WHAT MAKES OUR SUSHI SO SPECIAL?
Traditional Edomae Sushi (江戸前寿司）
Unlike in many local Sushi restaurants, Hoseki make our Nigiri Sushi in its Japanese originality the traditional “Edomae (江戸前) Style”, invented in Tokyo during Japan’s Edo period 1818-1830.
Comparing to regular Nigiri sushi, Edomae sushi uses sake yeast “Akas” instead of rice vinegar. The red characteristic of red vinegar is the nutrients contained in sake yeast. This makes the color of the sushi rice slightly red or brown.
Contrary to popular belief in Edo period, freshest is not always the best, the fish must be cured and aged similar to wine to bring out the intensify flavours and improve texture.
Our sushi consists of 4 main ingredients: Top graded Japanese short grain white rice, Edo red rice vinegar, roasted Nori (seaweed), a light fresh wasabi seasoning, fresh cut aged Sashimi (raw fish), and topped with Chef's choice garnish selections. The ingredients may seem basic, but each component is carefully prepared at the right ratio and temperature to compliment the fish atop the sushi.
The taste of the Edomae sushi is pure, Chef don't recommend you to add soy sauce!
The slightly acidic sushi rice melts the fat in the mouth, leaving a mild and smooth taste in the mouth.
OUR DEDICATED CHEFS
At Hoseki, sushi transcends into an art form, and our Sushi Chefs are the true Artisans. The meticulous selection of ingredients and the harmonious fusion of these delicate elements create an unparalleled sushi experience, reflecting the dedication and excellence that define Hoseki's offerings.
EXECUTIVE MASTER CHEF / OWNER: TIM NGUYEN
With 29 years of dedicated training under esteemed Master Sushi Chefs at premier traditional Japanese establishments along the West Coast of America, Chef Tim embodies the pinnacle of sushi craftsmanship. His passion for sushi making drives him to create mouthwatering dishes and showcase his true talent through Omakase dining experiences.
MASTER CHEF: ROY TAKIZAWA
In his 10th year of meticulous mastery in sushi creation, Chef Roy Takizawa's quiet demeanor masks his unwavering commitment to flawlessly shaping each sushi piece, showcasing his devotion to perfection.
MAKI SUSHI CHEF: LUC LE & LEON LO
Having completed a rigorous apprenticeship under the esteemed tutelage of Chef Tim, both chefs have swiftly excelled in the intricate art of crafting Sushi Maki. Their exceptional service and optimistic attitude elevate them as a promising talent on the Hoseki team!
DINE WITH MASTER CHEF!
OMAKASE
Customers can sit at the sushi bar, observe, and interact directly with our Master Sushi Chef Tim. His smooth knife skills, rice shaping, and precise blow torch technique contributes to the majestic cooking performances.
This provides a spectacle for the customers to enjoy and directs by the Master Chef and his years of experience!
OUR STAFFS
Our team of servers at Hoseki Sushi is a symphony of hospitality, choreographing unforgettable dining experiences for every guest. With an unwavering dedication to service excellence, each server embodies the essence of Japanese tradition and culinary artistry. Their meticulous attention to detail ensures that every visit is met with warmth, precision, and a deep appreciation for the delicate flavors we offer.
From the moment you step through our doors, our servers take pride in guiding you through an enchanting journey of sushi craftsmanship, where every plate tells a story and every bite is a masterpiece. At Hoseki Sushi, our servers are not just attendants; they are the conduits through which our passion for exceptional dining flows, creating moments that linger in your memory long after the last piece of sushi has been savored.
OAKVILLE'S BEST FAMILY-FRIENDLY!
Hoseki Oakville has been highlighted in recent Oakville Rising article titled for "Family-Friendly Restaurant in Oakville". We've recognized as one of the top spots for families to enjoy a meal together, and we'd love to share this recognition to our community!