Japanese cuisine in Toronto is unlike any other. It keeps renewing itself. In addition to the traditional Japanese restaurants that have been pillars of the Toronto restaurant scene for years, we have seen successive trends. Now, it's the third wave of sushi. We're not interested in the proliferation of "all you can eat" sushi bars that are as authentic as Velveeta cheese. We're content to leave the izakaya craze for the pub-crawlers. What we want is authenticity.
Sushi making is an art form, a skill, that requires years of training, and techniques are constantly being updated. It's not merely slicing a piece of fish and draping it on a roll of rice. In the theatre of the kappo-style chef, seamlessly performing slender kata-like movements behind the counter to craft beautiful delicacies, we can admire the degree of virtuosity at work. Enter Shoushin.