Shoushin

Wasabi is essential to Edomae style sushi, not to make things spicier but to make things more balance. Back in the old days, people believed adding wasabi to the sushi makes it safer to eat as there were no refrigeration at the time and wasabi can kill germs and bacteria. Scientifically proven right but not only it does so, it adds an extra flavor to the sushi as well it balance off any sweet or fatty taste.

An experienced sushi chef will adjust the amount of wasabi according to the Neta of the nigiri. For example, Ika, or Kisu, these very lean pieces will apply just a tiny bit where Chu-toro, Otoro, or Anago these fatty or sweet pieces are applied with quite the amount of wasabi so that it reduces the heaviness of the fish and can keep eating without feeling greasy.

In the tradition of Edomae style sushi, it has to include Anago, the conger eel. They are a completely different species than Unagi, fresh water eel, which are commonly served grilled in Japanese cuisine.

Anago is always simmered in a sweet broth consists of soy sauce, sake and sugar. Then more sugar, sake and soy sauce will be added to the broth and further slowly, carefully simmered to a much thicker “tsume” sauce, which usually would take up to two days, the ultimate sauce of Edomae preparation.

The proper made Anago nigiri should be fluffy, slightly sweet, warm, and then coated with the “tsume” sauce. It goes so well with the sour sushi rice. Each grain of rice is coated with melt-in-mouth Anago, for sure will raise some eye brows. The perfect ending to the sushi course.

Shoushin and chef Jackie are proudly known for some of the tastiest and most fluffy Anago.

Akagai, the ark shell is many people’s favorite clam. Thick meat with a slight crunch, and a very distinctive taste.

Most part of the clam are usable, as the main shell meat will be for sushi or sashimi, the skirt is great for making rolls with cucumber. The liver can also be cooked and serve as an alcohol sides.

Ark shell has a longer span season than many other clams, usually from around October to May the next year, from the Miyagi prefecture to Yamaguchi prefecture, to Korea thru the East China Sea. Most of the stock now sold in the toyosu market are from China, thick meat with great texture but slightly lack of flavor. The best would be from Miyagi prefecture’s Yuriage area, slightly smaller but with pungent fragrance. That’s also chef Jackie’s favorite.

Kuruma Ebi is also one of the essential in Edomae sushi. Red and white are always the most auspicious color in Japan. Also shrimps have long antennae and a curved body so it resembles an old man with a long mustache. They are the symbol of longevity and celebration.

In Edomae preparation, shrimps are served boiled and not raw. By boiling these Japanese tiger prawn or Kuruma prawns in just slightly salted water, the flesh will become sweeter than when it is raw and would be more ideal for making sushi and also for storage.

Often times in the old days, some kind of sweet crumbles may be put into the Kuruma Ebi sushi like shrimp crumble or egg yolk crumble. Chef Jackie’s favorite is Maki size Ebi that can turn into different esthetic like Karako Zuke and Kanno Hiraki.

Kasugo-dai, crimson sea-bream is the name and it’s often called just baby sea-bream. Many mistakenly thought it’s the baby fish of the red sea-bream but they are actually different fish even tho fairly similar. Nowadays it’s the name for all the baby fish of crimson sea-bream, eelowback sea-bream, and the king of white fish, Red sea-bream.

Because of how abundant it was in all over Japan, it’s widely used and of course with Edomae style sushi too. Typical way would be Sujime(marinade in vinegar), or sometimes Kobujime(kelp marinade). As most people would think they are in the white fish category but indeed they fall into the Hikarimono(silver skin fish) as they have some beautiful shiny skin.

Texture is soft and taste is light and delicate, very much suited what the taste of the old Tokyo people. The most ideal size is half a fish per one nigiri as like in the picture. Although the name, Kasugo(春子), means the son of spring, but it’s actually best time to enjoy winter to mid spring and they will spawn after.

The King of white fish belongs to Sea Bream(Madai). Not only the color resembles the flag of Japan, not only it sounds similar to celebration, there are more reasons to it.

Currently in the market there are a lot of farm raised madai and quality is getting better and better but nothing compares to the ones from the awaji island(picture). The whirlpool in the Setou inner sea makes the meat of the sea bream extremely bouncy, there was a saying that even if Madai goes bad it is still a piece of Madai. Hence the king of white fish belongs to Madai.

Chef Jackie typically uses Sea bream from September to the end of April and avoids the summer time because that’s the time when Madai spawns. Come and enjoy before it disappears.

