Shoushin

At Shoushin, guests sit at a beautiful hinoki counter opposite chef-owner Jackie Lin for a masterclass in Edomae sushi. There is an introductory omakase for first-timers and a longer, more personalized menu for bigger appetites, featuring seasonal treasures like firefly squid and murasaki uni. Nigiri progress from silvery kohada to rich anago, on rice blended from two varieties with well-judged acidity, alongside rare sakes.