday dinner. This omakase is one of my favorite sushi experiences. Service was stellar! The staff anticipated every need right down to the table placements.

Beware don't come here, or sushi as you know and love. will be wrecked forever. This was a life changing experience. When I made the reservation, I had the option of the sushi bar or a table. I figured the bar would be a better experience. That was the best option. You sit at a bar with 8-10 seats. 3 chefs are in for you. Each chef doing their own thing working to create amazing dishes. We decided on the obsession perfection menu with the sake pairing. Each course is served with a different sake. Before each course they pour the sake and set the bottle before you to explain the tasting notes and history. The attention to detail by the wait staff is next level. Chop sticks are on the table when you're seated. I'm left handed, the first course is a soup but they noticed I'm left handed and they repositioned the chop sticks for me. Just over the top service. First course is a chilled corn soup. Served in a tiny goblet. The rich corn flavor is a nice start. The next course is a cold slightly gelatinous dashi with lots of seafood and okra. The dish is rich, the seafood is great and the okra gives the dish some texture. I've never had a dish like this before. Next is a Markel and sea clam. Two sauces are served with the dish a soy and unfortunately I don't remember the name of the clear sauce. The highlight was the sea clam. You could taste the ocean in the clam. It oceanic flavor was mild in the clam. We moved onto 2 different types of uni. The first uni was really buttery the second was the red uni, only available about 2 months a year. This red uni had a more firm in texture and ate more meaty, than the first. Next was shrimp that was cured in salt, think lox, then washed the salt away and finished with chili flakes. You had this more firm, slightly chewy shrimp, the texture was nothing that I had before. Next was a cooked fatty tune, served with diced radish and onions. The dish was like nothing I've had before. The tuna was so good and the onions and radishes added another layer of flavor and texture. We moved on to salmon roe and a piece of uni soaked in soy sauce. The uni offered a totally different taste and texture. The uni was slightly more chalky. Next was a little ball of fatty tuna cooked in soy sauce, the dish reminded me of an upscale, brown bag tuna fish sandwich. It was delicious and over the top relatable. Next was a palette cleanser of kelp soaked in dashi with a chili element on top. Somewhere in there was a scallop cooked in soy sauce wrapped in nori and handed to you. The scallop tasted like it was smoked, the nori dissipated in your mouth. It was unbelievable. Next was 12 pieces of sushi made in front of you by chef Jackie. What I remember was a sliced fatty tuna, a fatty tuna that wasn't sliced and it ate completely differently. Same fish cut differently and it changed the whole flavor. The connectors of the scallops were served with rice and wrapped in nori. Uni served over rice wrapped in nori. Eel with sauce, maki and an egg draped over rice. We moved onto 4 types of miso soup with juice from a clam. The broth was an awesome reset. Next was a slice of a special Japanese melon. This melon was so juicy and sweet. We finished with a sweet potato crème brûlée and my son had a red bean ice cream with matcha sauce. This meal deserves 10 stars on yelp. I don't see where I can have a sushi meal like this again. Bravo Chef Jackie and the entire staff at Shoushin

Amazing experience! We showed up a little late but they were very accommodating and sweet. The food was phenomenal and we had such a great sake pairing experience. Every pairing was perfect and the level of detail and effort put into every dish was mind blowing. I have nothing bad to say at all. The establishment was so pleasant and the washrooms were lovely. I also tried the mango that was in season and it was the best I've ever hand and probably will ever have. Well worth the experience. I can see why it is a Michelin star rated restaurant. Well deserved!

Shoushin has really matured since my last visit - granted this last visit was in 2017, a time frame approaching five years. We had plans to go back in 2019, but we all know why that didn't happen. It's a restaurant that is more sure of itself: there's only two menus to choose from with the omakase at $300 or a more personalized experience, the obsession perfection, priced at $450+ depending on the selection. Their staff are more knowledgeable - about the restaurant, alcohol selection, and the ingredients used - and operates with a synchronized precision that would make Henry Ford happy. Right after the menus are whisked away, a hot hand towel arrives, followed by cold drinks, and an amuse bouche - a bite of spinach boiled in kelp broth and topped with dried rich tuna flakes. For the winter, the kelp broth seemed to be a cornerstone of their appetizers, a comforting staple like chicken soup. This is followed by another warming dish, a piece of smoked king fish sitting in a puréed daikon broth. The accompanying cutlery was difficult to use. Although pretty to look at, the wooden spoon combined with a shallow dish made reaching the broth difficult (unless you pick up the vessel and drink from it). From what I manage to get into the spoon, the savoury silky soup went well with the lightly scented meaty fish. The fish was described as quickly deep fried, but there wasn't a crunchy element, which if they could have managed a bit of crispiness would have made the dish even more interesting Sashimi arrives next, served over three dishes to ensure we enjoyed each one as intended. My favourite dish of the night was the fatty tuna simmered in plum broth. The rich savouriness of the fish balanced nicely with the slightly sweet tartness of the fruit, sort of like having pork chops with apple sauce. It's fragrant, flavourful, and warming, something I could have had an entire steak of surely. And before the sushi, a cup of miso soup made with red and aged miso, which was so light on the salt that I wouldn't be surprised was not seasoned at all. Nonetheless, it's surprisingly flavourful with an umami acidic property to it. The finely chopped shallots were an interesting choice, maybe for the slightly crunchy texture, but a bit overpowering given the under seasoned soup.

