Jackie Lin and the Lifelong Pursuit of Authentic Sushi
“I was drawn to restaurants early in life, working part-time in several establishments in Toronto including renowned Japanese restaurant Zen.
Zen’s chef, Seiichi Kashiwabara, took me under his wing when I was in high school and taught me everything I know today about sushi.
Simplicity is the best and the hardest to achieve. That’s why at Shoushin we prefer the traditional way of making sushi as taught by Chef Kashiwabara. We use only the best, authentic ingredients, and are very exacting on the proportions of each ingredient.
Even though I am now head chef, I will always be an apprentice of sushi. The Japanese have a philosophy called kodawari, which loosely translated means ‘attaining perfection is an obsession all its own’.
Everything you’ll see and taste at Shoushin is kodawari. From the rare hinoki wood that we used for our sushi bar to the sushi we create, we want to make these the purest expression of our singular passion for perfection.”
Owner/Head Chef Jackie Lin