匠心日式料理

One of the best dining experiences of my life. Dining at Shoushin is a multi sensory experience where the menu tells a story. Texture and taste combine perfectly. You can expect authentic fresh Japanese ingredients in each dish. The experience is so intimate. I was lucky enough to be seated across owner and head chef Jackie Lin. Chef Jackie artfully prepares each piece and while he does what he does best, he's also gauging how you like each item he made for you. He is sweet, fun, authentic and passionate about what he does - you can really sense it. There were only a handful of us in the restaurant for our seating. We came as a pair and our server explained every ingredient in each dish. The whole team is honestly so sociable and they all have good genuine energy. We actually ran a bit late but they accommodated us wholeheartedly. They are truly hospitable - when you are happy, they are happy. Definitely try the winter melon if it's available, you won't regret it. Shoushin really stands out to me amongst the Michelin star restaurants I have been to. Thank you Chef Jackie and the whole team ❤️

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!

I went there for a date not too long ago, and unfortunately I cannot recommend it. The experience was... for lack of better words, highly pretentious. It would be hard to find a place that greater exemplifies paying for appearances over substance. The entire place just exudes an aura of snobbiness. And it's reflected in the attitude of the Chef, who seemed to go out of his way to listen into our conversation, and even make unsolicited comments and "corrections" about our opinions of the dishes. Yet at the same time, the dishes were really in no way memorable... I'm not a Toronto resident, so I can't draw any local comparisons, but having dined at several upscale sushi restaurants in NYC (non-omakase), this was honestly barely keeping up with the quality level that I would consider "standard" for an upscale restaurant and could get at NYC restaurants for $100 (USD) per person. However, the final bill here was over $1,000 CAD for two people. It did not feel justified at all. The best thing about the experience for me was the sake pairing which was delightful, diverse, and generously portioned.

Shoshin provides a superior culinary experience. Their efforts to produce flawless dishes, beautiful Sushil, and provide a delicate experience are awesome. It's very likely the best sushi in Toronto and some of the best I have experienced on this planet

As a “sushi holic lover” ,I haven’t tried any restaurants contain the BEST quality of「sea ​​urchin 」satisfied so far,to tell the truth,I was afraid it’s gonna be disappointed .BUT!! Authentic Japanese Restaurant-Shoushin(匠心） gives me a 120% superior taste. 😋 I especially want to know why sea urchins taste neither pungent nor fishy at all?They answered the sea urchins are collected in Russia, processed in Japan, and then returned to Canada. In terms of details, the silky, delicate and dense eel and the ingenuity of using sea salt to restore simulated sea water🌊 allows each ingredient to bring out the best in taste details.Non of dishes made me disappointed. They specialized in Edomae(江戶）style sushi and I really like how they named the shop-Shoushin (匠心）means ‘craftsman heart’. Overall, it’s an excellent restaurant . It costs $400+/person, although I still feeling hungry when left,I still highly recommend it.👍🏻

Wow, what an experience from start to finish. More specifically, an unforgettable experience from the food to the service to the meaningful conversations with Chef Jackie Lin. You exceeded expectations, and set a "new" bar when it comes to dining in general, and Omakase specifically. Worth every penny!

Stunning intimate restaurant with interaction with the chefs, the food is made in front of you and you can see the care an attention that is taken in preparation. We had the tasting menu pared with saki, what an exquisite combination that has to be tried. The many saki options was a new eye opening delight to be taught new tastes and pairing options. Highly recommend this restaurant and well deserving of the Michelin star. Love it . One of our pictures shows what real Wasabi looks like before being grated on this special device which is a replica of the sharkskin grates used in Japan. New fun fact!

Amazing michelin omakase place! Chef Jackie made the dining experience more enjoyable and none of the dish made me disappointed. Great atmosphere and service as well. Thank you for making an amazing night🙂🙂

The appetizer and sushi served were fresh and tasted very good, with lots of uncommon variety of seafood. My wife and I dined here with 2 other friends. As there were many dishes/courses being served, my wife eventually felt full and took smaller bites with the sushi to not risk gagging or puking. The chef serving us did not seem to be fond of her eating it in smaller multiple bites and asked if she wanted less pieces but she declined as she still wanted to try the dishes and offer up the rest of the dish/piece to myself to further enjoy. The chef kept looking at her to monitor if she was eating it properly which was uncomfortable. During one of the courses, the chef stopped serving my wife and only provided dishes to our 2 friends and myself. This left her to feel ousted whilst already feeling uncomfortable. The servers were very attentive and kind, and also ensured our dining area was always clean and beverages were topped off. We would’ve liked the chef to be more understanding and provided a more comfortable dining experience.