Posted: May 2016 Review by: Joanne Kates
Walking into Shoushin is like entering a Japanese zen garden. Choose to sit either at the sushi bar, one of only 2 in North America made of rare Japanese Hinoki wood, or rest your bare feet on river stones in a recessed Tatami. Outstanding service kicks the experience up a notch, but the food is why it made the list. Octopus is more tender than I’ve ever experienced (I’m told it gets this way by spending hours in a washing machine on spin cycle – I’m sure something was lost in translation but whatever they did worked wonders). Tuna trio boasts 3 versions of fattiness, impeccably fresh and cut in generous portions. Cooked dishes are quite good too, notably the bonito-spiked miso soup with sweet baby clams. Omakase comes in $80, $120, and $250 versions. If you’re hungry go for the middle one, but unless you’re into waygu the top option isn’t worth the money.