Sushi itself is pretty good, pretty overpriced to be totally honest. Read reviews about the owner having a poor attitude and he did in fact have a pretty bad attitude. Honestly I kinda felt disrespected. Service from everyone else was amazing. They care about the details. Architecture was beautiful too. TLDR: great food, felt a bit overpriced, great service from staff, however owner has a bad attitude and soured things for me.

Sushi were good , appetizers were just ok. Service was meh. Charged me $10 for wasabi without letting me know ahead of time. First ,you claim to be a Michelin star omakase restaurant, but when my bill came ,I then asked what the wasabi charge was , i was told because i ate too much wasabi so they have to charge me for it. If I didn't check my bill and asked, they never planned to tell me!! I would not expect that at such a high end restaurant and never have I encountered this kind of charge at any other omakase restaurants. A big nope. So remember, if you dine here, do not eat too much of their wasabi. You will get charged for it

Best omakase experience I've had. Chef Lin and his team were incredible. Super attentive, friendly, knowledgeable, and skilled. From the appetizers, sushi, sashimi, soup, and desserts were all super fresh, unique, and delicious. They also paid a lot of attention to the little details which made the experience that much better. Service was also amazing. Highly recommend this place for special occasions!

Pretty good, very fresh ingredients, but expensive for what I got. It was fresh, but I wouldn't say the quality was better than some average sushi restaurants I've been to. While it was very delicious, I think it is too expensive. The service is very attentive. To be fair, there is not many tables or sitting space, but the staff were well trained and knew to watch the customers and provide service when needed. Very nice ambience. Conversing with the chefs while they prepared the sushi was very fun. Overall 4/5

WARNING..Do not go if you like fresh wasabi! You will be charged for extra wasabi $10 each time when your average bill is already over $700 per head? This is unheard of in any REAL Hi CLass Sushi restaurant. Do not be fooled by the michelin ONE star that was mis awarded to this restaurant!..Operated by a CHINESE chef owner Jackie Lin (Ex-apprentice from Zen)! OVERALL very disappointed. Service is very good, But my assigned sushi chef is really bad.(A Canadian Korean Boy). Fish are fresh but no surprises...very ordinary. Overpriced and overrated overall. $480 for omakase dinner plus extra and comes to $700 per person. For this $$$, go Sushi Saito.....(a different leaque) 100 times better. Overall, did not enjoy my dinner! NOT RECOMMEND and BLACK LISTED. Service

Amazing. Well deserving of its Michelin star. Quality omakase from top to bottom. Had the premium omakase and although expensive, it was well worth it.

I've been to Shoushin 3 times now and it's always blown me away. The service is amazing! The staff recognized me and remembered our conversations even though i've only visited 3 times over the course of 2 years. Fish is very fresh and they import a lot of items from Japan. Only negative for me is price point. Im all for paying for quality but at $280 pp for their cheaper omakase, there are comparable restaurants out there more fairly priced.

Chef has enormous attitude. 10 pieces of 7/10 sushi for 350 dollars plus tax and tip what a total ripoff. More importantly I will always remember the awful arrogant attitude of the chef. You want to scare your diners away and intimidate if they have a question about your fish? The worst attitude of any sushi chef I have ever experienced and I have never written a review before ever but I feel like I just have to now to warn other diners of the disappointment they will experience if they have any interactions with this very angry chef/ owner. Go see for yourself. I have dined at the finest Omakase restaurants all over the world and this the worst one I have ever been to. Beautiful place though! Staff was amazing. Service was fantastic except when dealing with this egomaniac Chef/Owner. Unfortunately the massive ego by the chef ruined the experience. I was scared to even thank him for the dishes I did like. Bad service by the actual owner of the restaurant ( how shocking) will never make up for even the best food and this food was 7/10 at best. Go there. See for yourself. Pay the 1000 for two. Engage with the chef owner. You will write the same review I can promise you.

Excellent service!!! They stayed beyond closing to accommodate us as one of our parties arrived late. Very nice sushi! You can also order fish semen on the side as we did lol

Truly a special dining experience. Service is 10/10 Food is very unique and authentic. Very pricey but majority of ingredients if not all is imported from Japan. Special occasion only.

I got a chance to sit with the owner Chef Lin. And wow what an amazing experience it is. Because this was my first time, I choose to go with the standard Omakase. If you are looking for a good authentic Omakase this place would be it. The staffs were nice, although I wish they offer a bit more guidance. The one thing about going to a high end Omakase, is that it can seem quaint. There are procedures to things that if you are not a regular you would not know. So if they staff can give a bit of an overview before the start this would be great. Simply put, I would go here again!

