Should have come here sooner. Best omakase experience in Toronto so far. Nicest staff ever, thank you chef Lin for hosting us for our unforgettable anniversary!
Atmosphere: 5
Food: 5
Service: 5
Mark Li
Terrible experience, over priced with mediocre food quality. Had much better experience at other omakase in Toronto.
Atmosphere: 1
Food: 1
Service: 1
Ciancian Yin
⭐️⭐️⭐️ (3/5)
I dined here recently to experience the restaurant’s one-Michelin-star offering. While the service was attentive and professionally executed, the overall dining experience did not consistently reflect the level of refinement typically associated with this classification.
The total spend was approximately CAD 600. I ordered the Sakura course (CAD 420), with additional seasonal fruit (CAD 40) matcha ice cream (CAD 65) and monkfish liver (CAD 40). No alcohol pairing was selected.
From a culinary perspective, the menu showed inconsistencies in ingredient expression, balance, and finish. Certain courses lacked clarity in flavor direction, and one appetizer presented an atypical aftertaste that felt misaligned with its intended profile. The use of a pronounced lemongrass or citrus-herbal element in an early course disrupted rather than supported the core ingredient.
The wasabi served with the sushi was notably mild, lacking the aromatic intensity and sharpness typically expected at this level, which diminished the overall impact of the nigiri. Additionally, the matcha ice cream leaned overly sweet, with added sugar overpowering the natural bitterness and depth of the tea.
At this price point and designation, ingredient freshness, restraint, and precision should be foundational. In comparison with other Michelin-starred experiences, this meal lacked the cohesion and quiet confidence expected of a one-star kitchen.
The restaurant demonstrates technical capability and polished service, but the current offering feels ambitious yet unresolved. Without further refinement in ingredient selection, balance, and flavor integration, maintaining its Michelin distinction in future editions may prove challenging.
Atmosphere: 3
Food: 3
Service: 4
Recommended dishes: Monk Liver
Emily
I appreciate how accommodating and friendly the staff at Shoushin are. From time to time, at higher-end restaurants, you might come across pretentious staff who act like they’re too good to serve you (?) which is such a disappointment and can ruin your otherwise excellent meal. But not at Shoushin. They were informative, accommodating, and funny at times, making a wonderful meal that much more enjoyable. Thank you!
Atmosphere: 5
Food: 5
Service: 5
Carrie Wang
I always enjoy the way omakase is designed, people get to know, see and taste the food. I love to see chef who passionate about making food and present them in front of people with the confidence. A big thanks to all the explanations and very professional services. Definitely will come back for another taste😋
Atmosphere: 5
Food: 5
Service: 5
Alita Wolff
I love coming to Shoushin from time to time. Most recently in December 2025. Always wonderful experience. Loved the omakase perfection menu with caviar and Japanese melon and sake pairings. Lovely and welcoming service and always an adventure. Looking forward to many more times.
Atmosphere: 5
Food: 5
Service: 5
Bryan Aiello
10/10 experience. Excellent food and atmosphere and the staff couldn’t have been more welcoming. Highly recommended
Atmosphere: 5
Food: 5
Service: 5
Kemi Chong
i need to come back soon i miss this place!
Atmosphere: 5
Food: 5
Service: 5
Jennifer Wang
Have you ever had a meal so bad that it makes you want to avoid that whole food group for the rest of your life? That's how the omakase meal from Jackie Lin at Shoushin made me feel.
The food was delicious, the servers were lovely and the restaurant was beautiful but the behaviour of the head chef/owner Jackie Lin overshadowed all of the above. We visited his restaurant on Friday Feb 3rd for his Obsession Perfection Omakase which starts at $520/pp. One of my guests is friends with a VIP at this restaurant and she requested that we are served by the head chef. The meal started off ok, the appetizers were unique and tasty. However the chef was cold and silently worked for the most part. One of my guests tried to engage the chef in conversation many times but he was met with 1-2 word answers. I can't imagine how we would be treated if the VIP didn't ask the chef to take care of us.
