Sushi Gyoshin

Omakase counters - a dining experience in which the chef curates a personalized menu for guests - are the latest culinary craze to radiate out from Japan to cosmopolitan cities across the globe. Amongst a growing number of these restaurants in Honolulu, Sushi Gyoshin - opened to high praise in February, 2024 - stands out for the quality of its ingredients and the incredible artistry and precision of owner-chef Hiroshi Tsuji.

To say that Sushi Gyoshin is an intimate venue would be a striking understatement. With just eight seats positioned along one edge and at both ends of the chef’s counter, this charming eatery showcases top-tier cuisine and craftsmanship in an exclusive, interactive gastronomic adventure, with diners at the very heart of the action.

Rooted in traditional Japanese Washoku, Sushi Gyoshin’s menu changes regularly to reflect both the availability and seasonality of ingredients, and chef Tsuji’s culinary vision. Meticulously sourced seafood from Japan’s famous Tsukiji fish market combines with Sasanishiki and Nanatsuboshi rice (pressure cooked and scented with a three-vinegar blend) in a series of mouthwatering plates that are, quite simply, divine. Every dish here is exquisite - both in terms of taste and presentation - but a special mention goes to the Miso Butterfish, Black-throat Seaperch, Ishikawa Snow Crab and the signature sweet, Monaka.

Held in high regard by both locals and visitors, the restaurant is open Tuesday through Saturday, with two sittings per evening at 17:00 - 19:00 and 20:00 - 22:00. Reservations are, as you can imagine, an absolute necessity, and guests are advised to book well in advance to avoid disappointment.

Whilst $180 for dinner might not seem like a steal to everyone, a comparable experience in New York or San Francisco would likely come at twice the price. And the exceptional quality of ingredients, coupled with the unparalleled skills of the chef, make Sushi Gyoshin a truly unique, memorable experience that you cannot put a price on…