Went here for a anniversary dinner. Overall, it was good, but expensive for what you get. We had the Sakura omakase. The fish was fresh and the staff were attentive and friendly. I have had omakase at several restaurants and I would say this was average. Not bad, not amazing. I know their style is simple but authentic and I would say they do deliver on that. However, for the price ($160 plus tax/tip per person), it is up to you if you feel it is worth it. Personally, I expected a bit more. The atmosphere is nice. Modern and casual. Our waiter and the sushi chefs were very nice and welcoming.

Shoushin is an unbelievable experience. The food is a non-stop roller coaster of flavour. Your taste buds will be doing summersaults. I planned special event for my friend and I had asked the staff to not leave menus, so I could preorder the omakase. We were greeted to our seats, and everything was ready and perfect. They serve you the freshest fish you'll ever have, and one of the best tamago. I think they make the tamago the traditional way where it becomes more like a sponge cake. Cannot confirm though, but texture was for sure like a sponge cake. I highly recommend here for a special occasion, or if you're rich then for a casual snack

I really enjoyed my Omakase experience at Shoushin. I would suggest going for the Ume ($80) if it is your first time here at Shoushin and just want to have a taste of what they offers. I do love the diversity of their menu: they serves both cook food and sushi. The cooked food is interesting and love the plating. The plates/bowls they used are all so pretty and unique! Almost all the nigiri sushi are prepared by Chef Jackie which I appreciate but it was kind of stressful/funny when I saw him running across the sushi counter. Beer, Sake and wine menu has some interesting items. A little pricey but the sake sampler is a great value! The service is top notch here. The staff all so well trained and fully understand the menu. Always polite, discreet and anticipate your need. Shoushin is worth the experience especially you enjoy Japanese food. I don't know if I would have spend $250 on a Kiku meal. But I was quite happy even with the Ume.

Walking into Shoushin you can tell it's very traditional in terms of style. Standing out from the moment you sit down, the hinoki countertop is a stand out on the eyes almost wondering if it would stain in certain circumstances if left alone. The sushi served is great in terms of quality but not something that you couldn't get at $150pp. There are no rare items on this menu. This restaurant has no business charging $300+ per seat for the type of sushi they are serving and definitely not for the service provided. The service staff are very polite and knowledgeable on the saki options, the chef however is arrogant and does not appreciate the customers that have come for a unique experience. If I could for the price this place is charging, I would give it a 0/5. It does not deserve a Michelin star.

At this refined and minimalist uptown Edomae sushi restaurant, diners can typically expect to spend upwards of $500 per person for an omakase menu. Over the years, Shoushin has received plenty of accolades, and for good reason. The restaurant uses original ingredients and imports the majority of its fish selection from Japan for its superior taste, excellent texture and authenticity. Great news for sushi devotees: Shoushin is now offering a la carte options as well as custom menus (two days advance notice required) via Tock. Allow the oro-Uni Don, premium wild caught bluefin tuna and Japanese sea urchin, to melt in your mouth. Or try the Japanese Crown Musk Melon. Bursting with refreshing juices, it's the ideal way to end your Shoushin takeout experience.

The wife has been wanting to go to Japan but we just had a baby so that's likely not gonna happen for awhile so I decided to bring Japan to her. We came here for our anniversary and man was it a great decision! The service and attention was impeccable. The food was stellar. We both ordered the Kiku Omakase and loved it! The quality and freshness of the food was second to none. You are definitely getting what you paid for. Location is also great. You can easily find street parking and don't have to fight downtown traffic. Great place to go for sushi if you can't hop on a plane to Japan :)

It does not get much better than this place for sushi... but you pay for it. The costs are high, but the quality of the fish and the experience is worth it. To the best of my knowledge, there is no menu, it is simply a chef's choice of fish and cooked dishes. There were two options available with the more expensive choice offering Wagu beef and a few other pieces of fish. I opted for the less expensive menu as I did not need a portion of steak. The quantity was adequate and I left feeling decently full. This place is a must for sushi/sashimi/fish lovers. I would love to run back... but it is a restaurant most have to save for!

First experience with Omakase and it was amazing. I decided to make a reservation for this place to celebrate my boyfriends birthday and they made note of this which made it even more special. My boyfriend and I were sat by the bar as requested. For a Sunday evening, almost the entire bar was full and there were only a couple of seats available. Remember to make a reservation, which can be done online and they will call you confirm your reservation. We chose the Yuri menu which is $130.00 per person and we felt it had a good variety of sushi and sashimi to fulfill the experience of Omakase. The sushi here was fresh and the best I've had. My boyfriend agreed that the sushi here was very fresh and enjoyed it a lot. The servers here were very discreet, polite and always very kind in explaining each dish. I was very impressed by this and it was a refreshing feeling. It was lovely to see Chef Jackie do what he does best close up and it made it a more enjoyable experience. At the end of our meal when we chose our desserts, the server even remembered to put a candle on my boyfriends dessert to celebrate his birthday. Everyone was also so kind in wishing him Happy Birthday as we were leaving as well. What a wonderful experience! I honestly wouldn't mind coming back here as the food here is excellent.

