HOSEKI

Hōseki Sushi—meaning "Gem"—is a family-owned destination for authentic Japanese cuisine.

Our journey began in Burlington in the Fall of 2021, and following our success there, we were proud to bring our vision to Downtown Oakville in June 2023.

Our Philosophy

Led by Master Chef Tim, who is also a co-owner, Hōseki focuses on the art of traditional sushi.

Our menu is intentionally curated with minimal cooked items to keep the spotlight on the raw beauty of the ocean.

The Edomae Tradition

Chef Tim’s mission is to transport our guests to the heart of Japan through the Edomae style of sushi. Originating in Tokyo during the 19th century, this centuries-old tradition is an art of patience and precision. Everything begins with the foundation of the rice, where Chef Tim expertly balances temperature and seasoning to perfectly complement the unique profile of each cut of fish. We source only the highest quality varieties, often utilizing traditional curing techniques to draw out the deepest natural flavors. By focusing on these clean, authentic elements and offering minimal cooked items, we ensure a dining experience that is refined and uncluttered—truly highlighting the "Gem" within every bite.

At Hōseki, we don't just serve a meal; we offer a rare and polished experience—a true gem in the heart of the community.

FINE SUSHI

Sushi is a beloved culinary art originating from Japan, traditionally defined by the delicate harmony between seasoned rice and fresh seafood. While Japanese cuisine continues to grow in global popularity and sushi becomes increasingly accessible, there is a profound difference between a standard meal and a true masterstroke.

In a market where sushi has become highly competitive, we invite you to discover why our offerings are considered the pinnacle of high-end quality. At Hōseki, we move beyond the common trends to focus on the meticulous details that define a world-class dining experience.

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Traditional "Edomae" STYLE Sushi (江戸前寿司）

Unlike many local establishments, Hōseki honors the Japanese originality of the traditional Edomae Style, a craft perfected in Tokyo during the Edo period between 1818 and 1830.

The distinction begins with our rice; while standard sushi typically utilizes clear rice vinegar, the Edomae tradition calls for Akas—a specialized vinegar made from sake yeast. The rich nutrients within this red vinegar impart a characteristic amber hue to our sushi rice, providing a deeper, more savory foundation for the fish.

Furthermore, we challenge the popular belief that "freshness" is the only marker of quality. In the Edomae tradition, we treat our seafood much like a fine wine. Through meticulous curing and aging processes, we intensify the natural flavours and refine the texture of each cut, transforming the fish into its most expressive and flavourful form.

THE HOSEKI EXPERIENCE

At Hōseki, our mission is simple: to bring you the authentic heart of Japan through the highest caliber of sushi. Every day, we curate a selection of twenty-five fresh seafood items alongside rare, seasonal specials. To maintain this uncompromising standard, our premium ingredients are imported directly from Japan and around the globe every week.

The true craft of Edomae sushi relies on the harmony of four key elements: premium Japanese rice, aged red wine vinegar, crisp roasted seaweed, and pristine sashimi. While these ingredients may seem simple in isolation, they are prepared at precise temperatures and ratios designed to elevate the natural character of the fish.

To fully experience this balance, we recommend enjoying our sushi exactly as the Chef serves it, without additional soy sauce. The specific acidity of our seasoned rice is crafted to melt the delicate fats of the fish on contact, leaving you with a smooth, clean, and unforgettable finish.

OUR ARTISANS

At Hōseki, sushi transcends into an art form, and our chefs are the true artisans. The meticulous selection of ingredients and the harmonious fusion of these delicate elements create an unparalleled experience, reflecting the dedication and excellence that define every Hōseki offering.

Executive Master Chef & Owner:

Tim Nguyen - With over 30 years of dedicated training under esteemed Master Sushi Chefs at premier traditional Japanese establishments along the American West Coast, Chef Tim embodies the pinnacle of sushi craftsmanship. His profound passion for the craft drives him to create exceptional dishes and showcase his true talent through our signature Omakase dining experiences.

Head Chef:

Roy Takizawa - Bringing over a decade of meticulous mastery to the sushi bar, Chef Roy is defined by a focused, quiet demeanor that masks an unwavering commitment to his craft. Every piece he shapes is a testament to his devotion to flawless execution and perfection.

Apprentice Maki Chefs:

Jack & Aarjan - The future of the craft is nurtured here through our apprenticeship, currently under the esteemed tutelage of Chef Tim, Jack and Aarjan are mastering the intricate art and discipline required to craft Hōseki’s signature Sushi Maki.

DINE WITH MASTER SUSHI CHEF!

OMAKASE - Seated at our intimate sushi bar, guests have the unique opportunity to observe and interact directly with Master Sushi Chef Tim as he orchestrates a personalized culinary journey.

Every movement is part of a choreographed spectacle—from his fluid, rhythmic knife work and the delicate art of shaping the rice, to the precise flame of the blow torch that perfectly sears the fish.

This is more than a dinner; it is a majestic performance directed by a master with three decades of experience, designed to engage all the senses and leave a lasting impression!

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