Shoushin

Shoushin makes a dramatic first impression with its facade of light stone, and the drama continues inside, where a stunning hinoki counter awaits eager guests. Chef Jackie Lin leads the young team with care. 
The seasonal sushi omakase is especially delightful. Grilled cutlassfish, rarely seen on many menus, is served hot and flaky. Striped jackfish with a kiss of green onion is flavorful; golden eye snapper is nicely aged. From lean bluefin tuna with mountain yam and tart kohada to excellent baby seabream with lime, it's hit after hit. Matcha ice cream with red bean paste balances sweet and strong flavors for a strong finish, but if you're feeling flush, go for the pricey crown musk melon.