In my humble opinion, Shoushin probably puts out the best high-end sushi in Canada. Chef Jackie is constantly pushing the envelope to improve his techniques and skill. From the ageing process to different preparation methods and the continual refinement of his shari (this time was the seventh iteration of it since he first opened back in 2015). The magic of his shari is the balance, it's not overpowering at all yet works well with all of his neta. A slight warmth, the right kick of vinegar, firmness of the sushi rice. Some of the highlights include an incredible hay-smoked kama-toro, high quality uni from Rishiri Island, and the very rare shinko (a young gizzard shad). If you're looking for a splurge meal to celebrate with and you like sushi (the real stuff) you can't go wrong with eating here.

I've been to shoushin a couple of times having the Sakura omakase. I must say I was very impressed! Omakase is not for everyone. If you're not a seaweed, sashimi or sushi person, you won't enjoy your meal here. And yes, sushi has rice in it. It's not a subway sandwich you can easily customize because it depends on the catch of the day. Full of integrity. I personally LOVED my experience there. Nice ambiance, great service and excellent food! After talking to chef Jackie, I was very impressed with the range of sashimi's they had. They had 4 different types of uni in house! The food was absolutely yummy and tasted fresh. The rice was unique due to its texture. It's what makes the sushi. They have a great selection of drinks as well. I will absolutely come back again for more delicious food.

Best omakase I have ever had in Toronto! I have visited Shoushin several times and they have never let me down! Their menu adapts frequently to include the freshest seasonal ingredients. Love how Chef Lin is dedicated to improve their food quality and to provide the closest to the authentic omakase experience in Japan. Even though they slightly increase the price since my last visit, I would still come back to reward myself and to support Jackie's hard work!

We arrived a little before 8 p.m. and we were greeted warmly by the staff. The lady at the front bowed very deeply upon welcoming us. After we told her the reservation name, she took our coats and then we were led to our table near the back of the restaurant. Unfortunately, we weren't able to get a table at the hinoki sushi bar where the sushi chefs could be seen making the sushi right in front of you but we still had a private and intimate dinner where we sat. The interior was very modern yet still contained elements of tranquility and peacefulness. We chose the Ume Omakase for our first time here at Shoushin which was like a introductory omakase menu for the restaurant. Shoushin also offered three other omakase menus for those who want to try sashimi, wagyu beef, caviar, and other even more delicate offerings. Those would be good for future visits and for those who like to splurge a lot on a single meal! We also had the sake pairing too. Shoushin serves Tokyo-style sushi where the fish is flown in fresh so don't expect to see the same menu day-to-day here or even week-to-week. The service that night was excellent and our server was very patient and professional when serving us. He explained every dish thoroughly. We started off with our first sake pairing of the night with our appetizers. This was a light citrusy taste that actually went really went with the first appetizer which were fried scallops with some cashews, spinach, and seaweed. This was a very delicate appetizer. I liked the scallop. I believe this was flown in from Hokkaido, Japan! The second appetizer was a little dumpling made with soy milk skin with a piece of lobster inside and actual soy milk. I liked the detail of this appetizer too. I could have had another little dumpling in a heartbeat. A strip of sea kelp tied up the dumpling. The snap peas were so crunchy and the mushrooms and carrot were fresh. We liked the sweet bonito broth that came with this dish too. The almond paste tofu soup was one of the highlights of the night. I know it was just soup but this tofu was incredibly delicious! This would be a must-try for me. The taste of the almond paste was so smooth and strong. There were pieces of crunchy bonito in the soup too. After the appetizers and soup, we received a small box with a folded wet napkin in it. Our server informed us that the upcoming sushi pieces were best eaten by hand and had sticky rice. Thus, the convenient little box of a folded wet napkin with a dedicated area for finger-washing was most appropriate. Our first plate of sushi arrived with three pieces. One of them was a striped jack. I liked this one the best since it was just a tad fishy-tasting and tasted memorable. I wasn't as impressed with the second one and the third one was similar to the second one in taste. The sake that we had with the sushi dishes also went really well with the raw seafood. I found that the taste of the Ki-Ippon 180 sake changed a bit after each sushi. It went from light tasting to semi sweet to light again. The second plate of sushi arrived also with three pieces. There was a smoked sushi piece that was so chewy and unique. We both liked this one. Surprisingly, the otoro wasn't my favourite here. We finished off the sushi course with shrimp and scallop. Each of the sushi were brushed with sushi soy sauce and this was especially apparent with the scallop sushi. The shrimp sushi was so fresh and the piece was so large. I liked this one. The scallop sushi wasn't as fresh and sweet-tasting as I expected. I've had raw scallop before that tasted very sweet. This one tasted a little bitter to the both of us and we weren't sure why... Next up, we had a maki set with tamago as a pre-dessert. I absolutely loved the maki rolls. It looked so simple but it was assembled with delicious Japanese rice (I had been raving about their sushi rice all night actually) and the raw fish was so soft. It was a really, really delicious maki roll! The tamago was also really good. It was fluffy with a tad of sweetness in it. We finished off our omakase with a choice of three desserts: matcha pudding, sweet potato crème brûlée, and sorbet. The matcha pudding was topped with a small piece of apricot and a white mochi. The matcha taste in the topping of the pudding was truly authentic and delicious! The sweet potato crème brûlée was truly a unique dessert. The hard caramel top was slightly sweet and you could taste the sweet potato in the grainy custard base. By the time we left and paid the bill, the restaurant was pretty much ours. The other guests had already left and the staff made sure that we left the restaurant with as much respect and warmth as when we arrived. All of the staff bowed deeply to us; definitely a sign of respect in Japan for the guests. Even when we had exited the restaurant, one of the staff stood by the doorway and bowed again.

