Soho Kosher Sushi

Experiencing a tremendous boom due to their modified menu which focusses on non-Kosher soups, meals and peripherals, maintaining strictest standards of Kosher within Soho's tiny kitchen and prep area became too challenging. We have therefore removed our Kosher certification until the necessary changes can be made.
  • All Soho Sushi is manufactured under the close supervision of a full-time Mashgiach
  • Every Kosher product is sealed with a tamper evident seal and carries our Kosher stamp
  • Dedicated Kosher utensils are used exclusively for Kosher production
  • Soho also maintains a dedicated deep fryer for Kosher Tempura 
  • The Kosher fryer and all Kosher equipment are locked and accessible and used only under the Mashgiach's close supervision 
  • Every surface used for Kosher is completely covered
  • Food preparation, BTW, follows industry standards and is all performed on work boards, that are dedicated for Kosher
  • Kosher is manufactured in a clinically clean environment
  • All shared ingredients, wasabi, nori, soy sauce etc. are exclusively Kosher. This prevents risk of confusion.
hand rolls and packs available, Thr & Fri
Platters all week  
ph 8598 9280
276 Carlisle St



Miso is a thick fermented paste made of soybeans, salt and rice; and is used extensively as a flavouring in Japanese cuisine.  
Soybeans are combined with cooked rice, which is fermented with a special fungus called Koji.  This mixture ferments for up to a year.  
Although the rice is cooked, it does not pose a problem of Bishul Akkum. The reason for this is that the cooking is not the final but only an intermediate step of the process which means the rice is not prepared for eating as cooked rice.
The same argument holds true for Mirin, Japanese Rice Wine, which is produced from cooked rice. This too is not restricted by concerns for Bishiul Akkum.