The crunchy texture and minimal flavor makes this cuttlefish or Sumi Ika perfect for our sushi rice to stand out. Chef Jackie only gets it no bigger than 200g size so that the meat is not too thick and would be ideal for nigiri sushi.

The King of neta, the blue fin tuna. The use of blue fin was until much later since the Edomae style sushi started, and mostly use the lean part because back in the days Japanese people were not a fan of fatty fish. Hence the belly was either cooked or fed to cats and dogs.

We are proud to use Canadian wild caught blue fin tuna and the happy to see that the quality is getting higher every year.

From left to right, lean, medium fatty and tuna belly.

Out of all the edomae sushi toppings, Kohada is probably the most traditional, iconic and sophisticated one. Which variation do you like the most? I guess you can see what likes.

あけましておめでとうございます。Happy New Year to everyone! May this year bring you more health and wealth.

We are back from Jan 11th onward, and we look forward to seeing you soon.

We are excited to announce that on Monday, November 20th, we will be collaborating with Katsuyama Shuzo from Sendai, Japan.

They are known for the only sake to serve the Date-Masamune samurai in the 17th century. For over 300 years Katsuyama has been uncompromising in all aspects of sake making.

Mr. Isawa and Mrs Isawa will be joining the dinner to share the thoughts and knowledge on sake. will be making a special menu to pair with a whole line up of sake from Katsuyama including some very exclusive ones like Black Diamond Akatsuki and Hyojuku.

Tickets are $750 +tax per person. Please DM for very limited seats.

Officially received our plaque. We are incredibly humbled and honored.

Our august menu is here.
• Awabi Junsai
Steamed premium Japanese abalone with water shield in a dashi jello.

•Negi Ma
Grilled fatty tuna with shredded white leek onion.

Can’t wait to see you all.

Our newly renovated dining room, main sushi counter and semi-private sushi counter. Come and enjoy the seasonal Edomae-style sushi.

As our renovation had come to an end. We are excited to accept reservation for the month of July. We look forward to seeing you all with our newly renovated dining room. While the new look will remain a little secret until everyone comes in to see in real person.

Reservation link in profile.

Menu for March before our April renovation.

• Amadai Kabura Mushi - Tilefish steamed in Japanese Turnip
• Tachiuo Shio-yaki - Grilled Cutlass fish

Come enjoy and have the last bit before our face lift.

鰆の煮おろし - Spanish Mackerel in dashi with daikon radish. A warm dish that welcomes you from the cold and have you right in Japan as our first appetizer.

The Spanish mackerel, or the king fish is the fattiest during the month of January and February. It’s one of the fish that always have in the menu whether smoked over wheat straw or marinated in kelp. This time will be slightly fried and then in the bonito kelp broth with grated daikon radish.

See you all tomorrow.

Putting our customers at ease is our priority as we continue to set the partition to make a little safer, a little more private. We try our best to level the environment and our service to the food provided by

We are excited to announce that we will be re-opened on Wednesday, February 2 and will starting taking reservations by 3:30pm today on Tock.

The menu of February will consist this savory Toro Ume-Ni, fatty tuna simmered with Japanese plum.

Due to the new restrictions, we will not be able to open by Jan 12 for indoor dining. At this point we also do not have any plan for any take-out service but if we do, you will be the first to know. Please stay tune, stay safe, and stay well.

Sorry to all guests to book to celebrate with us. We will be coming back healthier.

To ensure we dine at the safest environment possible, we follow the protocol to only occupy 50% capacity. Have a safe holiday season with us.

Our December menu consists of some simple heart warming dishes,

•Steamed Amadai “tile fish” with Yuzu

•Grilled miso marinated Spanish Mackerel

And for our pairing this month,
•Sanzen Junmai Daiginjo
•Mutsu Hassen
•Ichinokura Honjozo
•Tenmei Junmai Ginjo Hi-ire
•Kuzuryu

Look forward to see everyone as we still have limited seating availabilities til the end of this year.

Presenting the November menu,

• Grill long tooth Grouper in Ponzu sauce

• “Negima” fatty tuna teriyaki with fried Pine Mushroom

The sake pairing includes,
• Zaku, Miyabi no Tomo, Junmai Daiginjo, Nakadori
• Yamatan Junmai Ginjo
• KOI Imayo Tsukasa Junmai Daiginjo
• Sharaku Junmaishu
• Kokuryu Jungin

Official beginning of the 7th year. It’s the team effort that got us thru the tough times. Thank you for all the hard work and positive mentality. the man behind the counter tirelessly for the past 6 years has it paid off with all the best wishes from our best friends and customers.

We encourage passionate individuals that wants to learn about sushi and service to join our team.