We finally made it out to Shoushin for their omakase. We had read about it in the local community paper and online. Having had omakases at other restaurants we were eager to try here. I made a reservation within the week we wanted to come but unfortunately was too late to get a bar seat to watch the sushi action. Upon entering the staff and everyone is extremely courteous and welcoming. Our server was extremely knowledgeable and wasn't robotic or anything he had personality and was a nice guy to chat with. He was very pleasant and very professional. We opted for the Kiku $250 omakase that included the wagyu beef and caviar. All the the dishes were excellently presented and tasted as good as they looked. Standout dishes were the wagyu which we had done both ways, grilled and sukiyaki. Both were very good, melt in your mouth and unique flavours. We felt it was worth the money. The caviar and toro and uni was also extremely delicious and stood out. The sushi and sashimi were very fresh and nice. We always love the fatty tunas. Dessert the butternut squash creme brûlée was very unique and delicious! Not too sweet and I'm not really a creme brûlée person! Definitely recommend.

Shoushin is an authentic Japanese sushi experience. All of their ingredients are imported from Japan. The service is top notch as well. They bow and tend to all of your needs. I've never been to Japan but my friends tell me that is customary in Asia. This is something I wasn't used to and have not experienced in Toronto. So it was very much appreciated. We had the the Kiku and loved the variety of dishes. The Wagyu A5 beef and Venetian sturgeon caviar was delicious. Given the number of different appetizers, sashimi, and sushi, the meal was very filling. This sushi restaurant is one of the pricier ones in the city and you can arguably get similar quality elsewhere. But, if you haven't been, it is worth a try.

The most expensive sushi in this city definitely live up to its name. Every item from the rice to the fish and the seaweed is fresh and creme de la creme of ingredients. The service was excellent and the facility is very well maintain. Not a lot of people appreciate a washroom that is also well looked after in a restaurant. Although it was a wonderful experience, it is still extremely expensive for what it's worth. I wouldn't come back for a second experience, I would prefer Yash or JaBistro to get more bang for buck,

Another place that my wife and I have been looking for an excuse to try. We've been fans of Kaji in the past but I think Shoushin comes as a close second. We had the Sakura menu and ordered the martini glass toro caviar on the side (that was a bit pricier). The fish were excellent , fresh and well prepared by Chef Jacky. Service was exceptional with servers being extra attentive. A great experience for an intimate dinner.

I took my boyfriend here for his birthday, it was both our first time and actually his first time having omakase. I definitely recommend sitting at the counter so that you can watch the chefs at work and have the food given to you right away. The service here was excellent, as the servers quickly attended to any needs and went above and beyond as to even pulling out your chair. Everyone had a very pleasant attitude, which made us feel comfortable and welcome. This includes the hostess, servers and the chefs. We opted for the Kiku menu which comes with the extra dishes of wagyu beef and toro/sturgeon caviar/uni. I personally enjoyed the sushi portion of the meal the best, and if I were to come back would probably opt for the Sakura menu. Head chef Jacky was extremely knowledgeable when it came to any questions customers had, and it was very clear that it was important to him that we have the best omakase experience possible. The one thing that I was pleasantly surprised about was that he noticed my boyfriend was left handed, and would therefore place the sushi the opposite way of mine so that it was more convenient for him. I will definitely be returning and would recommend Shoushin for any occasion.

We came here to celebrate my wife's b day. When we arrived, the hostess immediately greeted my wife with a "happy birthday" which was a nice touch. We sat at the bar and went with the Sakura Omakase option. Before I comment on the omakase exprience, let me tell you that their tea pouring game is ON POINT!! You will never have to take more than 3 sips of your tea before someone comes rushing in to refill your cup without being too intrusive which was definitely nice. On to the omakase exprience. The sushi chef was nice but it was really hard to understand what he was saying when it came time to explain what he was serving and no, I'm not talking about Chef Jackie Lin. We felt bad always having to ask have him to repeat himself or clarify what he was saying so we just mainly nodded and say "thank you" most of the time. There were about 17 dishes or so including dessert. Everything was good but for the price we were paying, I was expecting much more. What cheesed me the most was that all they did to celebrate my wife's b day at the end was sticking a little candle next to our dessert which was already part of the Sakura Omakase option. Nothing "extra". I wasn't hoping for a full size birthday cake with the works but come on, for the price people were paying to celebrate a special occasion, maybe a little additional treat or something no? Overall, service was impeccable, restaurant was clean , but I guess where it fell short was the taste. It just didn't live up to our expectation for that price point hence the mediocre rating. Sorry Shoushin, but your tea pouring game is the best I've experienced so far in Toronto!