I was feeling full after the appetizers so when the sushi came out I took smaller bites because I was feeling nauseous and didn’t want to risk gagging. The chef didn’t like that I bit the sushi into smaller pieces and asked if I wanted less pieces, I said no. He also kept looking in my direction as if to make sure I was eating properly, it felt really uncomfortable. By the time the ikura bowl course came, he decided to serve my husband and our guests but not me on his own accord. I was left feeling awkward and even more uncomfortable. We ordered the melon (an extra $35) for dessert and it was very juicy but tasteless for the most part. It's no wonder his restaurant was mostly empty and easy to book on short notice. I will not be returning to his restaurant.
Edit: I shared my feedback with the Shoushin team via e-mail and Jackie replied to me to share his side. From the email it becomes evident the chef lacks emotional intelligence and customer service skills. He may also have poor memory and arithmetic skills as he claims I got 10/13 pieces but he only served me 2 less. In actuality he served me 4 less pieces in total (uni roll, ikura bowl, uni+ika roll, toro roll) but I'm not going to focus on the technicalities. It's evident he takes his craft seriously and I don't blame him. Unfortunately he cannot see past his craft to understand it is also important how guests feel in his restaurant. This experience makes me want to avoid omakase for the rest of my life. He could've simply acknowledged my experience with a small apology and it could've rectified this whole situation. Instead he insists there was no wrongdoing on his part. Ultimately it seems he is set in his ways with no room for flexibility so be aware if you want to visit his restaurant.
As authentic as you can get for edomae style sushi in Toronto
Linh Nguyen
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, I 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.
Atmosphere: 5
Food: 3
Service: 5
Madeline
Truly incredible experience. Each dish is thoughtfully put together and shared with detailed explanations about each ingredient. The seasonality of each dish makes us excited to go back!
Nathan Kim
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.
Should have come here sooner. Best omakase experience in Toronto so far. Nicest staff ever, thank you chef Lin for hosting us for our unforgettable anniversary!
Atmosphere: 5
Food: 5
Service: 5
Terrible experience, over priced with mediocre food quality. Had much better experience at other omakase in Toronto.
Atmosphere: 1
Food: 1
Service: 1
⭐️⭐️⭐️ (3/5)
I dined here recently to experience the restaurant’s one-Michelin-star offering. While the service was attentive and professionally executed, the overall dining experience did not consistently reflect the level of refinement typically associated with this classification.
The total spend was approximately CAD 600. I ordered the Sakura course (CAD 420), with additional seasonal fruit (CAD 40) matcha ice cream (CAD 65) and monkfish liver (CAD 40). No alcohol pairing was selected.
From a culinary perspective, the menu showed inconsistencies in ingredient expression, balance, and finish. Certain courses lacked clarity in flavor direction, and one appetizer presented an atypical aftertaste that felt misaligned with its intended profile. The use of a pronounced lemongrass or citrus-herbal element in an early course disrupted rather than supported the core ingredient.
The wasabi served with the sushi was notably mild, lacking the aromatic intensity and sharpness typically expected at this level, which diminished the overall impact of the nigiri. Additionally, the matcha ice cream leaned overly sweet, with added sugar overpowering the natural bitterness and depth of the tea.
At this price point and designation, ingredient freshness, restraint, and precision should be foundational. In comparison with other Michelin-starred experiences, this meal lacked the cohesion and quiet confidence expected of a one-star kitchen.
The restaurant demonstrates technical capability and polished service, but the current offering feels ambitious yet unresolved. Without further refinement in ingredient selection, balance, and flavor integration, maintaining its Michelin distinction in future editions may prove challenging.
