At This Restaurant, the Chef Decides What You’ll Eat
Sushi Gyoshin has only eight seats, which allows Hiroshi Tsuji to focus on a few special dishes each night and conversations with customers.
If you’re like me and find it difficult to order at a restaurant when much on the menu sounds delicious, consider an omakase such as Sushi Gyoshin. Omakase translates to “I leave it up to you” – which means the chef decides what you’ll be eating.
Hiroshi Tsuji is the founder and sole chef at Sushi Gyoshin, located on Pi‘ikoi Street across from Ala Moana Center. Tsuji serves his special dishes using seasonal ingredients and “prepares them as a course,” he writes in an email.
“Today, the menu includes the famous monkfish liver monaka, seared blackthroat seaperch nigiri, and for dessert, a yuzu souffle cheese tamagoyaki,” writes Tsuji.
His counter only has eight seats, making for an intimate experience.
“I enjoy talking with customers, and although I’m not good at English, I try to explain each dish and tell them where (ingredients are sourced) as much as possible. I think it’s important to create a fun atmosphere as well as the food.”
Pictured is one of his creations, Hokkaido snow crab and sea urchin sandwiched between crispy mochi wafers.
“It makes me happy when people enjoy it and come back to eat with us again.”