Shoushin was my first omakase experience ever and I have mixed feelings about it. We went there on a quiet week night, and while the food was amazing and the staff were great, I don't think I will go back. Two things that ruined our experience: 1) There were fruit flies flying around the bar and the chefs, sometimes landing on the plate where our sushi was being placed or the cutting board where the sushi was being prepared. One of the waiters noticed that I was swatting them and immediately grabbed one of the fruit flies mid-air. The chefs were definitely aware of it and apologized/made a joke about it, but to be honest, I think we spent half of the night watching these fruit flies re-emerge and making sure they don't land on our food or plate. 2) The entire restaurant is quiet, kind of like a zen-feel to it. Everyone was seated by the bar. Halfway through our meal, two customers came in who were clearly regulars and seemed to know one of the chefs well. While I understand it is important to maintain relationship with the regulars, it felt like the focus was entirely on them, while the chef was trying to serve us at the same time. They would carry on conversation, the chef will rush to put the sushi on our plates with a quick explanation (almost forgetting once to explain before walking away), and then continue on the conversation with the regulars.I felt like were interrupting their conversation, which is pretty ridiculous. Everyone else in the restaurant were talking in hushed voices, while the regulars talked like they were the only ones being served. Overall, good food but the experience was disappointing and not worth it.

WARNING..Do not go if you like fresh wasabi! You will be charged for extra wasabi $10 each time when your average bill is already over $700 per head? Do not be fooled by the mis awarded michelin ONE star this restaurant have got!...Heard a lot about this place...So called chinese chef owner Jackie Lin (Ex-apprentice from Zen)! High expectation but very disappointed. Service is very good, But my assigned sushi chef's is really soso...Fish are fresh but no surprises...very ordinary. Overpriced and overrated overall. $480 fpr omakase dinner plus extra and comes to $700 per person. For this $$$, go Sushi Saito.....(a different leaque) 100 times better. Overall, did not enjoy my dinner! Black listed.

Omakase is expensive. However, it is a nice treat to yourself once in a while, or at least once in a lifetime. I had omakase over 10 times when I traveled in Japan. I even tried two of the Michelin 2-star omakase restaurants in Tokyo two years ago. Shoushin is the first omakase restaurant I tried in Toronto. I did have a very good experience and it was especially enjoyable with my foodie partner, Jennifer K. ^^ It was absolutely a five stars experience to the service, food, interior decoration and atmosphere. To their service, I would say it is even better than what I received in the Michelin 2-star restaurants I tried in Tokyo. Shoushin offers excellent and high-class friendly service from greeting you at entrance, coat check, pulling your chair to be seated to even pulling your chair when you are standing up to your way to washroom. The serving staff, the chef including the owner/head chef of Shoushin explained clearly to us of all the food we were served. We picked the less expensive set to start with, but all sushi and fishes were so fresh that we were treasuring every single bite. Even the two appetizers and soup to start with were done amazingly good. They were quite a sense of taste enjoyment. The desserts were not impressive but they were not bad at all. I will definitely go again for a special occasion. Remember to make reservation ahead of time and request to sit at sushi bar for more enjoyment!

After hearing such rave on this restaurant to try out their omakase experience, my boyfriend decided to make a reservation to try out their omakase kiku for our anniversary dinner. Right from coming into the door of the resturant, I was charmed by the polished interior as well as the lovely hostess that welcomed and seated us nicely, it was also a sweet touch that they wished us a happy anniversary. It was an awesome experience to watch the chef and cooks cut and prepare the sushi as well as the other dishes so eloquently while sitting at the table top. Every dish presented to us was explained and presented simply but beautifully... however, I'm sad to say that the amount and taste of the food we got did not match it's price as I found everything to be rather mediocre, especially for $250pp. Sure the fish was fresh where one can taste the vast diffrence in comparison to an all you can eat... but was each person worth $250 - not in my opinion. By the end of the meal, both my bf and I were still rather hungry... we actually went out and grabbed a light bite at Timmy's My disappointment grew when we got to the point of our course in tasting the various nigiri; I was fairly overwhelmed with the amount of wasabi I was receiving in the nigiri that I couldn't feel my tongue! My bf kindly told the head chef (Jackie) to reduce the amount of wasabi for me for our next nigiri, but instead he mixed up my nigiri with his, to where I received such an overwhelming burn that I began to hiccup! I personally told chef Jackie that I truly don't like wasabi with my nigiri, but he insisted that nigiri is meant to be eaten with wasabi! As a weak Asian, I was bawling on the inside as my mouth burned! The highlight of the resturant for me was NOT the food, but to actually experience the bidet toilet in the washroom!! It was rather quite exciting for me to see the bidet as I ran off to the washroom to rinse my mouth from the burn of the wasabi! Overall, the service and experience was nice. But the food just didn't cut it for me as I wasn't floored by it with the expectations my bf and I had in mind, and with the price tag for each person, we did not find it worth it. We were truly disappointed.