Atmosphere: 3
Food: 3
Service: 4
Recommended dishes: Monk Liver
I appreciate how accommodating and friendly the staff at Shoushin are. From time to time, at higher-end restaurants, you might come across pretentious staff who act like they’re too good to serve you (?) which is such a disappointment and can ruin your otherwise excellent meal. But not at Shoushin. They were informative, accommodating, and funny at times, making a wonderful meal that much more enjoyable. Thank you!
Atmosphere: 5
Food: 5
Service: 5
I always enjoy the way omakase is designed, people get to know, see and taste the food. I love to see chef who passionate about making food and present them in front of people with the confidence. A big thanks to all the explanations and very professional services. Definitely will come back for another taste😋
Atmosphere: 5
Food: 5
Service: 5
I love coming to Shoushin from time to time. Most recently in December 2025. Always wonderful experience. Loved the omakase perfection menu with caviar and Japanese melon and sake pairings. Lovely and welcoming service and always an adventure. Looking forward to many more times.
Atmosphere: 5
Food: 5
Service: 5
10/10 experience. Excellent food and atmosphere and the staff couldn’t have been more welcoming. Highly recommended
Atmosphere: 5
Food: 5
Service: 5
i need to come back soon i miss this place!
Atmosphere: 5
Food: 5
Service: 5
Have you ever had a meal so bad that it makes you want to avoid that whole food group for the rest of your life? That's how the omakase meal from Jackie Lin at Shoushin made me feel.
The food was delicious, the servers were lovely and the restaurant was beautiful but the behaviour of the head chef/owner Jackie Lin overshadowed all of the above. We visited his restaurant on Friday Feb 3rd for his Obsession Perfection Omakase which starts at $520/pp. One of my guests is friends with a VIP at this restaurant and she requested that we are served by the head chef. The meal started off ok, the appetizers were unique and tasty. However the chef was cold and silently worked for the most part. One of my guests tried to engage the chef in conversation many times but he was met with 1-2 word answers. I can't imagine how we would be treated if the VIP didn't ask the chef to take care of us.
I was feeling full after the appetizers so when the sushi came out I took smaller bites because I was feeling nauseous and didn’t want to risk gagging. The chef didn’t like that I bit the sushi into smaller pieces and asked if I wanted less pieces, I said no. He also kept looking in my direction as if to make sure I was eating properly, it felt really uncomfortable. By the time the ikura bowl course came, he decided to serve my husband and our guests but not me on his own accord. I was left feeling awkward and even more uncomfortable. We ordered the melon (an extra $35) for dessert and it was very juicy but tasteless for the most part. It's no wonder his restaurant was mostly empty and easy to book on short notice. I will not be returning to his restaurant.
Edit: I shared my feedback with the Shoushin team via e-mail and Jackie replied to me to share his side.
From the email it becomes evident the chef lacks emotional intelligence and customer service skills. He may also have poor memory and arithmetic skills as he claims I got 10/13 pieces but he only served me 2 less. In actuality he served me 4 less pieces in total (uni roll, ikura bowl, uni+ika roll, toro roll) but I'm not going to focus on the technicalities.
It's evident he takes his craft seriously and I don't blame him. Unfortunately he cannot see past his craft to understand it is also important how guests feel in his restaurant. This experience makes me want to avoid omakase for the rest of my life.
He could've simply acknowledged my experience with a small apology and it could've rectified this whole situation. Instead he insists there was no wrongdoing on his part.
Ultimately it seems he is set in his ways with no room for flexibility so be aware if you want to visit his restaurant.
Atmosphere: 1
Food: 3
Service: 5
Chef was extremely rude and made us uncomfortable
Atmosphere: 1
Food: 1
Service: 1
Restaurantji Recommends
Diarrhea sushi
As authentic as you can get for edomae style sushi in Toronto
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, I 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.
Atmosphere: 5
Food: 3
Service: 5
Truly incredible experience. Each dish is thoughtfully put together and shared with detailed explanations about each ingredient. The seasonality of each dish makes us excited to go back!
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.
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