Shojin

Tucked away on the third floor of a Little Tokyo mall, Shojin defies expectations at every turn. The journey begins before you even arrive—their reservation process involves filling out an extensive online form that feels more like a visa application than a dinner booking. Once you find the entrance, hidden behind heavy curtains and tinted windows, you step into a space that couldn’t be further from your typical sushi bar. Think wrought-iron chandeliers, sleek black leather seating, and soft jazz floating through the air.

The menu here isn’t trying to fool anyone into thinking they’re eating fish. Instead, Shojin embraces the challenge of creating plant-based dishes that stand entirely on their own merit. The golden zucchini blossoms arrive stuffed with brown rice, pumpkin seeds, and a touch of apricot sweetness, while the polenta sauce beneath proves almost dangerously addictive. The spicy baked “scallop” roll steals the show—heaped with mushrooms and onions in dynamite sauce, then dramatically blowtorched at your table.

This isn’t the place for traditional sushi purists, but that’s precisely the point. The shiso gyoza disappear almost instantly, and the dynamite roll delivers satisfying heat from its spicy mayo and beet sauce combination. Skip the ramen, which falls flat with a thin, underwhelming broth, and save room for the layered green tea cake with its scene-stealing coconut vanilla ice cream.

Shojin works best for adventurous diners willing to experience something genuinely different. Whether you’re vegan, vegetarian, or simply curious about inventive plant-based cooking, this hidden gem rewards those who approach it with an open mind. It’s ideal for date nights when you want to share something memorable—just don’t expect to split that dessert easily.