i can see why shoushin is one of the Canada's top 100. from the moment i walked into the restaurant, to the details, the service, the food, the experience.. were exceptional. although this is an omakase with 3 different price point, however you can order the toro sturgeon caviar or the wagyu beef on the side as a la carte. we ordered the kiku set with the a5 wagyu in 2 ways so we can try both cooking style they offer. if you love the little details and small things, you will love shoushin. they do their best to make sure everything is perfect, clean and their service is top notch. some of you may find it a bit too much, but i love how they all try to take care of all their customers. the best part of sitting at the bar is not only seeing how the food is prepared, but the connection piece with the chef. aside from the chef, the server also made great effort to make us feel comfortable, valued, check in on us at all times, getting our feedback or even having a side conversation. the food no doubt was very fresh and the quality is there. every piece / dish is well prepared, special on its own.. just outstanding. i can't share much because you really gotta try it yourself. that satisfying feeling i got was, omg... i couldnt express it in words - which put a huge smile on the chef's face with how i was reacting and how much i enjoyed their food. i do have to say the a5 wagyu and sturgeon caviar is a must try if you enjoy and truly appreciate amazing food. definitely get the a5 wagyu both ways (sukiyaki and grilled) to share with your company. our night ended with atsuyaki tamago and all 3 desserts :D tamago is always my fav. so i am biased here. if you can't sample all 3 desserts, id recommend the hojicha semifreddo and the buttercup squash creme brulee - its a total different texture you get from the normal creme brulee.

This is the best sushi place that I have ever been to. The servers were very attentive. They lit a candle for us to celebrate our special occasion. The food is phenomenal! Every piece of fish was very well cut, well seasoned / unseasoned, and had the right freshness. The chefs, especially Chef Jackie Lin, were super friendly. Chef Jackie Lin along with his staff was very patient and willing to explain every dish with us. It is not only about the food. The whole experience was excellent. Also if you want to get the full Omakase experience, I highly recommend that you book the sushi counter so that you can witness the entire sushi making process

Its my 4th time at Shoushin and it's still one of my favorite sushi restaurants in town. This restaurant is more like a 4 and a half stars. Took off the half star due to the lack of facility for babies and wheelchairs. The Owner was once employed at Zen restaurant (now located at Woodbine and 14th) and now finally get to open his own. Shoushin only features omakase, which are set courses and it ranges from $80-$250 depends on portions and type of sushi/sashimi grade. Normally comes with 2 appetizers, soup, and a variety of sushi or sashimi. Staffs are extremely nice and knowledgeable with their products. An elegant modern decor with a touch of Jap culture. To keep the authenticity they encourage you to eat sushi with your hands, no soya or wasabi required as it is embedded within. I would recommend this restaurant if you want to have that experience and don't mind the high price. :)

Took my boyfriend to Shoushin for his birthday. If you want to enhance your omakase experience, I highly recommend to request to be seated at the chefs' table - reservation is a must. We opted for the Sakura menu which was priced at $160 per person. Menu consisted of appetizer (1), premium sashimi, appetizer (2), soup, premium sushi, handroll, and dessert. Love the fact that each day, they serve unique dishes by chef's choice depending on the freshness and quality. Food was simply amazing from start to end. We really enjoyed the intimate dining experience. It was also interactive as the chef (was so happy that we had Jackie) would explain each dish being served to us. This was my boyfriend's first time trying omakase and he loved it! Dinner plan was a success! It definitely worth the experience.

I've heard a lot about this place since it opened last October, but finally had the chance to check it out with a group of awesome sushi lovers! We ordered and the sakura omakase menu and it was a memorable experience. The only downside is that we weren't able to sit at the sushi bar due to our large group, to fully enjoy the whole experience. We were personally greeted by Head Chef and Owner Chef Jackie Lin, and he shared his concept and design behind Shoushin - an art gallery within a restaurant. Everything from the interior decor to the tableware was all creatively inspired by Chef Jackie Lin's philosophy of elevating one's sushi experience beyond the palate, and reintroducing traditional Tokyo-style sushi, known in Japan as edomae. This place is definitely worth checking out if you're a die-hard sushi lover, a fan of Chef Jackie Lin, or want to take your special some out on a fancy date night.

Exquisite. Shoushin is both theatre and dining experience. Watching the sushi masterfully crafted in front of you is fascinating. Dishes are served in thoughtful order and provide a symphony of pure, clean flavours. The highest quality fish in Toronto. We preferred this to the two Michelin-started sushi restaurants we visited in Tokyo.

An amazing omakase experience. Interior decor, attention to detail, service, atmosphere, presentation, quality and freshness of the fish...worth the splurge!

3.5 stars - Please don't take me wrong! I do like Shoushin though I don't love it. My husband and I both had the omakase A ($80) and thought it offered decent but not outstanding value for money. Everything was fresh and delicious but somehow failed to wow us. Service is awesome! Our servers are extremely attentive and our tea cups were constantly refilled. The hinoki cypress sushi bar and platforms are so beautifully zen! They didn't have liquor license when we went last week. So if sipping sake with your meal is important to you, inquire when making reservations. Dinner options: Omakase A $80 Omakase B $120 Omakase C $250 For an extra $4, you can upgrade their standard dessert (red bean jelly with matcha sauce) to a black sesame puff. Recommended. Honestly, I have trouble understanding their pricing structure. IMO, a resto that charges 80/120 per person is highly unlikely to be the same one charging $250. The latter ambitiously pushes the range of Hashimoto which offers authentic kaiseki! What you get by paying $250 for omakase C is that you get an additional wagyu course plus some upgraded sushi over omakase B. In Japan, a decent wagyu feast fetches $120 up. So paying a $130 increment for a single wagyu course really doesn't make sense to me. Upgrading from omakase A to B, the difference is $40 for a sashimi course. Again this is a little bizarre! I'd much prefer to go to Sushi Kaji @$150 per person. In short, if my friends invite me to Shoushin, I'd be pleased to visit Jackie again. But I'll stick with omakase A. If it's my call, then I'll most likely suggest Yasu or Zen. In Toronto, we've got plenty of good choices at the $80-$100 and the $120-$150 ranges!

Ex-sous chef from Zen, Jackie opened up his own restaurant Shoushin and we were fortunate enough to make reservations on his first day of business. The restaurant is truly one of a kind and can only be described as elegant. It is beautiful from floor to ceiling with pieces specifically imported from Japan (sushi bar - made of fine Japanese hinoki, only one of two sushi restaurants sporting this exquisite Japanese cypress in North America). There is so much attention to details from the decor to the food. We ordered the omakase B and it was more than enough. The fish cannot be any fresher as it is imported often. We savoured each piece Jackie put in front of us. We loved every dish, from the appetizer to dessert. They do not serve the traditional miso soup but a hamagri bonito soup which was amazing. The dessert was definitely a highlight of the meal. I absolutely adore the black sesame cream puff pastry. The texture was perfect with strong black sesame flavour. Will definitely return soon!

I will preface this by saying I travel quite a bit and have been to all kinds of restaurants all over, that said this is the first time I'm ever writing a review. My reason for writing this is that in all my dining experience, in addition to 10 plus years as a restaurant server I've never seen such a lack of customer care as I experienced with this place. My gf and I were really looking forward to coming here New Years and unfortunately she got really sick the day of and I had to cancel my reservation. I called the restaurant early and was told I'd be charged $200, which btw is their policy on any regular night not just NYE. I was told they already prepared our portion of fish which is complete BS, you telling me there's no chance 2 other people won't walk in or book? Even then we're talking about a bunch of little pieces of fish for 2 people. And we didn't even order yet lol. After much back and forth I was offered a $100 credit, then the "best they could do" with a $150 credit instead. So I have to eat the $50, plus come back and spend a ton of money on a place that already rubbed me the wrong way. No thanks. To me service is a big thing especially when you're spending a good amount of money at a place, to me this is not how you treat people. So I turned down the credit offer, they then called me back to tell me they would be charging my card $200. So I'm being punished $200 for someone being sick, that's a great business model. Needless to say if you like spending a ton of money at a place that treats people like shit go for it. I don't care how good the food potentially is that's not how you treat people, I'd recommend you stay away from this place. Side note, Mary the lady I spoke with on the phone was very nice, professional and was helpful despite the outcome. Unfortunately she had to relay the head chef's message during the multiple conversations we had. Too bad he didn't have the balls to get on the phone himself and I feel bad that poor girl has to work for a guy like that.

Went back again for a anniversary dinner. This time the experience was still very wonderful. The staff and service were fantastic. Our server from our last visit actually remembered us and greeted us. Though comparing to our last visit the selection of fish seemed a little less impressive. But that could be due to starvation on my end. Quick tip always eat at the bar if you want the full experience. But for a more intimate private dinner they have tables available for 2 or 4 and I believe there is a private room as well. I truly feel this is one of my favorite omakase spot and will definitely will be returning :)

Overall: 3.5/5 I had the $160 omakase. It was good, but I expected more. Ie. One of the courses was a deep fried scallop. I feel it's not good use of a fresh scallop; it would be better seared or raw. My favorite course was the Sashimi which included my favorite fish - Stripe Jack. Out of the sushi course, I enjoyed the Argentina Shrimp, Tuna handroll, and Russian Uni. I would give 4 stars for the raw fish and 3 stars for the cooked courses. Ambiance (4.5/5): I loved the space - light wood, modern and clean feel similar to the restaurants I visited in Japan. I sat at the counter and it was very comfortable and intimate. I always enjoy watching the sushi chefs. However, there was one very large fly & a smaller fly buzzing around during the meal.